Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Altered from the great Mrs. Fields Choc Chip Cookie recipe

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups brown sugar, firmly packed
• 1 ¼ cups white sugar
• 1 cup salted butter, softened
• 3 large eggs (I often leave out the eggs!)
• 1 cup crunchy peanut butter
• 2 teaspoons vanilla extract
• 1 ½ cups best quality semi-sweet or bittersweet chocolate chips

Preheat oven to 300 degrees.

In the bowl of an electric mixer blend together the butter and sugars until it they form a grainy paste. Add eggs, one at a time until just blended (or not). Add peanut butter and vanilla and mix on medium speed until the batter is light and fluffy.

Add the flour mixture and blend at low speed until just mixed. Do not over-mix.

Slowly blend in the chocolate chips.

Drop by rounded spoonfuls onto an ungreased cookie sheet. If you find the batter is too soft to handle you can put the bowl into the fridge for 15-20 minutes first so that the dough hardens a bit. It will make forming the cookies a bit easier.

These cookies SPREAD so leave lots of room between them.

Bake for 18-22 minutes until they are slightly brown around the edges. Do not over-bake or they will be crunchy, rather than chewy. Transfer immediately to wax paper to cool.

Nemadji "Indian" Pottery

The myth and magic of Nemadji "Indian" Pottery

Nemadji pottery comes from the Arrowhead region of Minnesota. It has never actually been made by native Americans, but is said to be reminiscent of the style and coloring used by them. It has come to be thought of by many as 'Indian pottery' although it has no connection with the Ojibway tribe. It was originally made using the rich clays dug from the banks of the Nemadji River. Nemadji roughly translates as "Lefthand."

The special painting technique used to give the pottery its unique look was developed in 1929 by Eric Hellman. Production of Nemadji pottery ended in the winter of 2001-2002.

A scrap of paper is often found in each piece bearing the following legend ...

NEMADJI POTTERY Twenty-five thousand years ago the ice sheet of the glacial age covered the land. It is now known that the primitive ancestors of our present Indians lived here when the great ice sheet started to melt and retreat. Clays of various shades and composition were made by the glacial ice sheets; the great weight of the ice ground rocks and ores into dust, which became clays, afterwards washed and refined by the lakes and streams from the melting glaciers. From these clays Nemadji Pottery is made The Indians used this clay left by the ice sheet to make cooking pots and vases, and in the ancient warrior's grave are found fragments of his favorite cooking pot. Nemadji Art Pottery is made largely from designs of this ancient Indian pottery and many of their traditional shapes are preserved in our designs. The coloring of Nemadji Art Pottery is accomplished in a manner that allows no two pieces to be exactly alike. The pottery is burned in a kiln and glazed on the inside. The warm rich colors of this pottery recall the colorful costumes of the redman, who, though long since gone to the happy hunting ground, still haunts in spirit the plains, streams, woods, and lakes of this our Empire.

Mom's Banana Pumpkin Coffee Bread

Banana Pumpkin Coffee Bread

1/2 cup shortening (We always had a tub of Crisco in the closet **)
1 cup sugar
2 eggs
3/4 cup mashed banana
1 1/4 cup mashed pumpkin (I am 100% sure Mom did not use fresh pumpkin LOL)
1 1/4 cup sifted flour (We had a sifter, quite rusted, but Mom used it anyway - maybe that added flavor)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
nuts (I bet she added this to the original recipe so I am not sure how much. She liked walnuts.)


Cream shortening and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in banana and pumpkin. Sift together dry ingredients, add to banana  mixture, mix well. Pour into greased 9x9x2 loaf pan. Bake at 325 for 1 hour.

** According to the Crisco website, Crisco shortening in the can will stay, once opened, on the pantry shelf for about a year. Scary!

Pop's Honey Mustard Dressing

My dad never cooked until he had a stroke, spent time in rehab, and came home and showed off his new salad making skills. He had re-learned many skills by chopping. He also had a new salad dressing he wanted to make. No more bottled dressing for him.

This one is for you Pop. I know you're still making salad dressing for Mom, be it in heaven or where ever you both landed!

2 shallots, minced
2 garlic cloves, minced
3 tablespoons honey
2 tablespoons mustard
1/2 cup sherry vinegar
2 tablespoons lemon juice
1 cup olive oil

Mom's Zucchini Bread

My mom was not a good every day cook (she'd agree!), but she did have some great recipes in recipe box and boy, when she made these, we all were happy!

Here's one of my favorites: Zucchini Bread. Copied directly from the old, stained, index card from her at least 50 year old recipe file.

2 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
nuts

Grease and flour pans.
Beat eggs, oil, sugar, zucchini, vanilla, together until creamy. Sift dry ingredients, add to creamed mixture. Bake at 325 1 hour.
Makes 2 loaves.

(Now, since I saw her make these many, many times, and I now have her pans, I know she used glass loaf pans. I also know that she never sifted the dry ingredients!)

Apple and Pumpkin Butters

In a previous life, long before online selling, I made jams and jellies and sold them to speciality food stores. My all time favorites that I still make are apple butter and apple pie jam. Apple butter takes hours of prep time and cooking. Apple pie jam is a breeze because you don’t have to peel, cut, simmer, rice, and simmer again. All you do is peel the apples, cut them up into small pieces, throw them in a pot with water, and simmer until they are soft but still have bits of pieces of apple left. Add sugar and simmer until it’s jelly-like. At this point, you have the option of safely canning or just throwing it in the fridge and eating it soon. My family eats it within a week, so there is never an issue with nasty growing things.

This week, I wanted to try something different – pumpkin butter. Seemed easy to me, and  since 15 oz cans of pureed pumpkin were on sale this week, I picked up a few.

First, a big, scary hitch while doing some recipe scanning– Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash because the pumpkin is too thick and low in acid and nasty stuff may grow. Damn! There goes my plans to show off my new jam to the family. Then, I read further: “These pumpkin products must be stored in the refrigerator or freezer.”  Well, that solves that problem since I just won’t make enough to store, just to eat now.

As usual, when cooking for myself and not to sell, I don’t follow a recipe. I found a few recipes for pumpkin butter and then adjusted to my tastes. I never use pectin so I knew I had to add natural pectin – apples. Just happened to have one sitting on the counter ready to go. I peeled it and boiled the peel and core in a little water, strained it and added it (and the cut up pieces of apple) to the pumpkin. Just a little more water, start with a cup of sugar and a pinch of cinnamon, and let the simmering begin.

Now, I have to admit right now that I like my butters sweet. I said I started with a cup of sugar, but I added more as the 30 or so minutes of simmering went along. The butters won’t appear think enough as they cook; it’s only after they cool down will they have that velvety, thick, spreadable consistency that makes a luscious butter.

Never happy to make something simple, I took out some of the pumpkin butter and mixed it in another pan with some frozen blueberries and apricot jam and let that simmer a bit. Wow!

Orienteering

What is orienteering? Since becoming involved with the sport in 1992, I've heard this hundreds of times. And, as the publisher of the national magazine and Secretary of the Board of Directors of Orienteering USA, the governing body of the sport, I'm forever explaining what this crazy thing I do on weekends actually is.

Orienteering is the sport of navigation with map and compass. It's easy to learn, but always challenging. The object is to run, walk, ski, or mountain bike to a series of points shown on the map, choosing routes—both on and off trail—that will help you find all the points and get back to the finish in the shortest amount of time. The points on the course are marked with orange and white flags and punches, so you can prove you've been there. Each “control” marker is located on a distinct feature, such as a stream junction or the top of a knoll.

Orienteering is often called the “thinking sport” because it involves map reading and decision-making in addition to a great workout. Any kind of map may be used for orienteering (even a street map), but the best ones are detailed five-color topographic maps developed especially for the sport. O' maps show boulders, cliffs, ditches, and fences, in addition to elevation, vegetation, and trails.

Orienteering is a sport for everyone, regardless of age or experience. The competitive athlete can experience the exhilaration of moving through the woods at top speed, while the non-competitive orienteer can enjoy the forest at a more leisurely pace. Most events provide courses for all levels—from beginner to advanced—and the sport has been adapted for small children and people in wheelchairs.

Here's a map: