12/10/20 Cook’s Corner
Betty Kaiser
Are you ready? It’s time to start baking. At this time of year, I’m usually getting ready for a house full of company. But not this year. Right now, as usual, the house is festively decorated for Christmas but that’s where our Christmas tradition ends.
Thanks to the Covid-19 pandemic shutting down our social and holiday lifestyle, most of us are staying home alone this year. It is a sad but necessary isolation. Our family members live far away and my annual Christmas events with friends and neighbors are cancelled.
On the bright side, that means my husband doesn’t have to polish my mother’s tea set and I don’t have to mop floors, iron tablecloths or get the fine china down from the top shelves. I also don’t have to send out invitations or bake until the wee hours of the morning.
All of that is of small comfort because there will also be no hugging, laughing, getting caught up with family news or meal sharing. It’s going to be an isolated Christmas.
However, that is not going to stop me from doing some baking. It just won’t be done in the usual amounts to share with crowds of people. I’ll still be making fudge, small batches of cookies and a pie (or two) with enough leftovers for the freezer.
One of the joys of going to cookie exchanges at holiday gatherings is the variety of things that people bake. Over the years, I’ve published a few of my guest’s recipes and they’re always delicious. One of my non-baking friends would bring a one-pound box of See’s Candy. Another would bring a bowl of Chex Party Mix. Both were a hit every time.
My plan for today’s recipe column is all about simplicity and chocolate. The cookie recipes require no cutting or frosting. Chocolate Crinkles recipe makes enough for an army. Feel free to cut the ingredients in half. The Cookie bars and chocolate pecan pie both go together quickly.
Cookies also make great gifts. So if you don’t want to freeze the extra ones you might share them with a neighbors and friends as a gift. At our house, however, the Chocolate Pecan Pie would never make it out the door!
Merry Christmas, everyone! Enjoy the season! There’s a reason.
CHOCOLATE CRINKLES COOKIES
1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup confectioners' sugar
In a medium mixing bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill in refrigerator for at least 4 hours.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into one inch balls. Use a small scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool. Makes 72.
Note: If the powdered sugar melts too much roll them again when cool.
MAGIC COOKIE BARS
1-1/2 cups graham cracker cookie crumbs
3 tablespoons sugar
1/2 cup butter, melted
1 cup chocolate chips
1-1/3 cups shredded coconut
1 cup walnuts, chopped
1 can Sweetened Condensed Milk
Butter a 13x9x2 pyrex baking pan. Preheat oven to 350° F.
Thoroughly mix graham cracker crumbs with sugar and butter. Pat mixture firmly and evenly over the bottom of baking pan. Then, scatter chocolate chips evenly over the crumbs. Then, spread coconut evenly over the chips. Finally, sprinkle walnuts over the coconut. Finally, pour the Condensed Milk over the walnuts.
Put in the oven and bake for 25 minutes or until lightly browned around the edges. Cool and cut into bars. Serves 12 or more depending on size of servings. Nice served with vanilla ice cream or some whipped cream.
CHOCOLATE PECAN PIE
4 eggs
1 cup sugar
1/2 teaspoon salt
1/2 cup DARK corn syrup
4 tablespoons butter, melted
4 ounces semi-sweet chocolate, melted
1 teaspoon vanilla
2-1/2 cups pecan halves
1 unbaked 9” pie shell (in baking pan)
Whipped cream for garnish
Preheat oven to 400° F.
Line the pie shell with pecans, adding more if necessary
Combine eggs, sugar, salt, corn syrup, butter, chocolate and vanilla in large bowl and mix well. Pour over pecans in pie shell. Re-arrange pecans as they rise to the top. Place pie in oven, reduce heat to 350° and bake 40-50 min. The filling should be firm in center. Cool and serve with a dollop of whipped cream. Serves 8.
MAGIC COOKIE BARS
1-1/2 cups graham cracker cookie crumbs
3 tablespoons sugar
1/2 cup butter, melted
1 cup chocolate chips
1-1/3 cups shredded coconut
1 cup walnuts, chopped
1 can Sweetened Condensed Milk
Butter a 13x9x2 pyrex baking pan. Preheat oven to 350° F.
Thoroughly mix graham cracker crumbs with sugar and butter. Pat mixture firmly and evenly over the bottom of baking pan. Then, scatter chocolate chips evenly over the crumbs. Then, spread coconut evenly over the chips. Finally, sprinkle walnuts over the coconut. Finally, pour the Condensed Milk over the walnuts.
Put in the oven and bake for 25 minutes or until lightly browned around the edges. Cool and cut into bars. Serves 12 or more depending on size of servings. Nice served with vanilla ice cream or some whipped cream.
Contact Betty Kaiser’s Chatterbox
by email@bchatty@bettykaiser.com
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