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Grandma Miller's Pies and Pastries
Beth's Brownies
An original recipe from our dear friend Beth Carroll in PA, an avid and creative baker. We serve it warm with vanilla ice cream and our own hot fudge sauce. It is really rich, chewy, and best served the same day it is made . . . if it will last that long!!
4 squares unsweetened Baker's chocolate
1 cup butter
1 cup white sugar
1 cup brown sugar
4 eggs
1 1/2 tsp vanilla
1 cup white flour
2 cups mini marshmallows
1 cup chopped pecans or walnuts
1 1/2 cups chocolate chips ~ divided into 1/2 cup and 1 cup and set aside
Preheat oven to 350 degrees F. Melt unsweetened chocolate with butter. Combine sugars, eggs, vanilla and cooled chocolate/butter mixture in mixing bowl. Add flour and mix well. Fold in Marshmallows, nuts and 1/2 cup chocolate chips. Spread into greased 9"x13"x2" pan. Sprinkle with remaining 1 cup of chocolate chips. Bake at 350 degrees F for 40-45 minutes. Check with a toothpick for doneness, but don't over bake. The brownies will be "gooey" due to the marshmallows. ENJOY!! Really good fresh out of the oven!!
Maple Mousse, Another guest favorite!
This is a very elegant dessert and refreshing after a big meal. It can be prepared a day or two ahead and chilled, then served with a minimum of effort to give as much time as possible to enjoy the company of your guests.
Makes 8 servings.
3 egg yolks
3/4 cup maple syrup
2 cups heavy cream
Beat egg yolks in the top of a double boiler (off heat) until
lemon colored.
Heat maple syrup to boiling point, pour very slowly into egg
yolks, whisking continuously. Cook over boiling water until eggs coat a spoon (170 deg.) Be careful not to heat mixture too fast.
Cool mixture over ice while stirring constantly to room temperature.
Beat heavy cream over ice until stiff and doubled in volume.
Fold in maple-egg mixture until well blended. Fill parfait or old fashioned glasses, using a large pastry bag without nozzle. Refrigerate until ready to use or freeze if it will be several days until you need them.
Brown Rim Cookies
Makes 3-4 dozen
1 1/2 cup sugar
1 1/2 cup shortening
1 1/2 tsp. salt
3 eggs
3 3/4 cups flour
1 Tablespoon vanilla
Cream shortening and sugar, add eggs one at a time and mix well. Add salt and flour. Drop by teaspoon and flatten with a fork. Bake at 350 deg. F. approx. 8 min. **There were no directions, or baking time or temp., I decided this would be a good starting point. Betty Reeves was a good cook and baker.
Chewy Chocolate Chip Cookies
Use parchment paper on cookie sheet.
Bake at 375 deg. approx. 10-12 min.
Melt together:
1 cup butter
8 sq. (8 oz.) unsweetened chocolate (do not use chips)
Place chocolate and butter, while still hot into mixing bowl, stir in 4 cups sugar. Beat until smooth. 5-10 min. Beat in 8 eggs, one at a time.
Stir in:
4 tsp. vanilla
Mix the following dry ingredients together in separate bowl.
4 cups flour
4 tsp. baking powder
1/2 tsp. salt.
Gradually beat in the flour mixture to the butter mixture until well blended.
Chill dough at least 3 hours. Shape a tsp of dough into a ball, roll in confectioners sugar, place on cookie sheet, l" apart. Bake 10-l1 min., until cookie is still soft to touch in the middle, but done on edge.
Chocolate Chip Cookies
Makes 3-6 doz.
Nestle's Chocolate Chips Bake at 375 degrees, 10-12-min.
Single recipe.
l C. Margarine
3/4 C. Brown sugar
3/4 C. Sugar
2 Eggs
1 tsp. Vanilla
2 1/4 C. Flour
1 tsp. Soda
1/2 tsp. Salt
l C. Chopped nuts
1 1/2 C. Choc. chips
Cream margarine and sugars. Add eggs and vanilla. Then add dry ingredients slowly. Add nuts and chips last. **Sometimes I add 1 tablespoon more flour, 2X's the recipe I would add 2 tablespoons of flour. Bake on ungreased cookie sheet or on parchment lined cookie sheet.
For double recipe, here are the ingredient amounts:
2 C Margarine
1 1/2 C Brown sugar
1 1/2 C Sugar
4 Eggs
2 tsp Vanilla
4 1/2 C Flour
2 tsp Soda
1 tsp Salt
2 C Chopped nuts
3 C Choc. chips
Coconut Macaroons
Makes 3 Doz
Slow oven 325 deg.
Approx. 20 min.
Greased cookie sheets or use parchment paper
4 egg whites
2 dashes of salt
1 teaspoon vanilla
1 1/3 cup granulated sugar
2 2/3 cups flaked coconut
Beat egg whites with dash of salt and the vanilla till soft peaks form. Gradually add sugar, beating till stiff peaks form, fold in coconut. Drop batter by small ice cream scoop or rounded tablespoon onto greased cookie sheet.
Congo Squares
Makes 2-3 doz.
Recipe from Audrey Hart-Aug. l980
Use a jelly roll pan or large cookie sheet.
Bake at 400 deg. F. approx.l8 min.
1 1/2 brown sugar
l cup butter or margarine
4 eggs
4 c + 2 T. flour
l Tablespoon baking powder
3/4 tsp. salt
l C. chopped walnuts
l2 oz. or 2 cup chocolate chips.
Cream butter and sugar, add eggs one at a time and mix well. Sift dry incredients together add slowly until well blended. Stir in walnuts and chocolate chips. Press batter into cookie sheet. Bake at 400 for l8 min. or until done. Cool for l0 min. Cut into squares. Remove from pan to serve. Very good and very easy.
Crisp White Sugar Cookies
Makes 4-6 dozen
Bake at 425 degrees
8-10 min.
4 Cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cup sugar
1 1/2 cup butter or shortening
1/2 cup sour milk
You may add 1 tsp. white or cider vinegar to milk to sour it.
2 eggs
1 tsp. vanilla
Sift together the flour, soda, salt and sugar together, cut in shortening. Combine milk, slightly beaaten eggs and vanilla. Add dry ingredients to liquid. Chill overnight. Roll out on lightly floured board, 1/8 inch thick, cut, garnish and bake.
Date Drops
Makes 5-6 doz., 400 deg. F. oven, bake 10-12 min.
l. C. soft shortening
2 C. brown sugar packed
2 eggs
1/2 C. sour milk or buttermilk.
1 tsp. vanilla
3 1/2 C. flour
1 tsp. salt
1 tsp. baking soda
1/8 tsp. cinnamon
Cream shortening and sugar, add eggs and mix well. Stir in sour milk and vanilla. Sift together and stir in flour, soda, salt and cinnamon. Drop with teaspoon onto ungreased baking sheet. Place 1/2 tsp. Date filling on dough, cover with 1/2 tsp. dough.
DATE FILLING
2 Cups chopped dates
3/4 Cup sugar
3/4 Cup water
1/2 Cup chopped nuts.
Cook until thick, stirring constantly. Cool.
Gingerbread Boys And Girls
Several dozen-1 recipe is enough for the Colonial House Holidays
Recipe from Kim Nunnikhoven-Home Ec.8th grade
2x DO IN HOBART
2 cup Margarine
2 cup granulated sugar
2 eggs
2 cups molasses
1/4 Cup-or 4 Tablespoons vinegar
10 cups sifted flour
l Tablespoon baking soda
l teaspoon salt
2 Tablespoons ginger-or 6 tsp.
2 teaspoons cinnamon
2 teaspoons cloves
Cream margarine and sugar. Stir in egg, molasses and vinegar: beat well. Sift together dry ingredients: Stir into molasses mixture, and mix well. CHILL at least 3 hours. On lightly floured surface, roll dough to 1/4 inch thickness. Cut with a gingerbread cutter. Place l" apart on greased cookie sheet. Bake at 350 deg. F. 8 mins or until done.
Jammed Filled Cookies
Approx. 4-5 doz. recipe from Masi Summ
2 x. bake 375 deg. F.
10 min or until almost golden
2 cup soft butter
1 cup sugar
2 egg yolks
6 cup white flour
2 dashes of salt
Enough apricot, raspberry, or strawberry jam to fill centers of cookies
Cream butter and sugar until light in color. Blend in egg yolks. Sift flour and salt together add gradually until well mixed. Shape into balls, the size of walnuts and place on lightly greased sheet. Make indentations in the center of cookie with your thumb-fill spot with jam. Bake as directed. Masi, a dear friend and neighbor in Danbury, Ct., gave this recipe to me. She is often referred to as my "Finnish Friend".
Lemon Bars
Makes 18-24
Recipe from Mary Kaltschnee
2 Sticks butter or 1 cup melted
add:
2 cups flour
1/2 cup confectioner sugar
Mix and pat into 9" x l3" cake pan.
Bake crust at 350 deg. F. 20 min.
Combine:
4 eggs
2 cups sugar
1 teasp. baking powder
6 Tablespoons fresh lemon juice
4 Tablespoons flour
Pour on crust and bake, 25 min at 350 deg. F. ***I sprinkle 1 Tablespoon prepared lemonade mix over the batter before baking
Mandel Kager
(Almond Cookies)
Makes 7 dozen
Bake at 375 deg.F.
10-12 min.
Recipe from Old Better Homes and Garden Cook Book
Double recipe
Mix together thoroughly;
2 cup soft shortening (part butter)
1 cup sugar
2 eggs
Sift together and stir in:
3 1/3 cups sifted flour
1 tsp. baking powder
2 Tbsp. cinnamon
2-3 tsp. ground cardamon
Mix in:
1 cup chopped toasted almonds
Chill dough. Roll into 1" balls. Place on ungreased baking sheet. Flatten slightly. Brush tops with egg glaze (l-2 slightly beaten egg yolk mixed with 1-2 tbsp. water). Top each with a blanched almond half. Bake until golden brown.
Oatmeal Cookies
Makes 5 dozen
Recipe from Betty Nunnikhoven
350 deg. F. 12-15 min.
l 1/2 C. Margarine-room temp.
2 C. brown sugar or 1 lb.
l. C. white sugar
2 eggs
1/2 C. water or orange juice
2 tsp. vanilla
2 C. sifted flour
2 tsp. salt
l tsp. soda
6 C. Oatmeal*
l C. walnuts
*l C. coconut, or raisins may be substituted for 1C oatmeal
Cream margarine and sugars well, add eggs one at a time, mix well. Add water or orange juice and vanilla; beat well. Sift together flour, salt and soda.
Add dry ingredients slowly until well blended. Beat in oatmeal and walnuts. Sometimes I have added a little more oatmeal, if the cookies seem too moist. Bake on parchment lined cookie sheet. Use small ice cream scoop to have uniform size cookies. If you like a spicy oatmeal cookie, you may add 1/2 tsp. of cinnamon, nutmeg, or allspice. You also can add chocolate chips if John doesn't catch you.
Orange Slice Cookies
Makes 4-5 dozen
Bake 375 deg.F. for about 8-10 min.
Recipe from Betty's H. S. Home Ec. class
1 cup shortening or margarine
1 cup brown sugar
2 cup flour
2 cup oatmeal
1 cup coconut
1 cup candied orange slices cut into small pieces.
1 egg beaten
1 tsp. baking soda in 2 Tablespoon hot water.
1 tsp. vanilla
Cream shortening and sugar, add beaten egg and mix, add soda and hot water and vanilla, gradually add dry ingredients, blend well. Fold in orange slices. Shape cookies by hand or drop by spoonfulls onto cookie sheet. I use to make these when our children were small. They are very good.
Peanut Icebox Cookies
Makes 4-5 doz.
Bake at 350 deg. F. 10 min.
1 lb. butter
1 cup sugar
1 cup brown sugar
3 eggs, well beaten
5 cups flour
1 Tablespoon cinnamon
2 teaspoon soda
1/2 lb. peanuts or almonds
Cream butter and sugar well. Add eggs one at a time, mix well, add chopped nuts and dry ingredients. Shape into a roll 2-3 inches around. Chill until firm. Cut in thin slices, 1/8-1/4 inch thick. Bake on a greased cookie sheet or on parchment lined cookie sheet.
Russian Teacakes
Makes 7-8 doz.
400 deg. F. oven, bake 10-12 min.
Mix together thoroughly:
2 C. soft butter
1 cup sifted confectioners' sugar
2 tsp. vanilla
Sift together and stir in:
4 1/2 Cups sifted flour
1/2 tsp. salt.
Mix in:
1 1/2 Cup finely chopped nuts.
Chill dough. Roll into 1" balls. Place 2 1/2" apart on ungreased baking sheet. Bake until set, but not brown. While still warm, roll in confectioners sugar. Cool. Roll in sugar again.
Scotch Scones
Makes 2-3 Doz.
Recipe from Kim Nunnikhoven
Bake at 425 deg. F.
15-20 min., on greased baking sheet or parchment paper.
Sift together:
4 cups flour
2 Tablespoons baking powder
1 1/4 tsp. salt
4 Tablespoons sugar
Combine:
1/2 cup melted butter, (l stick)
2 eggs, well beaten
6 Tablespoons milk
1 cup sour cream w/1 tsp. baking soda stirred in
Add liquid to dry ingredients, mixing only until all flour is moistened. Knead on floured board, only 10-15 strokes. Roll dough to 1/2" thick, brush with cream, sprinkle with sugar and lemon zest if desired. Cut into wedges. I think Kim occasionly adds currants.
Snicker Doodles
Makes 4 Doz.,
400 deg. F. oven, Bake 8-l0 Min.
Mix together:
l Cup soft shortening or Margarine
1 1/2 C. sugar
2 eggs
Sift together and stir in:
2 3/4 C. flour
2 tsp. cream of tarter
l tsp. baking soda
1/2 tsp. salt
Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 T. sugar and 2 tsp. cinnamon. Place 2" apart on ungreased cookie sheet, or parchment lined cookie sheet. Bake until lightly browned, but still soft.
*I first had the pleasure of the aroma of snickerdoodles, when David and I visited Sandy Schweitzer's kitchen. Sooooooo Goood
Sugar Cookies
Makes 6 dozen
Recipe from Better Homes & Gardens Cookie & Candy pg.58
Triple recipe
Bake at 375 deg.
6-8 min.
Cream together:
2 Cup crisco
2 1/4 Cup sugar
1 Tablespoon vanilla
Add to creamed mixture:
3 whole eggs
1/4 cup milk
Sift together and add gradually to above, mix well.
6 cup sifted flour
4 1/2 teaspoon baking powder
3/4 teaspoon salt
Chill at least one hour. On lightly floured surface, roll to 1/8 inch thickness. (roll only 1/6 of dough at a time.) Cut in desired shapes with cutters. Decorate as desired. Bake on greased cookie sheet in moderate oven 375 deg. about 6-8 minutes. Cool slightly; remove from pan. Cool on rack.
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287 Route 100 Weston, Vermont 05161-5402
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innkeeper@cohoinn.com
phone (802) 824-6286 or (800) 639-5033
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