Sugar Cookies

I love sugar cookies.  I can't make them without having some sort of memory flashback, to my mom's kitchen and our old yellow and chrome kitchen table.  It seems as if we made sugar cookies for every holiday and mom had a huge box of cookie cutters.

I do remember trying to recreate that experience with my kids, rolling out dough, and finding a dusting of flour on every conceivable surface in the kitchen.  We used trowel a thick layer of icing on every cookie and top that with a mound of sprinkles. 

My cookies are much simpler now days, no frosting, no sprinkles and I don't even cut them into pretty little shapes.  I pat the dough into the bottom of a cake pan, and make them into bars.  I take them to school with me in my lunch, and every bite is still pure bliss.

So, today's recipe from Aunt Susie's cookbook is good old fashion sugar cookies, nothing fancy just flour, sugar, eggs, and butter (real butter not that fake stuff).  You can't buy cookies that taste like homemade and they sure don't take you back home.  

Sugar Cookies

2 cups flour
1cup sugar
1/2 cup butter
1 1/2 tsp. baking power
1 tsp. salt
1 egg
1 tsp.. vanilla
1 tbl. milk

Mix flour baking powder and salt in a medium bowl.  In a separate bowl cream together butter and sugar, beat in egg, vanilla and milk.   Gradually stir in the flour mixture (this is where you kiss the Kitchen Aid mixer).  Press this mixture into the bottom of an ungreased cake pan, and bake at 375 degrees for about 15 minutes. 

Salmon Casserole

Tonight,  I tried preparing my first recipe from Auntie Sue's 1945 cookbook, and I am happy to report that we both survived the attempt.  But really, it wasn't half bad, Auntie liked it.  I made the Salmon Casserole, and  I have to admit for something fishy it was ok. 

 I am not the most accomplished cook and despite trying to have everything measured and ready to go, soon the kitchen seemed to be filled with puffs of flour and general chaos.  There were only a one small foul up ( I forgot to get the carrots ready).  This called for some rapid chopping and a few oaths quietly uttered so that Auntie wouldn't  hear! 

The recipe called for two cups of white sauce, and my Grandma Ethel's voice soon filled my head as I stirred the flour into the golden butter melting in the pan.  Grandma Ethel, taught me how to make a white sauce years ago, and if you pictured her standing next to me patiently instructing me in the art of making a fine white sauce you have never met my Grandmother.

It is more like trying to learn how to cook while a drill sergeant stands behind you shouting orders.  I can guarantee I learned the lesson, and thanks to Grandma I can make a smooth white sauce without any lumps. 

   

Good? Food

I don't know about you, but it seems to me that a lot of name brand food products just aren't as good as they used to be.  The portions keep get smaller, the prices keep going up, and I feel less satisfied after I eat them. 

I have never been a great cook, but I am tired of eating food that tastes like sawdust!  I went to the cupboard and I dug out the cookbook that Aunt Susie got for a wedding gift in 1945.  I thought if might be fun to try some of the recipes and because I still remember how good food used to taste.

The recipes in this cookbook all predate most prepared foods, but are modern enough that most ingredients are still available.  I have been wanting to create more food from scratch, and it could be fun to rediscover some old favorites.

I am still trying to figure out how to work my way though the recipes, I don't want to go chronologically because I don't want to eat 80 egg dishes in a row!  However, I don't want to just pick out what sounds good, because I want to try most of the recipes, even ones the ones that sound kind of; well, yucky or weird.  So if anyone has any suggestions I am willing to listen.  I want this to be an epicurean adventure, and I hope to discover some new favorites.

This morning I started out nice and easy and "coddled an egg," this is actually a very easy way to cook an egg with out frying it, and it is easier then poaching it.  Simply bring some water to a boil, and then turn off the heat. Crack open an egg in a bowl, and then carefully slide the egg into the water, and put a lid on the pot.  Leave the egg in the hot water for 3 to 5 minutes and then take it out with a slotted spoon. 

I had it for breakfast this morning with a few grapes and a less then desirable store bought English muffin, it was good!  I not ready to make the English muffin from scratch, but oh well I will keep taking small steps.