The Snickerdoodle is a Maine favorite all year round, but they really hit their stride at the holidays.
Tangy, chewy and tasting warmly of cinnamon, they’re just plain good. Basically a sugar cookie, I’ve heard them referred to as an Amish sugar cookie and were first documented in the mid-18th century by the Moravians. Cookie historians suspect the name “snickerdoodle” was a bastardization of the German “schneckennudel”, which is a cinnamon spiced dessert.
What makes my recipe a little different is the addition of freshly ground nutmeg, which always is a winner at my house”
The technique is the same as for any cookie.
METHOD
Sift the dry ingredients.
Cream the sugar, eggs and vanilla until very light. This is where I grate in the fresh nutmeg to taste.
Combine the two and chill covered before you form into small balls, which then get coated in cinnamon sugar.
Bake at 350 degrees , preheated, and I would double pan mine.
INGREDIENTS
Here are the amounts needed:
1 c unsalted softened butter
1 1/2 c granulated sugar
2 large eggs
1 tb. Vanilla
2 3/4 AP flour
1/2 tsp. Baking soda
1 1/2 tsp. Cream of tartar ( for tang and rise)
Dash of salt
Cinnamon and sugar for rolling the raw cookie balls in.
After they are baked, remove to a cooling rack, they should be crinkly, crispy at the edges and with a chewy interior.
Tasked with elevating the Thanksgiving table, especially the sweet finish, try my tried and true PUMPKIN GINGERBREAD.
I like to add a few unusual things to make mine extra spicy. Here at Laura cabot Catering we double down on the powdered ginger, grind fresh pepper, chop candied ginger and break out the dry mustard powder as welcome additions to spiciness.
It comes out of the oven trailing pumpkin spiciness and just begs for a hot mulled cider to go with it.
Fast, easy, warming and so fragrantly delicious you’ll want to throw a party!
A TERRIFIC “GO TO” RIGHT THRU NEW YEAR. GREAT FOR HOLIDAY GIFTING.
PUMPKIN GINGERBREAD, 2 LARGE LOAVES
INGREDIENTS
31/2 c. AP FLOUR
2 TSP. BAKING SODA
1/2 tsp. SALT
2 tsp. CINNAMON
2 TB GROUND GINGER
1tsp. CLOVE ,ground
2tsp. Freshly grated NUTMEG
1/4 tsp. FRESH BLACK PEPPER
1/c cup chopped candied ginger a few RAISINS, optional
4 LARGE EGGS1-15 OZ Can of ONE PIE PUMPKIN PUREE
1 1/2 C. SUGAR
1 CUP DR, BROWN SUGAR
1 CUP VEG OIL, I PREFER OLIVE OIL
1/4 CUP. MOLASSAS
1 TPS. FRESH GRATED GINGER
1TP. VANILLA EXTRACT
PREHEAT OVEN TO 350 DEGREES
COMBINE DRY INGREDIENTS, THEN WET IN SEPERATE BOWLS
COMBINE THE TWO. BEAT UNTIL COMBINED.
TURN INTO A GREASED LOAF PAN AND SPRINKLE THE TOPS WITH SUGAR.
Let’s take the mystery out of creating this “go to” fall dessert, which is easy, yet has so much star power! This rolled cake takes a half hour to prep and not very long to bake, since it’s so thin. It’s spicy, moist and easy to produce ( don’t tell!). I like to add some Mascarpone cheese to my cream cheese for a bit of tang, but if you can’t find it, this comes out equally well without it for the filling.
INGREDIENTS
3/4 CUP SIFTED AP FLOUR
1 TSP BAKING POWDER
1/2 TSP BAKING SODA
1 TB GROUND CINNAMON
1/2 TB FESHLY GROUND NUTMEG
A SMIDGE OF MACE AND CLOVE, DASH OF SALT
3 LARGE EGGS, BEATEN
2/3 CANNED PUMPIN PUREE( WE LIKE ONE PIE BRAND)
1/2 CUP LIGHT BR SUGAR
1/2 CUP WHITE SUGAR
1 TB VANILLA
HAVE SOME POWDERED SUGAR ON HAND TO ROLL THE CAKE
METHOD
PREHEAT OVEN TO 350 DEGREES
GREASE A 10 BY 15 INCH SHEET PAN, THEN LINE WITH PARCHMENT PAPER.
SIFT ALL DRY INGREDIENTS AND SET ASIDE
MIX ALL WET INGREDIENTS
COMBINE THE TWO, STIR UNTIL WELL COMBINED.
SPREAD BATTER EVENLY INTO PREPARED PAN. BAKE FOR 15 TO 18 MINUTES.
SPREAD OUT A CLEAN TEA TOWEL AND SPRINKLE WITH POWDERED SUGAR.
WHEN CAKE IS DONE BAKING, INVERT IMMEDIATELY ONTO THE TOWEL, PEEL OFF PARCHEMENT PAPER CAREFULLY.
ROLL THE CAKE UP SLOWLY AND CAREFULLY AND ALLOW TO COOL FOR A COUPLE OF HOURS, WHILE ROLLED UP.
PREPARE ICING
1/4 CUP SOFTENED BUTTER
5 OZ SOFTENED CREAM CHEESE, 2 OZ MASCARPONE
1 1/2 CUP CONFECTIONERS SUGAR
VANILLA TO TASTE
BEAT ALL TOGETHER IN A MIXER UNTIL CREAMY, SET ASIDE.
TO FILL
GENTLY UNROLL THE CAKE, FLATTENING IT OUT CAREFULLY.
SPREAD FROSTING EVENLY LEAVING A SHALLOW BORDER AROUND ALL EDGES.
ROLLUP AGAIN TIGHTLY AND PLACE UNDER REFRIGERATION FOR 20 MINUTES.
TO SERVE
SLICE AND SERVE WITH WHIPPED CEAM AND CANDIED GINGER DUST! NOW GO LOOK AT SOME COLORFUL LEAVES!
YOUR BUMPER CROP OF JALAPENOS. 3 CUPS, DICED SMALL
RED ONION, FINE DICE
SUGAR, 3/4 CUP
SALT 1 TSP
PEPPER, TO TASTE
VINEGAR, WE USE WHITE 1 CUP
CELERY SEED, 1 TSP. TOASTED
Method Basically, combine all ingredients. Stir, then simmer lightly for ten minutes. It will thicken slightly as it cools. At this point, you may choose to can it with a hot water bath, or simply place it in a sterile glass jar, tightly lidded, after it cools ( 20 minutes) This will hold in your fridge for a few weeks.
We love this on a grilled fish taco or a burger….You can’t lose!
PREP TIME: 30min
MAKES 2 QUARTS and doubles easily, freezes well
SERVES 8-10
Ratatouille is the perfect way to use up the garden’s August bounty, and is adaptable to whatever vegetables you may have to use up, in varying proportions.
The usual suspects are garlic, onion, sweet peppers, eggplant, the summer squashes and tomato. Good olives oil is required.
DICE all the vegetables on the large side.
CHOP the herbs you wish to include ( add towards the end for brightness)
CHOOSE a heavy pot, lavish the bottom with oil.
BROWN the veggies in batches so they retain their character. Tomatoes last.
TRANSFER to a large and deep baking sheet or hotel pan.
BAKE IN OVEN at 350 degrees, covered, stir occasionally and season with bay leaf, salt and pepper as well as thyme and basil for about 45 minutes to an hour or more, depending on desired doneness.
I like to pair mine with a crusty baguette, fresh chopped herbs on top as well as good cheese on the side. This is a light, yet tasty and filling dish that only gets better.
More than ever, my guests are eating a “plant forward” or Vegan diet , or simply avoiding the heavier appetizers.
That’s the time to say “we see you” with an appetizer that will please everyone, even that thin-as -a -rail Vegan niece.
Try visualizing “whirled peas”. No really! Fresh, blanched and drained peas whirled in the cuisinart with good EVOO, Parmesan, parsley leaves, seasonings and toasted pine nuts.
Bright green and velvety, this spread needs no recipe, just salt to tastes and spread on freshly toasted baguette right before serving. The color will oxidize if done too far ahead.
Simple, good for you and appealing even to kids….VISUALIZE WHIRLED PEAS this Independence Day!
This recipe is wonderful with the season’s first tender stalks, but if you don’t mind “stringing” the stalks like celery, you can use them all season long. I like to dice and freeze extra for the winter months. Make your dice about a half inch, it holds up to the baking better.
RHUBARB CRISP, serves 6 to 8. Bake until bubbly at 350 degrees, about 40 minutes
3 # trimmed rhubarb stalks
Zest and juice of one lemon
1/2 cup white sugar
2 tb vanilla and a dash of cinnamon
1 tsp. Freshly grated nutmeg
1 cup quick cooking tapioca
Mix all together. Let this soak and soften the tapioca while you prepare a bottom crust, or this can be omitted. Sometimes a crunchy topping is enough.
CRUMBLE TOPPING
1 cup light brown sugar
1 cup AP flour
1/2 tsp. Cinnamon
1 stick of cold butter
Cut the butter into the dry mixture .
Add:
1/2 cup crumbled quick oats
1/2 cup chopped walnuts , if desired
Grease a glass pan of choice with butter, add the rhubarb mixture.
Top evenly with the crumble. I add a few more pieces of butter on top of all.
We enjoy this dessert hot out of the oven with a local vanilla ice cream or gelato!
LIFE IS GOOD! ~ ENJOY THE LUSH AND EARLY DAYS OF SUMMER~ Laura
I love it for breakfast with my homemade granola and fresh berries . I always thought it was a yogurt, but it is ,in fact, a cheese and tremendously healthful, full of probiotics. It takes a savory turn in Icelandic cuisine as outlined here in Chef Gunnar Karl’s recipe from his restaurant Dill.
1/2 half cup skyr
6 TB sour cream
1 TB honey
Sea salt, fresh nutmeg to taste
Cider vinegar to taste.
Combine all, cover and chill for a few hours to let the flavors marry. A perfect dip or spread for meats and crudity!
Sure, these are a traditional Irish food and you can wait until St. Patrick Day and wash these fluffy potato pancakes down with a Guinness.
But , honestly, most Mainers have Maine potatoes in their refrigerators right now along with green spring onions …or at least an old onion with greens on top. Splurge on some buttermilk and you basically have it made.
Boxty are traditional potato pancakes, a dish most closely associated with the Northern Midlands of Ireland and my recipe of preference contain potatoes both grated raw and boiled/mashed. I season mine with fresh cracked pepper and sea salt. That’s it. Otherwise its potato , flour eggs and buttermilk mixed with the mashed and grated potato to form a patty then fried in oil. Crispy on the outside and fluffy interior, that’s what you’re after. Makes a wonderful side dish, or make them thin and use them like a wrap. My favorite may be to create tiny, bite sized ones and top with sour cream or creme fraiche and caviar or smoked salmon like a blini appetizer! Nice with a glass of Cremant!
INGREDIENTS
2 cups AP flour
1tsp. Baking powder
1 tsp sea salt
1 cup mashed Maine potato
1 1/2 cups grated raw potato
1 cup buttermilk
Butter or oil to fry ( I prefer avocado oil)
METHOD
Sift all dry ingredients in one bowl.
In another, mix mashed and grated potato.
Add the dry ingredients.
Gently add the buttermilk, taking care not to over stir, which toughens the mixture.
You’ll want a stiff batter, almost a dough. Add more buttermilk if the mixture seems too stiff.
Using a cast iron griddle , pre-heat the pan. The pan should be hot but not smoking Add some oil, then a dollop of batter, flattening slightly.
Cook until golden brown using a moderate heat (needed to cook the dough through without burning), then flip only once.
Transfer to a warm plate and keep warm ,covered in the oven ,until all dough has been fried.
These delicious pancakes can be just as welcome at breakfast or as a side dish for dinner!
Because they are so quick to make, I sometimes enjoy them as a fast lunch with a green salad.
The Snickerdoodle is a Maine favorite all year round, but they really hit their stride at the holidays.
CRUMBLE TOPPING
