Adapted from “Roll Cookies” in the Joy of Cooking by Irma Rombauer and Marion Rombauer Becker. Cream together: Beat in: Sift together and gradually mix into the batter: Flatten and refrigerate for an hour or so. Roll out flat, to 1/4 inch thickness. Cut out shapes and transfer to a cookie sheet. Bake at 375°
Adapted from “Sugar Silhouettes” by Mrs. H.C. Orrison, from Pillsbury’s Best of the Bake-Off Collection. The original recipe is split, with half of the batch having cocoa added, but you could easily make them all chocolate, or none, if you preferred. Cream together: Beat in: Sift together and gradually mix into the batter: Divide the
Adapted from Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto and Julia Moskin. Cream together: Beat in: Sift together and gradually mix into the batter: Flatten and refrigerate for an hour or so. Roll out flat, to 1/4 inch thickness. Cut out shapes and transfer to a cookie sheet. Bake at 350-375° for about
An easy breakfast treat. Can be prepared ahead of time and reheated as needed. Preheat oven to 350°. Select a large six-cup muffin pan and, if needed, lightly grease it. (I generally use a silicone muffin pan without buttering it.) Add a tablespoon or two of fillings to each cup. Some choices include: Add the
Prepare a filling by cooking a variety of vegetables; in one recent batch, I included: In a large pot, melt half a stick of butter and add the vegetables incrementally and cooking until things are mostly cooked, but turn the heat off before they’re fully cooked so that they can finish in the oven. Delicate
Set the oven to 425° and select a roasting pan or baking tray. Snap off the stem ends of the asparagus. Toss the asparagus in olive oil and salt. Roast for 8-15 minutes depending on thickness. Just before serving, optionally add and toss to coat: black pepper, lemon juice, parmesan, or whole-grain mustard.
A simple choice for times when you want something more than just pasta, but don’t have the time to make a lasagna. Turn the oven to 375°. Select a two- or three-quart casserole dish (such as a 9x12x2″ glass baker). Combine the pasta and tomato sauce and stir together. Layer half of the pasta into
These make a great accompaniment for eggs. Use yellow or red potatoes, like Yukon Gold, not the brown russet potatoes. Cut them into uniform-sized chunks, like 1/2″ x 1/2″ x 1″ or thereabouts. (The exact size isn’t critical, but avoid having a mix of big chunks and little bits, because you want them all to
A brief version of this recipe appears in Autumn Salad with Roasted Squash, but this vegetable is so delicious I figured it was worth calling out separately. Purchase a medium or large butternut squash. Set the oven to 400-425°. Set out a large baking tray or roasting pan, optionally lined with a piece of baking parchment.