Definition of Cookies | Country Cooking Recipes

1. Drop Cookies - If you have ever made chocolate chip, peanut butter, or oatmeal cookies, you undoubtedly use the dropping method. Any kitchen utensils such as tablespoons or ice cream scoops can be used to portion the dough. The trick is to make these portions relatively equal in size so that they bake uniformly. A variation of this technique is rolling cookie dough into balls. Drop cookies tend to have a soft and chewy texture.


2. Icebox or Refrigerated Cookies - I suspect that this type of cookies was invented when someone who did not have time to bake right after preparing the dough. Instead, she shaped it into logs or rectangles and refrigerated it. When she had time later, she sliced the chilled dough into individual pieces and baked them as needed. Many elegant homemade cookies such as pinwheel and checkerboard are of this type. It allows a busy home baker an opportunity to show off her creativity. These cookies usually have a crisp texture.


3. Cut-Out or Rolled Cookies - Dough for this type of cookies needs to be firm. To minimize scrap, start cutting cookies from the edge of the dough, working inward as close to one another as possible. Scrap can be re-rolled but tends to yield tough cookies. Cut-out cookies are often baked on parchment lined or ungreased cookie sheets to keep the dough from spreading and loosing its shape. An alternative is to hand-shaped the dough into spheres, crescents, or other traditional shapes.


4. Bar or Sheet Cookies - It takes almost no time at all to transfer cookie dough from a mixing bowl to a baking pan. This is the best method for a busy cookie lover.


5. Pressed or Spritz or Bagged Cookies - The right flour and proper proportion of ingredients are prerequisite for success in baking this type of cookies. The dough should be soft enough so that it can be easily forced through a pastry tip or cookie press. Using eggs as the only liquid will help cookies retain their small, distinct and decorated shape.


6. Wafer Cookies - Being extremely thin and delicate is a distinguishing trait of these cookies. They are made from a batter that you pour or spread directly onto a baking sheet. The cookies need to be molded immediately into shapes after coming out of the oven.


Generally, cookie dough with a relatively high proportion of fat, granulated sugar, and eggs would promote spreading and chewiness. High fat and sugar but low in eggs (liquid) tend to result in crispness. The opposite condition will add softness to your homemade cookies.


Country Cooking Recipes
Wanda Rawlins
countryfixins2009@gmail.com

BANANA CREAM PIE/CHOCOLATE LINING | Country Cooking Recipes

1 1/2 cups graham cracker crumbs 
1/4 cup butter, melted 
2 tablespoons brown sugar 
2 (1 ounce) squares bittersweet chocolate 
2 tablespoons heavy whipping cream 
3 cups low-fat milk 
3/4 cup white sugar 
2 eggs 
1/2 cup all-purpose flour 
2 tablespoons Irish whiskey 
4 bananas 
2 tablespoons lemon juice 
1 cup heavy whipping cream 
2 tablespoons Irish whiskey
Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.


Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.


Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.


Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.


In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.


Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.


Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.


Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.


Makes 1 pie





FRENCH APPLE CREAM PIE

3/4 c. sugar
2 c. chopped apples
1 c. sour cream
1 tsp. vanilla
1/2 tsp. salt
2 eggs

Line pie crust bottom with chopped apples.
Mix sugar, cream, vanilla, salt and eggs together
and pour over apples. Bake at 375 degrees for
15 minutes. Reduce heat to 300 degrees for
30 minutes more.

Remove from oven and
sprinkle with topping of:

1/3 c. flour
1/3 c. sugar
1/4 c. butter
1 tsp. cinnamon

Bake at 300 degrees for 20 minutes.



YOGURT CREAM CHEESE PIE

2 c. crushed graham crackers
1/4 c. butter, melted, add 2 tbsp.honey
1/2 tsp. cinnamon
Dash of allspice
1/2 c. toasted sesame seed

Press mixture into the bottom of an 8 inch pie pan.
Reserve some of the mixture for the top.

FILLING:
8 oz. softened cream cheese
1/2 c. firm plain yogurt
1/4 c. honey
1-1/2 tsp. vanilla
Grated rind of 1/2 lemon, lime or orange
Beat with an electric mixer until well blended. Spread into shell. Top with remaining crumbs. Chill at least 4 hours. Serve with fruit.

Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com

Favorite Cream Pies | Country Cooking Recipes

Pumpkin Cream Pie 


1-1/2 c. cold skim milk
1 pkg. sugarless instant pudding mix
1 c. pumpkin
1 tsp. pumpkin pie spice
1 c. prepared whipped topping (non-dairy)


Combine milk, pudding mix, pumpkin and spice. Beat at low speed for 1 minute. Fold in whipped topping. Pour into shallow dish or baked pie shell. Chill approximately 3 hours. 1 Serving = 1 milk exchange, 1/6 vegetable exchange, 35 optional calories.

Strawberry Bavarian Cream Pie


CRUST:
1 1/2 oz. Rice Krispies
4 tbsp. peanut butter
1 tbsp. honey


Microwave peanut butter and honey to soften. Add Rice Krispies and mix well. Press into a 9 inch pie pan


FILLING:
2 c. sliced strawberries
1 pkg. sugar free vanilla pudding (small package)
2 c. skim milk


Spread strawberries over crust. Mix pudding according to the directions, using skim milk. Pour over the strawberries. 
Chill and enjoy.

Rhubarb Cream Pie


1-1/2 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
1 tbsp. butter
2 well-beaten eggs
3 c. cut rhubarb
1 recipe plain pastry


Blend sugar, flour, nutmeg and butter. Add eggs; beat smooth; pour over rhubarb in 9 inch pastry-lined pie pan. Top with pastry. Bake in very hot oven, 450 degrees, for 10 minutes then in moderate oven, 350 degrees, for about 30 minutes.


Peach Cream Pie


1-1/2 lbs. (3 c.) fresh peaches, peeled and sliced
1 (9 inch) unbaked pie shell
2 eggs
1 c. sugar
1/4 c. all-purpose flour
1 c. heavy cream
1 tsp. vanilla


Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, and flour. Stir in cream and vanilla, blend well. Pour over peaches. Bake at 375 degrees for 40 to 50 minutes or until center shakes slightly when moved. Serve warm; or for firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.


Peanut Butter Cream Pie with Crumb Topped Meringue


3/4 c. confectioners' sugar
1/2 c. smooth peanut butter
2/3 c. plus 4 tbsp. granulated sugar,
divided usage
3 c. milk, divided usage
3 eggs, separated
6 tbsp. cornstarch, divided usage
3 tbsp. flour
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla, divided usage
1 baked 9-inch pie shell
1/4 tsp. cream of tartar


Beat together the confectioners' sugar and peanut butter until the mixture is crumbly; set aside. In a large, heavy saucepan, combine 2/3 cup granulated sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine. Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 teaspoon vanilla. Remove from heat and let custard cool. Preheat oven to 350 degrees. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked and cooled pastry shell. Pour the cooled custard mixture over the top. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tablespoons granulated sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very thick and glossy. Spread on top of pie; sprinkle the remaining peanut butter mixture on top. Bake for 10 to 15 minutes, watching carefully, or until the meringue is golden brown. Cool. Makes 8 servings.


Peanut Butter Cream Pie


1 baked pie shell
1 c. powdered sugar
1/2 c. peanut butter
2 c. milk
2 tbsp. butter
1/4 c. flour
2/3 c. sugar
1/2 tsp. salt
2 eggs, separated
1/2 tsp. vanilla


Mix powdered sugar and peanut butter together until mealy. Spread 1/2" thick in bottom of pie shell. Mix and set aside flour, sugar and salt. Scald milk, butter and vanilla in a saucepan. Add dry ingredients to scalded milk mixture and beat in egg yolks. Cook until thick, stirring all the time. Beat egg whites and spread over pie. Sprinkle with rest of powdered sugar and peanut butter. Bake at 325 degrees for 30 minutes.


Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes