Martha’s PB Cookies and Mine

May 5, 2010

I like peanut butter cookies, but the recipe I usually use came from my 7th grade home ec class! I like my cookies slightly chewy, but also slightly crunchy. A tall order, I know. For a few weeks, I’ve been meaning to make some cookies as a thank you for a friend and his favorite is peanut butter. I finally got around to it and decided I would use Martha’s recipe from her cookie cookbook.

The dough was quite sticky (and I’m surprised Martha did not say to refrigerate it since it seems she ALWAYS says to refrigerate cookie dough!). The cookie method making was quite different than what I am used to. I usually roll mine, dip the top in sugar then cross hatch with a fork. Martha says to drop the dough on the sheet, press it with the bottom of a glass, then crosshatch. This did not go smoothly! I had to dip the glass in flour after each one. Then the fork was getting mushed up, so I ended up having to dip the fork in flour each time as well, so it was time-consuming. The cookies were very sandy, but had a good flavor. The recipe was for creamy PB but then had you add in some chopped peanuts. I prefer to just use crunchy PB in my cookies. I would definitely stick with my own home ec PB cookie recipe, which has stood the test of time (thanks Mrs. Belmondo!):

1/2 cup unsalted butter

1/2 cup crunchy peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 tsp vanilla

1 1/4 cup flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Preheat oven to 375. Cream butter, sugars and peanut butter. Add egg and vanilla. Add dry ingredients. Roll into balls, dip in sugar, and crosshatch with a fork. Bake for 10 minutes.

At the bottom of my original home ec recipe is handwritten this (in a handwriting that is still familiar to me):

“Take out of oven and put in bag. Take them to school and give to Beth.” My best friend through much of jr high and high school, Beth Creighton wrote that and this recipe always makes me think of her. We’ve lost touch over the years, but I still have fond feelings for her and hope she has a happy life.

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Martha Mondays: Sirloin Salad with Cilantro

May 3, 2010

Sirloin Salad with Cilantro was chosen as this week’s project by Sarah at Mum in Bloom. First of all I have to say I do not understand why this is called a “salad!” You marinate the steak in a mix of cilantro, OJ, vinegar, and jalapeno. Then you grill it and you’re supposed to serve it with more cilantro and red onion, with additional reserved marinade as a sauce. It’s not a salad. It’s beef with garnish.

My big Cuisinart is broken (I dropped the plastic thingy you push food down with and it broke and it won’t turn on without that locked on), so I made this in my little mini food processor, which worked fine actually. Then I realized my son drank all the OJ! I squeezed the juice from some tangerines instead.

The marinade looked and tasted good. The next problem was that the grill was out of propane (even though we have an extra tank to prevent this kind of thing from happening – it was empty too!). So I grilled this on the JennAir. We were rushing to get to my son’s hockey game and the meat was just not cooking, so I threw it in the oven for a while at the end because it was completely bloody. Somehow it went from beyond rare to completely well done in minutes so that wasn’t so great. I couldn’t really taste anything different about the meat, even though this marinated more than an hour. We put more sauce on it, but it was so thin it just ran all over.  I put a little in a small bowl and dunked each bite and that worked out better. I didn’t have red onion and don’t like it, so I skipped that.

This was something I never would have made on my own and was different, but it’s probably not something I would make again.

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