Read Debbie Macomber's Cedar Cove Cookbook Online
Authors: Debbie Macomber
Debbie Macomber's Cedar Cove Cookbook (9 page)
T
wo great tastes combine in a cookie that brings out the kid in all of us. Serve with a tall glass of milk.
Makes 18 cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 ¼ cups granulated sugar
2 large eggs
½ cup cocoa powder
2½ cups all-purpose flour
¼ tsp salt
1 teaspoon baking powder
½ cup semisweet chocolate chips or chunks
1 12-ounce bag peanut butter chips
1.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
2.
In large bowl of electric mixer on high speed, cream butter and sugar until blended. Add eggs; beat until blended. Beat in cocoa powder. Beat in flour, salt and baking powder until just combined. Fold in chocolate and peanut butter chips. Use a wooden spoon to gently turn the dough in bowl to ensure all ingredients are combined.
3.
Drop dough by
1
/
3
cup craggy balls onto prepared sheets. Press down on balls to flatten slightly. Bake 16 to 18 minutes (16 minutes yields a very fudgy cookie). Let cool on pan for 5 minutes. Transfer to wire rack to cool completely.
TIP
Take the cookies out of the oven when they still seem a bit underbaked and soft in the middle.
T
he honey cream spread for this cake makes it a super-special treat.
Makes 1 loaf
2½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon plus 1 teaspoon pumpkin-pie spice
2 large eggs
1 ¼ cups granulated sugar
½ cup (1 stick) unsalted butter, melted
1 15-ounce can solid-pack pumpkin (not pumpkin pie mix)
HONEY CREAM
4 tablespoons (½ stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons honey
½ cup confectioners’ sugar
1.
Preheat oven to 350°F. Butter and lightly flour a 9-by-5-inch loaf pan.
2.
In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, melted butter and pumpkin until blended. Fold in dry ingredients just until blended.
3.
Pour batter into prepared pan; smooth top. Bake 1 hour, until toothpick inserted in center comes out with just moist crumbs. Transfer to wire rack; cool in pan 15 minutes. Run a knife around pan edges; invert cake onto rack. Cool completely.
4.
For honey cream: In a medium bowl, beat butter, cream cheese, honey and confectioners’ sugar until smooth. Serve bread with a pot of honey cream to spread on slices.
TIP
Make sure you use a can of pure pumpkin, not pumpkin-pie mix.
S
erve these old-fashioned favorites with a steaming cup of tea or a tall glass of milk.
Makes about 32
4½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 ½ teaspoons ground cinnamon
½ cup (1 stick) unsalted butter, at room temperature
½ cup vegetable shortening
1 cup granulated sugar, plus extra for dipping
1 cup brown sugar
½ cup plus 2 tablespoons molasses
2 large eggs
1.
Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
2.
In a medium bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon.
3.
In a large bowl with electric mixer on high speed, beat butter, shortening and both sugars until fluffy. Beat in molasses. Add eggs, 1 at a time, beating well after each addition. Slowly add dry ingredients; beat until combined.
4.
Pour about ¼ cup granulated sugar into a small shallow bowl. Scoop up about ¼ cup dough; form a 2-inch ball by rolling dough between your palms. Roll balls in sugar. Repeat with remaining dough. Place on prepared sheets about 3 inches apart. Using a glass, gently press down on balls to flatten slightly.
5.
Bake 12 minutes, until puffed and cracked on top. Cookies will still be slightly soft. Transfer to wire rack to cool.
TIP
Use dark molasses for baking. It has a fuller, less sweet flavor than the light variety. Avoid blackstrap molasses, which is quite bitter.
T
he center of this quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink a bit) as it cools.
Serves 8
1 refrigerated or frozen pie crust, thawed
1 cup broccoli florets
2 large eggs
2 egg yolks
¾ cup whole milk
¾ cup heavy cream
Salt and pepper
1 cup diced deli ham (about 4 ounces)
½ cup shredded Gruyere or Jarlsberg cheese
1.
Partially bake pie shell according to package directions.
2.
Preheat oven to 375°F; set oven rack to center position. In a medium saucepan, cook broccoli in boiling water 2 minutes, until crisp-tender. Drain well.
3.
In a medium bowl, whisk whole eggs and yolks, milk, cream, salt and pepper until blended.
4.
Spread broccoli, ham and cheese evenly over bottom of warm pie shell. Pour in egg mixture to ¼-inch below crust rim (you may have extra, don’t fill it up). Bake 35 minutes, until lightly golden brown and a knife blade inserted near the edge comes out clean, and center feels set but soft. Transfer to wire rack to cool. Serve warm or at room temperature.
TIP
Prebaking the pie crust prevents it from becoming soggy and tasting raw in the finished quiche.
T
his is a mild version of the popular restaurant staple. Increase the pepper flakes if you like it spicier.
Serves 4
DRESSING
½ cup smooth peanut butter
¼ cup soy sauce
1
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3
cup warm water
2 tablespoons rice-wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons brown sugar
1 tablespoon minced and peeled fresh ginger
2 cloves garlic, chopped
½ teaspoon red pepper flakes, if desired
SALAD
2 boneless, skinless chicken breast halves
1 pound Asian rice noodles or 12 ounces spaghetti
3 scallions, thinly sliced
1 cucumber, peeled, seeded and diced
1 cup red grapes, halved
½ cup chopped fresh cilantro, if desired
1.
For dressing: In blender or food processor, puree all dressing ingredients until smooth, about 2 minutes. If mixture seems too thick, add hot water, 1 tablespoon at time, until the consistency of heavy cream.
2.
Trim excess fat and skin from chicken. In a medium saucepan, place chicken and water to cover over medium-high heat. Bring to a simmer; poach 10 minutes, or until chicken is just cooked. Remove chicken to cutting board; let rest 5 minutes. Shred chicken into bite-size strips.
3.
Meanwhile, cook noodles according to package directions. Drain, then rinse with cold water until cool to touch. In large bowl, toss noodles with chicken, scallions, cucumber and dressing until coated. Gently fold in grapes. Garnish with cilantro, if desired.
TIP
Toss the noodles with the sauce while they are still warm or the noodles will get gloppy.