Chocolate Chip cookies

Grandma's chocolate chip cookies were another classic. I remember her giving me the recipe multiple times, I would always lose it. One day she explained to me the “golden ratio” that she used and I've never forgotten the recipe since! Well, except baking time and temp, which I never remember from batch to batch! I usually guesstimate either 325 and 350 and I just start looking at 15 minutes in the oven. This batch was cooked at 325 but I think they would be a bit more golden brown baked at 350. I will try again this weekend and update!

-Simone

The Easiest Chocolate Chip Cookies Ever

The recipe is simple:

• 1 part margarine (she said she found butter did not work as well in this recipe)

• 1 part white sugar

• 2 parts flour (she successfully substituted gluten free flours in this recipe)

• Enough chocolate chips to look right. Yes, that was the official measure.

Instructions:

1. Cream the sugar and margarine

2. Add the flour and mix until combined

3. Eyeball the chocolate chips and mix in

4. Press the dough into a cookie sheet

5. Bake at 350F for approximately 18-20 minutes

6. Allow cookies to rest for 30 seconds to a minute

7. Slice into bars using a butter knife and allow them to cool.

8. Break them apart and store for later.

These guys freeze well. Make a batch and keep them in the freezer for your next surprise visit!

Mixed texture should be a bit crumbly but not dry

Christine says squish squish. How much fun would Great Grandma Chris have had with this Munchkin?

Our pan was too big for a single batch but probably too small for a double batch, just neaten up the edge a bit, those bits are the baske’s testers. We cheated and used parchment paper along the bottom for easy clean up.

Look for browning edges. YMMV as too how long it takes to get there. Very pan/oven/environment sensitive.

Use a butter knife while the cookies are still fresh from the oven to cut into bars. Let them cool a bit and then break apart for eating and storage.

The official Chris Clark approved storage method was to reuse a produce bag. Feel free to improvise

Welsh Cakes

Yum! Breakfast at the Spruce Home farm often came with Welsh Cakes, with lots of leftovers to send with a hungry traveler! These also freeze beautifully so make a huge batch and keep some on hand for easy breakfasts or snacks!

 Recipe substitution options: if using gluten free flour, Chris would increase the liquid a bit. She also successfully used rice milk and orange juice in place of the milk.

Ingredients:

• 3 cups flour

• 1/2 tsp baking soda

• 2 tsp nutmeg

• 1 cup currants

• 2 eggs

• 1-1/2 tsp baking powder

• 1-1/4 tsp salt

• 1 cup sugar

• 1 cup shortening

• 6 TBSP milk

Directions:

1. Mix dry ingredients together

2. Cut in the shortening

3. Add the liquids and stir to combine. Cover and chill at least 2 hrs.

4. Roll out the dough on a lightly floured surface and cut out shapes (circles).

5. Cook in an un-greased frying pan on medium heat and flip when the tops get shiny.

6. Serve hot or cold with butter, maple syrup, jam, preserves or whatever tickles your fancy!

Christmas Cookies - Vinaterta and Russian Snow Balls

Here are two classics that Chris always pulled out at Christmas time - Vinaterta, that layered, sliceable concoction of prunes and deliciousness and Russian Snow Balls, light and nutty. 

As you can see - you will have to experiment with the Vinaterta recipe as it comes without baking temperatures or times. Feel free to share your results in the comments if you do some testing!

Meat Lasagna

The original recipe card has all the basics to make Grandma's classic meat lasagna. A staple item at fundraisers, potlucks and get togethers.

I recently attempted this recipe and on a second attempt would add an extra can of crushed tomatoes to give myself a little more meat sauce for one more layer in my 9x12 baking dish. Otherwise I think it turned out pretty darned well. 

- Simone

Food!

Her food was a classic, from welsh cakes to lasagna, her classic bar chocolate chip cookies and so much more. We've pulled together many recipe cards from Chris' collection to share with you. Some we will test and share our results, other times we will just post the recipe card and leave you with the fun of trying to decipher her classic hand writing! If you want a recipe that you haven't seen shared yet, let us know and we will try to get it up sooner!

- Simone