Quick & Easy|
By Beverly Barbour
June is dairy month so butter me up
The first dairy cattle emigrated to the United State in 1611, they came with the early colonists at Jamestown, VA, the first English colony in the new world. They must have perfumed their little ships noticeably as they rocked and rolled their merry way across the sea.
You may not believe but California is now the nation's leading dairy state in milk production with 1.5 million cows sending 3.5 billion gallons of milk forth across the land. While almost all butter is make from sweet cream, the term "sweet butter" simply means that no salt has been added to help keep it fresh. In a pinch regular butter and sweet butter can be substituted for each other in cooking. Whipped butter has had air whipped into it and should not be used for baking but it is easier to spread.
Fats carry flavor when used in cooking and they also retain moisture which helps keep baked goods form drying out and becoming stale. Best of all, butter just simply tastes good and makes everything it touches taste good, too.
Thelma Baldock of Delphos, KS uses both butter and buttermilk in her favorite brownie recipe. She says "These brownies are so moist and freeze well (if you have any left). We have no children at home, but I think my husband is glad he dosen't have to share these yum! yum! brownies."
Buttermilk actually contains no butter. It is the liquid left when the cream is churned to separate out the fat, which turns into butter.
1 stick (½ cup) butter
Preheat oven to 3750F. Spray a 1-inch deep cookie sheet with vegetable oil. Bring to a boil the first 4 ingredients. Stir together the next 4 ingredients and pour into baking pan. Bake 20 minutes or until it tests done. Remove from oven and while still hot spread with hot chocolate pecan icing. This is a big recipe. Note: You can use reconstituted dried buttermilk powder.
CHOCOLATE PECAN ICING FOR BROWNIES
You can substitute walnuts for the pecans.
1 stick (½ cup) butter
Combine first 3 ingredients and bring to a boil. Stir in sugar, vanilla and salt. While still hot spread over the hot brownies and sprinkle with chopped nuts. Note: You can use reconstituted dried buttermilk powder.
Leanna L. Linden of Dighton, KS long ago shared her Quick Lemon Crispies recipe. It makes a ton of cookies without a ton of effort.
QUICK LEMON CRISPIES
Adding the grated peel of fresh lemon enhances the flavor
1 ½ Stick (¾ cup) butter
Preheat oven to 3750F. Grease cookie sheets. Cream together butter and shortening; beat in each egg separately. Mix in the pudding mix beating until mixture is light and fluffy. Sift or stir together the remaining ingredients and then combine with butter mixture. Drop by teaspoonfuls and bake for 8 to 10 minutes. Makes about 6 dozen.
These melt-in-your-mouth cookies are made by Linda Knauer, a San Fransciso home backer.
APRICOT HALF MOONS
May be filled with raspberry, fig or any other thick preserves.
1 pound (2 cups) butter
Combine butter, cottage cheese and flour; stir until a soft dough forms. If dough is too soft, add a little more flour. Shape dough into 1-inch balls and place on baking sheet. Cover with plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 3750F. Line baking sheets with parchment paper. Roll dough balls into 3-inch circle. Place about 1 scant teaspoon jam in the center of each and fold the dough over into half-moon shape, making certain edges are well sealed to contain the jam. Combine sugar and nuts. With a pasty brush lightly brush each cookie with beaten egg whites, then sprinkle with nut mixture. Place cookies on baking sheets and bake about 20 minutes, depending on crispness desired. Cool on rack and dust with powdered sugar just before serving. Makes about 56 cookies.
BUTTER MAKES EVERYTHING TASTE BETTER!