Desserts, Uncategorized

Nestle Toll House Cookies (Stein Style)

Especially toward the end of her time with us, LaVerne would begin to worry about what to serve as soon as she knew folks were coming to visit, but she could relax as soon as I told her we’d either bake these cookies before a visit, or pull some out of the freezer. Many batches of cookies have passed through Stein ovens, but this is probably the recipe that has been baked most.

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Many thanks to Barbara for supporting my fundraising effort in The Walk to End Alzheimer’s. You can support my walk here.

Original Nestlé Toll House Chocolate Chip Cookies

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened. The Stein family recipe replaces with shortening, as in the original Nestlé recipe
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
One 12 oz. package Nestlé Toll House semi sweet chocolate morsels (2 cups)
1 cup chopped nuts (optional)

Directions
Preheat oven to 375°F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels and nuts. Drop by spoonfuls onto on greased cookie sheets. Bake: at 375°F 9 to 11 minutes. Makes: about five dozen 2 1/4 inch cookies.
Pan cookie variation: prepared though as directed. Spread into greased 15.5 x 10.5 by 1 inch baking pan. Bake: at 375°F. 20 to 25 minutes. Cool; cut into 35 2 inch squares.

Notes

I put a note about shortening into the actual recipe above because the Steins are so opinionated about that difference, and we wouldn’t want you to get your butter ready in vain.

Our recipe card is simply the recipe from a bag of chocolate chips taped to an index card and family lore says that there is a very old card made the same way showing the shortening as an ingredient, but I am unable to provide photo evidence.

The Steins use pecans when they feel like using nuts as there is walnut allergy in the family.

What is your favorite cookie?

PS I hope this isn’t a repeat post! My records show that I have recorded the recipe but had not yet shared it with you. My apologies if I have – but you know, it’s always good to make a good cookie time and time again.

Do you have a  favorite cookie?

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Desserts

Millionaire Cookies

I haven’t gotten any input from the boys, so I’ll ask here if anyone can clear up a memory: was this Grandma Marie’s recipe, which is what I remember, of was your Mom the first to make these? They were a part of Stein family gatherings, Christmas in particular, for years, I do know that much.

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Millionaire Cookies

1 cup white sugar
2 cups brown sugar
3 eggs
1-1/3 cup butter
1 teaspoon soda
3/4 teaspoon baking powder
4-1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 cup nuts
Mix together and form into 2 long round logs.
Let stand overnight or freeze.
Slice thin and bake in 375° oven.
Brown and white sugar amounts may be interchanged.
Makes 13 dozen 2 inch cookies

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** Notes
This is a HUGE recipe. Making a half recipe seemed more trouble than it was worth, though, so we went for the whole thing. We made the dough into two logs, reserving one in the refrigerator to bake the next day as instructed, and the other in the freezer to bake on my next visit. What a brilliant move. I’m going to try preparing more cookie dough of various kinds to bake at a moment’s notice this way. Mom enjoyed helping when we needed something to do of an afternoon.
We made about 12 1/2 dozen cookies total, and the frozen cookies were only slightly drier than the ones we made first.

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Do you have a favorite family cookie recipe? Please share!

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Breads, Desserts

Dad’s Sweet Rolls

My husband’s Dad and I used to joke that he was the Lady of the house, because my mom taught me the etymology of the word lady, which means, “Baker of the bread.”
James’ Dad was the bread guy, the grill guy, and the supreme scrambled egg guy.
He taught me everything I know about amazing, fluffy scrambled eggs, and we lovingly critiqued each other’s bread textures over the years. What an honor to have him compliment my efforts!

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Everyone loved Mike’s sweet rolls, and he would often make some when a crowd was set to descend upon the house for a weekend. He shared that recipe in a handwritten letter, in his own sort of shorthand, so this is not exactly taken from a cookbook.

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He said, “The recipe for these sweet rolls basically comes from the Fleischmann’s New Treasury of Yeast Baking of about 1968. It’s been modified slightly. Good luck with it.
Practice at least once before we next come up then allow me to critique your product.”

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Dad’s Sweet Rolls

Dough
4 1/2 to 5 1/2 cups flour
1/2 cup sugar
3/4 teaspoon salt
2 packages yeast (1 tablespoon +1-1/2 teaspoons)
1/2 cup milk
1/2 cup water
1/2 stick margarine or butter
2 room temperature eggs

Liquids and margarine – warm together
Mix sugar, salt and yeast, and 1 cup flour together. Add liquids in, beat for 2 minutes.
Add the eggs and 1 more cup flour. Beat at speed 2 in the mixer 2 minutes.
Put on the dough hook add enough flour to produce dough.
Raise until doubled in bulk.
Punch down and divide into two halves.
Roll each half into long rectangle. Roll thin, 18″ x 9″. The dough will probably be half inch or less in thickness.
Brush with melted butter or margarine-will probably require about half stick. Leave one long edge of dough uncoated
Spread dough with one half of filling.
Roll out the dough toward unbuttered edge. Seal edge.
Cut roll every inch or so. Place cut rolls in greased pan. Don’t crowd them too much. Allow them to raise until they look about right.
Bake in 350° oven for 25 minutes. Cool and frost with mixture of confectioners’ sugar and milk or orange juice.

Fillings:
For Cinnamon Rolls
1-1/2 cups of sugar (I use half and half white and brown)
2 teaspoons cinnamon
2/3 cups raisins
I also add chopped nuts if available

For Orange Rolls
1-1/2 cups of sugar
Grated rind of a large orange
Raisins
Chopped nuts

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***Notes
From Dad: The original recipe called for 1-1/2 teaspoons salt. I don’t like that much so cut it and see no affect but flavor on the product. You may find you can get by with a bit less oleo to grease the dough and or a bit less filling (sugar component). I use it all and what leaks out when I cut the rolls gets thrown in the pan wherever it hits.

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From us: Mike preferred the orange rolls. I prefer the cinnamon rolls, so that’s what we’ve typically made over the years. Watch how much flour you use rolling out the dough. A little sticky is okay it will be easier to get at the size you want if it’s not too elastic.

The steps given here assume the use of the Kitchenaid mixer we all have in our kitchens thanks to James’ folks. Use whatever tools you have to get the job done – but this is easy and fast with the dough hook.

Roll the log even tighter than you think you should. Stretch the outer layer around the roll to capture everything tightly. When it says “don’t crowd too much,” really, don’t. This batch came out tiny on one end of the pan because they didn’t have quite enough room to rise. Tiny just meant a person could eat two, but the texture of the bigger ones was nicer.
What sweet treat do you favor?

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Desserts

Pear or Apple Crisp

This recipe was always called Pear or Apple Crisp on every recipe card and cookbook entry that was ever noted down, and pears were always listed first. In all the time it was made at the Steins’ house, they only ever used apples, often from their own trees. Not too long ago, we had way too many pears and used them instead, and though apple crisp is still the family go-to, LaVerne herself agreed when she tasted it that it’s maybe even better with pears.

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Pear or Apple Crisp

4 pears (Anjou or Bartlett) or 5 cooking apples
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon to 1 tablespoon lemon juice
1/2 cup water
1 cup sugar
3/4 cup unsifted all-purpose flour
1/2 cup butter
Whipping cream
Put sliced fruit into buttered 9 inch square pan.
Sprinkle with spices, add lemon juice and water. In separate bowl (we use the mixer), mix sugar and flour; work in butter to make a crumbly mixture. Spread over fruit.
Bake 350° of in about one hour.
Serve warm with cream.
Serves four
-Nuts, chopped may be added to the topping.
-Canned pears may be used-reduce time to 30 minutes.

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*Notes

Though the recipe calls for cream, the Steins usually topped warm crisp with a scoop of ice cream.

No one ever tried it with canned pears as far as I know. It was always the thing to make when there was a bounty of fruit.

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It’s also good left over for breakfast with some coconut milk, but that is straying wildly from family tradition, to be sure.

What recipes does your family turn to when there’s a bounty of a fruit or vegetables?

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