Stately Parmesan Potatoes

Along with the recent brisket recipe I posted, I made these parmesan potatoes.  We have had amazing potatoes from the CSA this year (even when the rest of the vegetables have not been wanting to ripen with our wonky summer), and I had saved a number of recipes with potatoes to have some variety in what I make.  I was excited about this recipe from the Minnesota with Love Cookbook.  I was so pleased with how they turned out and reheated all week while I ate them.  What a nice way to use up some parmesan cheese, cook some potatoes, and have a great roasted potato side dish.

Stately Parmesan Potatoes

Stately Parmesan Potatoes

6 unpeeled potatoes, quartered
1/4 c flour
1/4 c grated Parmesan cheese
3/4 tsp salt
1/8 tsp pepper
1/3 c butter

Mix flour, cheese, salt, and pepper in a paper or plastic bag.  Add potatoes and shake until covered thoroughly.  Melt butter in a 13x9x2-inch pan.  Add potatoes.  Bake at 375 degrees for 1 hour, turning potatoes once or twice.

Oven-Braised Brisket

Earlier this year I had a subscription to Butcher Box and one day I received a small piece of brisket.  I had planned to smoke it one day last month and taken it out of the freezer, when the day I had to cook it was rainy and not a day when I was excited to fire up the smoker.  Since the piece of brisket was small enough, it could easily be cooked in the oven and I looked (a little frantically) through my cookbooks looking for a recipe that would cook this brisket and came across this recipe from Gourmet Today Cookbook.  My fiance needed a little bit of convincing that this was going to be a good meal and gradually came around to accepting that it was, in fact, beef and that he was excited to eat it.  Like the recipe suggested, it was even better reheated the next day.  I’ll keep it on the list of possibilities in the future (although I think I still prefer my brisket smoked).

Oven-Braised Brisket

Oven-Braised Brisket

1 (4-pound) beef brisket, preferable “second cut”
1 Tbsp salt
1/4 tsp freshly ground black pepper
2 Tbsp vegetable oil
1 large onion, halved lengthwise and thinly sliced
1 c beef stock
1 c tomato sauce
1/3 c cider vinegar
1/3 c brown sugar
1 Tbsp Worcestershire sauce

Put a rack in the middle of the oven and preheat the oven to 325 degrees.  Pat brisket dry and rub salt and pepper all over it.  Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.  Add brisket and cook, turning once, until browned on both sides, about 10 minutes.  Transfer brisket to a 13×9-inch baking dish.

Add onion to skillet and cook over moderate heat, stirring frequently, until browned, 7-8 minutes.  Add stock and deglaze skillet by boiling, scraping up brown bits, for 1 minute.  Stir in remaining ingredients and bring to a simmer, stirring occasionally.

Pour sauce over brisket.  Cover meat with a sheet of parchment and cover pan tightly with foil.  Braise in the oven, turning meat once, until fork-tender, 3 to 3 1/2 hours.

Transfer brisket to a cutting board and slice across the grain.  Skim off and discard fat from surface of sauce.  Serve sauce spooned over the meat.

Oatmeal Applesauce Cookies

Just like my “fail” from a couple days ago, I’m posting another recipe that wasn’t quite what I wanted it to be.  Doesn’t this cookie look like it’s just a blob a dough?  I promise you it’s baked and completed per instructions.  The flavor was good but the presentation was a little disappointing.  This recipe also came from the A Taste of Grace Cookbook and I think if I had flattened the cookies, I would have enjoyed them a little bit better in appearance as well.  With fall and applesauce all over the place, I think I should probably do another attempt in the weeks ahead.

Oatmeal Applesauce Cookies

Oatmeal Applesauce Cookies

1 c flour
1/4 c oatmeal
3/4 tsp baking soda
1/4 tsp cinnamon
dash cloves
2 Tbsp margarine
1/4 c sugar
1/2 c unsweetened applesauce

Preheat oven to 350 degrees.  Spray cookie sheets with cooking spray.  In a large bowl, mix dry ingredients.  On low speed, cream margarine, sugar, and applesauce.  Stir in dry ingredients until smooth.  Drop by spoonful onto cookie sheet.  Bake 6-8 minutes until brown.

Brown Sugar Oatmeal Triangles

Sometimes I find a recipe that I want to taste really good.  And everything about it looks to be something that I would want to eat.  I was so hopeful with this recipe, but it wasn’t quite for me.  The oatmeal flavor wasn’t strong enough.  They were just not what I hoped to eat.  Usually when I think of the cookbooks that communities and churches put together, it’s your favorite recipes and almost fail-safe recipes.  This was just not a winner, but in an effort to not have a site that doesn’t include fails, I’ve included this recipe from the A Taste of Grace Cookbook.

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Brown Sugar Oatmeal Triangles

1 1/2 c flour
2/3 c oatmeal
2/3 c brown sugar
1 c butter, softened

Put all ingredients in a bowl.  Work with a pastry blender until blended.  Press firmly and evenly into a greased 15x10x1 pan.  Bake in a 300-degree oven about 45 minutes until golden brown.  Cut while warm into 40 squares and then triangles.  Cool in pan.

Cashew White Chocolate Cookies

I finally used up the remainder of my sorghum with this beautiful recipe that tasted like fall, from the Iowa State Fair Cookbook.  The molasses (or I substituted sorghum) added to the great taste of the sweet and rich tastes I include in the autumn.  I didn’t have a strong sense of what I wanted to make for holiday cookies, but this seemed like an excellent place to start.  The cashews added a nice crunch.  The white chocolate brought a different sweetness, and these were a great item to have in place for when friends might stop over during the evening this fall.

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Cashew White Chocolate Cookies

2 1/2 c flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp nutmeg
1 c butter, room temperature
1 c sugar
1/4 c molasses
2 eggs
1 tsp vanilla
1 c coarsely chopped cashews, toasted
1/2 c chopped white chocolate
1/2 c dried cranberries

Sift together flour, soda, salt, and nutmeg; set aside.  Cream together butter, sugar, and molasses until fluffy.  Add eggs and vanilla; beat well.  Gradually add dry ingredients.  Stir in chopped cashews and white chocolate.  Refrigerate at least 60 minutes.  Drop dough by rounded teaspoonfuls onto parchment paper-lined baking sheets.  Bake at 350 degrees for 8-12 minutes.

Butterscotch Coconut Cookies

There are some flavors that when they come together, they are a sweet delight in your mouth, and I tend to feel that way about white chocolate chip macadamia cookies.  So, when I saw a recipe that was a butterscotch and coconut variety of these cookies, I had to try them to see how turned out.  The recipe came from the Iowa State Fair Cookbook.  Unlike other recent recipes, these spread almost too thin in some places, but it may have been that my dough wasn’t mixed at the right ratio.

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Butterscotch Coconut Cookies

1/3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c butter, room temperature
1/2 c sugar
1/2 c brown sugar
1 egg
1/2 tsp vanilla or rum extract
1 3/4 c shredded coconut, toasted
1 1/2 c butterscotch chips
1/2 c macadamia nuts

Sift together flour, baking powder, soda, and salt onto a sheet of waxed paper; set aside.  In a large bowl using an electric mixer, cream butter until fluffy and pale yellow.  Add sugars; continue beating until mixture is no longer gritty.  Add egg and vanilla; beat on low speed until blended; occasionally scraping down the sides of the bowl.  Add flour mixture; mix on low speed until blended.  Add coconut, butterscotch chips, and nuts, mixing or stirring just until blended.  With dampened hands, shape dough into 1 inch balls or drop by rounded tablespoons onto parchment-lined baking sheets, spacing cookies about 2 inches apart.  Bake in a 325-degree oven until cookies are golden brown around the edges, about 15 minutes.  Let cookies cool briefly on pans on wire racks before transferring to racks to cool completely.

Cereal Cookies

Remember a couple days ago when I find myself using up ingredients?  Well, when I had some extra rice krispies cereal, I found myself looking to this cookie recipe from the A Taste of Grace Cookbook.  These cookies tasted okay, but didn’t spread very well, which was a tad bit annoying.  The rice krispies provide a little crunch and airy-ness to the standard chocolate chip cookie, which sometimes can be quite appreciated.

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Cereal Cookies

1 c shortening
1 c sugar
1 c brown sugar
2 eggs
2 c flour
1 tsp soda
1/2 tsp salt
2 c quick oatmeal
1 c rice krispies
1 c nuts (optional)
1 pkg chocolate chips
1 1/2 tsp vanilla

Cream shortening, add sugar, and eggs.  Add flour, soda, and salt, and then the rest of the ingredients.  Drop by teaspoonfuls onto cookie sheet.  Bake at 350 degrees for 12 minutes.