What’s black and white, and found in a bakery?

If you’re from New York, you don’t even have to think twice about what this post is about…Black and White Cookies.  While it’s still debated about whether it is a cookie or a cake; once you eat one, you won’t even care anymore.  No one can really say who originated the recipe first, but it’s a New York thing, and that won’t be debated.  Every bakery worth’s its flour makes them; they’re as popular for breakfast as bagels and cream cheese.

I tried ordering some online, but the shipping costs were just too high; so who came to the rescue, but my mom.  She was able to find a supply of them at the local supermarket (small ones in a plastic container; large ones individually wrapped), and send them via priority mail.  Receiving the box, opening it and discovering these treats; it was like hitting the lottery big!  I ripped open one of the containers of small black and whites, and ate three; oh the pleasure was indescribable.

Now what the heck is a Black and White Cookie you are asking, if you’ve never had one.  Well, it’s a large round vanilla cakelike cookie; one side is white (vanilla) fondant, the other is black (chocolate).  Fondant is a thick frosting that can be softened up enough to spread like frosting; then hardens up to remain on the item it has covered.  The fondant will have the same shiny consistency that rolled out fondant has; it’s just easier to get on the cookie when spread as a frosting.  That’s the best way I can describe them; you’ll just have to eat one to truly understand.

There will come a day when I will attempt to make these delights myself, but until then….Mom!!!!!!

Black and White Cookies

To Make the Cookie

Ingredients:

1 cup granulated sugar
1 ½  cups plus 1 Tbsp vegetable shortening
1 tsp melted butter
½  tsp salt
½  cup plus 2 Tbsp nonfat dry milk
1 tsp light corn syrup
3 eggs
4 cups plus 2 Tbsp cake flour
1 ½  tsp baking powder
2/3 cup cold water
1 ½  tsp vanilla

Preparation:

Pre-heat the oven for 350 degrees.

In a large mixing bowl, medium-high speed; beat together the sugar, shortening, butter, and salt; add in nonfat dry milk and corn syrup; cream together.  Gradually add in one egg at a time until mixture becomes fluffy.

In a large bowl, combine the cake flour and the baking powder in a separate bowl.  Add 1/3 of dry ingredients plus 1/3 cup of water to creamed batter.  When well incorporated, add 1/3 of dry plus other 1/3 of water; when well mixed, add last of dry ingredients and mix well.

Using two cookie sheets, nest one cookie sheet inside the other to make a double-thick cookie sheet; line the top cookie sheet with baker’s parchment paper.   Hint: For a guide, draw 3” circles on one side of the parchment paper with a pencil; place pencil side down on cookie sheet.  Spread batter over the 3” circles; make sure thickness is even (1/4” will puff up to ½” thickness).

Bake for 18 minutes; remove cookies to wire rack to cool.

Makes 18 cookies.

To Make the Frostings

Vanilla Fondant

2 ½ cups fondant powder (found in stores that supply cake decorating supplies)
¼  cup cold water
2 tsp vanilla

Put tap water in the bottom of a double boiler and bring to a simmer.  To the upper part of the double boiler, add the fondant powder, ¼ cup cold water and vanilla   Keep extra cold water nearby as fondant tends to be a dry frosting; without sufficient water the frosting will dry too fast, harden, and crack on the cookie. When the ingredients are well blended and thin (it should run slowly off of a spoon), frost one half of the cooled cookies; set aside to allow the frosting to harden.

Chocolate Fondant

2 ½ cups fondant powder
¼ cup cold water
2 tsp vanilla
½ cup semisweet chocolate chips  

Follow the directions for the vanilla fondant, but include the chocolate chips. When the frosting is melted and well mixed, frost the other half of the cookies. Make sure the vanilla frosting has set before starting to frost them with the chocolate frosting.

Let the cookies continue to set on a wire rack. When the frosting is no longer warm and pliable, you can store the cookies individually in food storage bags or wrapped in wax paper.  

Mary Cokenour

Salisbury Steak isn't the boogeyman anymore.

My first husband, who will remain nameless, loved Salisbury Steak; to the point that I had to make it every week. Now this first husband was an abusive thing; he doesn't even deserve to be called a man. Why I stayed with him so long? That's a long boring story, so won't bother to tell it.  However, he did pass away in 2008, so I never have to worry about him interfering with my life ever again.

Anyway, it got to the point that I actually developed, I don't know what to really call it; a phobia, allergy, aversion to...Salisbury Steak. The sight or smell of it made me gag, so I stopped making it altogether. I did attempt to make it a few times over the past few years, since my divorce from him, but always the same physical reaction.

Well, I tried it one more time, and only because Roy (my beloved 2nd husband) asked me to. He knew how I felt about this particular recipe, but knew I had to get over it; and I had to agree. It was absolutely silly to be afraid of a simple meal.  And who are we kidding anyway?  Roy really wanted it, and I wasn't going to deny him the pleasure.  So, I made it, even ate some of it; and while I still wasn't too keen on it, no violent physical reaction to it.

So while I'm sticking to just the buttered noodles; Roy is left to enjoy the rest of the Salisbury Steaks, and that's ok with both of us.

Salisbury Steak

Ingredients:

5 lbs. lean ground beef

1 cup each diced mushrooms and onions

1 cup beef broth

1 ½ cups plain dried bread crumbs

2 tsp each salt and ground black pepper

1 Tbsp garlic powder

2 Tbsp butter

2 large onions, slivered

Gravy:

3 Tbsp flour

2 (10.5 oz) cans cream of mushroom soup

2 cups milk

1 cup beef broth

1 (3/4 oz) packet brown gravy mix

Preparation:

Preheat oven to 400F.  Spray a large jelly roll pan with nonstick cooking spray.

In a large bowl, mix together beef, mushrooms, onions, broth, bread crumbs and seasonings thoroughly.  Use a 1 cup measuring cup to scoop out mixture and make oval shaped “steaks”; flatten down to 1” thick; place on spray pan.  Bake in oven for 30 minutes.

In a large bowl, whisk together all ingredients listed under “Gravy”.

In a large skillet, melt butter on medium-high heat; sauté onions until softened.  Pour gravy over onions; mix and bring to a boil; reduce heat to low.  Remove steaks, dabbing on paper towels to remove excess grease, and immerse into gravy-onion mixture.  Cover and let simmer for 20 minutes.

Serve over buttered noodles, rice or potatoes.

Makes 10 servings.

Mary Cokenour

Crystal's Cakes and Cones

Crystal’s Cakes and Cones

26 W. Center Street

Moab, UT, 84532

(435) 259-9393

Website: http://crystalscakesandcones.com/

Located down the block from the Slickrock Café and across from Pasta Jay’s, this little shop is the perfect place to visit for a treat.   16 flavors of ice cream are offered, and while not homemade, they are cold, sweet and delicious.  I tried the “Coconut Almond” which was creamy, luscious, loaded with bits of chopped almonds, and you could really see the coconut, not just taste it.

Baking is done on premises, and while the cupcakes are a major seller, the cakes are nothing to ignore.  The daily cupcake flavors include: German Chocolate, Red Velvet, Butter, Butter Pecan, Carrot, Chocolate and Vanilla.

The owner, Crystal, is all smiles, as are her staff; tourists and locals enjoy the atmosphere, and most especially, the treats.

So, if you’re just looking for a little snack, a dessert after a meal, or something to cool you off after a day of hiking or sightseeing; check out Crystal’s.

Mary Cokenour

Slickrock Cafe; catch that Critter.

Slickrock Cafe

5 North Main St. (Route 191)
Moab, Utah 84532

(435)259-8004 FAX: 435-259-8010

Website: http://www.slickrockcafe.com/index.html

Walking into this corner establishment,you first enter the bar area; walking through another set of doors leads you to the dining area. There you are greeted in a friendly, and most welcoming, manner and led to a table or booth. The dining area does have an upstairs area with windows that allow you to watch the passing motorists and pedestrians going through the town of Moab. Music plays in the background, but is low enough to allow easy conversation; the atmosphere is relaxing.

Our server, Lanell, has a bubbly personality, so you couldn't help but want to smile, and chat with her. After bringing out our drink order, we proceeded to order two appetizers: Mozzarella Sticks and Chicken Wings in BBQ sauce; the main order: Mushroom Swiss Burger with fries and Turkey BLT sandwich with onion rings. The food came out in a reasonable rate of time, and not too close together, so you were able to enjoy the appetizer before the main entree.

The Mozzarella Sticks are done up in a tempura like batter, light but crispy; the cheese not too gooey, but not firm either. The marinara sauce served with the sticks is house made, and absolutely delicious. The Chicken Wings are huge; we're talking Fred Flintstone Pterodactyl huge. First baked, then fried; the meat tender and juicy while the skin was almost unnoticeable. Again, the BBQ sauce is house made; a mixture of barbeque sauce with their own hot sauce; the hot sauce is just enough to give you a tingle, but not take away from the flavor of barbeque. We were given ranch dressing on the side, but didn't even need to use it.

The Mushroom Swiss Burger is a 1/2 pound of meat, Swiss cheese with grilled onions and mushrooms; assorted veggies are piled on top; a real two fisted burger. The fries were crispy and golden brown; everything smelled as good as it tasted.

The Turkey BLT came loaded with meat, lettuce, mayo and awesome bacon. The onion rings are done in the same tempura like batter as the mozzarella sticks; lightly crisp and onions soft as to break easily when bitten. As with most places that have turkey sandwiches in this area, the meat itself looked and tasted more like prepackaged cold cuts purchased in the deli area of the supermarket...think Hillshire Farm. I'm not sure if it is convenience or price wise to do this, but I would have preferred to see real roasted turkey breast; just like one gets at the Thanksgiving table. If it can't be made in house, than using "Private Selection" brand oven roasted turkey breast would be a much more suitable product to use, since it looks and tastes like freshly roasted turkey breast.

Basically we had an enjoyable time; and when you can burp and say, "Oooooo", and then giggle, well that says it all, doesn't it? As to going back to the Slickrock Cafe, that's a given; even if it is just to get more of those Mozzarella sticks and Chicken wings; oh, and to try out one of their many salads. The shrimp salad, featuring Tiger Shrimp, sounds really interesting.

Nuff' said, try out the Slickrock Cafe; don't forget to buy one of their t-shirts featuring the Slickrock Critter, and have a great time.

Mary Cokenour

A Widow of Technology, or, My Rival is a Computer.

By definition, a widow is a married woman who has lost her spouse due to death of this spouse. However, there are other forms of widowhood where the spouse is very much alive and well. There is the "sports widow" whose spouse is so engrossed with various seasons of a sporting event (baseball, football, basketball, Nascar, etc) that he might as well be dead. There is the "hunting widow" where the spouse is up in the morning even before a rooster has time to realize it's morning and time to crow. I am a victim of technology, a "computer widow:, but often I feel that the computer has replaced me in my husband's affections, and it is, therefore, his mistress.

As other "widows", I am noticed when food is desired, clean laundry, or another beverage is wanted; the man has the inability to leave his obsession and get it himself. Then it becomes, "honey, can you get me a....(fill in the blank)"; and they have the nerve to wonder why we get so angry, we could spit blood. His "honey-do" list has 5 items on it, still unfinished; while my list has 50 items, and 35 have been done already, and where is he when I need his help...on the computer.

I swear, if he could have sex with it, he would. He's on the internet before he goes to work, at work, when he comes home from work...he's virtually kissing the computer before he even remembers me, and give me a kiss. I often go into the tool shed, pick up the sledge hammer and fantasize the destruction of my rival. I understand that he is a graphic artist and the computer is a big part of his art, and his making a decent living for us; but come on now.

...and so I have vented.

In my March 28, 2011 blogpost, Convenience Cooking? Avoid the Box", I discussed pre-prepping vegetables, and packaging them up for later use. Today's recipe is a perfect example of pre-prepping veggies for a stir-fry, adding chicken and Ramen noodles, and you're good to go.

Oriental Chicken, Vegetables and Noodles

Ingredients:

4 Tbsp peanut oil, divided in half

4 boneless, skinless chicken breast halves, cut into ¼” strips

1 small onion, julienned

1 small of each: red and yellow bell peppers, julienned

1 cup chopped broccoli

1 cup sugar snap peas

½ cup each water chestnuts and baby corn

2 Tbsp minced garlic

1 tsp ground ginger

½ cup Hoisin sauce

3 packages chicken flavored Ramen noodles

3 cups water

Preparation:

Heat 2 Tbsp oil in large skillet, medium high heat, and brown chicken strips; remove to plate.  Into skillet, add remaining oil and sauté onion, peppers and broccoli till slightly tender.  Return chicken to skillet; add snap peas, water chestnuts, baby corn, garlic, ginger, Hoisin sauce; mix thoroughly and cook till warmed thru, about 10 minutes.

To skillet, add in Ramen noodles, broken up, seasoning from packets and 3 cups water; mix together with chicken and vegetables.  Bring contents of skillet to boil; reduce heat to low, cover and let cook an additional 15 minutes.  Turn off heat, uncover and let rest for 10 minutes before serving.

Makes 4-6 servings.

Mary Cokenour

June 30, 1996

Dolores River Brewery is Darn Right Bad!

Dolores River Brewery
100 S. 4th Street
Dolores, Colorado, 81323

(970) 882-4677

Website: www.doloresriverbrewery.com

Last night we decided to try out a brew pub I saw mentioned on the internet. We have frequented several of these microbreweries in the past, and always with a positive result, so why not try this one? It turned out to be a big mistake on our part.

Upon entering the pub area we were greeted by…no one. No hostess, the bartender did not acknowledge us, and there was no wait staff. Not a good first impression; so we seated ourselves at a small table set against the wall, and waited…nothing still. Roy got up, went to the bar and grabbed a couple of menus. So, let’s see what kind of pub grub we were going to experience. It certainly wasn’t the typical pub faire we were used to: snacks consisted of chips with either salsa or guacamole, or an antipasto plate. There were a number of salads to choose from; 3 types of sandwiches, and designer pizzas and calzones. Cheesecake was listed as a dessert, and it was noted on the menu to ask your server about other selections. That would be good, if we had a server.

Going up to the bar, Roy placed our order: Philly Cheese Steak sandwich for him, a calzone called “The New Yorker” for me. While I had iced tea, Roy tried their “Dry Stout”; DRB sings their own praises of their brews. Roy’s assessment of the stout was: the body was so light; it was almost watery, not as rich as the typical stout, medium hoppiness, but smooth. He asked about the specialty brews the menu describes, but the “brew master” had none ready for sale.

What we discovered, upon receiving our meals, was that the wait staff was also the cook staff. After receiving our plates, the bartender finally left his post behind the bar, and asked us if we needed anything else. Nope, not yet; but that was the last time we had any interaction with anyone at DRB, except when we paid…at the bar. Seems if you were not one of the locals, who frequent the bar area, you weren’t worth noticing.

Philly Cheese Steak sandwich is touted as a traditional Philly sandwich with beef, cheese, sautéed peppers and onions, and something called “hot sambal” on a toasted roll. The “hot sambal”, we later read online, is a very spicy chili sauce mainly used in Indonesia, Malaysia and the Philippines. How that ended up on a “traditional” Philly Cheese Steak is beyond me; and all we could taste of the sandwich was the hot chili sauce. Picking out the beef, it was tasteless; the cheese was unidentifiable, we saw a few onions and peppers, but they too were tasteless. The sides were a handful of bagged chips and a pickle; not very impressive for the price charged.

“The New Yorker” calzone looked wonderful when first presented; a massive dough dome, dark brown and when cut into, steam escaping. Our first reaction though was, “I bet this is nothing but hot air”, and we were right. While the dough was cooked on the outside (burned on the bottom I found out as I tried to eat it), the contents in the center were barely warm. DRB brags about spending hours on their dough which simply tastes like white bread. Toast me some, spread some butter on it, and I would not have been able to tell the difference from it and white bread from the supermarket. I cut the calzone down the center; one side consisted of ricotta cheese (not a sign of mozzarella, except as listed on the menu), the other had pepperoni (limp and tasteless) crammed in a large clump of slices which needed to be pulled apart. The sausage was spicy hot (not described as such on the menu), and a complete, unpleasant surprise. DRB claims to be a family/kid friendly place; but if any parent with small children surprised them with the spicy sausage within the calzone; they would have been screaming. The menu only states sausage, but no mention of the spice intensity. There was a smear of sauce on the bottom, and luckily I was able to peel off the burnt layer of dough before trying it.

Again, no one came by to ask about how the food was, if we needed anything, or just to say hello. Roy had to go to the bar, ask for the bill and pay there. The bartender did say goodbye as we left though, so a point for that effort.

The front of house is the dining area and bar, while back of house is the kitchen and brewing area. The bathroom (single toilet available) is co-ed with a changing table available. The one positive aspect of DRB; the atmosphere is rustic (wooden furniture), and quiet (no music) and can enjoy conversation without having to shout over noise.

Do yourself the favor and avoid Dolores River Brewery if traveling through, or staying in Dolores, Colorado; there are other places to eat there that are much better, and worth your time and money.

Mary Cokenour

Happy Birthday Mom!

Today is my mom's birthday, and she is 76 years old. She doesn't want me making a big fuss about it, so I'll just be saying;

Happy Birthday Mom!!!


Love from Roy, myself, and all the grandpets (Jenna, Tippy, Nefi, Sam, Miss Kitty, Dallas, Monkey, Rusty and little Two)

Hope you enjoy the gift we sent you.