Tasting History
Enterprising culinary artists and fearless taste-testers at the New York State Library and New York State Archives came together to forge a series called “Tasting History.” All recipes were discovered in the collections of the Library and Archives and brought to fruition – including amazing meat sculptures, wartime “salads,” yummy desserts, and perhaps too much gelatin? Elizabeth Jakubowski (New York State Library) and Heather Carroll (New York State Archives) will showcase some of the recipes they found, how said recipes reflected the tastes of the times they were written, and share some of their favorites.
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Chocolate covered peanut butter oat bars recipe
Found this one in a Taste of Home Magazine
3/4 cup butter softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp water
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats
3/4 tsp baking soda
1/2 tsp salt
Glaze:
1 1/4 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter
1. in a large bowl cream together the butter, peanut butter and sugars until light and fluffy. Beat in eggs, water and vanilla. Set aside
2. In another bowl, combine flour, oats, baking soda and salt. Gradually add to creamed mixture.
Spread into a greased 15x10 pan, bake at 325F for 18-22 minutes or until lightly browned.
3. For glaze, in microwave, melt chips and peanut butter, stir until smooth. Pour over warm bars, spread evenly, cool before cutting into bars.
COOKBARN LIVE - SOMERSET CREAM TEA
JOIN RICH AND LISA COOKING UP A SOMERSET CREAM TEA
Rosemary-Orange Thumbprint cookies
Going to try to put the anticipated FAQs at the TOP of the page to see if it helps any.
Yes you need the cornstarch, this makes them fine textured and melt-in-your-mouth yummy.
You can substitute margarine for butter, but yuck! Why would you.
Yes you can leave out the rosemary, you will end up with a nice shortbread cookie (but the rosemary is kind of the point of the whole cookie).
No you don't have to use your thumb you can use any finger on your hand that you prefer or even use your toes (or someone else's toes, make it a family activity)
Yes you can use something other than orange marmalade (like any kind of jam or jelly) but citrus goes so well with rosemary.
Yes you need the powdered sugar, regular sugar will make these cookies grainy and will completely change the texture of them.
These were found in a Better Homes and Gardens 100 best cookies publication I found at the grocery store check-out stand.
They were originally called Rosemary-Kissed Orange Thumbprint Cookies Tuscano.
How's that for a cookie name? I shortened it because I wanted the video under 10 minutes ;)
1 cup all purpose flour (regular flour)
1/2 cup of cornstarch
1/4 tsp salt (omit if using salted butter, that's what I used)
1 tsp finely chopped fresh rosemary (or 1/2 to 3/4 tsp dried)
3/4 cup butter softened
1/2 cup of icing (powdered) sugar
1/4 cup orange marmalade (for filling thumb/toe prints)
Additional powdered sugar to sprinkle on the cookies after they are done.
Combine the flour, constarch, rosemary and salt (if using unsalted butter) in a small bowl and set aside.
Place butter in a medium sized bowl and beat until (say it with me please) Light and fluffy.
Add the 1/2 cup powdered sugar and beat until combined.
Gradually beat in the flour a little at a time with your electric mixer, stir in remaining flour with a spoon or your hands. Bring dough together into a ball.
Chill the dough for an hour if it is sticky. I didn't do this because my kitchen wasn't that warm.
Line your cookie cookie sheet with parchment or a silicone mat.
Form the dough into 1 inch balls and place them on cookie sheet about 2 inches apart.
Make a small indentation in the center of the ball of dough with a finger.
Spoon or pipe a small amount (about 1/2 tsp) of orange marmalade into the indentation in each cookie.
Bake at 325F (yep that's not that hot, this is normal for shortbread type cookies) until edges are golden about 14 minutes. Set your timer for about 9 minutes and check them and every 2 minutes after that. Cookies need to be babysat.
This recipe makes about 2 dozen
The VeryVera Show, Season 9 Episode 5, SZWC 75th Anniversary
Vera travels to Madison, WI to the headquarters of Sub-Zero Wolf and Cove to celebrate 75 years of Excellence! Vera interviewed President and CEO, Jim Bakke at the Gallery of Innovation and is joined by head corporate demo Chef Joel Chesebro.
Featured Recipes: Raspberry Jam and the VeryVera Raspberry Swirl Cake, Dehydrated Green Beans and Tomato Confit.