Bonnie's Favorite Recipes
Dorothy's Browned Butter Cookies
Now this is a little delicate as we
have a wonderful bakery in Cayucos that sells delicious browned butter cookies, but while digging through my Mom's recipes
I found one that she used to make for us and it sounds very similar! She didn't sprinkle the tops with sea salt ~ she
frosted them instead. But you might want to give them a try.
1 1/2c. butter
2 cups packed brown sugar
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
3 cups flour
2/3 cups chopped pecans (optional)
Sea salt (optional)
Heat butter over medium heat for 5 minutes or so ~ until it turns nut brown
in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the
Remove from heat. Pour into large mixing
bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla,
baking soda, baking powder and salt. Beat thoroughly. Mix in flour and pecans. Drop by tablespoonfuls or
roll in little balls and place on ungreased baking sheets. Bake at 350 degrees for 10 minutes or until light brown around
Dust with sea salt or frost, if you
like with the following:
In medium bowl, mix...
1/2 cup browned butter
2 tsp. vanilla
3 1/2 cups confectioners
1/2 cup hot water
Beat until smooth and frost
cooled cookies. Add a pecan piece for garnish, if desired.
Easy Cambria Key Lime Pie
Just in time for Summer! This recipe is from my friend, Bonny Spencer of Cambria, and uses Key West Lime Juice
found at the Cookie Crock in Cambria and it is SO good!
One 9" graham cracker pie shell or crust of your choice
One 14oz. can unsweetened condensed milk
egg yolks (whites not used)
1/2 cup Nellie & Joe's Key West Lime Juice (found at the Cookie Crock
Grocery Store in Cambria)
Combine milk, egg yolks and
lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow
to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime
This is a quick instant hors d' oeuvre or lite luncheon idea that is always a hit.
Lavosh is an Armenian flat bread that looks like a great big cracker and is in a big round paper wrapping at the
store. It has sesame seeds on it and is yummy just like it is with soup, dip, cheese, etc. OR ~ you can
cover it with a damp towel for an hour or so (to soften it) and then spread with cream cheese mixed with dill, olive tapenade
or any spread of your choosing.
Then add a layer of thinly
sliced meat, some spinach or big lettuce leaves, olives ~ just about anything that you would put in a sandwich, roll it up,
cut it in pinwheel slices and serve. It looks pretty on a platter and serves a lot!
Now for the great news! Trader Joes carries Lavosh or Lavash ~ spelled there a little differently, and it is
intended for wraps. It is RECTANGULAR and is already SOFT and ready to go! There are several sheets to a package
and it is found in the bread department. It's what's for lunch!
Potato Corn Chowder
Here's something that I made one rainy evening from what I had in the pantry. All I really wanted for dinner
was to curl up in a blanket with a warm bowl of tasty soup!
3 Russet potatoes, cubed
1/2 large yellow onion, chopped
1 can whole kernel corn
About 1 quart milk
(I used low fat)
2 T. butter
Wondra flour (about 3 T)
1 tsp. Seasoned salt
1/2 tsp. pepper
or so grated cheese
Peel and cut potatoes into cubes
and boil with chopped onion. While that is cooking, in a 2 qt. saucepan melt 2-3 T. butter. Add Seasoned salt and pepper.
Whisk in Wondra flour (it doesn’t make lumps!) Slowly whisk in milk until mixed well. Bring to boil and let it thicken
some. Remove from heat. When potatoes and onions are soft, drain in colander. Add to milk mixture and add corn and heat through.
Serve with a little grated cheese on
top and with some good crusty bread ~ yum!
Note: you can adjust the milk according to your taste ~ thicker or thinner ~ I like it thick!
to make these cookies just so I could tell my Grandkids they could have cookies for breakfast!
1/2 cup butter
1 1/2 cups flour
1/2 cup smooth peanut butter
1 1/4 cups sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup water
1 tblsp. vanilla
1/2 cup raisins
1/2 cup Craisins
3 cups Cheerios
1 cup chopped pecans
Preheat oven to 375 degrees. In large mixing bowl beat butter and
peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, salt. Beat until combined,
scraping sides of bowl. Beat in water, egg and vanilla until combined. Beat in flour. Beat in oats, raisins, Craisins
and nuts. Then by hand, mix in Cheerios so as not to crush them. Drop by spoonfuls onto ungreased cookie sheet
forming balls about 2” across. Pat down slightly. Bake for 10-12 minutes until lightly browned. Cool
on wire rack. Cookies can be frozen, but not the raw dough. Makes about 36 cookies.
As Easy as...well...Pie!
Apple Butter Pumpkin Pie
Want an easy, new twist
to an old standby? This recipe combines apple butter and pumpkin for a light, spicy, yummy pie!
1 cup apple butter (comes in 30 oz. jar ~ see "note" below)
1 cup mashed pumpkin (comes in 16 oz. can)
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground
3/4 teaspoon grated nutmeg
1/8 teaspoon ground ginger
3 eggs slightly beaten
3/4 cup evaporated
milk (comes in 12 oz. can)
1 unbaked 9" piecrust in metal pan (frozen ones come in pkg of 2)
Preheat oven to 425 degrees. Combine
apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in the eggs. Gradually add the milk and mix well.
Pour into piecrust. Bake on lower rack for about 40 minutes until set. Cut in wedges and serve with whipped cream!
Note from Bonnie:
I discovered as I was making
this that the jar/can ingredients will make enough for 2 pies, so may as well make two at a time and share one with the neighbors!
Tina's Cornish Pasties
We loved these at the Holiday Open House November 2007 and many of you asked for Tina's recipe. Well, she has
graciously agreed to share it with everyone. Try it and enjoy!
Cream Cheese Pastry:
2 sticks butter (1 cup)
8 oz. cream cheese
2 cups flour
in food processor or mixer and pulse until large "cottage cheese size curds" form. Remove and form a ball
of dough. Wrap in Saran wrap and refrigerate while you prepare the filling.
Raw (uncooked) top sirloin or flank steak 8-12 oz. cut in a fine dice and placed in
a mixing bowl.
Cut all of the following in fine dice or pulse in a food processor and place in the bowl (careful not
1 small onion
1 small rutabaga or turnip
1-2 large carrots (grated/small dice works best)
Tablespoon Worcestershire sauce
pinch of salt and pepper to taste
1-2 OXO or beef bouillon cubes dissolved in 1/4
c. boiling water
Note: Quantities vary by number of pasties you want to make. This filling is
enough for nearly double what you'll need for the above pastry recipe. You can double the pastry recipe ~ or freeze
the left over filling for another time.
where the fun starts:
Roll dough on lightly floured surface to 1/4" or slightly less and cut out 4"
circles or use an empanada tool. Spoon 1+ Tablespoons of the filling and fold circle in half. Moisten edge and
seal closed with fork. Brush tops with a beaten egg. Cut 2-3 slits in top to vent. Bake at 425 degrees 10-12
minutes until golden. Yield 24 pasties.
I tried this recipe last night just to see if I could make them and was very pleased with the results!
It took about 1 & 1/2 hours from start to finish and I had to work to get them to seal (I used the juice from the filling
instead of water as it seemed to want to drip out anyway) and used a 3" cutter first and then changed to a 4" one,
as it was easier to handle that size. Tina makes such lovely little ones and I hope with a little practice mine might
measure up to hers! Bon Appétit!
Pat’s Peppermint Fudge
Here's a recipe Auntie Pat had intended to bring with
her other goodies to our Holiday Open House, but she was in such a rush that she left it in the refrigerator! So, to
make amends, here it is to enjoy with her comments:
1 can creamy Vanilla frosting
1 12-oz. package Vanilla milk chocolate chips
1/4-tsp. peppermint extract
4 drops red food coloring
2 tablespoons crushed peppermint candy
Line an 8x8 inch pan with foil with a 2-inch overlap on the edges. Butter lightly (or use spray). Melt
chips over low heat in double boiler until melted and smooth. Remove from heat and stir in frosting and extract.
Spread in pan. Drop food coloring on fudge and swirl with a knife. Press crushed candy into top of mixture.
Refrigerate. When thoroughly chilled and set, lift out of pan, peel off foil, and cut into pieces of desired size.
Recipe may be doubled and put into a 9x13 inch pan.
selection of pieces on candy dish, sit down, get your favorite book, and enjoy. Yum! ;0)
Auntie Pat’s Cracker
Many of you asked for the recipe for Auntie Pat’s Cracker Cookies that
she brought for the Holiday Open House (along with several other goodies to share!). Here it is with her comments:
Use a medium sized cookie sheet with raised edges (jelly roll pan). Fill
it with Keebler Club crackers, single layer, not overlapping. Melt 2 cubes butter minus 2 tablespoons, then add 1/2 cup sugar.
Bring to a boil and boil just 2 minutes--NO LONGER! Pour over crackers, covering each one. Sprinkle chopped pecans over all
(or any nut you prefer). Bake at 350 degrees for 10 minutes.
from cookie sheet and cool on foil. Don’t scrape up any extra topping and add it to a cookie--looks ugly! Scrape
up all the excess into a ball and let it cool and eat it! Yum!