Category Archives: Cookies/Bars

Great Keto Citrus Cookies

21st Century American Foods, Cookies/Bars, Diabetic Friendly Recipes, Health Foods, Information on Monkfruit Sweetner, Information on Swerve Sweetener, Keto Recipes, Monkfruit Sweetner Recipes, Swerve Confectioners Sugar Recipes Leave a comment

keto citrus cookies

These keto citrus cookies-my sister Maureen’s creation-are a treat, as is the following information on Swerve confectioner’s sugar, which is used in the frosting.  Here I compare it to Lakanto Monkfruit sweetener.

Lakanto Monkfruit Tastes Better Than Swerve

Personally I prefer the taste of Lakanto Monkfruit sweetner, with erythritol and monkfruit, to Swerve, a blend of erythritol and prebiotic oligosacchariedes; I notice that Swerve leaves an aftertaste, when consumed with coffee, a flavor-enhancer.

Comparing Monkfruit to Swerve

Both are natural sweeteners, containing nothing artificial including no preservatives; they are non-GMO, gluten-free, non-glycemic, and diabetic friendly.  They taste and measure like sugar.

These two sweeteners are part erythritol.  Lakanto Monkfruit has monkfruit added, which is derived from the fruit called monkfruit (for details see Healthy Date/Apricot Bars).  On the other hand, Swerve states its ingredients come from select fruits and starchy root vegetables.  In this case, they add oligosaccharides to the erythritol.

How Oligosaccharides In Swerve Are Derived 

These oligosaccharides are derived from adding enzymes to starchy root vegetables, thus breaking down the starch and producing this carbohydrate, whose molecules are made up of a relatively small number of monosaccharide units.  1

Common oligosaccharides include the simple, single sugars-monosaccharides-glucose, fructose, and galactose.  1,4 glycosidic bonds bind these together to create disaccharides, such as sucrose, lactose, and maltose.  All sugars-known as oligaosaccharides-are formed when two or more monosaccharides are joined together by O-glycosidic bonds.  2

Another term for sugar is saccharide, while the word oligosaccharide, though a broad term, is most commonly used to refer to a carbohydrate polymer whose molecules are composed of a relatively small number of these monosaccharide units-typically between 3-9 units.  3

Makeup of Swerve Quetionable

Swerve does not reveal what type of simple sugar, or monosaccharide, is used to make up its carbohydrate polymers, which are specifically referred to as oligosacchrides here.  They also state that they have introduced a small amount of natural citrus flavor, though we don’t know exactly what is meant by “natural flavor”, or more specifically how it is derived in this case.  4

Its oligosaccharides are prebiotic fibers, or types of dietary fiber that feed the friendly bacteria in your gut, which cannot be broken down by the human digestive tract; thus, they are considered calorie-free, passing intact through our digestive systems into our colons, where they support the growth of healthy bacteria.  Being calories that our bodies cannot assimilate, these oligosaccharides are considered to be calorie-free, not raising blood sugar or insulin levels; they, however, may cause digestive upsets, leading to gas, bloating, and diarrhea, which is especially true when used in high amounts.  5

Swerve Has A Broader Basis Of Culinary Use

In its favor, Swerve boasts that it browns and caramelizes just like sugar.  I, however, am not as sold on its flavor as much as that of Lakanto Monkfruit, but large amounts of this latter may cause dryness in baked goods.  Nevertheless, I love Monkfruit-over Swerve-added to my hot oats and chia seed parfaits, as well as in baking, when used moderately, with the addition of konjac root powder, or a similar product.

Swerve, however, makes confectioners sugar, a must for frostings, as found in the recipe below.  Note: it is easy to make your own confectioners sugar, by grinding Monkfruit in a blender-be sure to cover the machine with a towel, while blending.  Granulated Monkfruit, Swerve, and ground Monkfruit confectioners sugar, all measure exactly the same.

These Alternative Sugars Ideal For Keto Diet

My health condition recently called for a decrease in the amount of carbohydrates I was taking in.  Thus, I became interested in Dr. Colbert’s keto diet.  This greatly reduces carbs, while calling for a concentration of high-quality fats, to achieve keto-zone for effective weight loss (see https://drcolbert.com/).

My personal need, however, is to be sure I eat enough calories in a day, so as not to lose weight, while not consuming high amounts of carbs for those needed calories.  Henceforth, I follow the keto diet loosely, not needing to maintain keto-zone that his patients require for losing weight effectively.  I have only skimmed the surface of all Colbert’s teachings, receiving his recommendations for 70% of your daily caloric intake, to be derived from healthy fats (see Healthy Date/Apricot Bars).

I have learned to love my homemade ghee-see recipe at Vichy Carrots-in my hot cereal, and I lavish grass-fed Kerry butter on keto bisquits made with almond flour-my next entry.  Likewise, I fill a tablespoon-size impression in my homemade, sprouted three-bean dip, with organic olive oil, the king of all oils-a quick and easy way to consume my needed fat.  (See recipe for Sprouted Three Bean Dip.)  This last I eat with just eleven organic bean chips, as recommended for a serving, counting all my carbohydrates carefully.

Applying This Lesson To Life

I can have a moderate amount of carbs, just not the quantity I was previously eating, to maintain calories for my weight.  I have learned it is all about balance!

We notice that there is always a tension of some sort in watching our diets, as well as in maintaining other life experiences.  This characteristic in our existence demands that we be alert, so as not to be caught off-guard in matters of physical and mental health.

Our inward wisdom will naturally resolve these apparent problems, when we quiet ourselves and subject our instinct that reacts with feelings; thus, rather we are able to settle in calm!  We always ask God for help to access this inner voice.

In this way, we do not eat compulsively, tasting nothing, or of equal importance, we don’t eat at all, because of emotions.

All this can be done, when in restful faith, we seek composure in both eating and living.  We always achieve this symmetry, when we ask God for his needed help.

References:

  1. https://swervesweet.com/about
  2. https://teaching.ncl.ac.uk/bms/wiki/index.php/Oligosaccharide
  3. Ibid.
  4. https://www.healthline.com/nutrition/swerve-sweetener
  5. Ibid.

finished product

Keto Citrus Cookies  Yields: about 18 cookies.  Total prep time: 1 1/4 hr /  active prep time: 45 min/  baking time: 30 min .  Note: if desired, frosting recipe may be quadrupled, for the freezing of four parts, to facilitate quick prep of subsequent batches.  Cookies also freeze well!

 

 

Zest of 1 lg orange & 1 lemon, minus 1 tbsp saved for frosting  (Organic is important here for flavor and quality, as skin of citrus fruits readily absorb pesticides.)  Note: 2 of each fruit is required, if quadrupling recipe, to freeze for quick and easy batches in the future.

1/2 c unsalted butter, softened

3/4 c Lankanto Monkfruit alternative sweetener  (This is available most reasonably at Costco.)

1 lg egg

1 tsp vanilla extract

2 c almond flour  (Costco’s almond flour is much cheaper than any other available-$12.99 for a 3-lb bag.)

1/2 tsp baking soda

1 tsp konjac root powder, or a similar product of your choice  (This softens baked goods and is available on-line.)

1/2 tsp salt  (Himalayan, pink, or Real Salt is essential for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

Frosting  May freeze any leftover frosting from single batch.  These are a staple in my home, and I go through them quickly; thus, I quadruple the frosting recipe and divide it into five separate containers, freezing four of them, for quick, subsequent batches.

2 tbsp butter, softened

2 oz cream cheese, softened

1 c Swerve alternative confectioners sugar  (To make your own confectioners sugar, grind the better-tasting Monkfruit in a blender-be sure to cover blender with a towel.  Note: Swerve, granulated Monkfruit, and ground Monkfruit all measure exactly the same.)

Juice of 1 lemon and 1 lg orange, to desired consistency

1 tbsp zest of lemon and orange (Use zest of one whole of each of these fruits, if quadrupling recipe.)

1/4 tsp vanilla extract

Pinch of salt

  1. grating fruit

    Be sure cream cheese and butter (for both cookies and frosting) are softened, before starting recipe.

  2. Preheat oven to 350 degrees.
  3. Zest one lemon and one large orange.  Set aside, saving 1 tbsp zest separately, for frosting; see photo above.

    dough

    (Zest two of each fruit, using half of zest for cookies and half for frosting, if quadrupling frosting recipe, to freeze for easy prep of future batches.)

  4. If making frosting, juice all fruit together in a bowl; set aside.
  5. In a large bowl, mix butter and Monkfruit.  Beat in: egg, vanilla, and the zest of lemon and orange, minus 2 tsp for frosting.
  6. Stir together baking soda, konjac root, and salt into almond flour, using a separate dish-better yet, shake well in a quart-size sealed storage bag.  Mix almond flour mixture into butter mixture; do not over-beat.  See above photo.

  7. forming balls of dough

    Using a teaspoon, form 18 balls on two parchment-lined cookie sheets, several inches apart from each other; see photo.

  8. Using fingers, flatten each ball into a 1 1/2″ diameter.
  9. Bake pans separately in hot oven for 15-16 minutes, or until golden brown.  Do not over-bake, as these will cook more on pan while cooling; see bottom photo.  Meanwhile, make frosting.

  10. golden brown cookies

    Blend 2 oz room-temperature cream cheese and 2 tbsp softened butter; add 1 c alternative confectioner’s sugar; then, add juice to desired consistency, and finally add zest, vanilla, and salt.   May freeze any leftovers.  (If quadrupling the frosting recipe-to freeze for easy prep of subsequent batches-divide this large batch of frosting evenly in five small containers, freezing four of these for quick, future batches of cookies.)

  11. When cookies are done, be sure to cool on pan; then, place on wax paper to frost (see photo at top of recipe).
  12. Enjoy these great, “legal” cookies!

Healthy Date/Apricot Bars

21st Century Foods, Breakfast Foods, Cookies/Bars, Desserts, Healthy Innovations, Healthy Snacks, Information on Monkfruit Sweetner, Monkfruit Sweetner Recipes Leave a comment

date/apricot bars

Here is a receipt for a great date/apricot bar, sweetened with a monk fruit sweetener; it is complete with information on this great alternative sweetener.  This makes a healthy breakfast bar.  The recipe is another one of my sister’s notes of grandeur, derived by her ingenious cooking skills, which she originally made with sugar.  Today, however, her cooking is inspired by the keto diet (therefore this bar no longer fits in her diet plan).

Recently I have begun investigating this keto way of eating for myself, which promotes a diet of high-fat, moderate-protein, and low-carbohydrates.  I am looking to it for its over-all health benefits, rather than for weight loss.  The more I read, the more convinced I am that the avoidance of sugars, as well as a high intake of the right kind of fat calories, is beneficial for our bodies both to maintain health and loose weight, but it is essential that they be the right kind of fats.

Dr. Don Colbert has an excellent plan, the keto-zone diet, in which you bring your bodies into a state of ketosis, burning fat for energy, rather than glucose (sugar), by using premium fats for 70% of your daily caloric intake.  Presently I am exploring in depth his teachings on the multi-health benefits of his diet.  Not needing to loose weight, I don’t restrict my carbohydrates quite as strictly as his diet requires-until I learn otherwise.  Therefore I partake in this bar, which is made with organic whole wheat pastry flour, oats, butter, and monk fruit sweetener.

Indeed, high quality fats (avocado, olive oil, grass-fed ghee, MCT oil, krill oil) are important also for those of us who aren’t in need of shedding pounds,.  Rather we have a need to take in enough calories to maintain weight and acquire optimum health.  Consuming lots of rich desserts and empty starch calories to keep weight can lead to diabetes among other serious conditions.  1

The use of good alternative sweeteners is equally important, as eating the right kind of fats; these bars are made with butter and Lakanto Monkfruit Sweetener, which is available at Costco.  Monk fruit sweeteners are typically a mixture of monk fruit extract and other natural products such as inulin or erythritol;.  This Costco product is a blend of erythritol-the first ingredient-and monk fruit, also known as lo han guo, or Swingle fruit (Siraitia grosvenorii), which is a small round fruit, native to southern China.  2

Costco’s Monkfruit has a sweetness equal to sugar, though other blends may have a sweetness ranging from 100-250 times greater than table sugar.  The intensity of sweetness depends on the amount of mogrosides present.  Mogrosides are the compound-a unique antioxidant-in monk fruit extract, which are separated from the fresh-pressed juice of this Asian monk fruit during processing.  When separated they are free of calories; these sweet-flavored antioxidants-mogrosides-are mainly responsible for the sweetness of this fruit, rather than its other natural sugars, fructose and glucose.  Fructose and glucose are actually totally removed during the processing of this extract.  3

Though more research is needed to verify the health benefits of mogroside extracts from monk fruit, there is some evidence that they may have anti-inflammatory and anti-oxidant properties, as well as possibly having positive effects on cancer and diabetes.  Current studies, however, use much higher doses of monk fruit extract than that consumed in this sweetening product.  4

We find the satisfying of our need for pleasure is much needed in healthy eating, but how this calls for balance.  Indeed, balance is a key to all that concerns us about food, and it is imperative that we make the effort to discover what works best for us individually.  Our bodies are unique and complex.  Food can work as a medicine, as well as be a rich blessing to our souls, when consumed properly.

Eating with an attitude of reverence is a key to tapping into gastronomic pleasure.  One simple tool in reaching this goal is to focus on that childhood instruction “chew carefully”.  In order to do this, it’s imperative to slow down.

We find the need to slow down and “chew carefully” is present in all of life’s endeavors, in order to reap the maximum goodness promised; as the old adage goes “slow down and smell the roses”.

To achieve this, it is important to give thanks to our Creator for our food, as well as for all the daily blessings and trials that come our way.  Such insures our joy.  We apply this gratitude to the not-so-good, not for the trouble itself, but rather for our resultant growth that develops out of overcoming hardship.  Such a heart bent on thanksgiving pleases our God immensely; it guarantees a prosperous life.  (For more on heightened pleasures of proper eating, see Parmesan Dover Sole, 2017/04/10.)

Enjoy this delightful recipe!

References:

  1. https://drcolbert.com/7-healthy-fats-to-help-you-burn-belly-flab/
  2. https://foodinsight.org/everything-you-need-to-know-about-monk-fruit-sweeteners/
  3. https://www.healthline.com/nutrition/monk-fruit-sweetener
  4. Ibid.

finished product

Healthy Date/Apricot Bars  Yields: 2 dozen.  Total prep time: 1 1/2 hr/  active prep time: 40 min/  baking time: 50 min.

2 c pitted dates, packed down firmly, chopped  (I suggest taking a measuring cup to the store, thus pre-measuring fruit, as you buy in bulk).

2/3 c dried apricots, cut small

1 1/3 c butter, softened  (Plus several additional tbsp, as needed for moistening last of crumbs.)

1 c Lakanto Monkfruit Sweetner, cane sugar, or coconut sugar  (This Monkfruit is available at Costco.)

1 2/3 c old-fashioned oats (Organic is only slightly more expensive in bulk; available at most grocery stores.)

3 c flour (Organic whole wheat pastry flour is best.)

1 1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.99/5 lbs.)

Spray oil  (Coconut spray oil is preferable for quality and taste.)

  1. thickened fruit-sauce

    Beat 1 1/3 c butter in a large bowl; blend in Monkfruit sweetner or sugar, beating until light.  Set aside.

  2. Measure dates in a measuring cup, packing down firmly; with a chef’s knife, chop into small pieces.  Repeat these steps with the apricots.

  3. “sifting” in sealed plastic bag

    Place fruit in a medium saucepan.  Add 2 1/4 c of water, cover, and bring to a boil over med/high heat.

  4. Remove lid, lower temperature and boil softly, uncovered, until a thick sauce is formed.  Be sure to stir about every 5 minutes.  Watch fruit carefully as it thickens, so as not to burn (see photo above).

  5. mealy crust

    Preheat oven to 350 degrees.

  6. In a plastic sealed storage bag, place flour, oats, and salt.  Close the seal and shake vigorously (see above photo).
  7. Blend flour mixture into butter, until mealy; see photo.
  8. Place 3/5 of flour/butter mixture in bottom of a 9” x 13” pan, which has been lightly sprayed with oil.  Pack down evenly with hand, being sure to pat edges and corners really well.

  9. initial baking of crust

    Bake in preheated oven for 20 minutes (see photo).

  10. Remove from oven and gently spread thickened fruit-sauce over top of crust.  Then, taking the rest of the flour/butter mixture, firmly pat rounds of dough between your two hands, placing these solid masses on top of date/apricots, until all is covered.  (May add a little additional soft butter to dry crumbs in the bottom of bowl, to moisten them and facilitate the last of the forming.)  See photo below.

  11. forming of top crust

    Return to oven and bake 30 minutes more, or until golden brown; see photo at top of recipe.

  12. Cut into bars, while still warm.  May freeze part of batch to have on hand for a nutritious breakfast bars.

1950s’ Lemon Bars

20th Century American Recipes, 20th Century Foods, Childhood Recipes, Coconut Sugar Recipes, Cookies/Bars, Desserts, History of Arabic Foods, History of European Foods, History of Indian Cuisine, History of Mediterranean Cooking, Lemon Recipes Leave a comment

1950s’ lemon bars

Here I give details concerning the known history of tantalizing lemons-dating back to before Christ-as well as a time-tested receipt for lemon bars.

In the 1950s, my mother often made these great bars, using a then popular recipe probably derived from a magazine, to which I have added my touches to make them simpler, tastier, better!

There are many variations of fruit that grow on trees in the genus Citrus, and these are prone to form hybrids with each other, making it hard for scientists to work out family relationships.  Today it is believed that the common domesticated citrus fruits all derive from just three parents: the citron Citrus medica, the mandarin orange Citrus reticulate, and the pummelo Citrus maxima.  1

Lemons, so valued for their acidity-often 5% of the juice-are widely used in cooking and are highly revered in the making of beverages, pectin, medicines, and beauty products.  This fruit may have originated as a two-step hybrid, in which both steps were citron-crossed with lime.  It is proposed that the first step of this hybrid arose in the area of northwest India and Pakistan, while the second took place in the Middle East, where the citron, crossed with lime, was crossed additionally with pummelo.  2

In Food in History, Reay Tannahill postulates that people may have been eating lemons and limes as early as 2300 BC, when the cities of Harappa and Mohenjo-Dato, of the great Indus civilizations, were at their peak.  3

Around 100 AD lemons arrived in the Mediterranean via Arab traders; by 400 they were planted in orchards in Moorish Spain.  Presently they are mainly cultivated in subtropical regions, with many varieties of true lemon, as well as a couple of further hybrids, such as the Ponderosa and Meyer lemons; the Ponderosa is large and coarse, probably a lemon-citron cross.  The Meyer, probably a cross between the lemon and either orange or mandarin, however, is thin-skinned, with less acid, and a distinctive flavor due in part to a thyme note (from thymol); this later came to California in the early 20th century.  4

“Curing” promotes longer shelf life of lemons.  Being picked green, they are held in controlled conditions for several weeks, allowing their green skins to yellow, thin, and develop a waxy surface; curing also promotes enlargement of the juice vesicles.  5

Epicures appreciate the preserved lemons of northern Africa as a condiment; they are made by cutting and salting lemons and letting them ferment for several weeks.  (Up to a month may be required, as suggested in the great recipe at https://nourishedkitchen.com/morrocan-preserved-lemons/.)  This process allows for the growth of bacteria and yeasts, which softens the rind and changes the aroma from bright and sharp to rich and rounded.  6

Often attempts are made to shorten the steps with many in-depth cooking procedures today.  Such has occurred with these preserved lemons-for example they are frozen and thawed to speed salt penetration, then salted for a few hours or days.  This will bring some of the needed chemical changes as the oil glands are disrupted and their contents are mixed with other substances, but without fermentation, full flavor development will not occur.  7

In On Food and Cooking, Harold McGee writes that lemon comes via Arabic from a Persian word, reflecting the route these Asian fruits took as they made their way to the West.  8

Enjoy the explosion of great flavor in this proven lemon bar recipe!

References:

  1. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 373.
  2. Ibid., p. 377.
  3. Reay Tannahill, Food in History (New York: Three River Press, 1973, 1988), pp. 38, 39.
  4. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 377.
  5. Ibid.
  6. Ibid. and https://nourishedkitchen.com/morrocan-preserved-lemons/
  7. Ibid.
  8. Ibid.

finished product

1950s’ Lemon Bars  Yields: 16 small bars.  Total prep time: 55 min/  active prep time: 20 min/  inactive prep time: 10 min/ baking time: 25 min.  (There was a note on Mom’s recipe to add more lemon to this original 20th century recipe; thus, I increased both the lemon juice and flour to 3 tbsp each.)

1 c plus 3 tbsp unbleached white flour  (Bob’s Red Mill organic is high quality.)

1/2 c butter, softened

1/4 c powdered sugar  (Organic is best; available at Trader Joe’s.)

2 lg eggs

1 c sugar  (Coconut sugar is ideal, in place of the white; may also use turbinado, raw cane sugar.)

Zest of 2 small lemons  (Organic is very important, in order to avoid the taste of pesticides; available inexpensively at Trader’s.)

3 tbsp lemon juice, fresh squeezed

1/2 tsp of salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1/2 tsp baking powder

  1. golden crust

    Preheat oven to 350 degrees.

  2. Spray lemons with a safe, effective, inexpensive produce spray (combine 97% white distilled vinegar with 3% hydrogen peroxide).  Let sit for 3 minutes and rinse well.
  3. With a fork in a medium bowl, blend 1 c flour, butter, and 1/4 c powdered sugar, until mealy like a pie crust.  Pat mixture firmly into an ungreased 8” x 8” pan and bake for 15 minutes, or until golden brown (see above photo).  Cool on wire rack for 10 minutes.

  4. frothy filling mixture

    Meanwhile zest lemons, then juice them.

  5. Slightly beat the eggs in a bowl with an electric mixer; blend in your choice of 1 c white, coconut, or turbindo sugar.  (For info on coconut and cane sugars, see Zucchini Bread-2017/07/24-and Pear Pie-2016/10/31-respectively.)
  6. Mix in remaining 3 tbsp flour, salt, and baking powder; add lemon zest and juice, beating until frothy (see photo above).  Set aside.

  7. bars at end of baking

    Spread lemon mixture evenly on top of slightly cooled crust.  Return to oven and bake for 25 minutes more, or until golden brown.  Note: this will firm up more with cooling.  See photo.

  8. Dust with powdered sugar and cut into 16 pieces, while bars are warm.  Refrigerate leftovers.

Nutty/Lemon/Coconut Bars

20th Century Foods, Childhood Recipes, Coconut Recipes, Cookies/Bars, Desserts 1 Comment

nutty/lemon/coconut bars

This recipe for nutty/lemon/coconut bars is from the mid-1960’s, given to me by my beautiful aunt Sheila.  She made them for her family, while living in East Glacier Park, Montana.

My Personal Background Surrounding these Bars

A decade later, after moving 90 miles away to Kalispell, this same aunt watched over me like a hen over her chick, as I was then recovering from bulimia and anorexia (for more on my history of healing, see 1970’s Atomic Muffins, Quinoa Dishes, 1950’s Sweet and Sour Meatloaf, and Williamsburg Orange Cake).

Having overcome much in her own life, she was willing to share her victories.  She approached her covering of me, as a humble friend, coming along side me gently. We spent numerous hours in each others company, usually over food, while we frequently perused the daily reading from her treasured God Calling, an inspired devotional written by two women in England.  How I recall our immense excitement over the accuracy, with which these prophetic, living words touched our souls!

Sheila loved good edibles.  From the seventies on, after her move to the city, her delight, however, was to indulge in fine cuisine at restaurants; she had given up spending the necessary preparatory time in the kitchen.  Her constant discovery of new establishments blessed us here in Portland, Oregon, where we both resided before she passed away in the 90’s.

From Shopping to Consumption: the Process of Nourishment

Unlike my aunt, for me the height of indulgence in food is found in the strength imparted by the whole hands-on process, from the beginning to the end stages, of preparing and receiving nourishing substance.  This starts initially with the act of shopping, it intensifies as I press in over a stove, and it culminates in a grand finale as I partake of pleasures at the table.  For me, each level is essential in the mastery of the art of fine cuisine; likewise all require diligence in their practice,

For instance, shopping can bring joyful breakthrough.  The hunting for specials at Fred Meyer recently benefited me greatly: the produce worker John and I were chatting, while he was doing his work and I was examining artichokes; he suddenly broke out excitedly, “I can teach you how to test this vegetable for freshness.”  He proceeded to show me how to squeeze its middle, instructing that if it flattens out it is past its prime.  Eagerly he promised that when watermelon season arrives, his expertise will be at its prime, for he never misses with this fruit-I can’t wait to share this tidbit with you also.

From the grocery store, I go to my kitchen, equipped with the best.  There I purpose to set my day’s thoughts aside, as I settle into cooking, striving for the critical peace, so mistakes don’t happen.

Julia Child’s Help with Forthcoming Chefs

Julia Child comes to mind, with her passion for every aspect of fine food, especially her fervency in sharing her knowledge with the world; this can be seen clearly in her approach to helping young, aspiring chefs.  As with so many others, I was taken under her wings, with five encouraging letters in the 80’s and 90’s.  Her covering was a gift from God, who longs to envelop us with such protective shelter, as he did for me with my aunt in earlier years.  Indeed, I have become who I am today, by humbly receiving such guidance from authorities.

Sheila’s nutty coconut bars satisfy the child within, with their lemon savor; it’s my joy to share these with you.  See NuttyCoconut Pie for history of coconut and coconut oil.

Bon appetit!

finished product

Nutty/Lemon/Coconut Bars  Yields: about 30 bars.  Total prep time: 1 hr.

1 c plus 2 tbsp flour  (Bob’s Red Mill organic unbleached white flour is ideal.)

1/2 c butter, softened

1 1/2 c brown sugar  (Organic is preferable, available at Costco, also at Trader Joe’s in an 1 1/2 lb bag.)

1/2 tsp baking powder

2 large eggs, beaten

1 tsp vanilla

1 tsp salt

1 c unsweetened coconut shredded flakes (This is available in Bob’s Red Mill packages at most grocery stores, where it is also frequently sold in bulk.)

1 c pecans

1 1/2 c powdered sugar  (Organic can be found at Costco and Trader’s.)

1/3 c fresh lemon juice  (3 small/med lemons will be needed.)

  1. baked crust

    Preheat oven to 375 degrees.

  2. Cream butter and 1/2 c brown sugar in a bowl; add 1 c flour, over which baking powder is sprinkled evenly; work together with a fork, until it becomes mealy, like pie crust.  Pat this down firmly in the bottom of an ungreased 9” x 12” pan (this size pan is out-dated; you may substitute the equivalent in square inches, or around 108″.  2-8” x 8” pans will work; 2-9″ x 9″ pans, however, will be too large).  Bake for 12 minutes; then, remove from oven; see photo above.
  3. Meanwhile beat eggs well; mix in vanilla and salt; blend in 1 c brown sugar, 2 tbsp flour, coconut, and pecans.  Spread this mixture over baked-crust (see photo below).  Return to oven and bake for 25 minutes more, or until golden brown (see photo at top of recipe).  Prepare frosting next.

  4. spreading coconut mixture over crust

    First, place 1 1/2 c powdered sugar in a medium bowl; then, measure and pour lemon juice over sugar; beat with a spatula until lumps are gone; set aside.

  5. When bars are through baking, immediately pour lemon frosting over top; cool before cutting.  How I love these!

Mor Monsen’s Kaker-Norwegian Christmas Cookies

Christmas Cookies, Cookies/Bars, Desserts, Historical Recipes, History of Currants, New Nordic Cuisine Leave a comment

plate of mor monsen’s kaker (my mother’s cake)

 

I took the winter off from college in 1973, to work at Big Mountain Ski Resort in Whitefish, Montana.  In my small studio apartment’s kitchen there, I first made these incredible bars, which are known for gracing Norwegian Christmases.

The Culinary Excellence of Scandinavia

Scandinavian baking is in a class all its own.  These people are known to be masters of pastry as well as open-face sandwiches-often incorporating cardamom, rye, and saffron in their creations.   Presently, their culinary genius has reached new heights: numerous times in this past decade, Noma of Copenhagen has been the title winner of The World’s Best Restaurant; it promotes the popular New Nordic cuisine, which is a style of food that has gone beyond the boundaries of Scandinavia.

New Nordic Cuisine

New Nordic is best known by the terms local and healthy.  In Norway, with a growing season that might last from June until August, it creatively uses the ocean, wild game, root vegetables, and cold-climate berries, such as the native cloudberry, which is highly valued in this country, as it can only be foraged, not cultivated commercially.

My simple, rich recipe exemplifies the culinary excellence of Norway; these lavish bars only call for currants and almonds, amidst the flour, eggs, sugar, and typical pound of butter.

The Origin of Currants

Currants have an interesting history.  Today, these small dried seedless grapes, known as Zante currants, essentially come from the grape cultivar Black Corinth (Vitis vinifera), which is from the genus Ribes.  Related varieties, such as the White and Red Corinth (and other cultivars from the Black Corinth), are used rarely.

There are a total of about 150 categories in Ribes, including the above, as well as golden currants, gooseberries, and ornamental currants.  These various kinds are native to the northern latitudes of Europe, Asia, and North America, and within each individual species there are many cultivars-horticulturally derived plants as distinguished from natural varieties-which have been developed over time.

Currants, which are most commonly dried, are generally referred to as Champagne grapes, when sold fresh, by U.S. specialty grocers.

Historical Background of Currants

The study of the origin of the word currant helps identify the history of our tiny fruit.  Written records of it initially date back to Pliny the Elder in 75 A.D.  A millennium later, we see the Middle English term raysons of couraunte, also known as raisins of Corinth (a region in ancient Greece which produced and exported these Ribes).

The word couraunte stands for (raisins of) Corinth, taken from the name Courauntz, which is of the Norman French dialect-a variety of speech used in Normandy and England in the Middle Ages-for this Greek region; this in turn comes from the medieval Old French Corinthe; thus, the dialectal name reysons de corauntz was first used for these grapes, when they were brought to the English market in the 14th century, from which the word currants eventually evolved.

In the 1600’s trade patterns shifted from Corinth to the Ionian Islands, particularly Zakynthos (Zante); thus, this small grape became known as Zante currant.

Currants in America

In 1854, the Zante currant the Black Corinth cultivar came via a trade ship to the United States, which eventually resulted in its commercial production in California; the related varieties the White and Red Corinth were established there in 1861.  (Presently, this state is one of the four major world producers of currants, with Greece covering about 80% of this total generation.)

Actually, trade ships were bringing varieties of Ribes to our soil as early as the 16th and 17th century; natural Corinth raisins, however, were indigenous here as well; the Native Americans had been harvesting them from the wild, long before any Europeans arrived, using them for medicines and dyes.

These Zante currants,  which were initially reported at the time of Christ, are presently hard to find.  In earlier days, I could find boxes of dried currants in many local supermarkets, but recently I can only find them in bulk at such upscale grocers as the national chain New Seasons, which also carries the seasonal, fresh Champagne grapes.

Try adding this dried delight to your next Waldorf salad, a batch of scones (see Scottish Oat Scones), or these superb Norwegian Christmas cookies.  Expect wonders!

References:

https://ag.umass.edu/sites/ag.umass.edu/files/fact-sheets/pdf/currants.pdf

https://en.wikipedia.org/wiki/Zante_currant

https://1historyofgreekfood.wordpress.com/2007/10/02/raisins-currants-sultanas/

https://www.huffingtonpost.com/entry/best-scandinavian-cookbooks_us_5756c7e2e4b07823f951302c

http://www.cookingbythebook.com/cookbook-reviews/cookbook-review-scandinavian-baking-by-trine-hahnemann/

cutting bars in triangles

Mor Monsen’s Kaker-Norwegian Christmas Cookies  Yields: 4 dozen bars.  Total prep time: 60 min/  active prep time: 30 min/  baking time: 30 min.   Note: these freeze extra well, to have on hand throughout the holidays.

1 lb plus 2 tbsp unsalted butter, softened

2 c sugar  (Organic is best; available at Costco and Trader Joe’s.)

4 lg eggs

1 tsp vanilla

2 c flour  (Bob’s Red Mill organic unbleached white flour is ideal; may also grind 1-1/3 c organic soft winter white wheat berries to make 2 c fresh-ground flour.)

distributing currants on dough

1 tsp salt  (Real Salt is important for optimum health; available in nutrition center at local supermarket.)

3/4 c almonds, chopped small (May purchase almond slivers for easy chopping.)

1 c dried currants

A large 11” x 16” cake pan*, or a 12” x 16” jelly roll pan  (May use a 9” x 11” pan, in addition to a 9” x 9” square pan.)

  1. Preheat oven to 375 degrees.
  2. Grease pan-see optional sizes listed above-with 2 tbsp butter; set aside.
  3. Cream pound of butter with sugar, until light and fluffy, using an electric mixer.  Add eggs one at a time, beating well with each addition; mix in vanilla.

  4. distributing almonds on top of currants

    Blend flour and salt easily, by shaking vigorously in a sealed gallon-size storage bag; then, add this to butter mixture, beating only until all is incorporated, to keep cookies from toughening; set aside.

  5. Chop almonds fine with a sharp knife, or use a food processor, by repeatedly pressing down on the pulse button, cutting any big chunks in half with a sharp knife.  Set aside.
  6. Spread batter evenly on greased pan; sprinkle surface FIRST with currants; see photo in list of ingredients; then, distribute almond pieces over the top of these; see photo above.  Press nuts and currants down into batter slightly with fingers, so they are embedded; see photo below.  (This keeps them from falling off the baked bars in crumbles.)
  7. Bake for 20-35 minutes, or until golden brown, time varies with pan-size.
  8. While bars are still hot-using an 11” x 16” pan-cut 4 rows across the width and 6 rows across the length; then, cut these squares in half; see photo of cutting technique at top of recipe.  (Amount of rows may vary with differing pan

    pressing almonds and currants into dough, to embed them before baking

    sizes.)

  9. These freeze really well, to have on hand throughout the holidays.  They are a treat!

1880’s Ozark Honey-Oatmeal Cookies

19th Century American Foods, Coconut Sugar Recipes, Cookies/Bars, Desserts, Healthy Recipes, Historical Recipes, History of 19th Century American Cook Books, History of American Cuisine, History of General Mills, History of Miss Parloa, History of Shortening Leave a comment

Ozark honey-oatmeal cookies

Here we will look at the detailed history of shortening and the background of early cook books in America, including Miss Parloa’s New Cook Book, 1880; this cook book gives us these delicious Ozark honey-oatmeal cookies.

Early American Cook Books

My library holds many old cook books, some copyrighted in the 1800’s; I also have a number of facsimiles, exact reproductions of the originals.  These latter aren’t considered costly with collectors, but are highly valuable to me, with their precise historical evidence required for my work.

A number of these republications help me with my need for early U.S.A. food history.  For instance one illuminates the 18th century: American Cookery, by Amelia Simmons; this was the first truly U.S. cook book, with such strictly American dishes as Indian pudding, Indian slapjack (pancakes), and johnnycake (flat corn cakes).  1

All early cook books, that were published on our soil, prior to this 1796 publication, were actually reprints of English cook books, none of which contained American ingredients such as: cranberries, clams, cornmeal, shad (fish of the genus Alosa), terrapin (turtles), etc.  2

Interestingly, recipe books were not in demand in our young country, where rivaling colonial plantations jealously guarded their family’s treasured receipts, and rich city dwellers adhered to their individual Old World cooking traditions.  (See Ropa Vieja, for more on the development of American cuisine.)  3

Washburn-Crosby Co. Publishes Miss Parloa’s New Cook Book

In a recent cooking class, I taught Ozark Honey-Oatmeal Cookies from one of my facsimiles: the Silver Dollar City Edition of Miss Parloa’s New Cook Book, which Washburn-Crosby Co. published in Boston originally, in 1880.  Its facsimile was issued at an unknown date during the 20th century, by General Mills, the successor to Washburn-Crosby Co.  Access the fascinating history of Maria Parloa and her cook books, these two flour mills, and this period cuisine at my following entries: 1800’s Escalloped Salmon, 1880’s Minced Cabbage, and 1880’s Philadelphia Clam Chowder.  4

The History of Shortening

These cookies call for shortening; its definition is fat used in cooking, made from animal, vegetable, or compound manufactured substances.  Examples of the latter are margarine, discovered in France in 1869, and Crisco, which is a hydrogenated vegetable oil, created in America in 1911; Crisco usually comes to mind when shortening is mentioned today.  5

The term shortening, however, first surfaced in the early half of 18th century; it is considered to be American.  As far as cook books are concerned, it appeared in several of Amelia Simmons’ recipes in American Cookery, 1796, such as johnnycake and “another plain cake”, though she doesn’t define the word shortening, which for her purposes probably meant butter or lard.  6

In the April 6, 1892 edition, the New York Times promoted Cottolene, as a “New Shortening…a vegetable product far superior to anything else for shortening and frying purposes”.  This, the first hydrogenated vegetable oil, was primarily used as a cooking medium, in some households.  7

In June of 1911, Procter and Gamble began selling hydrogenated cottonseed oil, as Crisco (short for “crystallized cottonseed oil”); they discovered this shortening in their quest to generate a raw material for soap, through a technique that had its origins in 1897 France.  8

Because of an intense promotional campaign, it became the first popular national shortening product of its kind (this ingredient is extremely prevalent in 20th century recipes).  To this day, Crisco remains the best known brand for this item in the U.S.; there are other well-known brands in a number of other countries.  9

Healthy Ingredients in Ozark Honey-Oatmeal Cookies

These Ozark Honey-Oatmeal Cookies allow for a healthy means to satisfy our sweet tooth, for they are made with such powerful foods as: organic oats, semi-sweet chocolate chips, organic raisins, unsweetened coconut flakes, pumpkin seeds, nuts, raw honey, etc.  In place of required refined sugar, I use the healthy alternative coconut sugar.

The recipe, from this 1880’s cook book, calls for shortening, which probably referred to either butter or lard initially, though those baking from its facsimile, in the 20th century, would have used then popular Crisco.  I leave this choice up to you.

This recipe is easy to make and is extremely good!  Enjoy.

References:

  1. Facsimile of Amelia Simmons, American Cookery, 1796 (Grand Rapids, MI: William B. Eerdmans Publishing Co., 1965), pp. 57, 58.
  2. Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), pp. 183-186.
  3. Ibid.
  4. Silver Dollar City Edition of Maria Parloa, Miss Parloa’s New Cook Book (Minneapolis: Washburn-Crosby Co., 1880); this facsimile was reproduced by General Mills at an unknown date  in the 20th century.
  5. http://www.foodtimeline.org/shortening.html and https://en.wikipedia.org/wiki/Shortening
  6. Ibid.
  7. Ibid.
  8. Ibid.
  9. Ibid.

mixing oatmeal into dough in stages

1880’s Ozark Honey-Oatmeal Cookies  Adapted from a recipe in General Mills’ 20th century Special Silver Dollar City Edition of Miss Parloa’s New Cook Book, originally published in 1880.  Yields: 4 1/2 dozen.  Total prep time: 1 hr.

1 3/4 cup flour  (May grind 1 1/3 cups organic hard red spring wheat berries, a berry with a high protein content; this makes 2 cups of flour.  (BE SURE to remove 1/4 cup of flour, after it is ground, for the required 1 3/4 cup.)

1/2 c butter, or shortening

1 1/4 c sugar  (Coconut sugar has the most health benefits; see The Best Zucchini Bread for details.)

2 lg eggs

1/3 c honey

1 tsp baking soda

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco for $4.95/5 lbs.)

2 c oats  (Organic is only slightly more expensive; so much healthier.)

1/3 c unsweetened coconut flakes  (Available inexpensively in bulk at our local Winco.)

1/3 c pumpkin seeds

1/3 c nuts, chopped

1/3 c raisins  (Organic is important; available reasonably at Trader Joe’s.)

1/2 c chocolate chips  (High quality, semi-sweet chocolate chips are available at Trader’s.)

Parchment paper, wax paper, and 2 cookie sheets

  1. Preheat oven to 375 degrees.
  2. If grinding your own flour, begin to do so now.
  3. In a large bowl, cream butter and sugar with a fork; beat in eggs, one at a time; blend in honey.

  4. shaping dough in rough rounds

    Stir salt and baking soda into flour, in another large bowl.  (Instead, may place these ingredients in a sealed gallon-size storage bag and shake vigorously.)

  5. Mix this flour mixture into the shortening/sugar/eggs; do not over beat the dough, as this makes cookies tough.
  6. Stir coconut, pumpkin seeds, nuts, chocolate chips, and raisins into this mixture, distributing evenly.
  7. Mix half the oats into this dough gently; then, add other half (see photo at top of recipe); stir with a large rubber spatula or spoon, just until blended.
  8. Using a teaspoon, drop dough 2 inches apart on parchment-paper-covered cookie sheet, shaping rounds roughly with fingers, as you go (see above photo).
  9. Place pan in preheated oven for about 9-10 minutes, or until golden brown.
  10. Meanwhile, start shaping dough-rounds on a second parchment-lined pan.
  11. When first pan is done, immediately start baking this second pan.

  12. cookies baked to perfection

    Cool baked cookies on cookie sheet for 2 minutes (see photo).   Remove and place them on a large piece of wax paper.

  13. Using a new piece of parchment paper, prepare the third pan of cookies, to be ready for the oven as soon as second batch is done (pans should be cool before spooning dough on them-may place them in the refrigerator).  Repeat until all the dough is used.
  14. These freeze well, to have on hand for healthy snacks.