Thursday, February 19, 2009
Well it has been a very long week. My cousin and her sweet little baby are leaving today for Japan. They will be gone for three years and are only going to get to come home once this June. All I can say is that we will be missing them dearly. I took the baby's picture this week and luckily have gotten to spend some quality time hanging out with them the last few weeks. But their leaving has left me very sad, so what is one to do when they are sad? Bake. Spending time in the kitchen measuring, kneading, mixing, all make my mind clear. I don't have to think for a while about whatever is upsetting me, just about the crackers or scones I am preparing. This week I decided to make something for the little ones for play group as well as the moms. So I thought what do the 3-6 year old crowd like? Cheese crackers of course. So I looked around at some recipes and then sort of combined some to get a flavor that would be more kid friendly. I also decided to make them into twists because that just seemed fun. For the moms I revisited the cinnamon-pecan scones from my previous post, because they were one of my favorite things I have ever made and I wanted to try the maple syrup in them. I'm still undecided about which I like best, but I think I have decided that scones are my official favorite baked good item. So here is the recipe for the cheese crackers:
1-1/4 c. all purpose flour
1/2 c. cornmeal
1 tsp salt
1/4 c. butter
1-1/4 c. shredded cheddar cheese
1/2 c. cold water
In a large bowl combine the flour, cornmeal and salt stir to combine. Cut in the butter with a pastry cutter until small crumbs form. Stir in the cheese. Add the water a little at at time until the dough forms a ball. Wrap in plastic wrap and refrigerate for 1 hour. Heat oven to 425. After dough is chilled divide in half and place one half on a lightly floured surface and roll until about 10x10 in size, cut into half inch strips. On a lightly greased pan or silpat liner place each strip, slightly twisting and pressing down the ends to hold in place. Bake for 10-12 minutes or until crispy, will keep in an airtight container, but I found if you want them to be crispy you may want to reheat them in the oven for a few minutes.
Speaking of favorite dessert type items, last night we went to our favorite ice cream place, "The Pie Pantry" to say farewell to my cousin. We spent many a day there over the summer and if you live in Louisville you have to check it out. They have the best ice cream and desserts in town and pretty yummy coffee, as well as totally reasonable prices. They have a really great atmosphere, it's comfortable, the staff is nice, and it's usually not to crowded. They also serve lunch; sandwiches, salads and soups which are really tasty too. They serve Ehrler's ice cream and I usually go for the cherry vanilla although last night I had the chocolate covered cherry sundae, which is seriously unbelievable. Just imagine cherry vanilla ice cream on top of a brownie, covered with chocolate sauce, cherries and whipped cream, trust me it was even better than it sounds. They also offer ice cream to take home and they have a wide assortment of pies, cakes, and other baked goods that can be bought by the slice or whole. They even do decorated cakes and wedding cakes. So it may be winter and we're all freezing our butts off, but head on over to The Pie Pantry and have a slice of something.