Hello fellow foodies! I hope your Tuesday is going good for you! I’ve been pretty busy today. One of the things I did was to sort out cookbooks at my dad’s house. There were a ton of books but two of them really stood out among the others. I thought it would be fun to share photos of the covers with you.
The first one I’m going to present is Ma’s Cookin’. It was copyrighted in 1966 and has a delightful recipe for Possum and Chestnuts. The recipe tells you to start by skinning the possum, removing glands and entrails. Doesn’t that sound fun? You’re also going to scrape it and scald it in boiling water. Let’s just say that I won’t be sharing this recipe on Baking in the Burbs. I’m also pretty sure my mom never cooked from this book for our family.
The second book of interest is this one:
A Thousand Ways to Please a Husband with Bettina’s Best Recipes is the title and it was copyrighted in 1917. I really loved looking at this book and I was fascinated by the variety of recipes. However, the title cracked me up! So archaic! I like cooking for my husband and family but my husband does too. There are are stories about how Bettina was surprised when her new husband brought a guest home for dinner 3 days after they were married and didn’t give her any warning. When I was first married, I was relatively inexperienced at cooking so our guest might have starved at our house. I also worked outside the home so I probably wouldn’t have been home.
My! How the times have changed!
Today’s post is day 9 of my 12 days of Christmas goodies. I’m not going to tell you how to make possum or how I waited by the door for my husband to get home (lol) but I will share my recipe for Cranberry Pecan Sandies. They are a yummy cookie that you can make ahead of time and then slice and bake as needed.
Feel free to drizzle some melted chocolate over them if you want to jazz them up.
Have a wonderful evening!
1 cup salted butter room temperature
1/2 cup sugar
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/3 cup chopped pecans
1/3 cup chopped dried cranberries
1. In the bowl of a stand mixer, cream butter and sugar together on low speed.
2. Add vanilla extract and run mixer on low.
3. Gradually, add flour a bit at a time until incorporated.
4. Stir in pecans and cranberries.
5. Place dough in a large sheet of wax paper and form a “log”. Roll up tight. Twist ends.
6. Refrigerate dough until firm (at least 1 hour). Preheat oven to 325 degrees Fahrenheit.
7. Cut dough into 1/2 inch rounds and place on a cookie sheet lined with parchment paper or a non-stick baking mat.
8. Bake for 18-20 minutes. Let cookies set for 5 minutes. Transfer to a wire cookie rack. Cool completely.