PPP Recipes: Sugar Cookies

Sugar Cookies

The sweetest season of the year is upon us. The holidays and winter months are the perfect time to reconnect with your baking skills. This Sugar Cookie recipe is a great start from Simple New England Cookery by Edna Beilenson.

Sugar Cookies
Makes about 80 small cookies

1/2 cup soft butter
1/2 cup sugar
1 egg
1 tablespoon milk or cream
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 1/2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

1. Combine ingredients in above order. Chill dough.
2. Roll out very thin, about 1/16 of an inch.
3. Cut into fancy shapes with cookie cutters–sprinkle with colored sugar and bake at 400° on greased cookie sheets until very lightly browned–about 5-6 minutes.
4. Watch carefully to keep from over-browning.

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PPP Recipe: Caffe Latte

Caffe Latte

Caffe latte is espresso with steamed–not frothed–milk. True latte contains two-thirds milk to one-third espresso. Use a steaming pitcher large enough to allow the milk to expand.

Espresso is Italian for "fast"–which is an ideal description for this strong, Italian-inspired coffee. While drip methods use the force of gravity–water drips through the ground coffee from above–espresso uses pressure to quickly infuse the water with the coffee.

Technically, espresso refers to the drink's method of preparation. But the term is also applied to the degree to which beans used for espresso have been roasted–that is to say, very dark and almost burned. These are then ground very fine, to a powdery consistency. This Caffe Latte Recipe is from The Little Black Book of Coffee by Karen Berman

Caffe Latte
Makes 1 serving

2 tablespoons finely ground espresso
1/4 cup water
1 cup milk
Sweetener to taste, optional


1. Gently pack espresso into the machine's brew basket. Add water to the water chamber and follow the manufacturer's instructions.
2. Pour espresso into a mug. Pour milk into a stainless steel pitcher, filling it no more than halfway.
3. Insert the steaming nozzle into the bottom of the pitcher and steam milk.
4. Pour steamed milk into espresso. If you wish, stir in sweetener.

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PPP Recipe: Boston Brown Bread

Boston Brown Bread

This Boston Brown Bread Recipe is a great accompaniment for broths, stews, or on its own…from Simple American Cooking by Evelyn Beilenson.

Boston Brown Bread

1 cup flour
1 cup corn meal
1 cup coarse wheat flour
3/4 tablespoon baking soda
1 teaspoon salt
3/4 cup molasses
2 cups sour milk, or 1 3/4 cups sweet milk
1 cup seedless raisins
Butter for greasing mold

1. Mix and sift dry ingredients, add molasses, milk, and raisins. Stir until well mixed, and fill well-greased mold not more than two-thirds full.
2. Cover mold tightly and place mold on trivet in kettle containing boiling water, allowing water to come halfway up around mold.
3. Cover kettle and steam 3 1/2 hours, keeping water at boiling point. Add more boiling water as needed.

Note: Boston Brown Bread may be steamed in double boiler.
1. Grease top part and half fill with batter.
2. Set over lower part which contains enough boiling water to cover 1/2 inch of base of upper part.
3. Cover tightly and steam 3 hours over low heat, keeping water at boiling point.

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PPP Recipe: Boston Baked Beans

Boston Baked Beans

Temps are dipping and comfort food season is here. Enjoy this Boston Baked Beans Recipe from Simple American Cooking by Evelyn Beilenson.

Boston Baked Beans
Makes 6 servings

1 pound pea, marrow or navy beans
1 medium onion
1/2 pound salt pork
4 tablespoons brown sugar
1/2 teaspoon salt
Dash pepper
1 tablespoon ketchup
1 teaspoon dry mustard
1/2 cup molasses
Boiling water

1. Wash beans, cover with cold water and let soak overnight. Drain and set beans aside.
2. Quarter onion and place in bottom of bean crock.
3. Cut salt pork into chunks and place 3 or 4 pieces on top of onion.
4. Pour beans into crock, place remainder of salt pork on top, sprinkle with sugar, salt, pepper, ketchup, and mustard, and add molasses.
5. Add enough boiling water to cover beans. Cover and bake in a 325°f oven 5 to 6 hours or until beans are tender and brown.
6. Keep beans covered with liquid except during last hour of baking, when water is allowed to bake away.
7. About 30 minutes before beans are done, remove cover. Serve with brown bread.

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