Peanut Butter Blossoms

Peanut butter and chocolate are a match made in taste bud heaven.  The crisp-chewy texture of the peanut butter cookie topped by a creamy Hershey’s kiss results in the perfect cookie.

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There is a love-hate relationship in our house with Peanut Butter Blossoms.  BD and the locusts love them.   I … do not.  Oddly, these are one of those cookies that I always make for Christmas.  They are a nice addition to the cookie tray and most people who try them seem to love them.  Mazel tov and to each his own! I say.

Now that the possibility of the wrath of Bunny being visited upon my head is (almost) non-existent, I gleefully will admit to more than once  in my youth taking Peanut Blossoms from the cookie tray, popping the Hershey Kisses off to eat, and tossing the cookies.   I really should be ashamed of myself for that.   And yet …

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Absolutely Marvelous Caramel Matzoh Crunch

Caramel-crisped matzoh topped with dark silky chocolate and slivers and crunchy almond.  Is it a cookie?  Is it candy?  Does it really matter … it’s delicious.

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And it is … absolutely marvelous.

Every year when I bake the matzoh crunch, I’m reminded of a fictional account of a near-death experience in a blinding snowstorm with four of five siblings and one Mario-Andretti-Wanna-Be sister-in-law behind the wheel of a rented minivan.  As the story goes, there was a tradition, some years back, when available siblings and MAWB would make a weekend road trip between Thanksgiving and Christmas to a place within driving distance of their homes to sample and pick up beers and other provisions for Christmas.  One of these trips was to Montreal. Read More


Christmas Sugar Cookies

A buttery sugar cookie in its purest form.  Rolled thick for a nice softness or thin for a crisp bite, this cookie only gets more magical with a simple buttercream.  Sprinkles optional; enjoyment is not.

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O holy night! The stars are brightly shining,
It is the night of the dear Saviour’s birth.

Mahalia Jackson or Nat King Cole singing that carol are pure Christmas spirit and everything wonderful I feel about the season. Growing up, December 1st always meant the arrival of  Mom’s stack of Christmas albums; the Advent wreath, a stiff wire form covered in fresh greens, red berries, and ribbons, topped with four candles – three purple and one pink; and the Advent calendar tacked to the kitchen door to the basement.  The season had arrived and cookies were not far behind!

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Uncle Frank’s Italian Sausage

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Uncle Frank and his pilfered sausage making machine. It’s a whiz but he’s not sure where it came from or when it got there. It’s a mystery. If it’s yours, give him a call.

Italian sausages with the snap of real hog casings filled with juicy pork and the perfect balance of cheese, wine and herbs.  Fire up the grill!

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Another fabulous family cook pops out of the woodwork of our wacky family tree!  Uncle Frank is the husband of my mother’s younger sister, Dot.  He is a retired DC fireman, father of 10, currently a custom home builder, and (most important for our purposes here) a very good cook.  Lucky us!  Breakfasts at the Principe house would put an IHOP buffet – should an IHOP buffet serve Rapa brand scrapple – to shame… and that’s just on your standard Wednesday.  Breakfast not your thing?  Pfft! If you need a soup, Uncle Frank’s your man.  Other than one unfortunate incident where he went all not-in-a-good-way-free-form on a pot of pasta fazool (yes, I do have the memory of an elephant … a bizarre elephant but an elephant nonetheless), that man can toss things into a pot and come up with the most delicious combinations.

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Jack Daniel’s Cake With Buttered Whiskey Glaze

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I must start with the caveat that this is not actually my recipe but BD’s.  And, truth be told, it’s not even his.  Many years ago, when shoulder pads and perms were in vogue if unfortunate and our meeting was but a fleeting dream he could only hope to attain (my blog, my version), he found himself in a liquor store that had a Jack Daniel’s promotional recipe for this cake on a tear-off pad.  He availed himself.

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Old Nonnie’s Minestrone

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I’ve finally bitten the bullet and asked my mother to cook with me for the blog. It’s not that she’s not a good cook. To the contrary, she’s an excellent cook. It’s just that it’s my mother and I wasn’t sure I wanted to boss her around in my kitchen and tell her how to cook and where to stand and how to measure … I jest to amuse myself. Those reasons were exactly what got me moving.

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Lentils and Rice: Zhudra

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Sixty picture later, I’ve just given up.  It’s simply not a pretty dish. You’ll need to take my word that it’s delicious. Earthy lentils, bitter (in a good way) onions, and lots of black pepper combine to make one of my all-time favorite bean dishes.  It’s hearty and filling.  It’s even vegan if that’s your thing.  It’s a comfort dish that transports me to Aunt Myra’s kitchen and some warm happy memories.  She is a terrific cook and introduced my childhood to mint in green salads (that one took me a while to get used to), Syrian meatloaf, and this wonderful lentil dish.  Later in life she introduced me to jug wine but that’s a story for another time.

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