I like trying new recipes. I have friends with the same world view.
One of my friends tried these Lemon White Chocolate Cookies, and made a huge “mistake”.
She was making these cookies for the first time and read the ingredient list wrong. Instead of 1 Tablespoon of lemon juice, she put in 1 Tablespoon of lemon extract. Yep, you read right, lemon extract. The cookies turned out with a very strong lemon flavor with the white chocolate smoothing it out. For those of us who like lemon it was actually really good. The next time she made them, she decided to follow the recipe because if they turned out good with the extract they should be good with the right ingredients, right? Wrong! They were okay, I guess. Kind of bland with no real depth to them. Nothing special.
So she went back to the book, scratched out juice and wrote in extract. Now I have a great lemon cookie recipe because she didn’t read the recipe right. I don’t put in the nuts because some people are weird and don’t like nuts in cookies but if you want to try it the recipe recommends walnuts or cashews. I hope you enjoy these Lemon White Chocolate Cookies as much as I do!
This recipe was adapted from the book Nestle Collection. It’s an awesome book, and fairly inexpensive on amazon (I think it’s out of print).
Why #4? it was my fourth try at making a great beef rub. And I kept going, all the way to #9, until I realized they were progressively getting worse. I don’t mean bad like you wish you never put it in your mouth; it was still tasty, but it was the rub that was tasty. I had somehow gotten away from the beefy flavor of the meat, which is one of the cardinal sins of cooking beef.
Beef Rub #4 was, and is, awesome for beefy flavor, and still add that something special that can only come from a rub.
Go ahead and try it.
Oh, one warning. The following recipe makes a lot. and I mean a LOT. Scale it down if you are not going to make a full packer Smoked Beef Brisket.
I grew up with Grandma’s Peach Cobbler, and it was good. I have had Cobbler in the South, and it was good. I have made Cobbler while camping (Dutch Oven), and it was good. Then I made this Mixed berry Cobbler, and all those others became background noise. And yes, they got vanilla ice cream, too, which always helps cobber. This one, however, was worthy of telling people about.
Why is it so good? Warm berries with cold ice cream, slightly melting, and all mixing together. Add a crunchy, crispy, bready biscuit into the mix, and it is like a pie mixed with, um, something creamy and delicious. Like Ice Cream, but that breaks the metaphor as it is actually ice cream. Ok, I’ll think on the metaphor while you make some cobbler. We’ll see who gets finished first.
This is adapted and only slightly altered from the Pioneer Woman’s website. She has some delicious stuff, and gives good directions and lots of photos. You should take a look over there if you haven’t done so before.
I changed the recipe a bit because I am not a fan of the sugar on top of the cobbler, and I don’t think the zest added enough to be worth zesting something. Plus I only have lemons around if i planned ahead, but I always have lemon juice in the fridge. (I know, it isn’t as good as fresh lemons, but in many recipes you cannot taste the difference due to other strong flavors. As always, disagree if you want, it won’t hurt my feelings.) I also usually have a bag of mixed berries in the freezer, and they do really well in this recipe.
In a large skillet, mix the berries, sugar, cornstarch, and lemon juice over medium-low heat, stirring occasionally until the the mixture just starts the simmer. Remove from heat and pour into a 2 quart baking dish.
When done it will look something like this.
Beat egg into milk and set aside.
In a medium bowl, stir together flour, salt, and baking powder. Add Crisco and cold butter, and cut into flour with a pastry cutter, two knives, or by pinching the flour and butter until mixed and all pieces are smaller than a pea.
The texture should look like this, and if gently squeezed it should retain a shape, but come apart again when pushed on.
Side not, if you don’t have a pastry cutter, go order one now. They are fairly cheap, and will make this kind of thing a whole lot easier. You may even find that you make biscuits, dough, and pastries more often if it isn’t tedious to do so. Mine has vertical blades (not sharp) so when the butter is particularly cold they won’t bend.
Add milk and egg mixture, and mix until combined.
Drop inch sized chunks of the dough onto the berry mixture in a semi-random pattern, trying to keep an even thickness across the berries.
Bake in a 400 degree oven for 30 minutes, or until browned on top and no longer doughy in the middle.
In a large skillet, mix the berries, sugar, cornstarch, and lemon juice over medium-low heat, stirring occasionally until the the mixture just starts the simmer. Remove from heat and pour into a 2 quart baking dish.
Beat egg into milk and set aside.
In a medium bowl, stir together flour, salt, and baking powder. Add Crisco and cold butter, and cut into flour with a pastry cutter, two knives, or by pinching the flour and butter until mixed and all pieces are smaller than a pea. Add milk and egg mixture, and mix until combined.
Drop inch sized chunks of the dough onto the berry mixture in a semi-random pattern, trying to keep an even thickness across the berries.
Bake in a 400 degree oven for 30 minutes, or until browned on top and no longer doughy in the middle. Serve while hot in bowls, with vanilla ice cream.
I like trying new recipes. I have friends with the same world view.
