APPLE CIDER COOKIES

Posted on by
Reply

I always knew my husband was cool, but I didn’t realize just how cool until he showed me his Close Encounters lunchbox, which he found when clearing some stuff out of his parents’ house:

It was in mint condition — even the thermos was intact:

I’m sure this lunchbox earned him a seat at the cool kids’ table in junior high school.  (I didn’t have a cool lunchbox like that, but if I did, it probably would have been a Soylent Green or Stepford Wives one.)

The lunchbox provided the inspiration for these Apple Cider Cookies, from Imperial Sugar, which were a big hit around here.  Although not otherworldly, these soft, chewy cookies are a wonderful autumn treat to tuck in a lunchbox.

5 from 1 reviews
Print
APPLE CIDER COOKIES
Author: 
 
Ingredients
  • 2-1/3 cups flour
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • 2 teaspoons apple pie spice
  • ½ teaspoon salt
  • 3 tablespoons instant apple cider mix, divided use
  • 2 sticks butter, softened
  • 1 cup sugar
  • ¼ cup apple cider
  • ¼ cup molasses (I prefer to use Steen's cane syrup)
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup sugar
  • 3 tablespoons turbinado sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flour, cornstarch, baking soda, apple pie spice, salt, and one tablespoon of the instant apple cider mix.
  3. Place butter and 1 cup sugar in a large bowl, and beat with an electric mixer until fluffy. Add cider, molasses, egg, and vanilla, and continue beating until smooth. Add flour mixture, beating until well combined.
  4. In a small bowl, mix together ¼ cup sugar, two tablespoons instant cider mix, and turbinado sugar.
  5. Using a 1 tablespoon scoop, scoop cookie dough and place on baking sheet. Space approximately 2 inches apart to allow for spreading. Sprinkle tops of cookies with sugar mixture. Bake for 10 minutes. Remove from oven and let cool for a few minutes to firm up, then remove to wire rack to cool completely.

Done and dusted

You’ll fall for these cookies

You will not alienate anyone with these delicious cookies

BUTERA’S CHICKEN PASTA SALAD

Posted on by
3

I found this gorgeous bowl of seashells at an estate sale:

Although I probably would have bought the bowl by itself, the beautifully arranged shells were a wonderful bonus.  I was fascinated by them.

The bowl of shells was the inspiration for this recipe for Butera’s Chicken Pasta Salad, with its cute little pasta shells.   Butera’s Fine Foods & Delicatessen was a popular establishment in Houston back in the 1980s-90s (memory fails me).  It was always a treat to go through the line and pick from the offerings, and we especially loved Butera’s salads.  I don’t remember when it closed, only that we were sad when it did.

Apart from the memory of Butera’s, its recipe for chicken pasta salad lives on.  Apparently, shell pasta is not as popular as I remembered it to be, and I had to hunt for it at several stores.  The recipe here is modified.  The original recipe called for what I consider today to be an unconscionable amount of mayo and oil, so I halved it.  I also added chives (gotta have something green) and a dash of hot sauce.  The secret ingredient in this quirky pasta salad is nutmeg, and it definitely adds “something.”

We’ve still got quite a bit of hot weather to go here in Houston before we’re cozying up in front of the fireplace with pumpkin spice lattes, and this chicken pasta salad will keep salad fatigue from setting in.

5 from 1 reviews
Print
BUTERA'S CHICKEN PASTA SALAD
Author: 
 
Ingredients
  • 1 lb. shell pasta
  • 1-1/4 cups mayonnaise
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground nutmeg
  • 1 cup pitted black olives, quartered
  • ½ lb. cooked chicken breast, diced (rotisserie is excellent)
  • Salt and pepper, to taste
  • 1-2 tablespoons chopped fresh chives (optional)
  • Dash of hot sauce (optional)
Instructions
  1. Bring a large pot of water to a boil over high heat. Add pasta and cook until al dente. Rinse under cool water and drain well. In a small bowl, mix together mayonnaise, olive oil, vinegar, and nutmeg. Place pasta, olives, and chicken in a large bowl, and stir together. Add dressing and mix well. Season to taste with salt and pepper. Stir in chives and hot sauce, if using. Refrigerate until ready to serve.
  2. Note: This salad is best made a day in advance.