I can’t believe you’re writing about mold and flies and dirt in your kitchen on a cooking blog! No one will want to even try your recipes, let alone eat in your house!
Surely, you exaggerate (a well documented family trait).
Vinegar is supposed to be a great antifungal agent and bleach will kill anything, so please add them to your grocery list and use liberally! Bubbe was the Bleach Queen, so please, if you won’t do it for me, honor her memory by sterilizing your kitchen. You will know you have accomplished this when your fingernails are white and your hands smell like bleach even after your shower.
Speaking of Bubbe..
Bubbe didn’t always have the fanciest kitchen to cook in either, although she would tell you that you can keep even the most horrible kitchen clean. But she grew into a wonderful cook and a gracious hostess serving her food with love and generosity…just as you do.
Actually, you are way ahead of her, and me for that matter, in the cooking department. At your age, she couldn’t even boil water. I have had your cooking… it’s creative, healthy, very tasty and, most often, quite beautiful. I love hearing about what your making and how you do it and I have learned so much from you. Many of your recipes and food suggestions are now part of my repertoire, although your father and I will never learn to love orange blossom rhubarb!
As far as the aggressive approach..I’m glad to hear it! It’s good for your personal growth!
Back to Bubbe…It’s been just about a year since Bubbe has been gone and I have been reincarnating some of her recipes so that the flavors and memories that were so much a part of her life, can remain a part of ours. I started with her infamous Bubbe Cookies. Let me know what you think.
In the meantime, I used a lime in the clementine cake, because I didn’t have enough clementines and was too lazy to go to the store to get more. I haven’t tried the pea mush yet, but it sounds delicious, especially with the yogurt garnish.
Dad and I picked fresh purple hull peas at the farm garden yesterday, so maybe I’ll cook them up and try making your dip.
Fresh peas have got to be as good as frozen!
I look forward to hearing about your next cooking (and cleaning) adventures!
Love, mom xoxoxoxoxooxo
- 3/4 C Butter (1 1/2 sticks)1 C Sugar
- 2 Eggs
- 1 Tblsp Vanilla
- 3 C Flour
- 1 1/2 tsp Baking Powder
- Pinch Salt
- Zest and Juice from 1/2 large (or whole small) Orange or Lemon
- 1 C Chocolate Chips
- Cut up Maraschino Cherries (optional)
- Preheat oven to 375*
- Mix softened butter and sugar together. Add eggs and mix thoroughly.
- Mix flour, baking powder and salt together and blend into butter, sugar, egg mixture.
- Add zest, juice and vanilla and blend thoroughly. Dough may be a little stiff. Mix in chocolate chips.
- Roll into balls and press lightly onto a greased cookie pan (or use parchment paper) an inch apart.
- Maraschino cherries cut into small pieces may be pressed into the top of the cookie for added color if desired.
- Bake at 375* for 12-15 minutes or until tops and bottoms are lightly browned.
- Makes 3-4 dozen.
For true vintage Bubbe cookies, don’t add the chocolate chips to the batter mix. As you roll each cookie, fold in exactly 3 chocolate chips into each individual cookie dough ball before placing it on the cookie sheet. Then every once in awhile, put 4 chips in for a surprise treat, just to keep the cookie eaters on their toes.
This recipe is a guesstimate of the amounts of ingredients in my mother’s (Bubbe’s) version of these cookies because she never gave us a precise recipe…for anything!