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Why I Buy Old Mixers

DFE559F7-FA31-4D81-83B5-48991ECDF17DNotice I’m using a mixer from the 1950’s. I have burned up several mixers and at our shop we have burned up several of those new, high dollar kind. Of course they were never made for that kind of abuse but I will tell you that if you run across a mixer made by Hobart, buy it!!!! It will be under the major heading in small print.  I still have one mixer purchased in 1976 that keeps on running and has outlasted several other newer and supposedly better, mixers. Hobart makes all commercial mixers now and has sold out of the residential line.  So that’s why you see an old mixer in my pics. I’ll continue to use them and replace the parts as necessary. They just last!

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Decorated Sugar Cookies

Edible Food Grade Markers
First Time is Always the Best!
Fondant and Piping

Making sugar cookies has been at least a once a year tradition before the girls were born.  It was revised as an everyday event when the catering business was going full force.  Now I make them for different occasions for the grand kids. The recipe has always been guarded.  But now I think it is appropriate to share it for others to enjoy.  I’ll give it in a couple of posts.  The recipe will stay the same but the icing will change depending on the cookie.

Cookie decorating is an art form and not for the faint at heart.  You really have to want to do it for the ones you love.  It’s often a process that requires overnight drying.  When we made them for Stevens Catering  it was just as a loss leader.  Making them  together with grand kids is much more rewarding.  That being said, here’s the recipe.  Enjoy!

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Decorated Sugar Cookies

Dipped in Fondant Icing and Piped, Decorated with Fondant or Written on with a Food Grade Marker
Source and Inspiration: Traditional Sugar Cookies, Betty Crocker’s Cookbook page 148; Fondant Icing for Cookies, Martha Stewart
Course Dessert, Snack
Cuisine American
Keyword fondant icing, sugar cookie
Servings 3 dozen

Ingredients

  • 3/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Instructions

  • Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour. Heat oven to 350 degrees F. Roll dough 1/4 inch thick on lightly floured board. Cut into desired shapes. Place on un-greased foil or parchment covered baking sheet. Bake 8 to 10 minutes or until very light brown. Frost with fondant icing and decorate with food grade markers and colored purchased fondant.

Notes

Fondant Icing: Mix 3 cups powdered sugar, 1 tablespoon almond flavoring. Add enough warm water to make the consistency of heavy syrup. Color with food paste coloring. Dip the front of each cookie and place on rack to dry.

    Poor Women’s Punch

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    Poor Women’s Punch

    This was the recipe used for all our events at Stevens Catering.
    Course Drinks
    Cuisine American
    Keyword lemons, punch, clean taste, almond flavoring

    Ingredients

    • 5 pounds sugar
    • 4 cups hot water
    • 2 tablespoons fruit acid fruit pectin
    • 1 cup cold water
    • 12 lemons 1 1/2 cups juice
    • 2 ounces vanilla
    • 2 ounces almond extract

    Instructions

    • Dissolve the sugar in hot water. Dissolve the fruit acid in cold water. Mix all ingredients together. This mixture can be frozen for later use.

    Notes

    To make punch mix:
    1 cup cold water
    1 cup syrup
    32 ounces ginger ale
    Serve over plenty of ice.

      Lemon Crisps

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      The most popular cookie at Stevens Catering  was Lemon Crisps.  Who wouldn’t love a crispy vanilla cookie with a lemony glaze?

      Start by creaming the sugars, butter and  oil together.  Add the eggs and flavoring.

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      In a separate bowl,\ mix together the dry ingredients:  4 cups plus almost 1/3 cup flour, 1 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon of cream of tartar.  Blend dry ingredients into wet ingredients and mix well.

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      We learned that if the dough set before baking, the cookies dehydrated and didn’t run as much.  Of course if you go head and scoup out the dough with a black scoup onto a parchment covered cookie sheet and mash down with a glass dipped in granulated sugar the cookies will do just fine.

      Notice I’m using a mixer from the 1950’s.  I have burned up several mixers and at our shop we have burned up several of those new, high dollar kind.  Of course they were never made for that kind of abuse but I will tell you that if you run across a mixer made by Hobart, buy it!!!!  I still have one mixer purchased in 1976 that keeps on running and has outlasted several other newer and supposedly better, mixers.  Hobart makes all commercial mixers now and does not put its name on the newer models.  So that’s why you see an old mixer in my pics.  I’ll continue to use them and replace the parts as necessary.  They just last!

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      Bake in a 350 degree F oven for 10 minutes.  Make a thin glaze out of 4 cups powdered sugar, 4 teaspoons lemon extract and enough warm warm water to make a spreadable glaze.  Ice each cookie with the glaze.  Enjoy!

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      Lemon Crisps

      Source: Inspired by Debbie Morgan
      Course Cookie, Dessert, Party Food
      Cuisine American
      Keyword glazed, lemon

      Equipment

      • baking sheets
      • parchment paper
      • one ounce scoop

      Ingredients

      • 1 cup powdered sugar
      • 1 cup granulated sugar
      • 1 cup butter soft
      • 3/4 cup vegetable oil
      • 2 eggs
      • 1 teaspoon vanilla
      • 4 cups plus 4 heaping tablespoons flour
      • 1 teaspoon salt
      • 1 teaspoon baking soda
      • 1 teaspoon cream of tartar

      Glaze

      • 4 cups powdered sugar
      • 4 teaspoons lemon extract
      • warm water

      Instructions

      • Cream together sugars, butter, and oil. Blend in eggs and vanilla. Blend together dry ingredients and add wet ingredients. Mix well.
      • Scoop dough onto cookie sheet with black scoop and mash down with glass dipped into white sugar. Place in freezer and store in plastic bag when frozen.
      • Preheat oven to 350 degrees F and place on parchment lined baking sheet and bake for approximately 10 minutes.

      Lemon Glaze

      • Ice with glaze made of 4 cups powdered sugar, 4 teaspoons lemon extract and enough warm water to make a thin glaze.

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        Mayo Spread

        At Stevens’  Catering we never used a plain mayonnaise for sandwiches or roll ups. I never  was fond of plain mayonnaise due to the high fat content so we always tried to cut with a lower fat sour cream. Today I’m making a Mayo Spread to go on a large  hot sandwich on French bread.

        The sauce begins with 1 cup mayonnaise and add 2/3 cup sour cream.  This helps to cut the fat in the mayonnaise.  For flavor add 4 teaspoons Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder and salt and pepper to taste.

        Sandwichspread

        Slather it on both sides of a warm french bread sandwich.

        sandwich spread

        I used what I had so I’m putting it on both sides and adding 4 slices of Off The Bone Ham and cooked bacon.  On the other side goes two  kinds of cheese. I am using white American and swiss.  Use what you have.  Into a 350 degrees oven it goes.  Just long enough to warm.

        SandwichbaconBring it out and I top with yesterday’s leftover romaine and tomato salad.

        completedsandwich

        Close it together, cut and you have a hot sandwich sure to please any palate.

        What ever is leftover, I cover and pop in the refrigerator.  Use for all your sandwich needs,

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        Mayo Spread

        Course Sandwich
        Cuisine American
        Keyword sandwich spread

        Ingredients

        • 1 cup mayonnaise
        • 2/3 cup sour Cream
        • 4 teaspoons Dijon Mustard
        • 1/2 teaspoon Worcestershire sauce
        • 1/4 teaspoon garlic powder
        • salt and pepper to taste

        Instructions

        • Mix all ingredients well.  Cover and store in the refrigerator and use as a sandwich spread.
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