Tag: Ramsay

Simple Spritz Cookies – Southern Plate by Gordon Ramsay

Simple Spritz Cookies - Southern Plate


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If you have never made Spritz cookies before, you may not realize that these gorgeous little cookies, with all of their different shapes and colors, are some of the quickest and easiest Christmas cookies you can make.  You may not realize that they take half the time of cut out cookies and only use ingredients you probably have on hand already. You may not realize that changing shapes is as simple as unscrewing a ring and putting a new stencil on – in a matter of a few seconds.

The end result is a clean tasting butter cookie that will bring oohs and ahhs from other folks who may not realize that it is even possible to make cookies like this at home because they’re so used to only seeing them in grocery stores.

They will then realize that a whiz you are in the kitchen 🙂

You’ll need: Baking Powder, Milk, Egg, Vanilla Flavoring, Butter Flavoring (or almond*), All purpose flour, softened butter, and sugar.

*A lot of spritz cookie recipes call for almond flavoring so if you like almond flavoring you should definitely add it. If you are like me and really and truly dislike almond flavored things, you should skip it and add butter flavoring or another that you like in it’s place. Big fan of almonds, but not a cheerleader for the flavoring.

P.S. Speaking of things I’m not a fan of. I ate a snail in the Dominican Republic last week. Considering I’ve eaten an almond flavored cookie before, it just seemed fair. Won’t be doing that again but I had the opportunity and took it. I figure folks who eat snails just must not be good hunters. If you’ve got to settle for the slowest moving creature ya know… 

You’re also going to need a cookie press. There isn’t any way around this if you want to make Spritz cookies but I can tell you how to get one pretty cheap 🙂 There are all types available in all price ranges. Personally, I would stay away from anything plastic. This one has plastic parts but the majority of it, the parts that take the pressure, are stainless and that makes it work really well. This one retails for about $25 but if you get it at Michael’s Arts and Crafts or Hobby Lobby, you can use a coupon for 40-50% off. Michael’s has their coupon available online to print or you can get it on their phone app. Hobby Lobby also has theirs available online and if you’re in the store and want to use it you can just pull up their webpage and show the cashier the coupon. I got this one at Hobby Lobby. So I used a coupon and paid a little over $12 for a new one.

I already own a cookie press of course, but I have no idea where it is. Why? Well you see, we moved a little over 3 years ago. You know how, when you move, there are always those few boxes that never get unpacked? Yup. They’re in our attic and my original cookie press along with my vintage Davy Crockett coffee mug are in those. ~sighs~  Maybe my old one will be discovered by archeologists someday. If I’m lucky, just for fun, it’ll be discovered by archeologists who make up their own history and end up in a museum somewhere, with a sign that says it was the original cookie press of Davy Crockett himself.

You’re also going to need colorful sprinkles and a funnel if you want to do a cute little technique I’m going to show you later. Funnel is optional, cute sprinkles are a must 🙂 

Place softened butter and sugar in a mixing bowl.

And beat the mess out of it until it’s well blended and fluffy.

 Add in egg, milk, and flavorings and beat again until well mixed.

Then add in flour and baking powder.

I sometimes add 1/4 teaspoon salt here as well. The original recipes don’t call for it but I find that little bit helps. It’s up to you. I add it when I think about it and don’t when I forget.

Mix that really well and you have your cookie dough!

Fill your cookie press (it will come with instructions to show you how) and fit it with your first shape stencil.

Press out until your cookie sheet is filled.

This one just has a trigger grip. I squeeze and one cookie comes out. Move it to another spot, squeeze, move it to another spot, squeeze….

It’s a pretty fast process.

Decorate cookies with colorful sprinkles before baking.

 Oh and here is what I used that funnel for.

I made these little flowers and sprinkled them with yellow sugars first. Then…

I gently placed a funnel on top of the centers and poured in red sprinkles.

When you lift up the funnel it looks like this. It is a cute touch but only took a second or two for each one.

Low Maintenance but beautiful cookies! 

Because not once have I ever looked at a recipe and said “Ya know, it looks good and all that, but I just wish it were more complicated!” 

 Enjoy your beautiful cookies!

Spritz Cookies

 

Ingredients

  • 3½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 + ½ cups softened butter (softened at room temp)
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla
  • ½ to 1 teaspoon butter flavoring (or other flavoring of your choice. Almond or Lemon would be nice)

Instructions

  1. In mixing bowl, place butter and sugar and beat with an electric mixer until light and fluffy. Add egg, milk, and flavorings and beat again until well combined. Add in flour and baking powder and beat once more until a good dough is formed (will only take a minute or so), scraping down sides as needed.
  2. Place dough in cookie press and add a stencil to the bottom according to cookie press directions. Pipe out onto ungreased cookie sheets and sprinkle with colored sugars. Bake at 375 for 8-10 minutes or until just lightly browned around the edges. Repeat until all dough is used.

*Most spritz cookie dough has to be refrigerated to firm up before use but this one doesn’t.

    Makes about 6 dozen

    3.5.3251

    Don’t Forget The Apples…

    Last week in the Dominican Republic I was at a school and the Spanish speaking team put on a skit about the true meaning if Christmas. A translator stood behind me quietly interpreting all they said. “What do you most look forward to at Christmas?” “The apples! The apples!” Some children shouted back.

    The interpreter felt the need to explain so he told me that at Christmastime there is always enough food so children really look forward to eating because they know there will be enough for everyone.

    Instead of fretting over lists and wrapping gifts, for them Christmas is about having enough, and the joy of knowing that.

    I thought of our kids and folks in the US and how commercialized it has become. We aren’t bad people for wanting things. The sadness is when we look forward to the things so much that we don’t appreciate the spirit and experience of Christmas, not to mention the true meaning of unconditional and sacrificial love for each of one of us.

    As I look down my list of gifts now though, I see those eyes of children light up when asked what their favorite thing about Christmas is and my heart says “The apples. Don’t forget the apples.”

    Take joy in having enough today.

    Don’t forget the apples.

    Gratefully,

    Christy


    Yum

    Pesto & Sun-Dried Tomato Crustless Quiche — The Skinny Fork by Gordon Ramsay

    Pesto & Sun-Dried Tomato Crustless Quiche — The Skinny Fork



    When in doubt… make a quiche!

    This morning I woke up to a rather quiet house after FINALLY managing to get a decent bit of sleep last night. The excitement around the holidays, along with all the coming and going from my house, usually means several restless nights for me. Now with Turkey Day out of the way, I’m ready to get back into a routine for a few weeks.

    My fridge once again has space in it and leftovers have all cleared out but now. With a few extra hungry mouths this morning, I started to panic as I rummaged through the pantry, fridge, and freezer for something breakfasty. FAIL. All I had was pieces and parts. Leftover pesto, sun-dried tomatoes, eggs, bacon, cheese… hah! These are the makings for a great quiche!

    Banana Nut Bread | 101 Cooking For Two by Gordon Ramsay


    Just like grandma made, this easy banana nut bread is so moist and tasty you will do this over and over. Just follow these simple step by step photo instructions.
    image of a loaf of banana nut bread on a cutting board


    Editor’s Note: Originally published January 26, 2012. Updated with rewritten text and updated photos.

    Sometimes the best recipes are the old recipes. From the 1972 Betty Crocker Cookbook, this moist banana nut bread is the recipe your grandmother probably used.

    image of a falling apart cookbook

    My Rating
    My rating system. Great 5 out of 5
    This is just the best banana nut bread ever. Moist with great banana taste.

    Recipe Notes and Tips for Easy Banana Nut Bread

    This is a recipe I have used for years, but to publish this post I looked far and wide at other recipes.

    I went to Cooks Illustrated but was rejected. They needed six bananas. What do they do, plan ahead or something?

    Others needed lots of butter and tons of ingredients. I just wanted old fashion banana bread. What was so hard about that?

    I really couldn’t find anything even close to better than what I had been using. Yep, I had just what I wanted, and it came out great.

    The Bananas

    You can use anywhere from 2 to 4 bananas. They need to be “overripe” which really converts some of the starches to sugar and makes the bananas and hence the banana bread sweat.

    The Pans

    This is not one of those little bricks of banana bread. As you can see in the pictures, it is a large loaf so use a larger loaf pan.

    If you want that thinner loaf, split the batter into two smaller loaf pans and decrease the baking time by a little.

    image of two bananas

    Preheat the oven to 350, not convection. Use 2-3 overripe bananas.

    image of a loaf pan coated with flour

    Grease and flour a loaf pan with a tablespoon of butter and a little flour. Use two loaf pans if you want thin loaves.

    image of mashing bananas in white mixing bowl

    Mash 2-3 overripe bananas.

    image of mixing ingredients in a white bowl with a hand mixer

    In a large mixing bowl combine: 2 1/2 cup AP flour, 1 cup sugar, 4 teaspoon baking powder, 1 teaspoon salt, 3 tablespoons oil, 3/4 cup milk, 1 egg, 1 cup chopped walnuts. Beat at medium speed with a hand mixer for 1-2 minutes occasionally stopping to scrape sides to be sure to incorporate all the ingredients.

    image of smothing batter in loaf pan

    Transfer to the floured pan and bake for about one hour.

    image of a loaf of banana nut bread coming out of the oven

    Remove from pan and cool on a rack.

    Blue ribbon divider used for visual effect
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    If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.

    Old Fashioned Banana Nut Bread from 101 Cooking For Two

    Banana Nut Bread

    Votes: 72
    Rating: 4.28
    You:

    Rate this recipe!

    Print Recipe

    Just like grandma made, this easy banana nut bread is so moist and tasty you will do this over and over. Just follow these simple step by step photo instructions to get it right first time every time.

    Servings Prep Time
    12 slices 10 minutes
    Servings Prep Time
    12 slices 10 minutes

    Old Fashioned Banana Nut Bread from 101 Cooking For Two

    Banana Nut Bread

    Votes: 72
    Rating: 4.28
    You:

    Rate this recipe!

    Print Recipe

    Just like grandma made, this easy banana nut bread is so moist and tasty you will do this over and over. Just follow these simple step by step photo instructions to get it right first time every time.

    Servings Prep Time
    12 slices 10 minutes
    Servings Prep Time
    12 slices 10 minutes

    Ingredients

    • 2-3 bananas over ripe
    • 2 1/2 cup AP flour
    • 1 cup sugar
    • 4 teaspoon baking powder
    • 1 teaspoon salt
    • 3 tablespoons oil
    • 3/4 cup milk
    • 1 egg
    • 1 cup walnuts chopped

    Servings: slices

    Units:

    Instructions

    1. Preheat the oven to 350, not convection. Grease and flour a loaf pan with a tablespoon of butter and a little flour. Use two loaf pans if you want thin loafs.

    2. Mash 2-3 over ripe bananas.

    3. In a large mixing bowl combine: 2 1/2 cup AP flour, 1 cup sugar, 4 t baking powder, 1 t salt, 3 T oil, 3/4 cup milk, 1 egg, 1 cup chopped walnuts.

    4. Beat at medium speed with a hand mixer for 1-2 minutes stopping occasionally to scrape sides to be sure to incorporate all the ingredients.

    5. Transfer to the floured pan and bake for about one hour. Remove from pan and cool on a rack.

    Recipe Notes

    Recipe Notes

    1. You need 2-3 overripe bananas but two is enough.
    2. For one loaf, use the largest loaf pan you have. You can do two smaller loaves and cut the cooking time down some. I much prefer the larger loaf.
    3. You need to get the hang of the toothpick test when testing for done.
    4. I store at room temperature wrapped in plastic wrap covered by aluminum foil. It is good for three days.

    ________________________________

    All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

    If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

    Originally published January 26, 2012.

    Nutrition Facts

    Banana Nut Bread

    Amount Per Serving

    Calories 296 Calories from Fat 99

    % Daily Value*

    Total Fat 11g 17%

    Saturated Fat 1g 5%

    Polyunsaturated Fat 5g

    Monounsaturated Fat 4g

    Cholesterol 18mg 6%

    Sodium 384mg 16%

    Potassium 209mg 6%

    Total Carbohydrates 46g 15%

    Dietary Fiber 2g 8%

    Sugars 21g

    Protein 6g 12%

    Vitamin A 2%

    Vitamin C 5%

    Calcium 14%

    Iron 10%

    * Percent Daily Values are based on a 2000 calorie diet.

    Dogs in Snow

    Just like grandma made, this easy banana nut bread is so moist and tasty you will do this over and over. Just follow these simple step by step photo instructions. #BananaNutBread #BananaBread #EasyBananaNutBread

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