June 2009 - Kitchen Scrapbook

Side Dishes

Broccoli Au Gratin

June 29, 2009 December 12, 2019

Posted on June 29, 2009
Filed Under Side dishes

While we were eating this at lunch today and someone said, “I’ll take some more broccoli”, the person passing it said, “It almost seems wrong to call it broccoli”. Getting your vegetables by eating this broccoli dish is kinda like getting a fruit by eating strawberry jam. ???? Besides the broccoli, this has: sour cream, Parmesan cheese, buttered toasted crumbs, and cheese. I don’t think I need to tell you whether or not it was good!!! We’ve got a winner here. A recipe that will be repeated in this household.

Another reason that this recipe will be repeated is because it’s fast. I made it for lunch today. When we got home from church, I hadn’t done anything ahead of time for this. It took a couple minutes to cut up the head of broccoli, then during the 7 min that it was cooking, I toasted the crumbs, measured the sour cream and Parmesan cheese, and grated the Swiss cheese. It took a minute to throw it together in the dish and then several minutes under the broiler. So, from start to finish, about 15-20 minutes total. Not bad. And I could’ve even saved a couple minutes by cutting up the broccoli earlier.

I don’t know where this recipe comes from… it’s an anonymous clipped recipe in my mammoth clipped-because-I-want-to-try-it-sometime recipe collection. Sometimes I wonder if I’ll ever get thro’ them. The reason I wonder that is because I think I keep clipping them faster than I’m trying them! Beside the recipe, it says, “Meal Ideas: Baked ham, oven-roasted potatoes, broccoli au gratin, apricot tart”. Our meal was: Beef roast, herbed new potatoes, broccoli au gratin, crescent rolls, and fresh strawberry pie.

Broccoli Au Gratin

1 large head broccoli (about 1 1/2 pounds)
3/4 cup sour cream
1/4 cup grated Parmesan cheese
3 Tbsp. butter
1/2 cup bread crumbs I always use cracker crumbs when a recipe called for bread crumbs. They’re tastier.
1/2 cup shredded Swiss cheese

Trim broccoli; cut off florets. Peel stalks; cut into 1″ chunks. In a saucepan, bring one inch of water to a boil over high heat. Add broccoli stalks; cover and cook for 2 min. Add florets; cover and cook until crisp-tender, about 5 min. Drain.
Melt butter in small skillet. Add crumbs and stir until coated with butter and toasted.

Combine sour cream and Parmesan. Stir in the broccoli. Pour broccoli mixture into a baking dish.

Sprinkle with bread crumbs and Swiss cheese.

I don’t know if you can tell it, but at this point is when I thought of it that there’s no salt in this recipe, so I sprinkled s&p over it. Oh, and the cheese… I didn’t measure it so I could put more on.

Broil until cheese melts. 4 servings. 4 servings is right… we had 3 adults and 2 kids and we had just a teeny bit left over.

Comments

2 Responses to “Broccoli Au Gratin”

Sharon on June 29th, 2009 7:10 am

This looks good. We like broccoli at our house and usually eat it plain. by the way, about the salt–there’s already salt in the cheese and sour cream (and the butter & crumbs), so that’s probably why no salt.
Wendell Martin on July 18th, 2009 7:39 am

Wow how can someone even make broccoli look good?

Pies

Fresh Strawberry Pie

June 25, 2009 December 12, 2019

Posted on June 25, 2009
Filed Under Pies

I just thought it would be ideal if I’d post this BEFORE the strawberries are completely over! You know, that way you could still try the recipe without having to go to the grocery store and buy some. How many of you have fresh strawberries in little square boxes in your fridge right now? Me! *raises hand*

I made this pie last evening and it lasted only about 24 hours. We have 2 big people and 2 little people here. And we all like strawberry pie! So… I’m gonna make another one this weekend! It is just so refreshing and bursting with juicy-berry flavor and so pretty!

This recipe comes from my mother-in-law. There is something about this strawberry pie that makes it stand head and shoulders above regular fresh strawberry pie. You can’t tell it by looking at it. It’s a hidden feature, until you cut it and serve a piece…

It has a cream cheese layer hidden under those strawberries! Mmmmmmm!

Fresh Strawberry Pie

Crust:
1/4 cup butter
3 Tbsp. boiling water
1 cup Bisquick
Mix and press into a 9″ pie plate. Bake at 375 for 15 minutes.

Cream cheese layer:
1/4 cup powdered sugar
4 oz. cream cheese
3/4 cup Cool Whip
Mix and spread on cooled crust.

Strawberry layer:
1/4 cup instant Clear Jel
3/4 cup sugar
4 cups sliced fresh strawberries
1/2 cup water
Add the water to the strawberries. Mix sugar and Clear Jel together. Sprinkle over the strawberries and mix in.

Pour over cream cheese mixture.

Top with more Cool Whip.

Chill. It sort of sets up right away, but it’s best if it chills for a couple hours.

Important note ???? :When peaches are in season, please remember this recipe… it works great to substitute the strawberries for sliced fresh peaches. I wonder if it would work to substitute other fruit too, like blueberries or raspberries.

Comments

9 Responses to “Fresh Strawberry Pie”

Sharon on June 26th, 2009 12:29 pm

oh this has got to be good. We LOVE!!!!! fresh strawberry pie. I always do the cooked clear jel version, but this sounds much faster and easier. And the cream cheese–oh wow. It sure does sound like a cut above the rest.
Sharon on June 26th, 2009 12:31 pm

oh i forgot…a question about the crust. Does the boiling water kinda soften the butter so it mixes in okay. Or do you have to kinda cut it in?
Kay on June 26th, 2009 2:25 pm

I’m not sure how it’s supposed to be done (I guess we’d know who to ask ???? ), but I mixed softened butter and the Bisquick, then added the water.
Arla on June 26th, 2009 5:42 pm

Good idea, Kay. I picked strawberries again today FROM MY OWN PATCH. I now have three pies tucked in the frig for the weekend. There really is nothing quite like fresh strawberry pie.
liz on June 27th, 2009 2:29 pm

one coming up for supper tomorrow night. to bad i don’t have to make two…
Jenny on June 28th, 2009 4:51 pm

Hi Kay! I woke up from my nap and all the sudden got an urge for some fresh strawberry pie so I’m off to make some for after church!
Rina on June 29th, 2009 9:37 pm

Hi Kay – this looks FANTASTIC…am going to see if I can still get some local berries and make this on Wednesday. Do you think I could use Knox Gelatin instead of the Clear Jel? Couldn’t find it (actually never heard of it!) but I have Knox Gelatin…maybe if I cooked up the gelatin first and then added it with the sugar?
Rhonda H. on June 29th, 2009 10:03 pm

I had picked up some strawberries last week, thinking it would be a shame if June passed by and I hadn’t made a single strawberry pie. Then I found your recipe and quickly whipped it up between ball games tonight. We had it for a bedtime snack, and it was delicious; we all loved it! I’ve never made a Bisquick crust before, but it was very easy and tasty.
Talita on July 8th, 2009 5:20 pm

This looks really delish! Seems not to hard to prepare!

Cooks in Training, Main Dishes

Burrito BLT Wraps – Cooks in Training #8

June 23, 2009 December 12, 2019

Posted on June 23, 2009
Filed Under Cooks in Training, Main dishes

I’m trying to decide if this should even be a Cooks in Training post.

Reasons it should be:
1. Lexi and Tiffany made them.
2. The recipe comes from the Kids Cook! cookbook.
3. There is no kettle or baking involved.

Reasons it should not be:
1. What. a. mess!!!!!!
2. There is a sharp knife involved.
3. Next time we have these, I’ll make them myself.

I don’t want to give the impression that the Cooks in Training posts aren’t usually messy. ???? It’s just that this one struck me as extra messy. Maybe it was because the floor around their chairs looked confetti-covered. Maybe it was because they were handling bacon (read: grease) twice. Maybe it was because when they wrapped their wraps up, the tortillas ripped and the filling was falling out and trying to fix the problem only made it worse.

Oh well, we all have our bad days in the kitchen. And these little cooks are no exception. The wraps tasted great, which is what matters. And it was a nice variation from a regular BLT sandwich. Which is not a bad thing either:
Mmmmmmmm! Yum.

This recipe has everything all diced up and mixed together, but it would probably be easier and quicker to just leave the ingredients whole and layer them in the tortilla.

Burrito BLT Wraps …from Betty Crocker’s Kids Cook! cookbook

8 slices bacon
1 large tomato
2 cups shredded lettuce
1 1/2 cups shredded cheddar cheese (6 oz)
1/3 cup mayo or salad dressing
6 flour tortillas (8″-10″ across)

Put a paper towel on a microwavable plate. Put 4 bacon slices on top of paper towel. Add another paper towel and put on 4 more bacon slices. Put another paper towel on top of bacon. Microwave on High for 4 – 6 minutes or until bacon is crisp. Break it into pieces (after it cools, of course).

Chop the tomato into small pieces.

Put the bacon, tomato, lettuce, cheese, and mayo in a bowl. Toss together. Spread the BLT mixture evenly over the tortillas.

Fold up the bottom 1/3 of each tortilla, then roll it up.

And here they are! In all their messy beauty. The pretty toothpicks were a bit hit. ????

Whenever I think of BLT wraps, I think of one time when one of my friends said that one day, the whole family was working outside and suppertime rolled around and she made BLT wraps and cut up some watermelon and took it out to the picnic table for them to come and get it whenever. I just thought that sounded so summer-y.

Comments

4 Responses to “Burrito BLT Wraps – Cooks in Training #8”

Mary Faith on June 23rd, 2009 10:16 am

These look so good and I’m sure will be a big hit with my boys. I’m off to make some for lunch!
Freida on June 23rd, 2009 10:58 am

Would it help to warm the tortilla shells before filling them? Don’t know- Just thought that might help to keep them from falling apart. I want to try these sometime. They look so delish! I LOVE BLTs!!!
Michelle on June 23rd, 2009 12:24 pm

Your girls are going to be awesome cooks some day! You are a great Mother to let them start cooking/making stuff so young. I’m afraid I’m going to be jealous of you when they are ten and all you have to do is say go make supper and it is made. I guess I’ll have to do my homework… but I don’t like messes!
Jan on June 23rd, 2009 1:59 pm

looks good, think i’ll add this to leftover chicken noodle soup and suppers done!

Cakes

Watermelon Cake – Take it to a picnic!

June 12, 2009 December 12, 2019

Posted on June 12, 2009
Filed Under Cakes

When you saw ‘Watermelon Cake’ in the title, did you think it would be a cake that tastes like watermelon or a cake that looks like watermelon? Well, whichever you thought, you were right. It’s both.

I was going back thro’ some pictures the other day and found the making of this cake from last summer. I had totally forgotten about it! So, here it is now, a year later.

These pictures are dated July 4. Uh, wait, July 4?! July 4?!!!! I’m just wondering WHY in the world was I making watermelon cake on July 4th?! It’s a holiday! I shoulda been out on a pontoon on Round Lake or at the grocery store buying burgers and brats or something! But the watermelon cake was right in among the USA jello and the flag fruit pizza and the fireworks pictures (all featured here), so… I guess it was the 4th. No wonder I forgot about it!

Watermelon Cake …from the 2002 Quick Cooking annual cookbook

1 pkg. (18 1/4 oz) white cake mix
1 pkg. (3 oz) watermelon gelatin …If you can’t find watermelon flavored, just use strawberry or something else red or pink. That’s what I did.
2 eggs
1 1/4 cups water
1/4 cup vegetable oil
2 1/2 cups vanilla or cream cheese frosting …I used cream cheese.
Red and green food coloring
Chocolate chips

In a mixing bowl, combine dry cake mix, gelatin, eggs, water, and oil. Beat on low speed just until moistened. Beat on high for 2 minutes or until well blended. Pour into 2 greased and floured round 9″ cake pans.

Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; remove from pans to wire racks to cool completely. Set aside 2 Tbsp. of frosting. Place 1 1/4 cups of frosting into a bowl; tint red. Tint remaining frosting green. Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4″ of edges.

Top with second cake. Frost top with remaining red frosting to within 3/4″ of egdes. Frost sides and top edge with green frosting.

Place reserved white frosting in a resealable plastic bag; cut a 1/4″ hole in one corner. Pipe around top edge of cake where red and green frosting meets.

For seeds, insert chocolate chips upside-down into cake top. Yield: 12 servings.

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Comments

14 Responses to “Watermelon Cake – Take it to a picnic!”

Shannon H on June 12th, 2009 12:11 pm

Looks way cooooool.
Madison got a kick out of Lexi.
Ruthie on June 12th, 2009 1:24 pm

Lexi’s expression is priceless!
Larena B on June 12th, 2009 1:37 pm

What a neat idea! I’ll have to try this recipe although I’ll probably use strawberry since watermellon isn’t a favorite flavor in our house.
Lisa@The Cutting Edge of Ordinary on June 12th, 2009 4:01 pm

What an adorable cake! Would be great on a picnic!
Linda on June 12th, 2009 8:22 pm

thanks for this cake idea! i was still searching for a simple cake for my girlie who is turning 2 next month. this is perfect for a July birthday party!
Rina on June 13th, 2009 2:57 pm

LOVE this!!!!!!
Arla on June 14th, 2009 4:43 pm

Very cute, Kay, but we all said “Yuck”. “How can you put milk on a watermelon and eat it?!” Elv says. But it is cute, nonetheless.
Traci on June 14th, 2009 7:12 pm

You are so stinkin’ creative!!! …turning the chips upside down….AMAZING!!!
Katrina on June 20th, 2009 1:26 pm

What a fun cake! Looks great. Love the picture of your daughter holding it like real watermelon, then the picture of her messy hands!
aleasha on May 14th, 2010 9:22 am

OMg thank you for being so creative !! I needed a good idea for my daughters 2nd birthday and she loves watermelon.
Nici on July 2nd, 2010 9:09 am

Such a cute idea, just wish mine looked more like yours. I’m new to decorating cakes, and overall this was fairly easy. My colors aren’t as dark as they should be, but still cute! Thanks for the idea!
Rae Ann on July 16th, 2010 3:32 pm

Looks great! I love the idea of using watermelon gelatin (I’m guessing the flavor doesn’t overpower?) My son wants a watermelon cake for his July birthday and this will be perfect!
greenweddingplannerblog.com » Blog Archiv » Summer Party Themes – Polka Dot Watermelon on October 4th, 2010 8:56 am

[…] parties! What about the cake?! You’ll love the instructions and photos for this DIY Watermelon Birthday Cake by Kay at Kitchen Scrapbook: Her watermelon cake secret? White cake mix, Jell-o, icing, […]
Bella on June 25th, 2011 7:32 am

Looks cute. Took this idea and made it into a red, white and blue cake with blueberries and strawberries on top to resemble the flag of the United States of America. Nice looking and good; changed to white cake with almond flavoring and a strawberry (thinly sliced) center.

Pies

Lemon Meringue Pie

June 9, 2009 December 12, 2019

Posted on June 9, 2009
Filed Under Pies

I’ve been making this pie since before I started this cooking blog. Every time I’d make it, I’d toy with the idea of featuring it. But I never did… here’s why: I don’t have meringue down to a science yet. Sometimes it turns out, sometimes it doesn’t. I was planning to have this detailed ‘How to Make the Perfect Meringue’ tutorial when I feature it. But, instead of waiting until I’m a meringue expert, I decided to feature it now and get tips from you for making the perfect meringue. ???? So, I made this lemon pie this past weekend and the meringue happened to turn out well… which was kinda handy because it’s not as much fun to feature flops!

I think this pie has just the right amount of lemon flavor, just the right amount of yellow color, and just the right amount of meringue. It’s adapted from the A Taste of the Country cookbook. In there, it’s called ‘World’s Best Lemon Pie’. And so far, in my opinion, it’s held true to its name. When I say it’s adapted from there, I mean that I follow the recipe, but made a few little changes:
1. Deleting the 1 tsp. of grated lemon peel
2. Insisting on fresh-squeezed lemon juice as opposed to any lemon juice
3. Adding a 4th egg white to the meringue to make a higher pile of it
4. Adding 1/4 tsp. cream of tartar to the meringue
I’ll post the recipe how I make it…

Lemon Meringue pie

1 cup sugar
1/4 cup cornstarch
3 Tbsp. flour
1/4 tsp. salt
2 cups water
3 egg yolks, beaten
1 Tbsp. butter
1/4 cup fresh-squeezed lemon juice
1 9″ baked pie crust (for a pie crust tutorial, go here)

Meringue:
4 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar

In a saucepan, combine sugar, cornstarch, flour, and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.

Remove from the heat.
Gradually stir 1 cup into egg yolks.

Return all to saucepan.

Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter and lemon juice.

Beat egg whites and cream of tartar until soft peaks form.

Gradually add sugar and beat until stiffer peaks form and sugar is dissolved (if you rub a bit of meringue between your thumb and finger, it will feel smooth as opposed to gritty).

Pour lemon filling into pie crust

and immediately spread the meringue on, making sure to seal it to the edges of the crust. I start by taking a knife and sealing the edges, then pile and swirl the rest of the the meringue on.

Bake at 375 for about 13 minutes. Cool.

Store in refrigerator.

Tiffany (3) says she LOVES lemon pie… she eats the meringue off, then suddenly she’s ‘full and can’t eat the rest’. Hmmm, never thought meringue would be so filling. ???? I oughta make a meringue only pie for her sometime.

Want a piece?

Comments

18 Responses to “Lemon Meringue Pie”

Elsie on June 9th, 2009 10:51 am

I recommend making the No Weep Meringue, it turns out nice everytime. 1 tablespoon cornstarch, 6 tablespoons white sugar, 3 egg whites.In a saucepan, cook cornstarch, sugar and a half cup of water until thick. Cool, then add unbeaten egg whites. Beat until satiny and in peaks, this can take 15 to 20 minutes. Spread on warm pie filling. Bake at 350 for 15 to 20 minutes or until brown.
I don’t remember where I got this recipe, but it is the best in our minds!
Berneice on June 9th, 2009 11:56 am

Maybe Tiffany and I should share a piece of pie. I love the lemon but don’t care for the meringue. or maybe I should just stick with lemon fry pies!
Sharon on June 9th, 2009 12:34 pm

oh my! I want a piece! This is my favorite pie, and my recipe is pretty close to yours. I always leave out the lemon peel too, ’cause it makes it too strong. And I’m like you–sometimes the meringue turns out, sometimes it doesn’t. I’ll have to try Elsie’s recipe.
Kay on June 9th, 2009 12:42 pm

Elsie, thanks SO much for the No Weep Meringue recipe! I’m definitely going to try it next time! Sounds like a bit more work, but you had me at ‘turns out nice every time’ and ‘satiny’.
Rosalyn on June 9th, 2009 2:33 pm

Lemon pie is something that is not our favorite, but using a fresh squeezed lemon…now THAT sounds lovely! ????
I might have to try this sometime I have a lemon on hand!

The peanut butter pie was delicious!!!
Rina on June 9th, 2009 2:49 pm

This looks FANTASTIC!!!!!!! Bookmarking for sure.
kri on June 9th, 2009 8:38 pm

i make lemon mer. pies at the restaurant i work…they are my favorite kind to make..at first i had a hard time with the meringue…but now i love it! in fact i made 3 this morn!
Elsie on June 10th, 2009 5:06 am

Yes Kay, it is more work but it is well worth the extra time!
sandra on June 10th, 2009 5:45 am

I DREAMED of Lemon Meringue Pie last night! I was looking over your site before I went to bed. Looks very yummy. WIll have to try it.
coleensr on June 10th, 2009 1:41 pm

Lemon pie is one of our family’s favorites. As for the meringue. We love them to “weep”! The little drops of syrup on top are an added bonus!
Bethany on June 10th, 2009 3:41 pm

Oh that pie looks fabulous!!! I am going to have to make this very, very soon. Yours turned out absolutely beautiful!!
Bobbi on June 10th, 2009 8:51 pm

This is my favorite kind of pie. I’m going to try making this friday. Yum.
Dorothy on June 14th, 2009 2:13 pm

Hi Kay,
I’m enjoying following your posts. I had to stop being a silent follower and tell you I was asked to make a Raisin Cream Pie for a customer and my thoughts went to the meringue. Then I thought of your lovely looking pie and said I’m going to look that up again and see how Kay did it. I thought the pie turned out lovely. Thansk for your timely post.

PS we are enjoying the little Northwoods shed for our baking sales.
Roxanna on June 14th, 2009 2:29 pm

Okay. I can’t believe no one else asked about that pretty flower in picture? Did you do that and how? that is so cool! It looks like it is made from the lemon. Am I right? BTW, the pie looks wonderful too! ????
Katrina on June 20th, 2009 1:29 pm

That is a perfect looking lemon meringue pie! Love your first picture with the plating and flower.
Rick Peterson on August 8th, 2009 3:01 pm

Hi, everytime I make merengue I
beat the eggwhites on high on my Kitchenaide until stiff peaks after adding 6 Tbsp. Sugar and 1/4 tsp. Cream of tarter with 3 egg whites. The merengue always falls once it cools. Should I increase the amount of cream of tarter?
Kay on September 22nd, 2009 7:35 am

Rick, try beating the egg whites and cream of tartar till soft peaks form, then very slowly add the sugar while it’s beating. After the sugar is added, let it beat another minute or so, and it should be perfect.

Having said that, I’m not a meringue expert. ????
Kay on September 22nd, 2009 7:41 am

Roxanna, you asked about the rose. Yes, it’s made out of lemon peel… peel a lemon in one big long strip with a vegetable peeler. Then simply roll it up like you would roll up some leftover ribbon and tuck the end underneath and set it on the plate. Add some mint leaves or real rosebush leaves. I also put these roses on fruit trays for garnish, either among the fruit or in the corner on top of the dip.

Cookies and Bars

What do you get when you mix snickerdoodles with sour cream cookies, but don’t have eggs?

June 5, 2009 December 12, 2019

Posted on June 5, 2009
Filed Under Cookies and bars

You get these cookies. Not bad, huh?

Ok, time to dust off this site again. For those of you who have come back over the last 2 weeks to check if there’s anything new, do you sorta feel like you’re getting to know Trevor? And don’t you want one of his cookies?

We got a serious cookie craving awhile ago… Lexi said, “Mom, can we make cookies?” and I said “Sure!” and without another word, we both stopped what we were doing, headed for the kitchen and I went for the cookbooks and she pulled the flour out of the cupboard. That’s when you know it’s a serious cookie craving. If it wouldn’t have been, we would’ve just acted like that would be a good idea and say how we’d “sure like some cookies” and “maybe this evening we could make some” and then just went on with what we were doing.

The first problem was that we had no chocolate chips. The second problem was more serious… no eggs. There are LOTS of cookie recipes with no choc chips, but very few with no eggs. I thought of making Mary’s Cream Cheese Cookies. (The reason I thought of making those is because this exact thing had happened and after searching cookbook after cookbook, I had fiiiiiiiiiiiiinally found one without eggs.) I’ll bet you anything when Shannon reads this, he’ll wonder why I didn’t Google ‘cookie recipe no eggs’ or something like that. His brother Wendell will probably wonder that too. Now that I think of it, I kinda wonder too.

Anyway.

What ended up happening is that we have a brand new made-up recipe. Not usually what I have in mind when I say I’m gonna try a new recipe. I looked at the cream cheese cookie recipe this time and noticed there were no secret ingredients taking place of the eggs and I had sour cream in the fridge, so I combined and deleted some ingredients and changed a few amounts on a snickerdoodle and sour cream cookie recipe and here it is:

2 cups brown sugar
1 cup shortening
1 1/4 cups sour cream
4 cups flour
2 tsp. soda
1 tsp. salt
1 tsp. vanilla

Cream sugar and shortening. Add dry ingredients alternately with sour cream. Add vanilla. Roll into balls. Flatten a bit. Sprinkle generously with cinnamon sugar. Lexi was in charge of putting on the cinnamon sugar and when she started loading it on, I almost said “Not so much!”, but just in time, I thought, ‘You know, that looks kinda good!’ And it was!

Bake for 12 minutes at 375.

Well, they look pretty normal, don’t they?
And they tasted great! Seriously! Sometime, I want to try them with chocolate chips and omit the cinnamon sugar. Or would cinnamon be good with chocolate chips?

Look how soft they are. They’re nice and chewy, not crunchy.

Now I hope that I’m not out of eggs AND sour cream AND cream cheese when the next cookie craving hits. If so, we’ll have to settle for No Bake Cookies, which isn’t a bad choice. At all.

Ok, I’m off to Google ‘Why do cookie recipes have eggs in them?’ Or maybe I’ll Bing it. Just this week, I learned there’s such a thing as Bing.

Comments

9 Responses to “What do you get when you mix snickerdoodles with sour cream cookies, but don’t have eggs?”

Arla on June 5th, 2009 3:54 pm

I thought I was the only one who ran out of stuff you shouldn’t ever be out of, like eggs. The cookies sound really good, but I have exactly one person in our household that even remotely needs cookies. And of course, he could care less, which is so not fair. But we do make cookies. I have a bucket of them in the freezer and Lance is supposed to know that and get a cookie craving now and then and snitch when he wants one. The other reason I like to keep cookies in the freezer is for when little children come to our house and they look up at me trustingly and ask for a snack. Do I look a grandma that much? Keep it up, Kay. My drop down kept you near the top, because I kept checking in.
Amy on June 6th, 2009 7:20 am

Oh, I’ am so glad to know this! I have the occasional no-eggs-in-the-fridge thing going on too. They look wonderful! I think choc chips and cinnamon would go great together!
Audrey on June 8th, 2009 8:48 am

Well, what I would have done is gone to recipezaar.com and put in the ingredients that I had and the ones I didn’t have (eggs) and then it would have given me a list of recipes that I could make. But, sounds like maybe it turned out better for you this way anyhow! I like baking with my kids…Kendall is my little kitchen helper.
Sharon on June 15th, 2009 9:51 am

A Story:
Faye is going to Sharon’s house.
Faye reads Kay’s site.
Faye thinks, Wow, no eggs, I could make some and even Sawyer could eat them.
Faye makes cookies and takes them to Sharon’s house. (Faye is nice, you know)
Everyone at Sharon’s house is just THRILLED (they don’t get cookies much), especially Sawyer.

End of Story.

Moral of Story: Kay’s a genius. Faye’s a thoughtful auntie. THANKS!
Sharon on June 15th, 2009 9:53 am

oh I forgot…
Yeah, next time try Google. You really can find cookie recipes without eggs. Some of them aren’t so good, but some of them really are.
Katrina on June 20th, 2009 1:34 pm

Okay, so all this and now I don’t know what Bing is! Off to google!
But wait, those cookie look awesome. My husdbands favorite cookie is snickerdoodles. I’ll bet he’ll like these! Way to create and make do.
Sharon on December 13th, 2009 10:19 am

Cookies sound great. What happened to the cooking time and oven temp?
lisa on January 15th, 2012 5:58 pm

I just stumbled upon your cookies recipe and I must say these are fantastic. Thank you so much for posting this recipe — my husband and two boys absolutely love them!
Liz on September 22nd, 2014 1:30 pm

Even though this is an old post (I came looking for it because I only have one egg and thought you had posted about making cookies without eggs) I just have to say that cinnamon and chocolate chips go great together. One of my kids’ favorite cookie is sour cream cookies. I always put chocolate chips in them. Which an acquaintance of ours thinks that it just ruins them. But obviously chocolate experts such as us should know better. Thanks for the recipe.