Month: October 2019

Orange Chocolate Chip Cookies

© Can Stock Photo / NorGal

I love finding new recipes. I also love baking. So, whenever I find a recipe I like I’ll add my own touches to make it my own. The following is one such recipe. I made a few changes and tested it on a few musician friends. Musicians are great guinea pigs. They’ll try anything, and they’ll give you honest feedback. This recipe is musician tested and musician approved.

 

ORANGE CHOCOLATE CHIP COOKIES
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tablespoon orange zest*
  • 1 teaspoon orange juice
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or white chocolate)
  • 1 cup chopped walnuts (optional)

Preheat oven to 350F. Grate one medium to large orange into a small bowl and squeeze its juice into a separate small bowl. Set both bowls aside. Stir flour, baking soda and salt into a medium sized bowl and set aside. Cream softened butter, sugar and brown sugar together in a large bowl until fluffy. Beat in eggs and add orange zest and orange juice. Mix until well blended. Stir in dry ingredients in small increments until well blended. If dough is too stiff add small amounts of water until desired consistency. Add chips and walnuts, if desired. Drop tablespoons of dough onto ungreased baking sheets and bake 10 to 12 minutes.

*Orange zest is another name for grated orange peel.

 

Cover photo by Robert Resetar.

By the way, Rosie’s Riveting Recipes includes many delicious historic cookie recipes. It’s available on Amazon and Barnesandnoble.com.

Celery Stuffed Spareribs

from the Rosie’s Riveting Recipes cookbook
© Can Stock Photo / sadakko

Presenting another delicious historic recipe from Rosie’s Riveting Recipes cookbook that still tastes great today. I tested the recipe with white bread, as it was popular in Rosie’s time. However, I’m pretty sure it would taste just as good with whole wheat or multigrain bread, or whatever bread you may happen to have.

Gayle Martin

CELERY STUFFED SPARERIBS

  • 1 side spareribs (about 1 1/2 lbs)
  • 1/4 cup diced salt pork or bacon fat
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 cups soft bread cubes
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper

Fry the salt pork until crisp, then remove the pieces. Cook the onions in the fat for a few minutes, add the crisp salt pork, celery and bread cubes. Season with salt and pepper. Lay the spareribs over the dressing in baking pan, sprinkle the outside with 2 teaspoons salt and 1/8 teaspoon pepper and rub with flour. Place pan in 350• F oven uncovered and bake for 1 1/2 to 2 hours or until ribs are tender. Yield: 4 servings.

Modern adaptation: Sliced bacon can be substituted for salt pork. (Bacon fat is another name for bacon grease.) Chop 4 to 6 slices of bacon and fry in a skillet or frying pan. Add onions and continue preparing the dressing as instructed in the original recipe. To help keep the dressing from getting too dry add 1/4 to 1/2 cup of water or chicken stock. Once the spareribs are placed in the baking dish decrease salt to 1 teaspoon, or, for more zing, use 1 teaspoon of celery salt. Bake as directed in the original recipe.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.