Archive for July, 2009

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Poor, poor neglected blog

I have been so busy, and so uninspired to write anything, here we are nearly a week between posts.  Very unlike me. I am usually full of something to say.  We are in the midst of re-testing the last of the pie recipes so we are usually too full to think about writing!  I just didn’t want you to think I had dropped off the face of the Earth.  I am here, just really busy.


Friday Baking with NotQuiteJuneCleaver Recipes for July 17- July 24

It’s that time again.  Sorry I am a bit late getting these posted today.  BUSY BUSY!!! But here are your new recipes! If you have questions and they aren’t answered on the Friday Baking page, please email me.  Happy Baking!

Your sweet recipe is our all time best cookies recipe from way WAY back.  It was the most requested when we catered years ago and now that Rachel is “back in business” they are still the most wanted.  They are just so good.  Any shape cookie is fine.

Cream Wafers

Below is a picture tutorial/recipe. As always gather all your ingredients before you start.


You will need:

  • 2 cups flour
  • 1/3 cup heavy cream
  • 2 sticks butter at room temp (do not substitute)
  • sugar for coating cut outs
  • cookie cutter of your choice (the fluted ones like shown work BEAUTIFULLY)
  • flour for dusting your work area
  • Set your oven to 375

For Filling:

  • 1 stick softened butter
  • 4-5 cups confectioners sugar
  • flavoring of choice (I use 1 tsp vanilla extract, and a 1/2 tsp coconut & lemon)
  • Coloring if you like

I use parchment lined cookie sheets.

Cut the butter into the 2 cups of flour with a pastry cutter or fork until it is mealy…like cornmeal. Add cream all at once and mix until thoroughly incorporated.


Roll 1/3 the dough out adding just enough flour to keep it from sticking to the surface (I use a silicone mat). DO NOT over work your dough or your cookies will be tough. Cut what you can from this rolling and set the scraps to the side to use ONE more time. After the second rolling, discard the dough – too “used” to use, ya know?


Place your cut outs into a plate of sugar to coat.


Place the cookies on a parchment lined baking sheet and prick each one with a fork (3-4 times- no need to get “creative” like Husband!).


Bake about 10-11 minutes until set…not browned. Remove to a wire rack till cooled.


Mix your filling ingredients with a mixer until light. Spread one cookie and top with another. Makes a YUMMY sandwich cookie and delish with a great cup of Farmhouse Blend Coffee!


Here’s your savory recipe…

Peppery Cheese Crackers (Thanks! Martha Stewart)

Makes 60 crackers

* 1 cup bread flour
* 1 cup instant polenta
* 1 1/2 teaspoons coarse salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon paprika
* 1/2 teaspoon freshly ground black pepper
* 1 cup grated Mimolette cheese
* 2 1/2 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
* 3/4 cup buttermilk
* All-purpose flour, for work surface


1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.
2. Place bread flour, polenta, salt, baking soda, paprika, pepper, and cheese in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture resembles coarse meal. With the machine running, add buttermilk. Continue processing until dough just forms a ball. Transfer dough to a lightly floured work surface and knead for a few seconds. Wrap dough in plastic and let rest at room temperature for 15 minutes.
3. Cut dough into quarters. Using 1 piece at a time, roll out dough 1/16 inch thick on a lightly floured work surface. With a dry pastry brush, sweep off the excess flour. Keep remaining pieces covered with plastic wrap.
4. Using a 1 3/4-inch fluted round cookie cutter or a small fluted pastry wheel, cut out crackers and place on prepared baking sheet at least 1/2 inch apart. Roll out a second piece of dough 1/16 inch thick and repeat cutting process; place on second prepared baking sheet. Transfer baking sheets to oven and bake until crackers are golden brown and crisp, 15 to 18 minutes, rotating once halfway through baking. Transfer crackers immediately to a wire cooling rack; let cool completely. Repeat process with remaining dough.


Two Winners! The Lucky Ones Are…

The winner of the Vintage Apron is:

Lisa at Groggy Froggy

The winner of the NotQuiteJuneCleaver Apron is:

Becca at My Journey Through 50

I will be zipping you off an email to get your mailing addresses! Congratulations to both of you and THANK YOU to everyone who participated. We will be doing another giveaway soon!

If you haven’t decided to join us for Friday Baking with NotQuiteJuneCleaver, please do! Its been a lot of fun and you may win something as well! Read all about it here.
Lastly, here is an adorable picture Rachel took yesterday. I know snails are pests and wreck things sometimes, but you have to admit he’s pretty cute.

snail copy

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