After looking through my Grandma Mangan’s recipe book at my mother’s house last fall, I decided to buy a scanner and archive the book’s contents on my computer. My father has now loaned me the recipe box of his mother, my Grandma Cahill, and I have started scanning her recipes as well.  Grandma Cahill’s collection has more recipes in poetic verse (total: 2), and Grandma Mangan’s collection has more clippings of famous dishes from local restaurants, but overall, their contents are similar. They include a recipes scribbled on scraps of paper, clippings from newspapers and processed food packaging, and index cards from friends and family. Lots of jello molds. Lots of “whipped topping.”

The first recipe I chose from my Grandma Cahill’s collection was for molasses cookies. Internet sleuthing while the cookies were baking yielded many similar—if not identical—recipes on the web, so it must have appeared on the side of a molasses container at one point and now graces the index cards of many collections. Recipe and photos after the jump.

Grandma Cahill’s Molasses Cookies
[yields ~3 dozen]
-3/4 c. shortening
-1 c. sugar
-1/4 c. molasses
-1 egg
-2 tsp. baking soda
-2 c. sifted flour
-1/2 tsp. [ground] ginger
-1/2 tsp. [ground] cloves
-1 tsp. cinnamon
-1/2 tsp. salt

Melt shortening in a 3 or 4 qt. saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt; add to first mixture. Mix well; chill.

Form in 1 inch balls, roll in granulated sugar and place on greased cookie sheets 2 inches apart. Bake in moderately hot oven, 375º F, 8-10 min.

Cookies rolled and ready to bake:

I read a tip that if you want your molasses cookies to be chewy, you should cool them on a flat surface and not a rack. Unfortunately, I read the tip after my cookies were fully cooled on a rack and tucked away in tupperware, so if you try it, let me know if it works for you. These were crunchy, but still good.

If I’m forced to choose between all of the pies that appear on the dessert table at a Thanksgiving dinner, pumpkin pie always wins out. I love the custard filling, and I find it difficult to pass up another vehicle for whipped cream during the holidays. My mind also rationalizes that it must be healthier than an apple pie because it has only one crust, conveniently forgetting the amount of sugar and cream required to make the filling.

I have attempted two pumpkin pies over the last month as part of my Pie and Manicure Sunday series, during which I bake a pie and get an very cheap manicure around the corner from my apartment. The first pie’s crust had some issues, and the amount of cream in the filling was overwhelming. I made the second one yesterday and I think I’ve found the correct ratios, but the cooking process was not without incident. More photos and a recipe after the jump

Pumpkin Pie
-2 cups fresh pureed pumpkin (roasting instructions below)
-1 pie crust (see this recipe and just cut it in half)
-1/2 cup whipping cream
-1/2 cup granulated sugar
-1/4 cup brown sugar
-3 eggs, lightly beaten
-1/2 tsp. vanilla
-1 tsp. cinnamon
-1 tsp. ground cloves
-1/2 tsp. ground ginger
-1/2 tsp nutmeg
-Dash of salt

Roasting the pumpkin: A pie pumpkin is a small cooking pumpkin, usually 6-8″ tall. Slice it in half, remove the seeds, and roast for an hour on a baking sheet (cut side up) at 400°. Allow it to cool, then use a spoon to scoop out the flesh. Puree it in a food processor and set aside.

1) Make your crust according to the instructions in my earlier post, or use your favorite recipe. After it is chilled, roll it out, place in your pie pan, cover with plastic wrap, and chill for another 30 minutes.

2) While the dough is chilling, mix together all of the filling ingredients in a large bowl (if your food processor is large enough, you can do this all in the processor bowl). Special note: Don’t forget to add the spices, like some people that are easily distracted while working in the kitchen. You’ll remember fifteen minutes into the baking process and be forced to remove your pie, sprinkle the spices on the custard that was setting so well, and mix with a spoon. If there was a FAIL blog dedicated to cooking, this photo would be very appropriate. It’s enhanced by my baggy flannel pajama pants. #ingredientfail

3) Pour the filling into the crust and bake for an hour at 350°, or until the custard is set. You can test this by giving the pie a jiggle, and if the filling shakes and ripples, it needs a few more minutes. If your crust is browning too much, cover just the crust with a layer of tinfoil. I also recommend placing the pie on a baking sheet to catch any runoff and make it easier to handle.

4) Allow the pie to cool at room temperature, then cover the place in the refrigerator to chill for 3-4 hours. Slice and serve with whipped cream, if desired. And, if you’re like me, thank the cooking gods that your pie wasn’t completely ruined by your mid-bake stirring.

It was a banner weekend: dinner on the Upper West Side on Friday night, the farmers’ market in Grand Army Plaza on Saturday morning, shopping and macarons in SoHo in the afternoon, beer and tacos in Sunset Park at night, and finally on Sunday, manicures, pints of pumpkin ale, and lots of cooking in Park Slope. It felt the way a New York weekend should, with just the right balance of adventure and absurdity, and enough scenic views for a Woody Allen film. Much of it also revolved around food, so it was natural to wind down by baking a pie Sunday afternoon with my well-manicured hands.

I wanted to go recipe-free to make an apple cranberry pie, so I tried to remember as many techniques as I could from last year’s apple pie adventure and winged the rest. The pie was a success, but I forgot to add flour to the apple mixture which resulted in a little excess liquid. I’ve corrected it in the recipe after the jump.

Apple Cranberry Pie
Crust
-2 1/2 cups flour
-2 tsp. sugar
-1/4 tsp salt
-1 cup unsalted butter, chilled and cut into 1/2″ cubes
-5-6 tbs. ice water

Filling
-4 large Jonagold apples (or baking apples of your choice), peeled and sliced into 1/4″ wedges
-Juice of 1 large lemon
-2/3 cup dried cranberries
-2/3 cup sugar
-1 tbs. ground cinnamon
-1 tsp. allspice
-1/2 tsp. vanilla
-1/4 tsp. almond oil
-2 tbs. flour

1) Mix flour, sugar, and salt in a large bowl. Add butter and cut in using two knives, slicing the butter into small pieces throughout the flour (alternate: add ingredients to a food processor and pulse until it’s a course meal).

2) Add 2 tbs. of ice water and mix in with a fork. Continue adding water until the dough is lightly moistened and can form into a ball. Form it into two disks, place in plastic wrap, and chill for at least 30 minutes.

3) While the dough is chilling, mix the apples, cranberries, lemon, sugar, vanilla, almond oil, cinnamon, and allspice in a large bowl. Pour the mixture into a large sieve over a bowl and let sit at room temperature for at least 30 minutes.

Once 30 minutes have elapsed, pour the excess liquid into a small saucepan and bring to a boil. Cook until it becomes a syrup, just thick enough to coat the back of a spoon, and set aside.

4) Preheat the oven to 350º. Remove the dough from the fridge and let sit at room temperature for 10 minutes. Lay out a sheet of wax paper, coat with flour, and place the first disk in the center. Sprinkle more flour on the dough and place another sheet on top, then begin to roll the dough into a 12″ circle, about 1/4″ thick. Repeat this process with the other disk of dough.

5) Place one sheet of dough in the bottom of an ungreased pie pan, taking care not to let it stretch. Toss the apple mixture with 2 tbs. flour, then add on top of the dough. Drizzle the mixture with the apple syrup you boiled down earlier, then top with the other sheet of dough. Cut away the excess dough from the edges and crimp with your fingers or a fork to seal them together. Also, cut in three vents in any pattern you’d like (My vents pictured below were not large enough).

6) Place the pie on a baking sheet to catch any drippings and bake at 350º for 1 hour. Keep an eye on the crust edges and if they brown too quickly, cover them with a layer of aluminum foil. Once baked, let the pie cool for an hour before serving.

My friends Angela and Sean hosted a small gathering Sunday afternoon to celebrate an a match made in culinary heaven: grilled sandwiches and beer. They gathered an impressive array of meats, cheeses, mustards, and more, and were ready with some fantastic combinations. More photos and combos after the jump

Angela made the first batch of sandwiches. They included ham, Swiss cheese, thin-sliced Roma tomatoes, and mustard. The secret ingredient? A light spread of cinnamon applesauce on each slice of bread.

They were the perfect match with a Belgian wheat beer.

Sean made the next two varieties. The first had thin-sliced granny apples, red onion, bacon, and cheddar sandwich with mustard.

Sean assembles the magic:

The final was a dessert sandwich of brie, granny smith apples, and cranberry pepper jelly. I don’t have a photo of the final sandwich, but I do have one of a lot of slow-cooked bacon. Mmmm.

In short, grilled sandwiches + beer + Sunday afternoon = WIN.

This week has been a roller coaster ride of uncertainty, and when I’m uncertain about things that factor largely into my life and well being, my mind turns into a simulator of worst case scenarios. Like the NASA astronauts or people playing SimCity, it prepares me for anything that could come my way, for better or worse. It’s why I carry a sewing kit and a pair of socks in my purse at all time, I had a sleeping bag in the trunk of my car throughout college, and I always leave my apartment with an extra half-hour to spare if traveling by subway. I mentally note easily accessible bathrooms around the city, and if you called me from most neighborhoods below 23rd Street or in northern Brooklyn, I could probably give you directions to one.

I was sprawled on the couch last night in the midst of one of my “What if…” sessions when I made an important decision. It was time to relax. It was time to make some brownies. For me, there is no dessert more comforting in both taste and texture, especially when they contain more butter than is found in many homes these days. Forget chocolate chip cookies. These childhood icons are low maintenance and no electric mixer needed.

This is one of my favorite brownie recipes, and while it does require a little time on the stove, the results are completely worth it. If you make them, cut them into small pieces because they are very, very rich. Relax and enjoy.

I tried to make a peach and blueberry galette on Sunday and failed miserably. The tart’s sugar levels were off and crust wasn’t rolled thin enough, turning it into a rock hard biscuit surrounding a pile of roasted fruit. This happens from time to time when I’m making up recipes and trying new dishes, but usually Ramsey offers a comforting, “Oh no, it doesn’t look that bad, I’m sure it tastes fine.” However for the galette, he conceded that there was no way to spin it.

Feeling defeated, I turned to one of my favorite simple desserts: roasted stone fruit. I usually serve them with a small scoop of vanilla ice cream, but I made a cinnamon whipped cream instead and I think it worked well. Plums, peaches, and cinnamon feel like a natural combination, and they can all be thrown together and cooked in under 30 minutes.

Roasted Stone Fruit
-2 peaches (room temperature)
-3 plums (room temperature)
-1 tbs lime juice
-2 tbs honey
-1 1/2 tbs. butter, cut into small cubes

1) Pre-heat oven to 350º.

2) Toss fruit, lime juice, and honey in a 9″x9″ baking dish. Once the fruit is evenly coated, top it with the butter.

3) Bake for 20-30 minutes, or until fruit is tender and easily poked with a fork. Allow to cool for 10 minutes, but serve while still warm topped with whipped cream or ice cream.

Cinnamon Whipped Cream
-2/3 cup whipping cream
-2 tbs. sugar
-1/2 tsp. vanilla
-1 tsp. cinnamon

1) Add ingredients to a large bowl. Use a whisk or whisk attachment on an electric mixer to begin whipping at the lowest setting. Increase the speed as the cream begins to thicken and stop once it can form a soft peak.

Despite temperatures in the nineties, I continued my trend of incredibly easy desserts this afternoon by making a blueberry crisp. It’s cheap, it’s fast, and you can usually make it without having to run out for special ingredients as it follows a simple formula of fresh fruit + sugar + oats, flour, and butter topping. If you’re really lucky, blueberries will be very ripe and on sale at the local market (a whopping 3 pints for $5 was what I found today). You can also get away with eating it for breakfast, however adding a scoop of ice cream in the morning may go too far. A dollop of whipped cream might be the perfect compromise. Full recipe after the jump.

Blueberry Crisp
Fruit Layer:
-4 cups blueberries, washed and dried
-Juice of 1 lemon
-1/3 cup white sugar

Topping Layer:
-1 cup rolled oats
-1/3 cup flour
-1/4 cup brown sugar
-1/4 cup white sugar
-1 tsp. cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. ground ginger
-5 tbs. butter, chopped into small cubes

1) Pre-heat the oven to 375º. Lightly grease the bottom of  9″ x 9″ baking dish with unsalted butter and set aside.

2) Toss together blueberries and lemon juice in a large bowl. Add the sugar and toss until the berries are fully coated. Pour them into the baking dish, creating an even layer.

3) Rinse and dry the bowl. Add all of the dry ingredients and stir together, then cut in the butter using two knives or your hands. Pour the crumble mixture over the berries.

4) Bake for 35 minutes, cool, and serve with vanilla ice cream or whipped cream.

When I think of pie, my mind immediately goes to setting up a workstation complete with flour, ice water, a rolling pin, and plenty of wax paper. I recall the careful waiting game of chilling the dough, then rolling it out (but not too much!), and trying to place it into a pie dish without ripping it. It’s a rewarding but stressful process that I’m not always prepared to undertake.

Enter the graham cracker: a buttery, sweet angel to the rescue of those who want to bake a pie but don’t want the hassle of a flour-based crust. It’s the crust of choice for chocolate and banana cream, but it’s most notably found lining the pans of key lime pies everywhere.

I made my first key lime pie this weekend for a small gathering of friends. Although I had consumed more than my weight in the pie as a child visiting my grandparents in Florida, I’d never even looked at a key lime recipe before. This was the simplest version I could find, as I wanted to skip the meringue topping.

Overall, it was one of the easiest baked goods I have ever made, save for the labor involved in squeezing the limes. No stress, no rolling pins. I was unable to find key limes in Greenpoint, I so I used regular limes, a dash of lemon juice, and 1/2 tsp. of lime zest in the filling to make sure it had the right balance of tart and sweet. My only recipe suggestion is lightly greasing your pie dish with butter because the graham cracker crust may stick a bit.

In place of photos from my baking process (I was frazzled getting ready for company and forgot to document), I offer you photos from a yo-yo competition I attended the following day at South Street Seaport.

It’s been years since I’ve had rhubarb pie. I’ve always equated its flavor with early summer, particularly Memorial Day weekend which was usually spent at a family friend’s cottage in the Finger Lakes when I was a kid. The wonderful balance of tart and sweet brings back memories of sitting on a dock near sunset with a paper plate and a big slice of pie, just as the fireflies started to appear over the water.

When temperatures reached into the seventies this weekend I was inspired to make my first rhubarb pie. Rhubarb has only been in season for a few weeks, so every stand that had it in Union Square seemed to be especially crowded with people inspecting each stalk. I grabed enough for three cups worth of pie filling (along with a bunch of asparagus) and headed back to Brooklyn.

Rhubarb Pie
-Double pie crust of your choice (I have been trying a few different recipes lately and had success with this one with two additional teaspoons of sugar)
-3 cups chopped rhubarb
-1 cup sugar
-4 tbs. flour
-1 tsp. cinnamon
-1/2 tbs. unsalted butter

1) Preheat the oven to 450°. Mix flour, sugar, and cinnamon in a small bowl and set aside.

2) Grease a 9″ pie plate with butter and roll out the dough for your bottom crust. I’ve found it easiest to roll the dough between a piece of folded wax paper with a sprinkling of flour on either side. It makes for easy clean-up and seems to stick less.

3) Carefully place the dough in the pie plate, taking care not to stretch it. Trim the edges and then use a fork to prick the surface of the dough.

4) Use 1/3 cup of the sugar, flour, and cinnamon mixture to create a layer on the bottom of the pie. Next, pour in the chopped rhubarb and create an even layer. Top with the remaining sugar mixture and do not stir. Chop the 1/2 tbs. of unsalted butter into small cubes and distribute evenly on top of the filling.

6) Roll out the top crust and place on top of the pie. Cut away the excess dough and crimp the edges using your fingers or a fork to seal with the bottom crust. Cut slits in the top of the crust to allow for steam to escape. (I should have made the slits a bit wider in mine, but here’s a photo nonetheless)

7) Bake at 450° for 15 minutes, then reduce heat to 350° for 40-45 minutes. Cool and serve. The warmer the pie is, the more syrupy it will be.

Happy Cinco de Mayo! To celebrate the holiday I’ve turned my attention to flan, a caramel-topped custard dessert that you can prepare with just five ingredients. I consider it to be the under appreciated cousin of crème brûlée, often overlooked because it doesn’t require the pageantry of a butane torch (nothing says “fancy” quite like a controlled fire in the kitchen). You can easily flavor it with chocolate, coconut, or just about anything else that can be added to or infused into custard, but I decided to go for a basic flan with just a touch of vanilla.

Vanilla Flan
Caramel:
-1/2 cup sugar
-3 tbs. water

Custard:
-3 eggs
-1 egg yolk
-2 cups whole milk
-1/2 cup sugar
-1 tsp. vanilla

Equipment list:
-1 small saucepan
-1 medium saucepan
-4 6oz ramekins or custard cups (If you don’t have any, they are affordable at $2-$3 each at most cooking stores)
-1 baking dish (preferably glass) with minimum depth of 3 inches
-1 large mixing bowl
-Whisk
-Teakettle (or additional small saucepan)

1) Place the 4 ramekins or custard cups into the baking dish near the stove. Make sure the cups aren’t touching the sides of the dish or each other to ensure even heating. I decided to try out my new custard cups for this recipe.

2) Add sugar and 3 tbs. water to the small saucepan and stir until all of the sugar is moistened. Turn on heat to medium-high. It should take 6-10 minutes for the sugar to melt into a syrup and caramelize, the ideal color being a light golden brown. I don’t recommend stirring at all during this time, but you can swirl the pan if you need to break up any chunks of sugar that aren’t heating. Keep a close eye on it because once it starts to caramelize, it will go quickly.

2) Once the sugar has reached a light golden brown, quickly pour even amounts into each cup. Use a pot holder or oven mitt to then pick up each cup and create a uniform coating on the bottom.

3) Preheat the oven to 350°.

4) Break the 3 whole eggs into the large mixing bowl, then add the single egg yolk. Pour in a splash of vanilla and then whisk lightly until fully mixed. Make sure not to whisk too much as you want to avoid adding air to the eggs.

5) Put the teakettle on to boil and pour the milk and remaining sugar into the medium saucepan. Bring to a very light simmer while stirring occasionally, then reduce the heat to low.

6) Now it’s time to temper the eggs. This requires adding the warm milk and sugar mixture to the eggs in small amounts to slowly bring their temperature up. If you were to add the milk all at once, it would result in a bowl of sweet scrambled eggs.

Slowly add 1/3 cup of the warm milk and sugar mixture to the eggs while whisking continuously. Repeat this twice more, then slowly pour the contents of the mixing bowl into the warm saucepan while whisking.

7) Once the milk, sugar, eggs, and vanilla are fully incorporated, evenly divide between the cups.

8 ) The teakettle should be near boiling at this point. Remove from heat and then pour the water into the baking dish, taking care not to get any in the custard, until it reaches halfway up the cups.

9) Using pot holders, carefully place the baking dish in the oven and bake for 40-45 minutes, or until the custard is softly set. This means the custard is firm but will still jiggle a bit in the center.

10) Remove the baking dish from the oven, then place the cups on a cooling rack or towel-covered counter. Allow them to cool almost completely and then put them in the fridge to chill for 3-4 hours.

11) Once completely chilled, remove the cups from the fridge. To serve, run a thin knife around the edge of the custard to loosen, then turn upside down on a plate. If it does not come out immediately, place the cup in shallow baking dish filled with warm water for 10 seconds and try again.