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My Mama, when she was very young.
When I was a little girl, I knew the Holidays were upon us when my sweet Mama would make these! I now  make them for my family and we have dubbed them "Christmas Delight Cookies"


I have adjusted this recipe for high altitude and included the changes in ingredients for lower elevations. The coconut, butterscotch, nuts and cherries are a wonderful combination!


You will find a printable PDF at the bottom of this post!

Preheat oven to 350 degrees

Ingredients:

3 1/2 sticks of butter (softened at room temp)

2 cups of light brown sugar (add 4 tablespoons more for low altitude)

1 cup white sugar (I use organic)

2 large eggs plus one egg yolk (eliminate extra egg yolk for lower altitudes)

3 teaspoons of vanilla

4 1/2 cups of all purpose flour

1/2 teaspoon of baking soda (use 2 teaspoons for lower altitude)

1/2 tsp salt (increase to 1.5 teaspoons for lower altitudes)

1 bag butterscotch morsel chips

4 oz pecans (optional)

1 large jar maraschino cherries (cut in halves)

8z bag shredded coconut

Directions:

In a large mixing bowl cream together butter, both sugars, eggs, and vanilla. Beat on medium speed until creamy.

In another bowl mix all the dried ingredients (except the morsels, pecans, coconut). Add in thirds to the creamy mix until thoroughly blended. Fold in you butterscotch morsels and optional pecans.

Roll into small balls and cover with coconut. Press a small divot into the balls. Place a half of a cherry in the divot.  Place on a greased cookie sheet. Bake in the oven between 10-12 min.


stilettos_in_the_mud_christmas_delight_cookies.pdf
File Size: 195 kb
File Type: pdf
Download File

 
 
Stilettos In The Mud
Messy baker!
Treats have less calories during the Holidays, or so I have been told (yeah I know it  isn't true.. I'm not THAT gullible). I have been baking up a storm! I am struggling this year as I am trying to play with my favorite recipes and making them high altitude friendly! I have never had to adjust my cooking before and it has been ...let's say ... interesting. I am not sure how thrilled the cowboy was with running back to the store for more ingredients! Thank goodness he was patient but I believe it had something to do with the promise of ... cookies! (said in a Cookie Monster Voice)

Yesterday, I started simple, or so I thought! Took me all day to get a decent chocolate chip cookie at high altitude! I'll be honest, I normally just use the recipe on the back of the Toll House Chocolate Chip Bag. That is what my grandmother ALWAYS used! So, if you are not HIgh Altitude, just follow the red links where the recipes can be found as I am not able to place them here :) OR you can adjust for low altitude baking!! I'll provide the info on how to do that here as well... but I haven't tested those recipes yet!  Happy Baking!


High Altitude Recipe for Chocolate Chip Cookies @ Stilettos In The Mud
Yes... we use mason jars as our everyday glasses here ... we found a long time ago they hold up well to children!
The amazing think about these? They retained their softness... I had one for breakfast! To make these festive and FUN for Christmas, we sometimes also add Dried Cranberries or pecans to the mix! This is optional! :) This is a large batch recipe.. you can half it for smaller batches :) We have a large family and we make cookies for friends and family!


Preheat oven to 350 degrees
Ingredients:
3 1/2 sticks of butter (softened at room temp)
2 cups of light brown sugar (add 4 tablespoons more for low altitude)
1 cup white sugar (I use organic)
2 large eggs plus one egg yolk (eliminate extra egg yolk for lower altitudes)
3 teaspoons of vanilla


4 1/2 cups of all purpose flour
1/2 teaspoon of baking soda ( use 2 teaspoons for lower altitude)
1/2 tsp salt (increase to 1.5 teaspoons for lower altitudes)
1-2 bags semi sweet chocolate chips ( I only use one bag because I think that is enough but some people like more chips)


Directions:
In a large mixing bowl cream together butter, both sugars, eggs, and vanilla. Beat on medium speed until creamy. 


In another bowl mix all the dried ingredients (except the morsels). Add in thirds to the creamy mix until thoroughly blended. Fold in you chocolate morsels, and if you decided to add cranberries and nuts add those too!


Roll into small balls and place on a greased cookie sheet. Bake in the oven between 10-12 min


PS... Santa will love them ;)
Printable for easy baking below!
amazing_chocolate_chip.pdf
File Size: 174 kb
File Type: pdf
Download File

 
 
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Ingredients:

1/4 Cup Unsweetened Cocoa Powder ( I prefer Giradelli but use what you have on hand)
1/3- 1/2  Cup Truvia or Splenda (if you use the granulated Splenda with Fiber it is even less carbs but I like Truvia!) I used the smaller amount of sweetener but it depends on your preference!
2/3 Cup of HEAVY Whipping Cream 
Egg Whites from 4 Larger Eggs
16 ounces of Heavy Whipping Cream ( to be whipped)
1/16 cup of water


Step One:
Whip the 2/3 whipping cream until it forms soft peaks. Set aside.

Step Two:
Blend the cocoa and the water and cook on low until bubbly and warm. Set aside to cool. Once cooler add the Sweetener and 2/3 cup of whipped cream and mix together. Set aside.

Step Three:
Separate the yolks from the whites. Mix with a hand blender until it turns white and soft beautiful valleys and peaks form. Should take 3-5 minutes. Make sure your mixer is clean (oils can keep egg whites from stiffening up.)

Step Four:
In a separate mixing bowl Blend your 16 ounces of heavy whipping cream until it forms stiff peaks. Don't over mix or you will have butter! 

Step Five:
Remove 1/2 Cup of Whipped Cream for topping. 


Step Six:
Add the Cocoa/Sweetener/ Whipped Cream Blend to the bowl On top of this add the remainder of your whipped cream. Blend carefully but thoroughly by folding the mixture with a spatula. 


Step Seven:
Place in individual size bowls and top with Heavy Whipped Cream you have set aside. Place in refrigerator...tastes best very cold! :) Enjoy!


Please let me know if there is something about this recipe which is unclear! xoxo

 
 
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Traditional Pumpkin Pie 
makes 2 -9 inch pies
I'm one of those lucky people who grew up with women who seemed to know how to cook everything from scratch, and I learned there is great joy brought to the soul and to the taste buds in making things this way. This recipe gives you two options for pie filling. One straight from a real pumpkin or winter squash or from the can. Both will give you delightful results. 
Crust
Ingredients
2 1/4 cups of all purpose flour
2 tbs stevia, truvia or organic cane sugar
1 tsp sea salt
2 sticks of cold unsalted real butter cut into cubes
3-5 tbs cold water (more if needed)
Repeat process for second crust. I never double the recipe. 
Food Processor Directions
Pulse flour, sugar, and salt in your food processor until blended. Add butter and pulse until it resembles a course meal. Should take 10 - 15 seconds. Slowly add water until it begins to hold together. Remove from processor. Shape into two  flattened balls, wrap tightly in plastic wrap. Place in the fridge for at least an hour. Can be refrigerated a couple of days or placed into the freezer for a month. You will have to thaw it before use if you place it in the freezer.
By Hand Directions
In a large mixing bowl mix the flour, sugar and salt until blended. Add butter. With a forks blend by hand until it resembles a course meal. Slowly add water, and with clean hands mix until flour mixture begins to hold together.  Shape into two  flattened balls, wrap tightly in plastic wrap. Place in the fridge for at least an hour. Can be refrigerated a couple of days or placed into the freezer for a month. You will have to thaw it before use if you place it in the freezer.

Preparation and Baking Directions (for the crust)
All purpose flour surface or a Silpat to prepare crust.
Preheat oven to 325 degrees.

Remove your pie crust from the refrigerator after you have made it as instructed above. Roll onto your silpat or floured surface. Roll into a 1/8 inch thick fairly round section. I then take my pie plat and invert it onto the crust and cut it into a circle with a damp knife leaving plenty of edge to work with (Usually and inch or two larger than the plate) Place pie plate right side up. Careful place crust in the pie plate. Flute or pinch the edges while tucking any extra crust under. 

Place in the oven and bake until a light golden color. About 15 minutes. Let cook while you prepare the  Pumpkin Filling.


Pumpkin Filling
makes filling for two pies
You will need 3  3/4 cups of fresh pumpkin puree (see instructions below for processing your own pumpkin or winter squash.)
                                             or
2 - 15 ounce cans of pumpkin puree (not pumpkin pie mix)
1 1/2 cups brown sugar / or organic cane sugar
( or you can use Truvia as the sweetener however you will want to reduce cooking temperatures 25 degrees and increase cooking time up to 20 minutes)
2 tbs cornstarch
1 tsp sea salt
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp tsp nutmeg
1 small pinch of ground clove (don't over do it)
2 tsp vanilla extract
6 large eggs
2 -12 ounce cans of evaporated milk
Directions
Wisk all the ingredients in a large bowl until thoroughly mixed. Add to your cooled pie shell. Bake 50 - 55 minutes until the center is set but still has a little jiggle to it. Keep an eye on it while it is baking. If the crust begin to brown to quickly cut strips of foil and cover the crust edges. 

Remove from oven and cool on a rack. Pie is best if refrigerated over night!

Top with whipped Cream for serving ( I like to use real whipping cream)

How to make Homemade Pumpkin Puree
Ingredients
1 large pie pumpkin (Cinderellas are amazing) or sweeter winter squash such as butternut(may need two)
Water
Baking Pan that will accommodate both halves of pumpkin
DirectionsCarefully cut lengthwise in half and remove the seeds. Place the pumpkin/squash, cut side down in a baking dish with about an inch of water. Cover and bake in the oven at 350 degrees for 35- 45 minutes or until tender. Test back side with a fork. When it inserts easily, they are done. Remove from oven and allow to cool completely. Scrape the pumpkin out of the shell. You can hand mash or process until smooth in a food processor. 

 
 
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Vanilla Pumpkin Pecan Custard
For those who are trying eat a little healthier, this is a fabulous alternative! It is gluten free, crust-less, and uses sugar alternative (stevia/truvia)
Preheat oven to 350 degrees
Ingredients
(serves 8-10)
32 ounces of fresh pureed or canned pumpkin ( I prefer fresh and Ill explain how to make your own below this recipe!)
1 1/2 tbs of cinnamon
1/2 tbs ground ginger
1/2 tbs nutmeg
2 tbs vanilla extract
1 pinch of sea salt
1/4 cup stevia/ Truvia
1 cup heavy cream
1/3 cup water
6 beaten eggs


couple tbs of butter to grease custard dishes or greased 1/2 pint jars

1/4 cup chopped pecans mixed with 2 tsp truvia
2 tsp stevia

8-10 pecan halves to garnish

Directions
Mix all the above first set of ingredients in a large mixing bowl. Spoon the pecan mixture into greased custard cups or 1/2 pint jelly jars for a rustic feel . Add the custard mixture. Place a pecan half on the top of each one. Place either custard cups or glass jars into a baking dish with a 1/4 inch of water. Bake in oven 35 to 40 minutes until the custard is set.