Debbie Macomber's Cedar Cove Cookbook Read online

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  TIP

  Substitute chopped almonds for the pecans and you’ll get a cookie reminiscent of an old-time coconut-almond candy bar.

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  Giant Chocolate Peanut Butter Chip Cookies

  Two great tastes combine in a cookie that brings out the kid in all of us. Serve with a tall glass of milk.

  Makes 18 cookies

  1 cup (2 sticks) unsalted butter, at room temperature

  1 ¼ cups granulated sugar

  2 large eggs

  ½ cup cocoa powder

  2½ cups all-purpose flour

  ¼ tsp salt

  1 teaspoon baking powder

  ½ cup semisweet chocolate chips or chunks

  1 12-ounce bag peanut butter chips

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. In large bowl of electric mixer on high speed, cream butter and sugar until blended. Add eggs; beat until blended. Beat in cocoa powder. Beat in flour, salt and baking powder until just combined. Fold in chocolate and peanut butter chips. Use a wooden spoon to gently turn the dough in bowl to ensure all ingredients are combined.

  3. Drop dough by 1/3 cup craggy balls onto prepared sheets. Press down on balls to flatten slightly. Bake 16 to 18 minutes (16 minutes yields a very fudgy cookie). Let cool on pan for 5 minutes. Transfer to wire rack to cool completely.

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  TIP

  Take the cookies out of the oven when they still seem a bit underbaked and soft in the middle.

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  Pumpkin Tea Cake with Honey Cream

  The honey cream spread for this cake makes it a super-special treat.

  Makes 1 loaf

  2½ cups all-purpose flour

  2 teaspoons baking soda

  ½ teaspoon salt

  1 tablespoon plus 1 teaspoon pumpkin-pie spice

  2 large eggs

  1 ¼ cups granulated sugar

  ½ cup (1 stick) unsalted butter, melted

  1 15-ounce can solid-pack pumpkin (not pumpkin pie mix)

  HONEY CREAM

  4 tablespoons (½ stick) unsalted butter, at room temperature

  4 ounces cream cheese, at room temperature

  2 tablespoons honey

  ½ cup confectioners’ sugar

  1. Preheat oven to 350°F. Butter and lightly flour a 9-by-5-inch loaf pan.

  2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, melted butter and pumpkin until blended. Fold in dry ingredients just until blended.

  3. Pour batter into prepared pan; smooth top. Bake 1 hour, until toothpick inserted in center comes out with just moist crumbs. Transfer to wire rack; cool in pan 15 minutes. Run a knife around pan edges; invert cake onto rack. Cool completely.

  4. For honey cream: In a medium bowl, beat butter, cream cheese, honey and confectioners’ sugar until smooth. Serve bread with a pot of honey cream to spread on slices.

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  TIP

  Make sure you use a can of pure pumpkin, not pumpkin-pie mix.

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  Sugar-Dusted Molasses Crinkles

  Serve these old-fashioned favorites with a steaming cup of tea or a tall glass of milk.

  Makes about 32

  4½ cups all-purpose flour

  ½ teaspoon salt

  2 teaspoons baking soda

  2 teaspoons ground ginger

  1 teaspoon ground cloves

  1 ½ teaspoons ground cinnamon

  ½ cup (1 stick) unsalted butter, at room temperature

  ½ cup vegetable shortening

  1 cup granulated sugar, plus extra for dipping

  1 cup brown sugar

  ½ cup plus 2 tablespoons molasses

  2 large eggs

  1. Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.

  2. In a medium bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon.

  3. In a large bowl with electric mixer on high speed, beat butter, shortening and both sugars until fluffy. Beat in molasses. Add eggs, 1 at a time, beating well after each addition. Slowly add dry ingredients; beat until combined.

  4. Pour about ¼ cup granulated sugar into a small shallow bowl. Scoop up about ¼ cup dough; form a 2-inch ball by rolling dough between your palms. Roll balls in sugar. Repeat with remaining dough. Place on prepared sheets about 3 inches apart. Using a glass, gently press down on balls to flatten slightly.

  5. Bake 12 minutes, until puffed and cracked on top. Cookies will still be slightly soft. Transfer to wire rack to cool.

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  TIP

  Use dark molasses for baking. It has a fuller, less sweet flavor than the light variety. Avoid blackstrap molasses, which is quite bitter.

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  Broccoli Quiche with Ham and Gruyère

  The center of this quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink a bit) as it cools.

  Serves 8

  1 refrigerated or frozen pie crust, thawed

  1 cup broccoli florets

  2 large eggs

  2 egg yolks

  ¾ cup whole milk

  ¾ cup heavy cream

  Salt and pepper

  1 cup diced deli ham (about 4 ounces)

  ½ cup shredded Gruyere or Jarlsberg cheese

  1. Partially bake pie shell according to package directions.

  2. Preheat oven to 375°F; set oven rack to center position. In a medium saucepan, cook broccoli in boiling water 2 minutes, until crisp-tender. Drain well.

  3. In a medium bowl, whisk whole eggs and yolks, milk, cream, salt and pepper until blended.

  4. Spread broccoli, ham and cheese evenly over bottom of warm pie shell. Pour in egg mixture to ¼-inch below crust rim (you may have extra, don’t fill it up). Bake 35 minutes, until lightly golden brown and a knife blade inserted near the edge comes out clean, and center feels set but soft. Transfer to wire rack to cool. Serve warm or at room temperature.

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  TIP

  Prebaking the pie crust prevents it from becoming soggy and tasting raw in the finished quiche.

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  Asian Peanut Noodle Salad with Chicken and Red Grapes

  This is a mild version of the popular restaurant staple. Increase the pepper flakes if you like it spicier.

  Serves 4

  DRESSING

  ½ cup smooth peanut butter

  ¼ cup soy sauce

  1/3 cup warm water

  2 tablespoons rice-wine vinegar

  2 tablespoons toasted sesame oil

  2 tablespoons brown sugar

  1 tablespoon minced and peeled fresh ginger

  2 cloves garlic, chopped

  ½ teaspoon red pepper flakes, if desired

  SALAD

  2 boneless, skinless chicken breast halves

  1 pound Asian rice noodles or 12 ounces spaghetti

  3 scallions, thinly sliced

  1 cucumber, peeled, seeded and diced

  1 cup red grapes, halved

  ½ cup chopped fresh cilantro, if desired

  1. For dressing: In blender or food processor, puree all dressing ingredients until smooth, about 2 minutes. If mixture seems too thick, add hot water, 1 tablespoon at time, until the consistency of heavy cream.

  2. Trim excess fat and skin from chicken. In a medium saucepan, place chicken and water to cover over medium-high heat. Bring to a simmer; poach 10 minutes, or until chicken is just cooked. Remove chicken to cutting board; let rest 5 minutes. Shred chicken into bite-size strips.

  3. Meanwhile, cook noodles according to package directions. Drain, then rinse with cold water until cool to touch. In large bowl, toss noodles with chicken, scallions, cucumber and dressing until coated. Gently fold in grapes. Garnish with cilantro, if desired.

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  TIP

  Toss the noodles with the sauce while they are still wa
rm or the noodles will get gloppy.

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  Honey-Walnut and Butter Scones

  Here’s a basic recipe for this classic Scottish quick bread. For variations, add ½ cup shredded cheese or 2 tablespoons chopped fresh thyme or tarragon.

  Makes 8 wedges

  2 cups all-purpose flour

  1 tablespoon granulated sugar

  1 teaspoon cream of tartar

  ½ teaspoon baking soda

  ½ teaspoon salt

  4 tablespoons (½ stick) cold unsalted butter, diced

  2 tablespoons honey

  2/3 cup whole milk or half-and-half

  ½ cup chopped walnuts

  1. Preheat oven to 400°F; set oven rack to middle position. Line a large baking sheet with parchment paper.

  2. In food processor, pulse flour, sugar, cream of tartar, baking soda and salt until blended. Add butter pieces; process until mixture resembles coarse meal. Transfer mixture to large bowl.

  3. Make a well in the center of mixture; whisk honey into milk and pour milk into well. Stir to form a soft dough. Add walnuts and stir briefly to blend. Turn dough onto a floured countertop. (Dough will be wet.)

  4. Using floured hands, press dough into a ½-inch thick round. Using a sharp knife, cut round into 8 wedges. Gently place wedges on prepared sheet. Bake 15 minutes, until scones are lightly browned around the edges. Transfer to a wire rack to cool.

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  TIP

  Scones don’t keep well. Either eat these the day they are baked, or wrap tightly and freeze.

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  Peanut Butter Sandwich Cookies

  Chewy, crunchy, sweet and salty. What more does anyone need?

  Makes about 30 sandwich cookies

  2 cups all-purpose flour

  1 ½ teaspoons baking soda

  ½ teaspoon salt

  1 cup (2 sticks) unsalted butter, at room temperature

  2 cups creamy peanut butter

  1 cup brown sugar

  1 cup granulated sugar, plus extra for topping

  2 large eggs

  2 teaspoons vanilla extract

  FILLING

  6 ounces cream cheese, at room temperature

  ½ cup creamy peanut butter

  ½ cup confectioners’ sugar

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. In a medium bowl, combine flour, baking soda and salt. In large bowl with electric mixer at high speed, beat butter, peanut butter and both sugars until light and fluffy. Beat in eggs and vanilla. Gently fold in flour mixture until just incorporated.

  3. Roll a rounded tablespoon of dough between your hands to make a ball. Place balls onto prepared sheets. Dip a fork in additional granulated sugar; press each dough ball to make crisscross pattern. Bake 14 minutes, until lightly brown around the edges. Cool on baking sheet 5 minutes. Transfer to wire rack to cool.

  4. For filling: Beat all ingredients together until creamy. Spread about 1 tablespoon filling between 2 cooled cookies.

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  TIP

  Line the baking sheet with parchment for even browning and to guard against burning.

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  Super Fudge Brownies

  The only brownie recipe you will ever need. They are the fudgy type of brownie—you won’t be able to cut them into squares until they are completely cool. In warm weather, store in the refrigerator.

  Makes 24 brownies

  5 large eggs

  3½ cups granulated sugar

  1 tablespoon vanilla extract

  1 cup (2 sticks) unsalted butter

  1 8-ounce box unsweetened baking chocolate, coarsely chopped

  1 tablespoon instant espresso powder

  1¾ cups all-purpose flour

  ½ teaspoon salt

  1. Preheat oven to 375°F. Set rack to upper third of oven. Line a 9-by-13-inch baking pan with a large sheet of foil, pressing foil so that it fits into the pan. Lightly butter foil.

  2. In large bowl with electric mixer on high speed, beat eggs, sugar and vanilla 10 minutes, until blended. Meanwhile, in a glass measuring cup, microwave butter and chocolate until almost melted. Stir in espresso powder until combined.

  3. Reduce mixer speed to low; add chocolate mixture until blended. Mix in flour and salt until just combined.

  4. Pour batter into prepared pan. Bake 25 minutes, until top is shiny and slightly cracked along the edges. Brownies will still be soft and gooey in the middle. Do not overbake. Transfer to wire rack to cool. When completely cool, use foil edges to lift brownies out of pan. Cover and let sit at least 4 hours before cutting.

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  TIP

  Lining the pan with foil makes for easy cleanup. Just lift the entire cooled brownie block out of the pan, then cut into individual brownies.

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  Best Blueberry Muffins

  Bakers tip: if using frozen blueberries, do not thaw them before adding to the batter.

  Makes 12 muffins

  1¾ cup all-purpose flour

  2/3 cup granulated sugar

  1 tablespoon baking powder

  ¾ teaspoon salt

  6 tablespoons cold unsalted butter, diced

  1 large egg

  ½ cup plus

  2 tablespoons milk

  1 teaspoon grated lemon zest

  ½ teaspoon vanilla extract

  1 cup fresh or frozen blueberries

  1. Preheat oven to 400°F. Line a standard muffin tin with paper liners. In large bowl, combine flour, sugar, baking powder and salt until combined. With pastry blender or two knives, cut in butter until mixture resembles fine crumbs.

  2. In a small bowl, whisk egg, milk, lemon zest and vanilla until blended. Fold egg mixture into flour mixture gently, just until flour is moistened (batter will be lumpy). Carefully fold in blueberries.

  3. Spoon batter evenly into muffin cups. Bake 20 to 25 minutes until golden and toothpick inserted in center comes out clean. Remove muffins from pan. Transfer to wire rack to cool.

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  TIP

  Remember to fold the wet ingredients into the dry only until moistened. This makes the most tender muffin.

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  Crumb Bun Muffins

  These morning treats are just like tiny coffee cakes. They beg for a cup of coffee! They taste best the day they are made.

  Makes 12 muffins

  TOPPING AND FILLING

  ½ cup granulated sugar

  ½ cup brown sugar

  1/3 cup all-purpose flour

  1 tablespoon ground cinnamon

  3 tablespoons cold unsalted butter, diced

  ½ cup chopped pecans

  MUFFINS

  2 large eggs

  1 cup sour cream or plain yogurt

  2 teaspoons vanilla extract

  1¾ cups all-purpose flour

  2/3 cup granulated sugar

  1 tablespoon baking powder Pinch salt

  5 tablespoons unsalted butter, at room temperature

  1. Preheat oven to 375°F. Line a muffin tin with paper liners.

  2. For filling: In food processor, combine sugars, flour and cinnamon. Remove ¾ cup of this mixture for the filling. Add butter and pecans to the sugar mixture remaining in the processor; pulse until blended. Transfer this mixture to a bowl for the topping.

  3. For muffins: In a medium bowl, whisk eggs, sour cream and vanilla until blended. In same food processor (no need to wash), pulse flour, sugar, baking powder and salt until combined. Add egg mixture; pulse until just combined. Do not overmix.

  4. Drop a heaping tablespoon of batter into each muffin cup; press batter into cup. Top with about 1 tablespoon filling. Fill cups with remaining batter, then mound streusel over batter. Very lightly press streusel into batter to make it stick.

  5. Bake 22 minutes, until a toothpick inserted in center comes out clean. Let muffins cool in pan for 20 minutes. Transfer to wire rack to cool completely.

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  TIP<
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  Always cool muffins completely before storing them. If enclosed in an airtight container while still hot, the muffins will get soggy.

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  Appetizers

  at 311 PELICAN COURTwith

  Zach and Rosie Cox

  I’ve known the Cox family for ages. Zach, who’s an accountant, has been doing my taxes for close to two decades. He’s also involved in community activities, like coaching his son Eddie’s soccer team, and being a church deacon.

  His wife, Rosie, is a full-time teacher now. She’s certainly done her share of volunteer work, back when she was a stay-at-home mom. I served on a couple of committees with her and found her to be the kind of woman who never hesitates to take on a task. I’m afraid that several organizations (which shall remain nameless) took advantage of her willingness to serve. If no one else stepped forward, Rosie did whatever had to be done, and she did it with efficiency and enthusiasm.

  Not surprisingly, Rosie is also a skilled cook. Her Shrimp and Cream Cheese Canapés were the talk of the church buffet several years running. Naturally I asked for the recipe and she was kind enough to pass it along. In exchange she asked if I’d share several of my own appetizer recipes, which I was perfectly willing to do. Because she and Zach host an annual cocktail party for his clients, which I’ve been privileged to attend, Rosie has accumulated a collection of recipes through the years, each of them taste-tested by discerning guests (like moi).