Ritz crackers
Peanut butter
Chocolate chips
Holiday candy sprinkles or other small candies
1. Place a wire rack over a large sheet of wax or parchment paper.
2. Pour at least 1 cup chocolate chips in a glass bowl. Microwave in 1-minute increments until melted, stirring after each minute.
3. Spread peanut butter between 2 crackers to make a sandwich. (Refrain from eating it.) Dip sandwich in melted chocolate (or spread chocolate on sandwich) and place on wire rack. While still warm, sprinkle with candy.
* * *
TIP
Vary the candies in accordance with the holiday. Try holiday sprinkles at Christmas or
Reese’s Pieces at Halloween.
* * *
Holiday Sugar Cookies
This foolproof sugar cookie recipe makes a sturdy, sweet treat that’s a perfect gift or a great addition to a holiday cookie platter.
Makes about 48 cookies
2 cups (4 sticks) unsalted butter, at room temperature
2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract or grated lemon peel
6 cups all-purpose flour, plus extra for rolling
2 teaspoons baking powder
1 teaspoon salt
1. In a large bowl with electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined.
2. In a separate bowl, combine flour, baking powder and salt. Reduce mixer speed to low; beat in flour mixture just until combined. Shape dough into two disks; wrap and refrigerate at least 2 hours or up to overnight.
3. Preheat oven to 350°F. Line baking sheets with parchment paper. Remove 1 dough disk from the refrigerator. Cut disk in half; cover remaining half. On a lightly floured surface with floured rolling pin, roll dough ¼-inch thick. Using cookie cutters, cut dough into as many cookies as possible; reserve trimmings for rerolling.
4. Place cookies onto prepared sheets about 1 inch apart. Bake 10 to 12 minutes (depending on size of cookies), until pale gold. Transfer to wire rack to cool. Repeat with remaining dough and rerolled scraps.
* * *
TIP
Decorate baked cookies with prepared frosting or sprinkle unbaked cookies with colored sugars before putting them in the oven.
* * *
Gingerbread Men
If desired, press raisins, chocolate chips or red hot candies into dough for eyes and buttons before baking. Store in airtight container with a sheet of waxed or parchment paper between each layer.
Makes about 48 cookies
2/3 cup molasses
2/3 cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon salt
2 teaspoons baking soda
1 cup (2 sticks) unsalted butter, cut into chunks
1 large egg, lightly beaten
4 cups all-purpose flour, plus extra for rolling
1. In a medium heavy saucepan over medium heat, bring molasses, brown sugar, all spices and salt to a simmer over medium heat. Remove from heat; stir in baking soda (mixture will bubble). Drop in butter pieces one at a time, stirring constantly so the butter melts. Pour into a large mixing bowl. Stir in beaten egg. Fold in flour.
2. Knead dough in bowl for 1 minute, adding a little more flour if needed to prevent sticking. Divide into 2 disks; wrap each in plastic. Refrigerate at least 1 hour and up to 2 days.
3. Preheat oven to 325°F. On a lightly floured countertop, roll to a 14-inch round, about ¼-inch thick. Cut out as many cookies as possible and transfer to prepared sheets. Repeat with remaining dough and rerolled scraps.
4. Bake 10 to 12 minutes, until cookies are set in center and edges are slightly browned. Halfway through baking, rotate cookie sheets front to back and switch positions top to bottom. Do not overbake. Remove with spatula to wire rack to cool completely.
* * *
TIP
For thin and crispy cookies, roll to 1/8-inch thickness and bake for 16 to 18 minutes.
* * *
Acknowledgments
My best ideas usually come from readers, and this book is a prime example. From the moment I mentioned Peggy Beldon’s homemade blueberry muffins in 44 Cranberry Point, I started getting reader requests for the recipe. It wasn’t long before other readers suggested it would be a “good idea” to publish a Cedar Cove cookbook. I took this good idea to my publisher. It then went to Deborah Brody, Executive Editor for Nonfiction, who gave the project an enthusiastic go-ahead.
Deborah, who is as charming as she is smart, brought Susie Ott on board. Susie, a recipe developer, scrutinized all the recipes and tested each and every one. She told me several were a big hit with her doorman, who was more than willing to give them the taste test, along with her husband and family.
I hope you’re as excited about this lovely book as I am. Susi Oberhelman is the talented designer who worked on these pages. Andy Ryan is the very skilled food photographer. (Don’t the dishes look wonderful?) And food stylist Catrine Kelty and prop stylist Sylvia Lacher made each one as appealing to the eye as to the taste buds.
The photo of me in my kitchen was taken by Nina Subin. She promised to make me look thin—but who’d trust a thin cook? That was a photo shoot I’ll long remember. I had three women rummaging through my closet looking for just the right outfit. (I wonder if Christie Brinkley’s clothes go through that kind of scrutiny?) Thankfully, all three are so talented and such fun that I had hardly a word of complaint, although I did argue about the peach-colored sweater. My three stylists, in case anyone disagrees with their choice of outfit, are Margie Miller, Amy Jones and Tara Kelly. I can’t remember laughing that hard in a long time.
No acknowledgement page would be complete without mention of my wonderful editor, Paula Eykelhof. Paula and I have worked together going on twenty-four years now. We like to think of ourselves as Helen Keller and Annie Sullivan, although we often reverse roles. We’ve grown up in the business together and make a great team.
Special thanks to my agent Theresa Park, who is wise beyond her years and has blessed me and my career in many ways.
And last, but certainly not least, thanks to my husband, Wayne, who volunteered to fly to New York and taste test each recipe along with Susie Ott’s doorman. I love you, sweetheart. The next time you ask, “What’s for dinner?” I’ll have an answer.
CONVERSION CHART
Debbie Macomber’s Cedar Cove Cookbook
ISBN: 978-1-4268-3885-9
© 2009 by Debbie Macomber
Photography © 2009 by Andy Ryan
All rights reserved. The reproduction, transmission or utilization of this work in whole or in part in any form by any electronic, mechanical or other means, now known or hereafter invented, including xerography, photocopying and recording, or in any information storage or retrieval system, is forbidden without the written permission of the publisher. For permission please contact Harlequin Enterprises Limited, 225 Duncan Mill Road, Don Mills, Ontario, Canada M3B 3K9.
Library of Congress Cataloging-in-Publication Data
Macomber, Debbie.
[Cedar Cove cookbook]
Debbie Macomber’s Cedar Cove cookbook.
p. cm.
1. Cookery. 2. Cedar Cove (Wash.: Imaginary place) I. Title. II. Title: Cedar Cove Cookbook.
TX714.M332 2009
641.5—dc22 2008053711
® and TM are trademarks owned and used by the trademark owner and/or its licensee. Trademarks indicated with ® are registered in the United States Patent and Trademark Office, the Canadian Trade Marks Office and/or other countries.
www.eHarlequin.com
Photography: Andy Ryan
Food Stylist: Catrine Kelty
Prop Stylist: Sylvia Lachter
Fabric illustrations: Karen St
imson, www.woolsweaterstreet.com
Debbie Macomber, Debbie Macomber's Cedar Cove Cookbook
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