Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends by Trisha Yearwood
Authors: Trisha Yearwood
Tags: food.cookbooks
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food processor, process the oats to a fine powder. Sift together the flour, salt, baking powder, baking soda, and oatmeal and, with the mixer running, gradually add to the creamed mixture. Stir in the chocolate chips, grated chocolate bar, and pecans, if using.
Roll the dough into golf-size balls and place 2 inches apart on an ungreased cookie sheet. Bake for 7 to 8 minutes. With a spatula, loosen the baked cookies from the pan and allow them to cool on the cookie sheet. Serve warm.
mamie’s teacakes
My parents’ first apartment was in a lovely old home in Monticello, Georgia, owned by the town librarian, MissMary Murrelle. When my folks built their first house, it was just down the street and “Mamie,” as we called Miss Mary, had become a lifelong friend. She made the best teacakes, which were soft and had a cakelike texture. My mom, sister, and I have collected recipes for years trying to replicate that teacake. These come close! Just make sure you don’t overwork the dough. The less you work the dough, the lighter and fluffier the cookie.
MAKES 3 DOZEN TEACAKES
3½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) butter, room temperature
1½ cups sugar
2 large eggs
1½ teaspoons vanilla extract
¼ cup sour cream
Preheat the oven to 400°F. Grease 2 large (14 × 16-inch) cookie sheets with solid shortening.
Sift together the flour, baking soda, and salt. Using an electric mixer on medium speed, combine the butter, sugar, eggs, and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until well blended. Turn the dough out onto a lightly floured board, and pat with floured hands to a ¼-inch thickness. Cut with a 2-inch round, floured cookie cutter and place on cookie sheets about 1 inch apart. Bake for 10 to 12 minutes, until the teacakes are lightly browned. Do not overbake. Using an egg turner, remove the cookies to a rack to cool.
The dough is sticky, but be careful about adding too much extra flour when shaping the teacakes. By using care, patience, and a floured egg turner when patting and cutting, you will be rewarded with tasty, tender teacakes.
vicki’s shortbread
This past Christmas, we came home from Christmas Eve church service to find a pan of this shortbread sitting on the steps. Thank goodness Beth’s cat Ferrari (don’t ask) is 100 years old and has long ago lost her sense of smell. We devoured the shortbread in short order (I know, pun intended). “I’ll betVicki Walker brought this by,” Beth said. By the way, Vicki, I’ll be at my sister’s house again this Christmas … I’m just sayin’.
SERVES 16
1 cup self-rising flour
½ cup (1 stick) butter, room temperature
¼ cup granulated sugar
¼ cup brown sugar
Preheat the oven to 350°F. Spray a 9-inch pie pan with cooking spray.
With an electric mixer, mix the flour, butter, and sugars together until fully combined. Spread the mixture in the bottom of the pie pan. Bake for 25 minutes. Cool and slice.
A slice of shortbread with a hot cup of coffee is one of my favorite afternoon snacks during the holidays.
lemon squares
This is the first thing I ever made that had confectioners’ sugar in the crust. I could eat this crust all by itself! Our youngest daughter, Allie Colleen, is the aspiring cook in our family, and this is one of her specialties.
MAKES 15 SQUARES
Crust
1 cup (2 sticks) butter, room temperature
2 cups all-purpose flour
½ cup confectioners’ sugar
Filling
4 large eggs
5 tablespoons fresh lemon juice (from about 2 large lemons)
2 tablespoons grated lemon zest
2 cups granulated sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Confectioners’ sugar, for sprinkling
Preheat the oven to 350°F. Spray a 9 × 13 × 2-inch pan with cooking spray.
In a medium saucepan, melt the butter. Remove from the heat and add the flour and confectioners’ sugar, mixing until a dough forms. Press the mixture
Roll the dough into golf-size balls and place 2 inches apart on an ungreased cookie sheet. Bake for 7 to 8 minutes. With a spatula, loosen the baked cookies from the pan and allow them to cool on the cookie sheet. Serve warm.
mamie’s teacakes
My parents’ first apartment was in a lovely old home in Monticello, Georgia, owned by the town librarian, MissMary Murrelle. When my folks built their first house, it was just down the street and “Mamie,” as we called Miss Mary, had become a lifelong friend. She made the best teacakes, which were soft and had a cakelike texture. My mom, sister, and I have collected recipes for years trying to replicate that teacake. These come close! Just make sure you don’t overwork the dough. The less you work the dough, the lighter and fluffier the cookie.
MAKES 3 DOZEN TEACAKES
3½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) butter, room temperature
1½ cups sugar
2 large eggs
1½ teaspoons vanilla extract
¼ cup sour cream
Preheat the oven to 400°F. Grease 2 large (14 × 16-inch) cookie sheets with solid shortening.
Sift together the flour, baking soda, and salt. Using an electric mixer on medium speed, combine the butter, sugar, eggs, and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until well blended. Turn the dough out onto a lightly floured board, and pat with floured hands to a ¼-inch thickness. Cut with a 2-inch round, floured cookie cutter and place on cookie sheets about 1 inch apart. Bake for 10 to 12 minutes, until the teacakes are lightly browned. Do not overbake. Using an egg turner, remove the cookies to a rack to cool.
The dough is sticky, but be careful about adding too much extra flour when shaping the teacakes. By using care, patience, and a floured egg turner when patting and cutting, you will be rewarded with tasty, tender teacakes.
vicki’s shortbread
This past Christmas, we came home from Christmas Eve church service to find a pan of this shortbread sitting on the steps. Thank goodness Beth’s cat Ferrari (don’t ask) is 100 years old and has long ago lost her sense of smell. We devoured the shortbread in short order (I know, pun intended). “I’ll betVicki Walker brought this by,” Beth said. By the way, Vicki, I’ll be at my sister’s house again this Christmas … I’m just sayin’.
SERVES 16
1 cup self-rising flour
½ cup (1 stick) butter, room temperature
¼ cup granulated sugar
¼ cup brown sugar
Preheat the oven to 350°F. Spray a 9-inch pie pan with cooking spray.
With an electric mixer, mix the flour, butter, and sugars together until fully combined. Spread the mixture in the bottom of the pie pan. Bake for 25 minutes. Cool and slice.
A slice of shortbread with a hot cup of coffee is one of my favorite afternoon snacks during the holidays.
lemon squares
This is the first thing I ever made that had confectioners’ sugar in the crust. I could eat this crust all by itself! Our youngest daughter, Allie Colleen, is the aspiring cook in our family, and this is one of her specialties.
MAKES 15 SQUARES
Crust
1 cup (2 sticks) butter, room temperature
2 cups all-purpose flour
½ cup confectioners’ sugar
Filling
4 large eggs
5 tablespoons fresh lemon juice (from about 2 large lemons)
2 tablespoons grated lemon zest
2 cups granulated sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Confectioners’ sugar, for sprinkling
Preheat the oven to 350°F. Spray a 9 × 13 × 2-inch pan with cooking spray.
In a medium saucepan, melt the butter. Remove from the heat and add the flour and confectioners’ sugar, mixing until a dough forms. Press the mixture
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