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Just finished a quirky book, Goodbye, Vitamin: A Novel by Rachel Khong. She’s a new writer (newly published, I guess I should say) and this story is about Ruth, a 30+ something, trying to readjust to life without her fiance, who’s dumped her. She goes back home to help with the care of her father, who has Alzheimer’s. Written in a diary style, it jumps all over about her life, her mother, the funny, poignant things her father says on good days, and the nutty stuff he does on not-so-good days, her ex-, and her very quirky friends, too. Then a woman flits through who had had an affair with her father –  you get to observe all the angst from the mom about that. Mostly it’s about her father, as he’s relatively “together” early in the book, but then he disintegrates. Reading that part isn’t fun, although the author is able to lean some humor into it. I’m not sure I recommend the book exactly – I read it through – and felt sad. It doesn’t tie up loose ends – if you want that kind of book – you may not want to read this one.

Also finished Julian Fellowes’s Belgravia. You know Julian Fellowes, the producer and writer of Downton Abbey? He lends his mind to a story about a family or two from the similar time period as Downton, who live in London. There’s some amount of intrigue, romance, observations from within the halls of wealthy Londoners and moderately well off tradesmen and their families. There’s affairs, shady business dealings, an illegitimate child, the comings and goings of the “downstairs” staff too, etc. The characters were well done – I had no trouble keeping all of the people identified. The story is somewhat predictable, but it was interesting clear up to the end.

The Letter by Kathyrn Hughes. It’s a very intricate tale. At first it’s about Tina, a battered wife [at which point I paused and wondered if I wanted to read any further, but I’m glad I did]. She tries to get the courage to leave her husband. Then enters the letter she finds in a suit pocket in the thrift shop where she volunteers. It’s old – sealed and stamped, but never mailed. Then you learn about Crissie, decades earlier, a young pregnant girl who is sent off to Ireland to a distant relative by her father, then to a rigid (meaning horrible) convent [the book takes place mostly in Manchester, England and in rural Ireland]. The letter is addressed to her. Jump forward decades and William, the adopted child Crissie gave up, tries to find his birth mother. William meets Tina in Ireland [a serendipitous moment] as she’s trying to find the woman to whom the letter is addressed. This book is the #2 best seller on Amazon at the moment. It’s a riveting tale and I really enjoyed it.

The Muralist: A Novel by Shapiro. It tells the story of a young woman, an artist, who was part of the U.S.’s WPA mural project from the 1930s-40s (she is fiction, the WPA is not). As with so many artists, even today, they live in abject poverty through much of their lives. This woman, though, had family in France, desperately trying to escape before Hitler’s henchmen rousted them into concentration camps. The story, a bit of a mystery but not of the mystery-genre, is about Alizée Benoit, this young painter, who slightly captivates Eleanor Roosevelt’s help. It also skips into current time when the painter’s great-niece uncovers paintings she believes were painted by her aunt. The painter had disappeared into thin air in 1940, and her relative tries desperately to find out what happened to her. It’s a really good story including such Abstract Expressionist painters as Mark Rothko, Jackson Pollock, and Lee Krasner well-woven into the narrative. It keeps you guessing right up to the end. A good read. The author also wrote The Art Forger: A Novel a few years ago.

Also recently read News of the World: A Novel by Paulette Jiles. One of my book-reading friends said this is one of the best books she’s ever read in her life. That kind of praise required me to read it and I just LOVED it. It’s about an old man (a widower), who was a former military captain, during the 1800s, who goes from town to town to read out loud the current news of the world (yes, there WAS such a free-lance job.) Newspapers didn’t make it to small towns back then. By chance he’s asked to take a 10-year old girl to East Texas to reunite with relatives. The child had been captured by an Indian tribe as a baby (her family was killed in the raid), raised by the Kiowa and as was often the case of such children, she wants nothing to do with leaving. So the “hero” in this story has his hands full. And yet, they learn to trust each other on the journey. Reaching the destination, there are lots of complications (of course!). This book is truly a wonderful read – I didn’t want it to end. The author has a gift of description and the severe dangers and difficulties of an old (wild) west horse and wagon journey. The relationship is tender. Now I’ve got to investigate the author’s other books, of which there are many. Just read this one first!

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Cookies, on October 17th, 2016.

choc_amaretto_bars

Planning ahead for Christmas cookies . . .

It’s only October, and my friend Cherrie and I are wanting to make some different cookies this year when we do our annual Christmas cookie baking, usually in early December. We’ve been stuck in a rut for some years, making the same ones year after year. With all of the recipe sorting I’ve done in the last couple of months, I came across a bunch – really a lot – of old time cookie recipes that sounded good. We started with a list of 9 cookies, and narrowed it down to four. So, one day, when it was still hot, summery and sticky outside, I cranked down the A/C and we dug in to try these new recipes.

gingerbread_madeleinesWe made some gingerbread madeleines. Well, they were a complete bust, pictured there at left. They: (1) were too sweet; (2) stuck to my supposedly nonstick madeleine pan; the batter was so firm after being refrigerated, per the directions, that I had to leave it out for an hour so I could even scoop it; and lastly (4) because they stuck to the pan, I couldn’t frost the correct (ridged) side as they were all pock-marked. Toss out that recipe for sure.

lemon_walnut_barsWe also made a batch of lemon walnut bars. It sounded so good – Cherrie and I both like walnuts and I still have lemons on my tree. BUT, they were also a bust. Pictured at right, they (1) were too gooey and even after baking longer and longer, the filling never really firmed up; so (2) were almost impossible to cut; and (3) because the filling was too wet/damp, the shortbread part on the bottom got soggy, which made them unstable to be a bar. They were also sweeter than I like for a cookie, too. Threw that recipe out too.

Cherrie and I decided that there are so many cookie recipes out there, it’s simply not worth our time to try to figure out how to fix these.

But these Amaretto bars with chocolate were great. After baking them, though, I almost thought they were going to be a bust too because we couldn’t cut them very well. I refrigerated them overnight and was able to cut them properly then, so I fixed the below recipe to make sure that problem doesn’t happen to you. The taste, though, is wonderful, but they’re RICH. Just so you know . . .

choc amaretto bars unbakedThe bars are layered. First there’s a shortbread layer on the bottom that’s baked; a filling contains eggs, chocolate chips, Amaretto, sliced almonds, sugar and corn syrup, butter and cornstarch. That’s poured over the hot bottom crust (see photo at left of the filling poured in and ready to be baked) and baked for 25 minutes.

The pan is cooled on a rack, then you drop 1/3 cup of chocolate chips into a heavy-duty (freezer) plastic bag, microwave it until it’s very warm and melted, then you snip off a corner of the bag and drizzle that all over the bars.

choc_amaretto_bars_bakedHere, on the right you can see the finished pan full out of the oven. The top is golden brown. It took a good long while for this pan to cool off – at least two hours. Do more-or-less cut the bars while the pan is warm (but not when they’re hot). The bars are ooey-gooey, but you’ll be glad to have an idea about cutting them the next morning when you can cut them completely. When chilled, the bottom shortbread is very firm, so I was glad that most of the bars were already mostly cut.

What’s GOOD: did I mention that they’re very rich? Yes, indeed, so do cut them into small squares. I’m not sure how many I got from the pan, so I guessed at 36. You might get more than that. Being so rich, you won’t want to eat more than one, most likely. If you’re a chocoholic, you’ll be a happy camper. If you prefer milk chocolate, just substitute for the dark listed in the recipe below. Great recipe.

What’s NOT: nothing about them is hard to do, and it makes a lot of cookies/bars, but it’s a bit fussy trying to get them cut properly. I thought it was worth the effort, but for some, you might find it a bit difficult. I advise using a glass 9×13 pan so when you use a sharp knife to cut, you won’t be damaging the knife on the metal pan. I used my nonstick pan, and won’t do THAT again. I’m surprised I didn’t make some permanent grooves in the nonstick coating.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Chocolate Amaretto Bars

Recipe By: a Nestle’s Baking Book, from the 1980’s probably
Serving Size: 36

CRUST:
2 cups all-purpose flour
3/4 cup butter or margarine — (1 1/2 sticks) cut into pieces, softened
1/3 cup packed brown sugar
FILLING:
4 large eggs
3/4 cup light corn syrup
3/4 cup granulated sugar
2 tablespoons butter or margarine — melted
1 tablespoon cornstarch
1/4 cup amaretto — or 1/2 teaspoon almond extract
2 cups sliced almonds
1 2/3 cups chocolate chips — [I used dark chocolate]
CHOCOLATE DRIZZLE:
1/3 cup chocolate chips — [I used dark chocolate]

1. PREHEAT oven to 350º F. Grease a 13 x 9-inch glass baking pan.
2. FOR CRUST: Beat flour, butter and brown sugar in large mixer bowl until crumbly. Press into prepared baking pan.
3. BAKE for 12 to 15 minutes or until golden brown.
4. FILLING: Beat eggs, corn syrup, granulated sugar, butter, cornstarch and liqueur in medium bowl with wire whisk. Stir in almonds and 1 2/3 cups morsels. Pour over hot crust; spread evenly.
5. BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.
6. DRIZZLE: Place remaining 1/3 cup morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth (this may take 90 seconds or so to reach the melting point, but not hot enough to melt the plastic. Cut tiny corner from bag; squeeze to drizzle over bars. Using a knife, and with a tall mug of boiling water nearby, cut the bars into 1 to 1 1/2″ squares, dipping the knife back into the hot water if the filling sticks. Try using a sharp spatula to cut through the crust part. Refrigerate for several hours. Using a spatula or a kitchen knife or both, re-cut the scored part and carefully lift out the squares. If storing for awhile, put waxed paper between layers and seal in a plastic box for up to a week. Keep bars in refrigerator.
Per Serving: 228 Calories; 13g Fat (49.0% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 65mg Sodium.

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  1. hddonna

    said on October 17th, 2016:

    These look like a good addition to the Christmas cookie line-up. I always try to have at least a dozen kinds; used to be a dozen and a half or more, but I don’t seem to find the time for that anymore. And more and more of those I do make tend to be bar cookies. I’ll definitely want to try these–and it’s nice that you’ve already done the troubleshooting on this recipe! I’ll keep your tips in mind. Thanks!

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