Joyce Michels JUST ASK JOYCE
Dear Joyce: The reader looking for frosted orange cookies may or may not find these a good match, but the following two recipes are delightfully orangey, to my taste.
Laurie's Orange Frosted Carrot Cookies (A soft, sweet cookie dominated by its orange frosting)1 cup butter or margarine 3/4 cup sugar1 cup mashed cooked carrots1 egg1 tsp. vanilla2 cups flour2 tsp. baking powder 1/2 tsp. salt
Cream butter and sugar, adding the egg and then the carrots and vanilla. Add the dry ingredients and blend well.
Drop dough by teaspoonsfuls about 2 inches apart on a greased baking sheet. Bake at 350 degrees 15 to 20 minutes. Cool briefly on the pan, then on wire racks. Frost while warm.
Golden Glow Frosting: Combine juice of 1/2 orange, finely grated peel of the orange, 1 tbsp. butter, 1 cup confectioner's sugar. Blend until smooth.
Orange Almond Cookies 1/2 cup butter or margarine1 cup plus 3/4 cup flour2 tsp. baking powder1 cup sugar1 egg1 tsp. finely grated orange peel (I often grate this when I have oranges and then store in my freezer for use as needed) 1/2 plus tsp. vanilla or almond extract
Brush tops with:
1 to 2 tbsp. milk and sprinkle tops with:
1/2 cup sliced almonds (best if toasted ahead of time)
Combine butter and sugar with an electric mixer briefly, beating until light and fluffy. Add the egg, orange peel, and extract.
At slower speed, blend in the 1 cup flour, to which the baking powder has been added. Finally, blend in the last 3/4 cup flour. Dough will be a bit stiff.
Divide dough into fourths. Using a little extra flour on a clean surface, form each portion of dough into a 12-inch-long roll 1 to 2 inches in diameter.
Now place two rolls on each of two large cookie sheets. Flatten (and lengthen) each roll until it is approximately 3 inches wide and about 1/2-inch thick. Brush flattened rolls on the cookie sheets with a bit of the milk. Sprinkle with almonds.
Bake at 350 degrees for 12 to 14 minutes, until the rolls have puffed a bit and their edges are light brown. Out of the oven, let these cookies cool briefly on the baking sheets. Now cut the rolls crosswise at a little bit of an angle.
Each roll will yield perhaps a dozen sliced bars that are about 1-inch wide.
I like these cookies as is, but, if desired, you may drizzle with an icing made of 1 cup sifted powdered sugar, 1/4 tsp. vanilla or almond extract and 1 or 2 tbsp. orange juice, blended to the right consistency.
Thank you for your Wednesday column. — Gwinn Clapp, Glendive.
Dear Gwinn: By the time I finished reading your recipes, my mouth was watering. I am going to have to try both recipes. They do sound wonderful. Thank you.
Dear Joyce: I hope you can help. Years ago I had a canning book with a 14-day sweet pickle recipe. I can not find the book; maybe you can find the recipe for me. I remember the procedure but not the proportions. — Dorothy Terry, Shepherd.
Dear Dorothy: Both a Heinz canning guide and a Kerr canning book had similar recipes for 14-day sweet pickles. The procedure is slightly different from the one you remember but still very similar. Hope it suits.
14-Day Sweet Pickles4 lbs. 2-inch pickling cucumbers1 cup pickling salt2 quarts boiling water 1/2 tsp. powdered alum5 cups distilled vinegar3 cups granulated sugar1 1/2 tsp. celery seed4 (2-inch) cinnamon sticks1 1/2 cups granulated sugar
Wash cucumbers; cut in half lengthwise. Dissolve salt in boiling water; pour over cucumbers in large crock or nonmetallic container.
Weight cucumbers down with a plate almost as large as the crock. Lay a large jar filled with water on plate to keep cucumber under brine. Let stand in cool place (68 to 72 degrees) for 7 days, removing scum as it forms on top.
Eighth day, drain; pour 2 quarts boiling water over cucumbers; let stand 24 hours.
Ninth day, drain; pour 2 quarts boiling water mixed with 1/2 tsp. powdered alum over cucumbers; let stand 24 hours.
Tenth day, drain; pour 2 quarts boiling water over cucumbers.
Eleventh day, drain. Com-bine vinegar, 3 cups sugar and next 2 ingredients; heat to boiling; pour over cucumbers.
For the next two days, drain, retaining liquid. Reheat this liquid adding 1/2 cup sugar each morning; pour over cucumbers.
On the last day, drain, retaining liquid. Pack pickles in clean hot jars. Discard cinnamon sticks; add remaining 1/2 cup sugar to liquid; heat liquid to boiling. Continue simmering while filling jars to within 1/2 inch of top, making sure vinegar solution covers pickles.
Cap each jar at once. Process 8 minutes in boiling water bath. Makes 5 pints.
Please send your recipes and requests to: Just ask Joyce; c/o The Billings Gazette; P.O. Box 36300; Billings, Mont. 59107 or email to email@example.com.