2. Melt the remaining 6 tablespoons of butter in the same pan over medium heat. Stir in the flour; blend well, stirring about 1 minute.
3. Add broth, cream, pepper, salt and celery seed. Cook and stir until thickened and smooth, about 5 minutes.
4. Add the chicken and sautéed vegetable mixture and lastly the peas. Heat until bubbly, stirring well. Pour into a 9-by-13-inch baking pan or individual ramekins.
5. Fit with your favorite crust, or spoon on crust (recipe follows).
Spoon-On Crust
1 ¼ cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon vinegar
1 cup milk
½ tablespoon butter, melted
6. Combine ingredients and spoon over chicken mixture. If it’s too runny, add a bit more flour, but it should not be as thick as biscuit batter.
7. Bake in a preheated 400 degrees F. oven for 25 to 30 minutes or until crust is golden brown.
*Should serve 8 to 10 polite guests, or Jack and Fletcher.
From our church cookbook Recipes of Gold – slightly modified.
I think the butter could be reduced a tablespoon or two. (I’ve only made this recipe twice, and next time I’ll reduce the butter by at least a tablespoon.)
Clara’s Snickerdoodles
Jack ate five of these in one sitting.
1 cup butter, room temperature
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla
2 ½ cups all-purpose flour
½ teaspoon cinnamon
1 teaspoon cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Cinnamon and sugar mixture for rolling:
¼ cup sugar
1 teaspoon cinnamon
1. Preheat oven to 375’ degrees.
2. In a large bowl, cream butter and the 1 ¼ cups sugar until fluffy. Add eggs and vanilla and beat until smooth.
3. In a medium bowl, combine flour, ½ teaspoon cinnamon, cream of tartar, baking soda and salt.
4. Add dry ingredients to creamed mixture and mix thoroughly.
5. Shape the dough into 1-inch balls and roll in cinnamon-sugar mixture. Place balls 2 inches apart on a greased cookie sheet.
6. Bake 6 to 8 minutes or until bottoms are lightly browned.
(Time varies). Transfer to a wire rack to cool.
Gluten Free Snickerdoodles – Delicious and chewy
Recipe adapted from: mygluten-freekitchen.com
2 ¼ cups (11 ¼ oz.) gluten-free all-purpose flour
1 teaspoon xanthan gum
(omit xantham gum if using Jules or a flour blend with xanthan)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups (10 1/2 oz.) sugar
2 oz. cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable oil or corn oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract
Mix in bowl for rolling:
¼ cup sugar
1 teaspoon cinnamon
(If you want to simply make a Sugar Cookie, omit cinnamon.)
1. Preheat oven to 350°. Line 2 large cookie sheets with parchment paper or silicone baking mats. (I love my Demarle Silpat for this.)
2. Whisk flour, xanthan gum, baking soda, baking powder, and salt together in medium bowl. Set aside.
3. Place 1 ½ cups sugar and cream cheese in large bowl. Melt butter in microwave, then pour over sugar and cream cheese and whisk to combine. Whisk until there are no large lumps of cream cheese left. Whisk in the oil until well blended. Add the egg, milk, and vanilla; continue to whisk until smooth.
4. Using a rubber spatula, stir in the flour mixture until a soft, homogeneous dough forms.
5. At this point, I find it helpful to put the dough in the refrigerator for 15-30 minutes, so it isn't quite so soft to work with.
6. Use a cookie scoop to scoop balls of dough that are approximately 2 tablespoons in size.
7. Roll the dough balls in the sugar and cinnamon mixture.
8. Place dough balls on lined cookie sheets, leaving adequate space between dough balls. I ended up with 12 cookie dough balls per sheet, and 2 sheets worth of dough balls, totaling 24 cookies.
9. Using bottom of a drinking glass, flatten the dough balls until 2 inches in diameter. If you choose or forget this step, the cookies will stay domed, and will still be chewy, but softer.
10. Bake one tray at a time in a 350° oven for 11-13 minutes, or until the edges are set and just beginning to brown.
Thank you and God bless.
A Wife and a River - A Christian romance Page 26
