We’re back, with two treats!
Summer was wonderful. So wonderful, that I couldn’t justify spending 10 minutes to write a blog post about it while it happened, because I might miss something. A quick review:
- Family reunion in Pennsylvania! Not only did we get to see all of our wonderful Reinsel family, but we also got to meet some extended family from the Deitz clan, including the hilarious Bill Deitz. We also ate a metric ton of wonderful home-made baked beans.
- Cape Cod! Ten days on the beach, who could ask for more? Thankfully, it turns out Leo loves, LOVES, seafood. He can easily down an adult-sized portion of fish, and he even likes calamari. In addition to eating well and enjoying surf and sand, we got to see some dear friends who normally live in California, TWICE.
- Work trip to Guyana. This was only exciting because I got to see my friends in Guyana, otherwise, being away from the babe for even one week sucked.
- Visitors! Grandma M and Aunt H visited for the first time. We had a blast. We took them up to the Bavarian Village in Frankenmuth, which scratched our tourist-trap itch enough for a while.
In spite of a brief stomach illness and some new teeth, the summer was wonderful, and I’m sad to see it go.
Now for the treats! Yes, you read that correctly – I have a bonus treat for you this time.
This one started as a mystery, since it is only a list of ingredients. I did a web search for the main ingredients, and found out that it was, as I suspected, a custard of sorts. Since there were no directions, I used this recipe as a basic guideline.
2 2/3 c. milk, scalded (I used a combination of cow’s milk and coconut milk)
2/3 c. sugar
1/2 t. salt
1 t. vanilla
1 c. coconut
Nutmeg sprinkled on top
Preheat the oven to 425 degrees. Beat together the eggs, sugar and salt. Fold the vanilla and coconut into the egg mixture. Pour batter into pie or ramekins. Bake for 30 minutes.
These didn’t turn out very well. They were more like milky scrambled eggs than like custard. I think that this was either because the milk was too hot when I put it into the eggs or because I used some coconut milk instead of 100% cow’s milk. Anyone have any experience in this area?
And now, for the recipe you have all been waiting for…
Mom-mom’s chocolate chip cookies
For the longest time, I thought that her recipe was just the Nestle Toll House cookie recipe, with the butter quantity split between butter and Crisco (that was my Mom’s story, anyway). But now I have proof that it was not. These turned out much better.
2 1/4 c. flour
1 t. baking soda
1 t. salt
1 c. butter
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
12 ounces chocolate chips
Preheat oven to 375 degrees. Combine all the ingredients in a mixer. FREEZE THE DOUGH for at least several hours. This part is key. Drop dough onto ungreased cookie sheet in about tablespoon sized balls. Bake for 8-10 minutes.
There is no picture of the finished product, because we ate them before I remembered to take one.