Everyone Loves Snickerdoodles!

My grandmother Sadie, baked Snickerdoodles since she was a child. She remembers having them all during her childhood home in Kalamazoo, Michigan, a favorite with her mother. She served them regularly in her boarding house near the old paper mill.

Trying to find the origin of this peculiarly-named cookie, my research revealed that the first time the name was used was in Iowa in 1902. Many similar recipes appeared as early as 1700s, but the first known cookies called “Snickerdoodles” were made from Mrs. John Montgomery’s recipe.

Mrs. Montgomery was one of the Estherville Housewives, in their published cookbook collection entitled “1902 Cookbook: A Collection of Tried Recipes”, Mrs. Al Barnum and Mrs. S.I. Delavan editors. On page 80 of the book appears this Snickerdoodle recipe: Three cups of flour, two cups of sugar, one cup of butter, two eggs, two teaspoons of cream of tartar, one teaspoon of soda. Drop in a pan and sprinkle a little sugar and cinnamon over each. Bake in a quick oven.

Since then, modern writers have claimed all sorts of origins for this recipe, as you can see if you Google its name. I’ve always loved my grandmother Sadie’s Snickerdoodles and I make them often in my own home. Her recipe is a bit different from the original recipe, but they always get rave reviews. I baked a batch of tiny Snickerdoodles for a recent party, and 69 cookies disappeared in minutes!

SNICKERDOODLES
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon soda
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Cream shortening and sugar, add eggs and beat until smooth. In a separate bowl, whisk together flour, cream of tartar, soda and salt. Blend mixtures together and refrigerate 15-20 minutes. In a small bowl, mix sugar and cinnamon together. Shape chilled dough into walnut-sized balls. Roll balls in cinnamon sugar and place on a cookie sheet 2 inches apart. Bake at 400F degrees until cracks appear, 8-10 minutes. Makes 5 dozen cookies.

This is a popular, old family recipe passed down to me by my Grandmother. Similar versions are found in many cookbooks today.

Savor a Snickerdoodle with a delightful cup of Sitton coffee. They just seem to go together, Sitton coffee and one of Sadie’s Snickerdoodles! The results are irresistible, always garnering rave reviews.

How could I resist including my grandmother’s Snickerdoodle recipe in my new cookbook, “Boquete Gourmet Community Cookbook”, available at the Bookmark Bookstore in Dolega, just south of Boquete. At an upcoming Tuesdays Morning Market, you may be lucky enough to taste one of these delicious little treats and at the same time purchase a copy of this very unusual Boquete cookbook that includes recipes from 46 local residents. It’s sure to become a classic collection of Boquete cuisine.

Enjoy a Snickerdoodle today!
Cora

Pecans and Red Onions?

Would you ever think of using pecans and red onions together, or red onions with pecans?  No matter how I say it, they just don’t seem to go together, until I tasted Joyce’s bread.

My friend Joyce invited us to dinner and served us the most tender, delicious, sweet-smelling pecan and red onion bread made in her trusty, handsome bread maker.

We enjoyed the meal she lovingly prepared for us; watercress salad topped with a crown of grated beets and carrots and drizzled with balsamic dressing, grilled pork tenderloin with a spicy rub, garlic mashed potatoes, steamed broccoli florets, pecan and red onion bread and pumpkin mousse for dessert.

Of the wines served throughout the evening, I most enjoyed the brightness, fruitiness and intense red color of Familia Zuccardi Vineyards 2006 Fuzion Tempranillo-Malbec from Mendoza, Argentina.

The menu stands as a testament to Joyce’s culinary skills, the hallmark of a country inn located in Waitsfield, Vermont that she and her husband, Nick owned before moving to Panama.  It was our pleasure to be able to enjoy such a fine dining experience with Joyce and Nick.

After tasting that delicious, tender bread, I’ve decided that I need a bread maker in my “Boquete Gourmet” kitchen.

A quick Google search brought me the top 2 sites, www.bread-maker.net and www.breadinfo.com, both of which give lots of information on the models currently available.

In a “nut shell”, the one rated A+, the one with the most beautiful, streamlined appearance, the one with a sourdough starter cycle and over 100 settings, is the Zojirushi Supreme at the price of $209.95. My quest to find that exact bread maker begins at our local department store, La Reina on the main street of Boquete.  Wish me luck!!!

Pecan & Red Onion
Bread Recipe

Serving Size : 12

• • 1 cup milk — plus 1 tablespoon
  • 1/4 cup butter
  • 1/2 cup red onion — chopped
  • 3 cups bread flour
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 3/4 cup pecans — chopped
  • 2 1/2 teaspoons yeast

Place all ingredients in your machines fully assembled pan in the order specified by your machines manufacturer. Select the basic or white cycle and press start.