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Almond Christmas Ale Cookies
Cranberry Orange Muffins
Recipe by Nichole George
Recipe submitted by Stacey Adger
Christmas ale makes these cookies wonderfully soft and fragrant. I recommend an ale that is 7.5% ALC or lower (like Great Lakes Christmas Ale). Higher alcohol content will affect the cookie’s ability to hold its shape. This recipe can be made without ale; simply use 1 egg, decrease the all-purpose flour to 1½ cups and increase the amount of cinnamon. INGREDIENTS ½ cup unsalted butter (room temperature) 1 cup packed light brown sugar 2 eggs 1 teaspoon vanilla ¼ cup Christmas ale (room temperature) 2 cups all-purpose flour ½ cup almond flour (if substituting to use only all-purpose flour, use only ¼ cup) 1 teaspoon cream of tartar ¼ teaspoon salt 1 teaspoon cinnamon For topping: 2 tablespoons granulated sugar 2 teaspoons cinnamon PREPARATION Cream the butter and brown sugar until fluffy, about 5 minutes. Add eggs, one at a time, mix until combined. Add vanilla and Christmas ale and mix until combined. Add flours, cream of tartar, salt, and cinnamon. Mix until fully incorporated. Cover and refrigerate dough for 1 hour. Preheat oven to 350 F and line a cookie sheet with parchment paper. Remove dough from refrigerator and roll into ¼ inch balls (these cookies expand a lot, so start small!). Mix granulated sugar and cinnamon. Sprinkle on cookies or roll the cookies in the mixture for a sweeter variety. Bake cookies for 10-12 minutes.
INGREDIENTS
PHOTO COURTESY OF ELIZABETH GLASGOW
On the set of Marjorie Mariner’s cooking program, ‘Kitchen Corner,’ which was broadcast on WFMJ. Photo dates from the 1960s. Mariner is seated on the rear left. Her great niece, Elizabeth Glasgow, is in front of her (looking toward camera). Elizabeth contributed another Mariner recipe below.
Marjorie Mariner’s Pineapple Squares Submitted by Louise Vett and Joan Yanchick
L
ouise Vett provided Marjorie Mariner’s recipe for Pineapple Squares (Une Torte De Chabecan), which was originally published in 1963. The recipe was transcribed by Joan Yanchick. Mariner was host of “Kitchen Corner,” which aired on WFMJ. Her recipes were also published i n T h e Yo u n g s t o w n Vindicator. The synergy of local TV and the daily paper made Mariner a popular local figure in the 1960s. INGREDIENTS & PREPARATION ½ lb. butter 1 cup sugar Cream together well Add 3 eggs Beat well
Spread half batter into well-greased 10x15 cookie sheet Spread pineapple filling over batter Spread rest of batter over pineapple filling Sprinkle with 1 cup chopped nuts Bake at 350 degrees for 30 minutes
Pineapple filling 1 #2 can crushed pineapple (2½ cups or 20 oz.) ½ cup sugar 4 tablespoon cornstarch Mix in pan and cook until thick.
Hungarian Cookies Nut Crescents Marjorie Mariner’s ‘Kitchen Corner’ Recipe for the Day. Guest: Margaret Hertok. Undated.
PHOTO BY NICHOLE GEORGE
Add together 3 cups flour Dash of salt Mix together wet and dry mixtures Add ½ cup sour cream and 1 teaspoon vanilla
INGREDIENTS 2 cups flour ½ cup sugar ½ pound butter ½ pound ground nuts 1 teaspoon vanilla
2 cups all-purpose flour (plus 2 teaspoons for coating fresh cranberries) 1½ teaspoons baking powder ½ teaspoon salt 2 cups fresh cranberries or 1 cup dried cranberries ½ cup 1 stick unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract zest of 1 orange ½ cup milk
Orange Glaze 2 tablespoons orange juice 1 cup confectioner’s sugar
PREPARATION Preheat oven to 375º F. Spray muffin tray or coat well with shortening or butter and flour; discard excess flour from tray. Sift and combine flour, baking powder and salt in a medium bowl. Set aside. In a separate bowl, toss fresh cranberries with 2 teaspoons of flour to coat. Set aside. (If using dried cranberries, skip this step.) Cream butter and sugar until light in color (about 3 minutes). Add one egg. Incorporate before adding second egg. Incorporate vanilla and orange zest. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in cranberries and scoop mixture into prepared muffin tray, filling about 2/3 to 3/4 full. Bake until a toothpick inserted in the middle comes out clean, about 30 minutes. Prepare orange glaze topping while muffins are baking. When muffins are done, remove from oven and allow to cool slightly in muffin tin. Remove muffins and drizzle with orange glaze.
ABOUT STACEY – Stacey
PREPARATION • Cream sugar and butter. Add flour slowly. Add nuts and vanilla. Roll out on floured board and cut to 2-inch squares. • Roll from the corner down and make into crescent form. • Bake for 15 minutes in a 400°F oven. Roll in powdered sugar. – Submitted by Elizabeth Glasgow
Adger is a lifelong resident of the Mahoning Valley. Her great great grandfather, the Rev. Pleasant Tucker, founded Youngstown’s Third Baptist Church in 1874.
Almond Christmas Ale Cookies
DECEMBER/JANUARY 2022 METROMONTHLY.NET 15
