Nestle’s Oatmeal Scotchie Cookies, by Beverly Hicks Burch

Nestlé’s Oatmeal Scotchie

Cookies

By Beverly Hicks Burch

Everyone seems to have a favorite cookie. Some people are even cookie monsters…they have a weakness for the delectable baked good. When you hear the word cookie what’s the first image that pops into your mind?

I can take or leave cookies…if they are store bought. In general I really don’t care for store bought cookies. I was the rare, odd child who actually enjoyed the Fig Newton. (Of course Wheaties and Raisin Bran were my favorites as a child…go figure…) There is a miniscule list of store bought cookie I will eat on occasion. They usually include the words “Pepperidge Farms” on the package

I do admit a really good home-baked cookie is hard to pass up. Yes, those are my personal preference. My favorites? Well, I love home-baked M & M cookies, a good home-made chocolate chip (milk chocolate chips, please and I have one recipe that uses Rice Krispies for an added crunch) and one I found of the back of the Nestle’s Butterscotch Chip bag.

The cookie is called Oatmeal Scotchies. Oatmeal cookies are not normally a cookie I enjoy, but this one is the exception. As usual I have adjusted the recipe to my liking. If memory serves me, when the original recipe first debuted, I think it might have used orange flavoring. I switched to vanilla (pure vanilla of course…it really does make a difference over imitation vanilla). T & H has learned I have two secret ingredients…pure vanilla in one of them. Also, the recipe calls for ½ teaspoon cinnamon which I totally omit. I prefer a non-spicy oatmeal cookie, but that is up to your discretion.

This is a nice hearty cookie you can sink your teeth into. Very appropriate for our current season…fall. Interestingly, during election year Family Circle magazine polls its readers on which of the potential future First Ladies (or First Spouse) has the best cookie recipe. The recipes this year were from Cindy McCain, Michelle Obama and yes, Bill Clinton. Cindy McCain’s cookie took the title 54% to 44% and 2% respectively. Cindy’s recipe (Oatmeal – Butterscotch Cookies) is very similar to my old, time honored Oatmeal Scotchies.

So without further adieu, here’s the Nestle Oatmeal Scotchie recipe…

Enjoy!

© 2008 Beverly Hicks Burch

Nestlé’s Oatmeal Scotchie

Cookies

Adapted from an original recipe

1 – ¼ cup flour, unsifted

1 teaspoon baking soda

½ teaspoon salt

1 cup butter (you can reduce this to ¾ cup like Cindy McCain did and I have on occasion)

¾ cup light brown sugar, firmly packed

¾ cup granulated sugar

2 eggs

1 teaspoon vanilla flavoring

3 cups rolled oats (remember oats are a healthy grain and help reduce cholesterol)

1 11 oz. package or about 2 cups butterscotch chips

*1/2 teaspoon cinnamon is an optional addition…with or without is your choice

Preheat oven to 375°.

Combine dry ingredients and set side.

Cream butter and then beat in sugars, eggs and vanilla.

Gradually add flour mixture.

Stir in oats and butterscotch chips.

Drop by rounded tablespoons unto ungreased cookie sheet.

Bake 7 – 8 minutes for a chewy cookie or 9 – 10 minutes for a crisper cookie. Cool on cookie sheet for 2 minutes and remove to wire rack.

*You can make this a bar cookie by cooking the cookie dough in a 15 x 10 inch jelly roll pan for 18 – 22 minutes. Allow pan with baked dough to cool on wire rack.

Makes about 4 dozen cookies.

Enjoy!

Chicken Chowder, Beverly Hicks Burch

Chicken Chowder

By Beverly Hicks Burch

Cooler weather always starts getting me in the mood for soup. I love most soups. This chowder is adapted from a recipe I found in Southern Living in Feb. 1983.

When I make a chicken broth I usually do more than just stew chicken in water. I enrich the broth by adding about four cubes of chicken bouillon, a carrot or two, a couple of stalks of celery, a quartered onion, and 2 or 3 whole peppercorns. Sometimes, depending on the dish I’ll use the stock/broth in, I might throw in a whole clove or some garlic.

This soup/chowder is yummy, filling, fairly easy to prepare and fairly low-fat. I usually served the chowder with hot corn muffins.

Chicken Chowder

Adapted from a recipe found in Southern Living Feb. 1983

2 – 4 chicken breasts

4 cups water

½ teaspoon kosher salt

2 medium potatoes, peeled and cubed

2 medium carrots, peeled and chopped or thinly sliced

1 – 17 oz. can creamed style corn

1 – 15 oz. can tomato sauce (you can add variety by using different kinds of sauce)

¼ teaspoon pepper

Combine chicken, water, salt (and whole vegetables like carrots, celery, quartered onion, whole peppercorn, etc to enrich stock) in a Dutch oven. Bring to a boil.

Cover and reduced heat to simmer for about 45 minutes or until the chicken is tender.

When chicken is done, remove it from the stock. Clarify the stock a few times by straining the stock to remove the whole vegetables and any impurities. Reserve 3 cups of the broth and return to the Dutch oven.

Debone the cooked chicken, and chop or shred the chicken into bite size. Set aside.

Add potatoes and carrots to the broth and bring to a boil. Cover, reduce heat and simmer 10 – 12 minutes. Add chicken, creamed corn, tomato sauce and pepper. Cover and simmer an additional 15 minutes or until tender.

Makes 2 qts.

Enjoy!

© 2008 Beverly Hicks Burch All Rights Reserved.

Bev’s Peachy Pork Picante, by Beverly Hicks Burch

Bev’s Peachy Pork Picante

By Beverly Hicks Burch

I used to make the dish every so often for the family. A few years ago, the National Pork Producers Council developed an add campaign to make the public aware of the fact that pork is a source of lean, low-fat protein.

I discovered the recipe I have (and adapted it to my spec…that Bev-izing again ) in 1995. Since then the Council and pork producers have continued to improve the quality of pork products available to the American public.

Lean pork, like pork tenderloin, is a good source of protein, and that protein helps in keeping our appetites satisfied longer. It contains the same amount of fat and slightly less calories as a skinless chicken breast. Additionally, pork is 16% leaner and has 27% less saturated fat than just 15 years ago.

As a matter of fact, a study by Purdue University was published in February concerning pork and dieting. The study found that pork did indeed provide a more satisfied feeling longer, thus helping stave off cravings and munchies. The study found that pork helped dieters (particularly women) loose weight and maintain more lean tissue including muscle. Pork is also a good source of some of the daily nutrients needed by our body such as zinc, the B vitamins and potassium.

I personally think bacon should be in a food group of its own. (Just joking!) I opted for healthier versions like low-sodium and center cut bacon. I usually cook it in the microwave, then drain and blot (squeeze is more like it) the cooked bacon on paper towels to remove all excess grease out. It’s a timely process for some people, but for me it pays of. I’ve always had kind of an aversion to grease…yuk!

Over the years I’ve tried to find some tasty recipes using lean pork and have shared some of the tenderloin recipes I’ve tried recently. But, this recipe is a goldie oldie. I usually served it with rice (another good source of vitamin B) but, you could update it by serving with couscous. A salad would be good also…or maybe some grilled fresh pineapple slices…

An extra bonus is the recipe is fairly easy and quick to make and will squeeze in well with your busy schedule!

Bev’s Peachy Pork Picante

Adapted from a recipe by the National Pork Producers Council by Beverly Hicks Burch

1 pound pork loin, cubed

1 – 3 tablespoons taco seasoning

1 8 oz. jar (about 1 cup) salsa or Picante sauce

6 tablespoons peach preserves

Small amount of cooking oil

Cube the pork loin into ½ – ¾ in. cubes.

Coat the pork loin in the taco seasoning. You can do this by either dredging the pork or placing it in a bag or Ziploc bag and shaking to coat.

Heat a skillet for browning the pork. If you use a non-stick pan, oil will not be necessary. Otherwise use about 1 – 2 tablespoons cooking oil. Brown coated pork loin.

Next add the salsa or Picante sauce and the peach preserves. Stir well to mix, lower heat and cover.

Simmer gently 10 – 15 minutes or until pork is tender and done.

Serves 4.

(These nutrition facts are based on the original recipe in 1995: per serving 263 calories; 24 grams protein; 9 grams of fat; 762 grams sodium; 70 mg cholesterol.)

© 2008 Beverly Hicks Burch All Rights Reserved.

As American as…Well, Apple Pie, by Beverly Hicks Burch

As American as…Well, Apple Pie

By Beverly Hicks Burch

What is your favorite pie? Mine? Well, maybe Pecan Pie…or Pumpkin…or maybe Key Lime…maybe coconut…well, darn…maybe I don’t have a favorite. I know what I don’t like…Mincemeat Pie. Even the name sounds disgusting to me.

As Americans we’ve heard the expression “As American as Apple Pie”. Why? Well, the history of pies is rather colorful. Some feel the ancient Greeks were the first to develop pie for the reason of holding in the juices of cooked meat. Centuries later, during the Middle Ages the English called pies “coffins”. A term later adapted by morticians and the funeral industry. Are we mortified yet about the history of this treat? Sorry I could resist the pun

During those days there was no refrigeration and very little sanitary considerations taken with the preparation and storage of food. Pies resembled what we think of as turnovers or in the South what we call “fried pies”. This wasn’t done for a lofty artistic purpose…it was solely a for functional purposes… These little pies were designed for storage and ease. To keep all of the ingredients in one place and be able to hold with one hand. Fast food Middle Ages style…

The phrase “As American as Apple Pie” actually is a truncated version of another saying “As American as motherhood and apple pie…” Hmmm…I don’t believe babies are found in the cabbage patch every where but the good ol’ USA. Probably the true American “apple pie” is the Mock Apple Pie made using Ritz Crackers. I’ve seen the recipe on the box, but never tried it and don’t know anyone who has.

We know that apples are not indigenous to America, so they were brought to America…along with recipes for apple pie…or as the English called them…tarts. As a matter of fact there still is in existence a copy of a recipe for apple pie (tart) that dates back to 1381 AD. (It’s written in Old English…very old English!) We know that recipes for apple pie can be found in cookbooks that date to colonial America. There is even a copy of Martha Washington’s apple pie. So, what appears to have happened is we took a pie and developed in into something decidedly American over time. (Ever heard of cheddar cheese with apple pie?)

I would have to say apple pie is not a favorite with me…spare one. It is the Sour Cream Apple Pie Momma began making when I was in junior (middle) high school or in high school. That would have been the late 1960’s or 1970’s. She passed the recipe along to me when I married the ex years ago. (Wish I could have gotten the recipe and passed on the ex…but, that’s a different story.) Unfortunately, I don’t know the origin of the recipe…but, they must have been a pie genius.

I’ve made this pie off and on over the years…and it’s never failed me yet. With fall here I’ve been thinking of some of my old recipes and while browsing through them I reacquainted myself with this recipe. I’ve yet to make it for Tall and Handsome, but after reading the recipe to him, he’s placed it on his “Want” list. Guess I’ll be cooking up some pie in the near future…

Sour Cream Apple Pie

From the kitchen of Beverly Hicks Burch

Of course, I’ve added my touches to the recipe:

1 9 in. deep dish pie crust

For the filling sift together:

2 tablespoon all purpose flour

1/8 teaspoon kosher salt

¾ cup of sugar

Add and beat until batter is thin:

1 unbeaten egg

1 cup sour cream

1 teaspoon vanilla

¼ teaspoon freshly grated nutmeg

Blend in 2 cups sliced apples (not apple pie filling!) and pour into the crust. (I used canned sliced apples…the kind your momma used to make “fried apples”. Remember DO NOT use apple pie filling.)

Bake 15 minutes at 400° then,

Bake 30 minutes at 350°

Remove from the oven and added prepared topping:

1/3 cup sugar

1/3 cup all purpose flour

¼ cup butter

1 teaspoon vanilla

Brown 10 minutes at 400°.

Enjoy!

© 2008 Beverly Hicks Burch All Rights Reserved.

Crock Pot Apple Butter, by Beverly Hicks Burch

Crock Pot Apple Butter

By Beverly Hicks Burch

Now that fall is here we tend to think of heartier foods and foods that highlight the seasonal produce and products available on the market. I think of soups and stews and other filling dishes.

I also often think of apples during the fall…it must go back to apple bobbing during fall festivals.

Several years ago I found this recipe in the Food and Lifestyle section of The Birmingham News. By several, I mean it’s been probably over ten years ago. Every fall I get a “hankering” to whip up a batch of Crock Pot Apple Butter.

It’s so easy to make…and so satisfying to taste! You can’t beat it on a hot buttered biscuit or fresh hot yeast roll. Mmmm…maybe I need to head to the store…

Crock Pot Apple Butter

Apples – enough to fill a 5 quart crock pot (I use a combination of different apples to gives it personality. For instance, I may add a touch of Delicious apples to give it a touch more natural sweetness. My Aunt LaRue, who loved a batch I made enough to request the recipe, uses Macintosh apples.)

2 cups apple cider or apple juice

2 cups sugar or to taste (if you use a tarter apple, you may need a bit more sugar)

½ cup brown sugar

2 teaspoons cinnamon

¾ teaspoons cloves (I find cloves a little overbearing, so I use all cinnamon or substitute apple pie spice for the cloves)

1. Fill crock to the rim of the crock pot with apples that have been peeled, cored and sliced or chopped. Pour the apple juice or apple cider over the apples and place the lid tightly on the crock pot.
2. Cook on low temperature for 12 hours.
3. Next, stir in remaining ingredients.
4. Replace and tilt the lid to allow moisture to escape. Cook on low for an additional 12 – 24 hours.
5. Pour into jars and seal or place in freezer safe containers and freeze. Keep in the refrigerator after opening.

Enjoy!

© 2008 Beverly Hicks Burch All Rights Reserved.

About the Bama Steel Magnolia’s Bistro

About the Bama Steel Magnolia’s

Bistro

I am a collector…I am a cook. Yes, the two have met and co-fed each other throughout my lifetime. And, on top of everything else I am Southern and proud of it! Being Southern has certainly affected my cooking and marrying a New Mexican cowboy did, too! I’m East Tennessee born and Alabama raised and both are part of my heart no matter where life takes me.

My mother (Mom or Momma…she answers to both) is a true Southern belle…should would have given the Last Widow of the Confederacy a good run for the money. She started me on my culinary journey when I was a young girl…in elementary school. Momma’s approach to teaching her girls to cook was to allow us to cook fun stuff that was reward with praise from her and Daddy. (All GRITS…Girls Raised In The South have a “Daddy” and dollars to doughnuts they are Daddy’s girls.) We started out with cookies and cakes and other delights that make a child’s eye sparkle and puff their chest out with pride when they had accomplished the culinary feat of producing a warm batch of chocolate chip cookies, peanut butter cookies, oatmeal cookies or a pan of brownies.

Another influence on me was my Aunt LaRue…known as “the” cook in the family. Even today we natter on from time to time about cooking, cookbook and recipes. Hers is about the only…if not my favorite…fried chicken. She and Momma both make the famous family recipe for chicken and dumplings.

Mom gave me my first cookbook…a Betty Crocker Cookie Cookbook. Years later she passed on to me her first cookbook, one I still have in my collection today.

Those books and my compulsion to collect (did I mention I can be a tad OCD?) started me on my road to cookbook and recipe collecting. I even have compiled my own cookbooks by placing my loosely collected recipes in binders…with dividers of course!

A few months ago I tackled the task of organizing some of my collection of recipes in one such binder. Up until that point they had been housed in manila file folders. As I shuffled through the hundreds of recipes I realized I had a gold mine collection of recipes and cookbooks…all waiting to be shared. My mind said, “Blog!”

And that is what The Bama Steel Magnolia’s Bistro is all about! I’ve shared some of my recipes and culinary adventures in my blog A Steel Magnolia is an Iron Butterfly but have since realized I have enough cookbooks and recipes which could take on a life of their own. Some of these recipes could even be considered “heirloom” recipes because of their age.

Here at The Bama Steel Magnolia’s Bistro I hope to share many of theses recipes…some I’ve tried and will tell you about and some in the collection that just look darn interesting…why else would they be there? I also hope to share some background on some of the recipes and foods and nutrition and my 34+ years of cooking experience. Along the way, I’ll introduce you to my husband…known as Tall & Handsome in my blogging and the rest of my family when applicable.

If your seeking a recipe please feel free to leave a question and I’ll be happy to go through my collection and see if it’s there…if not, I’ll try to track one down for you.

So, stop by, make you self at home, enjoy and…happy cooking!

© 2008 Beverly Hicks Burch All Rights Reserved.

Welcome to the Bama Steel Magnolia’s Bistro

Come in and look around. This is a place for me to share my collection of recipes and cookbooks…a 34+ year collection. I’ve been cooking since I was a child and have been told I’m not bad at what I do;-) I’ll also try to share some background, history and nutrition.

If you looking a particular recipe, let me know. I see if I have it and if not…I’ll try to find a suitable one for you. Just leave a request here at the blog.

So, again…welcome…and enjoy!

© 2008 Beverly Hicks Burch All Rights Reserved.