This Pumpkin Chocolate chip cookie dough freezes beautifully before baking. Make up a batch to keep in the freezer this fall for drop in visitors or to make up for family movie night or a chilly afternoon.
I got the french bread recipe four decades ago out of a newspaper and for some reason never tried it until now. It’s fantastic and tasted like bakery french bread to me.
The beef burgundy I’ve filmed before (as well as the cookies) but I felt it needed a repeat. I don’t think that I used the rosemary in the previous video. It lends a fantastic flavor to the beef and gravy. Below are the recipes plus I’ll put the link to Moss Family TV.
Pumpkin Chocolate Chip Cookies
1-1/2 C. sugar
1/2 C. shortening or butter
1 egg
1 C. pumpkin
2-1/2 C. flour
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 C. nuts, if desired
1/2 C. chocolate chips ( I always use more)
Bake at 350 degrees F for 10-12 minutes. Makes approximately 3-1/2 dozen cookies. I usually double this recipe. They are softer and taste better the day after baking them. They freeze well.
French Bread
1 package (2-1/4 T.) active dry yeast
1-1/4 C. warm water (105-115 degrees F)
2 tsp. salt
1 tsp. sugar
1 T. shortening (I used vegetable oil)
3-1/2 to 4 C. of all purpose flour (try 3-1/2 first)
Cornmeal (I didn’t have it, it turned out fine without)
Dissolve yeast in warm water in large mixing bowl. Stir in salt, sugar, shortening, and 2 C. of the flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Knead until smooth and elastic. Place in lightly greased bowl; turn over to grease other side. Cover lightly, and let rise until double in bulk. Punch down. Roll dough into a rectangle 15×10 inches. Roll up tightly, beginning at one of the long sides. Pinch to seal.
Lightly grease baking sheet and sprinkle with cornmeal. Place loaf on baking sheet and make diagonal slashes across loaf. Brush loaf with cold water. Let rise 1 hour in a warm room.
Preheat oven to 375 degrees F. Bake bread until it sounds hollow when tapped lightly, about 35-45 minutes.
Makes one loaf.
Beef Burgundy
2 T. Olive Oil (for frying meat)
2 lbs. of stew meat
3 T. flour (for dredging)
8 oz. sliced mushrooms
16 oz. frozen pearl onions
2 cloves minced garlic (I used garlic powder, a couple of light shakes)
2 T. bsalmic vinegar
2 C. beef broth
1-1/2 C. dry red wine (I used 3-1/2 C. total of beef broth with no wine)
2 sprigs fresh rosemary (I used maybe 1/2 tsp. of dried, crushed in my hand)
1 sprig of fresh thyme (( used maybe 1/4 to a 1/2 tsp. of dried)
2 bay leaves
1 tsp. salt (in the dredging flour, but I didn’t use that much, the better than boullion I used is salty)
1 tsp. pepper (in the dredging flour, but I didn’t use that much)
1 T. cornstarch
Dredge the meat in the flour, salt and pepper and fry until brown in a skillet. Sautee the mushrooms and onions then deglaze the pan with the beef broth. Let the broth boil for about ten minutes to reduce the liquid. Add the beef and cook in dutch oven for 3-4 hrs. If using a crockpot cook for 6-8 on low and 3-4 on high. Cook until the meat is tender. Add cornstarch to some water and mix well. Add to the beef and gravy and stir until thickened slightly. Serve over rice or mashed potatoes or egg noodles or even zoodles. Serves 4-6.
Moss Family TV-