An Experiment. A Challenge. An Unoriginal Idea.

I got the coolest present from my brother Dave this past Christmas. He gave me this cookbook- Classic Pennsylvania Dutch Cooking. I've been given a lot of really awesome presents, but this one in particular was something pretty darn special.

Since watching Julie and Julia this past summer, I've occasionally been reading Julie Powell's original blog from 2002 which inspired the movie. The blog is wonderful. Funny, too. A good read, if you're into food 'n stuff.

Well, the aforementioned cookbook and the aforementioned movie/blog have motivated me to work my way through this cookbook.

My project will have a few variations, however. Firstly, I'll likely only try 1 to 2 recipes a week. Some I will not even bother with, as being familiar with a lot of PA Dutch cooking doesn't necessitate making every recipe. I grew up eating this stuff, folks. But other recipes (can you say Schnitz Und Knepp? Me neither.) intrigue me.

So there's no deadline. No pressure. Just the thrill of opening the book, choosing something new, and hopping to it. Another difference is I will post the recipe on my blog. No copyright infringement there, you know. Recipes aren't copyright protected, as my research concludes. In fact, my blogs may prompt others to buy the book. So here's some free marketing for the folks at Cookbook Resources LLC. It's available on Amazon, or if you're really interested I could probably find the book locally and mail you a copy.

Lastly, similar to heavy sauce-laden French recipes, a great deal of this style cooking is heavy with butter, creams and high-carb nightmares. So I'll have to be choosy, and not make a lot of rich foods all at once. Sadly, I've come to accept the fact that I'll likely never be a size 5 again, but that doesn't mean I must balloon into a size 14 just for the sake of this project.

I'd like to commit to posting at least once a week on my progress, I think I can handle at least that much. It's actually kind of fun having this mission, I can see why Julie Powell did it.

With that I bid you adieu- stay tuned. This week, look for Hominy Croquettes and Swiss Steak, although likely not to be in the same meal.

Recipe of the Week; ALMOND SUGAR COOKIE CUT-OUTS

Any holiday, no matter how big or small, warrants some sort of baked confection in my house. The level of difficulty for such confections depends on (A) time; and (B) my mood during the holiday in question. This year I was (A) pressed for time, and (B) only somewhat in the mood.

Valentine's Day is synonymous with anything sweet. Your sweetheart, for example (mine can be super sweet and mouth-puckeringly sour all at once.) So it makes perfect sense that I take at least a little time to make some sweets with my littlest sweetheart.

Christmas, as you very well know- I bake like Otis Spunkmeyer. I always make cut-out sugar cookies. I'll make a whole big batch of dough, but I only use half of it. The rest I wrap up tightly in plastic, then seal in a freezer bag. The remainder of the dough lies in wait for Valentine's Day, were I'll make little hearts, cupids, lips, X's and O's and such.

This year I chose to make only hearts, and paint them with pretty pastels mimicking conversation hearts. As one heart always reads- TOO CUTE! And the pretty glitter plate and charger was a freecycle find-even cuter!!

INGREDIENTS

1 cup butter, softened (no substitutes)

1 cup granulated sugar

2 eggs

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

3 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

FROSTING

2 cups sifted confectioners sugar

1 tablespoon milk (more or less to adjust for consistency)

1/4 teaspoon almond extract

food coloring

In large bowl, combine butter with sugar, eggs, vanilla, and almond extract. Beat using an electric mixer until light and fluffy.

In another bowl, combine flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.

Cover bowl with plastic wrap and chill for at least 2 hours.

Preheat oven to 400. Line cookie sheets with parchment or silpat. (Helps prevent bottoms from browning.) Lightly flour surface and roll out dough to about 1/4-inch thickness. Cut dough using cookie cutters.

Place cookies 2 inches apart, bake 4-6 minutes. Allow to cool completely before frosting.

For the frosting, mix confectioners sugar with milk and almond extract until desired consistency. Divide into separate bowls and add food coloring to each. Frosting should be thick, but thinned enough to "paint" the cookies without running.

Allow to set before storing or writing on the surface of the cookies. Once it has set, I used canned whipped frosting to write on the hearts. If you are using sprinkles or colored sugar, sprinkle just after frosting the cookies.

Celebrating Valentine's With Kate Greenaway

For years I have loved browsing through card boxes at antique stores. Occasionally I happen across some beloved Valentine's Day cards with illustrations by Kate Greenaway. Ms. Greenaway was a children's book illustrator during Victorians times. I have her Apple Pie Alphabet Book, and I adore it.

As it usually occurs during the first two weeks of February, I will find myself drifting off- staring at the images of old Victorian Valentine's Day cards. I long for simpler times, wishing for a young Lord to come a-courtin' with a simple Valentine's card and a hand-picked daisy.

Then I bolt back to reality, stare at the two feet of snow on the ground (no daisies there!) and grouchily remember that my husband is no more a Lord than I a young maiden. Bah. If my hubby really wants to impress me this year, he'll forgo the Hallmark card and predictable Whitmans Sampler. He'll replace those dozen red roses from the supermarket with a bouquet of pansies, daisies, forget-me-nots or even jasmine. Ask any girl- a guy who goes out of his way to spend hours online looking for vintage Valentine's Day cards is a keeper. (Hint hint... hell-oooo are you reading this?) Because I'm asked every year "What do you want for Valentine's Day"? Not exactly the most romantic moment, I'll say.

I'm a sucker for romance, what girl isn't? The last several years my Valentine's Day consisted of making treats and cards with my special little Valentine, but darn it I'm in the mood for some grown-up celebrating for once. So this year, when the formidable "What do you want" question is posed, I shall say- "I want an afternoon with you spent antiquing. Let's browse through card boxes and hunt for old Valentine's Day cards. Then let's visit a florist and let me design my own floral bouquet. I don't want any chocolate. I want dinner, but not in some crowded restaurant. You can cook." How do you think that will go? I'll let you know! In the meantime, enjoy some of Kate Greenaway's beautiful Valentine's Day card images!