welcome friends welcome back to the
kitchen welcome back to sunday morning
in the old cookbook show today we're
going to do a recipe out of this
cookbook it's called home economics
food and its preparation home management
girl's own room personal appearance and
child care
and this was put out by the by the home
economics department elementary public
schools spokane washington 1939. now i
have a bunch of these
home economics textbooks from across
canada and the united states and i find
them to be really fantastic gives you a
snapshot into
what uh children were learning
in the time period
in elementary school and i got to tell
you it was aimed squarely at girls it
just talks about how to have children
and what to do in your own your own
girl's own room how to be helpful around
the home
some pretty basic information
but the recipes are solid they give you
a really good solid
basis to understand
how ingredients work together
so that you can start to cook for
yourself
one of the recipes i want to do today is
called sour cream cookies
and so i'm going to start out a little
bit differently than the recipe does
because i always like to start by
creaming my fat
and so the recipe ingredients call for
shortening but in the written method it
calls for butter
beef fat pork lard vegetable shortening
obviously vegetable shortening
shortening is right in the name
and sometimes butter but a lot of people
will say that butter is not one of the
shortenings i tend to disagree with that
i look at it as a shortening and
obviously the home economics department
of spokane public schools thought so too
and the definition isn't just about it
being solid at room temperature it's
also about it
coating the flour and how coating the
flour
shortens the gluten strands so they
can't they can't bind together and make
these long chains of gluten which
shortens your pastry shortens the gluten
makes a more tender crumbly texture
so while the butter's creaming i've got
a bowl here with flour
and i'm going to add
baking
powder baking soda
salt
cinnamon
and i need to grind in a little bit of
nutmeg but
i think it's time to put the brown sugar
in with the butter so let's get that in
there
and let those cream together
now goes to great pains to tell you that
you should
sift your flour
um
i don't often sift flour anymore
it doesn't seem to be as important to me
as other aspects of baking
the flour that i buy never seems to
clump together and i use it quickly
enough that it doesn't get bugs into it
um i don't think anybody's getting bugs
in their flower anymore either
so you know take from that what you will
okay that's mixed up nicely i turn this
off and scrape down the sides now even
though
i've got this rubber scraper on my mixer
you still need to scrape down the sides
it's always best practice just make sure
you've got everything creamed together
nicely and mixed together well
okay time for the egg
crack that in
and let it mix in completely
now the recipe calls for half a cup of
raisins but in the method it doesn't say
when to put them in
i'm just going to toss them in now
you could put them in at the very end
after you've put in the flour and the
sour cream
but since every one of my report cards
coming home from school
said glenn doesn't follow instructions
very well i'm gonna throw them in right
now
now we put in
flour and sour cream alternatively but
there's two and a half cups of flour
and only a half a cup
of sour cream so
let's work this out
i'm gonna spoon in about a third of the
flour mixture before i add any sour
cream
and then
i put in
about a quarter of the sour cream
and then come back with some more flour
okay this recipe only asked for a half a
cup of heavy sour cream
based on the amount of flour
that just wasn't right so i ended up
putting in a whole cup
of sour cream and even then i think the
dough seems a little too
a little too heavy
but we'll bake them and we'll find out
definitely a half a cup of sour cream
was not enough
the recipe says to drop by this
teaspoonful but i like this
little uh
little scoop it's about the right size
for cookie for me so i'm going to use
the scoop
i don't think i need to space these out
terribly far
i don't know what these are going to
taste like yet but i'm going to say that
if you want to make these definitely
double up on the sour cream
with a cup of sour cream this is
actually a pretty nice cookie dough
came together pretty well in the end
now the recipe says to bake in a hot
oven 8 to 10 minutes so my oven is
preheated to 375 degrees
and we'll stick these in and see what
happens
just
just try a little bit
flavor's pretty good
let's see how they turn out
hey glad hey girls hey friends woohoo
cookies cookies so these are these are
the sour cream cookies but i realize
after looking at this page
it's got molasses all the way across the
two pages i
should have made the molasses cookies i
think
no i'm enjoying the sour cream are you
are you okay so i
they remind me they've got that great
tang of
aunt eileen's sour cream cake
yeah they're very they're like the
cookie version of that cake which is a
super popular cake in my family
okay
i'd ramp up the spicing a little bit i
put in a little more cinnamon and a
little more nutmeg
i'm gonna add chocolate chips
chocolate chips would be amazing in this
i put in a cup of sour cream even though
it asks for only a half a cup no i think
it needs a cup
i would say even a cup and a half i
would i would go that much further
because it is a little bit dry and
crumbly
the flavor is amazing but it is a little
too dry and crumbly for me
so there you go um
so this is this is a great
base cookie to jump it up with some
other things um
yeah
i was a little bit worried
when i was when i was mixing it because
the sour cream just was not pulling it
together so i like these i'm in that's
really good because i didn't bake all
the dough
it's it's on a tray in the freezer we've
got twice as many more to eat emergency
cookies whenever we need them aha thanks
for stopping by see you again soon
you