All posts tagged: baker

Zucchini Bread

You can always tell it’s the end of the summer by the amount of zucchini bread being made or gifted. The motivation to utilize zucchini in different ways is much higher towards the beginning of the summer, and then suddenly it seems like the zucchini production has tripled and we’re all juggling zucchini. That’s when zucchini bread comes into play. Packed with shredded zucchini, chopped walnuts, and all the right spices, zucchini bread is a delicious and quick way to use up any garden zucchini. Plus, this bread freezes well so you can enjoy zucchini the tastes of summer all year long. Ingredients: 3 cups zucchini, grated (skins on) 3 large eggs 1 cup sugar 1/2 cup brown sugar (compacted) 1 cup vegetable oil 1 tablespoon honey 1 tablespoon vanilla 3 cups flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 teaspoons cinnamon 1 cup chopped walnuts *1 cup chocolate chips (optional) Directions: 1. Preheat oven to 350F. Grease and flour loaf pans (batter should make two 8×4 inch pans). 2. Beat …

Georgiann’s Koulourakia

Koulourakia comes in all shapes, sizes and flavors. Some bakers turn their dough into playful circles, braids, or serpentines, and some twist their koulourakia so precisely it looks like a machine pumped them out. Depending on the baker or family recipe, koulourakia is infused with anise, vanilla, orange or lemon zest. And some are left plain with simply the mixings of flour, sugar, butter, and eggs. No matter how they’re prepared, koulourakia makes a perfect companion with a cup of coffee. My cousin, Georgiann Pino Petrogeorge has mastered the art of koulourakia. She and I share the same great-grandmother, Anastasia (Tasia) Patsuris. Our yiayia’s (grandmother’s) were sisters with phenomenal cooking skills. You name it—they could make it. Georgiann spent a lot of kitchen time with her yiayia, Georgia Patsuris Sargetakis, and together the two would bake, cook, and share many laughs. Koulourakia, a Greek Easter cookie is one of those treats that sends Georgian back to her yiayia’s kitchen. Over time, Georgiann has modified her yiayia’s recipe to her own favorite tastes, like using vanilla …

Mom’s Snickerdoodle Cookies

In no particular order, the three best cookies of all time are melomakrona, chocolate chip cookies (still on the hunt for a soft and gooey go to recipe), and my mom’s Snickerdoodle’s. My mom says she has had this recipe for “over 100 years” and although Snickerdoodle recipes are all so similar with just a few variations, my mom’s recipe has always been may favorite and is dangerously addicting. They are easy to make, and come out soft and chewy every single time. If you need to store the cookies, my mom suggests putting them in a storage container with a slice of bread on top to keep the cookies nice and soft. Somehow, it works–science! Enjoy. Save Print Mom’s Snickerdoodle Cookies Recipe type: Sweets/Dessert Serves: 100 cookies   Ingredients 1 ½ cups sugar ½ cup margarine, softened ½ cup shortening 2 eggs 2 ¾ cup flour 2 teaspoon cream of tartar 1 teaspoon baking soda ¼ teaspoon salt For the topping: 2 tablespoon sugar 2 teaspoon cinnamon Instructions Preheat oven to 400 degrees. In a large mixing …

Helen’s Oatmeal Cookies

I recently browsed through my late Yiayia Helen Metos’ recipe book, filled with her recipes plus clippings from recipes she found from the paper or given to her by friends. I was told from my mom that her oatmeal cookies were everyone’s favorites, so I had to test for myself. Results: these cookies are amazing–so wonderfully soft and chewy that I just had to share her timeless cookies. Enjoy! Save Print Helen’s Oatmeal Cookies Recipe type: Dessert/Cookie Serves: ~40 cookies   Ingredients ¾ cup shortening, softened to room temperature 1 cup brown sugar ½ cup granulated sugar 1 egg ¼ cup water 1 tsp vanilla 1 cup flour 1 tsp salt ½ teaspoon baking soda 3 cups oats, uncooked Instructions Preheat oven to 350 Degrees F. Place shortening, sugars, egg, water, and vanilla in a mixing bowl and beat thoroughly. Sift flout, salt and soda; add to shortening mixture, and mix well. Blend in oats. Drop teaspoons of dough onto greased cookie sheets and bake for 12-14 minutes. Notes For variation, add ½ tsp cinnamon and ¼ …

Festive Blue & White Cookies

Every March 25th my friends and I celebrate Greek Independence Day with a festive get together. We eat a delicious Greek meal that includes all of the favorites from salads to dessert and everything in between. And, when we can find good salt cod, we make bakaliaros skordalia (fried cod and garlic sauce), which is traditionally eaten on March 25th in Greece. We all sport obnoxious amounts of blue and white clothing from head to toe to display our Greek pride. Recently we’ve even added a blue and white theme to our menu. An example are these blue and white cookies. The cookies are made with blue velvet cake mix, some butter and cream cheese for a gooey texture, and finished with white chocolate chips. They are so simple to make that you can task your kids to whip them up—and so they can be the ones stuck with the blue hands when rolling the dough together. Take a break from the traditional recipes and give these fun and festive cookies a try, they’re truly …

Kourabiedes (Greek butter cookies)

Kourabiedes are popular Greek butter cookies topped with heaps of powdered sugar and made for special occasions like weddings, Christmas, name days, and any day that ends in “y”. My earliest memories of kourabiedes aren’t the sweet taste of the cookie. In fact, I don’t even remember taking a bite out of one when I was younger. Instead, my favorite memories come from turning wide-eyed at the wonderful white mounds of kourabiedes on display at both my Yiayia Metos and Yiayia Saltas’ homes. Yiayia Stella Saltas has a habit of doing everything earlier than most people. She arrives early when she goes out. Whenever she hosts a party, she preps and bakes before you’re even invited to whatever event it is. When it comes to kourabiedes, you can bet she is always ready to serve them at a moment’s notice. No matter the occasion or how many cookies are needed, there are always enough. Her basement was always so full of Tupperware-stuffed kourabiedes, I thought she was one of Santa’s elves. Whenever we visited yiayia’s …

Melomakarona (Greek Christmas Cookies)

There are two things that are always on my Christmas to-do list. First, I have to watch Kevin McCallister thwart the “Sticky Bandits” in Home Alone and Home Alone 2. My brothers and I never tire of watching bricks being thrown at the heads of Marv and Harry and other torturous, yet hilarious schemes devised by Kevin. It’s too bad uncontrollable laughter doesn’t burn more calories because the second thing on my list is gorging on Greek treats. Step into any Greek home at Christmas time, especially my yiayia’s, and you can’t miss the sweet scents of baklava, kourabiedes, and melomakarona baking in the oven. Those desserts are made year-round, but yiayia doubles down on them for Christmas. Especially melomakarona. We call them melos at our house, and Christmas is not the same without them. Melos are aromatic cookies spiced with orange and cinnamon and spiked with whiskey. What makes melos really shine is the chopped walnut topping and the warm honey syrup the cookies soak in. Like with all cookies, melos are delicious fresh …

Koulourakia (Greek Easter Cookie)

The greatest debate in all of Greece is this: who makes the best koulourakia? Since we all know what’s good for us, the only correct answer to that is our own yiayia (grandma) does. So, if you’re Greek, please don’t read any further because this recipe isn’t for you. You will hate me. You will send me horrible emails and threats. Or you can continue reading. Just don’t tell your yiayia you tried someone else’s koulourakia. I promise not to tell. But you need to know; mine is the best of all. Koulourakia (pronounced koo-lou-rah-kia) is a Greek Easter cookie featuring two ingredients that are avoided during a true Lenten fast, butter and eggs. Flour, sugar and various rising agents are used in the mixture to make the cookies sweet and fluffy. Koulourakia are popular year round but are most commonly served as a sweet staple on Easter day. If you visited ten different Greek Easter parties and tried a koulourakia at each party, you’d taste ten different koulourakia. Everything about koulourakia is variable. Some …