I totally give credit to my memere for these homemade goodies. She’s baked everything from graham cracker pie (hot out of the oven and melt-in-your-mouth good,) donuts that blow your socks off (and I’m not even that into donuts,) and rappe that is the most wonderful savory French Canadian dish ever made for man. Maybe I’m a little biased… 😉 But I only hope I can cook just like her with time and experience.
Of course, along with French Canadian cooking comes no holding back on the ingredients at all. Feel free to try and tweak them in any way you want.
However, I promised my memere that I would post the originals that she was handed down from her mom, and not tweak them in any way. I’ll just leave with a little comment saying that I easily switched from the shortening to using butter, and cut back on both the fat and sugar with great results. 😉
So there are two of the original Canadian cookie recipes that I adore because of the hand down from great grandmother, to now me, to you. 😀 The one at the end, Bev’s Chocolate Chip Cookies, isn’t a handed down recipe, but it’s one of my favorite healthier chocolate chip cookies that I like to make for get togethers with fellow foodies/health nuts. 😀
- 1/2 c. crisco
- 1-1/2 c. B. sugar
- 1/2 tsp vanilla
- 1 egg
- 1/2 c. boiling water
Mix above ingredients together.
- 3 c. flour
- 1 tsp baking soda
- pinch of salt
Work together all of the ingredients with hands, and make small balls. Roll in white sugar and put in greased cookie sheet (or sprayed with cooking spray!) and make imprint in center using thumb. Scoop in a tsp of jam and cook at 375 for 10-15 minutes.
Peanut Butter Cookies
- 3 c. Flour
- 1 c. Brown Sugar
- 1 c. white sugar
- 1 c. butter
- 1 c. peanut butter (chunky, all-natural skippy works good)
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 tsp baking powder
Mix dry ingredients separate from wet ingredients, then combine together. Form small balls, and dipping fork into sugar, press criss-cross shapes on each which will flatten them slightly. Bake in a 375 oven for 10-15 minutes or until slightly brown around the edges.
Bev’s Chocolate Chip Cookes—as seen on eatingwell.com
- 3/4 c. rolled oats
- 1 c. whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 c. butter, softened
- 1/4 c. canola oil
- 1/3 c. granulated sugar
- 1/3 c. brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 c. chocolate chips
1. Preheat oven to 350 F. Coat 2 baking sheets with cooking spray.
2. Stir oats with flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vinalla; beat until smooth and creamy. With the mixer running, add dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping tsp-full, at least 1-inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Nutrition info: Per cookie: 99 calories, 5 g. fat (2 g. sat, 2 g. mono); 11 mg cholesterol, 12 g carbohydrate, 1 g. protein, 1 g. fiber, 64 mg. sodium.
Thanks for sharing the recipes! That’s hilarious that you posted about the peanut butter cookies. My dad was telling me at dinner how my grandmother used to make him peanut butter cookies all the time and would press them down with forks to get a criss-cross shape on the top. Now I just read this! Great minds must think alike 😀
That’s too funny. I wonder if it’s a tradition with pb cookies that has been passed down…I used to always think they tasted best when my memere made them because she would always criss-cross design. Now I always do it too, whenever I bake them. 😀