Back in June 2016, I prematurely posted a
recipe and pics for Ice Cream Cookies. It was an accidental post, as I had not been totally aware of the posting dates. My mother was in and out of the hospital, and I was not dealing well with everything. Several months later, I realized what had posted while my mind was in the fog. Rather than removing those posts, I have kept them on the site. I think they are a reminder of a rough time as well as an accurate reflection of what was going on.
Anyway, back to the cookies. My post wasn't complete because I meant to post two different methods for baking the cookies. My friend LAMN's mom, baked these cookies in the way specified in the original post (she used a fork to flatten the dough). She did not chill the dough prior to baking. I have not come across her method in the plethora of cookbooks which contain this recipe (ingredients only).
Most cookbooks containing a version of this recipe have only vague instructions for the refrigerator method. Some even give a range of oven temperatures! I have not come across any recipe which gave specific instructions for forming the logs prior to chilling. This was bothersome because I usually resort to the refrigerator method, especially if I'm baking on weekends.
Don't get me wrong. If I have
willing help available, I
prefer the method LAMN's mom uses since it doesn't require refrigerator
space. But if I am doing all the work, then I usually resort to the
refrigerator method since it gives me more control over the
time/process.
Whenever I bake refrigerated cookies (slice and bake), I use an acrylic double Spam musubi mold (8" long), at right, to shape the dough. To make work easier, use plastic wrap under the mold to prevent the dough from sticking to the work surface. And
always use a piece of plastic wrap between the dough and the plunger. Ask me how I know. For this particular recipe, it's not necessary to refrigerate the dough prior to shaping; other recipes may require chilling the dough for a short time before pressing it into the Spam musubi mold. Do not be tempted to use any of the non-stick molds. The plunger needs to fit snugly in the lower portion.
With either method, I vary the sprinkles to suit whatever
holiday is near. Because Halloween is a few days away, I used black
and orange sprinkles. I will be sharing these cookies with a few of my
favorite work boys. TheKeeper gave me for farm-fresh eggs. Nakaz
signed D2 up for the NAU mailing list, and UncleScott has been most
generous with fish for my family.
The recipe below does not contain a typographical error. I did NOT forget to list ice cream as an ingredient. Cookbooks from Hawaii call like-ingredient recipes for this "Ice Cream Cookies", hence the title of this post. I grew up calling this "Ice Cream Cookies". I have seen similar-ingredient recipes from outside of Hawaii, and it's often called "Refrigerator Cookies" and, sometimes, "Ice Box Cookies". I have no idea why Hawaii cookbooks call this "Ice Cream Cookies". It contains no ice cream and would make a sad and wimpy ice cream sandwich. I remember KikukatMom telling me these cookies go well
with ice cream. And, once again, mother knows best. She is right.
click on recipe title for printable recipe
1 lb butter, softened
2 c sugar
1 tbsp vanilla
1 egg
5 c flour
assorted sprinkles
Preheat oven to 350 degrees. Cream butter and sugar together. Add
vanilla and egg. Add flour, one cup at a time, until all incorporated.
Proceed using one of the following methods:
LAMN's mom: Using a #60 disher (a little less than a tablespoon), scoop dough onto
ungreased cookie sheet (a flat cookie sheet can accommodate 20-23
cookies). Flatten to 1/4" thickness with the bottom of a drinking glass
(use parchment paper between dough and glass) or a form (LAMN's mom's tool of choice). Add sprinkles to tops of cookies. Bake for 13 minutes,
rotating cookie sheet once. Remove to a cooling rack to cool completely
before storing in an airtight container. For slightly larger cookies,
use a #50 disher and bake for 15 minutes, rotating cookie sheet once.
Kikukat's refrigerator method: Divide dough into 4 portions and shape each portion into an 8" log. I use a double Spam musubi mold (plain acrylic; not any of the non-stick ones) to shape the dough into a nice rectangular log. Lay down a sheet of plastic wrap, place mold atop plastic wrap. Fill mold with portioned dough. Lay a sheet of plastic wrap on top of dough. Use plunger to compact dough into mold. Slide mold off and wrap in plastic wrap (bottom). Chill for at least 5 hours. Slice 1/4" thick and place on cookie sheet (20 on a large sheet). Add sprinkles if desired. Press down gently to set sprinkles. Bake for 13 minutes, rotating cookie sheet once. Remove to a cooling rack to cool completely before storing in an airtight container. Makes 10 dozen cookies.
Monday, October 8, 2018
Jougai Ichiba
Our first full day back in Sapporo was filled with eating. The Keeper suggested we go back to Jougai Ichiba (Sapporo Curb Market) for breakfast.
We tried a different place, and, like last year, we were not disappointed. The kitamae don (pictured at left) was worth repeating from last year.
On our way to the restaurant, I noticed a bunch of shops selling vaccuum-packed potatoes in butter. I was intrigued so I ordered it alongside the kitamae don. The lone potato arrived piping hot with a thick slab of butter. There was also a thin crust of salt flakes on the skin. Not expecting much, I took a bite. Nothing could have prepared me for the taste. The potato, which looked like a russet, was sweet and creamy. I shared some with the others, and they agreed that it was not like the russets we have here.
TheKeeper ordered some otoro sashimi and generously shared some with me. This was the first time having otoro for me, as I don't think I tried any at Ohiso last year. Oh my! The fish melted like butter in my mouth. The 5 pieces of otoro cost nearly 3000yen!
Nakaz and DHS somehow managed to each finish off a huge piece of grilled atka mackerel.
I was happy to find reasonably-priced (now it really didn't matter
because I would've bought them anyway) shine muscats. Another taste
worth repeating!
Sapporo Bier Garten
A trip to Sapporo would not be complete without a meal at Sapporo Bier Garten.
The grilled lamb was so tasty and juicy, and this year, they seemed more generous with the portions of pumpkin.
Of course, an added bonus for me is the bottomless glass of melon soda!
I was also able to replace the t-shirt I got for TheHelp last year. The "large" I got him shrank to a "small" after washing!
When I went to bed that night, I was grateful for a few things. I did not feel the earthquake the previous night; TheKeeper said the walls of the hotel were shaking and creaking (he was down the hall from me). And I was even more grateful for being invited back to Japan with TheKeeper. . .even though he seemed to take great pleasure in watching me stammer and stutter and use some obscene hand motions while trying to buy a new camera strap.
Back in June 2016, I prematurely posted a
recipe and pics for Ice Cream Cookies. It was an accidental post, as I had not been totally aware of the posting dates. My mother was in and out of the hospital, and I was not dealing well with everything. Several months later, I realized what had posted while my mind was in the fog. Rather than removing those posts, I have kept them on the site. I think they are a reminder of a rough time as well as an accurate reflection of what was going on.
Anyway, back to the cookies. My post wasn't complete because I meant to post two different methods for baking the cookies. My friend LAMN's mom, baked these cookies in the way specified in the original post (she used a fork to flatten the dough). She did not chill the dough prior to baking. I have not come across her method in the plethora of cookbooks which contain this recipe (ingredients only).
Most cookbooks containing a version of this recipe have only vague instructions for the refrigerator method. Some even give a range of oven temperatures! I have not come across any recipe which gave specific instructions for forming the logs prior to chilling. This was bothersome because I usually resort to the refrigerator method, especially if I'm baking on weekends.
Don't get me wrong. If I have
willing help available, I
prefer the method LAMN's mom uses since it doesn't require refrigerator
space. But if I am doing all the work, then I usually resort to the
refrigerator method since it gives me more control over the
time/process.
Whenever I bake refrigerated cookies (slice and bake), I use an acrylic double Spam musubi mold (8" long), at right, to shape the dough. To make work easier, use plastic wrap under the mold to prevent the dough from sticking to the work surface. And
always use a piece of plastic wrap between the dough and the plunger. Ask me how I know. For this particular recipe, it's not necessary to refrigerate the dough prior to shaping; other recipes may require chilling the dough for a short time before pressing it into the Spam musubi mold. Do not be tempted to use any of the non-stick molds. The plunger needs to fit snugly in the lower portion.
With either method, I vary the sprinkles to suit whatever
holiday is near. Because Halloween is a few days away, I used black
and orange sprinkles. I will be sharing these cookies with a few of my
favorite work boys. TheKeeper gave me for farm-fresh eggs. Nakaz
signed D2 up for the NAU mailing list, and UncleScott has been most
generous with fish for my family.
The recipe below does not contain a typographical error. I did NOT forget to list ice cream as an ingredient. Cookbooks from Hawaii call like-ingredient recipes for this "Ice Cream Cookies", hence the title of this post. I grew up calling this "Ice Cream Cookies". I have seen similar-ingredient recipes from outside of Hawaii, and it's often called "Refrigerator Cookies" and, sometimes, "Ice Box Cookies". I have no idea why Hawaii cookbooks call this "Ice Cream Cookies". It contains no ice cream and would make a sad and wimpy ice cream sandwich. I remember KikukatMom telling me these cookies go well
with ice cream. And, once again, mother knows best. She is right.
click on recipe title for printable recipe
1 lb butter, softened
2 c sugar
1 tbsp vanilla
1 egg
5 c flour
assorted sprinkles
Preheat oven to 350 degrees. Cream butter and sugar together. Add
vanilla and egg. Add flour, one cup at a time, until all incorporated.
Proceed using one of the following methods:
LAMN's mom: Using a #60 disher (a little less than a tablespoon), scoop dough onto
ungreased cookie sheet (a flat cookie sheet can accommodate 20-23
cookies). Flatten to 1/4" thickness with the bottom of a drinking glass
(use parchment paper between dough and glass) or a form (LAMN's mom's tool of choice). Add sprinkles to tops of cookies. Bake for 13 minutes,
rotating cookie sheet once. Remove to a cooling rack to cool completely
before storing in an airtight container. For slightly larger cookies,
use a #50 disher and bake for 15 minutes, rotating cookie sheet once.
Kikukat's refrigerator method: Divide dough into 4 portions and shape each portion into an 8" log. I use a double Spam musubi mold (plain acrylic; not any of the non-stick ones) to shape the dough into a nice rectangular log. Lay down a sheet of plastic wrap, place mold atop plastic wrap. Fill mold with portioned dough. Lay a sheet of plastic wrap on top of dough. Use plunger to compact dough into mold. Slide mold off and wrap in plastic wrap (bottom). Chill for at least 5 hours. Slice 1/4" thick and place on cookie sheet (20 on a large sheet). Add sprinkles if desired. Press down gently to set sprinkles. Bake for 13 minutes, rotating cookie sheet once. Remove to a cooling rack to cool completely before storing in an airtight container. Makes 10 dozen cookies.
Monday, October 8, 2018
Jougai Ichiba
Our first full day back in Sapporo was filled with eating. The Keeper suggested we go back to Jougai Ichiba (Sapporo Curb Market) for breakfast.
We tried a different place, and, like last year, we were not disappointed. The kitamae don (pictured at left) was worth repeating from last year.
On our way to the restaurant, I noticed a bunch of shops selling vaccuum-packed potatoes in butter. I was intrigued so I ordered it alongside the kitamae don. The lone potato arrived piping hot with a thick slab of butter. There was also a thin crust of salt flakes on the skin. Not expecting much, I took a bite. Nothing could have prepared me for the taste. The potato, which looked like a russet, was sweet and creamy. I shared some with the others, and they agreed that it was not like the russets we have here.
TheKeeper ordered some otoro sashimi and generously shared some with me. This was the first time having otoro for me, as I don't think I tried any at Ohiso last year. Oh my! The fish melted like butter in my mouth. The 5 pieces of otoro cost nearly 3000yen!
Nakaz and DHS somehow managed to each finish off a huge piece of grilled atka mackerel.
I was happy to find reasonably-priced (now it really didn't matter
because I would've bought them anyway) shine muscats. Another taste
worth repeating!
Sapporo Bier Garten
A trip to Sapporo would not be complete without a meal at Sapporo Bier Garten.
The grilled lamb was so tasty and juicy, and this year, they seemed more generous with the portions of pumpkin.
Of course, an added bonus for me is the bottomless glass of melon soda!
I was also able to replace the t-shirt I got for TheHelp last year. The "large" I got him shrank to a "small" after washing!
When I went to bed that night, I was grateful for a few things. I did not feel the earthquake the previous night; TheKeeper said the walls of the hotel were shaking and creaking (he was down the hall from me). And I was even more grateful for being invited back to Japan with TheKeeper. . .even though he seemed to take great pleasure in watching me stammer and stutter and use some obscene hand motions while trying to buy a new camera strap.
Whenever I bake refrigerated cookies (slice and bake), I use an acrylic double Spam musubi mold (8" long), at right, to shape the dough. To make work easier, use plastic wrap under the mold to prevent the dough from sticking to the work surface. And always use a piece of plastic wrap between the dough and the plunger. Ask me how I know. For this particular recipe, it's not necessary to refrigerate the dough prior to shaping; other recipes may require chilling the dough for a short time before pressing it into the Spam musubi mold. Do not be tempted to use any of the non-stick molds. The plunger needs to fit snugly in the lower portion.
Our first full day back in Sapporo was filled with eating. The Keeper suggested we go back to Jougai Ichiba (Sapporo Curb Market) for breakfast.
The grilled lamb was so tasty and juicy, and this year, they seemed more generous with the portions of pumpkin.
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