All posts by Martha Meisen Scott

Bourbon County, Recipes

Linderhof’s Chocolate Chip Cookies

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There are so many chocolate chip cookies out there including the one on the Nestle’s Toll House Semi-Sweet Morsels package.  And they are a classic cookie.
But the one that we use at Linderhof has a “secret ingredient” and makes, in my opinion, the best chocolate chip cookie in the world!      You can add nuts if you’d like (I’d do about a cup) and sprinkle with sea salt if you’d like, but we prefer them with just the chocolate chips.

 

LINDERHOF’S CHOCOLATE CHIP COOKIES

1 c. butter, at room temperature
¾ c. brown sugar
¼ c. sugar
3.4 oz. package vanilla instant pudding
2 large eggs
1 t. Vanilla
2 ¼ c. flour
1 small package semi sweet chocolate chips
1 t. Soda
½ t. Salt

 

Preheat oven to 350.

 

Line a baking sheet with parchment paper or a silicone mat.

 

Beat together the butter and sugars until creamy.    Add in pudding mix, eggs and vanilla. In a medium bowl, whisk together the flour, baking soda and salt.     Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips (and nuts if you use them).

 

Drop cookie dough by rounded tablespoons onto a prepared baking sheet.  (and if you’d like to top with sea salt — sprinkle it on before you put them in the oven.)    Bake for 10 to 12 minutes or until slightly golden and set. Remove cookies from oven and let cool on baking sheet for two minutes.     Transfer to a cooling rack and cool completely.

 

Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.
Recipes

From Linderhof’s Kitchen . . . Martha Meinsen Scott

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There is nothing better than muffins in the morning.    Or for tea! These have been around “forever” attributed to The Morning Glory Cafe on Nantucket.     They have “everything” in them from carrots to nuts to raisins and are heavy and moist. They’re a good keeper as well.

 

MORNING GLORY MUFFINS

 

1 c. sugar
½ c. brown sugar
2 ¼ c. flour
1 T. cinnamon
2 t. Baking soda
½ t. Salt
½ c. coconut
¾ c. raisins (I used golden)
1 apple, grated
1 c. crushed pineapple, drained
2 c. shredded carrots
½ c. chopped nuts (I used pecans)
3 eggs
1 c. oil
1 t. Vanilla

 

Preheat oven to 350.     In a bowl, whisk eggs with the oil and vanilla.     Add coconut, raisins, apple, pineapple, carrots and nuts.     Stir to combine.

 

In a separate bowl, whisk together the sugars, flour, cinnamon, baking soda and salt in a large bowl.     Add the wet ingredients to the dry ingredients.

 

Put into muffin cups.     Bake for 20 to 25 minutes.

 

Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.
Recipes

From Linderhof’s Kitchen . . . Martha Meinsen Scott

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One of my favorite restaurants in Kansas City was Stephenson’s Apple Farm.     We celebrated many grand occasions there. One of my favorite dishes was their baked chicken ‘n’ butter and cream.   It’s a great company dish or even a family dish. The original recipe calls for a whole chicken but I often make it with chicken breasts — sometimes bone in and sometimes boneless.    If you like thighs, it would be good with those too! For a grand meal, serve it with Stephenson’s Green Rice; for an everyday meal, a box of white and wild rice works well!

 

STEPHENSON’S BAKED CHICKEN ‘N’ BUTTER AND CREAM

 

8 pieces frying chicken
2 cups flour
1 T. salt
1 T. pepper
2 t. paprika
1 stick butter, cut into 8 pats
2 cups half and half or cream

 

Dip chicken in cold water.    Mix together flour, salt, pepper and paprika.    Coat each piece of chicken thoroughly in flour mixture.    Place pieces skin side up in a 13 x 9-inch pan. Bake uncovered at 450 for 30 minutes or until brown.   (Recipe may be prepared ahead up to this point.) Pour cream around chicken, place 1 pat of butter on each piece and bake at 350 for 45 minutes.
(*Note: This time I used chicken breasts — with boneless and skinless)
Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.

 

Recipes

From Linderhof’s Kitchen By Martha Meisen Scott

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A and P’s Spanish Bar

 

For any of you growing up in the 50s and 60s, you often found this cake at the local A and P.     It was a favorite of mine and I was glad to find the recipe. You can double the recipe and bake in a 9 x 13 and frost the top, you can bake as is in a loaf pan or an 8-inch square pan.      The next time I make it, I will do the 8-inch square pan, cut it in half, frost one half and stick the other half on top and frost it . . . and then “comb” the top of the cake — like the cakes at the A and P!

 

A and P’s Spanish Bar

 

2 c. water

1 c. raisins

1/2 c. butter

2 c. flour

1 c. sugar

1 t. baking soda

1/2 t. cloves

1/2 t. nutmeg

1/2 t. cinnamon

1/2 t. allspice

1/4 t. salt

1 egg

1/2 c. chopped nuts (I used pecans — the A and P cake probably had walnuts)

Simmer the water and raisins in a saucepan on top of the stove for 10 minutes. Add the butter and cool the mixture. Meanwhile mix the flour, sugar, baking soda, spices and salt. Add cooled raisin mix and stir until combined. Add beaten egg and stir until combined. Add nuts. Pour into a greased and floured loaf pan and bake in a preheated 350 oven for 50 to 60 minutes or until done.     If using a 9 x 13 or an 8 inch, baking time would be closer to 30 minutes.

Martha Meisen Scott is a Fort Scott foodie who creates from her home, called Linderhof.