Category: Zsazsa

I know it’s been a hot minute since we’ve made a post.  Life has been crazy busy in all the good ways.  Unfortunately, it meant that The Gaboratory had to be on the back burner for a while.  But we are back and hopefully back on at least a bi-weekly basis.

I did find an afternoon during this period to try a recipe from Jolie Gabor’s  Family Cookbook.

 

 

 

 

 

 

 

 

I flipped through the book with one goal in mind:  To satisfy the better half’s belly.  You see, this guy’s heart is directly connected to his stomach.  On the rare occasions that I do cook, I like to keep his stomach satisfied.  The recipe I settled on had the right ingredients to make this happen:  Butter and Sour Cream: Famous Hungarian Butter Cookies.

 

 

 

 

 

 

 

 

The beauty of this recipe was the three sticks of butter and full tub of sour cream that it called for.  My husband would be in heaven with this cookie.  So I pulled all the ingredients and followed the instructions in the photo.  I did have to google what “cut in” meant (I’m so not a chef) and how to do it.  I settled on the “shredding” method.

After about 20 minutes I had cookies!

 

 

 

 

 

 

 

 

I did end up burning the edges.  I later learned that I need to adjust my oven temp down (is there a handbook for that?)

The cookies were a hit.  The actual consistency is somewhere between a cookie and a cake, more like a tea cake than a cookie.  The husband loved them.  Bonus points because he had to eat them over several days due to the richness of the cookies.

I think the next recipe we are trying is the Dobos Torte – if time permits.  If not, then it will be Zsa Zsa’s Dracula Goulash for Valentine’s Day.  A Valentine’s gift of pork, beef, sausage, and sour cream may not sound romantic but I promise it’s almost as much of a turn on as a negligee for my guy.