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Wednesday, April 25, 2012

“Fabulous Bakery Desserts, Pt. LV: ‘Today’s Recipe is for Russian Tea Cookies—delicious Shortening-based Cookies dusted with Powdered Sugar—Heavenly Morsels to be Sure” by Chef Kilgore Randalini

We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their THIRD album—“Burgers”—was released in 1972 and was the band’s first studio recording and what a recording it was!  It was a great album and one that everyone should aspire to own.   The band featured Jorma Kaukonen on guitars, Jack Cassady on bass, Papa John Creach on violin, and Sammy Piazza on drums and percussion.  It was a great album and each and every song was a classic, no doubts about it!  We urge you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.  


Here's the countdown to December 21, 2012: from today, we have 241 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




Chef Kilgore Randalini

END Commentary 04-26-2012

Copyright © 2012 by MHB Productions

Word Count: 1,369.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, April 26, 2012 by Chef Kilgore Randalini


 Fabulous Bakery Desserts, Pt. LV: ‘Today’s Recipe is for Russian Tea Cookies—delicious Shortening-based Cookies dusted with Powdered Sugar—Heavenly Morsels to be Sure” by Chef Kilgore Randalini

Bakersfield, CA, 04-26-2012 Th: We are going to continue on with another cookie recipe today as promised and this one is a beautiful one, the famed Russian Tea Cookie, heavenly little tidbits rolled into balls and when they exit the oven, dusted with powdered sugar.  I love these cookies and they are among my most requested wherever I work.  People love them and the good thing about them is that they’re unavailable by the bakery companies, one would have to order them especially from a bakery which is the way it should be if they can’t bake them themselves.  I always favor making sure that union bakeries get my business because I do believe in the importance of labor unions in certain areas.  Traditionally culinary personnel and bakery workers are the most taken-advantage of employees in the nation and that to me is something that justifies the entrance of unions.  I don’t believe in the excessive demands leveled by union representatives in other arenas because they typically are what make it impossible to buy American goods.  When you tack on so much additional costs to a finished product, it ends up being cheaper to buy the goods from China, South Korea, or Latin American than in buying them at home and supporting American workers.  There’s a fine line between doing what’s right and in crushing the businesses that employ the workers.  This is the inherent problem with unions, they go overboard in their protection of the workers and their demands become so onerous that it’s impossible for many businesses to be competitive and to do well in the nation.  I think there needs to be a happy medium in which workers’ jobs are protected while allowing their employers to remain competitive.  If this doesn’t happen and soon, you will see the United States become a complete service economy which is tragic, we need to return to the manufacturing giant we once were.

So, you ask, “What’s the difference, Kilgore, between the bakers’ and cooks’ unions and others like the UAW?” Well, the difference is this: the demands aren’t so overboard as to destroy the employers but protect the workers from being terminated for false cause or their jobs being stripped away and delivered into the hands of illegals.  It is important that jobs and health and safety issues are addressed and not top-heavy demands that don’t make sense and which make the businesses unable to compete on the national and world markets.  I want to see the things that unions always protected maintained and not these new demands which make it impossible for restaurants to be able to have a full kitchen and floor staff.  When that changes, we might actually see bakers in many restaurants once again thereby establishing a larger job base and more creativity.  Sure, the top hotels, country clubs, and fine-dining restaurants will always have room for pastry chefs but the regular restaurants, coffee shops, and delicatessens will be able to expand and to add new workers to their payrolls.  It’s time to wake up, America!  Let’s see a drive to return bakers back to every restaurant, hotel, country club, hospital, and coffee shop across this country and see a rebound of the economy!

Well, sorry for the tirade on unionism and my ideas on it.  Here’s the recipe for my Russian Tea Cookies, one of the best I have in my repertoire!  The main thing is to always pay attention to the cookies when they’re in the oven so that they DON’T overbake, that’s the cardinal sin that we try to avoid whenever we spend money making something and getting it into the oven.  It’s important to be vigilant as if you don’t happen to have an oven thermometer and are going on what seems to be right, you’ll liable to commit a major mistake and to have to start over—then it’s a waste of money, time, and resources!  Let’s do it:


Yield: About 2 Dozen:



Powdered sugar

All-purpose flour


Vanilla extract

Powdered sugar


1.      Preheat standard oven to 350°F or convection oven—fan in the “on” position—to 300°F. 

2.      Cream shortening and powdered sugar together and then blend in remaining items.  Mix together well and then refrigerate dough for 15 minutes.

3.      Cut into 2-dozen pieces of equal size and roll into balls. Place on two sheet pans and then bake on the middle oven rack, one at a time, and brown lightly, about 12-15 minutes.  Remove them from the oven and place on a wire rack to cool when they show the least amount of brown around the edges; note, they’ll continue to bake on the pan for a minute or two longer.

4.      Dust with powdered sugar and allow them to finish cooling and then serve or store in airtight containers for use at a later time. The cookies will remain fresh for about a week or so.

This is one of the all-time great cookie recipes that are easy to make and a real pleasure to eat. You will use this one time and time again!  The most important thing is as stressed: be vigilant while baking and you will have success beyond your wildest dreams!


As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Sorry for the tirade, once more, on the importance of unions and what they should and should not do, it’s important that workers are always protected but that companies aren’t driven out of business by non-caring union representatives.  Too often, that’s the case and too often, the workers are the ones being hurt, not the union leadership.  It’s like a cancer killing its host: once the host is dead, the cancer dies with it.  NEVER allow the businesses that are necessary for American jobs to be driven out of business.  It’s important that we do the right thing in November on Election Day! Don’t miss it!    

   Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by HOT TUNA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Kilgore Randalini

Kilgore Randalini
Working Chef, ACF

This is me back in the 1980's when I was a middle-aged chef working at a Grand Hotel in Southern California. I began my culinary career in the early 1960's after having spent some time in the United States Army. Presently, I am still working at a local country club somewhere in Kern County.


The END Commentary for Thursday, April 26, 2012 by Chef Kilgore Randalini

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.


This original essay was written by the one-and-only Chef Kilgore Randalini


Recipe created by Chef Kilgore Randalini on October 29, 1992 in Bakersfield, CA.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!





This is #1250 an 8” x 10" original oil painting by Beverly Carrick entitled, “Banquet.’" It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!





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