Thursday, May 26, 2016

Shortbread-Candied Ginger Cookies

 I love both shortbread and ginger.  This recipe is perfect to go along with tea or coffee.  They have just the right amount of sweetness and the ginger bits are delicious!  I'm a huge fan of using parchment paper to both roll out my cookies as well as bake on the parchment.  It just makes baking easier!  Enjoy.

Shortbread-Candied Ginger Cookies

1 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 1/4 cups all purpose flour
3 Tablespoons minced crystallized ginger
1/8 teaspoon salt

Preheat oven to 275 F.

Beat softened butter until creamy, gradually adding the sugar, beat well then stir in vanilla.

Stir together the flour, ginger and salt and gradually add to the butter mixture.  Beat at low speed until blended after each addition.

Lightly flour a piece of parchment paper and place dough on the surface (dough will be quite soft).  Roll out to 1/4"thick (I use parchment on top, too).  Cut out with a square 2" cookie cutter, placing each cut side by side.  Place on cookie sheet lined with parchment.  Re-roll scraps. 

Bake for 40 minutes until lightly browned on bottom.  Cool on cookie rack.  You should refrigerate 2nd batch until ready to bake. 
Makes 2 - 2 1/2 dozen cookies.  They freeze well.

Savory Breakfast Bread

I was looking for something different to serve at a family breakfast and this bread was very popular.  I served it toasted with a veggie cream cheese.  It was filling and packed with protein. 

Savory Breakfast Bread

2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup diced red peppers
1/2 cup finely chopped scallions
2 sticks (8 ounces) softened butter
4 teaspoons whole grain mustard
10 room temperature eggs
3/4 cup cooked crumbled bacon (about 12 slices)
3 cups grated Cheddar cheese (about 6 ounces)

Line 2 loaf pans with parchment paper, spray with Pam, set aside.
Heat oven to 375 F.

Whisk together flour, baking powder and salt.  Add peppers & scallions, mix and set aside.

In separate bowl, whisk together butter & mustard.  Add eggs & whisk until thoroughly incorporated.  Add half of the flour mixture and mix just till blended.  Stir in bacon & shredded cheese.  Add remaining flour mixture and stir until combined.  Don't over mix.

Pour into pans, bake for 30-35 minutes.

Let cool in pan for 10 minutes, then take bread out of pan to finish cooling on a rack.  Serve warm, at room temperature or toasted.  Refrigerate leftovers.

Thursday, May 19, 2016

Apple Noodle Salad

So got inspired to use my spiralizer for a salad of a different kind after my daughter Jessica said she really wasn't into lettuce these days, just didn't have the palate for them. One of my favorite snacks is an apple with peanut butter and other toppings, I thought why not a salad..... so here it is
1 apple spiraled
1 tbsp peanut butter
juice of half a lime
water to thin out the peanut butter and lime juice
unsweetened flaked coconut
chopped nuts
chopped dark chocolate
a few dried cranberries
 just mix the lime juice and peanut butter together and thin to make pourable,,, assemble salad and enjoy :)
I happened to have lime juice on hand, you could mix the peanut butter with apple juice, lemon juice, or just water. 

Sunday, May 18, 2014

Nancy's Easy Jam

My sister, Nancy came up with this easy jam recipe.  We made strawberry jam here but you can use any type of fruit.  We made this jam with 2 cups of mashed fruit and came out with 3 half pints of jam.  It's super fast and easy!

Nancy's Easy Jam

1st steps:
Wash your fruit
Heat three half pint jars in a large pot of water, keep the water simmering, add lids & rings and keep simmering until you need them
Have your mixer ready
Measure out 2 cups of sugar

Wash your fruit and cut, if using larger fruits (leave blueberries/blackberries whole at this point).  We just cut our strawberries into fourths.  Gently mash fruit, you will need to have a full 2 cups of mashed fruit.  Place the fruit in a heavy 2 quart saucepan.  Bring to a boil over medium heat, stirring until it comes to a rolling boil.  Boil for 2 minutes.  Add the 2 cups of sugar,  continue to stir as you return the mixture to a rolling boil.  Boil for another 2 minutes.  Remove from heat and place in your mixing bowl.  Mix on medium for 2 minutes. Remove beaters.  Remove 1 jar from the hot water.  Ladle the jam mixture into the jar, wipe jar mouth and rim with a clean, damp cloth, top with a lid and ring and tighten the ring.  Set aside and repeat with the other 2 jars.  As the jars cool, you should hear a "pop" as each jar seals.

You can double the recipe if you like but we've found it easier to work in small batches. 

Tuesday, March 11, 2014

Rose Gold & Ellen Gold Maine's Brown Sugar Spritz Cookies

Brown Sugar Spritz Cookies

My sister-in-law, Ellen and her Mom, Rose have made these cookies since Ellen was a child.  She and I made them last year while she and my brother Tom were visiting in Florida.  This year, El brought them along when she and Tom came for their annual visit, hooray!  They are delicious with tea or coffee, some of us have even been known to have them for breakfast!  Enjoy.

2 cups brown sugar
1 pound Crisco
2 eggs
1 teaspoons vanilla
2 teaspoons baking powder
pinch of salt
4 - 4 3/4 cups of flour (amount varies with climate!)

Mix first 6 ingredients until well blended.  Add in flour until dough ball pulls away from sides of bowl (or it doesn't stick to your fingers).

Use cookie press to distribute cookies evenly on un-greased cookie sheet.

Bake cookies at 350 degrees until golden brown.  Makes:  12 dozen

Monday, February 24, 2014

Scrumptious Toasted Cheese & Creamy Tomato Soup

Toasted Cheese Sandwich

This is my version of a wonderful toasted cheese sandwich & tomato soup I had while in Atlanta.  It was super creamy and just delicious.  The soup is quick and easy to make.

Toasted Cheese:
Boar's Head Mild & Creamy Asiago Cheese
Boar's Head Swedish Fontina Cheese
Bread, I used an Italian loaf

Place cheeses between the bread, butter outside of bread, place in skillet & toast until cheese is melting & outside is nicely toasted.

I've added turkey as well as very thinly sliced Granny Smith apples to this sandwich with delicious results!

Creamy Tomato Soup

4 slices bacon
2 cloves garlic, minced
2 cans (28 ounces each) tomatoes in juice (I used Cento brand diced)
1 cup chicken broth
1 Tablespoon sugar
1/4 teaspoon black pepper
1/2 cup heavy cream
1 Tablespoon balsamic vinegar

Fry bacon until crisp, crumble & set aside.
In soup pot, use 1 Tablespoon of the bacon drippings & cook the garlic over medium heat for about 1 minute.  Add tomatoes & their juice, broth, sugar and black pepper; bring to a boil, then reduce heat and simmer 15 minutes with cover ajar.

Puree soup with an immersion blender (or in batches in a blender).  Stir in cream until incorporated & heat through.  Remove from heat; stir in vinegar.  Serve, topped with crumbled bacon.
Serves 6

Thursday, January 30, 2014

Virginia Biscuits

I haven't posted in a really long time due to the fact I couldn't figure out how to access my photos after an upgrade last year!  I think I have it at this point, so here we go again!
I've been making these biscuits for years, the original recipe came from a friend of mine when we were living in Charlotte, NC.  They are wonderfully light and flaky, perfect for butter, jam or a slice of ham!  Definitely worth the splurge on calories.

Virginia Biscuits
3 cups self-rising flour
1 1/2 teaspoons baking powder
1 Tablespoon sugar
1 cup shortening
3/4 cup milk
1/4 cup melted butter (this is for brushing on the dough, doesn't go in the mix)

Preheat oven to 450 degrees, either grease your sheet pan, or bake on parchment paper or a stone.
Sift dry ingredients into a bowl, cut in shortening until evenly distributed.  Using a fork, stir enough milk into mix to make a soft but not sticky dough.  Knead on lightly floured surface until dough is smooth & elastic.  Roll out 1/4 inch thick, brush melted butter on half the dough then fold dough over so that biscuits will open easily when baked.  Cut with small biscuit cutter & place on pan.  Bake at 450 for 8-10 minutes.  Serve with additional butter, jam or a slice of ham.  I use my smallest biscuit cutter as these biscuits are rich.

Monday, November 18, 2013

Janets Chili

Janets Chili
This is from a friend of my sister Janet.  It makes a large pot of delicious chili.  This is what was left after we got done with the first servings. It has no beans in it. I did add one can of black beans just for a little something.
1 tsp meat tenderizer
1 tsp. mustard
1 tbsp sugar
8 oz. beef consommé
2 tsp oregano
2 tbsp paprika
2 tbsp cumin- I used only 1 tbsp.
1 tbsp celery salt
7 tbsp. chili powder
1 tbsp mole paste, I can't find so I leave this out.
2 lbs beef chuck , cut in cubes
2 lbs ground round
2 lbs ground pork
3 cups minced onion
2 tbsp fresh garlic
                                                                1 cup chopped green chilis
                                                                20 oz tomato sauce , I only can find 15 oz. so I use that
                                                               Dash each of Worcestershire,tabasco, and soy sauce
                                                               1 can beer
                                                               1 shot whiskey
Let beef sit in mustard and meat tenderizer for about an hour. Dissolve next 9 ingredients in 2 cups water and keep at a simmer. Saute the ground meats and add to pot, then sauté the onion and garlic and add to the pot along with the chilis. Add all the rest of the ingredients and simmer uncovered 1 1/2 to 2 hours. Let stand for 1/2 hour and skim the fat off.  Then bring back to temp and serve .. We love it with sour cream, cheese, whatever you like.. Enjoy

onion soup-style farro

This is from the Food Network magazine… I got this from a friend and just had to try it.. I love onion soup and just bought some farro.  If you can't find farro you could substitute barley.  I actually used 1/2 brown rice along with the farro. It is a great side dish…
 2 tbsp. unsalted butter
1 large onion, thinly sliced
2 tbsp. brandy or cognac
2 cups farro
1 tbsp Worcestershire
1 1/2 c chicken broth
Kosher salt, and freshly ground pepper
1 bay leaf
1/4 c. grated parm. cheese
1 cup (4oz) grated gruyere cheese

Preheat oven to 400 Melt the butter in a medium pan, add the onion and cook until softened , about 5 min..Add brandy, cook 2 min. Add the farro ,Worcestershire ,1/2 tsp salt and some pepper. Cook, stirring until farro is coated. Stir in chicken broth, 1 1/2 cups water bay leaf, bring to boil and add parmesan cheese.  Transfer to a casserole dish, ( I used my 9 x 13 porcelain , cast iron pan)
cover with foil and bake about 40 til farro is tender and water is absorbed.  Uncover and sprinkle with the gruyere and put under the broiler and broil until golden brown…

Sunday, September 22, 2013

Western Baked Beans

This recipe comes from my good friend, Annette.  I've served it often over the years.  It's a great side dish for a crowd as it serves at least 12!

8 slices bacon
4 large onions, peeled & separated into rings
1/2 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 cup cider vinegar
2 (15 oz.) cans dried lima beans, drained
1 (16 oz.) can green lima beans, drained
1 (16 oz.) can dark red kidney beans, drained
1 (1lb., 2 oz.) can New England Style baked beans, undrained

Pan fry the bacon until crisp, drain on paper towel; set aside.  Place onion rings in a large skillet & add the sugar, mustard, garlic powder, salt and vinegar.  Cover & cook 20 minutes.  Add the onion mixture to the beans and stir in the bacon, crumbled.  Pour into 3 quart casserole.
Bake at 350, covered for 1/2 hour then uncover and bake 1/2 hour longer.

I have also prepared this and cooked it in the crockpot.  It's worked out just fine!