Cookies, Dessert

Molasses Cookies

This recipe brings back many childhood memories. My mom would make these Molasses cookies a couple times a year. I remember coming home from school and finding these on the counter fresh from the oven.

So this morning I found her recipe in my collection. Now when you look at this you can see how special having family recipes and memories passed down. She wrote this down on medical notepaper she had in the drawer. Lol!

When you find something like this, cherish it. Mom is soon going to be 92 years old. She still cooks now and then. Macaroni and cheese is a staple and loved by her Grandchildren. She does love her sweets. Last week I took over the apple pie. When I asked her how it was She said it was delicious and was quickly gone, but next time she would like pumpkin.

So this morning our kids were planning a visit so I decided to make some of mom’s Molasses cookies. As you can see from the recipe, not much detail. But they go together pretty quickly.

As soon as I started to put together the wet ingredients I was in love with the flavor. Just opening up the Molasses jar and smelling brought back memories. Adding the cinnamon and the ginger pushed it over the edge.

Now to push these over the edge you have to try them with butter. Just spread a little on the bottom and savor the flavor.

  • 3/4 cup shortening
  • 1 cup sugar
  • 2 well beaten eggs
  • 1 cup molasses
  • 3/4 cup strong cold brewed coffee
  • 4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tsp ginger

Mix together shortening and sugar.  Add eggs and mix well.  Next add Molasses and coffee.

In a separate bowl sift together dry ingredients. Then slowly add dry ingredients to wet ingredients. Once combined drop by teaspoon full on greased cookie sheet at bake at 350 degree oven for 12 minutes. Remove to wire rack to cool.

Enjoy the as I suggested….with a little butter!

Cookies

White Chocolate and Cranberry Cookies

Do you ever get a hankering to bake cookies? Well I did this morning. I looked through the dessert binder and found our recipe for While Chocolate and Cranberry cookies and then checked the pantry. I was in luck. We had all the ingredients.

So my baking process began. I took a stick of butter out of the refrigerator to soften, grabbed a couple of eggs and then got the mixer out. After a couple of hours I was ready to go.

Measuring out the flour

I thought with this recipe I would get some shots of the process. Here you can see the recipe on the counter. When we find a recipe online we print it out. After preparing it we make notes on how it tasted, anything we would tweak and sometimes we will not if it is.ffodie friends worthy. This recipe had some note to turn the cookies into something similar to Starbuck’s Cranberry Bliss bars. But not today… the process continued.

My helper is always close by.

The next step is adding the baking powder, salt and baking soda. These are stored in our lazy Susan in the corner of the kitchen. Generally this.is my favorite stop to mix things up. It is also Mr. Magoo’s favorite stop to sit and watch. He is always looking to see what will fall down in his area.

A baking essential

Any good cook will have a great mixer. Ours is our kitchen aid. Hubby got it as a work Anniversary gift years ago. You know, one of those catalogs you get and have to pick out a gift. At the time he didn’t need the company watch or general jewelry gifts. The mixer seemed to be the best gift as we were really picking up our baking and kitchen aids are so expensive.

This one worked out great with this recipe for mixing up the softened butter and then adding the sugar and the 2 eggs.

Next up was blending in the flour mixture and adding the white chips and cranberries. Everything came together so quickly.

Time for the flour
Ready to go

Another great kitchen baking help is a cookie scoop. Ours is a Pampered Chef small scoop that I got years ago when I hosted a party. Pampered Chef has some great products especially for baking. My favorites are the chopper for nuts, the cookie press for Christmas cookies and the scraper for clearing the baking surface. A little flour fell out on the counter and with the scraper it was quickly back in the bowl.

Ready for the oven

Every thing came together quickly and using the parchment paper was great for clean up. But one thing did happen….my assistant fell asleep on the job.

So, here is the final outcome from my hankering for some cookies.

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/2 cup butter, softened

1 1/3 cups sugar

2 large eggs

1 1/2 cups white chocolate morsels

1 (6-ounce) package sweetened dried cranberries

Combine flour and next 3 ingredients; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.

Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

Uncategorized

Meatball Stroganoff Casserole

This recipe kept popping up in my Facebook feed.  I would click on it and save it, but that was about it.  So just before New Year Eve I decided to give this a try and it didn’t disappoint me or the entire family.  While I was out shopping for my Prime Rib dinner I found the ingredients that I need for this little gem. Our daughter’s boyfriend was driving up from Connecticut for the weekend and wouldn’t make it for dinner, but there definitely was enough left over.  
This reminds me of a cross between Swedish Meatballs and Beef Stroganoff.  Mix it in one pot, place in a casserole and your all set for a hardy dinner. Thanks Pillsbury!

Ingredients

1 bag (12 oz) uncooked extra-wide egg noodles (about 7 cups)
1/4 cup butter
2 packages (8 oz each) white mushrooms, sliced
1/2 cup chopped onion
1/4 cup all-purpose flour
1 carton (32 oz)  beef flavored broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, softened and cut into small cubes (I used low fat)
1/4 cup heavy whipping cream
1 package (22 oz) frozen cooked beef meatballs, thawed
Chopped Italian (flat-leaf) parsley, if desired

Directions

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray; set aside. Cook and drain noodles as directed on package, using minimum cooking time. Drain; set aside.

Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Add mushrooms and onion; cook 3 to 5 minutes, stirring occasionally, until onions are tender. Sprinkle flour on top of mushrooms and onions; stir well. Gradually stir in beef broth; add Worcestershire sauce, salt and pepper.

Heat to simmering, stirring occasionally; cook 3 to 5 minutes or until mixture is slightly thickened. Stir cream cheese into hot broth mixture, stirring constantly with whisk until cream cheese is mostly incorporated (small pieces of cream cheese may remain but will incorporate in baking). Remove from heat; stir in whipping cream.

In baking dish, add noodles, sauce and meatballs, carefully mixing to coat. Cover; bake 30 to 35 minutes or until sauce is bubbling and casserole is heated through. Stir; cool 10 minutes. Stir before serving; garnish with parsley.

Uncategorized

Happy New Year! Prime Rib Dinner Anyone?

Our first dinner club dinner many years ago I made my favorite Marinated Prime Rib.  I think that dinner was one of our best ones.  The recipe is from a clipping I found in Better Homes and Gardens and has always been very easy to make and now a holiday standard.

 This past weekend, being the New Years Holiday, we had our daughters boyfriend visiting.  We all went out to dinner at a local steak house for New Years Eve.  The kids went to a party after, while Hubby and I stayed awake until 12:03 a.m.  Just in time to watch the ball drop and then turn out the lights and head to bed.

For our New Years Day dinner I decided I wanted to make  prime rib with a hash brown casserole out of my recipe archieves.  Our daughter topped this off with saute’d asparagus and cherry tomatoes. It was a wonderful dinner to end the holiday week.

So Happy News Year and get cooking!

Marinated Prime Rib

Ingredients

3/4 cup dry red wine
1/2 cup chopped onion
1/4 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon garlic salt
1 4 pound beef rib roast

Directions

For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.

Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bones.

Roast in a 325 degree F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.

Hash Brown Casserole

Ingredients

1 cup thinly sliced green onions 
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese 
2 tablespoons stick butter, melted
1/4 teaspoon pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed 
1 (16-ounce) carton lowfree sour cream
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted 
Cooking spray 
1/2 teaspoon paprika

Directions

Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 1 hour or until bubbly.
Happy New Years from my family (& Mike) to yours!

Uncategorized

A Family Tradition

For the past 25+ years my sister and I have made Chex mix from scratch every Christmas season.  Yes, you can but it at the grocery store in a variety of flavors, but none of these compares to our home made version.
What makes ours special is besides the rice, wheat and corn Chex we add at least a cup of Cheerios.  And the pretzels must be sticks…to skewer the Cheerios!
And never forget the bagel chips.  Now they are hard to come by these days. I had to go to three stores to find them and then I almost forgot to put them in.
Now what makes this even more special is the “tin”.  You see the person in possession of the “tin” makes the mix that year and then we share the batch between us.  This year I mafe it and filled the “tin” to give to my sister.  We try and tell the other that it is not our year.  Hubby even tries to get  me to sneak the “tin” back to my sister’s earlier in the year just to see if she would notice.
So, it is time to enjoy this years batch.

Ingredients
3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal
3 cups Wheat Chex™ cereal
1 cup mixed nuts
1 cup pretzel sticks
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
1 cup Cheerios
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Pre-heat oven to 250°. Melt butter in a large roaster pan in oven. Add seasoning and mix well. Gradually add cereals, nuts, bagel chips and pretzels. Stir well to coat. Bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.
Dinner

Peppermint Stick Ice Cream

Christmas Time in the Summer!  
Who doesn’t like homemade ice cream?  What about Peppermint Flavored?  This is one of my favorite flavors and reminds me of when I was a kid going to Howard Johnson’s for Ice Cream.  Mom, Dad and I would go in to the one nearby and sit at the counter and get a dish of ice cream.  Now I did like the Swiss Chocolate Almond flavor and use to play this game with Mom on how many almond pieces we would get, but my all time favorite was peppermint stick.  
Around here you only see this at Christmas Time.  So this past Christmas season, i picked up a couple extra boxes of peppermint sticks for just this occasion.  We unwrapped them, put them in a storage bag and then into another Ziploc bag.  Took out the meat tenderizer and went to work crushing the sticks to bite size chunks.   Too bad I didn’t make this in June for Leon Day
Prepping the ingredients

Crushing the peppermint sticks

PEPPERMINT STICK ICE CREAM

Preparation: 5 – 10 minutes, 25 – 30 minutes chilling time; optional 2 hours to
“ripen” in freezer.
Makes about ten 1/2-cup servings.

 Ingredients

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1/2 teaspoons pure vanilla extract
1 teaspoon peppermint extract
3/4 cup crushed hard peppermint candies

Directions

In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low
speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the
machine ON, pour mixture into freezer bowl through ingredient spout and
let mix until thickened, about 25 – 30 minutes. Add the crushed peppermint
candies during the last 5 minutes of mixing
Uncategorized

Apple and Cranberry Crisp

There is this great spice company that we love to buy from when we get the chance.  It is called Penzey’s and is headquartered out in the Midwest.  There was at one time a kiosk in Grand Central Station that we would always stop at to purchase what we might need but has now moved to a mall outside of the city.  Their prices are very good and the quality is the best.You are able to buy what you need in all sorts of sizes.  Once you start shopping through them you would receive a catalog on a quarterly basis that not only has all of their spices and extracts but great recipes too.  This recipe came from a recent catalog I picked up when I was in their Buffalo store.  I had to be in Buffalo for my job and I made it a point to stop by the store with my list of needed spices and extracts.  Hubby found the recipe and made it for dinner last weekend.It is a great fall recipe, maybe even for Thanksgiving this week because it features both Apples and Fresh Cranberries.

Apple and Cranberry Crisp

Filling:
1 3-lb. bag McIntosh apples, peeled, cored and sliced
1 1/2 Cups cranberries, optional
3/4 Cup sugar (you might use a bit more if adding cranberries, which are quite tart)
2 tsp. PENZEYS CINNAMON
1 tsp. GROUND NUTMEG
1 tsp. GROUND ALLSPICE
1/2-1 tsp. GROUND CLOVES (recipe calls for full teaspoon)

Crust:
2 Cups flour
1 Cup packed brown sugar
1 Cup shortening

Directions

Preheat oven to 350°. In a large bowl, combine the apples, cranberries (if using), sugar and spices. Toss to coat. In a second large bowl, combine the flour and brown sugar. Add the shortening and cut with a fork until the mixture resembles pebbles. Spoon the filling into a 9×13 pan. Sprinkle with the crust crumbles. Gently press the crust to form a flat surface. Bake at 350° for 45-60 minutes.