Candied Ginger Cookies

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An easy to make delicate cake cookie bursting with ginger flavor with a lemon cream cheese icing.

Ingredients

1/4 C butter soft

1/2 C sugar

1 egg

1/2 C unsulphered  molasses

1/2 t baking soda

1/2 C warm water

2 C all purpose flour

1 t ginger

1/2 t nutmeg

1/2 t cinnamon

1/2 t cloves

1/4 t allspice

1/2 C diced candied ginger with extra 1/8 C for topping

Icing

1/4 C  whipped  cream cheese

1/4 C confectioners sugar

1/2 small lemon juiced

Directions 

Oven temperature 375º F  Baking sheet with parchment paper

In small bowl add flour, salt, and spices mix and set aside.

Dissolve baking soda in warm water and set aside

In medium bowl cream butter and sugar. Add egg and beat. Blend in molasses. Add soda water and mix. Stir in dry ingredients and candied ginger. Chill for 1 hour.

Drop by teaspoonfuls onto prepared baking sheet. Bake for 8-10 minutes. Remove to cooling rack.

Frosting

In medium bowl beat cream cheese, confectioners sugar, and lemon juice until smooth.

Assembly

When cookies cool frost and add candied ginger topping.

Note:

Do not over bake.

I cheated using the whipped cream cheese but it worked.

They are good rolled in sifted confectioners sugar or plain also.

These are so good with a cup of tea.

 

 

 

My Favorite Pancakes

 

An easy to make breakfast dish from scratch that lets you enhance flavors with any number of fillings or toppings.

Ingredients 

1 C all purpose flour *

1 1/4 t baking powder

1/4 t baking soda

1 T sugar

1/2 C sour cream

1/2 C milk

1- 2 eggs **

2 T butter melted

Canola oil

Directions

Makes 6 pan cakes.

In medium bowl, mix dry ingredients and set aside.

In small bowl add sour cream, milk, and eggs whisk until combined.

Melt butter. (I use the microwave and 20 – 30 seconds.  Better to use less time and couple rounds of microwaving to melt.)

Add wet ingredients and butter to flour mixture and gently stir. Do not over stir or you will have flat pan cakes. Dough should be lumpy. ***

Heat skillet on medium high. Lightly oil skillet with pastry brush with canola oil.

Add 2-3 tablespoons of batter for each pancake and cook until bubbles form. Turn and finish cooking.  (If your pancakes are browning too fast, lower the heat.)

Wipe the pan between batches and coat pan with a little butter or light layer of vegetable oil.  This keeps pancakes from blackening.

Repeat process until completed.

Serve immediately with warm maple syrup* with fresh berries on the side.

Notes:

* Can add couple tablespoons of what germ or flax seed, 1/2 – 1 C blueberries, apples and cinnamon, peanut butter or Nutella, choclate chips

** 2 egg batter will taste more eggy.

*** Dough is very thick.

Managing the pan during cooking helps to avoid overly dark or blackened pancakes.  Strategies to try include remove pan from heat and let pan cool. Clean the pan between batches and redcoat pan with butter or vegetable oil.  Lowe the heat and let pancakes cook a little longer.

My preference is real maple syrup or whipped cream and strawberries.  The family also loves blueberry and chocolate chips.

 

Roquefort Grape Spiced Walnut Salad

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Roquefort with sweet grapes, salty bacon, and spicy nuts in a green salad provide the pallet with a balance of flavors and textures

Ingredients

1 head baby romaine

1 head of butter lettuce

30 – 36  red seedless globe grapes halved

4 slices of bacon crumbled(optional)*

2/3 – 1 C Roquefort crumbled(Point Reyes Bay Blue)

2/3 C spiced walnuts*

Lemon garlic vinegarette

Directions

Serve 6

In large salad bowl rip romaine and butter lettuce into large pices. Add grapes, Roquefort, bacon, and walnuts.

Dress with lemon garlic vinegarette and serve.

Served with potato leek soup and olive bread.

Notes

*We used turkey bacon for less fat content

*Spiced walnuts or spiced pecans

Grapes went well with this Roquefort as it is creamy with a very mild blue cheese taste.

 

 

 

Kid-Loving Pizza

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Pepperoni Tarte

Replace your pizza crust with a tarte dough to make the best thin crust pizza.  Lightly layered pepperoni and your favorite cheseses create an amazing kid-loving pizza.

Ingredients

Part 1. Tarte Thin Crust

1 1/4 C all purpose flour

3 T canola oil

5 T water

1/4 t salt

Part 2. Toppings

1/3 C pizza sauce or pesto

1 1/2 – 2 C pizza cheese

20 pepperoni slices

1/2 C sliced olives

Directions

Oven 550º F Dough recipe is for 1 tarte. 1 baking sheet [13″ by 18″] with parchment paper cut to size.  You need high heat, but don’t confuse this with the broiler.  The broiler will sear your pizza to inedible blackness.

Mix flour, salt and oil together until it is crumbly. Add water gradually until dough comes together. Knead until smooth about 5 minutes. Cover and rest for 1 hour.

Assemble tarte

Placed dough ball on baking sheet and roll and patt out dough until papaer thin, Spread sauce choice on dough. Add cheese then pepperoni and olives. Top with cheese.. Baked for about 10 minutes on lowest shelf in oven.

Remove, cut, and serve. Served with carrot sticks, pepper sticks, and snow peas.

Note

Tarte flambe is also known as flammekueche

This is a non traditional way to serve this dish but it was an alternative choice for the younger set.

We used turkey pepperoni

 

Pico de Gallo (Salsa Fresca)

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Chunky pico de gallo or salsa fresca.  Quick to make and better than out of jar.  Fresh and tangy with the brightness of fresh lime and bold pepperiness from jalapeño.  I learned this recipe from a 10 year-old friend–it’s that easy to make.  

Ingredients

2 Roma tomatoes

1 jalapeño (or serrano)

1 garlic clove minced

1//2  lime juiced

1/4 C chopped cilantro

1/4 t cumin

1/4 t cayenne pepper

Salt and pepper

Directions

Remove seeds from tomatoes and dice and place in medium bowl.

Remove seeds from jalapeño and dice. Add to tomatoes.

Add in garlic, cilantro, cumin and stir to combine.  If the cumin is aged, add another dash.

Add lime juice and season to taste.

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Serve with tortilla chips.

Note:

We eat pico de gallo  on our grilled fish, add to salads, tacos and burritos.

For a low calorie salad, use pico de gallo with juice.  There is no fat.

 

Deviled Eggs

 

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Deviled eggs are easy elegance for any gathering.  Start with a basic recipe and then customize as you like–capers, herbs, paprika, pickles 

Ingredients

12 eggs

1T Dijon mustard

2 T mayonnaiser

1/8 C creme fraische

1/4 C sour cream

1/2 t vinegar

1 T capers*

1/4 t hot sauce*

1/4 t Worcestershire  sauce

Parsley leaves[optional]

Bacon crisps and paprika right before serving

Directions

Bring eggs to boil and then cover and set aside for 10 minutes. Drain and place in ice water for 15 minutes.

In medium bowl combine mayonnaise, creme fraische, mustard, sour cream,  vinegar, capers, hot sauce, worcestshire sauce and mix. Adjut seasoning.

Cut eggs in half length wise. Place yolks in sauce bowl and mash with fork until creamy. Transfer mixture to whites . Add parsley leaf to each.

Serve with paprika and bacon crumbles or cover container and refrigerate until ready to serve.

Note

*I also have used diced green olives or diced shallots in place of capers.

*I use jalapenos diced or more hot sauce if it is just for our family.

Orange Sherbert

Orange Sorbet its Blackberries Orange Sorbet its Blackberries Orange Sorbet its Blackberries

A refreshing summer dessert. Tastes good and easy to make,

Ingredients

1 1/2 C fresh squeezed orange juice*

Zest from 2 oranges*

1 1/2 T lemon juice

1/2 C sugar

1  whole milk

1/2 C cream

1/2 t vanilla

Directions

Place Cuinart® ice cream maker bowl in freezer day before making sherbert.

Whisk juices, zest, sugar, and vanilla together in medium bowl until sugar has dissolved. Whisk in milk and cream.

Place in freezer for 1-2 hours. I removed the mixture from the freezer when I saw a ring of frozen sherbert around the edge of the bowl.

Whisk sherbert mixture and then pour into spout of the ice cream maker. Turn on the ice cream maker and the mixture should be thickened in 15-20 minutes. Mine was soft serve in 14-15 minutes.

Remove sherbert to lidded bowl. Ready to serve or cover and place in freezer.

Notes

* I used 2 blood oranges for a deeper orange color. Blood oranges also have some additional depth of flavor.

*For zesting  I use a microplane and achieve a very fine zest.

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To save calories you can skip the cream and just use whole milk.

Serve in a colorful dish that picks up the orange flavor.
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Mache Strawberry Blueberry Salad

Ingredients

3.5 ounces mache*

1 C strawberries sliced

1/2 C blue berries

1-2 T cilantro leaves

1/2 C crumbled chèvre or soft goat cheese

1/2 C pumpkin seeds salted(sprouted) *

Dressing

1/2 C olive oil

1/4 C champagne vinegar

2 T lime juice

2 t honey

1 garlic clove minced

2 t  jalapeño diced fine *

Salt and pepper to taste

Directions

Salad dressing.  Add oil, vinegar, juice, and honey to shaker and  mix. Add garlic, diced jalapeño pinch of salt and shake till emulsified. Adjust just seasoning to taste.

Salad. Combine mache,strawberries, blue berries, cilantro, chèvre, and pumpkin seeds in large salad bowl. Drizzle on dressing and toss gently. Serve immediately.

Notes:

* Mache is delicate and lightly sweet–not bitter.  The brand I purchase is pre-washed.  Mache blends are easier to find than mache rosettes. Spring greens or a baby lettuce leaves would also work.

* Sprouted pumkin seeds are sold at Costco® and are also good as a snack.  Non-sprouted seeds can be substituted and are more widely available.

* Add jalapeño to taste. I have used a Serrano when I could not find jalapeños.  Skip the peppers if desired and perhaps try fresh cracked black pepper.

Easy Tasty Roasted Chicken Patty Recipe

A fun twist on leftover rotisserie chicken breast is a tasty chicken patty.  We made this recipe as an alternative to chicken soup, pasta, or pizza dishes. Since we love salad, we served the chicken patties on a mache salad with champaign vinaigrette.

Ingredients

1-1/2 C rotisserie chicken breast, finely chopped

1/2 C mayonnaise

1/4 t hot sauce

2 t Old Bay seasoning

1 t thyme minced

1 egg

2/3 C Panko or bread crumbs

Directions

Serves 4.

Whisk mayonnaise, egg, and Old Bay Seasoning in medium bowl. Add chopped chicken, Panko, and thyme then stir until combined. Divide into 4-6 patties.

Heat skillet with 3 tablespoons of olive oil on medium high heat. Add patties and cook until brown on both sides or about 3-4 minutes per side.

Remove and serve on pretzel buns with a blue cheese mayonnaise  or on a romaine salad.   We also love this champaign vinaigrette on salad.

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Sweet Dumplings for Sweet Tooths

My Grandmother made these dumplings every spring while she and my Grandfather made maple syrup. She also made us maple syrup candy.

Ingredients

Dumplings

1 1/2 C flour

3/4 t salt

2 t baking powder

1 t cinnamon

3/4 C milk

3 T butter frozen cubed

2 C maple syrup

1  C water

Directions

Mix dry ingredients together in medium bowl. Blend in butter until pea shaped with pastry knife. Stir in milk.

Add maple syrup and water to large sauce pan or medium sized Dutch oven and bring to boil. Drop in tablespoons of dough in boiling syrup. Reduce heat to simmer and cook covered for 15 minutes.

Serve with whipped cream or ice cream.

Note:

Very decadent dessert.  We always enjoyed this at my Grandmothe’s house when they tapped their maple trees and boiled down the sap. At same time she would make us maple syrup candy. 😊😊