Ginger Spice Cookies

Ginger Spice Cookies (a.k.a. the best ginger cookies evah) adapted from Epicurious.com

makes about 30 cookies

2 cups all purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses

Turbinado sugar

Combine first 7 ingredients in medium bowl; whisk to blend. Chop the crystallized ginger finely; mix into dry ingredients. (To keep the ginger from clumping together, sprinkle pieces across the top of the flour mixture, then fold in.) With an electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture; stir just until blended. Cover and refrigerate at least 1 hour.

Preheat oven to 350°F. Lightly butter baking sheet. Pour turbinado sugar into a thick layer on a small plate. (Regular granulated sugar will work for this, too, though the larger crystals of the turbinado add an extra crunch to the cookie.) Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place dough balls on cookie sheet, about 2 inches apart. (I made my balls more like 1-inch, and ended up with about 48 cookies.)

Bake cookies until tops are cracked but still soft to the touch, 11-12 minutes. Cool on sheets for a minute or two, then transfer to racks and cool. Store in airtight container to maintain outer shell’s crunch… if they last that long.

Emeril's Coconut Indulgences

5 ounces condensed milk (I ended up using about 3/4 of a can)
1 cup powdered sugar
1 teaspoon vanilla extract
1 package sweetened flaked coconut -- (14-ounce)
3 cups semisweet chocolate chips (I used dark chocolate for dipping)

In a large bowl, combine the condensed milk, powdered sugar, and vanilla extract. Stir well until thoroughly incorporated and smooth. Add the coconut and stir well to combine. With a tablespoon, scoop out portions of the candy mixture onto a baking sheet. With wet hands roll the candies into rounds. Refrigerate until firm, about 1 hour.

In the top of a double boiler or metal bowl set over a pot of simmering water, melt the chocolate chips. Pour the chocolate into a shallow bowl and, using 2 forks or toothpicks, dip the coconut balls into the chocolate and roll to coat completely. Shake off the excess, and place on a rack set over a baking sheet covered with waxed paper. Repeat with the remaining candies and let air dry, or refrigerate to harden

Erika's Coquito

2 cans Coconut milk
1 1/2 cans sweetened condensed milk
1 can evaporated milk
1 cup dark rum
10 ounces Coco Real (found in liquor dept. by pina colada mix)(or cream of coconut)
1/2 teaspoon cinnamon
1 cup Egg Beaters® 99% egg substitute (I used two of the cups from a 6 egg package)
1/2 cup brandy
2 tablespoons vanilla extract

Combine Egg Beaters and rum in a mixing bowl and mix with a handheld mixer for about a minute. Add the coconut milk, condensed milk, evaporated milk, and Coco Real. Mix well with the beater. Add the cinnamon, vanilla, and brandy again mix well.

Store refrigerated in a glass bottle or glass pitcher (Leftover rum bottles work really well for this). Allow to rest for at least two days before consuming, shake well before serving. Serve well chilled.

** Your coquito should be consumed by the "best by" date on your Egg Beaters carton.

Perfect Maple Walnut Fudge

2 cups packed brown sugar
5 oz evaporated milk
1/2 pound butter
2 cups powdered sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring

Butter a 9x13-inch pan and set aside. (9x13 will produce very thin fudge. use a smaller pan if you like thicker pieces.) lining the pan with foil or paper and buttering that makes cutting and removing much easier.

n a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer! (I didn't stir constantly. I was fairly good about it, but I left it every now and then and that turned out to be ok.)

Remove from heat and add powdered sugar, vanilla and maple flavoring. Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.

Note: This recipe also doubles easily. For thicker fudge double and still use the one pan.

Pork Roast with White Beans and Cranberries

1 pound dried navy beans (about 2 cups) (1 cup dried beans= 2 1/2 cups canned or pre-soaked)
1 (5-pound) pork shoulder blade roast, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh sage, divided
Cooking spray
1 1/2 cups sliced shallots (about 8 medium)
5 cups water
3 fresh sage sprigs
1/2 cup dried cranberries

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

Preheat oven to 350º.

Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook for 15 minutes, turning to brown on all sides. Remove roast from pan. Add sliced shallots to pan; sauté 3 minutes or until tender. Return roast to pan. Add remaining 1/2 teaspoon salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350° for 2 hours. Add dried cranberries to pan; bake an additional 30 minutes or until roast is tender. Remove sage sprigs; discard. Remove roast from pan; shred pork with 2 forks. Sprinkle with remaining 2 teaspoons minced sage. Serve roast with bean mixture.

Yield: 13 servings (serving size: about 3 ounces roast and 1/2 cup beans)

Choco-Marshmallow Cookies

1/2 cup shortening
1 cup sugar
1 whole egg
1/4 cup coffee
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup Hershey's Special Dark Cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
24 marshmallows -- cut in half
Chocolate buttercream frosting

Preheat oven to 350º.

Cream together shortening and sugar until fluffy. Beat in egg. Add vanilla and coffee, mix to combine.

In a separate bowl, combine flour, cocoa, salt, and baking soda. Add dry mixture to wet mixture, stirring to combine.

Drop dough by tablespoon onto an ungreased baking sheet. Bake at 350 for 9 minutes. Remove from oven, and working quickly, press a half of a marshmallow- cut side down, onto the top of each cookie. Place back into the oven, bake for another 3 minutes.

Remove cookies to a rack to cool completely. Once cooled, frost cookies with your choice of chocolate buttercream frosting. Top with sprinkles or nuts if desired.

Makes about 48 cookies.

Caramel Almond Wafers

Caramel Almond Wafers


1/2 cup butter -- softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 2/3 cups all-purpose flour
2 teaspoons baking powder
sugar
2/3 cup whipping cream
2 teaspoons sugar
1 cup sliced almonds

In large bowl with an electric mixer, beat butter and the 1 cup sugar until creamy; add vanilla and egg and beat until smooth. In another bowl, stir together flour and baking powder; add to butter mixture, blending thoroughly. Wrap dough in plastic wrap and refrigerate for at least 2 hours or until next day.

Preheat oven to 325F.

Roll dough into 1-inch balls and place 3 inches apart on greased baking sheets. Grease bottom of a glass, dip in sugar, and flatten each ball to a thickness of about 1/4 inch.

In a 2-quart pan, bring cream and the 2 teaspoons sugar to a boil; continue to boil until reduced by half. Remove from heat and stir in almonds. Spread 1 teaspoon of the almond mixture on top of each cookie.

Bake in a 325° oven for 12 to 15 minutes or until golden brown. Transfer cookies to racks and let
cool. Store airtight. Makes about 48 cookies.

Description:
"Traditional cookie from the city of Bremen, Germany."

Anna's Almond Roca

Anna's Almond Roca

2 Cups Sugar
1 Pound Butter -- (4 sticks)
1 Cup Water
1/2 tsp. Salt
3 Cups Almonds -- the "shaved" kind
1 tsp. Baking Soda
1 bag milk chocolate chips

Reserve 1 cup of the almonds and set aside. Mix sugar, butter, water, and salt in large, heavy saucepan and heat to boiling over medium to medium high heat. Make sure there's room in the saucepan for the mixture to foam up and boil. Heat mixture over medium to medium high until it foams and reaches 240 degrees on a candy thermometer (don't stir).

When temp reaches 240, stir in 2 cups of almonds. Stir mixture constantly and watch temp carefully until temp reaches 290.

Remove from heat, stir in soda and QUICKLY pour onto a cookie sheet covered with Reynold's Release Aluminum Foil.

Mixture should start to harden immediately. As mixture hardens, sprinkle chocolate chunks over hardening mixture and spread the chocolate chunks around until they melt. Sprinkle melted chocolate with reserved almonds. Let sit until toffee hardens and chocolate sets.

Sugar Cookie Cutouts

Sugar Cookie Cutouts

1 cup butter -- softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup heavy whipping cream
1/2 cup colored sugar for decoration

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Cheddar Chicken Chowder

Cheddar Chicken Chowder
Recipe By :Cooking Light
Serving Size : 7

2 bacon slices
Cooking spray
1 pound skinned and boned chicken breast -- cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves -- minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup shredded cheddar cheese -- (3 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 7g Fat (26.8% calories from fat); 29g Protein; 15g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 656mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

White Chicken Enchiladas

White Chicken Enchiladas

Serving Size : 12

1/4 cup onion -- chopped
8 ounces mushroom -- sliced
4 ounces light cream cheese
1 Tablespoon butter
2 tablespoons milk
8 ounces light sour cream
2 cups chicken breast -- cooked and shredded
1 can cream of mushroom soup, condensed
1 cup milk
12 flour tortilla
1 cup reduced fat cheddar cheese -- shredded
1/4 teaspoon cumin

Saute onions and mushrooms in butter. Remove from heat and stir in cream cheese, milk, and cumin.
Place 3 Tablespoons in each tortilla, roll up and place in greased pan.
Mix soup, sour cream, and 1 c. milk, pour over the top.
Cover with foil and bake for 35 minutes at 350.
Remove foil, sprinkle cheese on, and bake for 5 more minutes, or until cheese is melted.

**TO freeze enchiladas for later use: Roll up enchiladas and cover with the sauce. Do not sprinkle cheese on top and do not bake. Cover with a double layer of foil and place in the freezer. After frozen, seal with a vacuum sealer if you have one. To prepare, place in the oven in a frozen state in a 375ºF oven. Bake for about 50 minutes. Remove foil, sprinkle cheese on top, and bake for another 5 minutes or so- until the cheese is melted and bubbly. Serve hot.

White Chicken Chili

White Chicken Chili
Serving Size : 10

1 large Onion -- coarsely chopped
3 cloves garlic -- minced
1 cup chicken -- cooked and shredded
2 4 oz. cans diced green chiles
2 Tablespoons cumin
2 teaspoons dried oregano
2 cups chicken broth
2 cans white hominy, canned -- drained
2 cans white beans -- drained and rinsed
dash chili powder, tabasco, etc.
2 tablespoons olive oil

Saute onion and garlic in olive oil until translucent
Add chili's, cook for another minute or so.
Add chicken broth and remaining ingredients.
Simmer for 1 or 2 hours.

Serving Ideas : Best with diced tomato, cheese, and sour cream on top.

Autumn Pumpkin Cream Cheese Pie

8 ounces cream cheese
2 cups pumpkin puree
1 can sweetened condensed milk
3 eggs
1 teaspoon pumpkin pie spice ( I used a combination of cinnamon, cloves, ginger, and nutmeg)
1 9- inch unbaked pie shell

Preheat oven to 350.
Combine cream cheese& condensed milk until smooth.
Stir in pureed pumpkin,spice& eggs,mix until well combined.
Pour into pie shell.
Bake for 45 minutes or until knife inserted 1" from the edge comes out clean.
Serve warm and enjoy!

Herb Roasted Turkey with Apple Cider Gravy

Herb Roasted Turkey With Apple Cider Gravy
from Bon Appetit Magazine, November 2003


Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make the stuffing too salty. A do-ahead gravy base eliminates last-minute stirring and thickening. Look for fresh bay leaves in the produce section.


Brining
8 quarts cold water
2 cups coarse kosher salt
8 large fresh or dried bay leaves
2 tablespoons black peppercorns
2 tablespoons whole allspice
1 16- to 17-pound turkey; giblets removed, neck reserved
Herb butter and gravy
3 tablespoons minced fresh Italian parsley
3 tablespoons minced fresh thyme
3 tablespoons minced fresh sage
3 tablespoons minced fresh marjoram
1 teaspoon minced fresh rosemary
1 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups low-salt chicken broth
2 cups apple cider
3 tablespoons all purpose flour
1/2 cup whipping cream
2 tablespoons Calvados (apple brandy) or other brandy
Roasting
2 large Granny Smith apples, quartered, cored
2 large onions, quartered
1 cup apple cider

To brine the turkey: Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.

Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.

For herb butter and gravy: Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.

Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)

To roast the turkey: Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.

Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
Serve turkey with gravy.

Makes10 servings.

Bon AppétitNovember 2003

Cranberry Pecan Pie

Cranberry Pecan Pie

pie pastry
1 cup cranberries, fresh
3 large eggs
2/3 cup sugar
1 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon mace
pinch salt
3/4-1 cup pecan halves

Roll out the pie crust until it 1/8" thick and press into a 9" pie pan. Flute the edges and set aside.
Preheat oven to 350*. (325* if using glass pan).
Process the cranberries until finely chopped; arrange over the bottom of pie shell and set aside.
In a large mixer bowl, beat the eggs till frothy.
Mix in the sugar, corn syrup, butter, vanilla, mace and salt.
Pour the egg mixture over the cranberries.
Arrange the pecan halves on top of pie in circles, beginning with the outer edge and working your way to middle, covering completely.
Bake for 45-50 minutes, or until the pie is golden brown and almost set. it will still be a little shaky but will firm up as it cools.

Fennel and Orange Salad

Fennel and Orange Salad
from Everyday Food, November 2006

1 tablespoon white wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper (I used grey salt)
5 navel oranges
3 to 4 fennel bulbs (about 2 pounds total) ends trimmed and cored, quartered lengthwise, and thinly sliced crosswise, plus 1/4 cup roughly chopped fennel fronds

1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.

2, Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and the pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on the work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

Serves 8.

Four Cheese Stuffed Shells

inspired by a Cooking Light recipe.

1 pound jumbo shell pasta (about 40 shells)

Cooking Spray

1 (12-ounce) carton low fat cottage cheese

1 (15-ounce) carton ricotta cheese

1 cup shredded Asiago cheese

1 cup shredded Parmesan cheese

3 cloves garlic, finely minced

2 Tablespoons chopped fresh chives

3 Tablespoons chopped fresh parsley

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper flakes

1 (10 ounce) package frozen chopped spinach, thawed and drained

8 cups marinara of your choice

1 1/2 cups shredded mozarella cheese

1.Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

2.Preheat oven to 375ºF.

3.Coat 2 (9x13-inch) baking dishes with cooking spray; set aside.

4.Combine cottage cheese, ricotta cheese, Asiago, Parmesan, garlic, chives, parsley, black pepper, red pepper flakes, and drained spinach. Mix well.

5.Spoon 1 tablespoon cheese mixture into each shell. Put 1 cup of marinara in the bottom of each pan. Arrange half of stuffed shells, seam sides up, in each prepared dish. Pour 3 cups marinara over stuffed shells in both pans. Sprinkle each with 3/4 cup mozarella cheese.

6.Cover with foil. Bake at 375ºF for 30 minutes or until thoroughly heated.

To freeze unbaked casserole, prepare through step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Stor in freezer up to 6 months.

To prepare frozen unbaked casserole: Preheat oven to 375ºF. Remove foil and plastic wrap. Re-wrap with foil and bake at 375ºF for 1 hour and 10 minutes, or until the shells are thoroughly heated.

Overnight French Toast

Overnight French Toast

12 slices bread -- crusts removed

16 ounces cream cheese (low-fat works well too)

1 cup berries

12 eggs

2 cups milk

1/3 cup maple syrup or honey

Fruit Topping:

1 cup sugar

2 tablespoons corn starch

1 cup water

1 cup berries

1 tablespoon butter

Cut bread into 1 inch cubes, place half in a 13x9x2 inch pan. Cut cheese into cubes, spread over bread. Top with fruit, and then remaining bread.
In a large bowl, beat eggs, milk, and syrup together. Pour over bread.
Cover and chill 8 hours, or overnight. Remove from fridge 30 minutes before baking.
Cover with foil and bake at 350 for 30 minutes. Uncover and bake 25-30 minutes more.

Meanwhile, combine sauce ingredients and bring to a gentle boil in a saucepan. Cook until nicely thickened. Serve over french toast.

Gorgonzola Walnut Dip

4 ounces cream cheese, softened

4 ounces crumbled gorgonzola cheese

1/4 cup chopped walnuts, toasted in a skillet

pinch of grey salt

black pepper to taste

1 tablespoon chopped fennel fronds

Mix all ingredients together in a bowl. Chill until ready to serve. Serve on garlic crostini or with crackers. An excellent accompaniement would be pear or apple slices. This dip can be prepared a day in advance.

Cranberry Macadamia Bars

1 1/4 cups all-purpose flour

3/4 cup sugar

1/2 cup butter (no substitutes)

1/2 cup finely chopped macafamia nuts, hazelnuts, or pecans

2 beaten eggs

1 1/4 cups sugar

2 tablespoons milk

1 teaspoon vanilla

1/2 cup finely chopped macadamia nuts, hazelnuts, or pecans
1 cup finely chopped cranberries

1/2 cup coconut

Stir together flour and the 3/4 cup of sugar in a mixing bowl. Cut in butter with a pastry belnder tillm ixture resembles coarse crumbs. Stir in 1/2 cup nuts. Press flour mixture into the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350ºF oven for 10 to 15 minutes or till the crust is lightly browned around the edges.

Meanwhile, combine the eggs, the 1 1/4 cup sugat, milk, and vanilla in a mixing bowl. Beat till combined. Pour over the hot crust. Sprinkle with 1/2 cup nuts, the cranberries, and coconut.

Bake in the 350ºF oven for 30 minutes or till golden. Cool slightly in pan on a wire rack. Cut into bars while still warm. Cool completely in pan.

Makes 24.