Chocolate Crinkle Cookies

These chocolate crinkle cookies are delicious!

 

Chocolate Crinkle Cookies
 
Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • ½ cup butter
  • 1¼ cups granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons milk
  • ½ cup chopped pecans or other nuts, optional
  • confectioners' sugar
Instructions
  1. In a large mixing bowl, cream butter and sugar until light; add vanilla then beat in eggs and melted chocolate.
  2. Stir in dry ingredients alternately with milk.
  3. Stir in chopped pecans.
  4. Shape dough into 1-inch balls (stir if necessary to make the dough firmer).
  5. Roll balls in confectioners' sugar and place on lightly greased baking sheets about 2 inches apart  (this is what makes them crinkle).
  6. Bake at 350° for 14 to 16 minutes, or until cookies are firm in the center.
  7. Remove from baking sheets and cool on racks.

Butter Cookies (Gribee)

Traditional Middle Eastern Butter cookie.

Butter Cookies (Gribee)
 
Taken from "Food from Biblical Lands"
Author:
Recipe type: Dessert
Serves: 25 Cookies
Ingredients
  • 1 cup clarified butter (Ghee), chilled
  • 1 cup super-fine (powdered) sugar
  • 1 tablespoon rose-water
  • 2 cups flour
Instructions
  1. In food processor with steel blade, cream butter, adding sugar and rose-water and process until fluffy.
  2. Add flour and pulse (turning motor off and on) until flour disappears and mixture is soft.
  3. Place dough in bowl.
  4. Pinch off dough the size of golf balls and shape as desired. (Traditionally about 2-1/4" in circumference indented in center with your finger).
  5. Place on ungreased baking tray and bake in 300° oven for 15-20 minutes until bottoms are very light brown. Tops will remain white.
  6. Let cool several hours before removing from pan.

Breakfast Casserole

This is just the base recipe. Feel free to tweak it based on what you have available.

Breakfast Casserole
 
Prep time
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Author:
Recipe type: Breakfast
Ingredients
  • 1 loaf of french bread
  • 1 package of breakfast sausage
  • 1 dozen eggs
  • a mix of cheeses - I prefer feta and goat
  • milk and cream or half and half
  • paprika, salt and pepper
  • spinach, fresh or frozen
Instructions
  1. Preheat the oven to 350
  2. Brown the sausage, drain on paper towels
  3. Tear the break into chunks and layer in the bottom of a (large) greased baking pan
  4. Wilt the spinach if fresh, thaw if frozen; drain and add over the bread
  5. Add the sausage and cheese.
  6. In a pan stir together about 1 cup each of milk and cream, or 2 cups half and half with paprika, salt and pepper (salt is optional, cheese can add a a lot already. Paprika is important). Beat in the eggs.
  7. Add the mix to the pan.
  8. Bake for about an hour, cut into squares and serve for brunch, accompany with fruit.

 

White Chocolate Cranberry Oatmeal Cookies

We usually prefer the Dark Chocolate variation.

White Chocolate Cranberry Oatmeal Cookies
 
Prep time
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Recipe type: Dessert
Serves: 75
Ingredients
  • 2⅔ cups rolled oats (use old-fashioned, not quick or instant).
  • 1½ cups all-purpose flour.
  • 1 tsp baking soda.
  • ½ tsp salt.
  • 1 cup dried cranberries
  • 6 ounces white chocolate, broken into pieces.
  • ½ cup walnut halves, finely chopped.
  • 1 cup (2 sticks) unsalted butter.
  • 1⅓ cubs firmly packed light brown sugar.
  • 1 tsp ground cinnamon.
  • 2 large eggs.
  • 1 tsp pure vanilla extract.
Instructions
  1. Pre-heat oven to 350 degrees and line 2 cookie sheets with parchment paper
  2. Whisk oats, flour, baking soda and salt together in a medium bowl; stir in dried cranberries, white chocolate and nuts.
  3. In a medium saucepan, melt butter over medium heat. Continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes.; take care not to burn.
  4. Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.
  5. Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. (For chewier oatmeal cookies, bake 30 seconds to 1 minute less. For very crispy cookies bake 30 seconds to 1 minute more.) Slide parchment onto racks to cool cookies completely.

 

Variations:

  • Dark chocolate cherry oatmeal cookies: Substitute dark chocolate for the white, and dried cherries for cranberries.
  • Browned butter oatmeal cookies with milk chocolate and candied orange: Substitue milk chocolate for the white, and diced candied orange for the cranberries.

Aunt Joan’s Sea Breeze Scallops


Aunt Joan's Sea Breeze Scallops
 
Prep time
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Total time
 
Amounts can vary as needed.
Author:
Recipe type: Main
Cuisine: Seafood
Serves: 4 to 6 servings
Ingredients
  • Large Scallops. (1½ lbs. we used frozen from Costco)
  • 4 Tbs butter.
  • 1 tsp or more chopped garlic.
  • ⅓ to ½ cup sherry.
  • Juice of 1 large lemon.
  • Topping of 3 parts Panko bread crumbs to 1 part parmesan cheese.
Instructions
  1. Set oven to broil.
  2. Melt butter.
  3. Add garlic, sherry and lemon juice to butter and mix well.
  4. Place a single layer of scallops in baking pan.
  5. Pour butter mixture over scallops.
  6. Broil for 5 minutes.
  7. Remove from oven, turn scallops and broil for 4 minutes more.
  8. Remove and turn again. Top with bread crumb and cheese mixture and return to broiler for 1½ to 2 minutes. Watch carefully so it doesn't burn.

Aunt Joan’s Granola

This last time I added 1 cup each of hemp seed and chia seed.   I started out by toasting in coconut oil the flax, hemp, chia, sesame and wheat germ all stirred in together.  This had a fabulous nutty taste once toasted.  I sent whole nuts through the food processor for bits instead of whole – next time a nut grinder might be better for more even chunks, but still good.  I used coconut oil instead of canola oil in the syrup and I think it was much better.

Aunt Joan's Granola
 
Author:
Ingredients
  • Oatmeal Mix:
  • 4 C Oatmeal (reg, not 1 min)
  • 1 C Wheat Germ
  • 1 C Ground Flax seed
  • 1 C Pumpkin Seeds (raw, unsalted)
  • 1 C Sunflower seeds (raw, unsalted)
  • 1 C Nuts (sliced almonds, walnuts, pecans, etc)
  • 1 C Sesame Seeds
  • 1 C Coconut (regular)
  • Syrup:
  • Separately, mix and cook until bubbling:
  • ½ Cup Honey (raw, local)
  • ½ C vegetable oil (not olive; use canola)
  • 2 heaping Tbls Cinnamon
Instructions
  1. Combine the Oatmeal Mix ingredients in a large bowl.
  2. Add Syrup to the oatmeal mixture, stirring thoroughly until all is well coated.
  3. Spread mixture on 2 cookie sheets
  4. Bake at 250 for ~20 minutes
  5. Stir to avoid sticking
  6. Bake an additional 20 min
  7. Remove from oven and add 1 cup of dried fruit
  8. Stir and allow to cool
  9. Store in freezer bags

 

Notes: Craisens are good, dried cherries were too sweet/chewy; dried apples were good – and even better if added for the last 20 minutes of cook time so they toasted.

Chicken in Sherry Cream Sauce


Chicken in Sherry Cream Sauce
 
Prep time
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Author:
Recipe type: Main
Serves: 4 to 6 servings
Ingredients
  • Artichokes – 2 8oz cans (in water, not oil!), drained
  • Mushrooms – 1lb; sliced, washed
  • Chicken – 5 breasts, cut in half
  • 1.5 cups chicken broth
  • ½ cup cream
  • ½ cup milk
  • ¼ cup sherry
  • 3 TB butter
  • 4 TB flour
  • Bread crumbs
  • Parmesan Cheese, grated or shredded
Instructions
  1. Preheat oven to 350
  2. Butter or oil a casserole dish (8×12) – I use olive oil.
  3. Layer the mushrooms and artichokes in the bottom of the dish.
  4. Precook the chicken in sherry – I basically  sautée it in sherry until it looks cooked on the outside and I tend to trim it well, and cut into tenders.
  5. Layer the chicken in the pan on top of the artichokes and mushrooms.
  6. Add to the sherry:  broth, cream, milk, salt & pepper to taste, and butter, and bring to boil.   I added a little more sherry at this point because I used it to rinse the rest of the cream and milk from the measuring cup.    Feel free to vary proportions to taste.
  7. Whisk in the flour a tablespoon at a time to thicken the sauce, but you want sauce, not gravy, so not too much!
  8. Pour liquid over the chicken and artichokes.
  9. Add a layer of breadcrumbs (I use unseasoned panko ones)
  10. Add a layer of parmesan cheese.
  11. Bake the whole thing at 350 for 30 minutes
  12. Serve over rice.

Chorizo Jambalaya

I typically serve in a bowl, and have yogurt or labneh available to add as it is quite hot.  The recipe is flexible, add or remove veggies and meat as desired. What makes it ‘this’ jambalaya recipe is the chorizo, wine, and lots of garlic.

Chorizo Jambalaya
 
Prep time
Cook time
Total time
 
Serves: 6 to 8 servings
Ingredients
  • 1 package of chorizo sausage, removed from casings {Mexican not Portuguese}
  • Half a dozen cloves of garlic, chopped
  • ~1-2 tsp of sweet smoked paprika (or 1tsp each of sweet and smoked if that’s what you have)
  • Chicken breast or tenders
  • Shrimp
  • 2 cups Rice
  • 4 cups Chicken broth
  • 1 cup white wine
Instructions
  1. Brown the chorizo in a dutch oven.  Remove meat from pan; leaving grease.
  2. Sautee garlic in the grease.  Remove w/sausage to prevent scorching.
  3. Lightly cook chicken in the grease.
  4. Deglaze the pan with white wine and add back the chorizo and garlic
  5. Optionally add a handful of cherry tomatoes or a chopped tomato, or a can of crushed tomatoes.
  6. Optionally add any stray meat leftovers that you want to use up (not heavily sauced ones though).
  7. Add rice, chicken broth, and paprika.  If you have fresh parsley add some of that too.
  8. Cover and bring to a boil, then lower to a simmer – cook as you would your rice, so ~25 minutes for white, ~45 minutes for brown.
  9. Turn off heat, add shrimp, replace cover and let sit ~10 minutes or so to heat the shrimp through and continue absorbing water.  Note that it will still be wet when done!

 

Java Roast


Java Roast
 
Originally from A Year of Slow Cooking, I've revised it a little
Recipe type: Main
Ingredients
  • --~3 lb beef  roast, trimmed of fat
  • --3/4 cup brewed coffee
  • --8 oz sliced mushrooms
  • -- 4-5 chopped garlic cloves
  • --1/2 tsp salt
  • --1/4 black pepper
  • --1 T Worcestershire sauce
  • --3 T red wine vinegar
  • -- a cup of sour cream
  • --~1 cup Marsala wine
Instructions
  1. Trim the fat, and use some of the fat to sautee the garlic and mushrooms, then add to crockpot
  2. Brown the roast in the remaining drippings (add olive oil if needed).
  3. Remove and add to crockpot along with salt/pepper
  4. Use a mix of the coffee, Worcestershire,and red wine vinegar to deglaze the pan.
  5. Add liquid and scrapings to the crockpot.
  6. Cover and cook on low for 7-8 hours, or on high for 4-5.
  7. Carefully remove the meat/mushrooms from the pot, and stir in the sour cream.
  8. Move to pan and reduce on stove, stirring frequently.
  9. Add a cup or so of Marsala at this point.
  10. Pour sauce over the meat and serve with rice.

 

Harvest Pork – Revised

1 pork tenderloin or roast, trimmed of fat

1 cup orange juice concentrate

½ cup dark brown sugar

2 apples, peeled and sliced (Courtland or Granny Smith usually)

1 cup or so of fresh/frozen cranberries or craisens

1 cup of fresh/dried plums (optional)

1 heaping tsp each of ground ginger,  allspice; galganal (opt)

A handful of whole cloves

Crockpot

 

Put fruit and orange juice concentrate into the bottom of the crockpot

Trim the roast/loin of fat and brown it in a hot pan.

Mix the ground spices and brown sugar together, and rub all over the roast; add any excess to the fruit in the crockpot.

Push the whole cloves into the roast all over, and add meat to the crockpot.

 

Cook on low for about 8 hours; optionally cook on high for 1 hour first to quickly raise the temperature of the meat.