Molasses Cookies

19 12 2015

2015-12-16 22.47.50

Ingredients:

3/4c butter

1c brown sugar

1 egg

1/4c molasses

2c flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

White granulated sugar for coating

 

1. Beat sugar and butter together until creamed

2. Add egg and molasses, beat

3. Add dry ingredients and mix well

4. Roll out logs of dough about 1″ in diameter and wrap in plastic wrap

5. Refrigerate overnight

6. Preheat oven to 350F

7. Cut dough into 1/4″ slices and coat with sugar

8. Bake 10-12 min

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White Chocolate Covered Pretzels

19 12 2015

2015-12-13 09.37.42Ingredients:

1 pkg almond bark style white chocolate

3oz Bakers white chocolate

1/2 lb small pretzels

If desired: seedless sunflower seeds

1. In a double boiler, on low, melt the almond bark and white chocolate together.

2. In small batches, coat the pretzels – lift out with a fork and tap excess coating back into the double boiler

3. Place on wax paper to cool

4. After all pretzels have been coated, pour seedless sunflower seeds into remaining coating and drop by spoonful onto wax paper to cool





Lukken Waffles (Belgian Cookies)

12 12 2015

Last year, I made pizzelles – but, they were more like bread and less like cookies.  This year I found a lukken recipe – they turned out more like my grandma’s “Belgian cookies”. However, this is definitely a “cookie level: expert” job.  Making these takes a steady hand, patience, and an openness to a lack of perfection.  These cookies come off the press floppy and tear very easily.  However, they quickly dry stiff and are full of buttery sugary goodness.

The original recipe called for whiskey, but I substituted vanilla.  Also, the cookies shown in the picture contain a mistake – I was in a rush when making the dough and forgot to double the flour (I only used 3.67 cups).  So, they ended up extremely fragile (but still very crisp and yummy).  Next year, I’ll fix the flour issue and see how that alters the outcome.  I may end up using only 5 cups of flour to up the crispness.  Definitely a recipe to experiment with!

I used the PizzellePro brand of iron from QVC.

Ingredients:

2c butter

6 eggs

2tbsp vanilla

2 1/3c brown sugar

2 1/4c white sugar

6c flour

1/2 tsp salt

2015-12-10 12.38.00

  1. Beat sugar and butter together until creamed
  2. Add eggs and vanilla, beat
  3. Add dry ingredients and mix well
  4. Roll out logs of dough about 1″ in diameter and wrap in plastic wrap
  5. Refrigerate overnight
  6. Warm the iron
  7. Slice small section of dough and cook in iron (the exact amount will require experimentation for the particular iron you have)
  8. Remove cooked waffles with a small spatula and cool – they will firm up as they cool




Chocolate Crinkle Cookies

12 12 2015

2015-12-06 12.40.13

Ingredients:

1 1/4c brown sugar (firmly packed)

1c butter

1tsp vanilla

2 large eggs

2c flour

6tbsp unsweetened dark cocoa powder

1/2 tsp salt

1/4 tsp baking soda

2/3c dark chocolate chips

For dipping:

Bowl of granulated sugar

Bowl of powdered sugar

1. Beat together brown sugar, butter, and vanilla until creamed

2. Beat in eggs

3. Add dry ingredients and then chocolate chips and mix well

4. Roll dough into logs, 1 1/2 inches in diameter, wrap each log in plastic wrap

5. Refrigerate dough logs overnight

6. Preheat oven to 350F

7. Slice dough into 1/4 inch slices

8. Coat each slice completely in granulated sugar and then powdered sugar (do not skip the granulated sugar step or the cookies will not “crackle”)

9. Bake 10-12 minutes

Recipe adapted from a Crisco brand recipe





Slow Cooker Chicken Pot Pie

13 12 2012

Slow Cooker Chicken Pot Pie

Ingredients:
2lb raw boneless chicken breast, sliced thickly
1 small onion, chopped
½ tsp chicken grill seasoning
½ tsp black pepper
2 cans cream of chicken soup
2 cups frozen mixed vegetables (peas, carrots, beans, corn)
1 can refrigerated biscuits

Place chicken in slow cooker, cover with onions, seasonings, and soup.
Cook on low until chicken is no longer pink (about 4 hours).
Add frozen vegetables and cook at least one more hour.
Cook biscuits in oven according to package directions.
Spoon chicken mixture over warm cooked biscuits.





Red Hot Cinnamon Caramel Cookies

12 12 2012

Red Hot Cinnamon Caramel Cookies

Ingredients:
1 cup butter, cold and cubed
1 ¼ cup brown sugar, firmly packed
¾ cup granulated white sugar
2 eggs
2 tsp pure vanilla extract
1 ½ cups flour
½ tsp baking powder
½ tsp salt
¾ tsp cinnamon
3 cups Quaker oats
¾ cup red hot cinnamon candies
1 cup Kraft caramel baking bits

Pre-heat oven to 350 degrees.
Combine butter and sugars in mixer and mix on medium until creamy.
Mix in egg and vanilla.
In separate bowl, combine flour, baking powder, salt, and cinnamon.
Add flour mixture to mixer by spoonfuls.
Add oats to mixture. Add this after the flour to minimize clumping on the bottom of the mixer bowl.
Add red hots and caramel bits to mixer.
Scoop out onto baking sheet using a tablespoon or batter scoop.
Bake approximately 15 minutes (I always rotate cookies half time on bottom rack and half time on top rack so the bottom and top of the cookie bake evenly).
These cookies should be baked on parchment paper and lifted when cooled or the caramel will stick.





Cranberry White Chocolate Oatmeal Cookies

12 12 2012

Cranberry White Chocolate Oatmeal Cookies

Ingredients:
1 cup butter, cold and cubed
⅔ cup brown sugar, firmly packed
2 cups granulated white sugar
4 eggs
2 tsp pure vanilla extract
3 ½ cups flour
3 tsp baking soda
1 tsp salt
2 cups Quaker oats
1 package of Craisins dried cranberries (6 ounces)
1 package of Baker’s white chocolate, chopped or ½ package white chocolate chips

Pre-heat oven to 350 degrees.
Combine butter and sugars in mixer and mix on medium until creamy.
Mix in egg and vanilla.
In separate bowl, combine flour, salt, and baking soda.
Add flour mixture to mixer by spoonfuls.
Add oats to mixture. Add this after the flour to minimize clumping on the bottom of the mixer bowl.
Add cranberries and white chocolate to mixture.
Scoop out onto baking sheet using a tablespoon or batter scoop.
Bake approximately 15 minutes (I always rotate cookies half time on bottom rack and half time on top rack so the bottom and top of the cookie bake evenly).








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