Soft Gingerbread Cookies

I have never been fond of gingerbread cookies until now.   I love these.  They are so soft and tasty.

 Ingredients:

• ½ c butter flavor shortening
• ½ c butter
• 1c granulated sugar
• 1 ¼c unsulphered molasses
• 2 eggs
• 1 tsp. flavoring extract such as vanilla or orange
• 5-5 ½c all-purpose flour {sometimes even six}
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground ginger
• 3 tsp ground cinnamon
• 1 ½ tsp ground cloves
•  2 tsp ground nutmeg
• ¼- ½ tsp ground white pepper {optional}

Instructions

1. Preheat oven to 375 degrees. Cream together shortening butter and granulated sugar. Add the molasses and eggs and whip until light and fluffy. Sift all of your dry ingredients into a large bowl then use a measuring cup to add the dry ingredients about a cup at a time. Seperate the dough into three equal piecesthen wrap in plastic wrap and chill for an hour or two. Roll out on floured parchment paper to about 1/4 an inch thick and cut into desired shapes. Place the cut out cookies into the freezer for ten minutes or so before baking. Bake at 375° for 6-8 minutes for small cookies, 8-10 minutes for medium, and 10-15 minutes for large. Let cool, then decorate with vanilla royal icing.

Notes

Cookies can be decorated with royal icing or glaze. 

Ovens vary and gingerbread has to be watched. This year, my baby cookies took about 8 minutes and medium-ish ones ten. I really watch them. It’s kind of hard to tell when gingerbread is done because you cannot see browning. If you wait until you do, you have gone too far and will have hockey pucks rather than cookies. So, watch those baking times, stay near the oven until you figure out what it’s going to do.

Creamy Chicken Noodle Soup (Reams Classic)

 Kindra made this for us and it is amazing. She served it with Chew Bread. Creamy deliciousness.

Ingredients

• 12 cups chicken broth
• 1 package (24 ounce) Reames® Homestyle Egg Noodles
• 1/2 teaspoon thyme, dried
• 2 cups onion, chopped
• 2 cups carrots, shredded
• 1/2 cup flour
• 2 cups heavy cream or half and half
• 2 bay leaves
• 2 teaspoons parsley, dried
• 1 teaspoon black pepper
• 2 cups celery, chopped
• 8 tablespoons butter
• 1 pound chicken, precooked, boneless and skinless
   Substituted for celery and carrots, Kindra used 1 bag frozen green beans and 1 bag of frozen carrots and peas.
  Directions:Bring chicken to a boil with Bay leaves.  Or pan fry. Add  frozen noodles and cook for 20 minutes.  Stir often.
  Add parsley, thyme, black pepper, onions, celery, carrots.( or substitute  frozen vege bags.)Simmer 10 minutes until done.
  Melt butter in skillet, Add flour and cook 1-2 minutes.  
  Add cream to soup and bring to a simmer then add flour/butter mixture.
  Discard Bay leaf and add  cooked chicken.
  Heat through and serve.

McKenzies Perfect Caramels

 Dad got this receipe from McKenzie and have had great success.  

Ingredient Checklist

• 1 cup butter or margarine 
• 1 pound light brown sugar 
• 1 (14 ounce) can sweetened condensed milk 
• 1 cup light corn syrup 
• 1 pinch salt 
• 1 ½ teaspoons vanilla extract

Directions

• Step 1

  In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 236 and 244 degrees F  Kerry takes them to 244 so we can wrap and dip in chocolate, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.

• Step 2

  Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Chocolate Orange Jelly Sticks

 One of our favorite traditions at Christmas is our Candy Table, inspired by Elsie Jean "Gale" Thackeray. We love orange sticks.  Lately for us in the midwest we have a hard time finding these Orange Sticks and Red Vines rope licorice.  Dad has mastered the Jellied Orange Stick.  So good.

HOMEMADE CHOCOLATE ORANGE STICKS  

• 3 Tbsp unflavored gelatin (I used 4 of the little packets)
• 2 cups sugar
• 1/2 cup hot water
• 1/2 cup cold water
• 2 Tbsp frozen orange juice concentrate
• 2 Tbsp lemon juice
• 1/2 tsp lemon extract
• 1 tsp orange extract
• 5-6 drops orange food coloring
• 12 oz milk chocolate 

1. Soften the gelatin in cold water and set aside.
2. Combine sugar and hot water, stir until dissolved.  Bring to a boil in a saucepan over medium-high heat.  Add the gelatin mixture and slowly boil on medium-low heat for 20 minutes. Remove from heat and add the remaining ingredients.
3. Pour into well-greased 9X13
4. Let stand over night  cut into narrow rectangles and then dip into melted chocolate.   

Wassail Hot Apple Cider

Blake remembered the first time he had tasted Wassail at Sharon Lyons home(Brittany's Mother-In-Law)

He said it was the best.  So we copied her recipe and added to our Blog.  

Ingredients

1 c sugar

4 c water

10 whole cloves

8 allspice berries

2 cinnamon sticks

1 piece of ginger root

4 c orange juice

2 c lemon juice

2 quarts of apple cider(8 cups)

Combine sugar and water, boil 2 minutes.  Remove from heat and add spices(I put mine in a cheese cloth bag  tied with a string) Cover and allow to stand for  1 hour.  Add juices and cider and bring quickly to a boil and serve.

Marshmallows

Dad has become quite the expert at making homemade marshmallows.  Plain, crushed peppermint, and dipped in chocolate to eat or melt inside 2 graham crackers to have a yummy S'more. Try dropping one of these fluffy mallows into a cup of hot chocolate...amazing goodness.

INGREDIENTS

•  Neutral flavored oil, for greasing the baking dish
• 3 envelopes unflavored gelatin
•            1 1/2 cups sugar
• 1 cup light corn syrup
• ¼ teaspoon  salt
• 1 tablespoon  vanilla extract
•          1/4 c powdered sugar mixed with 1/4 c. cornstarch 

PREPARATION

1. Lightly oil an 8-by-8-inch baking dish. Combine gelatin with 1/2 cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the syrup.
2. In a medium saucepan, combine the granulated sugar, corn syrup, salt and 1/2 cup cold water. Stir the mixture just enough to combine the ingredients then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.
3. With the mixer on low speed, carefully pour hot syrup into gelatin mixture and mix until gelatin is dissolved. Add the vanilla  extract.
4. Turn the mixer to high and whip the batter until it is very thick, stiff and opaque, about 10 minutes. Pour the mixture into the prepared pan and spread it with a knife.
5. Let sit uncovered until firm, about 4 hours at room temperature or 2 hours in the fridge.
6. Sift a generous amount of confectioners’ sugarwith cornstarch onto a work surface, use a knife to cut around the edges of the pan and unmold marshmallow onto the sugar. You will have to pull it out of the pan with your fingertips; it will be very sticky but will pull out in one piece. Dust the top of the marshmallow with confectioners' sugar and use a long, sharp knife to cut the marshmallow into roughly 1 1/2-inch cubes. Clean and dry your knife periodically throughout this process when it gets too sticky. 
7. Toss the cubes in the confectioners’ sugarmixed with cornstarch to make sure they are coated on all sides and store them in an airtight container for up to 4 days.

Tip

• Variations: Add 1 teaspoons of peppermint extract for peppermint marshmallows. Leave out vanilla extract for a pure peppermint flavor. At this time if you want add crushed peppermint. Dip in melted milk chocolate and let dry for chocolate covered marshmallows.

Clotted Cream British Topping

 

When Dad and I were in England we found a new love for crumpets(alot like an English Muffin) with jam and a dollop of clotted cream on top.  

Ingredients

• 2 c heavy cream (not ultra-pasteurized)

Instructions

Day 1

• Preheat your oven to 170-180F.
• Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
• Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)

Day 2

• After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).

Day 3

• After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
• Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
• Store the clotted cream in a sealed container in the refrigerator for up to two weeeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.) 

Porcupine Meatballs

 Meatballs

2 lbs groundbeef

1 c jasmine/basamati rice

1 diced onion

1 diced green pepper

1 large clove garlic minced

3 T chopped Parsley

1 t Italian Seasoning

2 eggs

1 1/2 t salt

1/2 t pepper

Sauce

2 15oz cans of tomato sauce

1 1/4 c chicken broth

2 t worchestershire

1 T chopped parsley

shredded mozzerella cheese  for serving(optional)

Mix meatballs and shape into balls.  Put  in 9X13.  Cover with the sauce and bake at 350 for 1 hour.

You can brown in a skillet  carefully turning and simmer in skillet with sauce for about 30 minutes. 

Southern Skillet Cornbread

 This cornbread is my family tradition.  It s true southern cornbread baked in a black cast iron skillet.

It is not a  sweet cornbread.  I  break it up and put it in  a glass of milk and eat it with a spoon.  My mother and grandfather would put it in  a glass of buttermilk and eat with a spoon.

Heat a heaping Tablespoon of Crisco shortening in black cast iron skillet in oven at 350.

In a bowl mix

2 cups White Lily self rising corn meal( you can take your cornmeal and make it self rising by adding 3 T baking powder and 1 t salt)(not as good as the White Lily)

2 eggs

2  Heaping T white flour

Pour some of the melted crisco into the batter and then add buttermilk until it resembles a cake batter.  Pour into hot cast iron skillet and bake 30 minutes.

Turn out onto plate to cool

Fried Okra with Fresh Okra

 Rinse Okra. Cut tips and ends off fresh okra. Slice into 1/4 inch slices. 

2 eggs

1/2 t salt

Beat eggs and salt and toss okra in mixture. Soak for 10 minutes.

Heat oil in black cast iron skillet until water drops pop.  375°

In a gallon zip bag add: 

1 1/4 c yellow corn meal

1/4 c flour

1/2 t ground black pepper

1 t salt

 Remove okra from egg with a slotted spoon shaking off excess egg.  Place in ziplock bag with seasoning and shake until well coated. With slotted spoon take out 1/2 of okra and fry until golden brown.  Drain on plate with paper towels. continue frying the other half.  Salt with Kosher salt as needed.

Chicken Fried Chicken

4  chicken breasts. fillet and pound

1-2 beaten egg

Seasoning (put in a gallon zip bag)

36 saltines crushed

2 T flour

2 T potato flakes

1 T Seasoned Salt

1 t pepper

1 t parsley

1 t garlic powder

Coat  chicken in flour (shake in zip bag)

Dip flour coated chicken in beaten egg 

Drop in  seasoning filled zip bag.  shake until coated

Fry in non stick pan with bottom covered in oil.

Can bake in oven to finish cooking. Chicken should cook until internal temperature of 170.

If you don't want to fry  chicken put in to a 9X13 and bake for 45 minutes at 350.  Then melt 1 stick of butter and pour over chicken and bake for 5 more minutes.( I have not tried this method but it was an option) 

Great served with mashed potatoes and white country gravy.

Chicken Salad Wrap

 Chopped grilled or pan fried chicken

grapes/ raisins or cranberries

chopped pecans

diced apple

diced celery (for crunch if you don't have an apple)

Light Ranch Salad dressing

Mix ingredients and add enough dressing to make it stick together.  Put in a warmed up tortilla or wrap. Can be used on bread of any kind, or served on a bed of lettuce.

Kerry would use a mayo type dressing ..your choice.

Macaroni Salad Kerry Style

 

8 oz Pasta/or Ditalini Pasta (cook and drain)

3/4 cup finely diced green or red pepper

1/3 c finely sliced celery

1/3 c finely diced red onion

1 c frozen  petite peas

 1/2 c small cubed cheese 

1/2 c sweet pickle relish

Dressing

3/4 c mayo

1/4 c sour cream

1 T red wine vinegar( can use white or apple cider)

1 T sugar

2 t dijon mustard

1/4 t salt

1/4 t ground black pepper

1/8 t garlic powder

Mix and cover and let chill for about an hour.

Peanut Butter Pinwheel Candy

I have been looking for this dessert for over 40 years.  I used to eat one almost every day at the BYU-Hawaii Cafeteria.  I found it!!!  

 4 Tlb  of  a peeled russet potato, cooked and pushed through a mesh strainer

Powdered sugar

Mix mashed potato adding powdered sugar until it is firm enoough to roll out on parchment paper into a rectangle.  The mashed potato turns the powdered sugar into amost a liquid. Keep adding powdered sugar.

Spread with peanut butter.

Roll up like a pinwheel/cinnamon roll.  Cut thin slices with a serrated knife. Refrigerate.

Dads White Bread/ Rolls/Cinnamon Twist Bread/Silver Dollar City

 

2 c. warm water or 440 grams

3/4 c. sugar or 150 grams

2 T. Yeast

2 t. salt

1/2 c. oil or 100 grams

760 grams of bakers flour (Must weigh out the flour in grams)( this step is crucial) He buys Bakers flour from Sams Club.

Dad recommends using the grams especially for flour.  Must use 8X4 pans .

1. Mix warm water, sugar, oil,  and yeast into bowl, allow to rest for about 10-15 minutes (it will be frothy).

2. Add in salt, and flour and mix.

3. Knead for 5-6 minutes with the Kitchenaid/Bosch or any bread mixer.Dont skimp on this knead time...it matters. It is important not to add extra flour at anytime .  

4.    Drizzle a little  oil around bread dough in its bowl  dad uses  the kitchen aid bowl he made it in, and work it around with a rubber spatula. Allow bread to rise covered,( dad uses a clear shower cap which he buys in bulk. He puts it into an oven that has been heated to 100-110 degrees or "proof  oven setting"and turn off oven  let bread  double in size. (about an hour) Punch down with rubber spatula, and let rise again for about 30 minutes then punch down again with rubber spatula. and knead  by hand (30-45 seconds)( to knead out all of the air pockets) He does this in the air.  He does not knead on a  floured counter top .

5. Divide into  2 equal parts ( Dad weighs dough about 710 grams or 25-26 ounces each). Dad does not roll out his bread dough, he works each  of the 2 pieces  with his hands and makes it into a tight loaf working out any air bubbles and tucks dough under.  Place in two in well-greased loaf pans that are lined with  pan sprayed parchment paper.  The size of loaf pan will  make a difference.  Use 2- 8 X 4 loaf pans, this size pan helps loaf rise and make a nice size tall loaf, instead of flat.

6.  Allow to rise uncovered for an additional 30 minutes in the previously warmed oven. Do not let bread rise above the pan top in the warm oven.  When it reaches the top of pan take it out and preheat the oven.  It should rise to about 1 inch above the pan top while oven is preheating.

7. Bake in preheated 350 degree oven for approx 35 minutes (it will be golden on the top.  

8.  Lightly butter top, to make top look shiny.  Let sit in pan to cool for 5 minutes  then put on cooling rack .

Variation  Silver Dollar City/Dollywood Cinnamon Sweet Bread

  Silver Dollar City/Dollywood Cinnamon Sweet Bread

Grease 3 small size loaf pans.  I use foil loaf pans  3X7.  Preheat oven to 350 degrees.

Divide bread dough into 3 pieces. (Dad weighs the dough to make it uniform loaf size.)  Shape into a loaf.  Use kitchen scissors and cut bread but not into pieces, do not cut through to bottom.  Gently  roll  cut dough loaf  in melted butter, I use 1/2 stick melted butter for the 3 loaves. Then  roll dough loaves in 

 3/4 c brown sugar

 3/4 c white sugar 

 1 T cinnamon

 Arrange in pan so it is uniform,  Sprinkle remaining  cinnamon brown sugar mixture on top of loaf, and bake 30-35 minutes.

Glaze with powdered sugar frosting

 1 cup powdered sugar

 1/2 t. vanilla 

1 T butter melted,

 water (until thin like a glaze)

Dad uses this bread dough recipe for all rolls, loafs and cinnamon twist bread.

Curry Coconut Chicken Easy

 

Coconut Curry Chicken Easy

2 chicken breasts panfried with oil then cubed

1 t. salt

pepper

2 T. curry powder

1/2  onion, chopped

2 cloves minced garlic

14 oz. can of coconut milk

24 oz. tomato sauce( can  blend canned tomatoes)

1 T. sugar

Vegetables- cubed potato with skin, broccoli chopped, zucchini, sliced  and cut in 1/2, sweet peas ( all vegetables are optional.  Use what you have on hand)

Simmer all ingredients for 30 minutes.  Serve on rice or cauliflower rice.

 

Crunchy Granola

 

Amazing crunchy granola.  Great for cereal  or topping for yogurt.  Super easy.

2 c brown sugar

3/4 c water

4 tsp pure vanilla

1 tsp salt

8 cups quick oats

1 c chopped pecans

1 c slivered almonds

1 c coconut

 1 c raisins  (optional)

Heat oven to 275º. Line 2 cookie sheets with parchment paper. 

Combine brown sugar and water in a pan on stove and stir until sugar has dissolved.  Add vanilla and salt.

In large mixing bowl mix oats, nuts, and coconut and stir in brown sugar mixture. Mix thouroughly.

Spread onto cookie sheets and bake for 45 minutes-1 hour until golden brown.

When granola has cooled add fruits.  Store in an air tight container.