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.

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.

Lyons Monkey Bread

Ingredients:

20-24 Rhodes frozen rolls
3/4 c brown sugar
1 stick butter
1 pkg of Cook and Serve  butterscotch pudding (not instant)(dry)

Mix all ingredients except rolls.  Place frozen rolls in greased bundt pan.  Pour sugar mixture over.  Refrigerate overnight.  Bake at 325° for 1 hour.  While warm invert bundt pan onto a serving plate.

Green Bean Casserole

Ingredients:

2 cans green beans, drained
1 can sliced water chestnuts, drained
1 can cream of mushroom soup
3/4 cup milk
1 can of Durkee French Fried Onions
salt
pepper


Mix all ingredients with only 1/2 of onions. Bake at 350° for 30 minutes.  Top with remaining french fried  onions, for the last 5 minutes.

Poppyseed Bread Orange Glaze

This is one of my favorites to give away during the Christmas Season.  I use small disposable  tin loaf pans so I can give them away.

Ingredients:

3 cup flour
1 1/2 teaspoon salt
1 1/2 cup  milk
2 1/4 cup sugar
1 1/2 teaspoon butter flavoring
1 1/2 teaspoon almond extract
1 1/2 teaspoon baking powder
3 eggs
1 1/8 cup oil
1 1/2 Tablespoon poppy seeds


Directions
Beat for 2 minutes.  Pour into WELL GREASED small bread pans, about 1/2 full.  Bake at 350° for 45 minutes.  Makes 6 mini loaves, or  2 large loaves.

Glaze:
1/2 teaspoon almond extract
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla extract
3/4 c sugar
1/4 c  frozen orange juice concentrate

Heat ingredients in saucepan and stir until sugar dissolves.  Pour glaze over hot loaves and allow to cool in pans.

Layered Green Salad

This is a traiditonal Christmas salad that I still make to this day. Enjoy!!

Layered Green Salad

1 can sliced water chestnuts

Chopped Celery 

10oz frozen peas

Shredded Lettuce

Chopped Green Onions

Mayonnaise

1 Tbs. Sugar

Parmesean Cheese

Layer in a clear bowl (if you have one): water chest nuts, a layer of celery (however thick), break up frozen peas (do not coolk) and spread over celery. Mix onions and lettuce and layer over peas. Stir mayonnaise and frost the top of the salad like a cake. Be sure to seal the edges. Sprinkle with sugar and parmesean cheese. Let set overnight or at least 6 hours. Recipe by Jane Friden

Kindra's Perfect "Shape-Holding" Sugar Cookies

Kindra's Perfect "Shape-Holding" Sugar Cookie

Cookie Recipe
If you are looking for a sugar cookie to decorate, these are for you! These hold their shape!!

Ingredients
2 1/4 cup  flour
1/4 t salt
3/4 cup  sugar
12 T butter
1 egg
1 t vanilla

Instructions
Whisk together flour and salt and set aside.  In another bowl mix butter and sugar until  smooth and creamy.  Add egg and vanilla. Add flour.
Refrigerate dough in plastic wrap.
Roll 1/4 inch thick.
Bake at 350 for 8-10 min

Royal Icing Recipe
For the frosting, I suggest cutting the meringue powder in half for a slightly softer icing. It will take a day or so to dry if you do, but it won't crack.  Makes 5 cups

Ingredients
2 pounds {one bag} confectioner's sugar {907 grams}
5 tablespoons meringue powder {approximately 53 grams}
2-3 teaspoons oil-free extract or emulsion...  vanilla
1/2-3/4 cups warm water

Instructions
Begin by stirring the flavoring into half the water. Using a paddle attachment, gently mix the sugar and meringue powder. It's not necessary to sift the sugar beforehand, but you can if you like.
With the mixer on it's lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.

Notes:
Don't be afraid to experiment by adding corn syrup, glycerin, or cream of tartar to the mixture. Use a fan for a smooth shiny finish. Royal icing can be affected by many variables. With a little time and patience, you will find your perfect match.

Cranberry-Jalapeno Cream Cheese Dip

Don't judge this dish based on the name... because it sounds, to be honest, like a gross combination. It's not! I told Doug I wanted to make this for the party we had last night, he wasn't a believer. After some convincing, he reluctantly agreed. From his first taste, he became a believer. He said that we shouldn't take it to the party but keep it all for ourselves! Alas, we did take it and it was a HUGE hit. It's a sweet fruit salsa, on top of cream cheese, served on crackers or chips... yum! It's better than a cheese ball!

Another recipe... as promised :)

Cranberry-Jalapeno Cream Cheese Dip

12 ounces fresh cranberries
5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

Directions:
Pulse the cranberries in a food processor or blender until coarsely chopped (you can also do this by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Recipe Source: MelsKitchenCafe

Wedding Cookies

I didn't make these for a wedding :) This cookie is the last one that I put on our Christmas plates. They are buttery, powdery and melt in your mouth. Delicious.

Wedding Cookies 
Printable Version

1c butter, softened
1/2c powdered sugar
1t vanilla
2 1/4c flour
3/4c finely chopped nuts
1/4t salt
powdered sugar (to roll cookies in)


Heat oven to 400.

Mix butter, 1/2 cup powdered sugar and vanilla in a large bowl. (I used my Bosch) Stir in flour, nuts and salt until dough holds together.

Shape dough into 1" balls. Place about 1" apart on ungreased cookie sheet.

Bake 10-12 minutes until set, but no brown. Remove from cookie sheet. Cool slightly on wire rack.

Roll warm cookies in powdered sugar. Cool on wire rack. Roll in powdered sugar again.

Peanut Blossoms

Another delicious choice for our Christmas plates. These were great. My only caution is: do NOT bake them too long... Yum... Wishing it was Christmas season again and not the season to incorporate more veggies :)

Peanut Blossoms

½ c. sugar
½ c. brown sugar
1 egg
1 tsp vanilla
1 ¾ c. flour
1 tsp soda
½ tsp salt
½ c. butter
½ c. peanut butter
1 pkg Hershey kisses

Cream butter and sugars – adding egg and vanilla. Add dry ingredients. Roll into balls. Place on ungreased baking sheet. Bake 8 minutes at 375°. Then put kiss gently on each cookie. Bake 3 minutes longer.

Recipe source: SistersCafe

Peppermint Bark

I promise that I am not trying to wreck anyone's new year resolution to eat healthier. I meant to post these recipes during the holiday and things were a wee busy... :) More recipes to follow...

Ashley, this recipe is for you! :) 

(If we put crushed oreos instead of peppermint we'd make our own cookies and cream candy bars... yum!)

If you like white chocolate and peppermint, this is the holiday treat for you. It's simple, impossible to mess up and goes as a great flavor and aesthetic contrast to the pecan buttercrunch toffee. This recipe is fun b/c it has rice crispies in the white chocolate to give it a light crunch. I love peppermint and white chocolate, so I was a big fan of this. As for my husband... not so much. He said that it's good, but not his favorite. With Doug, it's a triumph to get him to say he liked anything with a mint flavor. Usually he says he's eating toothpaste. Hehe. According to Doug, mint is for freshening breath, not for dessert. I disagree... but each to his own. I let my kids have some, so I didn't eat it all, and they liked it.

Peppermint Bark


1 pound white chocolate, chopped*
2 cups puffed rice cereal
6-10 candy canes, unwrapped and crushed (You can use starlight mints, but they are about 10x harder to crush)
1/2 teaspoon peppermint oil



Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed or parchment paper.


Melt white chocolate. I melt mine in the microwave. Place white chocolate in microwave and cook 1 minute on full power. Stir. Return to microwave for 30 seconds. Stir. Continue stirring every thirty seconds until it's smooth.

Stir in rice cereal and oil.

Transfer mixture to prepared pan; with a spatula, spread to edges of pan.

Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).

Peel waxed paper off. Break bark into pieces. Store at room temperature in an airtight container, up to 1 week

*Martha Stewart's recipe says not to use chips, but I did... and it was delicious! Use whatever you can melt successfully.