May: Homemade

We all know that provident living includes culinary independence—being able to feed your family frugally, whether from food storage items or by saving money with homemade staples. Tonight the cooking club sisters shared their attempts at homemade favorites, not only to face the pioneer challenge head on, but to make healthier food for their families and avoid all of the packaging and waste that comes along with store bought foodstuffs. Gabby also brought a fantastic book called “Homemade,” a Reader’s Digest compilation with recipes for homemade kitchen basics as well as cleaning products, cosmetics, pet foods and gardening items. Here’s a link to the book on Amazon:

http://www.amazon.com/Homemade-How-Hundreds-Everyday-Naturally/dp/0762109041/ref=sr_1_2?ie=UTF8&s=books&qid=1273864719&sr=1-2

Enjoy the recipes, and join us on June 10th at Gabby Gordon’s house at 7:30 for SUMMER SALADS!

 

ROASTED VEGETABLES

 

Preheat oven to 400 degrees. Toss chopped vegetables with olive oil and salt. Spread on a cookie sheet and bake 20-30 minutes, stirring partway through. If you have two cookie sheets (Shelli likes to do one sheet of broccoli and one sheet of cauliflower), switch their place halfway through the cooking time.

 

HOMEMADE RICOTTA CHEESE, sweet and savory

 

 

2 quarts whole milk

1 cup plain whole-milk yogurt

1/2 cup heavy cream

2 teaspoons white vinegar

1 teaspoon salt

1 In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.

2 Meanwhile, line a strainer with a few layers of cheesecloth (I just use a clean kitchen towel) and set it over a deep bowl.

3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid. Makes 2 cups.

To serve with crackers: drizzle with olive oil and sprinkle with fresh ground pepper.

To serve with cookies or use in cannoli or another dessert, sweeten with sugar, add mini chocolate chips if desired.

You could also, of course, use it in the traditional ricotta-ways, like in lasagna or ravioli, but it’s so unbelievably delicious homemade that it almost seems a shame not to just eat it with a spoon.

 

HOMEMADE POTSTICKERS

1/2 pound nappa cabbage (chopped very finely)
1 pound ground pork
1 teaspoon grated fresh ginger
1/3 pound green onion (chopped finely)
2 cloves garlic, minced
1 tablespoon rice wine
2 teaspoons soy sauce
1 tablespoon sesame oil
salt and pepper to taste
40-50 gyoza wrappers (round wonton wrappers)
small bowl of water for moistening edges of wrappers
2 tablespoons safflower oil or other cooking oil

If cabbage is wet place in kitchen towel and squeeze firmly to get out as much of the moisture as possible. Place in large bowl. Add the pork, ginger, garlic, rice wine, soy sauce and sesame oil. Season with salt and pepper, being careful no to overdo the salt since the soy sauce is salty. Mix together until thoroughly blended.

To fill the dumplings, place a wonton wrapper on your work surface (making sure to keep the remaining wrappers covered with a damp cloth or they will dry out). place 2 teaspoons of the filling in the center, being careful not to allow the filling to touch the edges or they might not seal. Using your finger moisten the edges of the wrapper with a little of the water. Fold the wrapper in half across the filling and pinch together at the center of the edge. Starting at one open end, make pleats to gather the dough around the filling. Pinch along the top of the dumpling to seal the pleated edges tightly.

Set the dumpling, sealed side up, flattening the bottom slightly, on a lightly floured cookie sheet. Keep covered with a damp towel. Repeat with the remaining wrappers.

Heat a large skillet over high heat. Add the oil to the pan, making sure there is enough to cover the bottom. Add the dumplings, sealed side up, and cook until the bottoms are brown. Add 1/2 cup of water carefully. Cover immediately. Steam until the dumplings are firm and fully cooked, or until the liquid has evaporated (you will hear a popping sound). If the dumplings are frozen when you cook them do not brown first just add water + 2 tablespoons extra then cover immediately and cook till water is evaporated then let them cook for a min or two till the bottoms are browned.

Soy Ginger dipping sauce:
2/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup water
fresh grated ginger
garnish with chopped green onion

 

 

HOMEMADE GRAHAM CRACKERS

1 C flour

1 1/4 C whole wheat flour

5 Tbs sugar

1 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 tsp ground cinnamon

3 Tbs chilled butter, cut into small pieces

1/4 vegetable shortening

2 Tbs honey

1 Tbs molasses

1/4 C water

1 tsp vanilla extract

 

1. In a medium bowl, combine the flours, sugar, baking powder, soda, and cinnamon. Using a pastry blender, cut butter and shortening into dry ingredients until mixture resembles coarse crumbs.

2. Mix honey, molasses, water, and vanilla in a separate bowl, then add gradually to the dry ingredients, stirring with a fork. Form the dough into a ball, wrap in plastic wrap and chill for several hours.

3. Preheat oven to 350 degrees with rack in the center. Divide the dough in half and let it stand at room temperature for 15 minutes.

4. Spread wax paper over work surface, lightly sprinkle with whole wheat flour. Place half of dough on paper, sprinkle with flour, cover with another sheet of wax paper and roll the dough out to form a 7 x 15-inch rectangle.

5. Peel off the top sheet of wax paper, prick dough with a fork in dotted lines 1/2- to 1-in intervals. Use a pizza cutter to separate dough into 2 1/2-inch squares. Using a spatula, transfer the dough to a baking sheet. Gather dough and reroll until all is used.

6. Bake until crackers are lightly browned on the edges, about 15 minutes. Cool on wire racks. Store in an airtight container at room temperature up to 1 month.

HOMEMADE CHOCOLATE SYRUP (pictured on the graham cracker above)

1 cup cocoa powder

1 1/2 cups sugar

1 dash salt

1 1/2 cups water

1 teaspoon vanilla extract

 

1. Stir together.

2. Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.

3. This must be stored in the fridge.

 

HOMEMADE APPLE BUTTER

3/4 C unsweetened apple juice or cider

1/3 C firmly packed brown sugar

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground allspice

3 lbs apples, peeled, quartered, and cored

1. In a food processor or blender combine juice, sugar and spices until well blended. Add apple quarters a few at a time until all apples are pureed.

2. Pour the mixture in a large saucepan. Over medium high heat, bring to a boil; reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Uncover and cook until the mixture is thickened, and 1 to 1 1/2 hours longer.

3. Spoon apple butter into two widemouthed, warm, sterilized half-pint jars, leaving 1/2-in space between lid. Use hot water bath method to seal. If you don’t can the butter, it will keep in the fridge for 3 weeks or in the freezer for a year.

 

HOMEMADE ICE CREAM SANDWICHES

 

One of the challenges of homemade ice cream sandwiches is that the cookies can get too hard when frozen. Using gluten-free flour keeps them soft enough to eat easily in ice cream sandwich form.

1 C butter, softened

1 C sugar

1 C brown sugar

2 eggs

1 Tbs vanilla

3 C Pamela’s Gluten-free flour mix (Kathy mixed hers with some coconut flour too)

3/4 tsp salt

3/4 tsp baking soda

chocolate chips

Heath toffee bits

Preheat oven to 350 degrees. Cream sugar and butter in a large bowl until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift together dry ingredients. Stir dry ingredients into wet until combined. Stir in chocolate chips and toffee bits. Place 1 to 1-1/2-in balls on a cookie sheet, bake for 10-12 minutes. Cool on a rack

When cookies are cool, make sandwiches with your favorite ice cream that you’ve left soften on the counter slightly.

 

HOMEMADE FUDGE

 

Double Chocolate Fudge

1-12 oz package semi-sweet chocolate chips
1-11 1/2 oz package milk chocolate chips
1 (14 oz) can sweetened condensed milk
2 TB cream or milk
2 tsp vanilla extract
1 c chopped walnuts (optional)

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 1/2 pounds.

 

White Chocolate-Cherry Almond Fudge

1 1/2 cup granulated sugar
2/3 cup milk (whole)
1/2 stick (1/4 c) butter
1 1/2 cup white chocolate chips
1 tsp. vanilla extract
1/2 cup sliced almonds, toasted
1/2 cup dried cherries or cranberries

Line a 8" square pan with foil; grease foil.
Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat. Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and cherries; spread in prepared pan. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.

April: Italian Cuisine

This was one of those cooking club meetings where it was really hard not to eat just a little too much; everything was so succulent! Thanks, Kathy, for hosting, and thanks to everyone for all of the delicious food. Join us next month for “Homemade” cooking. Take a look in your pantry or refrigerator and identify something that you buy regularly at the grocery store: oreos? roast chicken? mac n’ cheese? yogurt? cream of chicken soup? Try a homemade version of one of these staples for the May. 13th meeting.

 

Bruschetta

 

Fresh tomatoes and basil

Garlic

Olive Oil (the best you have)

Salt & Pepper

Coarsely chop the tomatos and basil. Mince garlic cloves.

Just enough olive oil to help the basil stick to the tomatos

(you don't want it really oily). Salt & pepper to taste.

Serve with crackers, toasted slices of baguette or fresh mozzarella.

 

 

Sicilian Cassata Cake

For the marzipan

9 ounces (250 g) blanched peeled almonds

1 tsp almond extract

2 1/2 cups powdered sugar

2-4 Tbs water

a few drops of green food coloring

cornstarch or potato starch for dusting the counter

For the sponge cake

3/4 C granulated sugar

1 1/4 C flour

1 teaspoon baking powder

6 eggs, room temperature, separated

minced zest of 1 lemon

A pinch of salt

For the apricot glaze

1/2 C apricot preserves

1/4 C water

1 tsp rum extract

For the ricotta filling

1 1/8 pounds (500 g) ricotta

1/2 C powdered sugar

1 tsp vanilla

2 oz. chopped candied fruit (I used maraschino cherries, but next time will try a mixture of candied lemon peel and cherries)

2 ounces bittersweet chocolate, grated

First stop: marzipan, because it needs to chill in the refrigerator before you roll it out. Place the almonds in your food processor and process until reduced to a fine powder. Blend briefly with the powdered sugar, then add the almond extract, food coloring, and water, little by little, until the mixture just comes together. Turn the almond paste out onto a cornstarch dusted counter (put more cornstarch on your hands, cause this stuff is STI-CKY) and knead a few times until smooth. Wrap in plastic wrap and chill until you’re ready to roll it out.

Next: start making the sponge cake. Put the yolks in the food processor with the sugar and blend 4-5 minutes until pale in color and fluffy. Sift in the flour and baking soda, then add the minced lemon zest, and pulse until combined.

In a separate (clean, grease-free) bowl start whipping the egg whites on low speed. When they get frothy, add the pinch of salt and turn the mixer to high. Beat whites until they form stiff peaks (this should take about 5-6 minutes).

Scoop about a cup of the egg whites into the yolk mixture and pulse until combined; this will lighten the yolk mixture and make it easier to combine the two. Transfer the yolk mixture to the bowl with the whites and begin gently, gently folding the batter over with a rubber spatula until it all comes together.

Pour the batter into a greased and floured 9x9 in square pan and bake at 360 degrees for 30 minutes.

While the cake is cooling you can prepare the glaze: whisk together the apricot preserves, water and rum extract. And now you can get to the business of rolling out your marzipan. Dust your counter, hands and rolling pin with cornstarch.

Line a 9-in loaf pan with plastic wrap. Roll the marzipan into a large rectangle. Run a spatula under the marzipan to loosen it, then transfer it gently to the loaf pan. This is heavier and not as cohesive as fondant, so you have to make sure that you get the sheet to sink down into the pan as quickly as possibly, lest the sides fall off. Now trim the edges and patch up any holes.

Cover this with a damp kitchen towel while you move to the next step, making the ricotta filling: place the ricotta, powdered sugar and vanilla in the food processor and process until smooth. Transfer to a medium-sized bowl and stir in the grated dark chocolate and candied fruit.

Once the cake is cooled, transfer it to a large cutting board; slice it in half to form two rectangles, then slice those rectangles in half lengthwise. Brush with the apricot mixture.

Spread about 3/4 C of the ricotta filling on the bottom and sides of the marzipan in the pan. Press a rectangle of sponge cake on top. Smother the rectangle with ricotta cream and top with another layer of cake. Continue. End with the last layer of cake. Cover with plastic wrap and weigh the cake down with heavy books or a brick or whatever you have lying around. Chill the cake like this in the fridge for 24 hours before serving. When you unmold the cake you can make pretty decorations on top with powdered sugar or royal icing.

You can see detailed instructions of this whole process with pictures on Sarah’s food blog. http://www.pregnantladycooks.blogspot.com

 

Spaghetti Sauce

1/2 lb bacon

2 1/2 lb ground beef

2 c onion chopped

1 c bell peppers

6 cloves of garlic chopped

3 large cans of tomatoes

3 small cans of tomato paste

1 c red cooking wine

4 tbsp oregano

4 tbsp basil

1 1/2 c water

1/2 c parsley chopped

2 tsp thyme

1 bay leaf

2 tsp salt

1/2 tsp pepper

brown sugar to taste

This will make 6-8 quarts so make sure you use a big stock pot.

Brown meats, drain fat and remove meat from pan

Cook onions, peppers, garlic

Add remaining ingredients and simmer for 3 hours (I usually simmer all day if I can)

I then laddle into plastic containers and freeze.

 

 

Gnocchi with Walnut Sauce

1 C walnut pieces of halves

1 Tbs bread crumbs (I used Italian-style)

3 Tbl olive or walnut oil

3 Tbl fresh chopped Italian parsley

1/4 C butter, melted

2 Tbs cream (I used milk and didn’t notice a difference)

Place all ingredients in the food processor and blend until smooth (3-4 minutes). Prepare gnocchi according to package directions. Drain and toss with walnut sauce. Garnish with fresh grated parmesan cheese.

 

Risotto

Pillsbury Meatball Bubble Biscuits

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits

10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half

2 sticks (1 oz each) string cheese, each cut into 10 pieces

1 tablespoon grated Parmesan cheese

1/2 teaspoon Italian seasoning

1/4 teaspoon garlic salt

1cup marinara sauce, heated

 

Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.

Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.

Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder. Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

March: Mexican/Latin American Cuisine

Thanks to Rachael Peterson for hosting our March cooking club meeting, featuring Mexican and Latin American dishes. Thanks for all the delicious food, ladies!

Sweet Pork Enchiladas

 

Empanadas

Southwestern Egg Rolls (from Chili’s Restaurant)

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium
saucepan over medium heat, cook chicken approximately 5 minutes
per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan
over medium heat. Stir in green onion and red pepper. Cook and
stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix
in corn, black beans, spinach, jalapeno peppers, parsley, cumin,
chili powder, salt and cayenne pepper. Cook and stir 5 minutes,
until well blended and tender. Remove from heat and stir in
Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on
high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of
tortillas, then roll tightly around mixture. Secure with
toothpicks. Arrange in a medium dish, cover with plastic, and
place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees
F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes
each, or until dark golden brown. Drain on paper towels before
serving. or bake at 350 for 30 min.

Dip in cilanto cream sauce:
1 (8 oz) package cream cheese, softened
1 tablespoon sour cream
1 (7 oz) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1  tablespoon fresh lime juice

Combine cream cheese,sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy.

Southwestern Chicken Stacks

Whip this up in the slow cooker and serve over tortilla chips or wrap in a flour tortilla with guacamole, sour cream, etc.

2 frozen chicken breasts
10oz frozen corn
1 can of black beans drained
1 jar green salsa

Combine all ingredients is crockpot, cook on low for 6 hrs. Shred chicken and mix all ingredients. Serve with chips, cheese, etc.

Champurrado: Thick Mexican Hot Chocolate

1/4 cup masa harina

3 1/2 cups cold water

1/4 teaspoon salt

3 cups of milk

1 (3-ounce) tablet sweetened Mexican chocolate, flavored with cinnamon

In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.

Black Bean Salsa

1 can black beans, rinsed & drained

1 can whole kernel corn, drained

2 large tomatoes, diced

1 large avacados, diced (optional)

1 small bunch green onions, chopped

1 medium bunch cilantro, chopped

1 package Good Seasons Italian

dressing mix (prepared as directed)

 

Mix first six ingredients together. Add prepared Italian dressing.

Add salt to taste. Enjoy!

 

Tres Leches Cake

Cake

6 eggs, separated

2 cups sugar

2 cups flour

2 tsp. baking powder

½ cup whole milk (or any)

1 tsp. vanilla

Cream Topping

1 (14 oz.) can evaporated milk

1 (14 oz.) can sweetened condensed milk

1 cup heavy cream

       Preheat oven to 350 degrees and grease and flour 9x13.  Beat egg whites until soft peaks form.  Add sugar gradually (should have stiff peaks).  Add egg yolks one at a time, mixing well after each.  Sift flour and baking powder together and add to egg mixture, alternating with milk.  Do quickly so batter does not lose volume.  Add vanilla.  Bake until golden (25 minutes).

In a blender combine cream topping ingredients.  Blend on high.  Remove cake and while warm poke holes ¾ way down in cake.  Pour cream topping over cake.  Let cake sit and cool to room temperature.  Cover and refrigerate at least 4 hours or overnight.  Frost cake with whipping cream and serve with strawberries (or any fruit).

 

 

 

Chorizo Quiche

1 ½ cups all purpose flour (I used Pamela’s Gluten-Free Baking Mix)

1/4 tsp. salt ( I did not use salt)

8 tablespoons cold, unsalted butter, cubed ( I used 4 tbs. butter and 4 tbs. coconut oil)

6 ounces raw chorizo, casing removed

5 large eggs

½ cup whole milk

½ cup heavy cream

1 ½ cups grated Emmenthal cheese (Swiss), about 6 ounces

1 cup diced boiled potatoes

Directions:

Mix flour and salt in food processor. Add the butter and pulse to form a coarse meal. With the motor running, add 5-6 tbs. cold water in a slow stream, processing until the dough forms a ball. Spread in pie pan.

Preheat oven to 375 degrees.

Cook chorizo. Whisk eggs, milk and cream in a large bowl. Mix in the chorizo, cheese and potato. Pour mixture into the crust. Bake for 10 minutes on 357 degrees. Then turn oven to 325 degrees and bake until center is done, about 35-40 minutes approximately.

Tinga Poblana (an typical dish from Oaxaca)

8 oz. pork

1 lb flank steak

2 bay leaves

2 cloves garlic, crushed

1 tsp salt

1 lb chorizo

1 large onion, chopped

1 clove garlic, minced

8 oz. tomatillos, thinly sliced

1 1/2 lbs tomatoes, peeled and chopped (I used 2 cans diced tomatoes, undrained)

1/2 tsp oregano

1 tsp thyme

1 tsp marjoram

1/2 tsp black pepper

1/4 C adobo sauce from a can of chipotle chilies

rice and/or tortillas to serve, sliced chipotle chilies and diced avocado to garnish

 

The original recipe said to cube the pork and beef and simmer it for one hour, then shred it; I found this to be very difficult (shredding cubes is a challenge). Instead I’m recommending that you put the pork and beef in the slow cooker with the bay leaves, crushed garlic and salt, and enough water to cover, and that you cook them for 8-10 hours. Remove meat from broth (reserve broth), shred and set aside.

In the meantime sauté the chorizo until browned, then remove from pan with a slotted spoon and set aside with the shredded beef and pork. Sauté the onion and garlic in the chorizo fat until transparent. Add the tomatillos and sauté 5 minutes. Add the tomatoes, spices and adobo sauce and let simmer 10 minutes. Finally add the chorizo, shredded meats, and 1 cup of the reserved broth, and simmer 15 minutes. If the mixture seems too thick, add more broth. Serve the tinga over rice, and/or with tortillas. Garnish with diced avocados and sliced chipotle peppers.

 

Croquetas de Jamon

1/2 cup chicken broth

8 tbsp butter

3/4 cup flour

1 1/2 cups milk

1/2 tsp nutmeg

dash of ground pepper

1/2 cup very finely hand-minced ham

2 eggs, lightly beaten with 2 teaspoons water

bread crumbs for coating

olive oil for frying

This croquetas de jamon recipe makes about 6 servings as an appetizer.

Tip: Make sure that the ham if very finely minced, so it can be mixed thoroughly with the dough (i used my food processor).

Heat the butter in a small saucepan on medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually add the milk and the chicken broth, stirring without stopping. Add nutmeg, salt and pepper to taste. Cook over medium heat, stirring constantly, until the sauce is thickened and smooth.

Add the minced ham and continue to cook for about 2-3 minutes on low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary.

Allow to cool for 5-10 minutes, then cover with plastic wrap and refrigerate at least 3 hours until mixture is cold. If you are preparing a day or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes.

Pour the bread crumbs into a small, wide bowl. Beat the eggs with water in a small, wide bowl. Cover your hands in flour, then divide the mixture into 1-inch balls and set on a plate so that they are not touching.

Pour enough olive oil in a medium to large frying pan to cover 1/2 inch deep. Heat the olive oil for frying to about 355F degrees. Dip the croquetas in the beaten egg and coat with crumbs by rolling in bowl (I had better luck doing a crumb coating, then the egg, then another crumb coating). Place the croquetas in the hot oil and fry quickly, turning several times, until golden. Remove the croquetas with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.

If croquetas will not be served immediately, place in a warm oven (200 degrees) for up to 30 minutes.

If you prefer, you can use a deep-fryer to fry the croquetas. Be sure not to over-cook them.

Allergy-Free Cooking

The sisters of the Coal Creek ward had a delicious and successful night at Shelli’s house eating allergy-free food and learning about Intuitive Cooking techniques from Shelli’s friend, Natural Cookery chef Maia Dalton, who taught us about improvisational, proportion-based cooking that allows you to be creative and use what’s in your pantry and fridge, rather than being a slave to a recipe and fretting when you’re missing an ingredient or two. The technique she taught tonight is called the Grain Marinade. See the red quinoa salad below to get an idea.

Here are the notes from her presentation:

The primary food elements are Grain, Vegetables, and Protein.
Supporting Elements are:
--Cooking oil, which protects food from heat, carries flavor (spices) and adds substance (to sauces, for instance)
--Cooking Liquid (such as vinegar), which adds flavor

--Herbs/Spices (lemon or lime zest, fresh or dried herbs/spices), which add flavor

--Salt, which reflects the flavors you have to create harmony and creates one taste. Salt opens cell walls and allows flavors to blend. If used correctly, you can use less.
--Salty liquid: (such as soy sauce), which adds flavor while salting.

The Marinade Method
-build the dish in your serving bowl
You want 3/4 to 1 Inch of marinade for any bowl that you plan to fill with grain and vegetables.

Your marinade should be composed of 1 part oil to 5 parts cooking liquid (example: 1 part olive oil, 5 parts red wine vinegar and fresh lemon juice).

Taste your marinade with just cooking oil and vinegar, then, with the flavors still on your tongue, smell your spices to decode what will work well. Add your spices.

Salt to Fit—if you taste your marinade after you’ve salted and you still taste the disparate elements, add more salt. The perfect amount of salt will harmonize the flavors. Use REAL salt. Iodized salt is a processed food and will not function or taste like real salt does.

 
Fill the remainder of the bowl half with veggies, half with grain or pasta.

Resources that Maia recommends:
Nourishing Traditions -Sally Fallon
Intuitive Cooking -Joann Saltzman
www.Naturalcookery.com  (class information)
www.Rockyplains.com.  For local grass fed meat and raw dairy products

In the meantime the sisters had prepared dishes that avoid one or more of the top 8 food allergens identified by the FDA: dairy, eggs, wheat, peanuts, tree nuts, soy, fish and shellfish. Each recipe below is labeled with which allergens it DOES contain, since everyone did such a great job of avoiding most of them!

FAST FRUIT COBBLER (contains dairy)

'

1/4 cup butter

1 1/2 C gluten-free Pamela's Baking & Pancake Mix

1 1/4 cup fruit juice (add water to complete measure if necessary)

1 cup honey

2 (28 oz) cans of fruit (or less, if you don't want as much fruit)

1 tsp. cinnamon

(Recommended:  canned fruits such as apricots, apples, blueberries, cherries or peaches.)

Preheat oven to 350 degrees.  Drain fruit and save juice.  Melt butter in bottom of 9x13 dish.  Place fruit on bottom of dish over butter.  Sprinkle with cinnamon, if desired.  Combine baking mix, fruit juice and honey and mix well.  Pour mixture over fruit.  Bake for 35 - 45 minutes or until light brown.  Serves 12 - 16. 

 

CHICKEN SCAMPI (contains no allergens from the list)

 

8 ounces Gluten Free Pasta

2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

1 1/2 teaspoons Wildtree Scampi Blend

2 chicken breasts cut into small bite size pieces

2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

1 teaspoon Wildtree Scampi Blend

Dry white wine (optional)

PREPARATION:

Cook the pasta using the package directions; drain, reserving 1/4 cup of the liquid. Combine 2 tablespoons Natural Grapeseed Oil and 11/2 teaspoons Scampi Blend in a cold skillet and mix well. Add the chicken and cook over medium-low heat until the chicken is done, turning often. Remove the chicken to a bowl using a slotted spoon and keep warm.
Add 2 tablespoons Natural Grapeseed Oil and 1 teaspoon Scampi Blend to the liquid in the skillet. Add the pasta and cook over low heat until the liquid is absorbed, adding the reserved pasta liquid or dry white wine if the pasta seems too dry. Combine the pasta and chicken in a bowl and serve immediately.

 

CHOCOLATE CAKE WITH DARK CHOCOLATE FROSTING (contains gluten and soy)

 

In this recipe soy milk, olive oil and margarine replace the butter, while silken tofu and cornstarch replace the eggs.

3/4 C olive oil

2 C sugar

4 oz. (about 1/2 C) silken tofu

1 1/2 C + 2 Tbs soy milk

2 tsp vanilla

2 C all-purpose flour

1 tsp baking soda

3/4 tsp baking powder

2 Tbs cornstarch

3/4 tsp salt

3/4 C cocoa powder

 

Preheat oven to 350 degrees. Place olive oil, sugar and tofu in your blender or food processor and blend for 2-3 minutes. In the meantime mix dry ingredients in a small bowl. Add milk and vanilla to the oil-tofu mixture and blend until combined.

Pour liquid into large mixing bowl, add dry ingredients and beat until well mixed. Pour into two greased 9-in. round pans, or one greased 9x13 in. pan. Bake 25-30 minutes for round pans, and 30-35 for 9x13. A toothpick inserted in the center should come out clean.

 

Dark chocolate frosting

1 C dairy-free, non-hydrogenated margarine, such as Earth Balance

4 C powdered sugar

4-6 Tbs soy milk

2 tsp vanilla

2-3 oz unsweetened dark chocolate, melted

2 Tbs corn syrup

 

Blend margarine and powdered sugar in food processor until ingredients begin to come together. While processing, add vanilla and corn syrup, then soy milk in a steady stream until the desired consistency is reached. Transfer frosting to bowl and beat in melted dark chocolate.

 

MILLET PILAF (contains no allergens from the list)

4 slices bacon

1 medium apple, cored and chopped

1/8 tsp ground ginger

2 1/2 C chicken broth

1 C uncooked millet

1 green pepper, chopped

1 onion, chopped

Toast millet in a large skillet over medium heat for five minutes, shaking regularly, until it is fragrant. In the meantime, cook bacon in a large pot until crisp. Remove bacon with slotted spoon, reserving fat in pot. Crumble bacon and reserve.
Add onion, bell pepper, apple and millet to fat and sauté about 5 minutes or until onion is crisp-tender.
Stir in chicken broth and ginger. Heat to boiling; reduce heat.
Cover and simmer about 30 minutes or until millet is tender.
Sprinkle with reserved bacon.

 

RED QUINOA SALAD (contains no allergens from the list)

      

Recipe Sketch Grain Marinade

Grain.  Red quinoa
1st stage: Boil (1 part quinoa to 2 parts water, boil about 30 minutes or until water is absorbed). Rinse and set aside.

2nd stage: marinade
1 part Oil: olive
Herb/spice: lemon zest and sage
5 parts Cooking Liquid: lemon juice, apple cider vinegar
Vegetables: red onion, red pepper, cucumber
Salt: Earth Salt.

FUDGE BROWNIES (contains gluten, soy)

 

2 cups flour
2 cups sugar
3/4 cups cocoa
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups soymilk
1/2 cup vegetable oil
1 teaspoon vanilla

Mix all ingredients together and pour into a greased 9x13 pan.  Bake for 30 minutes at 350 degrees.

Frost with Pillsbury chocolate fudge frosting, which is egg- and dairy-free.

 

CHOP SUEY (contains soy)

 

 

QUINOA BLACK BEAN SALAD (contains no allergens from the list)

Cook white quinoa, 1 part quinoa to 2 parts water plus salt, for about 30 minutes or until water is absorbed. You can add frozen vegetables at the end, which will already be soft, or add vegetables part-way through the cooking process. Add black beans and spices after quinoa is cooked.

 

HAWAIIAN PINEAPPLE CHICKEN (contains soy)

 

*This recipe yields 1 serving (so double, triple or quadruple it for your family) and is about 300 calories.*
4 oz. boneless chicken breast
2 cups fresh broccoli
3/4 cup pineapple chunks
1/2 cup water
2 tbsp. rice vinegar
3 tsp. lite soy sauce
3 tsp. cornstarch
1/2 tsp. onion powder (I use 1 tsp. dried onion flakes instead)
1/2 tsp. olive oil (I use grapeseed oil instead)

Rinse and cut up fresh broccoli.  Rinse chicken and cut into strips.  Heat non-stick wok or large skillet with the oil over med-high heat.  Add chicken strips and cook until lightly browned.  Add broccoli and 1/4 cup water, cooking until broccoli is crisp tender, about 5-6 minutes.  While chicken and broccoli are cooking, combine 1/4 cup water with the rice vinegar, soy sauce, cornstarch and onion powder in a small bowl.  Add the soy sauce mixture to chicken and cook 2-3 minutes more until mixture thickens.  Reduce heat, and then stir in pineapple.  Cover and cook about one more minute until all ingredients are heated through.

EASY DAIRY- AND EGG-FREE CHOCOLATE CUPCAKES (contains gluten)

  

 

1 package Duncan Hines chocolate cake mix (which happens to be egg- and dairy-free)

1 can of soda (Krista used Sprite)

Mix ingredients and bake according to cupcake directions on package.

 

VANILLA POUND CAKE (contains dairy, eggs)

 

1 ½ C Brown Rice Flour Mix (see below)

2 ½ tsp baking powder

½ tsp xanthan gum

¼ tsp salt

3 large eggs

1C sugar

1C plain whole milk yogurt

1/3 C canola oil

2 tsp. vanilla

Confectioners’ sugar for garnish

1. Preheat oven to 350’ F. Grease a 9” Bundt pan

2. Whisk flour, baking powder, xanthan gum and salt in a small bowl. Set aside

3. Beat eggs in large bowl with electric mixer at medium speed; gradually add sugar 1 TBL at a time and beat until light colored and thickened.

4. Add flour mixture, yogurt, oil and vanilla extract and beat at medium speed for 30 seconds.

5. Evenly spread batter into Bundt pan. Place in center of oven and bake about 50 minutes. Do not open oven for 45 minutes.

6. Cool cake in the pan on a rack for 10 minutes. Carefully remove cake from pan and cool completely on rack. Sift confectioners’ sugar over top.

Chocolate chip pound cake version;

Stir in 2/3 to 3/4C chocolate chips before spreading batter in pan.

Brown Rice Flour Mix

Brown rice flour (extra finely ground) 2 parts 2 Cups 6 Cups

Potato Starch (not flour) 2/3 parts 2/3 Cup 2 Cups

Tapioca flour 1/3 part 1/3 Cup 1 Cup

 

 

CRANBERRY CORN BREAD (contains dairy and eggs)

  

1 C butter, softened

2 C sugar

4 eggs

3 C Pamela’s Gluten-Free Baking Mix with Leavening

2 C cornmeal

1 Tbs each baking powder and baking soda

1 tsp salt

3 C buttermilk

2 C cranberries, halved

 

Cream butter and sugar. Add eggs, mix well. Combine with baking mix, cornmeal, baking powder/soda and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries. Transfer batter to 9-in. square baking pan. Bake at 375 for 40-45 minutes.

 

Homemade Yogurt

 

 

Milk

Yogurt starter (I use yogourmet)

Boil 6-7 cups of milk until it reaches 180 degrees. I usually use whole milk and the amount varies depending on how much you want to make. If you are using a yogurt starter follow the amount recommended on the directions.

Once the milk has reached 180 remove it from the heat.

When it reaches 110 degrees pour out a small amount of milk into a separate small container and mix the milk with the starter. You can use a yogurt start you find at the store or use 2 tablespoons of yogurt you previously made. As you mix you want to be gentle to protect the live cultures.

When dissolved pour mixture back into the rest of mix and carefully stir in.

When dissolved completely pour milk into individual containers to ferment in yogurt maker.

Ferment for 24 hours.

If you don’t have a yogurt maker you can follow this tutorial. http://thefrugalfarm.com/node/193

 

Shelli also recommends this gluten-free recipe:

 

Linzer Cookies

¹⁄₂ cup unsalted butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks), room temperature

²⁄₃ cup lightly packed brown sugar

1 large egg

¹⁄₂ cup toasted almonds, ground*

1 ¹⁄₂ cups Jules Gluten Free™ All Purpose Flour

1 tsp. gluten-free baking powder

1 tsp. cinnamon

¹⁄₂ tsp. salt

confectioner's sugar for dusting

*Toasting Almonds:
Spread ½ cup raw almonds on an ungreased baking sheet, and toast in an oven preheated to 350 F for 12-15 minutes, or until golden brown, aromatic and not burned.

Filling Ingredients:

1 cup fresh or frozen and thawed raspberries

¹⁄₃ - ¹⁄₂ cup seedless raspberry jam

Directions:

Beat butter and sugar with an electric mixer until light and fluffy. Add in egg and beat. Slowly stir in the dry ingredients: ground almonds, Jules Gluten Free™ All Purpose Flour, baking powder, cinnamon and salt. Mix until thoroughly incorporated. Shape dough into a disc and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or until cold and no longer sticky.

Preheat oven to 375° F (static) or 350° F (convection).

Pull off pieces of cold dough and press into the bottom and up the sides of a large tart pan (9-inch) or 4 small tart pans with removable bottoms. The dough will rise when baked, so keep this layer of dough thin. Prick bottoms with a fork in several places to prevent bubbles from forming in the dough. Bake tart pan(s) for 12 minutes then remove to a cooling rack.

Roll out remaining dough onto a clean surface or baking mat lightly dusted with Jules Gluten Free™ All Purpose Flour or cornstarch. Roll to the thickness of a graham cracker - approximately ¹⁄₈ - inch thick. Cut out strips to use as lattice or use small cookie cutters to cut out shapes like hearts, circles, stars, leaves ... if using small tart pans, use miniature cookie cutters; if using one large tart pan, the cutters can be 1 - 3 inches. If making a lattice design, skip this bake step and see below. For cookies, place them onto a parchment-lined cookie sheet and bake in still heated oven for 5-8 minutes, depending on the size of your cookie cutters. Remove cookies once golden brown but not crispy. Set out to cool on a wire rack.

Meanwhile, spoon jam and berries into a small saucepan and warm over low heat, stirring until thinner and pourable. Once warmed, spoon jam over the centers of each tart, creating a ¹⁄₈ - inch thick layer of jam and berries. If making lattice, weave the design on top of the jam-covered tart. Return tart(s) to still heated oven and bake for another 10-12 minutes for smaller tarts, 20-25 minutes for the larger tart.

Lay cookies on top of the jam in a pattern or random design, then dust with confectioner's sugar before serving.

Note: This recipe may also be used for making Linzer Cookies, by cutting cookies with a larger cutters and cutting one small hole in the center of every other cookie. Bake according to cookie directions above. When cooled, spread each cookie without a hole cut in the center with the raspberry filling; top with a cookie with a hole cut out. Dust with confectioner's sugar before serving.

Copyright 2010 Jules E. Dowler Shepard

She also recommends this website for people dealing with gluten sensitivity: http://www.celiac.com/

DATE CHANGE

Please take note, starting in March the cooking club meeting will be held on the SECOND Thursday of each month.

December: Cookie Exchange

 

S’MORE COOKIES

 

ALMOND/PEPPERMINT BARS

 

1/2 c. butter
1c. sugar
1 egg
1/2 teaspoon almond extract
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups flour (add slowly)

milk
almonds

Cream butter, sugar, and egg. Add almond extract, baking powder, salt and flour and mix. Divide dough into fourths. Form each into a 12-inch roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten until 3 inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake at 325 degrees for 12 to 14 minutes. While cookies are still warm, cut them crossways at a diagonal into 1 inch strips. Cool and drizzle with almond icing.

Almond Icing:
3 to 4 teaspoons milk (I always use a bit more)
1 cup powdered sugar
1/4 teaspoon almond extract

Mix together until smooth.

* For peppermint bars omit almond extract for peppermint extract. Also use crushed peppermint instead of almonds and apply at the end after you ice the bars.

ANDES MINTS COOKIES

3/4 cup butter

1 1/2 cups packed brown sugar

2 tablespoons water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36 Andes Mints

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie . Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

 

CHERRY BARS

 

CHOCOLATE MACROONS

 

NO-BAKE CHOCOLATE COOKIES

 

CHOCOLATE SHORTBREAD

 

CHOCOLATE CRINKLES

 

DIVINITY

 

GLUTEN-FREE ENGLISH TOFFEE

2 cups flour (I used Pamela's Gluten-Free Baking Mix)

1 cup packed light brown sugar

1/2 cup cold butter

1 cup pecan halves

TOFFEE TOPPING

2/3 cups butter

1/3 cup packed light brown sugar

1 cup Milk Chocolate Chips

1.   Heat oven to 350 degrees.

2.   Combine flour, brown sugar and butter in large bowl; mix until fine crumbs form (a few large crumbs may remain).  Press into ungreased 13x9-inch baking pan.  Sprinkle pecans over crust.   Prepare Toffee Topping; drizzle evenly over pecans.

3.   Bake 20 - 22 minutes or until topping is bubbly and golden.  Remove from oven.  Immediately sprinkle chocolate chips over top; press gently onto surface.  Cool completely.  Cut into bars.

TOFFEE TOPPING:  Combine 2/3 cups butter and 1/3 cup packed light brown sugar in small saucepan.  Cook over medium heat, stirring constantly, until mixture comes to boil; boil and stir 30 seconds.  Use immediately.

 

 

ULTIMATE GINGER COOKIES

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup unsulfured molasses

1 extra-large egg, at room temperature

1 1/4 cups chopped crystallized ginger (6 ounces)

Granulated sugar, for rolling the cookies

Directions

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

 

HAYSTACKS

 

LEMON COOKIES

Lemon Cookies
3/4 cup granulated sugar (5 1/4 ounces)
2 tablespoons grated lemon zest
1 3/4 cup unbleached all-purpose flour (8 3/4 ounces)
1/4 teaspoon table salt
1/4 teaspoon baking powder
12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes
2 tablespoons lemon juice
1 large egg yolk
1/2 teaspoon vanilla extract
Lemon Glaze
1 tablespoon cream cheese , softened
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar (6 ounces)
INSTRUCTIONS
1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees.

2. In food processor, process granulated sugar and lemon zest until sugar looks
damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt,
and baking powder; pulse to combine, about 10 one-second pulses. Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds);continue processing until dough begins to form ball, 10 to 15 seconds longer.

3. Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.

4. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick; place on prepared baking sheets, spacing them about 1 inch apart. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.

5. For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.

6. To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

 

OREO SANDWICH COOKIES

 

 

 

PEPPERMINT MELTAWAYS

 

Cookies

· 1/2 cup powdered sugar

· 1 cup butter, softened

· 1/2 teaspoon peppermint extract

· 1 1/4 cups all-purpose flour

· 1/2 cup cornstarch

Glaze

· 1 1/2 cups powdered sugar

· 2 tablespoons butter, softened

· 1-2 tablespoon milk

· 1/4 teaspoon peppermint extract

· 2-3 drops red food coloring

· hard peppermint candies or candy canes, crushed

Directions

FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes). Reduce speed to low; add flour and cornstarch. Beat until well mixed (1 to 2 minutes). Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.

Place 2 inches apart on ungreased cookie sheets.

Bake for 12 to 15 minutes or until edges are lightly browned.

Let stand 1 minute; remove from cookie sheets.

Cool completely.

FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.

Stir in food color, if desired.

Drizzle over cooled cookies.

Immediately sprinkle with crushed candy.

(I have found it is easier to put the crushed candy in

a bowl and "dip" the top of cookies in them right after I frost them).

 

GREAT-GREAT GRANDMA’S SHORTBREAD

 

 

1 lb butter (4 cubes) room temperature

1 1/2 C sugar

2 C whole wheat pastry flour

2 1/2 C white flour

2 C chocolate chips (milk or dark)

 

Blend butter, sugar and flours with a pastry cutter. Press into two 8-in round pans. Chill one hour before baking. Bake at 300 degrees for 45-55 minutes (shortbread should still be soft when you take it out of the oven). Immediately distribute chocolate chips over shortbread, and spread with a spatula as they melt.

 

YUMMY CHRISTMAS PRETZELS

2C walnuts, chopped
1C peanut butter chips, chopped
1C milk chocolate chips, chopped
1C brown sugar
½ C corn syrup
1/4 C butter
2/3 C sweetened condensed milk
1/2 tsp vanilla
pretzel rods

In saucepan combine sugar, syrup, and butter. Bring to a boil, over medium heat. Reduce to med-low heat and combine milk. Return to a boil and stirring constantly bring to soft ball stage (about 8 minutes) Remove from heat and add vanilla. Dip pretzels and roll in nuts and chips. Cool on wax paper.