I call these vintage because they are the iconic Molasses cookie that my Grandmother and my Aunt made.
2 1/2 C sifted flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 C granulated sugar + 1/4 C in a small bowl for rolling the cookie balls.
3/4 C (1 1/2 sticks) butter, melted
1/4 C Molasses
1 Egg
In a large mixing bowl, whisk:
Flour
Baking Soda
Salt
Cinnamon
Ginger
Clove
Nutmeg
Whisk well and set aside.
In another large mixing bowl:
1 C Sugar
Butter
Molasses
Egg
Whisk well.
Gradually add the dry ingredients.
Stir well with a wooden spoon.
Wrap the dough in plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees.
Line a sheet pan with parchment paper.
Using a cookie scoop, shape the dough into 1" balls and roll each ball in the remaining sugar.
Place the cookies 2" apart on the sheet pan.
Bake for 10 minutes.
For a crisper cookie, bake for 12 minutes.
The tops should begin to crack.
Remove the pan and cool it on a rack for 5 minutes.
Transfer the cookies to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Sunday, August 3, 2014
Lima Bean and Corn Casserole. The perfect Fall dish!
This is a great Fall casserole. It can be a side dish to your favorite roasted chicken recipe. I use a vegetarian chicken cutlet for mine.
It would be a great dish to take to a church supper, a family gathering or a Fall Block Party.
Here's what you'll need:
1 - shallow 2 quart casserole dish, sprayed with a vegetable cooking spray.
Preheat the oven to 350 degrees.
3 TBS Butter, softened
1 1/2 C Herbed Bread Crumbs ( I use Italian Herb Bread Crumbs)
i medium Onion, roughly chopped.
1/4 C Flour
1 C Milk
1 C Heavy Cream
1 tsp Salt
1/2 tsp Pepper
2 C Frozen Lima Beans, thawed
2 C Frozen Corn, thawed
1/4 C Pimiento
In a small saucepan:
Melt the butter over low heat.
Place the Bread Crumbs in a small bowl and drizzle with the melted butter.
Toss well and set aside.
In the same saucepan, melt the remaining butter and sauté the onion for 5 - 7 minutes, until golden brown.
Whisk in the Flour.
Whisk in the Milk and Heavy Cream.
Cook whisking constantly for about 3 minutes until it begins to thicken.
Whisk in Salt and Pepper.
Remove from the heat
Fold in the Beans, Corn and Pimientos.
Spoon into the casserole dish.
Sprinkle the top with the Bread Crumbs.
Bake uncovered for 25 minutes.
Enjoy!
Peace in the Kitchen!
It would be a great dish to take to a church supper, a family gathering or a Fall Block Party.
Here's what you'll need:
1 - shallow 2 quart casserole dish, sprayed with a vegetable cooking spray.
Preheat the oven to 350 degrees.
3 TBS Butter, softened
1 1/2 C Herbed Bread Crumbs ( I use Italian Herb Bread Crumbs)
i medium Onion, roughly chopped.
1/4 C Flour
1 C Milk
1 C Heavy Cream
1 tsp Salt
1/2 tsp Pepper
2 C Frozen Lima Beans, thawed
2 C Frozen Corn, thawed
1/4 C Pimiento
In a small saucepan:
Melt the butter over low heat.
Place the Bread Crumbs in a small bowl and drizzle with the melted butter.
Toss well and set aside.
In the same saucepan, melt the remaining butter and sauté the onion for 5 - 7 minutes, until golden brown.
Whisk in the Flour.
Whisk in the Milk and Heavy Cream.
Cook whisking constantly for about 3 minutes until it begins to thicken.
Whisk in Salt and Pepper.
Remove from the heat
Fold in the Beans, Corn and Pimientos.
Spoon into the casserole dish.
Sprinkle the top with the Bread Crumbs.
Bake uncovered for 25 minutes.
Enjoy!
Peace in the Kitchen!
Funeral Salad and Funeral Hashbrown Casserole
We had a funeral in the family this week and we all talked about "funeral salad" and "funeral cheese".
You all know exactly what I'm talking about.
I thought it was an appropriate time to share the recipe for Funeral Salad. I added the Funeral Potato Casserole Recipe today 3/1/2016.
Funeral Salad:
1 (20 oz.) can Pineapple tidbits, drained, and keep the juice.
1 small can of Mandarin Oranges, drained and discard the juice.
1 small box of Orange Pineapple Jello
1 small box of French Vanilla Pudding mix
1 (8 oz.) carton of Cool Whop, thawed
1 C Mini Marshmallows
In a serving bowl with a cover:
Pineapple Juice
Jello
Pudding Mix
Whisk well.
Gently fold in the following by hand:
Fold in the Pineapple and Oranges.
Fold in the Cool Whip.
Fold in the Marshmallows.
Cover and refrigerate for 3 hours before serving.
Enjoy!
Peace in the Kitchen!
Funeral Hashbrown Casserole
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" Glass Casserole Dish sprayed with a Non Stick Vegetable Spray.
1 - 32oz. Bag of Frozen Shredded Hash Brown Potatoes.
2 - Cans of Cream of Celery Soup
2 C Sour Cream
1 C Grated Sharp Cheddar Cheese
8 TBS Butter, melted
Topping:
2 C Crushed Ritz Crackers
2 TBS Butter, melted.
Mix well in a small bowl, set aside.
Spoon the Frozen Potatoes into the Casserole Pan.
In a Mixing Bowl:
Soup
Sour Cream
Cheese
Butter
Whisk well and pour over the Potatoes.
Sprinkle the Topping evenly over the Potatoes.
Bake for 30 - 35 minutes.
Enjoy!
Peace in the Kitchen!
You all know exactly what I'm talking about.
I thought it was an appropriate time to share the recipe for Funeral Salad. I added the Funeral Potato Casserole Recipe today 3/1/2016.
Funeral Salad:
1 (20 oz.) can Pineapple tidbits, drained, and keep the juice.
1 small can of Mandarin Oranges, drained and discard the juice.
1 small box of Orange Pineapple Jello
1 small box of French Vanilla Pudding mix
1 (8 oz.) carton of Cool Whop, thawed
1 C Mini Marshmallows
In a serving bowl with a cover:
Pineapple Juice
Jello
Pudding Mix
Whisk well.
Gently fold in the following by hand:
Fold in the Pineapple and Oranges.
Fold in the Cool Whip.
Fold in the Marshmallows.
Cover and refrigerate for 3 hours before serving.
Enjoy!
Peace in the Kitchen!
Funeral Hashbrown Casserole
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" Glass Casserole Dish sprayed with a Non Stick Vegetable Spray.
1 - 32oz. Bag of Frozen Shredded Hash Brown Potatoes.
2 - Cans of Cream of Celery Soup
2 C Sour Cream
1 C Grated Sharp Cheddar Cheese
8 TBS Butter, melted
Topping:
2 C Crushed Ritz Crackers
2 TBS Butter, melted.
Mix well in a small bowl, set aside.
Spoon the Frozen Potatoes into the Casserole Pan.
In a Mixing Bowl:
Soup
Sour Cream
Cheese
Butter
Whisk well and pour over the Potatoes.
Sprinkle the Topping evenly over the Potatoes.
Bake for 30 - 35 minutes.
Enjoy!
Peace in the Kitchen!
Onion Casserole
It's getting a bit cooler...... well, maybe!
As Fall and the Holidays approach I search for comfort food recipes. I happen to love Onion Casseroles and here's a simple and delicious recipe using Vidalia Onions.
Preheat the oven to 375 degrees.
In a 2 quart casserole dish with a cover:
2 Vidalia Onions, sliced thin.
3 TBS Worcestershire Sauce. ( I use a vegetarian version)
2 TBS Olive Oil
1/4 C Water
Salt and Pepper to taste.
Cover and bake for 25 minutes.
While the Onions are baking:
In a small bowl, mix together:
1 C Croutons
1/2 C Grated Gruyere Cheese
2 TBS Fresh Chopped Parsley
2 TBS Olive Oil
Salt and Pepper to taste.
When the Onions are finished baking, sprinkle the topping over the Onions and return to bake uncovered for 5 minutes.
Enjoy!
Peace in the Kitchen!
As Fall and the Holidays approach I search for comfort food recipes. I happen to love Onion Casseroles and here's a simple and delicious recipe using Vidalia Onions.
Preheat the oven to 375 degrees.
In a 2 quart casserole dish with a cover:
2 Vidalia Onions, sliced thin.
3 TBS Worcestershire Sauce. ( I use a vegetarian version)
2 TBS Olive Oil
1/4 C Water
Salt and Pepper to taste.
Cover and bake for 25 minutes.
While the Onions are baking:
In a small bowl, mix together:
1 C Croutons
1/2 C Grated Gruyere Cheese
2 TBS Fresh Chopped Parsley
2 TBS Olive Oil
Salt and Pepper to taste.
When the Onions are finished baking, sprinkle the topping over the Onions and return to bake uncovered for 5 minutes.
Enjoy!
Peace in the Kitchen!
Rhubarb Crumble from The Food Network
I grew up with all things Rhubarb. My Aunt Faye made the best recipes with Rhubarb.
I can't seem to get enough recipes using it.
In another post titled, "Rhubarb, a Collection of my Favorite Recipes using Rhubarb", you'll find many of my other Rhubarb Recipes.
Heres a very simple recipe for Rhubarb Crumble from The Food Network.
I've adapted this recipe.
Here's what you'll need:
1 Glass or Ceramic 8"X8" baking dish.
Brush generously with my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour). I start with 1 C of each and maid it in a jar. Keep refrigerated. It last a long time. I always have it available for all of my baking needs. It's the only release that I use.
In a mixing bowl:
1 C Flour
1/3 C Oats
3/4 C Sugar
A pinch of Salt.
Whisk well.
Stir in 6 TBS of Butter, melted, and 1/2 C chopped Hazelnuts.
Squeeze the mixture into large crumbles , place on a sheet pan or other container and freeze.
In a mixing bowl:
2 pounds of diced Rhubarb
1/3 C Granulated Sugar
1/4 C Flour
1/2 tsp Vanilla
1/2 tsp Orange Zest
1/4 tsp Salt
Mix well and pour into the prepared pan.
Scatter the Crumble evenly over the top.
Bale at 375 degrees for 45 minutes, it should be golden brown.
Remove from the oven ad cool on a rack for 15 minutes.
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
I can't seem to get enough recipes using it.
In another post titled, "Rhubarb, a Collection of my Favorite Recipes using Rhubarb", you'll find many of my other Rhubarb Recipes.
Heres a very simple recipe for Rhubarb Crumble from The Food Network.
I've adapted this recipe.
Here's what you'll need:
1 Glass or Ceramic 8"X8" baking dish.
Brush generously with my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour). I start with 1 C of each and maid it in a jar. Keep refrigerated. It last a long time. I always have it available for all of my baking needs. It's the only release that I use.
In a mixing bowl:
1 C Flour
1/3 C Oats
3/4 C Sugar
A pinch of Salt.
Whisk well.
Stir in 6 TBS of Butter, melted, and 1/2 C chopped Hazelnuts.
Squeeze the mixture into large crumbles , place on a sheet pan or other container and freeze.
In a mixing bowl:
2 pounds of diced Rhubarb
1/3 C Granulated Sugar
1/4 C Flour
1/2 tsp Vanilla
1/2 tsp Orange Zest
1/4 tsp Salt
Mix well and pour into the prepared pan.
Scatter the Crumble evenly over the top.
Bale at 375 degrees for 45 minutes, it should be golden brown.
Remove from the oven ad cool on a rack for 15 minutes.
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Homemade Vegetarian Mincemeat , a Christmas Tradition
I know it's not for everyone but I happen to love Mincemeat and because I'm Vegetarian, I love this recipe. It's such an iconic recipe for Christmas. I serve it as a compote and I also use it to fill cookies.
If you love the idea of Vegetarian Mincemeat, without the Suet, this recipe is perfect.
Start making this during the Summer to have it ready for Christmas and to give for Christmas Gifts.
Simply fill Canning Jars and tie some decorative Christmas Fabric over the lid, with Twine or Raffia. Share with friends and Family.
Vegetarian Mincemeat
4 TBS Butter
1 C Unsweetened Apple Juice
2 Large Apples, peeled, cored and grated. (I use Jonagold).
1/2 C Dark Raisins
1/2 C Golden Raisins
1/2 C Dried Currents
1/2 C Dried Cranberries
1/2 C chopped Dried Figs
3/4 C Candied Mixed Peel
1/2 C chopped Candied Red Cherries
Zest and Juice of 1 Orange
2/3 C packed Brown Sugar
1/3 C Dark Rum + an additional 4 TBS to add at the end of cooking.
1/3 C Brandy + an additional 4 TBS to add at the end of cooking.
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Ginger
1/4 tsp ground Cloves
1/4 tsp Salt
Place all ingredients in a large Dutch Oven and bring to a boil over medium heat, stirring often.
Reduce the heat to low and simmer , stirring often for 30 minutes. Some of the liquid should begin to evaporate.
Remove from heat and fold in an additional Rum and Brandy.
Allow to cool completely in the Dutch Oven off the heat.
Transfer to a covered container and refrigerate overnight.
It will keep, refrigerated, for months.
Enjoy!
Peace in the Kitchen!
If you love the idea of Vegetarian Mincemeat, without the Suet, this recipe is perfect.
Start making this during the Summer to have it ready for Christmas and to give for Christmas Gifts.
Simply fill Canning Jars and tie some decorative Christmas Fabric over the lid, with Twine or Raffia. Share with friends and Family.
Vegetarian Mincemeat
4 TBS Butter
1 C Unsweetened Apple Juice
2 Large Apples, peeled, cored and grated. (I use Jonagold).
1/2 C Dark Raisins
1/2 C Golden Raisins
1/2 C Dried Currents
1/2 C Dried Cranberries
1/2 C chopped Dried Figs
3/4 C Candied Mixed Peel
1/2 C chopped Candied Red Cherries
Zest and Juice of 1 Orange
2/3 C packed Brown Sugar
1/3 C Dark Rum + an additional 4 TBS to add at the end of cooking.
1/3 C Brandy + an additional 4 TBS to add at the end of cooking.
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Ginger
1/4 tsp ground Cloves
1/4 tsp Salt
Place all ingredients in a large Dutch Oven and bring to a boil over medium heat, stirring often.
Reduce the heat to low and simmer , stirring often for 30 minutes. Some of the liquid should begin to evaporate.
Remove from heat and fold in an additional Rum and Brandy.
Allow to cool completely in the Dutch Oven off the heat.
Transfer to a covered container and refrigerate overnight.
It will keep, refrigerated, for months.
Enjoy!
Peace in the Kitchen!
Thanksgiving and Christmas Bars
I'm always in pursuit of Holiday recipes. These bars would be a great gift to share at Thanksgiving and Christmas.
Thanksgiving and Christmas Bars
1 1/2 C Finely crushed Graham Crackers
1/2 C Buter, melted
1 tsp finely shredded Orange Peel
1 - 14oz. can of Sweetened Condensed Milk
2 Cups of White Chocolate Chips
1 C flaked Coconut
1 C Dried Cranberries
1 C chopped Pecans
1/2 C diced Candied Orange Peel
Here's what you'll need:
1 - 9"X13" baking pan, line with foil, extending the foil over the edges of the pan.
Spray the foil with a vegetable cooking spray.
Preheat the oven to 350 degrees.
In a large mixing bowl:
Graham Cracker crumbs
Butter
Orange Peel
Mix well and press into the pan.
Pour Sweetened Condensed Milk over the crust.
Sprinkle over the crust in the following order:
White Chocolate Chips
Coconut
Cranberries
Pecans
Candied Orange Peel
Lightly press into the Condensed Milk.
Bake for 25 - 30 minutes, the edges should be golden brown.
Remove from the oven.
Cool completely on a cooling rack.
Lift the foil to remove the Bars and cut into squares.
Enjoy!
Peace in the Kitchen!
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