Hard Cider Cookies with a Hard Cider Glaze

Hard Cider Cookies
Yield: About 2 Dozen Cookies.

Here's what you'll need:
Preheat the oven to 350 degrees
A 1 1/2" Cookie Scoop
A Sheet Pan lined with Parchment Paper




1 - 12 oz. Bottle of Hard Cider
3/4 C Well packed Brown Sugar, divided
12 TBS Butter
1/2 C Granulated Sugar, divided.
1 Large Egg
1/2 tsp Vanilla
1 1/2 C Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
3 C Rolled Oats
1/2 C Dreid Cranberries
1 C Peeled and Diced Apples. (I use Jonagold)
1/2  White Chocolate Chips

Glaze:
1 - 2 TBS Hard Cider
1/2 C Confectioner's Sugar

Cookies:

In a Saucepan on Medium High Heat:
Hard Cider
1/4 C Brown Sugar
Stir an bring to a Boil.
Cook until it reduces to 1/2 C (20 minutes)
Turn off the heat, allow to cool to room temperature.
Set aside.

In a Saucepan on Medium Low Heat:
Butter
Heat until it melts, has browned and has a Nutty Fragrance. Watch it carefully to avoid burning.
Allow to cool to room temperature.
Set aside.


In a Stand Mixer with a Paddle Attachment:
Butter
Remaining Brown Sugar
Mix to combine well. 3 minutes.
Add:
Egg
Vanilla
Cider Reduction
Mix just to combine.

Add:
Flour
Baking Soda
Salt
Cinnamon
Nutmeg
Mix just until combined.

Remove Bowl
Fold in by hand:
Oats
Cranberries
White Chocolate Chips
Mix just until combined.

Transfer to a piece of Plastic Wrap, Form a disc and wrap tightly.
Refrigerate 1 Hour.


Use a 1 1/2" Cookie Scoop and drop Dough 2" apart onto the Sheet Pan.
Bake 12 minutes, until Golden Brown.

Remove Pan to a Rack to Cool for Ten Minutes.
Transfer Cookies to a Rack to Cool Completely.

Make the Glaze.
In a Small Mixing Bowl:
Confectioner's Sugar.
Gradually Whisk in 1 TBS of Cider.
Whisk until Creamy Smooth.
Create a Thin Glaze by only Whisking in additional Cider if needed.
You don't want it to be too thin.

Transfer to a Zip Lock Bag or Small Piping Bag and Drizzle in a Zig Zag Design over the Cooled Cookies.

Enjoy!
Peace in the Kitchen!

Gazpacho

This one is a very Cool Recipe from the 60's.
It was so upbeat and different for the time man.
I've adapted it without compromising the original recipe.

Gazpacho

Juice & Zest of 1 Lemon (I Zest the Lemon with a Rasp)
2 Green Bell Peppers, seeded and diced.
1 Cucumber, peeled and cubed
2 lbs. Tomatoes, seeded  and cut unto chunks.
1 Large Onion, Diced
1 tsp Garlic Salt ( I use Trader Joe's Seasoning Salt or Lawry's)
2 TBS White Vinegar
2 TBS Olive Oil
Sea Salt and Fresh Ground Black Pepper to taste.
1- 11.5 oz. Can of V8 Juice or 1 1/2 C.  OR:  (We've recently discovered Zing Zing Bloody Mary Mix...... this would be delicious in this recipe.) Just use the same amount as the V8.

NOTE:
For Garnish, additional Diced Onion, Diced Cucumber, Chopped Fresh Parsley and Croutons.

In a Small Food Processor: (I Pulse each of the ingredients separately so I can control the pieces) You don't want to liquify the mixture. 

I start with Tomatoes (and I spoon each ingredient into a Large Glass Bowl.
Pulse the remainder of the ingredients in the following order:
Cucumbers
Bell Peppers
Onion

Add:
Lemon Juice & Zest
Vinegar
Olive Oil

Add:
Garlic Salt (I use Trader Joe's Seasoning Salt)
Salt & Fresh Ground Black Pepper
Stir to combine well.

Add:
V8 Juice
Stir to combine well.

Transfer to a Large Glass Jar.
I add additional Tomato Juice to get it to a consistency that I like.
I also add additional Spices like Adobo Seasoning, Salt and Pepper.
Customize it to your personal taste.
Refrigerate until completely Chilled.



Ladle into individual serving bowls.
Garnish with Diced Onions, Diced Cucumber, Chopped Fresh Parsley and Croutons.

Enjoy!
Peace in the Kitchen.

Christmas Hazelnut Snowball Cookies

I don't seem to be able to have enough recipes for Christmas Cookies.
I enter a Holiday Cookie contest every year. This will be my 10th year as a finalist.

Here's what you'll need:
Preheat the oven to 300 degrees.
A Sheet Pan lined with Parchment Paper
A  1 1/2"  Cookie Scoop

16 TBS Butter, room temperature.
1/3 C Granulated Sugar
2 C Flour
2 C Roasted, Chopped Hazelnuts. (recipe to follow)
2 TBS  Finely Grated Zest of 1 Navel Orange. (I use a Microplane)
1 tsp Vanilla
1 1/2 C Confectioner's Sugar for Dusting/Rolling. (in a small mixing bowl)

In a Stand Mixer with a Whisk Attachment:
Butter
Sugar
Mix until well combined and Creamy Smooth.

Add:
Flour
Hazelnuts
Zest
Vanilla
Beat until well combined.
Cover and Refrigerate for 1 hour.

Drop the Dough, using the Cookie Scoop, onto the Parchment Paper.

Bake 30 - 35 minutes.

Remove the Pan to a Rack to Cool for 5 minutes

Roll the Cookies in the Confectioner's Sugar.
Return them to the Rack to Cool Completely. (10 Minutes)

Roll them in Sugar again.

Transfer them to a Parchment Paper lined, Covered Container until Serving.

Enjoy!
Peace in the Kitchen!

Cranberry Raisin Pudding with Warm Butter Sauce

This is a great Dessert for Thanksgiving.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" x 8" Baking Pan brushed well with Pan release Mix.
1 - Recipe of Warm Butter Sauce (recipe to follow)

Pan Release Mix:
Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

2 C Flour
1 C Granulated Sugar
2 1/2 tsp Baking Powder
1/4 tsp Salt
3 TBS Butter, melted.
2/3 C Whole Milk
1 Large Egg
1 1/2 C Chopped Fresh Cranberries
1 C Dark Raisins

In a Large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Whisk well.

Add:
Butter
Milk
Egg
Beat well with an Electric Hand Mixer for 2 minutes.

Fold in:
Cranberries
Raisins

Spoon the Batter into the Pan.
Bake for 40 - 45 minutes, until Golden Brown.

Serve with Warm Butter Sauce:

In a Saucepan on Low Heat:
8 TBS Butter, until Melted.

Increase Heat to Medium.

Add:
1 C Granulated Sugar
2/3 C Half and Half

Whisk well and continue Cooling until well combined and Creamy Smooth.

Remove from Heat.
Whisk in Vanilla.

Transfer to a Serving Pitcher.

Spoon some of the Sauce over Individual Servings.

Enjoy!
Peace in the Kitchen!

Texas Lentils

This is a Side Dish.
It can be a Main Course when served over Wild Rice. (recipe to follow).

Here's what you'll need:
A Cast Iron Dutch Oven or Large Casserole Pot.

2 C uncooked Green Lentils
6 C Water
2 TBS Vegetable Oil
2 C Diced Red Onions
4 Garlic Cloves, Minced
2 C Chunky Salsa (you're choice)
1 - 4 oz. Can of Diced Green Chiles
1 - Package of Old El Paso Taco Seasoning Mix
1 tsp Salt
1 C Chopped Cilantro

In the Dutch Oven on Medium High Heat:
Water, heat to a Boil.
Add:
Lentils
Boil for 10 minutes. Stir occasionally.
Remove from Heat.

In a Small Saucepan on Medium High Heat:
Oil, until hot.
Add:
Onions
Garlic
Sauté until translucent.

Add this to the Lentils
Stir well.
Return to Medium High Heat.

Add:
Salsa
Green Chiles
Taco Seasoning Mix
Salt
Stir to combine well.

Return to a Boil.
Reduce Heat to Low.
Cover and Simmer 15 minutes.
Stir occasionally.

Remove from Heat.
Add:
Cilantro.
Stir to combine well.

Transfer to a Serving Dish for a Side Dish or Serve over Wild Rice.

Wild Rice:
In a Saucepan on Medium High Heat:
2 C Dried Wild Rice
3 1/2 C Water
Bring to a Boil.
Stir well.
Reduce Heat to Medium Low.
Cover and Simmer 30 minutes.


Enjoy!
Peace in the Kitchen!

Broccoli Hors d'oeuvres with a Honey Mustard Dipping Sauce

As a vegetarian, I'm always in search of options for great appetizers. Here's a delicious Broccoli hors d'oeuvre.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.
A 1 3/4" Cookie Scoop
A Potato Masher

2 C Chopped Cooked Broccoli. (use 1 large head or 2 medium heads) Remove the florets and cut them into small pieces.
In a Large Saucepan on Medium High Heat:
Florets
Water to cover the Florets.
Bring to a Boil
Cook for 3 minutes, until soft.
Drain thoroughly.
Transfer to Paper Towels to dry.
Finely chop it again.

1 C Herbed Bread Crumbs
2 Eggs
1 C Shredded Sharp Cheddar Cheese
2 Green Onions, finely diced
2 Garlic Cloves, minced
1/4 tsp Salt
1/4 tsp Black Pepper
Vegetable Cooking Spray

In a Large Mixing Bowl:
Broccoli
Bread Crumbs
Cheese
Onion
Garlic
Salt
Pepper
Mash the Mixture with a Potato Masher or a Blending Fork.

Scoop mixture with the Cookie Scoop. Roll the Ball by hand.
Transfer to the Sheet Pan.
Gently spray the top with Vegetable Cooking Spray.
Bake 25 minutes. They should be Golden Brown and Crispy on top.
Remove Pan to a Rack to cool completely.


Prepare the Honey Mustard Sauce.

In a Medium Mixing Bowl:
1/2 C Mayonnaise
2 TBS Yellow Mustard
1 TBS Dijon Mustard
2 TBS Homey
1/2 TBS Fresh Lemon Juice
Whisk well until Creamy Smooth.

Transfer Broccoli Balls to a Serving Platter and serve with a side bowl of Dipping Sauce.

Enjoy!
Peace in the Kitchen!

The Classic Deviled Egg

I love Deviled Eggs. I remember my Grandmother serving these Classic Deviled Eggs at every Summer Picnic in Michigan.
She also made them at Easter.
I've included a picture of a fun version of Deviled Eggs for Halloween.

Classic Deviled Eggs:

To make it easier we buy Hard Boiled Eggs that are already Peeled. I also have an Egg Slicer Notion that easy cuts the Eggs in Half, Quarters or Sliced. 

This is the Blue Multi-function Egg Slicer that I have, and it's incredible.

12 Boiled Eggs, cut in half, lengthwise
6 TBS Mayonnaise
1 tsp Yellow Mustard

1/2 tsp White Vinegar
1/4 tsp Salt
1/4 tsp Pepper

Paprika for Garnish.

In a Small Mixing Bowl:
Mayonnaise

Mustard

Vinegar
Salt
Pepper
Whisk well.

In another Bowl:
Egg Yolks
Mash Well.
Add the Mayonnaise Mixture.
Stir to combine until Creamy Smooth.

Spoon the mixture into a Piping Bag with a Decorative Tip and Pipe it into the Egg Halves.
Sprinkle with a bit of Paprika. ( I have a small Conical Strainer to make it easy to sprinkle a bit of Paprika on the Eggs.
Arrange them on a Traditional Deviled Egg Platter to serve.


Enjoy!
Peace in the Kitchen!