Cream:
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
Sift together:
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp salt
Mix together and roll in a ball the size of a walnut. Dip in sugar.
Bake @ 350F for 10 minutes
Recipe from Mary Pringle's Grandmother
Saturday, October 22, 2011
Friday, October 7, 2011
Old-Fashioned Molasses Cookies
1 cup shortening
1 1/2 cups sugar
2 eggs
1 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ginger Granulated or turbinado sugar, for dipping
Preheat oven to 350F.
Cream shortening and sugar. Add eggs and molasses.
Sift flour with cinnamon, baking soda, salt and ginger.
Add to sugar mixture and mix well.
Roll into balls the size of walnuts and coat with granulated or turbinado sugar.
Place on ungreased cookie sheets 2 inches apart.
Bake 12 to 15 minutes.
Ham and Asparagus Brunch Bake
2 (6-ounce) packages original recipe long grain and wild rice
1 pound asparagus, cut into pieces
2 cups chopped ham
1 cup chopped red bell pepper
1/4 cup finely chopped red onions
1 cup shredded sharp Cheddar cheese
Prepare the rice in a saucepan using the package directions, adding the asparagus during the last 5 minutes of cooking. Remove the saucepan from the heat. Add the ham, bell pepper and onion and mix well.
Spoon into a greased 7 1/2x11-inch baking dish. Sprinkle with the cheese.
Bake at 350F for 25 to 30 minutes or until heated through.
1 pound asparagus, cut into pieces
2 cups chopped ham
1 cup chopped red bell pepper
1/4 cup finely chopped red onions
1 cup shredded sharp Cheddar cheese
Prepare the rice in a saucepan using the package directions, adding the asparagus during the last 5 minutes of cooking. Remove the saucepan from the heat. Add the ham, bell pepper and onion and mix well.
Spoon into a greased 7 1/2x11-inch baking dish. Sprinkle with the cheese.
Bake at 350F for 25 to 30 minutes or until heated through.
Ham, Gruyere and Dijon Palmiers
Ingredients
1 sheet (about 9 ounces) frozen puff pastry, thawed
2 tablespoons Dijon mustard
1 cup (3 ounces) shredded aged Gruyere (or Swiss) cheese
1/4 cup (1/2 ounce) freshly and finely grated Parmigiano Reggiano cheese
4 ounces very thinly sliced good-quality baked ham
Instructions
1.Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10-by-14-inch rectangle.
2.Spread mustard over pastry. Distribute cheeses evenly over surface. Arrange ham in a single even layer, cutting to fit. Lay parchment paper or wax paper on top and gently compress layers with a rolling pin. Peel off paper.
3.Cut rectangle in half to make two 10x7-inch bands. Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Repeat with the second band. Wrap in plastic and chill until firm, at least 1 hour in the refrigerator or 30 minutes in the freezer.
4.Preheat oven to 425F and line two baking sheets with parchment paper. With a very sharp knife, slice each roll into 24 pieces. Place on baking sheets at least 1 inch apart. Bake 10 to 12 minutes, until pastry is flaky. Serve warm or within the hour, if possible.
1 sheet (about 9 ounces) frozen puff pastry, thawed
2 tablespoons Dijon mustard
1 cup (3 ounces) shredded aged Gruyere (or Swiss) cheese
1/4 cup (1/2 ounce) freshly and finely grated Parmigiano Reggiano cheese
4 ounces very thinly sliced good-quality baked ham
Instructions
1.Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10-by-14-inch rectangle.
2.Spread mustard over pastry. Distribute cheeses evenly over surface. Arrange ham in a single even layer, cutting to fit. Lay parchment paper or wax paper on top and gently compress layers with a rolling pin. Peel off paper.
3.Cut rectangle in half to make two 10x7-inch bands. Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Repeat with the second band. Wrap in plastic and chill until firm, at least 1 hour in the refrigerator or 30 minutes in the freezer.
4.Preheat oven to 425F and line two baking sheets with parchment paper. With a very sharp knife, slice each roll into 24 pieces. Place on baking sheets at least 1 inch apart. Bake 10 to 12 minutes, until pastry is flaky. Serve warm or within the hour, if possible.
Angel Biscuits
Mix together:
1 c buttermilk
1/2 tsp baking soda
Mix together and let stand until foamy:
1 TBS (or 1 envelope) active dry yeast
1 TBS sugar
1/4 tsp salt
1/2 c warm water
Mix together with a fork until blended:
3 to 3 1/2 c all-purpose flour
1/2 c shortening
Mix in the buttermilk mixture then the yeast mixture into the flour mixture. (Dough will be wet.)
Cover loosely and let rise in a warm place until doubled in size.
Pat out dough to 1/2 inch thickness on a heavily floured board.
Cut biscuits with a 2" cutter.
Place on baking sheet and let rise 20 minutes.
Note: Angel biscuits are a cross between a biscuit and a yeast roll. Placing them close together on the baking sheet makes them rise more.
Preheat oven to 400F.
Bake biscuits 10-12 minutes, until golden brown.
Split and fill with thinly-sliced country ham or pepper jelly.
Makes about 18 biscuits.
Saturday, July 9, 2011
Grilled Pork Tenderloin and Corn Risotto
When cutting the corn from the cob, turn your knife around and scrape the cobs with the blunt side to get all the “milk” from the remaining corn.
Ingredients
Pork:
2 (1-pound) pork tenderloins
3 garlic cloves, thinly sliced
1/3 cup finely chopped fresh basil
1/4 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive oil
Risotto:
2 cups fresh corn kernels
2 tablespoons olive oil
2 green onions, chopped
1 cup Arborio rice
3 to 4 cups hot vegetable or chicken broth
1/3 cup grated Parmigiano Reggiano cheese
Prep Time - 10 Cook Time - 17
Instructions
1.Heat grill.
2.To prepare pork, cut several small slits in pork tenderloins.
Insert garlic slices into slits. Press basil over pork.
Sprinkle with salt and pepper. Place meat on grill grate and cook until seared, turning to brown all sides. Cook about 15 minutes or until an instant-read thermometer registers 160F. Let stand 10 minutes.
3.To prepare risotto, puree 1 cup corn kernels, set aside.
Heat oil in a large saucepan; add green onion and sauté 2 minutes.
Add rice and sauté 2 minutes. Add hot broth, ½ cup at a time, cooking and stirring until absorbed before adding more.
Add corn (kernels plus pureed) with last 1/2 cup of broth.
Stir in cheese and serve.
Ingredients
Pork:
2 (1-pound) pork tenderloins
3 garlic cloves, thinly sliced
1/3 cup finely chopped fresh basil
1/4 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive oil
Risotto:
2 cups fresh corn kernels
2 tablespoons olive oil
2 green onions, chopped
1 cup Arborio rice
3 to 4 cups hot vegetable or chicken broth
1/3 cup grated Parmigiano Reggiano cheese
Prep Time - 10 Cook Time - 17
Instructions
1.Heat grill.
2.To prepare pork, cut several small slits in pork tenderloins.
Insert garlic slices into slits. Press basil over pork.
Sprinkle with salt and pepper. Place meat on grill grate and cook until seared, turning to brown all sides. Cook about 15 minutes or until an instant-read thermometer registers 160F. Let stand 10 minutes.
3.To prepare risotto, puree 1 cup corn kernels, set aside.
Heat oil in a large saucepan; add green onion and sauté 2 minutes.
Add rice and sauté 2 minutes. Add hot broth, ½ cup at a time, cooking and stirring until absorbed before adding more.
Add corn (kernels plus pureed) with last 1/2 cup of broth.
Stir in cheese and serve.
From Relish Magazine
Friday, June 10, 2011
Edible Lace Ice Cream Bowls
Ingredients:
1 1/4 cups sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/3 cup water
1 tablespoon vanilla extract
Directions:
HEAT the oven to 350 F. Line a baking sheet with a silicone baking mat. Have ready a small offset spatula and several small overturned glasses.
USE an electric mixer with the whisk attachment to mix the sugar and flour in a large bowl. Drizzle in the butter and mix to fully incorporate. Slowly add the water and the vanilla while continuing to mix.
SCOOP a tablespoon of batter onto the prepared baking sheet and spread into a 4- to 5-inch circle. Leaving plenty of space between them, repeat with 2 more spoons of batter.
BAKE for 10 minutes, or until golden all over. Let the baking sheet sit on the counter for 1 minute, then carefully peel each round off the baking mat by sliding the offset spatula underneath. If the cookie sticks to the spatula wait another 30 seconds. Drape each round over an overturned glass, gently pressing the sides down to form a bowl shape. Let cool until firm.
REPEAT in batches with the remaining batter. Once cooled, the bowls can be stored in an airtight container for up to a week. Yield: 15 bowls
1 1/4 cups sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/3 cup water
1 tablespoon vanilla extract
Directions:
HEAT the oven to 350 F. Line a baking sheet with a silicone baking mat. Have ready a small offset spatula and several small overturned glasses.
USE an electric mixer with the whisk attachment to mix the sugar and flour in a large bowl. Drizzle in the butter and mix to fully incorporate. Slowly add the water and the vanilla while continuing to mix.
SCOOP a tablespoon of batter onto the prepared baking sheet and spread into a 4- to 5-inch circle. Leaving plenty of space between them, repeat with 2 more spoons of batter.
BAKE for 10 minutes, or until golden all over. Let the baking sheet sit on the counter for 1 minute, then carefully peel each round off the baking mat by sliding the offset spatula underneath. If the cookie sticks to the spatula wait another 30 seconds. Drape each round over an overturned glass, gently pressing the sides down to form a bowl shape. Let cool until firm.
REPEAT in batches with the remaining batter. Once cooled, the bowls can be stored in an airtight container for up to a week. Yield: 15 bowls
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