Triple Ginger Cookies

  • 3/4 cup butter or shortening, or combination
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cup flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons fresh ginger root, grated
  • 1/2 cup crystallized ginger, finely chopped
  • coarse sugar for dipping
  1. Cream butter/shortening an sugar. Beat in egg and molasses.
  2. Combine flour, ground ginger, baking soda and salt. Stir into egg mixture on low speed.
  3. Stir in ginger root and crystallized ginger.
  4. Cover and refrigerate at least two hours.
  5. Roll into 1 inch balls; dip tops into sugar.
  6. Bake 11-12 minutes.

Egg Muffins

  • 8 eggs
  • 1/2 cup light cream or milk
  • pepper
  • fillings as desired (e.g., chopped ham, broccoli…)
  • cheese
  1. Thoroughly butter 12 muffin cups (works better than a paper liner).
  2. Put fillings in each cup, top with cheese.
  3. Beat eggs, milk, pepper together. Fill each muffin cup with egg mixture.
  4. Bake at 375F for 20-25 minutes or until set.

 

Vanilla (or Cappucino) Pudding

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups milk
  • 2 whole eggs, beaten
  • 1 tablespoon butter
  • 1 1/2 teaspoons vanilla OR 1 shot espresso with sprinkling of cinnamon
  1. Stir cornstarch and sugar together. Add milk and stir. Cover over medium heat until bubbly; cook and stir 2 minutes.
  2. Stir 1 cup of hot mixture into eggs, whisking constantly. Stir egg mixture back into remaining hot mixture. Heat until bubbly again and cook and stir for 2 minutes.
  3. Remove from heat and stir in butter and vanilla or espresso/cinnamon.

Rice Pudding

  • 1 1/2 cups cooked rice
  • 2 cups milk, divided
  • 1/4 teaspoon salt
  • 2/3 cup golden raisins (optional)
  • 1 egg, beaten
  • 1/3 cup white sugar
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  1. Cook rice, 1 1/2 cups milk and salt in saucepan over medium heat until thick and creamy, about 15-20 minutes.
  2. Stir in remaining 1/2 cup rice, raisins, beaten egg and sugar; cook until egg is set, about 2-3 minutes.
  3. Remove from heat; stir in butter and vanilla.

Oatmeal Raisin Cookies

The original one from the Quaker Oatmeal box lid, not the current one. Current recipe might be healthier, but is not as good!

  • 1 cup (2 sticks) butter
  • 1 cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3 cups Quaker Oats
  • 1 cup raisins, or cranberries, or dried cherries, or whatever…
  1. Preheat oven to 350 degrees.
  2. Cream together butter and sugars. Add eggs and vanilla; beat well.
  3. In a separate bowl, mix together flour, baking soda, cinnamon and salt.
  4. Add dry mixture to the butter/sugar mixture and mix until well combined. Stir in oats and raisins; mix well.
  5. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool one minute on cookie sheet then transfer to wire cooling rack.

Creamy Lemon Glaze

  • 1/3 cup unsalted butter
  • 2 cups powdered sugar
  • 2-4 tablespoons lemon juice
  1. Melt butter. Stir in powdered sugar until smooth (may be like a thick paste).
  2. Stir in lemon juice a bit at a time until glaze is of the desired consistency.

Cream Cheese Pound Cake

Another goodie from my friend Cathy Cozens.

  • 1 1/2 cups unsalted butter, softened
  • 3 cups sugar
  • 8 oz cream cheese, softened
  • 6 eggs
  • 3 cups flour
  • 2 teaspoons vanilla
  • 2 teaspoons lemon juice
  1. Preheat oven to 300℉. Grease and flour tube or bundt pan.
  2. Cream butter and sugar. Add cream cheese and mix well.
  3. Alternate eggs and flour until thoroughly mixed.
  4. Stir in vanilla and lemon juice.
  5. Pour into pan; bake 90 minutes at 300℉.
  6. Pairs well with Creamy Lemon Glaze.

Honey Corn Bread

  • 1 cup corn meal
  • 1 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs, beaten
  • 1/2 stick unsalted butter, melted
  • 1/4 teaspoon vanilla
  • 1/4 cup honey
  1. Preheat oven to 400°.
  2. Combine dry ingredients.
  3. Whisk together wet ingredients and then stir into dry ingredients just until blended.
  4. For corn bread, pour into greased 8″x8″ pan. Bake 20-25 minutes or until golden brown.
  5. For corn muffins, pour into muffin tins or molds. Bake 13-17 minutes or until golden brown.

Chicken Tortilla Soup

  • 4 small or 2 large chicken breasts
  • Minced garlic
  • Butter
  • 2 12oz cans chicken broth
  • 2 15 oz cans stewed chopped tomatoes
  • 1 cup picante sauce
  1. Boil and then shred chicken. Set aside.
  2. Saute garlic in butter. Add chicken, broth, tomatoes and picante sauce.
  3. Simmer at least 15 minutes.

Often served with monterey jack cheese, tortilla chips and sour cream.

 

Brown Sugar Syrup

  • 1 cup light brown sugar
  • 1 cup white sugar
  • 1/4 c light corn syrup
  • 2 cups water
  • 3 T unsalted butter
  1. In medium saucepan bring sugars, water and corn syrup to a boil.
  2. Reduce heat and simmer vigorously for 10-15 minutes.
  3. Stir in butter.
  4. Will thicken slightly as it cools.