Christmas Ginger Cookies

Ginger Cookies 4 1/2 cups all-purpose flour 4 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper 2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups solid shortening 2 cups granulated sugar 2 large eggs 1/2 cup molasses 1/2 cup finely chopped candied ginger 1/2 tablespoon freshly grated orange zest Preheat oven to 350 degrees. Line baking sheets with parchment paper or use vegetable oil spray. Combine the flour, spices, salt, baking soda, and black pepper in a bow. Set aside for now. In a mixing bowl, beat the shortening and sugar until well-combined. Beat in the molasses and eggs. Work in the dry ingredients and chopped ginger and orange zest. Shape dough into balls the approximate size of walnuts. Roll the dough balls in coarse sugar or colored sugar. They will spread so place about 2-inches apart on prepared baking sheets. Bake in preheated oven for 10-12 minutes or until the cookies are pale brown and puffed. Cool on baking sheet a few minutes before transferring to a wire rack to complete cooling process. Makes two to three dozen cookies depending on the size you make them.

Jubilee Jumbles

Jubilee Jumbles 1/2 cup solid shortening 1 cup brown sugar, firmly packed 1/2 cup granulated sugar 2 large eggs 1 cup evaporated milk 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup toasted and finely ground walnuts Preheat oven to 350 degrees. Line baking sheets with parchment paper. Cream the shortening and sugar until light and fluffy. Add in the eggs and beat to combine. Add the evaporated milk and vanilla extract. Thoroughly mix in the dry ingredients and the walnuts. The dough should be soft but will hold it's shape. Scoop out generous teaspoonfuls of the dough and place about an inch to an inch and a half apart on a parchment-lined baking sheet. Bake for approximately 10-12 minutes or until barely golden and set. Browned Butter Icing 1 stick butter 1-1/2 cups powdered sugar 2 teaspoons vanilla extract Very carefully cook the butter in a small pot until it just starts to brown and immediately remove it from the heat. Stir in the powdered sugar and vanilla until you get a thick glaze you can brush on your cooled cookies. You can decorate the tops with colorful sprinkles, bits of candy, ground nuts, etc. Suggestions: Don't care for walnuts? You can stir in 1/2 cup chopped raisins. Want to go tropical? Add 1 cup toasted coconut and 1/2 cup dried pineapple, diced. Want variety? Add 1/2 cup chopped nuts and 1/2 cup tiny chocolate chips.

Linzer Torte Cookies

Linzer Torte Cookies 1 1/2 cups butter 2 cups granulated sugar 2 eggs 3 teaspoons freshly grated lemon zest 1 teaspoon vanilla extract 4 cup all-purpose flour 1 1/2 cups toasted and finely ground almonds 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg Filling: Seedless Raspberry jam Preheat oven to 350 degrees. Line the baking sheets with parchment paper. Cream together the butter and sugar until light and fluffy. Beat in the eggs, lemon zest, and vanilla extract. Add the flour, almonds, and spices. Mix the dough as much as you can with a spoon or knead to gather it together by hand. On a lightly floured surface, roll out the dough about 1/4th inch thick. Cut circles with one half of the dough and then cut out a small, decorative star, triangle, etc. out of the middle of the other half (the top of your 'sandwich'). Bake on your prepared baking sheets for approximately 10-12 minutes or until firm and golden around the edges. Remove to a wire rack to cool completely. To sandwich your cookies, spread on a thin layer of jam on the bottom half and then gently press the top cookie into place. You want a bit of the jam to press into the opening but not too much. To put a finishing touch on your cookies, you can either dust them with powdered sugar or drizzle them with lemon icing. Makes about 60 cookies depending on the size of your cookie cutter.

Coffee Thins Cookies

Coffee Thins 1 1/4 cups all-purpose flour Pinch of cinnamon Pinch of salt 1/2 cup butter 1/3 cup packed, dark brown sugar 1 teaspoon instant coffee or espresso powder, dissolved in 2 teaspoons coffee-flavored liqueur 2 teaspoons freshly grated orange zest Combine flour, cinnamon, and salt in a small bowl. In a large bowl, beat the butter and brown sugar until well blended; stir in the dissolved coffee. Add the flour mixture; mix well until the dough is blended and begins to clump together. Form the dough into a squared-off log 7 inches long, wrap in saran or waxed paper and refrigerate for three hours or until quite firm. Preheat oven to 350 degrees. Cut into 1/4-inch slices; set them one inch apart on parchment-lined baking sheets. Bake until the tops look dry and edges are slightly browned, about 10-12 minutes. Finish cooling on wire rack. (From Fine Cooking Magazine Holiday Issue 2012)

Advent Sugar Cookies

A fun way to look forward to Christmas is to have a cookie baking day with the children! What better way to do this than to have cut out cookies but only use star cookie cutters as we look for and wait for the Star of Bethlehem to make it's appearance. This is a very simple recipe. When the cookies are baked and cooled, decorate them with sugar the color of Advent (purples) with a few cookies with golden sugar to show what is to come. It's a great way to give the children some time in the kitchen with you and help with the excited anticipation of the holiday with a hands-on project and the Christmas story, too! Advent Sugar Cookies 2 3/4 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup (2 sticks) softened butter 1 1/2 cup granulated sugar 1 egg 11/2 teaspoons vanilla extract 1/2 teaspoon almond extract Preheat oven to 357 degrees and line your baking sheets with parchment paper or use vegetable oil spray. Mix together the dry ingredient and set aside. In a mixing bowl, whip together the butter and sugar until fluffy and blended. Add the egg and extracts. Stir in the flour mixture. The dough should be manageable. If not, add bits of flour as necessary. Roll half the dough out on a lightly-floured board, about 1/4 inch thick. You can go thicker if you are working with little ones to avoid breakage. Using your star cookie cutter, cut them out as close as possible to avoid too much re-rolling of the dough. Place about an inch apart on prepared baking sheets. Bake for approximately 8-12 minutes depending on how thick you cut the cookies. Let rest a few minutes on the baking sheet once they exit the oven. Remove to a rack to complete cooling. Basic White Icing 2 cups powdered sugar 1 teaspoon almond extract 1 teaspoon corn syrup Enough milk to form a spreadable icing Gold and purple sugar or decorations. To avoid excessive clean up, tape sheets of waxed paper down on the table for the decorating. When you are done, just carefully roll up the waxed paper and you should have an easier clean up.

Almond-Chocolate Roca Bars

This bar cookie smell like festivities approaching as it bakes! It is easy to make but looks like you fussed. Can you imagine it with a cup of hot coffee and good company? Almond-Chocolate Roca Bars 1 cup butter ½ cup packed brown sugar ½ granulated sugar 2 cups all-purpose flour 1 teaspoon vanilla extract 1 teaspoon almond extract Two cups dark chocolate pieces ½ cup finely chopped almonds 1/4 cup toffee bits Mix butter, sugars, flour, and extracts, and press into 11x15 baking sheet. Bake in preheated 350 degree oven for 10-12 minutes until golden brown and set. Melt chocolate and spread over cookie dough. Sprinkle with chopped almonds and toffee bit. Cut into bars while still warm. Makes approximately 3 dozen cookies depending on size you cut them. Ideas . . . Instead of almonds, you can sprinkle crushed peppermint candy over the melted chocolate.

Fresh Apple Cake

I used this recipe for cupcakes today but it would work for a sheet cake, too. I like that it can be mixed in one bowl and in the oven quickly. There is a little prep work for the apples but isn't that what teenage children are for?? Fresh Apple Cake . . . or Cupcakes 1 1/2 cups vegetable oil 1 1/2 cups granulated sugar 1/2 cup packed brown sugar 3 large eggs 3 cups all-purpose flour 1 teaspoon baking soda 1/2 cup milk 1/2 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 teaspoons vanilla extract 1 tablespoon freshly grated lemon zest 3 heaping cups of peeled and diced apples 1 tablespoon brandy 1 teaspoon cinnamon 1 tablespoon brown sugar Preheat oven to 350 degrees. Either line cupcake pans with papers or vegetable oil spray and line the bottom of a 11 x 13-inch (or there abouts!) with parchment paper. Place all of the first group of ingredients in a mixing bowl. Mix until just combined. If the batter is too dry, add drops of milk until it reaches the proper consistency. In another bowl, combine the second group of ingredients. Fold the apple mixture into the batter and put into your prepared pan(s). Depending on the pan(s) used, baking for approximately 15-25 minutes or until golden and the top springs back when lightly pressed. Cool in a wire rack. The cake goes well with whipped cream or a scoop of vanilla ice cream. If you want it simple, ice with a thin lemon glaze.

Spicy Pumpkin Cookies

neverendingcookiebook-subscribe@yahoogroups.com The following recipe and more can be found on this site! Halloween is around the corner and can Thanksgiving be far behind? Just by going to the market and seeing the piles of pumpkins tells you that Fall is officially here and it is time for all things spicy and, well, pumpkin! Naturally, the best way to ease into the season is with a batch of Pumpkin Cookies! Spicy Pumpkin Cookies 1/2 cup shortening 1 1/4 cup dark brown sugar, firmly packed 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon orange extract Zest of one fresh orange 1 1/2 cups canned pumpkin 1 1/2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup dried cranberries or raisins 1 cup chopped walnuts Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Combine the shortening and brown sugar and beat together until light and fluffy. Add in the eggs and mix thoroughly. Add the extracts, zest, and pumpkin. Combine the dry ingredients and add to the shortening/sugar mixture. Stir in the cranberries or raisin and nuts. Scoop out teaspoons of dough and place about 2 inches apart on prepared baking sheets. Bake for approximately 12-15 minutes or until lightly brown and set. Remove to cool on a rack. A nice touch for the holidays would be an orange glaze. Just drizzle it over the cookies when they are still a bit warm and let dry. Some colorful sprinkles in keeping with the season wouldn't go amiss, either!

Never forgotten . . .

Haven't forgotten this blog but have been busy posting cookie recipes on a new Yahoo Group site. If you are looking for some ideas for Christmas baking, you can go there and get some great recipes and share your own. Conversation is welcomed there! neverendingcookiebook-subscribe@yahoogroups.com

Almond Crisp Refrigerator cookies

Almond Crisp Refrigerator Cookies 2 sticks butter (don't use margarine!) 1 egg 1 egg yolk (you can save the white to glaze the cookies when they go into the oven!) 1 cup granulated sugar 1 teaspoon vanilla extract 2 teaspoons almond extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup toasted and finely ground almonds Cream the butter, egg, egg yolk, sugar, and extracts together until light and fluffy. Stir together the dry ingredients and stir into the butter mixture. Fold in the nuts. Knead the dough just a bit and then roll it into a log/cylinder. Do this directly on waxed paper and you can immediately roll it up for placement in the refrigerator. Refrigerate for at least an hour before baking. Preheat oven to 350 degrees. Slice the dough into 1/4th inch slices and place on parchment-lined baking sheets. Bake for 10-12 minutes or until lightly brown. Let cool on sheets before removing to cooling racks. If you want to use up that spare egg white, just whip it up a bit and brush on unbaked cookied before going into the oven. You can also decorate them with additional chopped nuts or colorful sprinkles.

Banana Drama Cookies

I love drop cookies as they go together quickly and are almost always tasty, moist little cakes of goodness. Save an overly-ripe banana by way of a cookie ingredient and you have a win/win situation. Banana Drama Cookies 1 cup granulated sugar 2/3 cups solid shortening 2 large eggs 1 teaspoon vanilla 1/2 teaspoon almond extract 1 cup very ripe banana - well mashed 1 tablespoon freshly-grated lemon zest 1 cup chocolate chips - semisweet or milk chocolate, melted 2 1/2 cups all-purpose flour 2 teaspoons baking powder Pinch salt 1/4 teaspoon baking soda Preheat oven to 350 Degrees. Line baking sheets with parchment paper or used vegetable oil spray. Combine the sugar and shortening and beat until light and fluffy. Beat in the eggs and extracts. Add bananas and melted chocolate. Combine the dry ingredients and stir into egg/shortening mixture. Use a cookie scoop or drop by rounded teaspoonsfuls about 1 1//2 inches apart on prepared baking sheets. Bake for 8-10 minutes. Remove to cool completely on wire racks. Icing 1 1/2 cups powdered sugar 1/2 teaspoon vanilla extract Enough milk or cream to form a usable icing. Topping ideas Finely chopped peanuts Candied cherries

Rice Pudding for a Crowd

Rice Pudding for a Crowd 2 cups long-grained rice 6 cups whole milk but not less than 2% variety 1 1/2 cups granulated sugar Mix this all into a large cooking pot with a lid. Bring to a strong simmer and turn down to very low and let it slowly cook. This could take up to 45 minutes to an hour depending on the type of rice you use, etc. When the rice has cooked through and the milk is thickened, remove from heat. At this point, you can add cinnamon, diced apples, dried fruit, raisins, etc. I like to throw in a tablespoon of butter and a teaspoon or two of vanilla extract. A dash of brandy won't hurt, either. Stir in your chosen ingredient(s), cover, and let sit until you serve it. It is great hot, warm, or cold. It keeps in the refrigerator a day of two although it seldom lasts that long at my house.

The Never Ending Cookie Book

While I will still be posting recipes here, if you are looking for cookie recipes in particular, check out this Yahoo Group. neverendingcookiebook-subscribe@yahoogroups.com No hassle to join and you can share your own, favorite cookie recipes as well as find some new ideas to try for the holiday season or any day of the year that you feel like baking for your family.

Cereal Cookies

When my children were growing up, I often had to hide the 'good stuff' in items I knew they would eat. I almost always made the cookies they enjoyed and it gave me plenty of hiding places! One of my favorite ways was incorporating vitamin-enriched or high-fiber cereals in the cookies. They enjoyed the crunch and I relished the secret! Cereal Cookies 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 1 1/4 cup solid shortening 1 cup granulated sugar 1 cup brown sugar, packed 1 eggs 2 teaspoons vanilla extract 1/2 cup dried cranberries or raisins 2 cups shredded coconut 2 cups of your favorite unsweetened breakfast cereal 1/4 cup chopped nuts Preheat oven to 350 degrees. Either vegetable oil spray baking sheets or line them with parchment paper. Stir together the first four ingredients. In a mixing bowl, cream the shortening and sugars until light and fluffy. Add the eggs and vanilla, mixing in well. Stir in the rest of the ingredients. Drop by teaspoonfuls about 1 1/2 inches apart on prepared baking sheets. Bake in preheated oven for approximately minutes or until lightly brown. Let set on baking sheets for a minute before moving them to finish cooling on racks. Ideas . . . Yes, you can reduce the dried fruit and add some chocolate chips. Two teaspoons of freshly-grated citrus zest sparks up the taste. Dip half the cookie in melted chocolate chips and let set on waxed paper. Drizzle with a lemon glaze.

Chocolate Molasses Cookies

Chocolate Molasses Cookies 1 cup butter, softened 1/2 cup granulated sugar 1 cup molasses 1 large egg 1 1/2 teaspoons vanilla extract 1 teaspoon ground cinnamon 2 teaspoons grated orange zest (optional) 3 cups all-purpose flour Pinch of salt 1/2 cup unsweetened cocoa powder Preheat oven to 350 degrees. Either vegetable oil spray baking sheets or line with parchment paper. Cream together the butter and sugar until light and fluffy. Add in the molasses, egg, vanilla, cinnamon, and zest and mix well. Mix together the flour and cocoa and blend into the creamed mixture with a spoon. Chill the dough for about an hour to make it easier to work with. On a lightly-floured surface, roll out the dough to about 1/4th inch thick. Cut into desired shapes with cookie cutters. Place about 1/2 inch apart on prepared baking sheets. Bake for approximately 8-10 minutes. Remove to cool on racks. When cool glaze with an orange or vanilla icing.

Butterscotch Lemon Walnut Bars

Butterscotch Lemon Walnut Bars 2 1/4 cup brown sugar, firmly packed 1 cup butter 2 large eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon freshly grated orange zest 1 teaspoon orange extract 2 teaspoons vanilla extract 1 cup toasted and chopped walnuts Melt together the sugar and butter until sugar dissolves. Cool. Preheat oven to 350 degrees. Either vegetable oil spray a baking sheet with sides (aka jelly roll pan) or line with parchment paper. Add the eggs to the butter/sugar mixture and beat until well combined. Ass the flour, baking powder, and salt to the egg/butter/sugar and mix well. Stir in the zest, extracts, and walnuts. Spread evenly into the prepared pan. Bake for approximately 20-25 minutes or until the cookie is a pale brown and a slight dent is left when you press the top gently. Remove from oven and cool on a wire rack. Cut while still very warm into your desired size.

Pork and Poblano Stew

Was browsing through my latest copy of Better Homes and Gardens and saw a recipe that caught my curiosity. Since I had all the ingredients on hand, it appeared on the dinner table last night and was a success. It was also easy to do and didn't take all that long to cook. Pork and Poblano Stew 1 1/4 pounds of pork cut into 1-inch pieces 2 teaspoons hot chili powder 2 tablespoons olive oil 1 fresh poblano chili pepper, seeded and cut into 1-inch pieces (If you can't find it fresh, look in the ethnic section of the grocery store and get the dried version which is call Ancho and just put it in some warm water to soften) 1 large red bell pepper, seeded and cut into 1-inch pieces 1 medium onion, cut into thin wedges 1 14 1/2-ounce can of fire-roasted tomatoes (they usually contain chilies, too) 2 cups chicken broth 1/4 teaspoon ground cinnamon 1/2 cup fresh orange juice 2 teaspoon finely shredded orange peel. Toss the cut pork with the chili powder to coat. In a large frying pan, heat one tablespoon of oil and cook the pork for about 4-5 minutes or until browned, stirring occasionally. With a slotted spoon, remove the meat to another bowl and set aside for now. Add the remaining tablespoon of oil to the same frying pan (don't clean from the meat!) and saute the Poblano, bell pepper and onion until softened, about five minutes. Add tomatoes, broth and cinnamon to this mixture and simmer, covered, over medium heat for ten minutes. Add the pork and orange juice and simmer, uncovered for another five minutes. Stir in the orange peel shreds, mix in, and serve. It went really well over rice with a side of fresh corn. The orange juice and zest make all the difference in the world. It had some heat but wasn't unbearably spicy hot. You could, however, put chili flakes on the table for anyone looking for added heat in their food!

Coffee-Orange Bar Cookies

I love the smell of coffee brewing but don't much care for the taste of the hot liquid. However, put that scent into a cookie and I'm all over it. This is such a cookie and a one-pan baking which is always a plus when you are in a hurry or just have several batches of baking to get done in one afternoon. Coffee-Orange Bar Cookies 1 cup dark brown sugar, firmly packed 1/4 cup solid shortening 1 large egg 1 tablespoon freshly-grated orange zest 1 teaspoon vanilla 1/2 teaspoon orange extract 1/2 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup hot strong coffee (sometimes I use espresso with good results) 1/2 cup dried cranberries (raisins will substitute nicely) 1/2 cup toasted, chopped walnuts Line a 13x9x2 rimmed baking pan with parchment paper. Preheat the oven to 350 degrees. Cream together the shortening and sugar until light and fluffy. Beat in the eggs, extracts, and zest. Mix together the dry ingredients and add with the coffee to the creamed mixture. Stir in the cranberries and nuts. Spread the batter in the prepared baking pan. Bake at 350 degrees for about 20-25 minutes. Cool on rack and then dust with powdered sugar. Cut into serving pieces.

Fast Cookie Treat - Brown Sugar Cookies

Brown Sugar Cookie Treats 1 large egg 1 cup dark brown sugar, firmly packed 2 teaspoons vanilla extract 1 teaspoon lemon extract 1 tablespoon freshly grated lemon zest 1/2 cup all-purpose flour 3/4 teaspoon baking soda 1 cup chopped pecans (although walnuts or almonds are good, too) Preheat oven to 350 degrees. Vegetable oil spray or grease an 8-inch square baking pan. Mix together the egg, brown sugar, extracts, and zest until well combined. Blend in the dry ingredients and the nuts. Spread the batter into the prepared baking pan and bake for approximately 15 minutes. Cool in the pan before cutting into servings. The cookies will be softer when warm and more chewy as they cool.

Chocolate Chip Apricot Bars

Chocolate Chip Apricot Bars 2/3 cup dried apricots 1/2 cup butter 1/4 cup granulated sugar 1 tablespoon freshly-grated lemon zest 1 1/3 cups all-purpose flour 1 cup brown sugar, firmly packed 2 large eggs 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 cup chopped nuts - I like walnuts but almonds or pecans are good, too. 1/2 cup chocolate chips Simmer the dried apricots in hot water for about 10-12 minutes. Drain, let cool, and roughly chop or grind in the food processor. Mix together the butter, white sugar, and 1 cup flour until crumbly. Sprinkle and press into an 8 or 9-inch greased baking pan. Bake at 375 degree for approximately 20 minutes or until a bit golden around the edges but not too much! Beat together the brown sugar and eggs. Mix in the remaining 1/3 cup flour, baking powder, and salt. Add the extracts, nuts, chocolate chips, lemon zest, and apricots. Spread evenly and carefully over the baked layer. Return to a 350 degree over to bake for about 20 more minutes. Cool in the pan on a rack. Drizzle with a lemon icing and cut into bars.

Anise Drops - Make the house smell delicious!

Anise Drops 3 large eggs 1 cup granulated sugar 1 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon anise extract or 2-3 tablespoons anise seeds* Beat the eggs until light and fluffy. Add the sugar slowly and continue beating after each addition. Beat for another ten minutes as you want to incorporate a lot of air. On a low speed, add dry ingredients. Stir in the extract or anise seeds. Drop or scoop the batter onto parchment-lined baking sheets about 1/2-inch apart to allow for spreading. Try to swirl the top a bit on the rounded cookie. Let the cookies remain at room temperature about 8 hours or overnight to dry. The next day, bake in a preheated 325-degree oven for about 8-10 minutes or until cookies are golden but not brown on the bottom. Remove cookies to a rack to completely cool. If all has gone well, the top should resemble a pale, crisp 'icing'. If not, you will still have an airy, tasty cookie and no one needs to know otherwise! *I prefer using anise seeds as the taste is more subtle but it depends on how much you like the licorice overtones. I've successfully add a bit of fresh lemon zest to the recipe which brightens the anise flavor nicely.

Another Holiday Baking Idea . . .

Apple Spice Bars 1/2 cup shortening 2 eggs 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspon ground nutmeg 1/2 teaspoon ground cloves 1/8 teaspoon allspice 1 cup rolled oats 1 1/2 cups peeled and thinly sliced green or pie apples Freshly grated zest from one lemon 1/2 cup chopped pecans Icing Powdered sugar 1 teaspoon lemon extract Lemon juice to form a thin icing. Cream the shortening and sugar together until well combined. Add the eggs, one at a time, beating well after each addition. Mix together the flour, baking powder, baking soda, salt, spices, and vanilla extract. Blend well into shortening/sugar mixture. Stir in the oats, apples, zest, and pecans. Spread the mixture into a 13x9x2 baking pan. You can grease the pan, use vegetable oil spray, or line it with parchment paper. Bake at 350 degrees for about 15-25 minutes depending on your oven. Cool on a rack. While still warm drizzle over a lemon glaze and let set before cutting into serving pieces.

Buttery Almond Ball Cookies

Yes, I'm thinking about what cookies and treats I would like to make for the holidays when it is only the first week of September. If you stop to think about it, the last four months of the year always fly by and you find yourself in January before you know it. As I put together my lists of wants and wishes for my Christmas baking, I thought I'd share them with you. This year, I am going through my recipes literally starting from A and see where it all goes from there. These cookies add a festive flair to cookie plates with their bright, white coating of powdered sugar. Buttery Almond Balls 1 cup butter - no substitutes! 1/4 cup powdered sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 cups all-purpose flour 1 tablespoon freshly grated orange zest 1 cup toasted almonds, very finely chopped* Preheat oven to 350 degrees. Line baking sheets with parchment paper. Beat the butter and sugar together. Add the flavorings and orange zest and continue until mixture is fluffy. With a wooden spoon, blend in the flour and almonds. Form the dough into small balls and place 1/2 inch apart on prepared baking sheets. Bake in preheated oven for 10-15 minutes depending on size of the cookies. They should be golden on the bottom and lightly colored on top. Let rest for a few minutes before removing them from the baking sheet as they are more fragile warm. Roll in powdered sugar and complete cooling on a rack. *To toast nuts, spread them out on an ungreased baking sheet and put in a 350 degree oven. Depending on the nut, they can burn if not monitored. When they start to scent the air, check and see if they have the toasty flavor you want. Cool before using. I toast my almonds unblanched. Ideas . . . Half the nuts and use the tiny chocolate chips in the dough. Toasted, ground walnuts are a nice change. Use ground peanuts and coat the baked and cooled cookies in melted chocolate. Reduce the nuts by 1/4 cup and add finely chopped, candied fruit in its place.

Fast and Easy Chocolate Cake!

Chocolate Cake 1 cup all-purpose flour 1 cup granulated sugar 1 large egg 1/2 cup unsweetened cocoa powder 1/2 cup vegetable oil 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup hot water Preheat oven to 350 degrees. Grease an 8x8-inch or 9x9-inch baking pan with vegetable oil spray. Add all the ingredients to a mixing bowl and beat to just combine. Smooth the batter into the baking pan. Bake for approximately 20-30 minutes. Cool and serve at room temperature or cold. Ideas . . . -Some freshly-grated orange zest and a teaspoon of cinnamon makes an interesting difference. -1 tablespoon of espresso powder to the batter brings it up to adult level. -Adding 1/2 cup chopped nuts is good. -When the cake is cold, mix together an instant pudding mix according to directions and pour on top of cake. Refrigerate until set.

Tomato Spice Cake

It is amazing what you can use in a cake and still get rave reviews from your family. The trick is to serve it, first, and tell them afterwards! This is such a cake and my brood loved it and went back for seconds . . . even after finding out the 'secret' ingredient. Tomato Spice Cake 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 3 eggs 1 cup vegetable oil 2 1/2 cups granulated sugar 2 cups pureed fresh tomatoes 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 cup ground walnuts Preheat oven to 350 degrees. Mix together the dry ingredients. In another bowl, beat the eggs with the vanilla, sugar, oil, and spices. Add the flour mixtures and the pureed tomatoes. Mix well and then fold in the walnuts. Pour batter into a 9x13 baking pan or two smaller ones. Bake at 350 degrees for approximately 35-45 minutes depending on your oven. Cool and drizzle with a lemon icing.

Homemade Pickles . . .

This is an easy way to use up extra produce and provide a treat for the family. This is not one of those recipes that are canned and last 'forever' on the shelf. These have a life span of about two weeks in the refrigerator. After sampling my efforts, yesterday, I don't think they will even last two weeks! Fast Refrigerator Pickles 12 half pint canning jars 6-8 regular cucumbers, very thinly sliced 3 carrots, very thinly sliced 2 cups of onion, very thinly sliced 3 cups cider vinegar 1 1/2 cups granulated sugar 2 teaspoons salt 1 teaspoon mustard seeds 1 teaspoon celery seeds 1 teaspoon crushed red pepper 1/2 teaspoon freshly ground black pepper Place all the sliced vegetables in a large, glass bowl. Combine the rest of the ingredients in a pot, stir to dissolve, and bring to a boil. Boil for a couple of minutes and then pour over the sliced vegetables and mix well so all the vegetables gets a soaking. Fill each jar 3/4th full with the prepared vegetables. After that, add the brine to just cover. Seal and refrigerate. I found they tasted good later the same day but 24 hours is a good time to let the pickles really get tasty. If you can find it, grocery stores sometimes sell packets of pickling spices and you can use that instead of buying the individual seeds mentioned in the recipe. You don't need to but I did give all the jars the water bath to seal the jars more firmly but still consider them refrigerated items. If you want to find a really great pickling spice (which I used), search on-line for Penzy Spices. They offer that along with a huge variety of spices and herbs at reasonable prices. Just passing on a hint!

Poppy Seed Bread

A fast and easy loaf to get into the oven and have ready for a change-of-pace breakfast. It also freezes well so think about slicing up a cooled loaf and freezing slices in individual sandwich bags. Great for pulling out of the freezer and dropping into a school lunch bag. It will be defrosted by lunch time! Poppy Seed Bread 3 eggs 2/3 cup vegetable oil 1 1/2 cup evaporated milk 2 teaspoon vanilla extract 1 tablespoon freshly grated orange zest 2 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 1/2 cup poppy seeds 4 1/2 teaspoons baking powder Preheat oven to 350 degrees. Vegetable oil spray and dust with flour, 2 bread loaf pans. Beat togetehr the eggs, oil, milk, and vanilla. Add the rest of the ingredients and beat to combine. The batter should be smooth. Bake for approximately 40-50 minutes. To test: insert a toothpick towards the middle top of the bread. Toothpick should come clean with no damp batter. Ideas . . . You can go with sesame seeds instead! Shelled sunflower seeds are interesting and toasted slices are good. Use 1/2 cup of your favorite ground nuts instead of the poppy seeds. While still warm in the pan, drizzle loaves with either a lemon or orange icing.

Cauliflower Side Dish . . .

Cauliflower is either a love it or hate it type of vegetable. Personally, I like it raw and crispy, steamed, or braised in a little olive oil and butter. This is a favorite way my family likes to see this vegetable show up at the dinner table. Front and Center Cauliflower 1 head of fresh cauliflower 1/4 cup butter 1/4 - 1/2 cup olive oil 1 cup all-purpose flour 1/2 teaspoon ground pepper 1 teaspoon salt 1/2 teaspoon thyme 1/2 teaspoon granulated onion 1/2 teaspoon granulated garlic Cut the cauliflower into bite-sized pieces. They don't have to be too small, just manageable on the dinner plate! Steam the cauliflower over water with 1/4 cup of cider vinegar added. This infuses a bit of a tang to the cauliflower. Steam until just done. Remove from heat and cool a bit. Place the butter and olive oil in a large frying pan. Combine the flour and dry ingredients in a large, plastic bag and shake to mix well. Add the cooked cauliflower and shake to dust all the pieces with the seasoned flour. Now turn the heat on under the oil and butter. When it is bubbling, add the cauliflower and gently stir around until it is warmed through and getting tinges of brown. Make sure all the flour is 'baked' in and no white patches are evident. You might need to add a bit more butter/oil. Serves four to six people as a side dish. Remember, if you have favorite herbs or spices, you can create your own version of the flour mixture. If you have some croutons in the cupboard, crush a few and scatter the crumbs over the hot cauliflower just before serving.

Pancakes for a Crowd

Although you can half this recipe, once the scent permeates the house, you might not have too many left. I've also found that you can freeze the leftovers and just warm them in the microwave on another day. Pancakes for a Crowd 3 cups all-purpose flour 1 cup whole wheat flour 3 tablespoons granulated sugar 4 teaspoons baking powder 2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 4 eggs 4 cups buttermilk 4 tablespoons olive oil (regular vegetable oil works, too!) Place all the ingredients in a large mixing bowl and mix to just combine. Don't overmix! If the batter is too thick, add drops of buttermilk. Too wet? Add tablespoons of flour. Vegetable oil spray either a large frying pan or griddle and pour about a quarter cup of batter keeping some distance from each to allow for spreading. When the surface forms bubbles, flip over and finish cooking until golden on both sides. Serve hot with butter, syrup, fresh berries, jam/jelly, or just powdered sugar with a sprinkle of fresh lemon. Ideas . . . No whole wheat on hand? Use just all-purpose flour. Blueberry pancakes sound good? Add a cup after the batter is mixed. Cinnamon, sugar, and butter is a good option.

Fruit Cake in a Flash

This sounds like an easy solution when you need a fast dessert and don't have time to fuss. And, it certainly lends itself to lots of creativity. Fruit Cake in a Flash 1 15-22-ounce can of fruit (peaches, apricots, plums, pineapple - your choice!) 1 box yellow cake mix 1 cup melted butter - not margarine 3/4 cup chopped nuts - your choice Vegetable oil spray the bottom of a 9x13 baking pan. Preheat oven to 350 degrees. Spread the fruit (don't drain it!) over the bottom of the baking pan. Sprinkle half of the cake mix over the fruit. (You can either save the other half of the cake mix for another time or make two, different fruit desserts!) Sprinkle the chopped nuts over the top of the cake mix. Drizzle the melted butter over the whole thing. Bake for approximately 30-45 minutes. Eat warm or cold. Whipped cream or ice cream would certainly not go amiss when serving this! Ideas . . . Use chocolate cake mix which goes particularly well with crushed pineapple for the fruit layer. A spice cake mix with canned apples is a treat. Using peanuts with an apple fruit layer and yellow cake mix is sort of a caramel apple taste.

Beat the summer heat - no-bake cookies!

With the temperatures topping out at 111 this week, the last thing I wanted to do was turn on the oven even if it meant no cookies! This is a recipe that has been around for years in many variations. I'll give you the plain and simple and then it's up to your imagination on how to adjust it to suit your needs! No-Bake Candy Bar Cookies 3 sticks of butter (Margarine just want do for this one!) 4 cups graham cracker crumbs 2 cups chunky peanut butter 1/2 cup chopped, salted peanuts 2 cups powdered sugar 2 teaspoons vanilla extract 4 cup semisweet or milk chocolate chips 1 cup white chocolate chips Soften the butter and combine with graham cracker crumbs, peanut butter, peanuts, powdered sugar, vanilla, and combine. Press the mixture into a jelly roll pan. Freeze for approximately 10-15 minutes while you prepare the chocolate layer. Slowly melt the semisweet or milk chocolate chips (I like to use a combination) either in the microwave or over a double boiler. Pour the melted chocolate over the now cold graham cracker layer. Now, melt the white chocolate chips and drizzle it over the chocolate layer. Refrigerate until firm. Cut into bars and serve. Store between layers of waxed paper in the refrigerator. Ideas . . . Before the chocolate layer sets, sprinkle some colorful sugar or decorations over it. More chopped nuts is always a plus on the chocolate layer.

Sticky Buns the Easy Way . . .

Making your own yeast-raised bread products can be daunting until you find out how easy it really is, however, you can attain a tasty glimpse of what you can do and avoid some of the kitchen trauma! Once you get a feel for working with yeast dough, it might bring you to the 'made from scratch' stage in your baking. Fast and Easy Sticky Buns 2 loaves of unbaked frozen bread dough, thawed 2 cups brown sugar Grated zest of one lemon 2 small packages of vanilla pudding 1 stick butter, softened 2 teaspoons cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg Mix together the pudding mix, sugar, zest, butter, and spices. Vegetable oil spray an approximately 9x13-inch baking pan. Tear off chunks of one loaf of the bread dough and place in prepared pan. Sprinkle half the sugar mixture over it. Tear up the second loaf of bread dough and place on top of the first. Sprinkle with the rest of the sugar mixture. Place a sheet of plastic wrap over the top, spray with vegetable oil spray and then flip it over so the greased side is against the dough. Cover the whole thing with a clean dish towel and let rise until almost doubled. Bake for approximately 25-30 minutes in a preheated 350 degree oven. When the Sticky Buns are baked, turn it upside down immediatel onto a serving plate or cooling rack. Cool, slice, and serve.

Macaroni Salad

When I was growing up, a favorite salad for potlucks and hot summer evenings was Macaroni Salad. It could be as simple or as complicated as you felt like making it and it always tasted fresh and tangy. As with most of my recipes, creativity is an option so let your imagination and cupboard help you make some changes! Macaroni Salad 16 ounces your favorite pasta (not spaghetti) 3/4 cup olive oil 1/2 cup red wine vinegar 1/4 cup sugar 1 small can of sliced, black olives 1/2 cup cubed Provolone cheese 1/2 cup diced fresh mozzarella cheese 1/2 cup crumbled Feta cheese 2 cups fresh, chopped tomatoes 1 cup chopped, red onion 1 tablespoon dried oregano 1/2 teaspoon chili flakes 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup crumbled bacon Cook pasta until it is just done, rinse, and drain. In a bowl, mix together the oild, vinegar, sugar, and seasonings. In a large bowl, combine pasta, the remaining ingredients, and the dressing. Refrigerate two to six hours to marinate the flavors into the ingredients. Serve!

Easy Pickle Relish!

Don't have time to fuss yet want to put something unique and homemade on your holiday table? Not enough time to run to the store for what you actually want for you hamburgers and hot dogs? Most of us probably already have these items in the cupboard so with some slicing and dicing, it is possible to have fun in the kitchen and impress! Really Easy Pickle Relish 1 cup diced dill pickles 1/4 cup finely diced red bell pepper 1/4 cup sweet mustard or Dijon 3 tablespoons brown sugar 2 tablespoon cider vinegar Combine all the ingredients in the morning, place in a serving dish or jar and serve that evening. This is an item that needs to be kept refrigerated and will stay fresh for approximately a month . . . if it lasts that long!

Fast Chicken Noodle Dinner

The hour is late and dinner needs to be on the table sooner than you have time to plan the meal. This is a time-saver tht always tastes good  . . . and is fast!

Fast Chicken Noodle Dinner
1 chicken, cut up into serving pieces
Salt
Pepper
1 teaspoon Granulated onion
1 teaspoon Granulated garlic
Salt & pepper to taste
1 small can of mushrooms
1 can of cream of mushroom soup, undiluted
Pasta of your choice.

In a large skillet, brown the chicken thoroughly. Remove the chicken to a plate, remove most of the fat (you want to retain some for flavor), and add the onion, garlic, soup, and mushrooms to the skillet, bring to a simmer. Return the chicken to the skillet, salt and pepper to taste, cover and simmer on low until chicken is tender and done. Serve over hot, cooked pasta - your choice.

The recipe is easy to adjust for servings - more chicken, two cans of soup and extra on the rest of the seasoning.

Green Chili Rice

As you know by now, I like a bargain meal or side dish. This one could work for a meatless Friday meal or a side dish to chicken or beef. Green Chili Rice 1 cup white rice 1 cup sour cream 2 cups Monteray Jack Cheese, shredded 4 ounce can of roasted diced chilies 1 teaspoon chili flakes 1/4 cup chopped green onion 1/2 teaspoon ground black pepper 1/4 teaspoon ground cumin Cook the rice according to package directions or in a rice steamer. Combine the rice with the remaining ingredients except for 1/2 cup of the shredded cheese. Spread the mixture into a greased casserole dish and then top with the remaining cheese. Bake, uncovered, in a 350 degree oven for approximately 25-30 minutes or until cheese is bubbly and casserole is heated thoroughly. Serves four to six. Ideas . . . 1/2 cup diced, cooked chicken or ham changes the game plan! 1 can of drained tuna would be interesting. Mix the 1/2 cup topping cheese with some Panko crumbs for extra crunch. Use 1/2 Monterary Jack and 1/2 sharp cheddar cheese. Want it hotter? Use canned Jalepeno chilies.

Cook's Catalyst - Chapter 26 - Chinese, Please!

Chapter Twenty-Six Chinese, Please! The Oriental section of the supermarkets has a lot of creative tools for your kitchen work. I used to think egg rolls were something you could only get in a Chinese restaurant. Since I discovered the egg roll wrapper and wonton sheets at the store, we can indulge at home. And I know exactly what goes into them, too! Egg Rolls 1 package egg or spring roll wrappers (usually in the refrigerated section) 1 egg, scrambled ½ cup shredded cabbage (you don't need any special type) 1 cup cooked, shredded meat. (Keep an eye on your leftovers for this!) 2 cloves fresh garlic, minced 1-2 tablespoons soy sauce 2 tablespoons Chinese barbeque sauce or paste, optional but a great flavor enhancer 1 egg, uncooked Salt and pepper to taste 1 egg, beaten Combine the cooked egg, cabbage, meat, garlic, soy sauce, barbeque sauce, raw egg and salt and pepper to taste. Take one sheet of egg roll wrapper. Place a tablespoon or so on the edge closest to you. Brush the beaten egg on the other three edges. Fold the long sides over about an inch on each side. Roll the egg roll up, securing the end with a little more or your egg ‘glue'. Set aside on waxed paper until ready to cook. While you complete your egg rolls, heat a deep pot of vegetable oil or use a fryer if you have one. Deep fry each egg roll until golden. Drain on paper towels. After they have all cooled a bit, deep fry them again until deeper brown. This is what insures a crisp egg roll. If you have a delay in serving, they will keep pretty well in a 350 degree oven for five or ten minutes. Serve as soon as possible. My eldest son, John, hates eggs for some reason known only to him. One meal time, he was carrying forth about why he dislikes eggs. We countered with food he loves that have eggs in the ingredients. Just as he bit down on a favorite portion of his Chinese dinner, I said, "And then there's . . . egg rolls . . .!" He still hates eggs but he doesn't voice it as often now! The wonton wrapper are a third of the size of the spring roll wrapper. These can be used to make small, appetizer-sized egg rolls. They are made the same as the egg rolls only you end up with miniature egg rolls that even the children will exclaim over If you have a handful of chicken or roast beef left over, save it and you can make Wonton Soup. The filling is up to your tastes, however, I can give you a few ideas to get you started. Filled Wonton for Soup Approximately one cup of finely chopped cooked chicken or beef. 2 cloves fresh garlic, minced Dash soy sauce ½ teaspoon Sesame Oil 1 green onion, finely chopped 1 sliver fresh ginger (found in vegetable section), diced 1 raw egg Salt and pepper to taste 1 egg, well beaten Chicken broth, fresh or canned Combine all ingredients in a bowl except for beaten egg and broth. Mix thoroughly. Take one wonton skin, brush entire surface with beaten egg. Place a teaspoon of filling in the middle. Fold over to form a triangle. Press edges together firmly. The egg ‘glue' should keep them together. Set aside on waxed paper until all of them are ready. These filled wonton can be boiled in a simple chicken broth and served piping hot as a starter to dinner. You can make the soup a bit heartier with the addition of diced vegetables, some Chinese pea pods, bamboo shoots or water chestnuts. What sounds good to you today? Basic Chicken Broth Save your chicken wings, necks and backs for this! 2 green onions 1 brown onion, quartered 2 thin slices of fresh ginger 2 ribs of celery 1 carrot 2 cloves fresh garlic, smashed Place all of the above in a large cooking pot and cover with water. Very slowly bring to a simmer and keep it cooking two hours. Cool down and strain out all the solids and discard. You may be able to salvage bits of chicken from the bones and that can only add to your creation. Add vegetables of choice, bring to a boil and gently toss in your filled wonton. Cook until they are just hot through. Serve in bowls with a sprinkling of minced green onion, parsley and, perhaps, a teaspoon of toasted Sesame seeds. The egg roll and wonton wrappers are not limited to savory meal time offerings. They can also be used with sweet fillings for coffee time or interesting desserts. Walnut-Wonton Treats Won Ton skins 3/4 cup almost ground walnuts Zest of one lemon 2 tablespoons honey  lemon juice 1/4 cup dark, brown sugar 1 teaspoon cinnamon Thoroughly combine all ingredients. Fill wonton skins as previously instructed. Deep fry once until very golden brown. Drain on paper towel, arrange on a platter and dust with powdered sugar. Spicy Apple-Filled Egg Rolls 3-4 green apples, coarsely chopped ½ cup granulated sugar, more if you like it sweeter 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg Zest of one lemon Sprinkling of lemon juice Combine all the ingredients in a bowl. Use only a bit of lemon juice to flavor not soak! Wrap the egg rolls according to previous recipes using the raw egg to seal. Deep fry until pale golden. As before, when they are slightly cool, deep fry again until deep gold and crisp. Drain and serve with a dusting of powdered sugar, whipped cream or a scoop of vanilla ice cream. If you need a quick sweet, cut either the wonton or egg roll wrappers into wide strips and deep fry until golden. Pile on a platter and dust with powdered sugar.

Budget-Minded, Quick Treat!

This is a fast candy treat to make on a 'boring' afternoon. The children can help and it could be a surprise for Dad when he gets home from work. The best part is you probably have the ingredients in your cupboard. The even better part is you can be creative and substitute some of the inclusions in the recipe. Quick Candy Treat 2 cups semi-sweet chocolate chips 1 cup chunky peanut butter 4 cups minature marshmallows (using the colorful ones only add to the drama!) 1/2 cup chopped walnuts. Gently meld the chocolate and peanut butter together. Keep stirring until smooth. Remove from heat and quickly mix in the walnuts and marshmallows. Now, you can either spread the mixture into a greased 9-inch pan or drop spoonfuls onto parchment or waxed paper. Chill until firm. Ideas . . . You don't have to use walnuts, mixed nuts, cashews, pecans . . . it's your call! 1/2 cup of your favorite cereal? Coconut? Chow Mein Noodles?

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Tangy Cheese Crisps

Need to bring a snack tray to a pot luck? Want to add something interesting to the salad plate? Just need a relatively quick cracker-like treat for the family? These are very tasty. You know what you are putting into them so they are better than a dry box of store-bought crackers.

Tangy Cheese Crisps
1/2 cup butter
1 cup grated sharp Cheddar cheese
1/4 cup grated Romano or Parmesan cheese
1 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne

Ingredients should be at room temperature. Cream the butter until smooth. Add the cheeses and cayenne and beat until very smooth. Stir in flour to the cheese mixture to form a dough. Chill for about an hour. Form into 1-inch balls. Place on a parchment-lined baking sheet.

Bake in a preheated 350 degree oven for approximately 10 minutes or until pale, golden brown. Great hot, warm, or cold.

*If the crisps don't spread out enough, you can press them down a bit with a fork to form a crisscross
pattern.

**You can roll the unbaked balls of dough in poppy or sesame seeds for an even more festive presentation.

Shortbread Cookies at Home!

Shortbread 3/4 cup butter, softened (not melted!) 1/4 cup granulated sugar 2 cups all-purpose flour 1 tablespoon cornstarch Blend the butter and sugar together thoroughly. Work in the dry ingredients either with your fingers or with a pastry cutter. It should come together into a workable dough. Chill while you preheat the oven to 350 degrees. Line your baking sheets with parchment paper or use vegetable oil spray. I like using parchment for these cookies as it absorbs some of the butter fat and gives a nice, brown underside without burning. Roll out dough to about 1/2-inch thick and cut with your favorite, small cookie cutters or just use a glass and make circles. Bake for about 20 minutes or until the top just starts to get a golden tinge. You don't want brown cookies as they will be dried out. Ideas . . . Make circle cookies and when they are baked and cooled, dip each cookie half way into melted chocolate. Let set on waxed paper. When the half-dipped cookies are set, drizzle white icing to make a contrasting design. Before baking, brush tops of cookies with beaten egg white and sprinkle with colorful sugar or chopped nuts. Use dough for a pie crust for a pre-baked crust for a pudding-type pie or fresh strawberry pie

Cook's Catalyst - Chapter 25 - Oodles of Noodles

Chapter Twenty-Five Oodles of Noodles Pasta is another time and budget saver we all have in our cupboards. It is easy to throw together a pot of spaghetti using a store-purchased can or bottle of tomato sauce. Sometimes when the budget makes itself known, even a couple of dollars for a bottle of spaghetti sauce is too much to spend right now. There are interesting alternatives! Buttered Poppy Seed Noodles 16 ounces spaghetti 1 stick butter (margarine won't work as well here.) 2-3 tablespoons poppy seeds Prepare your pasta to taste. Drain thoroughly and place back into warm pot. Melt the butter and add the poppy seeds. Simmer very slightly for a moment or two to blend flavors. Pour over the pasta, toss gently and serve. Walnut-Garlic Pasta 16 ounces spaghetti 2 tablespoon butter 1/4 cup olive oil 3 cloves fresh garlic, diced ½ cup coarsely chopped walnuts While your pasta is cooking, melt the butter with the olive oil. Throw in the garlic and cook gently until softened. Toss with the chopped walnuts, cooking two or three minutes longer. Be careful not to burn the butter/oil mixture. Pour over now cooked and drained spaghetti, mix together and serve. A crisp, green salad goes well with this. And there is always your fresh bread to consider!

Almost-Vegetarian Barley Soup

I like vegetable soup but am not above using chicken broth for the liquid! This is a filling meal in itself and all it needs is some good bread and butter to complete the menu. Almost-Vegetarian Barley Soup 1/2 cup barley 7 cups chicken broth or half chicken broth and half water 4 tablespoons olive oil 2 large onions, chopped 8 cloves of garlic, smashed and chopped 1 teaspoon salt pepper to taste Pinch of chili flakes 4 new potatoes, peeled and diced 4 stalks of celery, diced 1 cup diced red bell pepper (or any color bell pepper you might prefer) 1 cup peeled and diced carrots 1 cup green beans (frozen and defrosted is fine) 1 cup your favorite yellow squash 1 teaspoon dried thyme 1/4 cup dry sherry 3 chopped green onions or scallions 1 cup fresh or frozen corn 1/2 cup sliced mushrooms 1/2 cup fresh Basil, snipped into strips 1/2 cup freshly grated Romano or Parmesan cheese In a large pot, sautee the onions and garlic until fragrant and softened. Add the barley, salt, pepper, and chili flakes. Cook a minute to warm the ingredients. Add the chicken broth/water, bring to a boil, reduce to a simmer, cover and cook until barley is tender. It is usually about 20 minutes but check the package. After the barley is done, add all the ingredients except the Basil and the Romano cheese. Cover and simmer about 15-20 minutes or until the vegetables are tender. Test for seasoning. Stir in the Basil and cheese and serve. If you like, you can add a can of diced tomatoes for a more Italian presentation with a teaspoon of Italian seasoning.

Cream of Vegetable Soup

If we ever got into a situation where fast food wasn't readily available, I often wonder what many people would do to put a meal on the table. Lives can be too convenient and not prepare us for managing without our own wits and talents. That is why all my children have a working knowledge of the kitchen and can cook for themselves. It is an art, a craft, and, possibly, a survial skill! This is an easy recipe when funds are low but people are still hungry. It can be as simple or as fancy as you like it. It is a good recipe for a beginner and a great 'blank canvas' for a more experienced cook. Cream of Vegetable Soup 1 1/2 cups chicken broth 1 cup cooked peas 1/2 cup steamed carrot slices 2 stalks of celery, sliced 1 cooked potato, roughly diced 1 chicken bullion cube 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon onion powder Place all the ingredients into a blender and puree until smooth. Add the mixture to a suitably-sized cooking pot and blend in one cup of whole milk. Bring to a slow simmer, stirring constantly. Reduce to low heat, cover, and cook an additional five minutes. Taste for seasonings. Ideas . . . Add a few crunchy croutons just before serving. Sprinkle each bowl with finely minced parsley and a teaspoon or so of grated cheese, your choice. Serve over hot, brown rice. Top with a tablespoon of French fried onions (the canned variety in the canned vegetable section) Serve with garlic bread. Top with a sprinkling of finely chopped green onion.

Rich Chocolate Citrus Fudge Cookies

Rich Chocolate Citrus Fudge Cookies 2 large eggs 1/2 teaspoon baking soad 1/2 cup melted butter (not margarine) 1 tablespoon freshly-grated orange zest 2 teaspoon vanilla extract 1 devil's food chocolate cake mix 1/2 cup all-purpose flour 1 cup semisweet or milk chocolate pieces/chips 1/3 cup chopped nuts Preheat oven to 350 degrees. Line with parchment paper or vegetable oil spray baking sheet with one-inch sides. Combine all the ingredient in a mixing bowl and mix until ingredients are well-combined. The dough will be somewhat stiff. Spread batter evenly into the prepared pan. Bake for 12 minutes and check by inserting a wooden pick into the cookie. If the pick comes out clean of crumbs, it is done. Be careful, however, to not over cook and dry out the cookies. Cool for approximately ten minutes and then cut into 1-1 1/2-inch squares. Before removing from pan, dust surfice with sifted powdered sugar. Makes about 5 dozen cookies depending on the size you cut them. Ideas . . . Instead of the powdered sugar topping, you can drizzle with an orange icing. Glaze with a vanilla or chocolate glaze and sprinkle with finely chopped nuts. Scatter chocolate chips over the surface of the cookies as soon as it exits the oven and then spread them out into an 'icing' as they melt. Refrigerate before cutting. Cut plain squares of the cookies and top with vanilla ice cream and sliced strawberries.

Budget Pasta Sauce

In keeping with a previous post where I mentioned that pasta shows up on our dinner table often in view of living within the economy, this is an easy way to produce the sauce and save a trip to the store. I usually try and stock up when tomato products are on sale as they come in every handy for dinner time emergencies! If you like, you can even puree this (except for the fresh Basil) and have tomato soup. Add some cheesy croutons and pasta and it could be a meal in a bowl! Quick Pasta Sauce 1 tablespoon olive oil 8 garlic cloves, peeled, smashed, and chopped 28-ounce can of diced tomatoes 1 small can of tomato paste Salt & pepper to taste Pinch of chili flakes 2 teaspoons dried Italian seasoning Freshly chopped Basil (You can use dry if no fresh is available) Saute the prepared garlic in the olive oil until the garlic is softened but not browned. Add the rest of the ingredients except for the fresh Basil. Bring to a boil and immediately reduce the heat and simmer about 10-15 minutes. Stir in the Basil and serve over hot pasta. This sauce also works for making lasagna, ziti, and other Italian dishes. I like it over grilled, boneless chicken with a generous grating of Romano cheese.

Super easy cake baking . . .

I was listening to a food show on the radio today called The Fork Report. The host said that you can bake boxed cake mixes using only 12 ounces of soda instead of the oil and eggs! According to the tasters he had at hand, the cakes were moist and very good. I like a short cut and the idea intrigues me. The host of the show said he made a lemon cake mix using orange soda. He also made a chocolate cake mix using Dr. Pepper. My son and I were mulling over the possibilities and he immediately hit on a favorite soda and thought vanilla cake mix with cream soda. I don't use artificial sweetners of any kind but the host did say that diet sodas will work just as well. Now I have to be doubly vigilant in watching for cake mix sales. I usually keep a couple on hand for emergencies but the prices haven't been in line with my budget lately.

Basic Chicken Broth

A lot of recipes start with  chicken broth. Instead of the expense of buying cans of prepared broth, it is easy enough to make your own. When I cut up a whole chicken, I always save the back and wing tips, neck, etc. for making broth. Chicken Broth 1-2 pounds of chicken parts (No chicken parts, you can use 3-4 skin-on chicken thighs) Vegetable oil 2 peeled and roughly chopped carrots 3 stocks of celery, roughly chopped 1 large onion, peeled and diced 8 peeled cloves of garlic, smashed and chopped 8 peppercorns 2 bay leaves 3 teaspoons of salt Brown the chicken in the bottom of a large cooking pot until browned on all sides. This adds depth to the flavor of your soup. Add the vegetables and cook a few minutes to soften a bit. Add the rest of the ingredients and water to fill the pot 3/4th full. Bring to a simmer, cover, and maintain it at this temperature for about two hours. You want a strong simmer not a constant boil. If the water simmers down too much, add water. Cool the soup down a bit, drain the vegetables and strain the broth. If you used the chicken thighs, shred the meat from the bones and put aside. You now have the basis for soups and other recipes that call for broth. If you aren't in need of the broth within a day or two, freeze it in containers. I like to freeze my broth in two cup containers so I can defrost what I need without using the entire amount. Some people like to freeze it in ice cube trays and then bag the cubes for use as needed. You can either use the meat from the chicken thighs for soup, chicken salad sandwiches, or freeze for soup another day.

Cheese dip or tasty sauce . . .

I may have shared this before but summer is always a good time for a reminder. One of the most popular items I can offer at an informal party or barbecue is a spicy cheese dip. The recipe is simple and you can get very creative with it and it can't go wrong.

1-2 pounds of processed cheddar cheese. This is the block of semi-soft cheese you can find in the refrigerated section of the store.
1 16-ounce jar of your favorite salsa
1 small can of chilies - your choice for hotness
1 small can of sliced black olives
Lots of tortilla chips and a platter of dippable vegetables like broccoli, celery sticks, cauliflower, Bell pepper, jicama, etc.

If you have a crock pot, you don't have to worry about it at all. Just put all the ingredients except for the tortilla chips into the crock pot, set it on low and come by to stir it once in awhile as it melts.

You can also do this in a stove top pot but have to pay more attention so it doesn't burn.

You can set the crock pot right on your serving table with a ladle so people can help themselves. If you are putting it out from the stove, make sure your serving dish is microwaveable so you can reheat it from time to time.

This also makes a nice sauce for burritos or over grilled chicken. I like it over boiled potatoes for a fast lunch.

Easy Oatmeal Cookies

As you might have noticed, my favorite cookie is oatmeal and I'm always looking for ways to tweak the recipe to see if I can add another layer of flavor to the basic one. There also seems to be a mind set of less guilt involved in eating oatmeal cookies because they do have oatmeal in them and we all know oatmeal is good for us. Don't think about the sugar and butter! These are great to have on hand in the freezer for treats during the week. A few seconds in the microwave and you have an almost-warm from the oven cookie. Easy dessert in the summer as they go great with a bowl of ice cream. YET ANOTHER OATMEAL COOKIE 1 cup butter, softened (not melted!) 1 cup dark brown sugar 3/4 cup granulated sugar 2 eggs, well beaten 2 teaspoons vanilla 1 1/2 cups flour extract 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon cinammon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cloves 3 cups oatmeal - not the instant type 1 cup dried cranberries (1/4 cup fresh orange juice, tablepoon of brandy.) 1/2 cup chopped walnuts or pecans Soak the cranberries in 1/4 cup fresh orange juice with a tablespoon of brandy. Beat eggs and vanilla together. Stir in the cranberries and let them soak for an hour. My mother taught me to infuse dried fruit, raisins, or such before baking to keep the moisture in the fruit. If you don't have time, just keep going and you will still get a good cookie. Preheat over to 350 degrees and line your baking sheets with parchment or grease them with vegetable oil spray. Whip together the butter, granulated sugar and brown sugar until light and fluffy. Stir in the dry ingredients until and mix well. Add in the egg and cranberry mixture. If you have a stand mixture with a paddle, this works well. Then add oatmeal, nuts and mix well. Scoop into walnut-sized balls and place about 1 1/2 inches apart on the prepared baking sheets. Bake 8-10 minutes. Allow to cool on baking sheet until firm enough to transfer to wire rack. Made about 2 1/2 to 3 dozen cookies depending on the size. Ideas . . . Try half raisins and half cranberries or go totally with the raisins. Add 1/2 cup or so of your favorite chocolate or white chips to the mix. Peanuts would making an interesting flavor profile. Half dried cranberries and half candied pineapple bits. I wouldn't soak the pineapple. Leave out the fruit and nuts and go with a basic oatmeal cookie.

Cook's Catalyst - Chapter 24 - Definitely Time to Get Saucy

Chapter Twenty-Four Definitely Time to Get Saucy Cheese sauce sounds scary but is actually easy and can be used in many different ways to compliment your mealtimes. I usually use sharp cheddar as I think the pungent flavor goes further while using less. Basic Cheese Sauce ½ stick butter or margarine ½ cup all-purpose flour 1 small brown onion, finely chopped 2 cups milk 2 cups grated cheddar cheese 1 teaspoon dried mustard 1 teaspoon salt A good pinch of black pepper Melt the butter in a deep sauce pan. Add onion and cook until limp and transparent. Add flour and continue cooking until it gathers together. Cook one or two minutes longer. Very gradually add milk, stirring constantly while it is heating. Cook and stir until mixture starts to thicken. Add the cheese and the rest of the ingredients. Keep stirring until cheese is thoroughly melted into the milk mixture. Remove from heat. Now that you have a beautiful pot of beautiful cheese sauce, you can open up your lines of creativity and make dinner! Macaroni and Cheese is the first thing that comes to most minds. Cook according to package directions, 16 ounces of pasta, your choice. Cook until just done, drain and pour into your pot of sauce. Mix well and place in greased oven-proof baking dish. You can top it with buttered bread crumbs, wheat germ or even corn flakes. Bake at 350 degrees for about 30 to 40 minutes until golden brown and bubbly. Reheats nicely the next day, too. Greek Macaroni and Cheese includes the addition of ½ cup crumbled Feta cheese and a pinch of dill before baking. The little pockets of pungent cheese midst the cheddar will have people wanting more and not knowing why! Summer Macaroni and Cheese needs a small can of drained, diced tomatoes. Simply add the tomatoes to the macaroni and cheese before you bake it. My daughter, Julianna, was in a sacrificial frame of mind last week. She solemnly told me that she was going to give up her breakfast every day and send it to the poor children. I said she had a good heart. She went on to say that she was also going to send her lunch off to the missions every day just for Jesus. I said she was a thoughtful girl. She then asked what we were having for dinner. I said it was macaroni and cheese. Julianna said with some conviction, "And I am definitely sending that overseas!" Cheese sauce goes with pasta. Instead of your usual tomato sauce, try pouring over a helping of cheddar cheese sauce onto a plate of hot spaghetti. Extra, freshly ground pepper goes nicely with this. Garlic bread can only be a help in sopping up the sauce. Cheese sauce baked with cooked rice is a change of pace. You can use any of the above mentioned combinations or think up a few yourself. Sometimes a seemingly empty cupboard or refrigerator can turn up some interesting additions to your casseroles. Swiss cheese melted down with some wine is fondue. You may be one of those fortunate ones who have a fondue pot lurking with the other unused wedding presents! If not, it can be made on the stove and the resulting sauce is good over steamed vegetables or dipped up on crusty pieces of fresh bread. Swiss Cheese Fondue Two and a half cups grated Swiss cheese 1/4 cup all-purpose flour One cup white wine Pepper to taste Toss the cheese with the flour, mixing until cheese is all dusted with it. Heat wine in a saucepan and gradually add the cheese. Stir constantly until a smooth sauce is formed. Remove from heat and add a teaspoon of freshly, ground pepper. My husband (before I met him!) took a young lady to a romantic, sidewalk café that served Fondue in a pot kept warm with a candle. It was a breezy evening and most of it was spent trying to relight the candle underneath the continually congealing fondue. Obviously, it was not a relationship that was meant to be! As long as you are thinking about cheese, you might as well know that you are more than capable of making a popular, but seemingly difficult, Italian dish. A plate of Fettuccine Alfredo will set you back several bucks at an Italian restaurant. For the cost of one restaurant meal, you can cook a quite respectable meal for your entire family. My Version of Fettuccine Alfredo 16 ounces pasta noodles (spaghetti works well, but fettuccine noodles hold the sauce better!) 1 cup heavy cream (milk works if you are watching budget and calories) 1 stick butter 3/4 cup grated Romano or Parmesan Cheese, dusted with 2 tablespoons all-purpose flour 1 teaspoon freshly ground black pepper 1/4 cup finely chopped green onion 1 tablespoon finely chopped parsley Cook your choice of pasta until just done. You don't want a mushy presentation here! Drain the pasta and place back in the pot. While the pasta is cooking, melt the butter in another pot. Add the milk gradually and bring to a simmer. Add the flour-dusted cheese and stir constantly until it form a lightly thickened sauce. Add the pepper and onion to the cheese sauce, toss with the cooked pasta, arrange on a serving platter and sprinkle with the parsley. You can easily increase or decrease this recipe depending on how many you are serving and whether this is a side dish or a course in itself. Additional grated cheese on the side as well as pepper can only improve each person's portions according to individual tastes. Chili flakes are an interesting sprinkle on the hot pasta. If you prefer the casserole route, try the following recipe. It has the taste of Fettuccine Alfredo yet frees you up for last minute details in the kitchen. Baked Fettuccine Alfredo 16 ounces pasta, choose your favorite shape although spaghetti is not a good choice here. 1 cup milk, approximately 1/4 cup butter 1 cup grated Romano or Parmesan Cheese, dusted with 2 tablespoons all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon salt 1/4 cup finely chopped green onion ½ teaspoon hot pepper flakes 1 tablespoon finely chopped parsley 1 cup finely ground bread crumbs ½ cup grated Romano or Parmesan Cheese Preheat your oven to 350 degrees. Cook your pasta of choice until just done. Drain the pasta and place in a greased baking dish. Combine the cheese, flour, pepper, salt, onion, pepper flakes and parsley and arrange over the pasta in the baking dish. Pour in milk until it comes half way up the sides of the baking dish. It shouldn't cover the pasta. Dot with pieces of butter. Combine the cheese and bread crumbs and spread over the casserole. Bake until golden and bubbly. Serve immediately with a nice green salad and some of your fresh bread.

Cook's Catalyst - Chapter 23 - A Family to Feed and Only One Baking Dish to Wash

Chapter Twenty-Three A Family to Feed And Only One Baking Dish to Wash A meatless but filling salad is a good Lenten dish. Cheese is another of our budget stretchers. A little goes a long way. A lot makes a gourmet meal! And a one-dish main course can limit your time spent in the kitchen! Scalloped Potatoes Six to eight baking potatoes, peeled and thinly sliced One pound Monterey Jack cheese or Swiss One brown onion, finely chopped ½ cup all-purpose flour Salt and pepper to taste 1 teaspoon dried dill 1 teaspoon dried or fresh parsley Milk Place the sliced potatoes in a mixing bowl and combine thoroughly with all ingredients except milk. Spread potatoes in a flat, greased baking dish. Pour milk over potatoes until it reaches halfway up the pan. Bake in preheated 350 degree oven for 35 to 45 minutes or until brown and bubbly. Scalloped Potatoes is another of those dishes that can change according to your mood, your kitchen supplies and your creativity. Scalloped Ham and Potatoes only need the addition of one cup or so of cubed ham. Something to think about when you are putting away the dinner leftovers! Scalloped Sausage and Potatoes incorporates a cup or so of browned, crumbled sausage to make a heartier, spicier dinner . . . depending on the type sausage you select. Scalloped Potatoes and Hot Dog slices is for when the refrigerator only yields two or three abandoned hot dogs! Thinly sliced and mixed in with the rest of the ingredients, they give it a good, meaty flavor. Cheddar-Romano Scalloped Potatoes uses a cup of grated, sharp cheddar cheese, ½ cup freshly grated Romano cheese, salt and pepper to taste and two green onions, finely chopped.

8 healthy food to get you through the finals . . .

One of my Blog readers passed on a handy article that could be helpful and beneficial to everyone facing school finals or just getting through the day. Healthy eating works for everyone! “8 Healthy Foods To Get You Through Finals” http://www.onlinebusinessdegree.org/2012/05/14/8-healthy-foods-to-get-you-through-finals/

Easy Cake . . .

I like to fuss in the kitchen but there are days when I have to get something in the oven fast and appreciate throw-together recipes. This is one of those recipes. I've seen several versions of it but this is the way I like to do it. Living on Easy Cake - #1 1 cup granulated sugar 2 cups all-purpose flour 2 large eggs, lightly beaten 2 teaspoons baking soda Smidge of salt 2 teaspoons vanilla extract Grated zest of one lemon 1/2 cup chopped pecans 1 20-ounce can pineapple tidbits, undrained Preheat oven to 350 degrees. Vegetable oil spray a 9x11-inch baking pan or two smaller pans. You can divide it between two 8 or 9-inch round ones to have one cake today and another one for breakfast tomorrow . . . after the children and husband are off for the day, of course! Mix together the dry ingredients in a large bowl. Add the rest of the ingredients and mix to just combine. Baking time will depend on the size of the pan but approximately 20-30 minutes. Check after 15 minutes to see how it is going. Living on Easy Cake - #2 1 cup granulated sugar 2 cups all-purpose flour 2 large eggs, lightly beaten 2 teaspoons baking soda Smidge of salt 2 teaspoons vanilla extract Grated zest of one lemon 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 cup chopped walnuts 2 cups canned apple slices, undrained 1/4 cup water if the canned apples don't seem to have enough liquid. (I've used brandy with good results!) Prepare and bake as for the Living on Easy Cake - #1. Remove from the oven when done and cool thoroughly before icing the cake(s). You now have a decision to make: Lemon or Chocolate Icing? Lemon Icing 2 cups powdered sugar 1 teaspoon lemon zest 1 teaspoon vanilla extract Enough fresh lemon juice to form a pourable but somewhat thick icing. Chocolate Icing 2 cups powdered sugar 2 teaspoons vanilla extract Dash of cinnamon 1/4 cup baking cocoa Enough milk or cream to form a pourable but somewhat thick icing. (Believe it or not, but Chocolate Icing tastes good with pineapple!) If you have the time, toasting the nuts brings the recipe to a whole, new level. Just be sure the nuts are cooled down before using.

Easy Almond Cookies

I think the scent of almond is one of my favorites. If it is in line with something baking in the oven, even better. This one covers both aspects and tastes like you fussed more than you did. Easy Almond Cookies 1 cup butter, softened 1/2 cup granulated sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/4 cup finely ground toasted almonds 2 1/2 cup all-purpose flour Preheat over to 325 degrees. Line baking sheets with parchment paper or use vegetable oil spray. Cream together the butter, sugar, and flavories until light and fluffy. Stir in the almonds and flour and mix well. Roll into tablespoon balls of dough. Roll in either granulated or colored sugar. Place about twe-inches apart on prepared baking sheets. Gently press down a bit with the bottom of a glass. Bake for approximately 15 minutes or so depending on size and thickness of cookies. They should be browned on the bottom and golden around the edges. Let them rest on the baking sheet for a few minutes before removing to cooling rack. You should have about 3-3 1/2 dozen cookies.