Ginger Molasses Cookies

PREP IN ADVANCE TO CHILL

Loni P. 

Cheryl Day's Treasury of Southern Baking

4 3/4 (594g) unbleached all-purpose flour 

2 Tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground coriander 
1/4 teaspoon ground cardamom
2 teaspoons (11g) baking soda
1 teaspoon fine sea salt
Grated zest of 2 lemons
3/4 pound (3 sticks/340g) unsalted butter, at room temperature
2 cups (400g) granulated sugar
1/2 cup (118ml) dark molasses
2 large (100g) eggs, at room temperature
3/4 cup (150g) turbinado sugar for rolling 

In a large mixing bowl, whisk together the flour, ginger, cinnamon, coriander, cardamom, baking soda, salt, and zest. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on medium speed until superlight and fluffy, 3 to 5 minutes. Add the molasses and mix until blended. Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Add the flour mixture in thirds, mixing until just combined. 

Remove the bowl from the mixer stand (if using) and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. Cover the bowl with plastic wrap and chill until the dough is firm, at least 2 hour, and up to overnight. 

When you are ready to bake, position the racks in the middle and lower third of the oven and preheat the oven to 350. Line two baking sheets with parchment. Pour the turbinado sugar into a shallow bowl. 

Use cookie scoop or spoon to portion the cookies, then shape each one into a ball with your hands. Roll the balls in the turbinado sugar and place them on the prepared baking sheets, leaving 2 inches between them to allow for spreading. Place the sheets of cookies in the refrigerator to chill for about 15 minutes before baking (optional). 

Bake the cookies for 12 to 17 minutes, rotating the pans halfway through and switching their positions (optional). It's difficult to check darker cookies for doneness: Look for browner edges that are slightly firm to the touch; the middles should have started to puff and look dry. Let the cookies cool completely on the pans on wire racks. 

The cookies can be stored in an airtight container at room temperature for up to 3 days.  

Easy Winter Fresh Fruit Salad

Recipe found and adapted here

Fantastic fresh and healthy side dish for Thanksgiving and/or Christmas dinner to offset the typically heavy holiday foods. 

1 cup fresh blueberries

1 cup peeled and diced kiwi fruit

1 cup fresh mandarin orange segments 

1 cup diced apples or pears 

1 cup halved grapes 

½ cup fresh pomegranate seeds 

lemon juice (for apples/pears)

Place the fruit in a serving bowl. If using pears/apples toss them with a light squeeze of lemon juice before adding to the salad. 

Notes:

The fruit is very adaptable to what is in season and what you prefer. You’ll want about 5-6 cups total fruit (not including the pomegranate seeds). The lineup listed above is my favorite (I use pears when I can find delicious, ripe ones). 

Pomegranate Seeds: I personally think the pomegranate seeds are essential for this fruit salad – for color, texture, flavor and prettiness.

Christmas English Toffee

Recipe Found HERE

1 cup chopped pecans 

1 cup unsalted butter 226g 

1 cup granulated sugar 200g 

¼ cup water 

1/2 tsp kosher salt 

1 tsp vanilla extract 

1 cup milk chocolate chips 

3 tbsp finely chopped pecans for the topping, plus sea salt if desired 

Line a 9x9 inch baking dish with parchment paper then sprinkle the bottom evenly with chopped pecans and set aside. 

Add the sugar, water, salt and butter to a heavy-bottomed pot. Place over medium heat and bring to a boil, stirring frequently. 

Once boiling stir occasionally until the mixture reaches 300F, which is the hard crack stage. 

Remove from heat and carefully stir in the vanilla then immediately pour over the chopped pecans. Use a spatula to spread to the edges into a flat layer then set aside to cool slightly for about 2 minutes. 

Sprinkle chocolate chips over the top and cover with foil for 4 minutes so the chocolate chips soften. Use a spatula to spread the chocolate into a thin layer then sprinkle with finely chopped pecans and a bit of sea salt if desired. 

Refrigerate for at least an hour before lifting from baking dish and breaking into pieces. You can score the top with a knife then snap into pieces for a cleaner look. 

NOTES:

• Toasting nuts is always a nice way to bring out more depth of flavor. Spread the chopped pecans on a baking sheet and bake at 350F for about 4 minutes or until fragrant. 
• You can sub in toasted chopped almonds for the pecans if desired. 
• A candy thermometer makes this such an easy recipe to make, do yourself a favor and pick one up if you don't have one yet. 
• Store toffee in an airtight container in a cool place. Humidity will make the toffee sticky while heat will melt the chocolate. 
• The chocolate is optional. You can leave it out or use 1/2 a cup instead for a paper thin layer. Milk, semisweet or bittersweet are all fine, it's really up to your personal preference. 
• I love this when topped with a sprinkle of big flaked sea salt, you can find Maldon's sea salt at most grocery stores or look for a brand that says fleur de sel.

French Green Beans & Shallots

Recipe Found HERE 

4 cups water 

1 pound very small, firm green beans, cleaned 

3 tablespoons butter 

3 tablespoons peeled and chopped shallots 

¼ teaspoon salt, or to taste 

¼ teaspoon freshly ground black pepper, or to taste 

1 teaspoon lemon juice 

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water. 

At serving time, heat the butter in a skillet, add the shallots and sauté for about 1 minute, until the shallots start to brown. 

Add the beans, salt and pepper, and sauté briefly. Sprinkle with lemon juice and serve.

Roast Whole Beef Tenderloin

PREP TIME FOR ROOM TEMP

Recipe combined from HERE and HERE

A larger roast size will take about 45 min or more to roast. I have made it with and without butter, both are fantastic. 

1 (2-5 lb) center-cut whole beef tenderloin roast 

Lawry's Seasoned Salt 

Lemon Pepper 

Kosher salt 

Freshly ground black pepper

2 Tablespoons vegetable oil 

1/4 cup beef broth (for gravy) 

butter

ROAST

Let the beef stand at room temperature for 1-2 hours before roasting. Set an oven rack in the lower middle position and preheat the oven to 400°F. 

Sprinkle the meat generously with Lawry's Seasoned Salt. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon pepper seasoning and then the pepper. (There are no measurements because it depends on your taste, but be sure to season liberally. 

Heat the oil in a heavy oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. 

OPTIONAL: Throw a couple Tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. 

Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan). Place meat directly on roasting pan or use a rack needed. 

OPTIONAL: Put several Tablespoons of butter all over the meat before placing in the oven. 

Add a little water to the bottom of pan to help from burning the drippings. 

Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare (meat in photo is perfectly done at 125°), about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests. 

I love an oven proof thermometer with an alarm. Just set the meat temperature you want and the alarm sounds when the meat is done and you don't have to keep manually checking the meat opening and closing the oven and losing heat. 

Transfer the meat to a carving board (preferably with a grooved well for collecting juices) and let it rest, covered loosely with aluminum foil, for 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot. 

You can deglaze the pan with about 1/4 cup of water or broth over medium heat on the stovetop. Pour drippings through a mesh strainer to keep smooth. Reserve the drippings for the gravy.

Carve the tenderloin thinly into 1/3-inch-thick slices. Serve the beef with gravy or you can spoon the olive oil/butter juices from the skillet on top of the meat for a little extra flavor.

GRAVY

4 cups of beef broth (use powdered bouillon)

8 Tablespoons flour

8 Tablespoons unsalted butter

Melt butter in pan. Add flour and whisk until light golden blonde (about 4 minutes), whisking constantly. Slowly add 4 cups of beef broth and whisk until thickened. Pour in drippings from roasting pan, stir. Add salt and pepper to taste. 

If it tastes too weak add 1 Tablespoon at a time of powdered beef bouillon. 

Mascarpone Stuffed Dates

Recipe Found Here

4 ounces mascarpone cheese, softened to room temperature
1 Tablespoon honey
1/2 teaspoon orange zest
1 Tablespoon roasted, salted pistachios, chopped
pinch of salt
16-18 large medjool dates
1-2 Tablespoons pomegranate arils, for garnish
flaky sea salt for garnish

Instructions Preheat oven to 375℉. Remove the pits from the dates, leaving one side intact so you can stuff them.

In a medium bowl, mix together the mascarpone, honey, orange zest, pistachios, and salt until smooth and combined. Using a small spoon, stuff the dates with the mascarpone mixture (about a couple teaspoons per date depending on the size of your dates).

Place on a plate and put them in the freezer for 10 minutes. (This prevents the filling from oozing out when you bake them!)

Place dates on a baking sheet and bake for 3-4 minutes, until dates are just warmed through. Garnish with pomegranate arils and a sprinkle of flaky sea salt. Serve immediately!

Bon Appetit Salted Butter and Chocolate Chunk Shortbread

Loni P.

Recipe Found HERE

1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt

Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.

Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼" in diameter. Chill until firm, about 2 hours.

Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).

Slice each log into ½"-thick rounds. Arrange on prepared baking sheet about 1" apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.

Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

Overnight Berry French Toast

Recipe FOUND HERE

Ashley C.

4 large croissants torn up or leftover bread such as french bread
6 large eggs
2 cups half and half or whole milk
1/2 cup sugar
1 tablespoon vanilla
pinch of salt
1-2 tablespoons sugar
2 cups berries fresh or frozen

SYRUP
1 cup Karo Syrup light
1 cup whipping cream
1 cup sugar
1 teaspoon vanilla
pinch of salt

INSTRUCTIONS
Grease a 9x13 pan. Tear up croissants or french bread and place in greased pan, close together to cover bottom of pan.

Beat eggs, half and half or milk ( I prefer half and half), sugar, vanilla and pinch of salt in a blender until mixed well.

Pour the egg mixture over the croissants in pan.

Cover and let sit in fridge overnight or at least 6 hours.

About an hour before ready to bake, remove pan from fridge. Sprinkle 2 cups of fruit on top of croissants. Sprinkle with 1-2 tablespoons sugar.

Bake uncovered on center rack of oven for about 45 minutes at 350 degrees.

Make syrup while breakfast is baking.

FOR SYRUP:
Place Karo syrup, cream and sugar into a pan. Bring to boil.

Continue cooking at a boil for about 5 minutes.

Remove from heat and add 1 teaspoon vanilla and pinch of salt.

When Overnight Berry Bake is done, remove from oven and drizzle about 1/2-1 cup of the syrup over the baked dish.

Serve with the remaining syrup on the side. Any leftover syrup may be used for pancakes, waffles, etc.

The Best Sugar Cookies

No Chill cookie dough recipe! This can easily be doubled for a larger batch. 

2 cups Butter (softened)
2 cups Sugar
2 Tablespoons Vanilla
1/2 teaspoon almond extract (optional)
2 Eggs
4 teaspoon Baking Powder
5-6 cups Flour

1. Cream butter and sugar in a mixer until well mixed and fluffy.
2. Add vanilla and eggs, mix well.
3. Add baking powder, mix well.
4. Incorporate flour one cup at a time until well blended. You may only need 5 cups. Add the last cup as needed, without getting the dough too dry. 
5. Do not chill cookie dough, roll out with rolling pin and use cookie cutters to create desired shape.
6. Bake in a 350 degree oven for 6-8 minutes depending on cookie size. Bake only until the bottoms of the cookies get a golden brown.

Recipe found HERE

Jam Thumbprints

(Better Homes and Garden)

2/3 cup butter (10 2/3 Tablespoons)
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 slightly beaten egg whites (optional)
1 cup finely chopped walnuts (optional)
1/3 to 1/2 cup strawberry, apricot, or cherry jam (I prefer Solo almond filling - not paste)

Grease a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover; chill dough about 1 hour or till easy to handle. Or in freezer for 15 minutes.

Shape dough into 1 inch balls. Roll balls in egg whites, then in walnuts. Place 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball. Bake at 375˚ for 10 to 12 minutes. Cool. Just before serving fill centers with jam or filling. Makes about 42 cookies.

Fudge

(Nestle Tollhouse)

Preparation - 10 minutes Cooking - 6 minutes Cooling Time - 2 hours refrigerating

1 1/2 cups granulated sugar
2/3 cup (5 fl. ounce can) Evaporated Milk
2 Tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels
1/2 cup chopped walnuts or pecans (optional)
1 teaspoon vanilla extract

Line an 8-inch-square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5 ounces) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

For Butterscotch Fudge: Substitute 1 2/3 cups (11 ounces) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

For Peanutbutter Chocolate Fudge: Substitute 1 2/3 cups (11 ounces)Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

recipe found here

***Sour Cream Pound Cake***

(Oma J.)

Best dessert to have in your kitchen all through the holidays

1 cup butter, room temperature
3 cups sugar
6 eggs, room temperature
3 cups all purpose white flour (can use half wheat half white)
¼ teaspoon salt
¼ teaspoon baking soda
8 ounces sour cream (1 cup), room temperature (regular or light works fine)
1 Tablespoon almond extract (may substitute vanilla or lemon)

Cream butter and sugar together until fluffy with mixer (I use my Kitchen Aid with the wire/whisk mixing attachment). Add eggs, one at a time, and beating after each egg. Add salt, baking soda, and almond flavoring and beat until blended. Mix flour alternately with sour cream, beating slowly after each addition. Bake in steeple pan or bunt pan well greased and lightly floured and remember to grease and flour the tube.

Bake at 325° degrees for 1½ hour (depending on oven may be done in 1 hour - check with toothpick). Done when lightly golden and toothpick comes out clean when inserted, also when pressed lightly the indentation should not remain. Take out of oven and cool on cooling rack 10 minutes. Loosen sides with butter knife or spatula and remember to loosen tube part. Let cake cool completely or at least until no longer hot, before removing from pan to prevent the cake from crumbling and breaking apart. Pull the tube part out and then try to loosen bottom with butter knife. Turn upside down and onto cooling rack. Serve with strawberries, vanilla ice-cream, whip cream,or plain.

Best results come when butter, eggs, and sour cream are at room temperature before starting, or at least sit 30 minutes before starting

***Gingerbread Cookies***

Oma J.

1 cup butter, room temperature
1 cup sugar
1 cup molasses
1 Egg
1 teaspoon nutmeg
2 teaspoons ground cloves
2 teaspoons ginger
3 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
5 cups all purpose flour
Royal Icing

In a large bowl cream sugar and butter together until fluffy. Beat in molasses and egg. Sprinkle in spices, baking soda, and salt. Beat until well blended. Stir in flour a cup at a time and mix to make a stiff dough (save an extra ½ cup of flour to sprinkle on counter when kneading and cutting into shapes). Knead dough by hand about 10 minutes until it forms a ball and is smooth. It may be a little sticky.

Refrigerate overnight or several hours.

Cut into 4 sections and let it sit out for about 10 minutes. Roll out dough onto a long sheet of waxed paper so you can flip it over onto the cookie sheet and it will not get out of shape (roll dough the thickness you desire, it will stay that thickness – baking it does not make it rise or spread much).

If you want to hang them on the Christmas tree use a toothpick etc to make a small hole in the head before baking.

Bake at 300° for 15 - 20 minutes. Gently work spatula under each piece to loosen from cookie sheet. Cool on cooling rack. Decorate with Royal Icing.

They make a great Christmas gift too! I made up this little poem:

"We would like to thank you for all that you do

and let you know we sure appreciate you.

Please enjoy this batch of gingerbread men.

We hope you eat all that you can.

If you do not wish to eat this holiday treat, please hang them with care

they'll look rather festive on your tree with all the ornaments there."

Seven Layer Bars

½ cup (1 stick) butter
1½ cups graham cracker crumbs
1 cup semisweet or milk chocolate chips (I prefer milk)
1 cup butterscotch chips
1⅓ cups shredded sweetened coconut
1/2 cup chopped walnuts or pecans
1 (14 ounce) can sweetened condensed milk

Preheat oven to 350˚ degrees. Melt butter and mix in the graham cracker crumbs. Spread crumbs evenly over bottom of a 9x13 pan (spray a spatula with cooking spray so it won't stick when you press the crumbs onto the pan). Layer chocolate chips, butterscotch chips, nuts, and coconut over crumbs. Then pour condensed milk over all layers. Bake until edges are golden brown, about 25 minutes. Let cool about 20 minutes and then place in refrigerator to set quickly and they will cut perfectly.