Chai Sugar Cookies

Chai Sugar Cookies
Originally uploaded by Lakenvelder

This is a variation of sugar cookie. With the simple addition of a few spices you can make these simple cookies.

To the sugar cookie recipe add:

3/4 teaspoon ground cardamon
3/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon coconut flavoring

Drop on ungreased cookie sheet 2 inches apart. Bake according to recipe. Remove from oven and let cook for a couple of minutes. Roll in powdered sugar.

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Hobo Stew

There are probability as many variations of this stew as their are mothers and cans of vegetables. I even seem to remember this being served in the lunch Cafeteria. That was the days before the frozen food entrees and they had those wonderful yeast rolls.

The reason I support they call this hobo stew is because you can make it from canned food so it is highly portable. For that same reason it is a popular camping meal when you usually have only one or two pans.

This is just a very simple quick meal that is very inexpensive. I just used items I had on had to make a quick meal. The canned tomato juice was homemade so I used it but most people use tomato soup. If you use tomato soup and add very little water you can make foil packets to cook ovet the campfire or on a grill.

I started with 1/2 pound of ground beef to cut back on the amount of beef but you can use a pound. I browned the ground beef in a pan with around 1 tablespoon of oil After the meat is brown add what you like. The picture on top has the following ingredients:

1 pound mixed frozen vegetables (carrot, broccoli & cauliflower)
1/4 cup chopped celery
1 can potatoes, diced
1 quart of tomato juice
1 teaspoon garlic powder
Salt and pepper to taste.

So if you need a quick inexpensive meal for a family.

Egg Salad Sandwich

Egg Salad Sandwich,
originally uploaded by Lakenvelder.

Egg salad sandwiches seem like such a simple comfort food that anyone can make. I find a lot of egg sandwiches are too boring, have too much mayonnaise or the onions too strong for the mild egg flavor. This recipe uses mild onions and the right amount of binder.

This recipe make about 2 1/2 cups for enough for four sandwiches.

6 boiled eggs, peeled and diced medium
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley leaves
1/2 medium celery rib, chopped fine (3 tablespoons)
2 teaspoon of stone ground or Dijon mustard
2 teaspoons juice from 1 lemon
1/4 teaspoon kosher salt
Ground black pepper

Mix all ingredients in medium bowl to taste. Serve on bread or toast. (Can be covered and refrigerated overnight.)

Variation:

Curried

Add 1 tablespoon fresh cilantro substitute for parsley and add 1 1/2 teaspoons curry powder.

Adapted from:
Cooks Illustrated
October 13, 2008

Dandelion Jelly

Dandelion Jelly,
originally uploaded by Lakenvelder.

Dandelion Jelly Ingredients:

1 qt dandelion blossoms
2 qt water
2 tbsp fresh lemon juice
1 3/4 oz powdered fruit pectin
5 1/2 cup sugar


Dandelion Jelly Preparation:

Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly.

Snip off the stem and green collar under each blossom, so that
only the petals are left. This takes about four hours! Well, maybe, not hours but does take quite a bit time and patience.

In saucepan, bring water to boil and add the dandelion petals and turn off the heat. Let it soak in water for 3 to 4 minutes, or a little longer, until the water takes on their color.

Cool line a sieve with moistened cheesecloth and strain the liquid out.

Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit
pectin. Stir to combine. Bring to a boil, using a large kettle. Add the
sugar, stirring to mix well. Continue stirring and boil the mixture for 2
1/2 minutes.

Pour into hot sterilized jelly jars and seal. Process for five minutes in
a boiling water bath.

This recipe yields 5 half-pint jars.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies,
originally uploaded by Lakenvelder.

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Chewy Chocolate Chip Cookies

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Ingredients:

3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted margarine or butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted

DIRECTIONS

1. Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking
temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside.

2. In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk.

Reduce mixer speed to low. Add flour mixture, in 3 separate batches,
scraping down bowl after each addition. Mix well to ensure full
incorporation of flour mixture. Stir in chocolate chips (or chopped
chocolate) and nuts.

3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1
tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.)

Flatten each ball of dough slightly with heel of hand or fingers.

4. Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)

Note: You can substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.


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Soft Chocolate Chip Cookies

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Soft Chocolate Chip Cookies

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ingredients
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted margarine or butter, softe; ned
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted

DIRECTIONS

1. Position oven rack in lower third of oven and preheat to 350 degrees F
(175 degrees C). (Using an oven thermometer will ensure proper baking
temperature since ovens vary.) Line cushion-type baking sheets with baking
parchment; set aside.

2. In a medium bowl, whisk together flour, salt, baking soda and baking
powder; set aside. In a large mixer bowl, cream together butter, sugars and
vanilla at medium speed until creamy and light. Add eggs, one at a time,
beating well after each addition. Beat in corn syrup and cream or milk.
Reduce mixer speed to low. Add flour mixture, in 3 separate batches,
scraping down bowl after each addition. Mix well to ensure full
incorporation of flour mixture. Stir in chocolate chips (or chopped
chocolate) and nuts.

3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1
tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into
a ball with wet hands. (Dough will be very sticky. Wetting hands between
every 3 rollings of dough will prevent sticking. Arrange at least 2 inches
apart on prepared baking sheets. (Cookies will spread a bit during baking.)
Flatten each ball of dough slightly with heel of hand or fingers.

4. Bake for 14 minutes or until light golden brown around edges and centers
are still a little puffy. (Do not underbake this particular cookie or they
will be too soft.) Allow cookies to cool at least 5 minutes while on
baking sheets before transferring (with a thin, metal cookie spatula) to
wire racks to cool completely. Repeat with remaining dough and fresh sheets
of baking parchment. Store cookies in an airtight container at room
temperature. (These chewy chocolate chip cookies keep better than
traditional types.)

Note: You can substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons
coarse kosher salt.

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Saturday Supper- Amish Sweet-and-Sour Red Cabbage

Saturday Supper,
originally uploaded by Lakenvelder.

This it a rather typical meal I prepare on Saturdays when I have the time to cook meals that take longer to prepare. The meal consisted of Oven Fried Chicken, mashed potatoes and gravy, biscuit, applesauce and a vegetable. Dessert was Sour Cream Sugar Cookies, Apple pie and Lemon Sponge pie. I am not a supper fan of fried chicken but do not mind preparing this Oven Fried Chicken recipe. It makes less of a mess and tastes rather good. If you have the oven hot enough when you place the chicken in the pan the crust will come out crispy and the center of the chicken will be moist. I use a Ziploc plastic bag and put the whole chicken in at one time and shake the coating on.

The vegetable side was a new one I tried for this meal. This Amish Sweet-And -Sour Red Cabbage was very good and will be prepared again. The addition of bacon gave the sweet and sour cabbage smoky undertones. You can prepare this dish in advance, if necessary. I really think this could be a nice dish for the New Year's table but is easy enough to be prepared anytime.


Amish Sweet-And-Sour Cabbage

1/4 pound bacon, diced
1/2 cup chopped onion
2 medium tart apples, peeled and coarsely chopped
5 cups shredded red cabbage (around 2 pounds)
1/4 cup plus 2 tablespoons cider vinegar
1/4 cups plus 2 tablespoons brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon black pepper

In a heavy sauce pan , cook the bacon, onions and apples over medium low heat until the onions are clear and limb. This should take about 3 minutes. Add the cabbage and cook for another 10 minutes, uncovered until the cabbage wilts. Stir often. Add the4 remaining ingredients and reduce the heat to low, cover and cook for 20 minutes. The cabbage should be moist, but not juicy. If liquid accumulates, remove the lid the end of the 20 minutes and reduce some of the liquid.

Adapted from:
Cooking From Quilt Country by Marcia Adams

Quinoa Stuffed Squash

I saw this squash at the grocery store and just had to try it. It is such a pretty looking squash I figured it would look nice stuffed. The squash was not marked at the store so it took a Google search and researching to find out what it was. It is a Winter Acorn developed by Rupp seed company called Celebration. I decided to stuff it with quinoa and it worked out very nicely.

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Quinoa Stuffed Squash

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1 tablespoon tablespoon butter
1 cup uncooked quinoa
2 cups water or vegetable broth
2 teaspoon chopped garlic
2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh thyme
1/4 teaspoon salt
1 small onion, finely chopped
1 dash fresh lemon juice (optional)

Bring the water or broth to boil over high heat. Reduce the temperture to medium hign and cook for 12 minutes or until all the liquid is absorbed. Remove from the heat and let set.

Saute the garlic and onion in the butter. Add the spices. Combine with the cooked quinoa. Fluff witha fork.. Add salt to taste and the lemon juice, if desired.

Serve as a side dish instead of rice or potatoes. A nice way to serve is stuffed in a baked squash.

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Coconut Chess Pie

I made two pies on Sunday because for some reason I felt like making pies. This is not a normal because I usually like to make cakes with cookies being the next choice. Looking around I searched for ingredients I needed to use up. I have an excess amount of coconut left over form the holiday season I have stored in the freezer. I did not have an excess of whipping cream to make a Coconut Cream pie so a custard type pie came to my mind. Chess Pies are a southern United States type of custard pie. A more original chess pie version would had likely used cornmeal instead of white four. The old recipe actually does not stipulate the type of flour. I ended up being being glad I prepared this old recipe I have not prepared in a long time. It was delicious.





9" pastry shell, unbaked

Filling:

3 eggs
1 1/2 cups sugar
2 tablespoons flour
1 cup milk
1 1/2 tablespoon margarine
1 teaspoon vanilla
1 1/2 cups flaked coconut

Preheat oven to 325F. Combine eggs, sugar, flour and margarine and beat well. Blend in milk and vanilla. Sprinkle coconut over the pie shell and pour mixture over the top. Bake 50 minutes or until golden brown.