Ginger Cookies

  • 70g butter
  • 80g brown sugar
  • 2 tbsp molasses
  • 1/2 tsp ground cardamon (8 pods, seeds removed and finely ground in mortar & pestle)
  • 225g plain flour
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 tsp freshly grated ginger
  • 1 free-range egg, yolk only
  • around 2 tbsp milk

Preheat the oven to 350F. Lightly butter a baking tray.
Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the molasses.
Add to the mixture the flour, baking soda, cinnamon, cardamon, both gingers, clove, salt, and egg yolk. (To add a bit of heat, grind in a pinch or two of black pepper)
Beat in a couple of tablespoons of milk and then bring it all together to form a dough.
Roll the dough out on a floured surface to the thickness of a coin. Cut into your desired shapes.
Lay the cookies on the buttered baking tray and bake for 12-14 minutes. Remove from the oven and cool on cooling rack. Repeat with the remaining dough.

Combine a tablespoon of powdered sugar and the juice of one lemon for a quick icing. Or you could sprinkle with powdered sugar, or try this sugar cookie icing. Ice with a pattern of your choosing.

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I made ginger cookie butterflies for my sister (loves butterflies) and the memorial for her husband (ate a lot of ginger snaps).

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Beet and Walnut Salad

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All prepped to bring to a friend’s house for dinner.

Salad (amounts depend on the number of people you are serving):

  • Cooked beets, peeled, cut into cubes
  • Toasted walnuts
  • Goat cheese, crumbled
  • Oranges, sectioned (save the juice that drips off for the dressing)
  • Plum, diced (optional)
  • Baby lettuce mix

Dressing:

  • 1/4 cup balsamic vinegar
  • 1/4 cup orange juice
  • 1/2 cup good olive oil
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon maple syrup
  • 1 teaspoon fresh tarragon, finely chopped (optional)
  • Sea salt and freshly ground black pepper

Whisk together the vinegar, oj, olive oil, mustard, maple syrup, tarragon, 1 teaspoons salt, and 1/2 teaspoon pepper and set aside.

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Royal Icing for Decorating Cookies

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Makes a lot of thick, fluffy icing. This would be good for assembling a gingerbread house. It is difficult to pipe neatly thinning.

Source:  Sweetopia.net

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Quick Moroccan Chicken

  • 1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt

Heat olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add salt, cumin, chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.

Serve with lentils.

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“Slow-Cooker Butter Chicken”

This recipe is from the New York Times Cooking page. I put the title in quotes because some of the commenters challenged its authenticity as “Butter Chicken”. Doesn’t matter – whatever you call it, it is darn good!

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Note: I cooked on high for 4 hours. There was leftover sauce that was so good I saved it for another meal.

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Joe Froggers

Aunt Ann’s recipe.

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Tender Cube Steak with Mushroom Sauce

  • 2 lbs. Cube steaks
  • 2 Tablespoons flour
  • 1/4 cup olive oil
  • 1 can cream of mushroom soup (I use Progresso)
  • 1 cup beef broth
  • 1/2 onion, chopped
  • 2 dashes worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 oz. sliced mushrooms

Heat 2 tablespoons oil in a skillet on high. Season the flour with salt and pepper. Dredge the steaks in the seasoned flour to coat. Brown each side of the steak in the hot oil and set aside. Place the steaks into the hot oil, and cook until golden brown on both sides, 2 minutes per side. Add more oil as needed and keep the pan hot.

Place all remaining ingredients, except for the sliced mushrooms, into a slow cooker. Add the browned steaks. Cook for 4 hours on low.

Brown the mushrooms in an oil/butter mixture. Add to the steak mixture just before serving so they retain their flavor and don’t get soggy.

Serve with mashed potatoes or wide egg noodles.

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