Ginger-Chip Cookies

 

My daughter, Lauren, loves these. Because she loves ginger. Ginger root, ginger ale, gingerbread, ginger candy, candied ginger, ginger ANYTHING! I had them first at a cookie exchange long ago when Lauren was about 4. Now, I like ginger, but I don't adore ginger. I have pretty traditional tastes. So, I sort of eyed them suspiciously at first, "hmmmm". Ginger with chocolate? I took a bite anyway. Boom! I was hooked. Sometimes deliciousness is found in unexpected places... 

 Ingredients: 

 3/4 C butter 

1 C sugar 

1 egg 

3 T dark molasses 

2 C flour 

2 t baking soda 

1 t cinnamon 

1 t ginger 

1/4 t cloves 

1/4 t salt 

1 C semi-sweet pieces

Directions:

Preheat oven to 375 degrees. Cream butter and sugar, add rest of ingredients and blend until smooth dough forms--using medium to low speed on mixer. Stir in chocolate chips and shape into 1-inch balls. Roll in sugar. Place on greased cookie sheet and bake at 375 for 10-12 minutes until cookies are browned and firm.

Uncle Bill's Cookies

This is another incredible recipe from the Shelby family who lived near to us when I was growing up. I think it was Julie who made these for us once. It is a white frosted gingerbread cookie that was famous for being made by Sally Shelby's brother Bill. It is a 'cozy' cookie--perfect for fall weather with a mug of steaming cider. You can also make them into Halloween or Harvest cookies by coloring the icing with orange (or a mixture of red and yellow) food coloring. Use candy corn or harvest-colored sprinkles to decorate the tops. 

 Ingredients:

 2 C sugar 

1 C shortening 

1 C molasses 

2 eggs 

1 C sour milk (put 1 t. lemon juice or white vinegar in a cup of milk to make it sour) 

1 T ginger 

1 T cinnamon 

1 t salt 4 t soda

 2 t cream of tartar

 5 C flour

 Directions:

 Cream sugar/shortenings. Add wet ingredients. Mix and add dry stuff. 

Drop from a spoon on greased and floured cookie sheets. Bake in a 350-degree oven for 10-12 minutes. Powdered Sugar Icing: 4 C powdered sugar (sifted) 2 T soft butter 1 t vanilla Add enough milk to the above until it becomes a thin spreading consistency. Spread on cookies, leaving a margin at the sides after they are cool. Let them harden before eating.

Granny Cormack's Scottish Shortbread

 While the other Scottish Shortbread in this blog is absolutely amazing and great for gift-giving, this recipe is what I would make for my family when a quick dessert is needed. Because it contains rice flour and a lot of butter, it has a light, tender, and buttery crumb--almost like a butter cookie. This authentic Scottish recipe is from a newspaper article in The Scotts Valley Banner circa 2006. Thankyou Granny Cormack!  My husband says it's the best shortbread he has ever tasted. Enjoy with hot tea on a gray day! 

 Ingredients:

3 C flour 

2 C rice flour (in the organic section of your grocery)

a pinch of salt 

1 1/4 C sugar 

1 lb. C butter, softened just to room temperature--still solid

1 egg, beaten 

 Mix flours together in a bowl with a whisk or a fork. In another bowl mix butter, sugar, egg, together with hands. Then, knead in flours. Roll dough into a ball. Flatten with heel of hand into a circle, 1/4 inch thick. It should measure around 6-7 inches. Put on lightly greased pan or (preferably) baking parchment on a cookie sheet. Score into triangles like you would cut a pizza. Bake at 375 degrees for 20-25 minutes. and bake until the edges are tan. Wait 2 minutes and cut score marks just like a pizza. Let cool before cutting along score marks and eating (if you can wait that long).

Texas Buttermik Biscuits

I was raised in California on "Bisquick" Biscuits. They were easy for mom to make, and they were yummy. I have fond memories of learning how to cut out biscuits when I was about four years old. But these biscuits are even better. The only problem is that you have to buy buttermilk. That's ok. It's worth it!

Ingredients: 

2 C self-rising flour

1/2 C all-vegetable shortening

3/4 C buttermilk

Directions:

Preheat oven to 450 degrees. Place flour and shortening in a medium mixing bowl. Using two knives, or a pastry blender, start breaking up the shortening until it's like coarse meal. If that doesn't work, squeeze the mixture with one hand until there are no pieces that are bigger than a pea. Next, start stirring the buttermilk into the flour mixture. It is best to be as gentle as possible and to stop when the buttermilk is just blended. Form a loose ball of dough. Put the dough on a lightly floured flat surface and pat it into a circle that is about 1-inch thick. Cut 8 2-inch circles with a round cutter (or with a large wine glass if you don't have a cutter).  Any remaining dough can be patted together and cut out as well, adding a bit more buttermilk if needed. 

Place biscuit rounds in a greased and floured 8-inch round iron frying pan, cake pan, or pie pan. Set them in a circle with one in the center. They should touch.  Bake for 10-20 minutes until the tops are golden. Watch carefully to make sure the bottoms don't burn! The biscuit tops may not brown evenly, but they will still taste wonderful!

Serve with butter and honey, or your favorite preserves.

Stacy's Buttermilk Poundcake

This poundcake is something you dream about after you've eaten it. Stacy Kelly leant me this recipe, and I am eternally grateful! The secret is...watch it closely as it bakes. If you leave it just a little too long in the oven, the outside crust almost caramelizes. Serve it with fresh quartered strawberries mixed with a little sugar and topped with real whipped cream.... Easy and delicious!

Ingredients: 

2 1/2 C sugar

1 C shortening

1 stick butter

5 large eggs

1 C buttermilk

1/2 t soda, dissolved in 2 T warm water

3 C flour

1 t vanilla or almond flavoring

Preheat oven to 325 degrees. Cream shortening, butter and eggs, adding eggs one at a time. Beat until light in color. Add flour and buttermilk, alternately, using 1/3 of each.  Mix at a low speed after each addition. Pour into a large Bundt pan that has been greased and floured. Bake for 60 minutes, then check for doneness by inserting a small knife in the middle. If the knife comes out clean, you can either leave it in 5 more minutes to get a darker crust or take it out. Your choice.

 

Italian Chicken-Vegetable Soup (formerly named "Healing Soup")

I make a lot of soup for sick people. It's October 2022, and we are hopefully done with the serious Coronavirus variants that have swept America for the last 2 1/2 years. Most recently, I whipped up a batch of soup for my daughter and her family as they recently suffered through a week of Coronavirus Omicron 1. Yes, they lived. This soup has everything anybody needs to be healthy--especially if you make it with homemade bone broth. But if making homemade broth takes too much time for you, simply buy one 32 oz. box of stock and one 32 oz. box of bone broth at the grocery store. Some brands of bone broth can be overpowering--so diluting it with regular stock is a good failsafe.  Be sure to taste it before using!

Ingredients:

2 large onions, peeled and chopped

2-3 cloves peeled garlic, smashed and chopped

2 T olive oil

2-quarts good chicken broth (preferably homemade)

3 pieces celery, sliced

1 14.5 oz. can garbanzo beans, rinsed and drained (optional)

1 15 oz. can chopped tomatoes, undrained (or 2 C chopped fresh tomatoes)

2 large peeled and sliced carrots (or 2 C sliced "baby" carrots)

2 x- large baking potatoes, peeled and diced (or 1 lb. white mini-potatoes- skins on)

2 medium-sized zucchinis, sliced (get one yellow and one green if possible)

1 small bunch spinach, thoroughly washed and chopped

1 Rotisserie Chicken's meat OR 3 large, cooked chicken breasts, torn in pieces

3 t Italian Seasoning

1/2 t black pepper

1 pinch curry

1 small Bay leaf

Salt to taste

Important Note: I use chicken or vegetable boullion packets or cubes instead of salt to taste--more flavor!

Homemade or store-bought Pesto (optional)

Directions:

In a large pot, combine all ingredients except the spinach, zucchini, and pesto. After bringing the pot to a boil, turn down heat and simmer for at least 45 minutes. Then, turn up the heat and add the spinach, and zucchini.  Boil for 15 minutes, then ladle into bowls.  Top with a teaspoon of pesto and serve. Makes 8-10 servings

Mary's Pork Loin with Garlic Sauce

Hey y'all, I am here in Round Rock, Texas, and I am getting fat! Why? Because there are so many good cooks around here! One of them is my second cousin, Mary, who made this incredible and delicious main dish for a party she had last Christmas. She is a very outgoing lady, and this is an expression of her love for people...

Ingredients: 

1 large pork loin--2-3 lbs. 

6 cloves minced garlic

1 large yellow onion, peeled and chopped

1/3 C vegetable or chicken stock

1 3/4 C heavy cream

3 C chopped spinach

1 t Italian seasoning

1 t red pepper flakes

Salt and pepper

1 C Parmesan Cheese (grated)

Directions:

Heat oil in a large skillet. Season meat with paprika, salt and pepper. Brown outside of loin by turning over in skillet until all sides of meat look cooked (don't worry, we will cook the inside later). Remove from pan and put to one side.

Melt 2 T butter in same skillet. Add garlic, onion, Italian seasoning and red pepper flakes. Sauté until fragrant over medium heat. Add stock, allow to reduce. Reduce heat to low, add cream and salt and pepper to taste. Add spinach and cheese and pour over meat in a large baking dish (or two smaller ones, after you cut the meat in half). Bake in a 350-degree oven until the meat is done, a long slowwwwww cooking time is best, probably about 45 minutes in the oven or 4-6 hours on High in a Crockpot. Mary served this with tiny (red?) steamed potatoes, but cauliflower rice or cous-cous is fine.

Note: The sauce will separate when it cooks with the meat. So, to avoid this, after the sauce is made and cooked, I pour half of it into the Crockpot or baking pan with the meat and reserve half in the saucepan I make it in. Then I add 3 Cups of Chicken broth to the sauce in the Crockpot or baking pan. That takes care of the needed moisture for cooking the meat. Finally, I add about 3/4 Cup of sour cream to the reserved sauce before I serve it alongside of the meat. It takes down the spiciness just a tad and gives the sauce more body. Delicioso!