Old Fashioned Gingersnaps
Gingersnaps are one of those cookies- the people that love them – REALLY love them. I will admit to being one of those people. The mixture of spices and crunchy texture just work together so well.
I cannot remember where I first got this recipe. This richly spiced cookie is perfect with a cup of coffee or a cup of tea. They are not too sweet, which I also like.
You can use either dried or fresh grated ginger. I really prefer fresh. I keep a piece of ginger root in my freezer, then just grate what I want, whenever needed. The ginger lasts nearly forever that way.
The original recipe called for shortening. I use butter, but chill the dough at least an hour before baking. You can use shortening, if you prefer.
So here is the recipe. Enjoy!!
Gingersnap Cookies
2 c. flour
2 t. baking soda
1 t. cinnamon
¾ t. ginger (fresh grated preferred)
½ t. cloves
¼ t. salt
1 c. sugar, plus extra for rolling
¾ c. butter
¼ c. molasses
1 egg
Mix together dry ingredients and set aside. Beat together sugar with butter, molasses and egg until light. Stir in dry ingredients and chill dough at least an hour. When ready to bake, roll dough into 1-inch balls. Roll balls in additional sugar. Place 2 inches apart on ungreased baking sheet. Bake in a preheated 350-degree oven for 10-12 minutes. Edges should look dry. Cool on sheet for a few minutes and then move to rack. Makes about 36.
Soft Butter Cookies
If you are looking for a truly tender cookie, this may be it. These cookies are so delicate, they just melt in your mouth!!
The secret ingredient might surprise you. It is oil. Yes, I know I said butter cookies – they also contain butter. But the combination of oil and butter makes them soft and delicate, even days after baking.
They also contain both granulated and powdered sugar. Not your typical cookie recipe, for sure. This just may be my “go to” butter cookie recipe from now on.
You don’t have to chill the dough and they roll very easily, without sticking to your fingers. You could chill the dough, but let it warm up a little before rolling. The dough can also be made ahead and frozen- I tested it.
In class last night we pressed the tops in colored sugars, nonpareils or sprinkles before baking. You can also bake them plain, then dip in melted chocolate and sprinkles or nuts after baking,
Soft Butter Cookies
1 c. butter
1 c. oil, I used avocado oil
1 c. sugar
1 c. powdered sugar
2 eggs
1 T. vanilla
1 t. baking soda
1 t. cream of tartar
½ t. salt
4 ½ c. flour
In mixing bowl, beat together butter, oil, sugars and vanilla. Once well blended, beat in eggs. Stir in the baking soda, cream of tartar and salt, then add the flour, mixing until well combined. Heat oven to 350 degrees. Roll dough into one inch balls and press tops of cookies in sprinkles or colored sugar, if desired. Place one inch apart on ungreased baking sheets. Bake for 12 minutes, or until light golden on bottom. Leave cookies on baking sheets 3 minutes before placing on cooling rack. Makes about 6 dozen cookies.
Mini Chocolate Chip Shortbread Cookies
It is the time of year when a lot of people are baking cookies. I thought I would share one of my favorite cookie recipes with you. It takes the chocolate chip cookie to another level. Kind of dressed up for the holidays.
These little cookies are delicate and full of flavor. I will admit to being a big fan of shortbread cookies. I make a lot of different shortbread cookies for Christmas. This one is always on my list.
These are enhanced with mini chocolate chips and just melt in your mouth. I leave them as is, but you could add a drizzle of melted chocolate if you like. The cornstarch in the dough makes them extra tender.
Other options could include using mint chocolate chips or adding mint extract, almond extract, or even orange zest. These cookies are very versatile.
Chocolate Chip Shortbread Cookies
1 c. butter (no substitutions), softened
½ c. brown sugar
1 t. vanilla extract
2 c. flour
¼ c. cornstarch
½ c. mini chocolate chips
2-3 T. granulated sugar
With electric mixer beat butter, brown sugar and vanilla until well mixed. Stir in flour and cornstarch and then stir in chips. Form into 1-inch balls and place on an ungreased baking sheet. Pour granulated sugar on a small plate and dip bottom of drinking glass into the sugar and use this to gently flatten down the cookies. Press small indent in each cookie with a teaspoon. Bake in a preheated 300-degree oven for 15-20 minutes or until the cookies start to brown on the bottom. Cool on sheets 5 minutes before removing to a cooling rack. Makes about 3 ½ dozen.
Cranberry Liqueur
You can do more with cranberries than make sauce. Not that I don’t like cranberry sauce, I do. I love cranberry season and find myself using them in all sorts of recipes.
In the next couple of weeks, I will be posting homemade gift ideas. This is one of my favorites!!
I got the recipe from my sister Cindy, many years ago. It is also called Cranberry Bounce. If you start a batch now, it will be ready to drink, and for gifting, in just a couple of weeks.
Cranberries, sugar and vodka. What a great combination. It’s simple to make and it makes a nice gift, too.
The color is absolutely beautiful. The sweet/tart finished product can be enjoyed by just sipping, on the rocks, or mixed with club soda. It can also be a nice addition to all sorts of cocktails.
Often after Thanksgiving, the price of cranberries goes down. I stock up on them, freeze some and make a batch, or two of cranberry liqueur. This year, even before Thanksgiving, I found a few bargains. .
I hope you give it a try. I am sure you will be pleased with the results.
Cranberry Liqueur
1 lb. fresh cranberries (most bags are 12 oz.)
2 c. sugar
4 c. vodka- at least 80 proof
Grind berries fine in food mill or food processor. Place in large jar and combine with the sugar. Let stand, covered until sugar is dissolved completely, several hours or overnight. Add vodka and let steep 1-3 weeks, stirring occasionally. Strain and filter. Makes 5 cups.
Note: Drained cranberries can be saved in fridge and used, sparingly, in desserts, fruit salads and on cake or ice cream. They do pack a punch.
Easiest Homemade Cashew Brittle
If you need a great food gift, this brittle might just be the answer. It is fast and easy to make.
I was given this recipe at a craft show a few years ago. The brittle is cooked in the microwave. No special thermometers or equipment required. Just a glass bowl and a few minutes of your time. It could not be simpler. It is really good, too.
You can use other nuts, if you prefer, or peanuts. You can add a little cayenne pepper, if you want a spicy version. You can also dress it up with a drizzle of chocolate, once cooled. So many ways to enjoy it.
Stored in a covered container, in a cool, dry place, the brittle will stay crunchy for weeks.
Homemade Cashew Brittle
2 c. cashews*
1 c. sugar
1/2 c. corn syrup
1/8 t. salt
1 t. butter
1 t. vanilla
1 t. baking soda
Butter or oil a large baking sheet and set aside. In a 3-4 quart glass bowl combine the nuts, sugar, corn syrup and salt. Microwave on high for 3 minutes. Remove from microwave, stir well and return to microwave. Cook 3 more minutes in microwave. Remove and stir in butter and vanilla, stirring until butter has melted. Return to microwave and cook for 2 more minutes. Remove from microwave and stir in baking soda. Stir until well blended and pour mixture onto prepared baking sheet. Spread out quickly, then allow to cool. Once cool, break into pieces. Store in a cool, dry place. I normally store it in a tin or plastic container with a tight-fitting lid.
* I used salted cashews but feel free to experiment with other nuts
Note: Use high power setting on microwave.
Homemade Mustard
I love making food gifts for the holidays. I often make cookies or other baked goods. But not everyone wants sweets. For those friends and family, I often make them homemade mustard. I have included recipes for 5 of my favorite mustards.
I wasn’t a big fan of mustard, when I was a kid. I am now. I enjoy using all types of mustard in all sorts of dishes, not just on hot dogs.
Mustard is great on sandwiches and sausages. It is a versatile ingredient for salads, salad dressings, marinades and all sorts of sauces. I lean towards spicy brown mustard myself.
I also enjoy making my own mustard. That way, I can tweak the seasonings.
So here are five of my favorite homemade mustard recipes. If you never made mustard before- you might want to try. It is easy, and fun. Four of them are stored in the fridge- and will keep for months. For gift-giving, look for decorative jars or crocks to put them in. The fifth recipe is canned, so 4 ounce canning jars are required, but it doesn’t have to be stored in the fridge.
Horseradish Mustard
1 c. dry mustard
3/4 c. white wine vinegar
1/3 c. dry white wine or dry sherry
1/4 c. brown sugar
1/4 c. granulated sugar
1 T. dried minced onion
2 t. caraway seeds
1 1/2 t. salt
1/4 t. coarse ground mustard
2 eggs, slightly beaten
1 T. prepared horseradish
Combine all ingredients, except eggs and horseradish in top of double boiler and let stand at room temperature for 2 hours. Whisk in eggs and cook over simmering water until mixture has thickened and eggs are cooked, about 10 minutes. Remove from heat and stir in horseradish. Pour into sterilized jar, cool and cover. Store in fridge for up to 3 months. Makes 2 cups.
Bavarian Mustard
3/4 c. beer
2/3 c. dry mustard
2 T. sugar
2 T. cider vinegar
2 t. salt
1-t. celery seeds
1/2 t. fresh grated ginger or 1/4 t. dry
1 egg, beaten
Combine all but the egg in the top of a double boiler and let stand 2 hours at room temperature. Stir in egg and cook over simmering water. stirring constantly until mixture thickens and egg is cooked, about 10 minutes. Pour into sterilized jars and cool before covering. Store in fridge for up to 2 months. Makes 2 cups.
Spicy Mustard
1 c. dry mustard
2/3 c. dry white wine
1/2 c. vinegar, flavored with herbs or garlic
1/2 c. sugar
2 t. salt
1 t. basil
1 t. chili powder
1 t. dried minced garlic
1 t. oregano
1/2 t. cracked pepper
2 eggs, slightly beaten
Mix all ingredients, except eggs, in top of double boiler and let stand 2 hours at room temperature. Add eggs and cook over simmering water, stirring constantly until mixture thickens and eggs are cooked, about 10 minutes. Pour into sterilized jars and cool down before covering and refrigerating. Keeps in fridge for up to 2-3 months. Makes 2 cups.
French Herb Mustard
1/4 c. dry mustard
1/4 c. white wine vinegar
1/4 c. white wine or dry sherry
1/4 c. brown sugar
1/2 t. salt
1/2 t. tarragon
1/4 t. dill seed
1/4 t. celery seed
1/4 t. ground cloves
3 egg yolks or 1 whole egg
Combine all ingredients, except eggs, in top of double boiler and let stand at room temperature 2 hours. Whisk in eggs and cook over simmering water, stirring constantly, until mustard thickens and eggs are cooked, about 5 minutes. Store in crock or jar in fridge for up to 1 month. Makes 1 cup, recipe can be doubled.
This recipe can be canned, so it doesn’t have to be kept in the fridge. I bit of work , but worth the effort. Makes about 6, (4 ounce) jars.
Dijon Mustard
2 cups chopped onion
2 cups Pinot Grigio or other dry white wine
1 cup white wine vinegar (5% acidity)
1 tsp. salt
6 garlic cloves, coarsely chopped
4 black peppercorns
1 rosemary sprig
1 cup yellow mustard seeds
1⁄3 cup dry mustard
2 2⁄3 cups water
Combine first 7 ingredients in a large stainless steel or enameled saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until onion is very soft, stirring occasionally. Remove pan from heat; pour onion mixture through a wire-mesh strainer into a glass or stainless steel bowl. Discard solids. Stir mustard seeds and dry mustard into wine mixture. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours. Process mustard mixture in a blender or food processor, adding water until consistency of cooked oatmeal. Transfer mustard to a small saucepan. Bring to a boil, stirring often; reduce heat, and simmer, uncovered 5 minutes. Ladle hot mustard into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and let cool.
Source Ball Book
Cookies- and More- For Sale!!!
I will be selling boxes of cookies again this year. The boxes weigh more than 2 pounds and contain at least 10 different kinds of cookies. Contact me if you are interested. They are $25 ( $22 per box if you order 3 or more) and will be available for pick-up at my house starting December 21th.
But there’s more……
I will have other holiday treats.
Pumpkin bread, cranberry bread, or applesauce bread. Large (4×8) $8 Small (3×6) $5
Pumpkin Cake Rolls- $20
Chocolate Beet Cake (Red Velvet) (6×8 in)or Pumpkin Squares (6×8 in.) $8
I will also be making the Christmas tree coffee cakes, pictured below. Eleven rich pineapple and cream cheese rolls- in the shape of a Christmas tree. Adorable. $25
Contact me: Judi_strauss@att.net
or text at 216 501 2905
Holiday Craft Show
I will be at this wonderful show this Sunday. I will be selling my cookbooks, jams and jellies and herb seasonings. Come in and say hello.
Cheese Puffs
Forget any of the store-bought “cheesy” crackers you have had in the past. These are so much better. The dough is pretty simple, with just 5 ingredients- cheese, butter, salt, cayenne or hot sauce and flour.
Homemade crackers are not hard to make at all. They do involve a little time, but it is well worth it.
We used miniature cookie cutters (also called aspic cutters) that come in all sorts of adorable shapes. You can also just cut the dough into thin strips, or small squares. We even cut some in little fish shapes, like a popular cheesy snack cracker.
I used sharp cheddar cheese, but you can play around with other cheeses. I have made these with Swiss cheese and they were also good. You can add more cayenne or add some herbs, if you like. I really recommend using a food processor to make the dough. It helps to get the cheese and flour to combine.
They don’t spread at all, so you can place them pretty close together on the baking sheet.
Think of how much fun these would be to serve at your next party. They make a nice gift, too.
Cheese Puffs
1 lb. sharp cheddar cheese, grated
½ c. butter
½ t. salt
¼ t. cayenne pepper or hot pepper sauce to taste
1¾ c. flour
In mixer or food processor, combine cheese and butter until smooth. Add remaining ingredients and blend until pretty smooth. Roll out onto lightly floured surface to 1/4-inch thickness. Cut into thin strips or use mini cookie cutters to make shapes. Place on ungreased baking sheet, nearly touching, as they do not spread. Bake in a preheated 350 degree oven for 15-20 minutes. Bottoms should be lightly browned. Makes about 100, freeze well.
Christmas Tree Coffee Cake
This Christmas “tree” has become a tradition around here. I make one as a gift for a dear friend every year. If you are looking for something to serve for Christmas morning, or even as a dessert option, I suggest you make this coffee cake.
The recipe actually makes 2 “trees,” so you can have one to give- and one to keep. Or perhaps, one for Christmas Eve and one for Christmas Day.
The yeast dough is prepared, then chilled before rolling. You can do that a day, or even two days, ahead of time. The rolls are filled with a pineapple and cream cheese mixture and are very tasty.
The rolls are arranged in a tree pattern before baking. Then, after baking, the “tree” is topped with a light glaze and gently sprinkled with red and green sugars. The original recipe called for candied cherries. You can use them, or Maraschino cherries or even dried cherries or cranberries. I can my own spiced cherries and sometimes use them. So pretty, and not that hard to make.
Here is the recipe.
Christmas Tree Coffee Cake
Dough:
4-4 1/2 c. bread flour
1/2 c. sugar
1 1/2 t. salt
2 packages active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
1 egg
Filling:
1 lb. Cream cheese, softened
1/2 c. sugar
1/4 t. nutmeg
dash salt
1/4 t. vanilla
1 (20 oz.) can pineapple in its own juice drained and squeezed dry
Topping:
11 Maraschino cherries, halved
2 c. powdered sugar
3 T. milk
red and green sugars
For dough in large mixing bowl combine 2 cups of the flour with the sugar, salt and yeast. Heat together the milk, water and butter until very warm. Add to flour mixture and beat 2 minutes. Add egg and 1 more cup of flour and beat 2 more minutes. Stir in enough of the remaining dough to make a stiff batter, about 1 cup. Cover bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours or up to 3 days before using. For filling combine all ingredients for the filling except the pineapple and beat until smooth. Stir in pineapple and set aside until ready to use. Remove dough from fridge cut in half. Roll out one piece on lightly floured surface into a 10×11- inch rectangle. Spread with half the filling, leaving an inch at the end of 11-inch side. Roll up from eleven- inch side. Use thread or dental floss to cut through dough in 1-inch pieces by placing thread under roll and crossing ends. Pull outward and thread should cut through dough. If you aren’t having any luck you can always use a knife, but they tend to flatten the rolls. On a greased baking sheet arrange the slices (you should have 11) into a tree shape. Start with one on the top and then a row of 2 below then 3 and then 4. The last roll will serve as the trunk. Cover dough with plastic wrap and set in a warm place to rise. Repeat with the remaining dough and filling. When dough is risen, about 1-2 hours bake in a 375- degree oven for 15 minutes then cover edges with foil to prevent over browning and return to oven for 10 minutes more. Cool on wire rack. Place half a cherry in the middle of each roll. Make a glaze with powdered sugar and milk and drizzle over. Sprinkle with the sugars. Makes 2 trees, 11 rolls each. Can be frozen up to a month ahead . Defrost in a 350 -degree oven for 10 minutes and apply toppings.
