Chocolate Cookies

Ingredients:

1/3 cup sugar
1 1/2 cups plus 2 TBS flour
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
14 TBS butter
1 3/4 cups dark brown sugar
1 TBS vanilla extract
1/2 tsp. salt
1 large egg plus 1 egg yolk

Directions:

Preheat oven to 350º. Pour the granulated sugar in a pie dish and set aside. In a medium bowl, stir the flour, cocoa, baking soda, and baking powder.

In a large bowl melt 10 TBS butter in the microwave until just melted. Add remaining 4 TBS and allow to sit until melted and cool, about 5-10 minutes. Should read at 90-95º on a thermometer.

Whisk the brown sugar, vanilla, and salt into the melted butter until the mixture is completely smooth. Whisk in the egg and egg yolk until smooth. Stir in the flour mixture until just combined.

Roll the dough into balls, about 2 TBS for each cookie. Roll the balls in the granulated sugar and place on cookie sheet. Flatten the cookies. Sprinkle with more sugar, if you want.

Bake the cookies for 9 minutes, or until they have puffed and have cracked running through the top.

Notes: Original recipe calls for 12-14 minutes in the oven, but I don't make my cookies into 2TBS balls, that's huge! I like smaller, normal sized cookies.

Source: Mel's Kitchen Cafe

Molasses Crinkle Cookies

Makes 2 dozen (almost)

Ingredients:

3 cups flour
3/4 cup dark brown sugar
4 tsp. ginger
1 TBS cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, softened
3/4 cup molasses
1 TBS whole milk
3/4 cup granulated sugar
3/4 cup powdered sugar

Directions:

Place flour, brown sugar, ginger, cinnamon, baking soda, and salt in the bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until combined. Add butter; beat 2 minutes, scraping sides of bowl as needed. Add molasses and milk; beat until just combined. Divide dough into 2 portions; wrap each portion in plastic wrap. Chill in fridge 2 hours or until firm.

Preheat oven to 350º. Line baking sheets with parchment paper. Shape dough into balls, size of tablespoon. Place granulated sugar in a small dish, place powdered sugar in another small dish. Roll each ball in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheet. Bake for 12 minutes or until set but slightly soft in the center.

Source: online

Knot Rolls

Ingredients:

3 cups milk
1 1/2 cubes butter
1 cup instant potato flakes
3/4 cup sugar
1 TBS salt
1 heaping TBS Saf-Instant Yeast
4 eggs
7 cups flour

Directions:
1. Heat milk in a large glass bowl in the microwave for about 7 minutes. Add the butter, potato flakes, sugar and salt. Let sit for five minutes. (Put the other 1/2 cube of butter out to get soft, you will need this to spread on top of dough)

2. Beat four eggs in mixer or by hand. Add the above milk mixture to eggs, make sure it is not too hot or it will cook the eggs. Add the yeast. Mix and add seven cups of flour.

3. Let rise for about 1 1/2 hours. Divide dough in half and roll one half into a large circle. Spread butter on the top of the dough. Take the bottom half of the dough and fold to the center of the circle. Take the top half and place tot he fold so you have three layers of dough. Your dough should be a long rectangle about four to five inches wide and about twenty inches long. With a pizza cutter, cut 1-inch strips and tie in a knot. Let rise for three hours and then bake at 375º for 11 minutes.

For cinnamon rolls:
Mix 3/4 cup sugar, 3/4 cup brown sugar, and 1 heaping tsp. cinnamon. Follow instructions for step 3. Mix the cinnamon/sugar mixture and sprinkle on top of the large buttered circle. Fold dough as stated above and cut and tie. Let rise for three hours and bake at 375º for 11 minutes. Add another minute in the oven if the cinnamon rolls aren't brown enough.

For orange rolls:
Mix 3/4 to 1 cup sugar and the rinds from 1 to 2 oranges. Follow the same instructions for the cinnamon rolls.

Frosting:
4 cups powdered sugar
2 TBS butter
1 tsp vanilla
milk or cream

For the orange rolls add 1 to 2 TBS grated orange rind and about 2-3 TBS orange juice to the above mixture.

Spread onto rolls when they come out of the oven.

Source: Vanessa

Aloha Mango Chicken Salad with Creamy Mango Passion Vinaigrette

Ingredients:

Salad:

1 head romain lettuce
1 mango, diced
1/3 cup gorgonzola cheese, crumbled
1 red pepper, diced
1/4 red onion, diced
4 chicken breasts, cooked, diced
1 cup tortilla strips

Creamy Mango-Passion Vinaigrette:

2 TBS Dijon mustard
1/2 mango, cut into bite size pieces
1/2 lime, juice only
2 TBS rice wine vinegar
1/4 cup mayonnaise
1 garlic clove

1 tsp chili paste or chili garlic sauce

3 tsp honey

1/4 cup olive oil

Salt and Pepper, to taste

Directions: For the salad, combine the first 6 ingredients in a large bowl. For the dressing, combine all ingredients in a blender or food processor. Blend until smooth. Toss dressing with salad. Top with tortillas. Serve immediately. 

Broccoli Cheddar Soup

Serves 3-4 • 30 minutes

Ingredients:

1/4 cup unsalted butter

1/2 cup diced onion

1 cup shredded carrots

2 1/2 to 3 cups broccoli florets, chopped small

1 1/2 cups chicken broth

1 cup milk

1 cup heavy cream

1/4 cup flour

1 1/2 tsp sea salt

1/2 tsp black pepper

pinch of crushed red pepper flakes

2 cups shredded cheddar cheese

Directions: In a large pot over medium-high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften, about 5 minutes.

Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.

Once thick, add cheese and stir until melted and smooth. 

Notes: Last time I made it, it was too thick. I almost think it would taste better without the flour.

Source: Shugary Sweets

Flaky Pastry Mix

Makes 6 crusts

Ingredients:
6 cups flour
2 cups shortening
1 cup unsalted butter
1 tsp salt
1 cup buttermilk
1 TBS oil
1 TBS vinegar

Directions: Mix buttermilk, oil, and vinegar in a small bowl and set aside. Mix shortening, butter, flour and salt into mixing bowl. Using a pastry blender or 2 knives, cut mixture until it resembles coarse crumbs. (process butter in shredder). After shortening is cut evenly into flour mixture, add buttermilk mixture. Toss lightly and add as little as possible to moisten the mixture. (Do not use stirring motion as shortening will melt, causing tough pastry). Add liquid until dough is just moist enough to form a ball when lightly pressed together.

Notes: Shred butter, and use only butter, not shortening. I haven't tried butter only yet, but I watched this made, and I don't see why not. It seems it would be similar to the Martha Stewart pâte brisée but way more butter, and this recipe is VERY flakey.

Source: Carlene Decker

Upside Down Apple Pie

Ingredients:

Glaze:
1 TBS butter
1/2 cup pecan/walnut halves
1/3 cup firmly packed brown sugar

Pastry for 9" two-crust pie

Filling:
6 cups sliced, peeled apples
3/4 cup sugar
2 TBS flour
1/4 tsp salt
2 TBS lemon juice
2 TBS butter

Directions:

Line 9" pie pan with 13" circle of foil; do not trim excess foil. Spread butter over foil in bottom and up sides of pan. Place pecan halves rounded-sides-down in bottom of prepared pan. Sprinkle brown sugar over pecans. Heat oven to 450º. Prepare desired pastry for two-crust pie. Gently ease pastry into prepared pan over pecan-brown sugar mix. In large bowl, combine apples, sugar, flour, salt and lemon juice; mix lightly. Spoon into pastry-lined pan; dot with butter. Top with remaining pastry; fold edge of top pastry under bottom pastry. Seal edges together securely; cut slits in several places. Fold excess foil loosely over edge of pastry to prevent excessive browning. Bake at 450º for 10 minutes. Reduce oven temperature to 375º. Continue baking for 30-40 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during baking to guard against spillage). Cool pie upright in pan for 5 minutes; invert onto serving plate. Cool at least 1 hour before serving. Serve warm.

Source: Carlene Decker