A Super Yummy Christmas Cookie

I have so many yummy recipes to post! Unfortunately, I will be delivering just one Christmas cookie recipe today. As some of you might know, I write an Advent blog during the Christmas season. That is where my focus has been the last few weeks. So enjoy some holiday sweets and be inspired to remember the TRUE reason for this season.

This is one of the yummiest Christmas cookies I have ever eaten. I remember making it with my family when we were little. And just on schedule my taste buds remembered their exact flavor, so I asked my parents to hunt down the recipe for me. 

Mocha-Cinnamon Melts

2 squares of Semisweet Chocolate or 2 oz Chocolate Chips

1 Tbsp Instant Coffee Powder

2 Tbsp Water

3/4 cups Butter (1 ½ sticks), softened

1 cup Flour

1/2 cup Corn Starch

1/2 cup Powdered Sugar

1 tsp. Vanilla extract

1/2 tsp. Cinnamon

Make dough 3 or more hours before baking.

Melt chocolate, instant coffee and water in small microwavable bowl or in small saucepan.

In a large bowl, beat butter until light and fluffy.

Gradually beat in chocolate mixture, flour, cornstarch, sugar, vanilla and cinnamon until ingredients are well mixed.

Cover bowl and refrigerate for 1-3 hours.

Preheat oven to 300 degrees. Shape dough into 1-inch balls. Place balls, about 1 ½ inches apart on greased cookie sheet. 

Flatten with flour-covered meat tenderizer or fork. 

Bake 20-25 minutes.

 

A Preparation: Some of My Thanksgiving Favorites

It's a week until Thanksgiving, so I thought it'd be fun to post some of my favorite Thanksgiving recipes. Enjoy!

Sorrel Stuffing

Multiple Servings (includes 2 servings of vegetables)

Olive Oil

1 Large Onion, chopped

12 pieces of bread, cubed and toasted

2-3 bunches of Sorrel, fresh or frozen from the summer, chopped into small pieces. (You can also use Spinach or Swiss Chard)

½ pt. Carton of Heavy Whipping Cream

3 tsp. Yellow Mustard

2 tsp. Garlic

1 tsp. Basil

1 tsp. Black Pepper

1 tsp. Sage

1 tsp. Thyme

3 Tbsp. Water

(2 tsp. Lemon juice if you don’t use Sorrel)

Sauté onions and oil in large frying pan.

Pour into large bowl with toasted bread and sorrel. Add whipping cream, mustard, water, and spices.

Stir together.

Stuff into turkey or bake in large glass dish with lid at 350 degrees for 30-45 minutes.

Sweet Potato Fries

Multiple Servings (includes 1 serving of vegetables)

Olive Oil

Sweet Potatoes

Garlic Powder

Black Pepper

Thyme

Peel and cut potatoes into long strips. Pour oil on the bottom of an edged-baking pan. Add potatoes, stirring to coat with the oil. Sprinkle with herbs and spices.

Bake at 350 degrees for about 30 minutes, or until they start to brown. Half way through, stir with metal spatula.

Cranberry Sauce

Multiple Servings (includes 1 serving of fruit)

Recipe from Jennifer Risz

1 12-oz bag of fresh cranberries, washed

1 cup Sugar

1 cup Water

2 tsp finely grated orange peel

1/2 tsp Cinnamon

1/8 tsp Allspice

1/8 tsp Cloves

1/8 tsp Nutmeg

1/8 tsp Ginger

Bring all ingredients to a boil in heavy saucepan, stirring often. Reduce heat to medium low and simmer for about 10 minutes, or until most of Cranberries burst. Transfer sauce to medium bowl. Cool, cover, and refrigerate.

Potato, Apple, and Parsnip Stew

Multiple Servings (includes 3-4 servings of vegetables and fruit)

Olive Oil

1 Onion, chopped

1 Leek, chopped

3 Red Potatoes, cubed (¼ inch)

1 Sweet Potato, peeled and cubed (¼ inch)

2 Parsnips, cubed (¼ inch)

1 large Apple or 2 small Apples (I used Fuji), diced

1 can low sodium White Beans

1 carton low sodium Chicken Broth

Garlic

Black Pepper

Paprika

1-2 Tbsp. Oregano

2 Tbsp. Parsley

1 Tbsp. White Vinegar

1 Tbsp. Apple Cider Vinegar

Roast cubed potatoes, sweet potatoes, and parsnips on 2 olive oiled baking sheets. 400 degrees, for 30-40 minutes.

When there are about 20 minutes remaining, sauté onions and leeks in a large soup pot. Before they brown, add apples. Then pour in beans, broth, spices and herbs. Add roasted vegetables. Bring to a boil, add vinegars. Reduce heat and simmer for about half an hour.

Apple, Leek, and Butternut Squash Gratin

Multiple Servings (includes 3 servings of vegetables and fruit)

3 Tbsp Olive Oil

2 medium Leeks, white part only, thinly sliced

Black pepper

1/4 cup Wine

1/2 cup Water

1 Tbsp. Apple Cider Vinegar

1 tsp. Sage

1 tsp. Thyme

1 pound Butternut Squash, peeled, seeded, and sliced 1/8-inch thick

1 pound Apples, peeled, halved, cored, and cut into 1/8-inch thick slices

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. In a skillet, sauté leeks and spices until begin to brown.  Add wine, vinegar and water. Simmer for about 3 minutes. Set aside.

Coat a 2-quart shallow baking dish with oil. Arrange squash in overlapping layers, sprinkle with pepper. Spread leeks evenly over the squash. Arrange apples in an overlapping layer over the leeks. Add a little more water if needed. Cover tightly with aluminum foil. Bake 45 minutes.

Uncover and sprinkle cheese over the top. Cook in broiler for a few more minutes, until the cheese has melted and is golden brown.

Serve as a side dish, or stand alone entrée.

Apple Pie

Multiple Servings (includes 1 servings of fruit)

Recipe by Sharon Redinger, made by Isaac Redinger

Crust:

1 ½ cup Whole Wheat Flour

¼ tsp. Salt

1/2 cup Mazola oil

3 Tbsp. Cold water

Stir together and form into ball. Set aside 1/3 for crumble top. Roll 2/3 portion between two pieces of wax paper. Place in pie dish. Embellish the edges as desired.

Filling:

Apples, cubed

1/4 cup Flour

1/3 stick Butter

1/2 cup Brown sugar

1 Tbsp. Cinnamon

Boil apples for about 10 minutes in a small amount of water. Pour apples onto crust, in a heaping pile. Sprinkle with flour, sugar, cinnamon and pats of butter. Crumble remaining crust on top.

Place two long pieces of tin foil on the table, in the shape of a cross. Place pie pan at the center. Fold up the edges so only a four-inch circle remains open.

Bake at 350 degrees for about 60 minutes with foil, and another 30 minutes with foil folded down.

Pumpkin Cranberry Pie

Multiple servings (includes 2 servings of vegetables and fruits)

Dough:

1 cup + 2 Tbsp. Flour

1/3 cup Oil

5 Tbsp. Cold Water

Combine ingredients. Roll out between two pieces of wax paper. Place in greased pie pan. Arrange crust edges as desired. Heat oven to 375 degrees. Bake for 10 minutes, then remove from oven.

Pumpkin Filling:

15 oz can Pumpkin

3 Eggs, slightly beaten

1/3 cup Half & Half or Heavy Whipping Cream

1 tsp. Vanilla

3/4 cup Brown Sugar

1/4 cup Flour

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1/4 tsp. Allspice

1/8 tsp. Cloves

Combine wet ingredients in a medium bowl, then pour dry ingredients on top and lightly stir. Stir everything together until well blended. Pour into prepared crust. Bake for 10 minutes at 375 degrees and then remove from oven.

Cranberry Topping:

1/2 bag of fresh Cranberries, washed well and chopped

1/2 cup Brown Sugar

4 Tbsp. Flour

2 Tbsp. Butter

Cut butter into flour. Add sugar and cranberries. Mix until well combined. Sprinkle cranberry mixture on top of pie. Bake for another 45-60 minutes, or until top begins to brown and an inserted knife comes out clean.

Serve alone or with homemade Whipped Cream.

Pumpple (Pumpkin Apple) Pie

Multiple Servings, makes two pies (includes 2 servings of fruit and vegetables)

Crust (x2):

1 cup and 2 Tbsp. Flour

1/3 cups Oil

4 Tbsp. Cold Water

1/4 tsp. Cinnamon

1/4 tsp. Ginger

Apple Filling:

2 cups Apples, thinly sliced

1/4 cup Brown Sugar

2 tsp. Flour

1 tsp. Lemon Juice

1/4 tsp. Cinnamon

Pumpkin Filling:

1 ½ cups Pumpkin (canned or fresh + cooked)

1 cup Evaporated Milk

1/2 cup Brown Sugar

2 Eggs

2 Tbsp. Butter, melted

1 tsp. Vanilla

1/4 tsp. Cinnamon

1 tsp. Pumpkin Pie Spice

 

Topping:

2 cups Rolled Oats

1/2 cup Oil

1/2 cup Brown Sugar

Pre-heat oven to 375 degrees. Mix crust dough. Roll out between two pieces of wax paper. Arrange in two pie pans. Cook for 10 minutes before filling.

Slice apples. Combine with flour, lemon juice and spices. Pour evenly into pie pans.

Combine pumpkin filling ingredients. Pour over apples.

Heat oil and brown sugar in sauce pan. In a medium bowl, pour over oats.

Bake pies for 20 minutes. Remove from oven and sprinkle with oat topping. Bake for another 30-40 minutes, or until oats are browned.

Puttanesca Stew and lots of Appley-goodness

This week's Soup is a Puttanesca Stew. In Italian it's kind of a racy title for a dish, but it sure is yummy. Because of the sodium issue I did not include capers, although you are free to try.

Last Sunday I acquired a large amount of almost-dead Braeburn apples. The only thing they were good for is baking--way too mealy to eat in hand! So I got to work and made some pretty yummy crisps and (drum-roll please) my first attempt at applesauce. It was a success. Enjoy!

Cauliflower and Squash Puttanesca Stew

Multiple Servings (includes 3-4 servings of vegetables)

Olive Oil

1/2 Butternut Squash, peeled and cubed finely

1 small-medium head of Cauliflower, cut into little florets

1 Onion, chopped

Garlic, to taste

2 cans low sodium Stewed Tomatoes, diced

15 oz White Beans  (can or cooked from raw beans)

1 carton low sodium Chicken Broth

1/2 can low sodium Black Olives, diced

2 Tbsp. Parsley

1 Tbsp. Oregano

1 tsp. Sage

Black Pepper

Dash of Crushed Red Pepper

2 Tbsp. Red Wine Vinegar

1 Tbsp. White Vinegar

Roast cauliflower and butternut squash on an oiled pan, at 400 degrees for 30 minutes or until browned.

Meanwhile, sauté onions in a large soup pot. Add garlic. Once browned, add tomatoes, beans, cauliflower, squash, broth, olives, spices and herbs. Bring to a boil and then reduce heat. Add vinegars and simmer for about 15-30 minutes.

Serve with Parmesan Cheese.

Applesauce 

Multiple Servings (includes 2 servings of Fruit)

7-8 Braeburn Apples

1-2 cups Water

5 Tbsp. Lemon Juice

1/2 cup Brown Sugar

1 tsp. Cinnamon

Dash of Cloves

Dice apples thinly. Bring to a boil in a large soup pot. Reduce heat and simmer on low-medium for about half an hour. Add lemon juice, sugar, and spices. Smash apples with a spoon. Turn off heat and let sit for a while.

Refrigerate or freeze.

 

Two Fall Apple Crisps

(Note: These desserts were so good that they got eaten up before I could take a picture of either one! So I apologize for using a "stock" photo of an earlier posted crumble-top pie. Whoops!)

Apple Cranberry Crisp

Multiple Servings (includes 2 servings of Fruit)

4-5 Fuji or Braeburn Apples, diced thinly

1/2 bag of fresh Cranberries, quartered

1/4 cup Brown Sugar

1 Tbsp. Lemon Juice

1/3 cup Flour

Water

1/2 cup Vegetable Oil

1/2 cup Brown Sugar

1 tsp. Cinnamon

Dash of Cloves

2 ½ cups Rolled Oats

Dice apples. In a medium bowl, mix with sugar, lemon juice, flour, and cinnamon. Pour into a greased baking dish. Measure out oats in bowl. In a small sauce pan, heat oil, sugar, and spices until bubbly. Pour over oats. Mix well and then sprinkle over apples. Press down firmly. Add about 1/4 cup water. Bake at 350 degrees for 45-60 minutes, or until oats are browned.

Apple Gingerbread Crisp

Multiple Servings (includes 2 servings of Fruit)

4-5 Braeburn Apples, diced thinly

2 Tbsp. Brown Sugar

1 Tbsp. Lemon Juice

1/3 cup Flour

1/2 tsp. Cinnamon

1/4 tsp. Ginger

Water

1/2 cup Vegetable Oil

2 Tbsp. Molasses

1/4 cup Honey

1 tsp. Ginger

1 tsp. Cinnamon

Dash of Cloves

2 ½ cups Rolled Oats

Dice apples. In a medium bowl, mix with sugar, lemon juice, flour, and spices. Pour into a greased baking dish. Measure out oats in bowl. In a small sauce pan, heat oil, molasses, honey, and spices until bubbly. Pour over oats. Mix well and then sprinkle over apples. Press down firmly. Add about 1/4 cup water. Bake at 350 degrees for about 45-60 minutes, or until oats are browned.