Gingersnap Cookies

So, you may have noticed that I'm doing a lot of cooking lately.  It does seem to be that time of year.  Today I'm going to lunch at t friend's house and we'll be having a cookie swap as well.  This year I decided to make Gingersnap Cookies.  These are also one of those cookies that I discovered later in life.  My love of all things chocolate has made me miss out on some truly yummy treats.  Because it's a dark cookie, I use at least half whole wheat flour in my dough.  It certainly can take it!

Gingersnap cookies

2 cups flour  (white, whole wheat or a combo)
1 T ground ginger ( or more if you like em spicy)
2 t baking soda
1 t ground cinnamon
1/2 t salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
cinnamon sugar for rolling

Preheat oven to 350 degrees. 

Combine the flour and spices in a bowl.  Beat butter and sugar well, add egg and molasses and beat until light.  Slowly add the flour mixture until just blended.  Form into 1 inch balls and roll in cinnamon sugar. 

Bake for 10 minutes. 

I can't wait to see all the yummy cookies at today's swap.  It's good to have friends that are good cooks as well!

This post will also be a part of the Christmas Cookie Recipe Swap at Farmer's Daughter.

Snickerdoodles

I came to snickerdoodles late in life.  I used to always go for the flashier cookies and tended toward anything chocolate.  One day it came to me that I had never tried them, so I set out to find a recipe.  Strangely, most of the recipes I came across used shortening in them.  Shortening does not come to my house.  I decided to modify a few recipes and came up with this one.  They're all butter, sugar and white flour, but man are they good.

Snickerdoodles

1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
1 t baking soda
2 t cream of tartar
1 t salt
1 t vanilla
2 T sugar
2 t cinnamon

Preheat oven to 375 and grease cookie sheets

Cream together the butter and sugar.  Add eggs and vanilla.  Stir together the flour, baking soda, cream of tartar and salt and mix until just combined.

Mix remaining sugar and cinnamon in small bowl.  Form dough into small balls and roll in cinnamon sugar.  Bake for 8-10 minutes or until lightly brown at the edges.

This recipe is being added to the Christmas Cookie Recipe Swap at Farmer's Daughter.  Check out all the yummy recipes added.   It is also being added to the Retro Housewife Goes Green:  Green Holiday Blog Carnival. 

Yummy breakfast.

The kids were home today for Veteran's day, so I made a quiche.  The recipe is called Refrigerator Pie from Alton Brown.  I love it because I can use any old thing I have laying around.

This one was made with bacon, onions and cheddar cheese.  The crust is homemade with whole wheat flour and half butter, half home rendered lard.  Yummy!

I am linking to Simple Lives Thursday.  Click on over and check out what everyone is up to.

Vegetable beef soup

I hate to waste anything, so the other night when we had a bone in chuck steak, I vowed not to waste any of it.  Today I took the rest of the steak and bones and threw them in a pot with a bunch of veggies, a jar of canned tomatoes and a jar of the beef stock I made when we got the cow.  The result is rather delicious. 

This is what is left after I took some to Hubby at the Fire Station and the kids and I had some.  The recipe was made up, but I'll do my best.

Vegetable beef soup

Leftover bones and meat from a chuck steak, maybe a cup of meat.
1qt tomatoes
1qt beef stock
3 potatoes cut into 1 inch cubes
2-3 carrots cut up
1 qt of beans
1 can of corn
1 small onion diced
1 large clove garlic
water to cover and salt and pepper to taste. 

I basically just threw it together and let it simmer.  After a while, I pulled the meat out and cut it up into small pieces.  It's very yummy and comforting on this cool, fall day.

Pork enchiladas with green chile sauce

As promise, this is the enchilada recipe I made up a few days ago.  It tastes very much like an enchiladas suizas to my mind.  I have some pork leftover from the pig we got last fall and tomatillo salsa that I made from my garden last year.  This is what I ended up with.

Pork Enchiladas with Green Chile Sauce

1 lb pork
1 jar tomatillo salsa
1 15 oz can green chile enchilada sauce
6-8 flour tortillas
2 c shredded cheddar cheese divided into 1 1/2 cup for enchiladas and 1/2 cup to top
1/3 c red enchilada sauce
sour cream for garnish

In crockpot cook pork with salsa and green chile sauce on low for 6-8 hours on low until falling apart.  Remove pork and chop/shred.  You will have a bunch of sauce in the bottom of the crockpot.  Pour half the sauce into the bottom of a 9x11 inch casserole.  In each tortilla put 3-4 T of pork and 2 T of cheese.  Roll up and place seam side down in pan.  Continue until the pan is full and your meat is used up.  Pour remaining sauce over enchiladas, top with cheese and spoon red enchilada sauce over top. 

Bake at 350  for 30 minutes.  Serve with sour cream. 

These could certainly be made with chicken.  Pork is easier for us to find local and sustainable, so that is what I tend to use these days. 

Trying my hand at bagels

While my computer was being fixed, I had lots of extra time.  So, I decided to make bagels.  They were surprisingly easy.

They are a bit of a hodge podge of a recipe.  I started with my whole wheat bread dough.  After the first rise I used half the dough for a loaf of bread.  With the second half, I divided it into 8 pieces and formed them into bagels.  The dough got roughly formed into a ball.  I then poked my finger through and made a larger hole.  The bagels were placed on a cookie sheet with parchment paper. 

Next, I heated my electric skillet filled with water and 1 heaping tablespoon of brown sugar and brought it to a simmer.  Then the bagels were transferred 4 at a time (that's what fit in my pan) for 2 minutes on one side and 1 minute on the other.  They went back on the baking sheet and I finished the rest of the bagels. 

The bagels went into a 425 degree oven for 25 minutes.  If you want to add a topping, pull them out after 15 minutes, brush the bagels with water and sprinkle it on.  Then you can finish baking.  I used the Everything Bagel Topping from King Arthur Flour. 

They came out really well, although I will probably make them smaller next time.  I also had a few issues with the topping falling off more than I would like.  I may try using an egg wash to stick them next time.  These were far easier than I would have thought and I love that I was able to use my own bread recipe for them. 

Cheese Straws

In my quest to eliminate the grocery store, I'm trying lots of new recipes.  This one is kind of like a cheese biscuit in flavor.  Hubby didn't like them, but Morgan and I loved them.  We're the cheesy types anyway.  These are certainly for someone who likes cheese.

I got the recipe from Allrecipes I'll rewrite it here for those that don't wish to click on the link.

Cheese Straws
2 C flour
2 C shredded cheddar cheese
3/4 C butter
1 t baking powder
1/4 t cayenne pepper
1/2 t salt
1/2 cup water

Make sure your butter is soft, but not melted.  Combine all ingredients except water, until well combined.  Add water slowly, until you have a very stiff dough.

Roll the dough in small batches on a lightly floured surface.  You want to have snakes slightly thicker than a pencil and about 4-5 inches long.  Arrange on a baking sheet.  They will puff quite a bit.

Bake at 400 degrees for 5-10 minutes, or until browned.  The original recipe called for 5 minutes, but I found mine needed closer to 10.  Maybe I made them too thick.

 

The little boy from up the street is currently devouring them.  I will probably try them with some wheat flour next time.  That will probably up the nuttiness and texture a bit.

 

Pumpkin Muffins

I'm almost out of pumpkin puree.  These little yummies are most of the reason.   The recipe comes from a very old friend who I haven't seen in many years.  One Christmas she decided to make a bunch of little pumpkin loaves for all of our friends over college break.  This recipe makes a lot and I think she made 3 or 4 batches when all was said and done.  I've been hooked ever since.

Over the years I've played with the recipe a bit.  My family can't seem to get through a whole loaf of quick breads, so I made them into muffins.  We also like a hint of chocolate, so often add mini chocolate chips.   Now they are also made with home grown pumpkin and home ground wheat flour.   The recipe makes 3 loaves or 24-30 muffins.

Pumpkin Bread

4 C flour (whole wheat, white or combo)

3 C sugar

2 t baking soda

1 1/2 t salt

1 t allspice

1 t cinnamon

1 t baking powder

1 t nutmeg

1 t ground cloves

1 C oil

2/3 C cold water

1 can pumpkin or 2 C pumpkin puree

4 eggs

Mix dry ingredients well.  Add oil, pumpkin and water.  Add eggs one at a time. (my friend was very adamant about this instruction)

Bake loaves at 350 for 1 hour.  Bake muffins at 325 for 20-25 minutes.

The Best Breakfast

At my house, its the season for baking.  One of our favorite breakfasts is Cinnamon Swirl Raisin Bread.  It is so yummy, I just can't stand it.  We have friends who beg for it and one of Hubby's lieutenants who asks for it every time he sees me.  This stuff is good toasted, or not, with butter, cream cheese, or plain.  It's just good.

My trusty helper was on her chair ready to help as soon as she heard the baking cart come out.  Her new favorite thing to do is to hand mix as much as possible.  She hates having to use the stand mixer, it's too much fun to play with it.  This is a bread that I have always made with all white flour, but I've been thinking of trying it with whole wheat. 

Cinnamon Swirl Raisin Bread

3 C milk

1/3 C oil

1/3 C honey

1 T salt

2 T yeast

7-8 C flour (I use King Arthur)

1 1/2 C raisins

2 C brown sugar

2 T cinnamon

Heat the milk until about 115-120 degrees.  In a mixing bowl combine milk, oil, honey, salt, yeast and 2 C flour.  Beat for 2-3 minutes until well combined and creamy.  Add remaining flour and raisins and knead for 8-10 minutes.  I do this in my kitchen aid with the dough hook, but it could certainly be done by hand.  The dough should be soft and rather smooth.  Place in an oiled bowl and cover with a kitchen towel.  Put the bowl in a warm place ( by the fridge is good at my house) and allow to rise until doubled, about 1 hour. 

Punch down dough and transfer to counter.  Lightly press the dough out into a large square and cut into 2 pieces, leaving 2 rectangles approximately 8 inches wide by 12-16 inches long.  Mix together brown sugar and cinnamon.  Divide between loaves and spread on each half.  Spread it evenly, leaving 1-2 inches at one end without sugar.  Start rolling from the end that is fully covered in sugar, ending with the end without sugar.  Tuck in the ends and place in well oiled bread pans.  Cover with a dish towel and allow to rise for another hour or so, until loaf is puffing nicely out of the pan. 

Bake at 375 for 40-45 minutes, covering with foil if the loaves are getting too dark.  Immediately remove to a cooling rack.  Do not slice for at least 15 minutes, this is a soft bread and will crush easily.  Try not to gobble the whole thing up immediately. 

I hope you enjoy this as much as we do.  I'll add that when my mother used to make a similar bread she would glaze it with a powdered sugar and water glaze.  In my mind that is just overkill and the glaze tends to burn in the toaster, so I skip it.  

Pasta e Fagioli soup

One of my readers, Karen Sue, requested the recipe for this soup.  Its a knock off of a similar soup found in a certain restaurant that serves soup, salad and breadsticks.  My kids have loved it forever and a few years ago, I decided I'd rather make my own.  This is what I've come up with.  Its been adjusted several times over the years, but is pretty easy.  It ends up being like an Italian chili with pasta.  Mine is pretty thick, but you could certainly thin it out. 

Past e Fagioli

1 lb ground beef

2 carrots grated

1 small onion chopped

3-6 cloves garlic

4 cups swiss chard (this will melt down to about 1 cup of cooked chard)

1 qt pasta sauce (use anything you like)

1 qt tomatoes

1 t oregano

1 t basil

1/4 t hot pepper flakes

1 can kidney beans

1 can cannelini beans

2 cups beef stock

pasta of your choice

Brown beef and veggies in large stockpot.  Add remaining ingredients and salt and pepper to taste.  Let simmer for 2- 3 hours.  Serve with pasta.

I always keep the pasta and soup separate until serving.  This will allow the pasta to retain its shape and not get soft if the soup is not all eaten at once.  I also will can this up without the pasta.  To do so you need to thin out the soup, so that it is less chili- like in consistency.  Pour into prepared jars and process at 11 lbs pressure for 75 minutes for pints and 90 minutes for quarts in the pressure canner.  If I'm making a large batch for canning, I also don't let it simmer for 2 hours since it will cook so much in the pressure canner.

This post is part of Whole Foods for the Holidays.  Hop on over to Gnowfglins to check out what others are cooking up.

Who doesn't like homemade bread?

I love bread.  Its something my mother has almost always made from scratch.   Although she will deny it, she was a bit of a hippy in her day.  I grew up with homemade bread made from flour that she would buy in huge bags and store in trash barrels in the basement.  She would make white, oatmeal, rye and cinnamon raisin breads.  She has never been much of a whole wheat girl.  I remember when I was 8, going to school with my tuna fish on homemade white bread.  It was delicious, but everyone else had wonder bread, and so I thought I should too.  Silly me.

Now, it seems ridiculous that I would want something so awful.  There is nothing better than the smell of rising and baking bread.  The anticipation of that first slice to be slathered in butter, honey or homemade jam.  I can never wait as long as I should.  What I make however, is wheat bread.  Warm and nutty.

Since I had the canning class this summer, I've been asked to teach bread baking.  Time has gotten away from me, so I thought I'd post the recipe here.  The recipe is my mother's, but I've made quite a few changes over the years.

Whole Wheat Bread

3 C warm water ( you can use milk)
1/4 C honey
1 T salt
2 T yeast ( I use active dry)
7- 8 C flour ( can be all white, all wheat, or a combination)
Whole grain bread improver  1 T per cup of whole wheat flour used (optional)

Combine first 4 ingredients in bowl with 2 cups flour and whole grain bread improver if desired.  Beat for 2 minutes.
Add remaining flour until you have a nice cohesive dough.  You do not want it too dry.
Knead with Kitchen Aid or by hand for 8- 10 minutes.
Place dough in greased bowl, rolling dough in oil to make sure it is coated on all sides.  Place a clean kitchen towel on top and place in a warm place for 1 hour, or until dough has doubled in size.
Divide dough in half.
Gently flatten dough into a roughly 12x 6 rectangle.  Roll dough into a cylinder and place in greased bread pan.  Do this for each half.  You will now have 2 loaves.
Oil the top of the loaves and place kitchen towel on top.  Allow to rise for another hour.
Bake at 375 for 35-45 minutes.
When done, remove loaves immediately and allow to cool on a rack.
Try to be better than I am and don't slice into it for at least 15 minutes.

Notes
I generally make this with water instead of milk.  You can add up to 1 cup of oats, or other grains to replace some of the flour.  I almost never make this 100% whole wheat.  My family likes it best 50/50.

Veggie egg rolls

These are a favorite at my house.  Last night I took them to a potluck dinner our homeschooling Moms had.  Everyone loved them and I was asked for the recipe.  Aside from a bit of chopping, they are pretty simple to make.

Veggie Egg Rolls

1 T olive oil
1/2 small onion diced
1 small head cabbage chopped
2 cup carrots shredded
2 cups green beans chopped
3 cloves garlic minced
1 T veggie bouillon (or chicken)
2 T hoisin sauce
2 T brown sugar
2 t toasted sesame oil
2 T soy sauce
3 T cornstarch
black pepper to taste
1 egg beaten
1 package egg roll wrappers

Saute veggies in olive oil until just softened.  Add bouillon, hoisin, brown sugar and sesame oil, stir to combine.  In small dish combine soy sauce and cornstarch to make a slurry.  Add to mixture until thickened.  Season to taste.  Let mixture cool slightly then fill egg roll wrappers.  Place the wrapper so that it forms a diamond.  Place 2 T of filling in the lower half of the wrapper.  Fold bottom corner up and tuck it back against the filling.  Fold in the sides to keep filling in.  Brush beaten egg on top corner and fold the egg roll the rest of the way up. 

These can be baked or fried.  They are pictured baked.  To fry heat oil to 350 and fry until golden brown.  To bake, grease cookie sheet and place rolls onto greased sheet.  Brush tops with olive oil and place in 400 degree oven for 15-20 minutes or until golden brown. 

Dipping sauce

1 t crystallized ginger finely diced
1/2 cup rice wine vinegar
1/2 cup soy sauce
1/2 t red pepper flakes

Combine ingredients and let sit for a few minutes to meld flavors. 

Notes

I've played with this recipe a lot and have found that you can use just about any kind of cabbage, most veggies and can even add meat.  If you wish, you can add up to 2 cups of meat or chopped shrimp.  My family loves this the best with 1/2 cup of shrimp added.  This filling is also good over rice or rice noodles.