Ultimate Pumpkin Waffles Recipe

INGREDIENTS
makes 4 round “Belgian” style pumpkin waffles

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker , cook time is exactly 2 minutes 30 seconds.

This recipe has been posted with permission from:

http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/

BBQ Pulled Pork- Southern Cooking

4-7 lbs Pork Roast
1 1/2 Garlic Salt
2 tsp Worchestershire Sauce
1 tsp Onion Salt
2 tsp Pepper
2 tsp Celery Salt
1 cup or less of sugar
1 cup Hickory flavored BBQ sauce
1 cup Russian dressing

Make paste with salts, Worcestershire sauce, and pepper. Rub all over roast, coating outside. Put in heavy roasting pan or Dutch oven. Bake at 225 degrees for several hours or over night. (Crockpot is ok too.) Put back in pan. Combine sugar, BBQ sauce, and Russian dressing. Pour over pork and warm for 45 min-1 hour.  EAT!!!


Recipe by Tasha Wilde

Pizza Dough

a single batch serves 2

I've played around with different sizes and thicknesses for the pizza, and here's what I've learned.

Thick Crust
Single batch = one 9-in. round
Double batch = one 9 x 13 or two 9-in. rounds
Triple batch = one jelly roll pan or 12 x 16 cookie sheet with sides or three 9-in. rounds

Thin Crust
Single batch = two 9-in. rounds
Double batch = two 9 x 13 or four 9-in. rounds
Triple batch = two 12 x16 cookie sheets with sides

Note- If you have a pie or cake pan that is 7-in or 8-in round that's just fine too - the crust will just be a little thicker.
(By the way, you should use metal pans, I don't think glass will cook it right.)

Recipe

1/2 tsp. rapid-rise yeast
1/3 c. + 2 Tbsp. warm milk
1 tsp. sugar

*In a measuring cup warm the milk in the microwave, then add the yeast & sugar. Stir. Proof the yeast for 10 - 15 minutes

1 c. all-purpose flour
1/4 tsp. salt

*Mix together and then knead for 3 to 4 minutes - until smooth

Add 2 tsp. olive oil

*Knead for 5 minutes more - until oil is incorporated into the dough

*Brush your pan with 1 tsp. oil

*Roll dough out to a size that is slightly larger than the pan you are using, because it springs back.
*Lay your dough into the pan. Cover with plastic wrap and let rise in a warm place for 1 - 1 1/2 hours. (We put ours in our car if the day has been warm/hot and can get it to rise in an hour or less.)

(Alternate method is to heat oven to 150 degrees, turn it off and then while you're making the dough let the oven cool a bit - hopefully it will be the right temperature to put the dough into for rising. Check to make sure it isn't too hot because you don't want to melt your plastic wrap. I can usually get my dough risen in 45 minutes that way. But you HAVE to remember to take your pizza out of the oven while you preheat for the baking.)

*Preheat oven to 425 degrees.
*Bake for 5 - 7 minutes.
*Top with your sauce and toppings.
*Return to oven for 7 - 10 minutes more - until cheese is melted.


Note - If you use regular yeast you'll have to raise the dough twice. (make a dough ball, let rise, then punch down and roll out) And that makes the pizza dough take twice as long to make.

Appetizers Galore!!!

We had a LOT of appetizers for this month's cooking group.. here are the pics of each- and their respective owners :)   If you'd like to get a recipe for any of these listed, just let us know by leaving a comment!

Taco bites:
Basically use "tostitos scoops" chips and fill them with taco stuff, then bake them till the cheese melts.  I put a bit o' sour cream and salsa on top to finish it off once they were done cooking.

Potato Pizzas:
Slice up a potato into thin, round slices.  Lightly coat w/ olive oil and salt/pepper to taste.  bake for 10 minutes in oven on a cookie sheet, take them out and flip 'em over and bake for another 5-10 minutes till golden brown/slightly crispy.   Top w pizza sauce, cheese, grn/red peppers, scallions, and really whatever else you want.  Broil for a few minutes till cheese is melted. Garnish w a snip of parsely.

Apple and cloves Candle holder:
You can really just look at this and see what you need to do :)  Just used toothpicks for holding everything into place, and I used grapes and blueberries, but you can use anything you want...

This made me feel creative, so I made a "Potato Mouse" (This is fun to do for baked potatoes for the kids...) Made it with raisins for the eyes, and onions for the whiskers and tail.  Zucchini for the ears...

Isn't he cute?

After that I had a lot of scallion heads left over, so I used them and made little peeps for another candle holder...

(This one was just plain silly and fun!)

Here's some of the other yummy things we sampled:

Olive Skewers: Julia S.

Low-carb wraps: Ela  (Turkey, wrapped around feta, alfalfa sprouts, tomato, avocado, cucumber, topped w Bernstein's dressing.)

Sundried Tomato w/cream cheese wraps: Julia S.

Stuffed Mushrooms: Jordan A.

Asparagus Wraps: Tess D.

Lil' doggies in a blanket: Tess D.

Salami and olive skewers: Elena S.

This ugly mess was supposed to look cool, but turned out NOTHING like the picture!  I will not say who made it... You'll just have to guess.

What were the name of these???  By Julia S.

Thanks to everyone who participated!  Great Cooking Group- can't wait to make those asparagus wraps! MMMMMMMMMmmmmmm.

Piggies in a Blanket

Ingredients:
Pillsbury Croissant dough
Package of mini hot dogs

Directions:
1. Preheat oven using package directions
2. Open tube and layout dough. Dough comes divided into 8 large triangles. Cut each of these large triangles into three small triangles.
3. Wrap mini hotdogs starting from a wide side of the triangle towards a point.
4. Lay the wrapped mini dogs on a greased or lined baking sheet and cook according to Pillsbury package directions.

ENJOY!
P.S. If anyone ever finds chicken or turkey mini-dogs - let me know :)

Asparagus in Blankets

I did a quick modified version of a recipe Ela found on disney's family.go.com here is a link


Ingredients

Pillsbury croissant roll dough (in the tube)
Bundle of asparagus, trimmed and cooked* - I used about 3 cut stalks per roll
1 small tomato, cut into 1/4-inch-thick slices
About 2 ounces cheddar or mozzarella cheese, sliced

Directions

1. Follow directions on Pillsbury package for pre-heating the oven. 
2. Open the tube and layout the dough. It comes sectioned into 8 triangles (makes 8 large rolls, you could make a lot more by cutting the dough into smaller triangles). 
3. Cut the tomato slices in half. 
4. Lay the tomato on the wide side of the triangles, then place a cheese slice and 2 or 3 asparagus spears right on top.
5. Start rolling the dough starting from the wide side of the triangle towards the long point. 
6. Lay the rolls on a greased or lined cooking sheet and cook for about 15 min.

*How to cook asparagus: Boil asparagus in salted water until the stalks are just tender, about 4 minutes, then chill them.

Braised Short Ribs:

Ingredients:
4 pounds beef short ribs (or the canned beef in gravy from Costco - 2)
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eighths (or one can of tomatoes with the juice)
1 cup red wine, such as Cabernet Sauvignon (or cooking red wine)
3 tablespoons Dijon mustard (or just ground mustard)
2 cups low-sodium beef broth (if you use the canned beef in the gravy, no need for the beef broth)
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley

Directions:
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

*I have used short ribs before, but for times sake, I use the canned beef in gravy from Costco.
*I used canned tomatoes instead of fresh
*I use cooking red wine
*If you use the canned beef, you don’t need to actually braise it and no need to take out the beef, I just add everything together and then cook for about an hour, just so the beef can soak up the liquid.

Email me for questions: britneyericksen@gmail.com
 

Italian Polenta

Ingredients:
2 Tab olive oil
3/4 Cup red onion (most times I use a white onion)
2 cloves garlic
4 cups chicken broth
1 cup polenta
3 Tab butter
1 1/2 tea salt (I use the coarse salt)
1/4 tea pepper
2 oz. parmesan cheese
Parsley

Directions:
*Pre-heat oven to 350
*On high heat, place a big skillet on the stove, add olive oil
*Add onions and salt
*Reduce heat and add garlic – sauté
*Turn heat back on high – add broth until boiling
*Gradually ad the polenta and stir

*Place into oven with a lid on
*Every 10 minutes, stir polenta
*Keep stirring every 10 minutes for 40 minutes
*After 40 minutes, take out and add butter, pepper, parmesan cheese and parsley

Side notes:
*Most of the ingredients I add to taste. For instance, I add more garlic and butter and cheese...
*Also, after the polenta has cooked for 40 minutes, it may still be runny. Let sit for a while before serving and it should set up to a more dense consistency.

 

Ham and Swiss Strata

Served at the ward 4th of July breakfast. YUM!

*This must be made the night before and then cooked in the morning.*

12 slices of wheat or white bread
1/2 cup mayonnaise
1/4 cup green onion, minced
2 cups lunch meat ham, diced
2 cups shredded Swiss cheese
1 cup shredded cheddar cheese
4 eggs
2 1/2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard

Cut 6 slices of bread into cubes. Put on a greased 9x13 pan. In a bowl, combine mayo, green onion, ham and cheeses. Spread over bread cubes. Cut remaining 6 slices of bread into cubes and put over cheese mixture. In a bowl, beat together eggs, milk and seasonings. Pour over bread cubes evenly. Cover with foil and refrigerate overnight. Bake in a 325 degree oven for 1 hour and 15 minutes covered with foil.

*Submitted by Noreen Williamson

Chicken Lettuce Wraps- by Ela

Ingredients:

-Chicken (6-8 med. sized breasts) marinate meat overnight or at least for a couple hours in:

-few Tbs. olive or veg. oil
-1 cup kinkoman soysauce
-few Tbs of crushed garlic

...cook chicken (bake or just on the stove top is fine)

while chicken is cooking:

-saute ginger root, garlic (I use ginger/garlic paste- about a few Tbs), some grn onions and 1 pkg mushrooms.

-chop everything w/ a chopper to fine pieces (pretty much a "diced" consistency).

-Open 2 cans of waterchestnuts and dice w/ chopper.

add ALL ingredients together, including the chicken, and heat through- you can add a bit more soy sauce if you need it from the drained sauce from the chicken...

serve over pieces of iceberg lettuce in a "lettuce wrap" and enjoy!

Dipping sauce:
Sriracha sauce mixed w mayonnaise and sesame oil.

Create your own Stirfry!!! -Multiple Sauce Recipes

Create-your-own Stir-fry (serves 4)

 1 pound protein

2 teaspoons soy sauce

2 tablespoons vegetable oil

1 recipe stir-fry sauce

1 and 1/2 pounds prepared vegetables, cut into small pieces and divided into batches based on cooking times

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1. Stir-fry the protein and prepare sauce.  Toss protein with soy sauce.  Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smoking.  Add protein and cook, stirring occasionally and breaking up clumps, until lightly browned, 1 1/2 to 5 minutes.  (While protein cooks, prepare sauce recipe.)  Transfer protein to a clean bowl.
2. Add 1 more tablespoon of oil to pan and return to high heat until shimmering.  If using very tough vegetables, add to skillet with 1/2 cup water, cover, and steam over high heat for about 2 minutes; uncover.  Add longer-cooking vegetables and cook, stirring occasionally until crisp-tender, 1 to 5 minutes.  Add faster-cooking vegetables and cook until vegetables are crisp-tender, 30 to 60 seconds.
3. Clear center of the pan and add remaining 1 teaspoons oil, garlic, and ginger.  Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds.  Stir in cooked protein.  Whisk sauce to recombine, add to pan, and bring to simmer.  Cook sauce until thickened, 1 to 2 minutes.  Serve immediately.

Orange-Sesame Sauce

1/2 cup orange juice

1/4 cup low-sodium chicken broth

1/4 cup soy sauce

2 teaspoons toasted sesame oil

2 teaspoons cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Spicy Orange Sauce

1 cup orange juice

2 tablespoons hoisin sauce

2 teaspoons cornstarch

1/4 teaspoons red pepper flakes

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Coconut-Curry Sauce

1 cup coconut milk

1 tablespoon fish sauce

1-2 teaspoons red curry paste

1 teaspoon light brown sugar

1 teaspoon cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Sweet and Sour Sauce

6 tablespoons red wine vinegar

6 tablespoons orange juice

6 tablespoons sugar

3 tablespoons ketchup

1 teaspoon cornstarch

1/2 teaspoon salt

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Spicy Thai Basil Sauce

1 cup basil leaves, chopped coarse

3/4 cup low-sodium chicken broth

2 tablespoons fish sauce

1 tablespoon Asian chili sauce (sriracha, sambal oelek, or chili garlic sauce)

2 teaspoons brown sugar

2 teaspoons cornstarch

Combine ingredients in medium bowl and use as directed in stir-fry recipes.

Submitted By Jenny Shirts

Cabbage-chicken Stir fry

Chicken cut up into bite sized pieces

Shredded green cabbage

green onions

Shallots (very small, redskinned onions. Fragrant and sweet- usu. around $1/lb. only need a few)

vegetable oil

very finely chopped lemon grass (1.49 for a frozen bag of finely chopped lemon grass @ Lion Supermarket. Can refreeze. You only need about 1 spoonful max if you want a stronger lemon grass flavor)

garlic powder

Oyster Sauce (Lee Kum Kee Panda brand is a popular one, on sale it is 1.69 a bottle. Any other brand is fine. Under 1.69, you are doing good! You only need a couple table spoons max, for flavor, aroma, and color.)

Fish sauce (optional)

 

Heat up your oil on med-hi. Flavor your oil by adding shallots and a bit of garlic powder. Once shallots start sizzling, add chicken and lemon grass to flavor your meat. When chicken is semi-done, add oyster sauce (and fish sauce, if you like--only a little bit like 1/4-1/2 tbsp. max) and quickly stir until meat is barely done. Add cabbage and stir fry until semi-soft, semi-crunchy. When you are ready to serve, turn off heat and add in chopped green onions and quickly stir in to not overcook them. 

 

 

Submitted by Andrea Audoung

 

Chili-Bambooand Chicken Stirfry

Basically, you adjust the amounts according to how much you want and what your palate prefers, ie. salty, less salty, etc...

 

Chili-Bamboo and Chicken Stirfry:

 

-Chicken cut up into bite sized pieces

-Jar of Chili oil and Bamboo Shoots (They come in a clear jar with an orange or yellow lid. Main ingredients are Chili-oil and bamboo shoots. I've tried several brands, but they all taste the same to me. If you get a 12-14 oz jar for under 1.60, you are doing pretty good. Usually on sale at Ranch 99 or Lion Supermarket.)

-Fish sauce (optional and only a few squirts)

 

I stir fry my chicken WITHOUT adding oil on med-hi heat. When it's semi-done, then I add a few spoonfuls of the chili-bamboo, depending on if I want a lot of bamboo and spice or not.

 

Submitted by Andrea Audoung

 

Strawberry Cream Dessert

*photo from Taste of Home

Ingredients:

2 1/4 cups graham cracker crumbs (about 36 squares)
6 Tablespoons sugar
10 Tablespoons butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 cup confectioner's sugar
2 cartons (one 16 oz, one 8 oz) frozen whipped topping, thawed, divided
1 pkg. (3 oz) strawberry gelatin
1/2 cup boiling water
1 cup (8 oz) strawberry yogurt

Topping:
2 tablespoons graham cracker crumbs
1 1/2 teaspoons sugar
1 1/2 teaspoons butter, melted

DIRECTIONS:
In a bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13 x 9 x 2 inch dish. Refrigerate for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and confectioner's sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust.

In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over the whipped topping. Yield: 12-15 servings.

**submitted by Nancy Jackson. It was served at our Visiting Teaching Conference.

Rice Krispie Cookies

Rules by Heather Castro
Give your butter the respect it deserves.
Don’t cook them in the microwave.
Take your time – marshmallows need to melt slowly.
If your adding chocolate, buy Milk Chocolate chips by Guittard ( sold at Safeway or Longs)
If you cannot find this recipe, use the Rice Krispie Box recipe NOT the recipe on the marshmallow bag.

Ingredients:
6 tablespoons butter, not margarine
60 regular marshmallows, about a 16oz bag
9 cups of Rice Krispies

Directions:
Melt butter in large saucepan over LOW heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies. Stir until well coated.
Add Chocolate Chips. Stir until just barely melted. Then quickly remove Rice Krispie mix to a buttered 9x13 pan.
Press into pan with buttery hands.

Ela's Gosht Korma (Meat and Sauce/Gravy)

This dish has a mild and cinnamon-ish taste to it. Very flavorful and QUICK and EASY!

Meatballs or red beef (really you could use anything.
potatoes, cauliflower, etc. I use the Costco Roast-Meat from a can when I'm in a hurry!!!)

1 cup plain yogurt
1 med onion
1 can tomato sauce
1 tsp chili powder
1 tsp salt
1 Tbs crushed garlic
1 Tbs crushed ginger
1 Tbs garam masala
2 Tbs olive oil
1 cinamon stick or pinch of cinamon (stick is tastier!)
1-2 cups water
2 tsp poppy seeds (optional)
1 Tbs ground coriander
fresh cilantro to garnish

**Heat oil w cinnamon stick for couple minutes (don’t
burn it!) Add ginger, garlic and diced onions and saute. Add all
other ingredients except the yogurt. (Add yogurt just before serving making sure to add it SLOWLY/whisk in so it doesn’t curdle.
Also, add water if needed to get an appropriate
consistency. Simmer for 10 minutes (the longer the
better) and serve over rice or eat w toasted Naan!

Indian Food Definitions: user's guide to eating out!

Indian Eating: Definitions

Aloo: Potato

Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world.

Biryani: Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables.

Chappati: Unleavened Indian flat-bread made with wheat flour, water, oil and salt. Usually cooked on a "tava" or thick griddle and brushed with "ghee".

Chaat: Salty snacks served with an array of sweet and spicy chutneys. 

Chana (chole/chanay): “Chickpea”- Garbanzo beans.

Chutney: Fresh relishes made with fruits, vegetables, and herbs. 

Curry: To the Indians, the term curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world, the most famous of all is the Chicken Curry. Residents of the rest of the world, however, have come to think of "curry" as simply a thick creamy yellow sauce or any dish seasoned with a curry-powder blend, whether it has a sauce or not. An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger, and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish

Daal: (Dal/Dhal/Daal) the preparation of dried peas, beans, and lentils which are red, yellow orange, or pink, plus split peas and other legumes. The husks are removed and the legume is split (like split peas).

Dosa: A popular delicacy from southern India made from rice and "urad" daal. They are usually made very thin and pancake-like and sometimes filled with a spiced potato mixture. Served with chutney and "sambar".

Gosht: Meat. Usually adapted by the western world to mean “lamb”.

Gobi: cauliflower

Kheer: Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom. Sometimes nuts are added. Served either hot or cold.

Koftas: Spiced meat or vegetable balls. 

Korma: Rich sauce thickned with yogurt, nuts or poppy seeds. 

Lassi : A tall cool drink made from yogurt and water and made either sweet or salty.

Masala: Spices, herbs and other seasonings ground or pounded together. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". Dry spice mixtures are also called "Garam masala"

Masoor: Lentils

Mutter : Peas

Naan: Indian flat bread made from wheat and baked in a tandoor.

Palak: Spinach

Paneer: Indian Cheese made with the use of lemon and milk to separate the curds and create the cheese.

Paratha: Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or a vegetable mixture. Slightly larger than a Chappati and shallow fried to perfection

Rogan Josh: Rich lamb curry.

Roti: is Bread in Hindi. "Tandoori roti" is bread that is baked in a tandoor, "Rumali Roti" or literally meaning handkerchief bread is a kind of a thin and flaky partha made up of many layers. 

Saag Curry: Aromatic curried dish made from greens (like spinach or mustard leaves).

Samosas: Deep-fried pastry appetizers filled with vegetable or meat mixtures.

Tandoor: The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot.  The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process.  It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, daal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven. 

Tikka: Skewered boneless meat cubes cooked in a tandoor.  

Vindaloo: Meat usually pork is used to make this very spicy and flavorful dish. Cooked in vinegar and typically served 2 to 3 days after it is made. A great dish to make when entertaining as it can be made ahead of time.    

Aloo Gobi

Ingredients :

1 Tbsp. Oil

1  Cauliflower, cut & separated into florets

4  yukon gold Potatoes, cut into 1/2" - 1" cubes

1  Onion, chopped lengthwise

1 tsp.  Ginger (in the jar)

1 tsp.  Garlic (in the jar)

1/2 c.  Water

Salt to taste

1/2 tsp.  Tumeric

2 tsp.  Cumin Powder

2 tsp.  Coriander Powder

2 tsp.  Red Chilli Powder (Substitute: Ancho Chili powder for a mild flavor - I used Ancho Chili Powder on our cooking group night)

1 tsp.  Garam Masala      
1 Tsp.  Cilantro- Few sprigs for Garnishing.

Method :

Seperate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks.

Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger & garlic -  stir.  Mix in Potatoes and water , cover to cook.

When the Potatoes are half done (about 15 minutes), add the florets,
tumeric & salt. Cover to Cook (another 15 minutes). Open afer a few minutes,
add all the dry powders & mix. (At this point you might need to cook longer if potatoes aren't done.)
Garnish with Cilantro leaves.
Serve hot with Breads, Rice, Rotis or as a side dish.

Submitted by Kathryn C.

Naan Bread

I had this recipe in oz/g and have tried to convert ... hopefully it works. This recipe isn't completely authentic, but it tastes pretty good.

Ingredients:
14oz/397g (3 1/8 Cups) all purpose flour
1/3oz/9g (3 tsp) instant dry yeast
6 fluid oz/180ml (3/4 C) water
2 fluid oz/60 ml clarified butter, plus more as needed (there is a good tutorial for clarifying butter here: http://allrecipes.com/howto/clarifying-butter/detail.aspx)
2 oz/57g (a little less than 1/4 C) plain yogurt
1 egg
1 oz/ 28g (2 heaping Tbs) sugar
1 1/2 tsp /7.50g salt
2 Tbs/ 12 g poppy seeds or black onion seeds

1. Combine flour and yeast. Add the water, butter, yogurt, egg, sugar and salt and mix on low speed for 4 minutes. Dough should be elastic, but still wet.
2. Let rise till doubled, about an hour.
3. Divide the dough into 8 pieces. Pre-shape into rounds. Let the dough rest, covered for 15-20 minutes.
4. Gently stretch each piece of dough into a round 7inches in diameter, so that the center is 1/4 inch thick and the border is a little thicker. Pull one edge out to elongate each round slightly, creating a teardrop shape.
5. Place the breads on parchment -lined baking sheets (air-bake sheets work very well), brush them with butter and sprinkle with seeds on top.
6. Bake the naan in a 425 degree oven until golden brown and puffed, about 10 minutes. Cool completely on racks.  If you are baking on a regular baking sheet, you may need to reduce the temperature or turn the bread halfway through baking so that one side of the bread doesn't turn out too dark.

Contributed by Tess Douglas

Mango Lassi

Mango Lassi Recipe

Ingredients

1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Method

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.
The lassi can be kept refrigerated for up to 24 hours.
Makes about 2 cups.

submitted by Andrea A.

Ela's Gosht Korma

Meatballs or red beef (really you could use anything.
potatoes, cauliflower, etc.)
1 med yellow onion
1 cup plain yogurt
1 can tomato sauce
1 tsp chili powder
1 tsp salt
1 Tbs crushed garlic
1 Tbs crushed ginger
1 Tbs garam masala
2 Tbs olive oil
1 cinamon stick or pinch of cinamon (stick is tastier!)
1-2 cups water
2 tsp poppy seeds (optional)
1 Tbs ground coriander
fresh cilantro

**Heat oil w cinnamon stick for couple minutes (don’t
burn it!) Add chopped onion, ginger and garlic and saute. Remove cinnamon sticks,
blend rest of cooked stuff in blender, then return to pan and add cinnamon back to pan. (ok
to add water to make it easier to blend.)
Add all other ingredients, making sure to add the yogurt at the
end and SLOWLY/whisk in so it doesn’t curddle.
Also, add the water last to get an appropriate
consistancy.  Simmer for 10 minutes (the longer the
better) and serve over rice or eat w toasted Naan!

Ela's Chicken Tikka Masala

Quick and Easy Tikka Paste:
1 Tbs Coriander
1 Tbs Cumin powder
1/8 Cup (or 1/4 if you like more) ginger/garlic paste
1 tsp red chili powder (more or less for your own preference of heat)
1 Tbs cumin seeds
1/2-1 tsp tumeric powder (for color)
1 tsp garam masala (may add more if you like it spicey- I add 1 Tbs!)
1 T nuts ground or slivered (almonds or cashews) **optional
1 tsp Fenugreck Powder
Salt (to taste)
Lemon juice (about a Tbs)

Make a paste by mixing white wine vinegar with the
dry ingredients.  Heat olive oil, and add paste to pan.
Cook till oil rises to surface. Then add all the rest of the ingredients and cook for about 10 more minutes on low. (May add bit of water as needed to keep from burning spices.)

1) Take half of this paste and mix it w/ some plain yogurt. Marinate your
meat in this mixture for at least an hour.
2) The other half will be added to the sauce!


Chicken:
Cut into desired sizes of pieces.  After marinating for at least an hour in the tikka paste and yogurt (FYI when marinating meat- you can NOT use the dry spices without making it into a paste first.  if you try this your chicken will not soak in the flavor and you will taste all the spices separate- they won't blend.  Making the paste is essential) , put on skewers and grill on your grill.  You can also use a stone-ware pan and bake it uncovered in your oven.  Set aside.

Tikka Sauce:
1 med onion (yellow is fine)
grn chilies
red or green peppers (just a few slices) **optional
Tikka paste

1 Tbs sugar (only needed if you add the peppers)
1 14 oz can of diced tomatoes
1 14 oz can of tomato sauce.


Heat olive oil in pan- enough to fry your onion.
Dice the onion and put in pan. Add a few grn chilies
(to your spicy-delight). You can also add some red or
green peppers, but if you do then also add 1 Tbs sugar
to take away pungency.  Cook till onions are brown.
Add the rest of the Tikka paste.  Add 1 can tomato sauce- then
blend in blender till smooth (about 20 seconds). Return to stove.
Add 1 can diced tomatoes.
Bring to boil, then reduce heat to med and slowly stir in 1/2-1 cup plain
yogurt or cream.  Let cook on med until it tastes
good :)  (about 15 mins). Lastly- add the grilled chicken :)

 Just before serving, add handful of chopped
fresh cilantro, and top dish w/ dollop of plain yogurt!

****Note:  IF YOU DON'T WANT TO TAKE ALL THIS TIME THEN HERE'S THE SHORTENED VERSION- although not as authentic and not as tasty, it is still wonderful and is a LOT faster.  Here's what you do:

Make the tikka sauce as directed AND OMIT MAKING THE PASTE.  You will still use the ingredients, but you will not be marinating the meat- so you don't really need to make the paste.
Add the ginger/garlic paste when you fry your onion. when the onion is browned, add ALL the other spices listed in the "Tikka Paste" recipe, and also the rest of the "Tikka Sauce" ingredients, omitting the tomato sauce and diced tomatoes.  Fry the spices till oil rises to the surface (maybe 5 minutes?). Add tomato sauce, blend, then add diced tomatoes and cook the rest for about 15 minutes.  Buy pre-cooked chicken (I use the Costco Rotisserie Chicken they roast over a spit!) and throw it in anytime.

Early American Apply Grunt

Linda Larsen made this YUMMY dessert for us at Book Club a few months ago. We read Miracle At Philadelphia and she had the fun idea to serve a dessert from that time period.

Early American Apple Grunt Instructions:

This version of apple grunt is baked, but in colonial days, it was cooked in a Dutch oven hanging over an open fire.
The name GRUNT presumably came from the sound the pudding made as it bubbled and grunted beneath the biscuit like topping.
If desired, this very same pudding also may be cooked over an open fire.
Just cover it tightly and simmer for 1 hour.

Early American Apple Grunt Ingredients:

4 tb Butter
1/3 c Tightly packed brown sugar
2 c Pared, cored, and sliced
-fresh apples
3/4 c Chopped walnuts
1 Egg
1/2 c Granulated sugar
1/3 c Milk
1/8 ts Salt
1 ts Baking powder
1 c All-purpose flour
Whipped cream or ice
-cream

Preheat oven to 375 degrees F.
Melt butter in an 8-inch baking pan.
Remove 2 tablespoons of the butter and place in a mixing bowl.
Add the brown sugar to the pan and stir until dissolved.
Arrange apples over the brown sugar.
Sprinkle with walnuts.
Add eggs, granulated sugar, and milk to the bowl with the 2 tablespoons butter.
Mix in the salt and baking powder, then add the flour, mixing until smooth.
Pour batter over the apples.
Bake for 35 minutes.
Loosen cake from sides of pan with spatula and invert onto a serving platter.
Serve with whipped cream or ice cream.

Potato Focaccia

This recipe (and picture) is from a blog called "Kitchen Unplugged": http://gattinamia.blogspot.com. She has a lot of beautiful/ tasty recipes. 

 

Ingredients 2 medium starchy potatoes * (abt 1 pound); 1 cup milk, lukewarm; 2 1/2 tsp active dry yeast dissolved in 1/4 cup water; 3 cups high gluten flour; 2 tsps sea salt; spoonfuls of oregano + thyme + sage; 6 Tbps olive oil, plus 2 Tbps for geasing the pan and 1 or 2 Tbps for drizzling over the top; 1 1/2 to 2 tsps coarse sea salt

* if your potatoes are rather moist, after mashed, let them sit in the fridge overnight, uncover.

1. Boil the potatoes until they're cooked, immediately drain, peel, and mash them with fork, being careful to eliminate any lumps. Cool to room temp.
2. Mix the flour, potatoes, 2 tsps fine sea salt, and the chopped herb together, add in dissolved yeast liquid, olive oil, and milk (add 80% first, decide on the rest after the dough forms). Knead until the dough smooth, soft and elastic. Set it in an oiled bowl, cover tightly with plastic wrap and let rise until doubled.
3. Brush olive oil on a 10.5 x 15.5-inch baking pan (dark coated yields for browner crust) with 2-inch sides. Place the dough (don't knead... so as to save air bubbles inside) in the pan and gently press it out to the edges. With your hands moistened in oil, dimple the top. Cover and let rise until half-doubled. Sprinkle coarse salt and a little more olive oil over the top.
4. At least 30 mins before you plan to bake, preheat the oven to 400F (200C). Bake until the top and the underside are golden, about 25 mins.

Challah Bread (braided egg bread)

Challah Bread (braided egg bread)

Ingredients:
1 pkg. Active dry yeast
1 1/4 cups warm water
1 tsp salt
1/4 cup sugar
1/4 cup oil
2 eggs slightly beaten
2-3 drops yellow food coloring (optional)
5-5½ cups all purpose flour (un-sifted)
1 egg yolk beaten with 1 tbsp cool water

Directions
In a large bowl, dissolve yeast in warm water. Sir in salt, sugar, oil eggs and food coloring. Gradually beat in about 4½ cups flour to make a stiff dough. Turn dough out onto floured board and knead until smooth
(5-20 minutes) adding more flour as needed to prevent sticking.
Turn dough over in greased bowl; cover and let rise in warm place until doubled (1½ hours) Punch dough down; knead briefly on floured surface.

Braiding:
Divide dough in half. Split each half into three long strands. Pinch the tops of all three strands together and braid. Place braided bread into a loaf pan and let rise. When doubled, use your fingers to spread the egg yolk mixture evenly over the braid for a shiny finish.

Bake at 350 °F for 30-35 minutes. Bread is done when it sounds hollow when tapped. Remove from pan and let cool.
Makes 2 loaves.

Submitted by Jocelle Burdett

L.A. Temple Bread

3 cups warm water
2 pkg. dry yeast (each pkg is 2 1/4 tsp yeast)
1 Tbs salt
1/3 cup oil
1/3 cup honey
3 cups flour (white or wheat)

Combine ingredients and mix with hook on low (for compact mixer) until blended.  Add flour 1 cup at a time while mixer is going until dough pulls away from edge and bowl edge is clean (about 4-6 cups).
Mix in mixer for 5 more minutes. Divide dough and put into 2 loaf pans (use oil on your hands to keep from sticking to hands instead of flour).  Let rise 30 minutes and bake at 350 for 35 minutes.  You can make bread or rolls from this recipe.  It makes 2 loaves.

This recipe was submitted by Linda Larsen, who got it from Sister Bickmore in the temple presidency.  They make this bread in the temple cafeteria!

Rosette Rolls

3 to 3 and 1/2 cups flour
1 and 1/4 cup whole wheat flour
1 packet dry active yeast
1 cup milk

1/3 cup sugar
1/3 cup butter (you can use shortening as well)
3/4 tsp salt
2 beaten eggs

1.  in a large mixing bowl stir together 2 cups of the flour and the yeast.  in a medium saucepan heat and stir milk, sugar, shortening and salt til just warm and shortening almost melts.  add milk mixture to dry mixture along with eggs.  beat.  add as much of the rest of the flour as you can and knead til you have good dough.  (I actually use my bread machine to make the dough and let it do it's first rise: just mix yeast, sugar and warm milk- which I use food storage dried milk and water- and let sit for 5 minutes.  Then add everything else and let it do all the work!  Go to step 3 from here.)

2.  let rise for about an hour

3.  make them into whatever shape you want.  i make "rosettes" which, if you remember them, are basically like a pretzel wrapped in on itself.  rise 45 minutes.  (i let them rise with a little bit of real butter on them for salty yumminess on top.)

4.  bake @ 375 til golden..about 11 min. enjoy!

Submitted by Ela Wunderli

No knead Butter Rolls

Place in mixing bowl:
2 Tbs yeast (or 2 pkgs)
2 Tbs sugar
2 Cups warm water

Leave until yeast becomes active (about 5 minutes)
Meanwhile mix:

1 cup butter, melted (no substitutes)
6 eggs, beaten

Add to yeast mixture. Stir. Add:

1 cup sugar
1 1/2 tsp salt
8-9 cups flour (I usually add 9)

Directions:
Mix (do not knead)- dough will be sticky.  Put damp dishtowel over bowl and let rise until double.  Stir down (instead of punch down).
Refrigerate over night (or for 4-6 hours).  Dough will be harder.  Divide dough into 5 balls.  Roll out each ball like a pizza. Melt some butter and brush on the "pizza".  Cut into 12 slices, roll each slice up from big end to small end like a croissant shape.  Let rise (about 1-2 hours).

Bake at 375 degrees for 10 minutes.  Makes 60 rolls!

 Submitted by Nancy Jackson

Kathryn's favorite Buttercream Frosting

1 stick (1/2c.) of butter
4 cups (one box) powdered sugar
1 Tbsp. flour
1/4 to 1/3 cup milk or evaporated milk
Beat all ingredients together. Start with 1/4 cup milk and add more liquid (a few drops at a time) if it's too thick. Add more powdered sugar if consistency is too runny.

Submitted by Kathryn Class

Ham & Cheese Quiche

Combine:
2 C grated Swiss Cheese
3 Tbs flour
dash of salt and pepper

In another bowl combine:
3 beaten eggs
1 C milk
1-1 1/2 C cubed ham

Combine both mixtures and pour into the pie crust. Bake at 325 for 60 minutes or until a toothpick comes out clean.

Submitted by Tess Douglas

Honey Citrus Salad

The recipe is super simple. This proportion feeds 1-2 people - multiply as needed.

1 orange, peeled & sectioned (preferably with the membrane removed)
1/2 banana sliced
1 tsp - 1Tbs honey depending on how much sweet you need
1/4 cup berries - raspberries, strawberries, etc.
Sprinkle with poppy seeds to add a little color.

Enjoy!

Submitted by Kathryn Class

Marshmallow Fondant Recipe

The following recipe and a detailed tutorial can be found at: http://whatscookingamerica.net/PegW/Fondant.htm

 

Marshmallow Fondant Icing Recipe 

 

     

 

 

 

 

 

 

 

 

 

 

 

16 ounces white mini-marshmallows (use a good quality brand)
 

2 to 5 tablespoons water
 

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
 

1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.  

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. 
 

MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.

S'more Cookie Dessert

*Submitted by Sara Seipert
a recipe for "what to do with left over S'mores ingredients from Scout campouts"

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (just use 1 package of graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
1 cup marshmallow creme (large marshmallows also work, enough to cover the size of the pan)
Hershey's Chocolate Syrup ( I added this for "oo la la" on top!)


Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan. (I doubled the recipe and used a 9x13 pan)

2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

5. Drizzle with Chocolate syrup to make it look EXTRA good.

Cake Decorating

We used these tutorials:

Baby Booties
Balloons
Chicks Sitting
Dog
Figure Piped Baby Heads
Teddy Bear
Fondant Blue Bird
Pig Laying Down
Half Rose

Wilton Buttercream Icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

INGREDIENTS:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing. (Medium Consistency)

DIRECTIONS:

1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
2. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
3. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
5. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Easy Tuscan Pasta

*Submitted by Kathryn C.
*Serves 6

INGREDIENTS:

• 3 TBSP Olive Oil
• 3/4 cup Carrots, coarsely chopped
• 1/2 cup onion, chopped
• 1 28oz. jar Garlic & Onion Spaghetti Sauce ( don't use a sauce with cheese in it)
• 1/2 tsp. Crushed red pepper (optional)
• 1 19oz. (1 use 15oz) can white beans - drained & rinsed
• 3 cups Penne Pasta ( I use 1 lb. of what I have - my family likes Fusilli or Rotini)

DIRECTIONS:

1. In a large skillet over medium, heat oil: add carrots and onion. Cook 5 min stirring occasionally, or until tender.
2. Stir in pasta sauce (and crushed red pepper), heat to boiling. Reduce heat. Simmer covered for 5 minutes.
3. Add beans - heat through.
4. Meanwhile cook the pasta according to package directions. Drain.
5. Spoon sauce over hot pasta, grate Romano or Parmesan cheese over the top. Garnish with parsley if desired.

Treasure Cookies

INGREDIENTS:

• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 tsp vanilla
• 1/2 cup peanut butter
• 1 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup uncooked quick rolled oats
• 1 cup corn flakes
• 1/2 cup shredded coconut
• 1/2 cup semi-sweet chocolate chips

DIRECTIONS:

1. Cream together shortening and sugars.
2. Beat in eggs, peanut butter, and vanilla.
3. Add flour, baking powder, baking soda - mix thoroughly.
4. Stir in remaining ingredients.
5. Drop by rounded spoonfuls on un-greased baking sheet.
6. Bake at 375 F for about 10 min.
7. Do not over bake!
8. Remove immediately from baking sheet.

No Bakes

In a medium bowl, combine:

• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup peanut butter
• 3 cups Quick Oats Oatmeal

(It doesn't have to be mixed together. It will blend better with the other ingredients. Just have it to the side ready to go.)

Bring to boil over medium heat the following:

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/2 cup butter

Stir constantly. Allow to boil for 1 minute.
Remove from heat. Combine all ingredients. Stir until it's well mixed. Quickly scoop out onto foil or waxed paper to allow to cool.

Chocolate Snowball Cookies

INGREDIENTS:

• 1 cup shortening
• 4 tsp vanilla
• 1 cup cocoa
• 4 tsp. baking powder
• 2/3 cup milk
• 3 1/3 cups sugar
• 4 eggs
• 4 cups flour
• 1 tsp salt

DIRECTIONS:

1. Cream shortening and sugar then add all other ingredients. Mix thoroughly. Put in fridge for two hours or overnight.
2. Roll into balls and then roll into powdered sugar.
3. Bake at 350 F for 8-10 minutes.

Oatmeal Cinnamon Chip Cookies

INGREDIENTS:
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
2 1/2 cups quick cooking oats
1 2/3 cups (10 oz) cinnamon chips
3/4 cup raisins

DIRECTIONS:
1. Heat oven to 350F
2. Beat butter, brown sugar, and granulated sugar in bowl until creamy. Add eggs and vanilla: beat well. Combine flour and baking soda. Add to butter mixture, beating well. Stir in oats, cinnamon, and raisins (batter will be stiff)
3. Drop by heaping spoonfuls onto un-greased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute: remove from cookie sheet to wire rack.

Yield 4 dozen
Variation: try with golden raisins and toasted pecans

Russian Tea Cakes

Submitted by Jocelle Burdett

INGREDIENTS:
1 cup butter softened
12 cup powdered sugar
1 tsp vanilla
2 1/4 cups all-purpose flour
3/4 cups almonds (finely chopped)

DIRECTIONS:
Preheat oven to 400 F.
Mix butter, sugar and vanilla. Add flour, salt and nuts to the other ingredients until dough forms. Shape dough into 1" balls and place approx 1" apart on an un-greased cookie sheet.
Bake for 10-12 minutes until cookies are set and just starting to brown.
When cookies come out of oven, roll in sifted powdered sugar. After cookies are completely cool, roll in sugar again.

Jocelle's tips: Always put these cookies on top rack of oven. Then tend to burn on the bottom.