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Cathedral Cookies

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Cathedral Cookies

My grandmother made these every Christmas. They look like Church windows, Stained glass.

4 simple ingredients and a little time is all it takes to makes these delicious cookies

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1 package (10-1/2 ounces) pastel marshmallows

1 cup chopped nuts, optional

2 cups (12 ounces) semisweet chocolate chips

1/2 cup butter, cubed

 

 

Put the marshmallows and nuts in a bowl

In another bowl over a double boiler melt the Chocolate chips and butter.

 

Mix the Melted Chocolate into the Marshmallows. Refrigerate for an hour.

Divide the mixture onto 2 pieces of wax paper. Half on each piece

Roll into a log and put back in the Fridge

 

In another 4-6 hours you can slice the logs and enjoy

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Italian Sesame Seed Cookies

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Sesame Seed Cookies

I do not roll these into a log like traditionally done. I scoop balls of them. Way easier. You get a consistent cookie size and they look awesome

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4 Cups Flour

1 T Baking Powder

½ tsp Salt

1 Cup Butter, room temperature

1 Cup Sugar

3 Eggs

1 tsp Vanilla Extract

1 Cup Milk

1 Cup Sesame Seeds

 

Preheat oven to 350 degrees

Combine Flour, Baking Powder, and Salt in a bowl and set aside

In a mixer cream the Butter and Sugar until light and fluffy. Add the eggs one at a time and mix until smooth.

Add the Vanilla

Stir in the Flour Mixture and mix until well blended

Let this dough rest for 15 minutes now to let the gluten relax

Scoop Dough and roll balls into milk and then sesame seeds

Bake 10-12 minutes until bottoms are just lightly browned, tops will be pale

Cool 5 minutes on the pan and then completely cool on racks

 

Cherry, Hazelnut, Chocolate Chip Cookies

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Cherry, Hazelnut Chocolate Chip Cookies

This is a drop cookie and you will find that a scoop is your best friend. You can get consistent sized cookies and cut your time making them significantly

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2 sticks (1 cup) unsalted butter, softened

1 cup light brown sugar

1/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups milk chocolate chips

2 cups Chopped Maraschino Cherries, drained and dried well

2 cups Chopped Hazelnuts, or whatever your favorite is

 

 

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Cream together the butter and sugars in a mixing bow. Mix in the eggs one at a time, and then the vanilla until combined.

Whisk together the flour, baking powder, baking soda and salt in a separate mixing bowl. Slowly mix the dry ingredients into the butter mixture. Stir in the chocolate chips, cherries and Hazelnuts.

 

Portion 2 teaspoons of dough for each cookie and roll together to form a ball, spacing the dough balls 2 inches apart on the baking sheet.

Bake until the edges just start to brown, 10 to 12 minutes. Let cool for 5 minutes on pan and then transfer to a wire rack to cool completely.

Slow Cooker Cider Braised Pork Roast

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Slow Cooker Cider Braised Pork Roast

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Fall, apples and Pork just go together so well. This recipe combines a Pork Shoulder roast with Apples and Apple Cider to make a meal that warms you up on those fall days

 (3- to 4-lb) bone-in fresh pork shoulder

2 tablespoons olive oil

2 garlic cloves, minced

1-2 onions cut into 1/4-inch-thick slices

2-3 crisp apples, skin can be left on or peel if you like

1 1/2  cups unfiltered apple cider

Season the pork roast with salt and pepper. Heat a pan on medium high heat until very hot, add the Olive Oil and then brown the roast on all sides. Remove from pan and place in the bottom of a slow cooker. in the saute pan add in onions, garlic and Apples, turn heat down to medium and saute for 3-5 minutes. De-glaze the pan with the apple cider and after scraping up all the brown bits off the bottom of the pan pour the Cider mix over the Pork Roast. Set on Low and cook for 8-10 hours. You can take the juices out of the slow cooker and thicken with a cornstarch slurry in a pan on the stove

Tacos Al Pastor

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Tacos Al PastorIMG_20160101_174521010

2 ancho chilies, seeds and stems removed

2 guajillo chilies, seeds and stems removed

1/2 cup chicken stock

2 teaspoons vegetable oil

1 teaspoon dried Mexican oregano

1 teaspoon dried ground cumin seed

1 tablespoon achiote paste

¼ cup distilled white vinegar

3 cloves garlic, minced

2 teaspoons kosher salt

2 teaspoons sugar

2 pounds boneless Pork Shoulder, Sliced thin and pounded until ¼ inch thick or less

 

1 small pineapple, peeled, cored, and diced small

1 medium white onion, finely sliced

1/2 cup finely minced fresh cilantro leaves and tender stems

3 to 4 limes, cut into wedges

Shredded Lettuce

Sour Cream

Tortillas

 

To make marinade take and bring the stock just to a boil and add in chilies. Let soak 30-60 minutes.

Heat oil on stove over low heat add Mexican oregano, cumin, achiote paste and allow these ingredients to simmer in the oil for 30-60 seconds. Add in vinegar, garlic, salt and sugar and again simmer for 30-60 seconds.

In a blender combine Chiles and stock and the oil with its spices and whiz up for 60 seconds or so. Strain through a sieve to remove the chili skins.

 

Combine the thin pork and marinade in a glass or stainless steel dish (achiote will stain plastic yellow) and put in refrigerator for 3-4 hours. (no longer as the marinade has enough acid in it to start “cooking the meat”)

 

Grill of pan fry the meat until browned well and slice into thin strips.

Serve with taco toppings

Korean BBQ Chicken

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Korean BBQ Chicken

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1 Cup Soy Sauce

3 T Rice Wine Vinegar

2 T Honey

1 tsp Sriracha Sauce or Korean Chile Paste

2 T Fresh Ginger, grated

5 cloves Garlic, minced

1 bunch Green Onions, sliced thin

2 tsp Toasted Sesame Oil

½ tsp Black Pepper

2 tsp Sesame Seeds

1 (4lb) Chicken cut into parts

In a glass bowl, or other non reactive bowl, whisk together all the ingredients except the chicken

Place chicken in bowl and turn to coat with marinade

Allow to marinate in refrigerator for 3-6 hours, turning every 30 minutes or so.

Grill until cooked through using the indirect grilling method.

Slow Cooker BBQ Shredded Beef

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Slow Cooker BBQ Shredded Beef

Shredded BBQ Beef

1-3lb Chuck Roast, Boneless

1 T Salt

1 tsp Garlic Powder

1 tsp Pepper

1 T Olive Oil

1 onion, chopped

2 cloves Garlic, minced

1 1/2 cups Ketchup

1 T Cider Vinegar

2 T Balsamic Vinegar

2 T Soy Sauce

2 tsp Worcestershire Sauce

1/2 cup Beef Stock or Chicken Stock

1 1/2 tsp Dry Mustard

1 tsp Chili Powder

1/2 tsp Garlic Powder

Season Roast with Salt, Pepper, and Garlic Powder. Heat Skillet over medium high heat and add Olive Oil, Brown Roast in pan.

Place Chopped Onion and Garlic in the bottom of a slow cooker. Place Browned Chuck Roast on top of them

In a bowl mix remaining Ingredients and pour over Roast, cover and cook on low for 6-8 hours until roast falls apart.

Remove Roast to a cutting board, allow to rest for 10 minutes, keeping sauce turned on, shred using 2 forks

Return Roast to sauce in slow cooker and serve warm on buns with dill pickles