Gingerbread cookies

 Cookie:

3/4 cup unsalted butter

1 cup sugar

1 egg

1/4 cup molasses

2 tablespoons corn syrup 

 

Cream butter and sugar together for several minutes, then add egg, molasses & corn syrup- cream together until smooth.

2.5 cup AP Flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon cocoa powder 

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

3/4 teaspoon black pepper 

Whisk all dry ingredients together. Fold dry into wet until no streaks of flour remain. Chill x4 hours. 

Optional: roll cookies in spiced chai sugar mixture. 1/4 cup sugar, 1 t. Cinnamon, 1/2 t ginger, 1/2 t cardamom, 1/4 nutmeg, 1/4 allspice.

Roll into 1.5 tablespoon balls. Can coat in sugar mixture of skip. Space 2-3 inches apart on parchment lined baking sheet. Bake 10-12 minutes at 350 degrees.

Espresso cream frosting (optional)

1.5 cup powdered sugar 

2 T. Heavy cream 

1/4 cup melted butter

1 t. Instant espresso 

Blend together, ice cookies  

 

 

Overnight waffles

 

• 3 ½ cups milk
• 6 tablespoons (85 g) salted butter, cut into pieces
• 4 large eggs
• 1 tablespoon vanilla
• 4 cups (568 g) all-purpose or white whole wheat flour or a combination
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast

• In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside. Whisk together the eggs and vanilla in a small bowl and set aside.
• In a large bowl, whisk together the flour, sugar, salt and yeast.
• Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.
• Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
• When ready to make waffles, stir the batter down gently. Heat a waffle iron, brush with butter, cook until golden. 
  
  
  Makes: one million waffles, approximately.
  
  

Links to Fav Recipes

Favorite browned butter chocolate chip cookies; add 1 t. Instant Espresso powder into dry ingredient 

https://sugarspunrun.com/brown-butter-chocolate-chip-cookies/

Fav Pumpkin Bars

https://preppykitchen.com/pumpkin-bars/

Peach Habanero Jam

 8 cups peaches (crushed without skin or puréed with skins)

1/4 cup lemon juice

3-4 habaneros

3 T. low sugar pectin

4 cups sugar

Sterilize jars

Bring first 4 ingredients plus 1/2 cup sugar to a full boil (does not stop boiling when stirring), then add the remaining sugar and bring to a hard boil for one minute. Stir constantly. Test on a cold ceramic plate- if runny, add one more tablespoon of pectin and bring to a hard boil an additional minute. 

Transfer to hot jars leaving 1/4 inch of headspace. Process jars for 10 minutes. 

Makes 10-11 half pint jars 

French Toast Casserole

Ingredients

• ½ a loaf of day old French bread (about 8 oz) cut into cubes
• ½ cup butter
• 1 cup packed brown sugar
• 6 eggs
• 2 cups milk
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon divided
• 1 Tablespoon brown sugar for topping
• powdered sugar for topping optional

Instructions

• Preheat oven to 425 degrees. Butter a 13x9 inch baking pan and set aside.
• In a small sauce pan, melt butter over medium heat. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth. Pour mixture into the bottom of a 9x13 pan and spread evenly.
• Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.
• In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon. Pour egg mixture over the top of bread cubes, insuring that all pieces of bread are saturated. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
• Bake in preheated oven for 25-30 minutes until top is golden brown. Remove from oven and sprinkle with powdered sugar 
  
  
  For Calvin- add 1/2 cup blackberries or blueberries to his side during step 4
  
  
  Make ahead: prepare up to step 5, then cover tightly with aluminum foil and refrigerate over night. Bake an additional 5-10 minutes.  

Banana Muffins

• 4 bananas , about 1 1/3 cups, mashed
• 1 large egg
• 1 Tablespoon vanilla extract
• 1/3 cup brown sugar 
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour (white or whole wheat)
• 2 Tablespoons unsalted butter , melted
• 1/2 cup mini chocolate chips (optional)

Preheat oven to 350. Grease muffin pan.

Combine bananas. Egg, vanilla & sugar in a bowl until well mixed.

In a separate bowl, whisk together flour, cinnamon, BP, BS & salt. Gently combine with wet ingredients. Fold in melted butter and optional chocolate chips.

Bake mini muffins for 12-15 minutes.

Bake standard muffins for 18-24 minutes. 

Aunt Kelsey’s Breakfast Casserole

Ingredients

• ▢ 32 oz bag frozen tater tots
• ▢ 1 lb pork sausage
• 32 oz frozen tater tots
• ▢ 1 large onion diced
• ▢ 
• ▢ 2 cups shredded colby jack or cheddar cheese
• ▢ 2 cups milk
• ▢ 10 eggs
• ▢ 1/2 tsp onion powder
• ▢ 1/2 tsp garlic powder
• ▢ 1/4 tsp cayenne pepper
• ▢ Salt and pepper
• ▢ Green onions, optional

Instructions

• Preheat oven to 350.
• Spray a 9"x13" baking dish with non-stick cooking spray.
• In large bowl add your tater tots and shredded cheese.
• In large skillet add your sausage and onion and cook until sausage is no longer pink and onions are tender, drain then add to your tater tots. Mix sausage, onions, tots & cheese together- spread in greased baking dish. 
• In large bowl whisk together milk, eggs, onion powder, garlic powder, cayenne powder, salt and pepper.
• Pour egg mixture over the tater tots and bake in oven for 60 minutes or until eggs are set.
• Remove from oven and sprinkle with diced green onions if desired.

Mango Raspberry Jam

• 3 lbs frozen mango chunks
• 3-4 cups raspberries
• 2 T. lemon juice
• 1.75 ounces low-sugar fruit pectin
• 4 cups granulated sugar

1. Prepare home canning jars and lids according to manufacturer's instructions.
2. Combine mangoes, raspberries, lemon juice and pectin in a large saucepot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
3. Return to a rolling boil. Boil hard 2 minutes, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace.
4. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
5. Process 10 minutes in a boiling-water canner.

• Yields about seven 8-ounce jars.

Blueberry Earl Grey Jam

Prep: 5 minutes

Cook: 15 minutes

Yield: two 1-cup jars

1 1/2 cups sugar
1 tablespoon Sure-Jell for Less or No Sugar Needed Recipes
15 ounces (3 cups) blueberries
5 Earl Grey tea bags, strings and tags removed
1 tablespoon bottled lemon juice
1/2 teaspoon grated lemon zest

1. Combine 1/4 cup sugar and Sure-Jell in bowl. Bring blueberries, tea bags, lemon juice, and lemon zest to simmer in large saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until blueberries have softened and released their juice, about 5 minutes.

2. Bring mixture to boil over high heat. Whisk in Sure-Jell mixture and bring to boil. Whisk in remaining 11/4 cups sugar and bring to vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat. Discard tea bags, gently brushing off excess jam, and skim any foam from surface of jam using spoon.

3. Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

4. Using funnel and ladle, portion hot jam into hot jars. Process in water bath (good for one year) OR let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months, once opened use within 2 weeks.)

Sanjuana/SuMi/Baby Chuck Friday Jam Session Trials

 

Trial #1

• 2.5 lbs. Jalapenos (1/2 seeded)
• 4 Bell Peppers
• 10 cups sugar
• 3 cups white vinegar
• 1 t. salt
• 2 (1.75 oz) pouches pectin

Trial #2

• 1 lb Jalapenos (3/4 well seeded and deveined)
• 3 bell peppers (yellow, red, orange)
• 5 cups sugar
• 3/4 cup white vinegar
• 3/4 cup apple cider vinegar
• 1/2 t. salt
• 1 packet (1.75oz) pectin

Trial #3 (Bridal Shower Recipe)

• 608 grams (total weight) of peppers (one yellow bell pepper, one red bell pepper, the rest jalapenos including seeds and membranes to equal 608 grams)
• 1.75 ounce box of pectin
• 1/2 cup white vinegar
• 1/2 cup apple cider vinegar
• 5 cups white sugar

1. Process the peppers in a food processor. Drain excess liquid through a mesh strainer, discard liquid.
2. Put peppers, pectin and vinegars in a large pot. Bring to a rolling boil over high heat . Boil for one minute.
3. Remove pot from heat, stir in sugar until dissolved, then return to heat. Boil hard for two minutes. Test jam on a cold plate, if too runny boil for an additional minute.
4. Distribute jam into sterilized warm jars, and process for 10 minutes in hot water bath.
5. Leave on counter undisturbed for 12-24 hours.

*Makes 6 half pint jars*

Scotcheroos

Scotcheroos

• 1 cup honey
• 1/2 cup white sugar
• 1 cup peanut butter
• 1 t. vanilla extract
• 1/2 t. salt
• 7 cups rice crispies
• 6 oz. semisweet chocolate, chopped (bars in baking aisle)
  
• 1 1/2 cups butterscotch chips
• 1 T. butter

In a medium to large pot, heat honey and sugar over medium heat, stirring often, until they come to a simmer. Simmer without stirring for one minute then turn off heat. **gentle simmer, do not allow to boil.

Stir peanut butter, vanilla and salt in the hot honey mixture until smooth. 

Pour in the rice crispies and stir until everything is coated. Pour into a 9x13 pan lined with parchment paper (do not need to grease), and pat down gently with a spatula- do not pack forcefully or bars will be too dense.

In a microwave or double boiler, melt chocolate and butterscotch chips together with the butter until smooth (20 second intervals in the microwave, stirring in between). Pour over the rice crispy mixture and allow to set, covered, in the fridge for 2 hours. 

Lift out the bars using the parchment paper and cut into squares. Scotcheroos will keep for 3 days at room temperatures or 1 week in the fridge.

**If no butterscotch chips, use 8 oz. semisweet chocolate melted with 2 T. peanut butter for the topping (no butter needed).

Cilantro-Tomatillo Ranch

 

• Cilantro-Tomatillo Ranch 
• 
  
• 1 (1 ounce) package Hidden Valley Ranch Dressing mix
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 large or 2 small tomatillos 
• 1 clove garlic
• 1/2 bunch cilantro, chopped
• Juice of 1 lime
• 1 small jalapeno, seeds removed

Blend everything together, chill for atleast 2 hours before servings.

Charro Beans

 Pinto Beans:

1 lbs pinto beans

1 yellow onion, cut in half

5 cloves garlic

1 jalapeño, cut in half lengthwise (remove seeds and stems for less spice)

1/4 cup white vinegar or bottled jalapeño slices juice 

Salt, to taste

1. Put beans in a large pot of water, covered by 1 inch of water. Bring to a boil then simmer for 15 minutes. 

2. Rinse and drain the beans then put them back in the pot and cover with 2 inches of fresh water.

3. Add onion, garlic & jalapeño. Bring to a boil then turn the heat down to low and simmer covered for 4-6 hours (until beans are tender)

4. When the beans are tender, add in the vinegar/pickled jalapeño juice and salt. Cook for 10 more minutes.

Charro beans

4 cups cooked pinto beans (or 2 15 oz cans of pinto beans for a shortcut)

4 slices bacon, chopped into 1 inch pieces

14 oz can diced tomatoes 

2 cloves garlic, choppped

2 jalapeños, seeds and stems removed, chopped

2 canned chipotle chiles in adobo, chopped

1 cup chopped cilantro 

Salt, to taste 

1. Cook the bacon in the skillet until crisp. Add the tomatoes, jalapeños, garlic, chipotles, and cilantro. Cook over medium heat for 10 minutes.

2. Let the mixture cool. Add one cup of bean juice (or water) then purée in a blender (or don’t blend, if you want a chunkier texture).

3. Heat pinto beans in a pot- add the blended bacon/tomato mixture. Stir then simmer uncovered for 20-30 minutes. Salt to taste.