Tuesday, December 20, 2011

Monday, December 19, 2011

Moravian Spice Cookies

My husband's favorite holiday cookie!

He actually made them this year because I think they are more trouble than they are worth. But they are so delicious when someone else makes them.


1 2/3 cups all-purpose flour

1/2 teaspoon fine salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon finely ground white pepper

1/2 teaspoon dry mustard powder

6 tablespoons unsalted butter, at room temperature

3/4 cup sugar

1/4 cup molasses

1 large egg yolk

Preheat the oven to 325 degrees.

Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.

Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.

Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.

Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough. Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set.

Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 8 minutes (watch them very closely).

Wednesday, December 14, 2011

Pineapple Upside Down Cake Cocktails

Sorry! No photo!


1 part Cake flavored vodka (I used Three Olives brand)
1 part pineapple juice
1 maraschino cherry and a splash of the juice

Mix the above.

Stop here if you like it as a shot.

Add 1 or 2 parts lemon-lime soda and some ice for a cocktail.

You can make these individually or mix up a big batch to share with all your crazy school friends!!

Mini Ham Sandwiches on Hawaiian Rolls


2 packages King's Hawaiian Sweet Rolls (24 rolls)

1 cup minced onion

1/2 cup butter (1 stick)

3-4 tablespoons Dijon mustard

3-4 teaspoons Worcestershire sauce

3 teaspoons poppy seeds

2 (9 ounce) packages of slice ham lunchmeat

10 slices of processed Swiss cheese slices (individually wrapped) *see note

Slice rolls as group lengthwise and place bottoms on a foil lined baking sheet. Set tops aside for now.

Melt butter in a skillet and add onions. Cook until onions are soft. Add mustard, Worcestershire sauce and poppy seeds. Mix and cook for a few more minutes.

Spread half of onion mixture on each set of 12 rolls. Top with ham and cheese slices. Place roll tops back on. Cover with aluminum foil. Can be refrigerated until ready to bake.

Bake, covered, at 350 degrees for about 25 minutes. When done, slice the rolls apart into 24 mini sandwiches.

Note: Processed Swiss slices melt much better than regular Swiss. I put the sandwiches together one day, refrigerated overnight and baked the next day.

Sunday, December 4, 2011

Roasted Asparagus with Feta & Lemon

Follow this link to the original recipe for Grilled Asparagus with Feta.

Instead of grilling, I roasted/baked the asparagus like in this post, then added the feta, lemon zest and lemon juice.

So tasty!!

(not my picture)

Spaghetti Squash Gratin

This can be a meatless entree or a great side dish. It was delicious!

Follow this link to get the recipe.