Christmas Tree Cookies

This recipe is intended to make cookies to hang on a Christmas tree--the recipe calls for putting a hole in each cookie for hanging the cookie. To me, it seems like a waste of good cookies to hang them on a tree, unless you plan to eat them. I skipped the tree decoration step and when straight to eating these delicious cookies. You can decorate a tree or just enjoy these cookies.

Like many cut-out cookie recipes, the dough needs to be refrigerated before rolling out and cutting the dough. Initially, the dough was tough to work with, then it became pliable. This recipe calls for a simple decoration of colored sugar, which is quite easy and fast. Or you could do fancier decorations and frostings.

Christmas Tree Cookies 

• 3 1/2 cup powdered sugar
• 1 cup butter
• 3 eggs
• 1 tsp. vanilla
• 3 1/2 cup flour
• 1 slightly beaten egg white
• decoration sugars

Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in flour until well-blended. Chill dough for 1-2 hours. Roll dough on a well-floured surface to 1/4 inch thick. Cut with cutters. Use a pointed skewer to make a small hole in the top for hanging. Place cookies on a greased cookie sheet. Bake at 350 for 12-15 minutes. To decorate, brush cookies with slightly beaten egg white. Decorate with assorted color sugar. Enjoy!

Ginger Bunnies

I have no idea why these cookies are called ginger bunnies instead of gingerbread cookies. This recipe is a classic gingerbread, so I think of these cookies around the holidays. Although this recipe is easy to make, it does take a little longer because the dough needs to be refrigerated and then rolled out and cut. These delicious cookies were worth the effort.

When I made these cookies, I used a classic gingerbread man shape, like Gingy from the Shrek movies. You can use any shape for the cookie. Per the recipe, I rolled these cookies thicker than most cut out cookies. I did not decorate these cookies, but gingerbread men are fun to decorate, especially if you have decorating skills. 

Ginger Bunnies 

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1/4 cup water
• 2 1/2 cup flour
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 3/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. all spice

Cream butter and sugar. Blend in remaining ingredients. Cover; chill for 2 to 3 hours. Roll dough 1/4 inch thick on a lightly floured surface. Cut into desired shapes; place on ungreased baking sheet. Bake at 375 for 10 to 12 minutes. Remove from sheet. Cool. Decorate as desired. Enjoy!

Almond Jewels

Every December, I make lots of cookies to share with friends and family. Due to this year's pandemic, I might not make as many cookies, but I will still enjoy the ones that I do make. Mom has a separate recipe box devoted just to cookies, so I can always find something to try out. These Almond Jewels are a hit. 

The recipe is a basic shortbread that gets dressed up with sliced almonds. Shortbread is a quick cookie to make because the entire batch is made in one pan as a sheet, then cut into the desired size after baking. When I made this batch, I cut some jumbo cookies and some bite-size cookies. No matter what size you cut the cookies, they will disappear fast because they are so delicious.

Almond Jewels 

• 1 cup butter
• 1 cup sugar
• 1 egg
• 2 cups flour
• 1/2 cup sliced almonds

Heat over to 300. Cream butter and sugar until light and fluffy; blend in egg. Add flour and mix well. Spread in a 15 1/2 x 10 1/2 jelly roll pan. Sprinkle with almonds; press almonds lightly into the dough. Bake at 300 for 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Enjoy!

Turkey with Cornmeal Dumplings

After Thanksgiving, you might have more leftover turkey than you know what to do with. Here is a terrific recipe for leftover turkey. Now, there are some people who see no reason to make something out of the leftover turkey when you can just enjoy the turkey as is. But then you might never try the tasty recipe. 

This recipe makes a thick stew that is a bit like Thanksgiving in a bowl--turkey, cornbread, and gravy. Next time that I make this recipe, I might add some chopped celery for more Thanksgiving flavor. The dumplings are made by dropping in spoonfuls of batter into the soup base. My first few attempts did not result in dumplings, but later attempts did result in good-sized dumplings.

Turkey with Cornmeal Dumplings 

• 3 cubes chicken bouillon dissolved in 2 1/2 cups boiling water
• 1/3 cup flour blended with 1/2 cup cold water
• 3 cups cubed cooked turkey
• 1/3 cup cornmeal
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. poultry seasoning
• 1 egg
• 1/3 cup milk
• 1/3 cup flour

Over medium heat, stir dissolved bouillon and blended flour until thickened. Add turkey. Stir together well cornmeal, baking powder, salt, poultry seasoning, egg, milk, and flour. Drop by tablespoon into gently simmering sauce. Cover and cook for 15-20 minutes or until dumplings are cooked through. Enjoy!

Apple Slices

Apple Slices are a Chicago bakery standard. They are a variation on double-crust apple pie, but baked in a sheet pan and topped with glaze. The result is somewhat closer to cookie bars than pie. My favorite memory of apple slices are at Little Bohemia Restaurant. Every meal included soup, delicious rye bread, a main course, two sides, and a dessert. Grandpa usually got the apple slice dessert or, sometimes, the peach slice.

This treat could be made with just about any filling. Apple is the most common filling, but you can find peach, pumpkin, cherry, and many other varieties. When I made this batch, I did take a shortcut by using canned apple pie filling. If you have time and fruit available, you can make your own filling.

Apple Slices 

• 2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup butter
• 1/2 cup water
• 2 egg yolks
• 1 tsp. lemon juice
• 21-ounce can apple pie filling

Glaze

• 1 cup powdered sugar
• 2 Tbsp. melted butter
• 1 tsp. vanilla
• 2 Tbsp. milk (more or less)

Sift together the flour, baking powder, and salt. Using a pastry blender, cut in the butter until crumbs form. In a measuring cup, combine water, egg yolks, and lemon juice; pour over flour mixture. Blend with a fork. The dough will be moist. Press half of the dough into a 13x9 jelly roll pan, using fingers or a small roller to push dough to cover the pan. Cover the dough with the pie filling. Roll out other half of dough on a floured surface. Carefully place dough over the pie filling and pinch edges. Cut several slits into the top dough for steam vents. Bake at 400 for 40 minutes. Allow to cool.

Make the glaze by blending the ingredients together. Vary the amount of milk to get the right consistency. Spread glaze over the apple slices. Allow glaze to harden. Slice into 2 or 3 inch squares. Enjoy!

Pumpkin Prizes

During Fall, pumpkin-based products pop up everywhere. Recently I found this recipe in Mom's recipe box, so I had to give it a try. These cookies are delicious and amazingly soft. I highly recommend these cookies. This recipe makes dozens of cookies, so you will have plenty to share and still eat many on your own. And, as an added bonus, your house will smell amazing after baking these cookies.

I did not have pumpkin pie spice on hand, but it is easy enough to make your own. For this recipe, I add more spice than what is called for by using 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground allspice. You can easily vary the spices to suit your taste.

Pumpkin Prizes 

• 1 cup butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 cup canned pumpkin
• 3 1/2 cup flour
• 2 tsp. baking soda
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt

Cream butter and sugars thoroughly. Add eggs. Beat well. Stir in pumpkin. Sift together dry ingredients; mix with creamed mixture. Drop by teaspoon onto cookie sheet. Bake 350 for 10 to 12 minutes or until lightly browned. Enjoy!

Chicken Congee

Congee is a rice porridge that is quite versatile. Some recipes cook the rice much longer so that it breaks down more, and some recipes add more water for a more soupy consistency. When I was in China, congees were often served for breakfast (comparable to oatmeal) with salted duck eggs.

When I made this dish, I used basmati rice, but any type of rice would work, just adjust the cooking time accordingly. Also, I used boneless chicken, but you could use bone-in chicken removing the bones as you shred the chicken. There are many variations of congee, mostly savory. Next time, I might try a sweet variation with ginger and fruit or honey.

Chicken Congee

• 1 pound chicken
• 5 cups water
• 1 cup rice
• 1/4 cup chopped green onion
• 4 tsp. ginger paste
• 1 tsp. sesame oil
• black pepper, to taste

Place the chicken in a large pot and add the water. Bring to a boil. Lower heat and simmer for 20 to 25 minutes minute, until chicken is tender. Remove chicken from the water. Bring the water back to a boil, add rice, return to boil. Then, lower heat and simmer for 20 minutes or until rice is tender. Meanwhile, shred the cooked chicken. Add shredded chicken, green onion, ginger paste, sesame oil, and ground black pepper. Enjoy!

Marbled Cookies

I recently made these cookies for a classic Saturday night at Mom's house. Luckily the weather was pretty good, so we spent time outside. It was fun to see many of the nieces and nephews and just hang out. The current family dynamics were on full display with some sibling rivalries resulting in rough housing that fortunately did not result in injury despite multiple close calls.

These cookies are classic butter cookies with vanilla and chocolate dough twisted together. The dough is quite basic. Like most butter cookies, the dough can require some manipulation and needs to be refrigerated before baking. The resulting cookie has a marbled mix of chocolate and vanilla. Like most butter cookies, these are nicely crisp.

Marble Cookies

• 1/2 cup butter
• 1/4 cup sugar
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1 1/4 tsp. flour
• 2 Tbsp. cocoa

Cream butter, sugar, vanilla, and salt until fluffy. Gradually stir in the flour until well blended. Divide dough in half. With hands, work cocoa into half dough until well blended. Using both hands, roll each half of the dough into an 18 inch rope. Twist the ropes together; fold in half to form a 9 inch rope and shape into a smooth rope. Wrap airtight and chill for several hours or overnight. Cut into 1/4 inch slices. Place one inch apart on lightly greased cookie sheet. Bake at 350 for 12 to 14 minutes. Cool on a wire rack. Enjoy!

Saucepan Oatmeal Cookies

When the weather is too warm to turn on the oven but you still want cookies, give these cookies a try. They are easy and quick to make on the stovetop and taste a bit like a peanut butter cup. The cookies need to cool and set for one to two hours before being stacked or stored, but can be eaten while still warm. Also, these cookies freeze well and only need a few minutes out of the freezer to be ready to eat. 

I used peanut butter when I made this batch. In the future, I might try another nut butter such as almond or cashew butter for a different flavor. The corn syrup gives the cookies a bit of shine and sweetness. I think the amount of sugar can be reduced a bit, but will be just as good with a little less sugar.

Saucepan Oatmeal Cookies 

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/2 cup butter
• 2 cups oats
• 1/4 cup peanut butter
• 1 Tbsp. light corn syrup 

In a saucepan over medium heat, combine sugar and cocoa; stir in milk. Add butter. Bring mixture to boiling; boil vigorously for three minutes. Stir in oats, peanut butter and corn syrup. Return to boil. Remove from heat; stir until slightly thickened. Immediately drop by teaspoon onto wax paper. Cool. Enjoy!

True French Dressing

I prefer making my own salad dressing to store-bought dressing. Homemade dressings taste better, and I can control what is in them. I always enjoy vinaigrettes, so this recipe stood out as a good variation to try. This dressing will be part of my rotation.

This recipe might be called True French Dressing because it is not a creamy dressing that includes ketchup and called French dressing in America. A true vinaigrette uses oil mixed with vinegar or lemon juice, along with some seasoning. Mom's recipe calls for corn oil, but I used olive oil. I really enjoyed the seasoning of paprika and dry mustard.

True French Dressing 

• 1 cup olive oil
• 1/3 to 1/2 cup vinegar
• 1 to 3 Tbsp. sugar
• 1 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. dry mustard
• 1 clove garlic

Measure all ingredients into a jar. Cover tightly and shake well. Chill several hours, then remove the garlic. Shake thoroughly before serving. Note: Lemon juice may be substituted for all or part of the vinegar. Enjoy!

Vanilla Orange Pizzelles

Recently, our niece Amanda turned 14, and to help celebrate her birthday, I made these vanilla orange pizzelles. I frequently make pizzelles for family events and sometimes try out new flavors. The potential flavor options for pizzelles seems endless. I have tried various combinations in the past and look forward to trying all sorts of new flavor combination in the future. These vanilla orange pizzelles were a hit.

The basic pizzelle recipe is quite easy. Pizzelles have a higher ratio of eggs compared to other cookies which gives them their specific flavor and texture. Various flavors or combinations of flavors can be made by using different flavor additives with the basic recipe. I had previously made rum orange pizzelles, and like those, these vanilla orange pizzelles had a nice subtle orange flavor.

Vanilla Orange Pizzelles 

• 3 eggs, room temperature
• 3/4 cup sugar
• 1/2 cup butter
• 2 tsp. vanilla
• 4 tsp. grated orange peel
• 2 cups flour
• 2 tsp. baking powder
• powdered sugar for dusting

In a large mixing bowl, beat the eggs and sugar. Add the softened butter, vanilla, and orange peel. Gradually add the flour and baking powder. The batter should be stiff enough to drop by spoon.

Preheat the pizzelle maker. Drop the batter onto each plate, close the pizzelle maker and allow to cook for about one minute. Remove each pizzelle to a flat surface to cool. Dust with powdered sugar. Enjoy!

Swedish Meatballs with California Dip

When I read this recipe, I did not specifically recall Mom making it, but it tasted so familiar. Recipes like this one were common when I was a kid because they use staple ingredients like ground beef and sour cream and are easy to make. I especially like the flavor of the nutmeg and allspice. Every time I use those spices, I always think that I should use them more often because they add a distinct, almost sweet, flavor.

Frozen prepared meatballs are easy to find in most grocery stores, but making meatballs allows for you to customize the flavor and adjust the size of the meatballs. I am not sure why mixing sour cream with a package of onion soup mix is known as California dip, but I would guess that it originated with Lipton Soup mix. These meatballs are a tasty dish that is relatively easy to make, to give it a try. 

Swedish Meatballs with California Dip 

• 2 cups California Dip (1 pint sour cream mixed with 1 envelope onion soup mix)
• 1 1/2 pound ground beef
• 1 1/2 cup bread crumbs
• 1 egg, beaten
• 1/2 tsp. nutmeg
• 1/4 tsp. allspice
• 1/4 cup flour
• 2 Tbsp. butter
• 1 cup water

In a medium bowl, combine 1 cup California dip with meat, bread crumbs, egg, nutmeg, and allspice. Shape into one inch balls. Roll in flour. In a large skillet, melt butter and brown meatballs. Stir in remaining dip and water. Heat through for about 15 minutes. Enjoy!

Chocolate Marquesa

Klein's Bakery, at the end of our block, is a lovely Venezuelan bakery. Recently, we tried their Chocolate Marquesa which is a well-known Venezuelan dessert. I knew that I had to make this sweet treat. I found several versions of this dessert online. The common element is Maria cookies, which are slightly sweet crisp cookies that soften and become cake-like in this recipe.

This icebox cake is a great for summertime because there is no heat involved. Although it takes a little bit of time to pull the dessert together before it spends the night in the refrigerator, it is worth it. Chocolate marquesa takes the form of the container that it is made in. If you use a springform pan, you can remove the cake to make a nice presentation. Or, make individual servings in small glasses.

Chocolate Marquesa 

• 1 1/2 cup butter
• 14 ounce can sweetened condensed milk
• 1 cup powdered sugar
• 1/2 cup milk
• 1 tsp. vanilla
• 1 cup cocoa powder
• 1 package Maria cookies
• 1/2 cup chocolate milk

Cream the butter with an electric mixer for 20 minutes. Continue beating while slowly adding the sweetened condensed milk. Then add in the powdered sugar, milk, and vanilla. Add the cocoa powder and mix until well-blended. Place a thin layer of the cream mixture in a 9-inch round pan. Dip Maria cookies in the chocolate milk to just moisten and layer the Maria cookies on top of the cream layer. Repeat alternating cream and cookies layer until done, ending with a cream layer. Refrigerate overnight. Enjoy!

Coffee Pizzelles

Pizzelles are Italian waffle cookies. When we were kids, pizzelles often showed up at family parties. Usually, the pizzelles were vanilla or anise. Since I have my own pizzelle maker, I have been experimenting with other flavors. This coffee pizzelle might be my favorite one yet. I found that the coffee flavor is strong, so kids might not like this flavor as much as adults.

Coffee Pizzelles 

• 3 eggs, room temperature
• 3/4 cup sugar
• 1/2 cup butter, melted and cooled
• 3 Tbsp. instant coffee dissolved in 1 Tbsp. water
• 1 3/4 cup flour
• 2 tsp. baking powder

In a large mixing bowl, beat the eggs and sugar. Add the cooled butter and coffee. Sift in the flour and baking powder into the egg mixture. The batter should be stiff enough to drop by spoon. 

Heat up the electric pizzelle iron. Drop a teaspoon of batter onto each grid pattern and close the pizzelle iron. The pizzelles will be ready in about one minute. Remove the pizzelle with tongs and allow to cool on a flat surface for flat pizzelles or immediately shape. Repeat with the rest of the batter. Dust the pizzelles with powdered sugar. Enjoy!

Peach Butter Cream Pie

In the summertime, a cool dessert always appeals to me. This pie does not require baking and is served cool, so it is a perfect summer treat. Similar to a cheesecake, this pie does not actually use cream cheese. The butter cream layer is a bit like a layer of frosting in the pie.

When I made this recipe, I used nectarines instead of peaches, but it worked out well. MDS liked the pie and suggested making it with blueberries, which I might try soon. Graham cracker crusts are easy to make. And when you make your own crust, you could add some ground nuts to the ground graham crackers for a nuanced flavor. Give this pie a try for a cool summer dessert.

Peach Butter Cream Pie 

• Graham cracker crust
• 1/2 cup butter
• 2 cups confectioners sugar
• 2 eggs, separated
• 1/2 tsp. almond extract
• 3 large peaches, peeled and thinly sliced
• 1 cup whipping cream, whipped

Cream butter until light; gradually add sugar and beat until light and fluffy. Beat in egg yolks and extract. Beat egg whites until stiff; fold into butter mix. Spread in the pie shell. Top with peaches. Cover with cream. Chill for several hours. Enjoy!

Mocha Cake with Coffee Frosting

For MDS's birthday cake this year, the theme was coffee--mocha cake with coffee frosting. Both were excellent. When I first met MDS he did not drink coffee. I converted him to a coffee lover, and he now drinks more coffee than I do.

The mocha cake has the right balance of coffee and chocolate flavor. I used a 13x9 pan instead of  three round pans and adjusted the baking time. The coffee frosting is delicious and tastes like caramel macchiato, but it was more of a sauce than a frosting. I am not sure if I did something wrong when making it, but it never firmed up the way a frosting should and instead soaked into the cake a bit. So I might make it again as a dipping sauce, but it did not work for me as a traditional frosting.

Delightful Mocha Cake 

• 1 cup butter
• 1 1/2 cup sugar
• 1 tsp. vanilla
• 4 eggs
• 2 Tbsp. cocoa
• 3 Tbsp. instant Coffee Powder
• 1/4 cup boiling water
• 3 cups flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 3/4 cup chocolate milk

In a large mixing bowl, cream together butter and sugar until light and fluffy; add vanilla. Add eggs one at a time, mixing well after each addition. In a small bowl, blend cocoa, coffee powder, and boiling water together to make a smooth paste; add to creamed mixture. Sift together flour, baking powder, and salt. Add alternating with chocolate milk to creamed mixture, beginning and ending with dry ingredients. Pour batter into greased baking pans and bake for 25 to 35 minutes or until done. Cool in pans for ten minutes before removing cake from the pan. Once completely cool, frost. Enjoy!

Coffee Frosting

• 3 cups sugar
• 2/3 cup light corn syrup
• 1 cup light cream
• 2 Tbsp. butter
• 2 tsp. instant coffee powder
• 1/2 tsp. cinnamon

Put first three ingredients in a deep sauce pan, bring to a boil and boil until a small amount of mixture forms a soft ball when dropped into very cold water. Remove from heat and cool to lukewarm. Add remaining ingredients and beat at medium speed for five minutes or until creamy. Store, covered, in the refrigerator for at least six hours. When ready to use, put desired amount in a saucepan and heat to spreading consistency. Frost cake. Enjoy!

Cuban Fritas

Earlier this year, MDS and I had a wonderful trip to Miami where we ate Cuban food just about every day. I especially liked the Las Fritas burger that is a Cuban take on the American burger, a specialty of El Rey de Las Fritas in Little Havana. We have plenty of great Cuban restaurants in Chicago, but I had never seen Las Fritas on the menu before. So this recipe is my attempt to recreate Las Fritas.

You could make your own shoestring potatoes, but you can also just get them at a grocery store in the potato chip aisle. I think shoestring potatoes were more popular when I was a kid, but they can still be easily found. There are many other toppings that you could add to these burgers, such as onion, lettuce, tomato, fried egg, or any other topping. What makes these burgers unique is the seasoning and the shoestring potatoes. Next time I make these burgers, I'll have to make a guava milkshake to truly replicate the Little Havana experience.

Cuban Fritas 

• 1/4 cup ketchup 
• 1/4 cup mayonnaise 
• 1 tablespoon ground cumin, divided 
• 1 tablespoon paprika, divided 
• 2 teaspoons minced garlic, divided 
• 1 teaspoon white vinegar 
• 1 teaspoon sugar 
• salt and freshly ground black pepper, to taste
• 8 ounces ground beef 
• 8 ounces ground pork 
• Sliced cheese, optional 
• 4 hamburger buns
• Shoestring potatoes

In a small bowl, combine ketchup, mayonnaise, 1 teaspoon cumin, 1 teaspoon paprika, 1 clove of garlic, vinegar, and sugar. Season to taste with salt and pepper. Set aside.
Combine beef, pork, remaining cumin, remaining garlic, and remaining paprika in a large bowl and mix by hand just until combined. Form into 4 large burger patties and season burger patties with salt and pepper. Cook burgers to desired doneness in a skillet on the stovetop, topping with cheese for the last minute of cooking. Transfer to a plate and allow to rest for 5 minutes. Place burgers on buns, cover with fried shoestring potatoes, spread top bun with sauce and close burgers, pressing down gently until they just hold together. Serve immediately. Enjoy!