Brown Sugar Snowflake Cookies

This sugar cookie is a nice change from the usual holiday cookie. Instead of the usual plain iced cookie, these use brown sugar giving them a bit more flavor and a traditional feel. These are more like grandma would make.

My grand-daughter Sonia made these for me and now they will become part of my holiday cookie collection. She found this recipe in the 2009 Betty Crocker Christmas Cookie Magazine. Sonia also used the Betty Crocker icing recipe for decorating.


INGREDIENTS:
3/4 cup butter, softened
1 cup packaged brown sugar, I used light
1 egg
2 1/4 cups Gold Medal(R) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

In a large bowl, beat butter and brown sugar until light and fluffy. Beat in egg until blended. Then mix in the flour, baking soda, and salt.

Divide dough in four parts (if dough doesn't look rollable don't add flour it will harden in fridge). Shape each fourth into a disk (about 1 1/2 inches thick). Wrap each disk separately in plastic wrap refrigerate for about 2 hours (I did 1 1/2, though).

Heat oven to 350 degrees(F). Line cookie sheets with cooking parchment paper. on floured surface, roll one disk at a time to 1/4 inch thickness (keep remaining dough refrigerated). Cut with snowflake cookie cutters (you can use others if you like). Place on cookie sheets. Reroll scraps and reuse.


Bake 8 to 11 minutes or until light golden. Cool for 2 minutes on cookie sheet then cool completely for 20 minutes.

Honey Whole Wheat Bread

I came across this recipe the other day and wow, was it a hit around the house. I did use half whole wheat flour and half bread flour to lighten the bread a little. I tried sesame seeds on top, but the family prefers the bread plain. I also did not used the wheat gluten.

INGREDIENTS
1 cup water
3 tablespoons olive oil
1/4 cup honey
1 1/2 teaspoons salt
2 1/2 cups whole wheat flour (or combination bread & whole wheat flour)
1 1/2 teaspoons active dry yeast

1 tablespoon vital wheat gluten (optional)
1/4 to 1/2 cup additional seeds and chopped nuts (optional)

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH setting.

This setting will knead the dough, rest the dough, then let the dough rise for about 1 1/2 hours.

Turn out the dough onto a well floured cutting board. Shape the dough into a loaf and let rise for about 30 minutes to an hour.

Lightly spray the top with water, evenly sprinkle with flour, then slash the top of the dough.

Transfer to a baking sheet lined with parchment paper.

Bake in a preheated oven at 350F for about 35-40 minutes.

Cool for at least an hour before slicing.

Enjoy.

Source: http://kitchenartworks.blogspot.com/

Whole Wheat Beer Bread

Makes 1 loaf or 16 rolls.

2 tsp instant yeast
1 tbsp sugar
12 oz warm nut brown ale
2 1/4 c whole wheat flour
1 1/2 c bread flour — separated
1 1/2 tbsp butter — melted
2 tsp salt
1 egg
1/2 tsp salt


Using the paddle attachment thoroughly combine yeast, whole wheat flour, 1 1/4 cup bread flour, 2 teaspoons salt, and sugar. Add butter to warm beer and, with mixer running, pour beer into dry ingredients. As the dough forms swap paddle attachment for dough hook.

Knead for six minutes at medium speed. The dough should be slightly sticky but should clear the bowl. Add additional flour if needed. Dump dough onto a floured board and knead another minute or two until dough is fairly smooth (it won't be as smooth as a white bread) and resilient. Allow to rest 5 to 10 minutes.

Clean and dry mixing bowl and spray with a nonstick spray. Shape dough into a ball and place seam-side down in bowl. Spritz top lightly with cooking spray and cover bowl with plastic wrap. Let rise until doubled in bulk — 60 to 90 minutes.

Punch down dough and turn out onto floured board. Lightly knead dough and form into a flattened ball. Allow to rest five to 10 minutes.

To make a loaf, shape dough into a rectangle that will fir in a 9" x 4.25" greased loaf pan. Cover and allow to rise until doubled in bulk.

To make rolls, using a dough scraper cut dough in four equal quarters. Set three quarters aside and cover. Shape remaining quarter into a flattened ball and divide into four quarters. Shape each quarter in to a ball and place on a parchment-covered baking sheet. Flatten each ball. Repeat for remaining dough, cover, and allow to rise until rolls double in bulk.

Heat oven to 425F for loaf or 400F for rolls.

In small bowl, beat together egg and 1/2 teaspoon salt. Brush loaf or rolls with egg mixture and bake on middle oven rack. Rolls will need about 25 minutes, the load will need about 40 minutes. Monitor closely to avoid overcooking.

Cool on a wire rack.

The rolls turned out beautifully and were good with dinner as well as making great little turkey sandwiches.

Recipe courtesy of Kevin Weeks at http://seriouslygood.kdweeks.com/

Naomi's Apple Salad

This recipe was given to me by my mother-in-law, Naomi Swindle. Joe, my father-in-law and Naomi  were quite active in the city and social activities and it was necessary to have a "covered dish" for all occasions.You can tell by the size of the recipe, that it was for "large" parties. The recipe can be portioned as needed.

Joe was responsible for purchasing the needed ingredients for the Apple Salad. As you can tell by his notes, he had been given specific instructions as to what was needed. Note* "Be sure the marshmallows are white and small." I wonder if he brought home colored or large marshmallows sometime and was sent back to the store!

This Apple Salad is best if made the day before it is to be served. The sour cream needs time to dissolve the marshmallows for sweetening. I hope you enjoy this as much as we do. It is the required fruit salad at all of our holiday meals.

PREPARE A DAY AHEAD

INGREDIENTS:
10 large red apples, skins on, cored and chopped
4 lbs. green seedless grapes, washed and removed from stems
3 bags small white marshmallows
6 pints sour cream
1 lb. English walnuts, chopped
1 head of celery, chopped

Combine all ingredients thoroughly and refrigerate overnight. When ready, the marshmallows will have softened and partially dissolved to make a sweet sauce. Stir to blend sauce over all ingredients. Refrigerate overnight.

Enjoy.

Pan de Polvo (Mexican Wedding Cookies)

Need a nice little pick-me-up with your coffee? How about a sweet treat in the afternoon with your tea? This little cookie fills the bill. This Pan de Polvo recipe comes to me from the Heritage Cookbook, an out-of-print cookbook, from the Hidalgo County Historical Museum. Not only is the book out of print, the museum is now the Museum of South Texas History. Published in 1983, friends of the museum submitted recipes representing the foods of South Texas for the Heritage Cookbook. The cookbook included recipes using local wild plants, regional recipes and recipes from the "Nuevo Cocinero Mejicana" published in 1858.

The recipe for pan de polvo was submitted by Mrs. Jack Lane (Estella). The recipe will make about 20-24 dozen cookies, as pan de polvo is traditionally a small bite cookie. The recipe can be halved. Pan de polvo is traditionally cut into small hearts, circles or fluted circles.

INGREDIENTS:
5 cups flour (add about 3 teaspoons of powdered cinnamon until the flour looks pinkish)
2 3/4 cups shortening
1 1/4 cups sugar
1 1/2 tsp. baking powder
3/4 cup cinnamon tea (made by simmering a whole stick of cinnamon in water)
Cinnamon sugar

DIRECTIONS:
Combine all ingredients except the cinnamon sugar into a semi-soft dough. Roll out to about 1/2 inch (or less) thick. Cut into any shape desired. Bake at 350 degrees until lightly browned.

Cinnamon Sugar*
Grind up 4 packages of whole cinnamon and add to 1 cup of sugar, enough to look very brown and taste good.

Dust the cookies with the cinnamon sugar while they are warm.

Cover the pan de polvo after they have cooled and they will keep for a long time.

*Powdered cinnamon can substitute for whole cinnamon. Just combine with the sugar until it has a pleasant taste.

Enjoy (with a cup of coffee or hot chocolate)

Golden Banana Nut Bread

This is one of our favorite breads. The recipe was given to me by my dear friend, Lupita Garza. She found the recipe printed in the McAllen Monitor newspaper several years ago. The original recipe was handed down to Herminia S. Lopez of Edinburg, Texas from her mother Leandra Segovia.
The use of Rompope, a Mexican eggnog, is unique. Hard to find, she suggests using milk if rompope is not available. I like to use Mexican brandy myself. Rompope is easily ordered online.


INGREDIENTS:
1/2 cup vegetable oil
1 cup sugar
2 eggs, beaten
3 bananas, mashed
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. Rompope (vanilla liqueur) -or- milk
1/2 tbs. vanilla
1/2 cup chopped pecans

DIRECTIONS:
Preheat oven to 350° and line a loaf pan with wax paper.
Beat oil and sugar.
Add beaten eggs and bananas and mix well
Sift the dry ingredients (flour, baking soda, baking powder and salt)and add to first mixture (oil, sugar and bananas).
Add Ron Pope (milk) and vanilla and mix well.
Stir in pecans.
Bake in the lined loaf pan for about 1 hour.
When done, remove the bread from the over and let rest for about 5 minutes, then remove from the pan.

Enjoy

Ozark Pudding

An simple, easy apple dessert.


DIRECTIONS

Preheat oven to 350°
Grease a 9” pie pan

Sift together flour mixture:
2 Tbs. flour
1-1/4 tsp. baking powder
1/8 tsp. salt

In a mixing bowl beat egg mixture until smooth:
3/4 cup sugar
1 egg
1 tsp. vanilla

Add the flour mixture to the egg mixture and blend well.

Fold into the batter: 1 medium apple, peeled and finely chopped and 1/2 cup chopped pecans

Pour into a greased 9-inch pie pan.

Bake at 350° for 30 minutes. (The dessert will rise then fall, don't be alarmed, it is normal.)

Serve with:
Whipped topping or ice cream


Serves 4

Recipe from www.finedinings.com

Leche Quemada Ice Cream with Wonton Bueñlos

This is one of the best ice creams we've have ever had. A creamy caramel concoction sprinkled with toasted pecans and served with a sugary cinnamon crisp on the side.

INGREDIENTS:
1 cup heavy cream
2 cups whole milk
1 cup Leche quemada (I used Coronado Cajeta Quemada)
1/8 tsp. vanilla
3/4 cup chopped pecans (toasted)
12 Wonton wrappers
Cinnamon Sugar

Special Equipment: Ice cream maker

Ice Cream
Bring milk and cream just to a boil in a heavy saucepan over moderate heat, then remove from heat and whisk in leche Quemada until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
Freeze mixture in ice cream maker until almost firm using manufacturer's directions.
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

Bueñlos
Fill a sauté pan with oil about 1” deep. Heat the oil to 350°. Fry wonton wrappers a few at a time until lightly browned (Watch carefully as they will burn quickly). Drain fried wontons on a paper towel and sprinkle with cinnamon sugar.

Serve the ice cream sprinkled with the toasted pecans and a cinnamon sugared buenlo.

Recipe adapted from Mariana Crespo, Tienda del Encuentro, Buenos Aires published in Gourmet 2007

Enjoy.

Wolfgang Puck's Famous California Pizza Dough

Ingredients:
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin oil, plus more for brushing
toppings of your choice

Directions:
In a bowl put yeast, honey and ¼ cup warm water, stir, let dissolve for 10 min
Add salt, olive oil and ¾ cup water and 1 cup flour stir a batter
Add 1 c flour stir and ½ c flour stir
Kneed in rest of flour 5 minutes till smooth firm dough
Put in oiled bowl
Cover and let rise in warm area 30-40 minutes
Turn out and Punch down
Cut into 4 pieces
Make into balls
Let rise 20 minutes
Press out to 8-10 inch circle

Put olive oil, sauce, pepper and light cheese
Bake bottom rack 450 oven 5 minutes
Bake 4 minutes on middle rack.

Taken from "Food Wishes Video Recipes" Blog by Chef John Mitzewich

Shrimp and Hatch Chile Quesadillas

Ingredients
2 tablespoons butter
1/2 cup chopped onions
1 cup fresh corn kernels
1-2 garlic cloves
2 tomatoes, diced
1/2 cup Hatch chiles, roasted and chopped
1 pound shrimp, peeled, deveined and chopped
1 tablespoon lime juice
4 tablespoons cilantro
Salt and Pepper to taste
1 cup Mexican melting cheese, grated (Chihuahua, Asadero, Oaxaca, or Queso Quesadilla)
8 flour tortillas
Mexican Crema
Lime slices

Directions
Heat butter in sauté pan, then add onion and corn. Cook until onions are translucent. Add garlic and sauté for 30 seconds. Add tomatoes and Hatch chiles and sauté for 4 minutes. Add shrimp and cook until opaque. Finish shrimp with lime juice, cilantro and season with salt and pepper to taste.

Place a tortilla in a medium skillet over medium heat. Top with 1/4 cup cheese and spoon some shrimp mixture over cheese. Top with a little more cheese and then another tortilla. Cook quesadilla 3 minutes per side, pressing down with a spatula until cheese melts. Turn carefully and continue to cook until thoroughly heated.

Cut each quesadilla into quarters and serve with Mexican crema and a lime wedge.

Central Market recipes and by Recipe courtesy of Michelle Rodarte 1/1/2006

Tomato Basil Soup (La Madeline)

Ingredients
4 cups canned whole tomatoes, crushed
4 cups tomato juice
12-14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)

Directions
Combine:
4 cups Tomatoes and 4 cups juice/and or stock in saucepan.
Simmer 30 minutes.

Puree:
Tomatoes with 14 basil leaves, in small batches, in blender, food processor or hand-held food blenders, right in the cooking pan. Return to saucepan

Add:
1 cup cream
1/4 Lb.butter
Stir over low heat until butter and cream are incorporated

Garnish with:
basil leaves

Serve with your favorite bread.

Recipe divides.

Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20. 1994.