Grandma's Ginger Snaps

This recipe originated with Char, and Grandma made these often and passed the recipe to us.

3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg

2 1/4 cup sifted flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon each ginger & cinnamon
1/2 teaspoon cloves, if desired

Cream together the the butter, sugar and molasses.  Beat in the egg until fluffy.

Sift together the dry ingredients and stir into wet mixture.

Form into small balls and dip into granulated sugar.

Place 2" apart, sugar side up, on a greased cookie sheet.

Bake at 375* for about 10 minutes.

Cool slightly.  Remove from pan and cool on a rack.

Makes about 5 dozen.

Note: This recipe doubles well.

Shortcake

Strawberry season is coming!

Ingredients:

2 cups flour
1/4 cup sugar

1 Tablespoon Baking Powder

1/4 teaspoon salt

1/3 cup butter

2/3-3/4 cup 1/2 & 1/2

Method:

Combine dry ingredients.

Cut in the butter until it looks like small peas.

Add 1/2 and 1/2, stirring with a fork until the dough forms a ball.

Knead it slightly to get it to all stick together.

Form a log on a floured surface and cut into 3-4-inch rounds.
Place them on a parchment paper-lined pan.

Bake at 400* for 25 minutes or so, or until lightly browned.

Serve with whipped cream and berries!

Gluten-Free Shortcake

For those of us with gluten problems, I made this for a birthday dinner this month.  It worked beautifully and was a real treat.

Ingredients:

1 cup Gluten-Free Flour Blend
1-2 Tablespoons sugar/coconut sugar (your choice of dry sweetener)

1 Tablespoon Baking Powder

1/8 teaspoon salt

3 1/2 tablespoons cold butter

1/3 cup + 1 Tablespoon coconut milk

Method:

Combine dry ingredients.

Cut in the butter until it looks like small peas.

Add coconut milk, stirring with a fork until the dough forms a ball.

Knead it slightly to get it to all stick together.

Form a log on a floured surface and cut into 3-4-inch rounds.
Place them on a parchment paper-lined pan.

Bake at 400* for 25 minutes or so, or until lightly browned.

I split them and used whipped coconut cream and strawberries for filling.  I get my coconut cream at Trader Joe's.  I just put the can in the fridge, then spoon out about a quarter cup per serving and whisk it in a small bowl until fluffy.  Voila!  Whipped cream.  :-)

Gluten-Free Biscuits

This is a recipe that works pretty well for gluten-free biscuits.  Nothing matches a good old-fashioned buttermilk biscuit, but I'm glad for these, just the same!

Ingredients:

1 cup Gluten-Free Flour Blend

1 Tablespoon Baking Powder

1/8 teaspoon salt

3 1/2 tablespoons cold butter

1/3 cup + 1 Tablespoon coconut milk

Method:

Combine dry ingredients.

Cut in the butter until it looks like small peas.

Add coconut milk, stirring with a fork until the dough forms a ball.

Knead it slightly to get it to all stick together.

Form a log on a floured surface and cut into rounds.
Place them on a parchment paper-lined pan.

Bake at 400* for 25 minutes or so, or until lightly browned.

Serve with butter and honey.

Note: To make Shortcake, add 1-2 Tablespoons of sugar/coconut sugar to the dry ingredients before cutting in the butter.

Pesto

Easy and cheaper than store-bought by a LONG shot!

Ingredients:
4 oz. fresh basil
3/4 cup virgin olive oil
1/4 cup grated Romano cheese
1/4 cup pine nuts
1 teaspoon honey
1/8-1/4 t salt

Method:
Put all ingredients in a food processor and process until it becomes a paste.
If your food processor bowl is on the larger side, you may need to transfer it to a Magic Bullet to finish processing it.

Serve over pasta or on pizza or over veggies.

Marnie's Gravy

Mostly, I've made this for Thanksgiving, following in the footsteps of my mom.  It's so easy and good.  Takes a bit of time, but it's not hard.

Ingredients:
Chicken or Turkey neck
Coconut oil
2 medium carrots, chopped
1 medium onion, chopped
1 1/2  quart chicken or turkey broth
1/2 cup canned whole, diced or crushed tomatoes
Bouquet Garni (parsley, thyme, bay tied together: See how here.)
Salt and Pepper
Thickening agent (flour, arrowroot powder, tapioca flour, etc)
White wine, if you like.

Method:
Brown chicken or turkey neck in coconut oil.
Add chopped carrots and onions and saute until soft.
Add broth, tomatoes and bouquet garni.
Bring to a boil and then reduce heat.
Simmer for 1 1/2 hours with the lid on.
Simmer for an additional 1 1/2 hours with the lid off.
Remove chicken or turkey neck.
Pour the rest of it through a vegetable ricer and crank the ricer to press the veggies through the bottom and into the gravy.
Put it back on the stove and bring to a simmer.
Mix thickening agent with cold water and then add to the gravy, stirring or whisking until it thickens a bit.
You'll probably want to use about 1/4 cup of thickening agent, unless it's tapioca.  Half that should work fine.
It you like a wine taste, add 1/2 cup white wine to the end product.
Add salt and pepper to taste.

Spiced Orange Juice

A family favorite for cold winter days and evenings.  Sometimes in the summer, too!

Ingredients:
1 16 ounce can frozen orange juice concentrate
5 cinnamon sticks or 1 1/2 teaspoons cinnamon powder
10 whole cloves or 1/4 teaspoon clove powder
Orange slices for floating

Method:
Make orange juice per package directions
Pour into a large sauce pan and add spices.
Heat until drinking temperature.  Don't boil!
Add orange slices to float.
Serve.