Cranberry-Orange Cookies

  At work last week, Lynn mentioned she loves Cranberry-Orange bread and I told her I had a recipe for it on my blog. This prompted Luda to challenge me to come up with a really good Cranberry-Orange cookie recipe and make them right away. So, I thought about it -- how to make it quick and easy, yet still unique. Here's the recipe, which everybody loved!

• 1 stick unsalted butter
• 2-1/2 tbs frozen orange juice concentrate (I used pulp-free)
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 large eggs
• 2 tsp baking soda
• 1/2 tsp salt
• 3 cups all-purpose white flour
• 5 oz craisins

 
Preheat oven to 350⁰. Melt butter in a small sauce pan on stove top. While butter is melting, add frozen orange juice concentrate. Whisk butter and juice together once melted. Put brown and white sugars in a large mixing bowl, add melted butter/juice and mix together. Add eggs and mix again. Add baking soda, salt, flour and craisins and mix together until well-blended. Roll out dough into golf ball size portions and place on a nonstick or greased cookie sheet. Gently press down cookies into a disk. Place cookie sheet in oven and bake for 18 minutes. Remove from oven and let cool before enjoying. This recipe will make about 18-20 cookies.

Favorite Oatmeal Cookies

  These oatmeal cookies are a favorite with everyone I make them for A quick and easy recipe that always bring smiles to friends' faces is definitely a winner! I know most cookie recipes call for softened butter creamed with sugar, but I usually make cookies on a whim and never wanted to wait around for butter to soften, so I started melting it instead, and now always melt it to mix with the sugar.

• 1 stick unsalted butter, melted
• 3/4 cup light brown sugar, packed
• 1/4 cup white sugar
• 2 large eggs
• 2 tbs molasses
• 1 tsp vanilla extract
• 3 cups oatmeal
• 2 cups all purpose white flour
• 2 tsp baking soda
• 1/2 tsp salt
• 5 oz semi-sweet chocolate chips
• 5 oz craisins or dried cherries -- or, I cover both bases by using cherry-juice infused craisins

  

Preheat oven to 350⁰.
  If you have an electric mixer with a paddle, by all means use it, but I just mix in a large bowl with a wooden spoon. Add melted butter, brown sugar and white sugar to a bowl and mix well. Add two eggs and mix again. Add molasses and vanilla extract and continue mixing.
  Add oatmeal, flour, baking soda, salt, chocolate chips and craisins and mix til well-blended. Roll golf ball size portions of cookie dough and place on a nonstick or greased plain cookie sheet. This recipe should make two dozen cookies plus two or three extra for the cook. Gently press down on portioned cookies to slightly flatten them, and place in preheated oven for 15 to 18 minutes, depending on how crispy you want them. Remove from oven and allow to cool for 15 minutes (if possible) before enjoying.

Beef Stew with a "Twist"

It's always fun to tinker with classic recipes and come up with a fun, new perspective. Here's a variation on beef stew I think you will enjoy. This recipe is enough for 6 people for one meal, or for less people who like leftovers. Stew is always better the next day anyway!

 

• 3 lbs good stew beef -- I use nice, marbled Chuck and keep it in large pieces
• 1 yellow onion roughly chopped
• 1 bell pepper roughly chopped
• 1 carrot chopped
• 6 Crimini mushrooms thickly sliced
• 2 tbs tomato paste
• 2 tsp chopped garlic -- just a clove or two depending on size
• 1 cup each good beef stock and good red wine
• 1 cup of mixed, pitted olives thickly sliced -- I use a blend of 3 green and Kalamata olives
• 1 tbs dried Italian Herb blend, or 1/4 cup chopped fresh herbs -- perhaps a few sprigs each of parsley, rosemary and oregano
• 1 tbs each butter and olive oil
• 1/4 white flour
• 1/2 tsp each salt and pepper
• 8 oz Fusilli pasta (that's the "Twist" in this stew)

 

  Preheat oven to 275⁰.
  Place butter and olive oil in an oven-safe large, heavy bottomed pot (that has a tight fitting lid) over medium-high heat on stove top (I use a large enameled dutch oven). Put flour, salt and pepper in a large plastic bag, add beef and shake to coat. Remove beef from bag, shaking off excess flour, and add to pot in one even layer -- you may have to brown beef in two batches. Let beef cook 3 to 5 minutes per side til well browned, turning once. Remove beef to a bowl and keep warm.

  Add onion, bell pepper, carrot and mushrooms to pot and let saute 3 to 5 minutes, stirring occasionally with a wooden spoon. Add tomato paste and garlic to pot and let cook another 3 minutes, stirring occasionally. Take care not to let tomato paste burn. Add beef stock to pot and and scrape up brown bits from the bottom with the wooden spoon. Add wine, olives and herbs to pot and mix. Return browned beef to pot along with any juices in the bowl and gently mix. Let contents come to a simmer, place lid on pot, and place in preheated oven,
  After simmering covered for 2 hours, take pot from oven and remove lid. Stir in the Fusilli and return pot to oven, uncovered, for 20 minutes, til Fusilli is cooked al dente. Remove from oven, taste for seasoning (perhaps a little salt or black pepper), serve and enjoy!

Toasted Almond Coconut Cake

This dense, rich cake is a variation on the Italian Fennel Cake recipe which was the first post I made on this blog. Enjoy it as-is with coffee or tea in the morning, or dust with confectioner's sugar and add fresh berries such as raspberries or sliced strawberries to serve as an after-dinner dessert. Either way, I'm sure you'll enjoy it!

• 1 cup white flour
• 1 cup white sugar
• 1 cup ground almonds
• 1 cup coconut flakes
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• butter for greasing a 9" pie pan

  Preheat oven to 350⁰. Grease a 9" pie pan with the butter. In a large skillet, toast the ground almonds and coconut flakes over medium-low heat, stirring often and taking care that they do not burn. Add the coconut/almond blend to a large mixing bowl along with the flour, sugar,baking powder and salt. Stir to blend. Add milk and gently mix to blend all ingredients. Pour the batter into the greased pie pan and placed in preheated oven. Cook for 35 to 40 minutes until the top is a deep, golden brown. Remove from oven and let cool on a rack for 20 to 30 minutes before cutting in.

Holiday Treat - Cranberry Chutney

This is a repost of a previous recipe that is perfect for the Holiday Season we are in the midst of. This chutney goes great with poultry, especially duck, or pork and also adds a nice kick when added to sauteed vegetables. You can also add it to a cheese platter - it's a great accompaniment to those richer double and triple creme cheeses. And, if you like to give homemade gifts to family and friends, you can't go wrong with this chutney. That it's all made in just one pot also makes it an easy dish to create. I hope you try it!

• 1 cup fresh or frozen whole cranberries
• 1/2 cup craisins (dried, sweetened cranberries)
• 1 lime
• 1 inch fresh ginger root, peeled and grated
• 3 garlic cloves, peeled and minced
• 1 jalapeno pepper, finely chopped (keep ribs and seeds to your heat preference -- I leave half the pepper with ribs and seeds before chopping)
• 1 tbs chopped fresh rosemary, or 2 tsp crumbled dried rosemary
• 1 cup packed dark brown sugar
• 1 cup distilled white vinegar
• 1/2 cup water
• 1 nonreactive pot (I use a small, oval, enamel-coated dutch oven)

Zest the rind of the lime into the pot (make sure not to get into the white pith below the green rind). Remove the white pith and coarsely chop the flesh of the lime and add the flesh to the pot. Add all other ingredients and stir to mix. Put on high heat and bring to a boil. Lower the heat to a light simmer and cook for 1 hour. Remove from heat, let cool, then and store in refrigerator in a glass or plastic container -- end product will be 1 pint. Cranberry Chutney can be enjoyed right away, but it is better after having a day or two to come together. It can be stored in the refrigerator for several weeks, but I doubt it will last that long!