Elementary Chef

Here’s an easy recipe that folks enjoy!

SUGAR AND SPICE MIXED NUTS

1 egg white
1 tbsp water
1/2 cup granulated sugar
1 tsp each cinnamon and ginger
1/2 tsp nutmeg
1/2 tsp salt
3 cups mixed nuts

Line baking sheet with parchment paper or lightly greased foil; set aside.

In bowl and using fork, beat egg white with water until foamy. In small bowl, combine sugar, cinnamon, ginger, nutmeg and salt. Add nuts to egg white mixture; stir to coat. Sprinkle with sugar mixture; stir to coat. Spread in single layer on prepared baking sheet.

Bake in 275 F (140 C) oven for about 1 hour or until nuts are toasted. Using wooden spoon, break up clumps. Let stand on sheet on rack for 15 to 30 minutes or until cooled completely; transfer to airtight container. (Nuts can be stored at room temp for up to 5 days.)

OK, I admit. Fudge isn’t a cookie. But it’s very Christmas-y, and it’s a great last minute gift!

5 Minute Fudge

2 tablespoon butter
2/3 cup Eagle brand milk
1 2/3 cup sugar
1/2 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi sweet chocolate pieces
1 teaspoon vanilla
1/2 cup nuts (optional)

Combine first four ingredients in saucepan over medium heat, stirring occasionally. Bring to a full boil. Cook 4-5 minutes stirring constantly. Remove from heat. Add remaining ingredients. Stir vigorously for 1 minute or until marshmallows melt. Pour into greased 8 inch square pan. Cool. Cut into squares.

These cookies come to us from Germany, but they sure sound like something my Southern grandmother would make!

WEIHNACHTS PLATZCHEN- Germany Spicy Molasses Christmas cookies

1 cup shortening
1 cup brown sugar
3 eggs
2 cups molasses
8 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons powdered ginger
1/2 teaspoon powdered cloves
2 teaspoons powdered cinnamon

Cream shortening and sugar until light and fluffy. Add eggs and molasses. Beat well. Mix and sift dry ingredients. Stir in. Mix well. Chill for 8 hours. roll dough into 1/4 inch thickness. Cut in fancy shapes. Decorate with sugar, nuts, and candied cherries if desired. Bake at 375 Deg.F. for 10 minutes

Makes about 12 dozen cookies.

These aren’t exactly cookies… But they’re close enough! And they’re wonderful, so I’m posting them!

Mint Meltaways

1-1/2 cups (3 sticks) butter
6 squares (1 ounce each) unsweetened chocolate
6 eggs
2-1/2 cups granulated sugar
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1-1/4 teaspoons peppermint extract

Peppermint Frosting:
1 pound confectioners¿ sugar
6 tablespoons heavy cream
1/4 cup (1/2 stick) butter, at room temperature
1/4 teaspoon peppermint extract
1/4 cup crushed peppermints

Heat oven to 350 degrees F. Line 10 x 15 x 1-1/2-inch jelly-roll pan (or coookie sheet!) with waxed paper. Coat with cooking spray. Melt butter and chocolate in saucepan. Beat in eggs, sugar and vanilla. Stir in flour and extract. Spread batter in pan. Bake in 350 degree F oven 30 minutes or until edges begin to firm. Remove pan to wire rack to cool. Frosting: Beat sugar, cream, butter and extract in bowl until smooth. Lift brownie out of pan. Frost top. Sprinkle with candies. Cut into squares, or mini-squares, for gifts. Makes 4 dozen.

These taste “healthy” without being boring… A good choice for folks who don’t necessarily like super-sweet or chocolate-y cookies!

RASPBERRY OATMEAL BAR COOKIES

1/2 cup room temp. butter
1/2 cup light brown sugar
1 cup flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup rolled oats
3/4 cup fruit only seedless raspberry jam

Preheat oven to 350 degrees. Butter an 8″ square pan lined with aluminum foil and then butter the foil. Mix all the ingredients
together except the jam. Press 2 cups of mixture into the bottom of the prepared pan. Spread the jam to within 1/4″ of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting. Makes 24 (2″ x 1 1/2″) bars.

This is a basic recipe, but one that everyone loves. When I’m faced with a choice of cookies, I have to admit, I do usually pick chocolate chip. I always just know I’ll enjoy them!

CHOCOLATE CHIP COOKIES

1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour (for a firmer cookie, add about 1/4 cup more flour)
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
1 cup chopped walnuts or pecans (optional)

In large bowl, cream together butter and shortening; gradually beat in granulated and brown sugars, creaming thoroughly. Beat in eggs and vanilla. Combine flour, baking soda and salt; blend into creamed mixture. Stir in chocolate chips and nuts. To make the dough easier to work with, chill for a few minutes or let stand at cool room temperature for about 30 minutes. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Flatten slightly and smooth edges to make 1/2 inch thick cookie.
Bake in 375F oven for 8-9 minutes or until golden brown around edges and still slightly under-baked in centre. Let stand on baking sheet for 5 minutes; remove to racks to let cool completely. Makes about 50 cookies.

These are my favorites. Hands down. I LOVELOVELOVELOVE ginger cookies. The softer the better, so I often add a bit more butter…

Ginger Cookies

2 cups sifted flour
3 tsps. ground ginger
2 tsps. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
sugar

Sift flour ginger, soda, cinnamon, and salt together and set aside. Cream butter and sugar til light and fluffy. Beat in egg and molasses. Stir in flour mixture, 1/3 at a time, until well blended.

Chill dough for at least 1/2 hour. Roll dough, a teaspoonful at a time, into small balls and roll each in sugar. Place 2 inches apart and flatten each with the bottom of a glass.

Bake at 350F for 12-14 minutes (until tops are cracked). Cool on racks.

Here are some great — and easy — recipes to please everyone in the family! Clementines look like little oranges, and they are currently “in season” at your grocer. Try some of these for something fresh and new!

– Clementine Salsa
With this zesty salsa, your kids will simply devour their fruits and vegetables. Combine 2 cups sectioned and halved Clementines, 1 cup diced tomato, 1/4 cup minced red onion, 2-3 tablespoons chopped fresh cilantro, 1 teaspoon each of ground cumin and fresh lime juice, and salt and pepper to taste. Serve with corn chips or spoon over pork chops, chicken and fish.

– Whole Wheat Pasta Salad with Fresh Clementines and Olives
A perfect way to give your children their grains. For this delicious and satisfying lunch or side dish, combine 1 pound cooked whole wheat spiral pasta, 1 cup pitted Greek olives (such as kalamata), 1 cup halved Clementine sections, and 1/2 cup crumbled feta cheese in a large mixing bowl. In a small bowl, whisk together 1/2 cup Clementine or orange juice, 2-3 tablespoons olive oil, 2 teaspoons Dijon mustard, 2 teaspoons chopped fresh dill, and 1 teaspoon dried oregano. Pour mixture over pasta and toss to combine. Season to taste with salt and black pepper.

– Clementine and White Bean Salad
Beans are a great nutritious choice for kids. For this incredible side dish, in a large bowl, combine 2 cans (drained) white or navy beans, 1 cup halved Clementine sections, 1 seeded and chopped red bell pepper, 2 tablespoons chopped fresh parsley, 2 tablespoons olive oil, 1 tablespoon white wine vinegar, and 2 teaspoons Dijon mustard. Season to taste with salt and black pepper. Serve over lettuce, in lettuce cups or in hollowed-out cucumbers if desired.

– Clementine Shortcakes
Cut baked biscuits or shortcakes in half and top the bottom half with whipped cream (or non-dairy whipped topping) and Clementine sections. Place remaining biscuit on top and spoon more whipped cream on top. Garnish with confectioners’ sugar and fresh mint if desired.

This one is honor of my husband… Italian Almond Cookies. If you don’t like them as sweet, you can go lighter on the confectioner’s dusting. In my opinion, they’re the perfect tea cookie!

ITALIAN ALMOND COOKIES

1 c. butter
3 Tbsp. confectioners sugar
1 tsp. almond extract
2 c. flour
1 c. slivered almonds

Cream butter, sugar and extract. Add flour and almonds; knead well. Shape into balls. Bake at 350 degrees for 20 minutes. Dust with confectioners sugar.