This week, a few special things for the Holidays!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Forgotten Cookies
Yields 3-4 dozen
10 hr Cook Time
Ingredients
2 egg whites
Pinch of salt
¾ cup sugar
1 tsp. vanilla
6 oz. mini chocolate chips
1 cup chopped pecans
Instructions
Preheat oven to 350 degrees.
Beat egg whites and salt; add sugar gradually, beating until stiff. Fold in remaining ingredients stirring well.
Drop by teaspoons on foil covered baking sheets. Place in oven and turn oven off. Leave cookies in oven overnight. Do not open door.
The next morning, remove the cookies from the oven and enjoy!
http://www.lanascooking.com/forgotten-cookies/
I made these a few days ago for the first time and they are all gone. I used regular vanilla and they remained white after beating the egg whites for a long time. I used 4 egg whites instead of two, because my eggs weren’t that big.
I plan on making these real soon:
Giant Cappuccino Chocolate Chunk Cookies
Ingredients
2 1/2 cups all-purpose flour (315 grams)
1/2 cup unsweetened cocoa powder, natural or Dutch (42 grams)
1 teaspoon cinnamon
1 1/2 teaspoons instant espresso powder
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (8 oz) unsalted butter, softened
1 1/2 cups granulated sugar (250 grams)
1 cup light brown sugar (200 grams)
2 large eggs
1 teaspoon vanilla
2 cups dark chocolate chunks or dark chocolate chips
Instructions
Preheat oven to 350 degrees F. and have ready two large baking sheets lined with parchment paper or foil.
Whisk together the flour, cocoa, cinnamon, coffee, baking powder, baking soda, and salt.
In the bowl of a stand mixer using the paddle attachment, beat the butter and sugars until creamy. Beat in vanilla, then add eggs, one at a time using lowest speed of the mixer. When eggs are blended, increase mixer speed and beat for 30 seconds, scraping sides of bowl.
Using the lowest speed of the mixer, add the flour mixture and stir until fully blended. Stir in the chips or chunks.
Scoop dough by 1/4 cupfuls onto parchment lined baking sheets, spacing about 3 inches apart. You can bake right away, or chill the shaped dough mounds until ready to use.
Bake at 350 for 12 minutes or until cookies are puffed and just slightly firm to the touch. Let cool for about 5 minutes on the baking sheet, then transfer to a rack and let cool completely.
http://www.cookiemadness.net/2016/11/giant-cappuccino-chocolate-chunk-cookies/
My family always made Pfeffernusse German cookies for Christmas.
Home made Sazon Seasoning
mix 1 tablespoon each of ground coriander, cumin, smoked paprika, garlic powder, pepper and salt, 2 teaspoons oregano.
Put in jar and shake to blend.
You can use Annatto instead of paprika (or with the Paprika!) if you are looking for that yellow color you get in spanish rice.
Making hard cider is as easy as can be. It’s just important to make sure your fermenting tank, lid, and airlock are sterile. I’ve had good luck using this yeast in the past: https://www.williamsbrewing.com/RED-STAR-PREMIER-BLANC-YEAST-P554.aspx
Unpasteurized cider, let it go fizzy.
A balloon on the mouth will keep air out, let you know when the yeast has peaked.
Then you freeze it and take an ice pick to the frozen bit to pour off the applejack!
I came across this site after looking for leg of lamb recipes. There are great Southern recipes here.
http://thelocalpalate.com/recipes/
Just wanted to thank you for the Apple Cider recipe. I tried it last week and loved it. I took the “used” apples and made a no-sugar added apple pie from them. That was also amazing since they had been soaking in the spices overnight.