Ginger Oatties

Ginger Oatties

2 cups of butter

1 1/2 cups white sugar

2 cups flour

5 cups rolled oats

pinch of salt

1 tsp baking soda

4 heaping teaspoons ground ginger

4 tbsp hot water

2 tbsp golden syrup

Preheat oven to 350 degrees F.  Cream together butter and sugar until light and fluffy.  Stir together hot water and syrup and add to butter mixture, mixing well.  In a separate bowl, combine flour, oats, salt, soda and ginger.  Add flour mixture to creamed butter in 3-4 additions, mixing well.  Roll dough into small balls (about 3/4″-1″), place on ungreased cookie sheets and flatten slightly.  Bake about 9 minutes, until cookies are set and just starting to brown on the edges.  Be careful not to overbake.  Allow baked cookies to cool slightly on pan before removing to a wire rack to cool completely.  Makes about 3 1/2 dozen cookies.

Irish Soda Bread

Making soda bread takes hardly any effort, but the result is just so satisfying!  And such versatility!  A loaf can show up at any meal–breakfast, lunch, tea, supper, and give a stellar performance every time!   You can keep it plain and simple, or gussy it up with a few additions, such as nuts, seeds, dried fruit, or herbs.  If you’ve never tried it, put it on your to-do list.  I don’t think you’ll be disappointed.

Soda Bread

4 cups flour

2 tsp baking soda

1/2 tsp salt

1 3/4 cups buttermilk

Preheat oven to 400 degrees F.  Grease and very lightly flour an 8″ round layer pan.  In a large bowl, combine the flour, baking soda and salt.  Stir in the buttermilk to form a slightly sticky ball of dough.  Turn dough onto a floured surface and knead gently a few times.  Form the dough into a ball, flatten (by hand or with rolling pin) and then press to fill the prepared pan.  The dough should reach the edges of the pan, but may spring back slightly. Cut an X into the dough with a sharp knife, about 1/4 of an inch deep.  Cover the pan of dough with another round layer pan turned upside down.  Bake for 30 minutes, covered, then remove the top pan and bake uncovered for about 10 minutes more or until the crust is  golden brown and crusty.

Fettuccine Alfredo

Fettuccine Alfredo

1 pkg fresh fettuccine (350-450g)

1 1/3 cups cream (18%)

1/4 cup butter

1 1/2 cups freshly grated Parmesan  Reggiano cheese (Gruyere is also suitable)

3-4 cloves garlic, minced

freshly ground pepper to taste

1 tbsp finely chopped parsley for garnish

In a large saute pan over low heat, melt butter.  Add minced garlic as butter is melting.  Do not brown.  When butter is completely melted, stir in cream, and continuing over low heat, let the butter and cream gently simmer together about 5-7 minutes.  Add grated cheese, stirring to melt and grind in pepper .  Reduce heat to warm.  While butter and cream are simmering, cook fettuccine according to package directions.  When noodles are cooked, drain and add into sauce.  Sprinkle with parsley to garnish.  Serve immediately.

Asian Flavors Chicken Meatballs

I’ve had this recipe hanging around in my files for so long, I was almost ready to say, nah not gonna bother.  So glad I bothered!

Asian Flavors Chicken Meatballs

450g ground chicken

1/4 cup panko crumbs

1 tbsp minced ginger

1 1/2 tsp minced garlic

1 tsp red chili pepper, finely minced

1 cup coleslaw mix, finely chopped (use a purchased package if time is of the essence)

1-2 green onions, finely sliced

3 tsp tamari or sodium-reduced soy sauce

1 1/2 tsp sesame oil

1/2 tsp salt (less if using regular soy sauce)

freshly ground pepper to taste

Gently combine all ingredients together.  Form mixture into 1″ meatballs.  Place on a lightly greased baking sheet and bake at 375 degrees F for about 12-15 minutes (depending on size).  When meatballs are nicely browned and sizzling, transfer to a baking dish and drizzle sauce over top.  Return to oven and let the sauce warm through, about 15 minutes.  Stir once to evenly distribute sauce and coat each meatball.

Sauce:

1/2 – 3/4 cup Asian flavors salad dressing (I used Renee’s Asian Sesame Vinaigrette)

1-2 tbsp soy sauce

1 tsp minced ginger

1/2 tsp minced red chili pepper

1 tbsp brown sugar

1 tbsp vinegar (or 2 tbsp white wine)

Mix all ingredients together and pour over meatballs.  Serve  with a fragrant  rice (e.g. jasmine)  and stir fried bell peppers.

Cowboy Cookies

I have no idea why these cookies are called “Cowboy” cookies, maybe they taste their best out on the trail, or after a long hard day of wrangling cattle, but even if you’re not a range rider/cowboy, the cookies are still a delicious treat.  A hint of cinnamon adds a nice depth of flavor.    If I remember correctly, I think the original recipe called for chopped pecans, but I’ve substituted almonds.

Cowboy Cookies

1 cup butter

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 tsp vanilla (extract or paste)

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 1/2 cups rolled oats

1 cup chocolate chips

3/4 cup sliced almonds or chopped pecans

3/4 cup shredded coconut

Cream butter and sugars till mixture is light and fluffy.  Add eggs one at a time, mixing thoroughly, then add vanilla.   In a separate bowl stir together flour, baking powder, soda and cinnamon.  Add flour mixture to creamed mixture in two or three additions.  Then stir in oats, chocolate chips, almonds and coconut.  Roll dough into 1 1/2 ” balls, place on ungreased cookie sheets and flatten.  Bake at 350 degrees F for about 9-10 minutes, being careful not to overbake.  Makes about 3 dozen.

Hummingbird Birthday Cake

 

An upcoming birthday is always a good excuse for some  cake-making.  My elder sister will be celebrating her birthday this week, so we had tea and cake with her this afternoon in anticipation of the event.  This is a recipe that was published years ago in a Martha Stewart magazine.  I’ve had the clipping in my files for so long, the time had come to either do the deed or get rid of the clipping.  I did the deed

Hummingbird cake is a southern classic and there are lots of variations.  Check out the original Southern Living recipe here.

I’ve tweaked the recipe a bit for personal taste, reducing both the sugar and oil.  Much to my chagrin, I somehow missed adding the cinnamon into the cake batter, so instead  I added it into the icing and that was just fine.  If you don’t have inclination to decorate using the pineapple “flowers”,  a sprinkle of chopped pecans on the top of the icing would be a classic finish.

Hummingbird Cake

3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp  cinnamon

pinch of salt

2/3 cup canola oil

2 teaspoons vanilla

1 1/3 cups sugar

3 large eggs

3 large bananas, mashed

3/4 cup canned pineapple tidbits,  well-drained and chopped

1 cup chopped  pecans

1 cup shredded coconut

Preheat oven to 350 degrees F.  Spray two round layer cake pans (8″ or 9″) with non-stick spray.  Line bottoms of pans with parchment.  In a medium bowl, stir together flour, baking powder, baking soda, cinnamon and salt.  Set aside.  In mixer bowl, stir together sugar, eggs, oil and vanilla.  Beat on medium speed for about 3 minutes, until mixture is light and fluffy.  Stir in mashed bananas, chopped pineapple, pecans and coconut.  Add flour and gently mix just until all ingredients are combined.  Divide batter between cake pans and bake for about 35 minutes, until cakes are golden brown.  Invert baked cakes onto wire racks to cool.  While cakes are cooling, prepare pineapple decorations (see below).  When cakes are completely cooled, ice with cream cheese icing.

Cream Cheese Icing

1 250g pkg cream cheese (NOT low fat)

½ cup  butter or margarine

3-4 cups icing sugar, sifted

1 ½ tsp vanilla

2 drops almond extract

Beat the cream cheese and butter till smooth.  Add flavorings and mix well.  Stir in icing sugar in several additions.   Avoid overmixing as icing will become too grainy to spread smoothly.

 Pineapple “Flower” Decorations

Preheat oven to 225 degrees F and line two baking sheets with parchment.   Peel pineapple and remove eyes with a small melon baller or paring knife.  Slice pineapple into thin slices, 1/8″ or less if possible.  Lay slices in a single layer on baking sheets and bake for about 30 minutes, until tops feel dry.  Flip slices and bake 30 minutes more, till slices are completely dry.  Thicker slices will need more drying time.

Remains of the day

Refrigerator Bran Muffins (Tweaked)

The last time I made this big-batch muffin, we really did enjoy the results, but I’ve tweaked the recipe and now we like them even more.  The texture is bit lighter with these changes.   I’ve reduced the all-bran cereal from 4 to 3 cups, increased the natural bran from 2 to 3 cups, and decreased the molasses from 1/2 cup to 1/3 cup.  Otherwise, everything else is the same.

Refrigerator Bran Muffins

3 cups All Bran cereal

2 cups boiling water

1/3 cup of molasses

5 cups of flour

3 cups natural bran

2 1/2 cups brown sugar, lightly packed

1/2 tsp salt

3 tsp baking powder

3 tsp baking soda

4 eggs

1 cup canola oil

4 cups buttermilk

3 cups raisins, rinsed and drained

In a large bowl, pour the boiling water over the All Bran cereal. Let stand. When the mixture has softened and cooled but is still warm, stir in the molasses. In a separate bowl, lightly beat eggs together and stir in oil and buttermilk. Slowly add egg and milk mixture into the softened, cooled cereal and combine thoroughly. Meanwhile, in an extra-large bowl, stir together the flour, natural bran, sugar, salt, baking powder and baking soda. Make a well in the dry ingredients, add raisins and pour in egg and milk mixture. Gently mix until all ingredients are combined. Use a folding method to avoiding over-mixing. The batter is ready to be stored in the refrigerator and baked as needed. Fill muffin tins about 2/3 full. Bake at 375 degrees F for about 15 minutes.