More sweet treats


I’m revisiting some favorites,  Ginger Oatties and Praline Crunch.  I feel like I should try some new recipes, but sometimes the old standbys are very comforting:)


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.


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.


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.


Thanks to Jean for this recipe.  This is a yummy punch, and good for you, besides!  It was a lovely complement to the turkey dinner.

Christmas Mocktail

1 part pomegranate juice
1 part cranberry juice   (a cranberry blueberry blend also works well)
1/4 part  pear juice
dash of ginger juice  OR add some thinly sliced ginger and let  steep for a while, remove before serving

Mix ingredients in a large pitcher or punch bowl.  Garnish with citrus slices (orange, lemon, lime).

Tip:   make elegant ice cubes by adding pomegranate seeds to water and freeze as usual.

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