In a large mug pour 6 or 8 ounces of boiling water; add a rounded tablespoon of dark brown sugar and stir to dissolve. Add a cinnamon stick and a generous piece of clove-studded lemon peel. (What I typically do is just throw in a slice of lemon and 4 or 5 cloves) Stir in 2 or 3 ounces of rum (preferably dark Jamaican) and top with a butter pat and grated nutmeg.
Category Archives: Recipes
Three Bean Salad
1 Cup kidney beans (canned or cooked)
1 Cup white kidney beans (canned or cooked)
1 Cup chickpeas (canned or cooked)
3/4 Cup onion, finely chopped
2 Tablespoons parsley, finely chopped
1 green pepper, chopped finely
1/3 Cup cider vineagar
1/4 Cup corn syrup
salt and pepper to taste.
Mix all the ingredients; refridgerate several hours or overnight to blend the flavors.
Lemon Crisp Cookies
1 package (18.25) lemon cake mix
1 cup crisp Rice Krispies cereal
1 teaspoon grated lemon peel
1/2 cup butter, melted
1 egg, beaten
Preheat oven to 350 degrees.
In a large bowl combine the cake mix, Rice Krispies and grated lemon peel.
Add the butter and egg and mix well. The dough will be crumbly.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie
sheets. Bake at 350 degrees for 10-12 minutes or until set. Allow cookies
to cool on cookie sheets for 5 minutes. Use a spatula to remove cookies
from cookie sheets and place on wire racks to cool completely.
Yield: 3 1/2 dozen cookies.
The cookies were very soft when they came out of the oven and at first I wondered if I should bake them longer but the edges were getting brown so I took them out. Once they cooled they became nice and crisp.
Hummus
1 garlic clove
1/2 onion
15 oz. can of chickpeas (alias garbanzo beans)
1/2 C plain yogurt
pepper and garlic powder, to taste
Mash the garlic and onion in a food processor or blender. Add the chickpeas and puree. Gradually beat in the yogurt and continue until well combined. Add pepper and garlic powder to taste. Transfer to serving dish, cover and chill for 30 minutes. Serve with pita or crackers.
Cleaning the blender took more time than the actual preparation. I used about 1/2 cup more yogurt and didn’t use the pepper or garlic powder.
Easy Yummy Meatloaf
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup bread crumbs
Topping:
squirt of ketchup
squirt of mustard
handful of bacon bits
Preheat oven to 375 degrees F.
Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Spread on loaf. Bake for 1 hour.
Spicy Ginger Mounds
Sift together in one small bowl:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/4 tsp salt
Cream together in separate larger bowl:
3/4 cup shortening OR margarine OR butter (12 tablespoons)
1 cup sugar
Beat into creamed mixture:
1 egg
1/4 cup molasses
Beat until light and fluffy. Stir in dry ingredients. Shape into small balls, roll in sugar. Place on ungreased baking sheet about 2 inches apart. Bake at 325 for 12-15 minutes or until golden brown.
DRINKS
Easy
Hot Buttered Rum
In a large mug pour 6 or 8 ounces of boiling water; add a rounded tablespoon of dark brown sugar and stir to dissolve. Add a cinnamon stick and a generous piece of clove-studded lemon peel. (What I typically do is just throw in a slice of lemon and 4 or 5 cloves) Stir in 2 or 3 ounces of rum (preferably dark Jamaican) and top with a butter pat and grated nutmeg.
Easier
Mulled Cider
1 tbsp Mulling Spices in a saucepan with 1 litre of apple cider & simmer for 10-20 minutes. Serve hot with a cinnamon stick for garnish.
Easiest
Eggnog
Buy eggnog at store
Add brandy
Ozgood Pie
Maybe this week or maybe on the weekend, I am going to try this recipe.
ozgood pie
Mix together:
4 egg yolks
2 cups sugar
1 tsp. cinnamon
1 tsp. allspice
1/4 cup butter
3 Tbsp. vinegar
1 cup raisins
1 cup pecans (chopped or broken)
Fold in:
whites of 4 eggs, beaten stiff
Makes 2 pies. — Put in unbaked pie shell (no top crust).
Preheat oven to 475 degrees, put the pie in and turn the temperature down to 375 degrees immediately. Bake 30-40 minutes until top is an even brown.
Allow the pie to cool all the way. We kept it in the fridge overnight (always better the next day) and served it at room temperature. The top will be crispy and sweet, the middle will be a gooey custard.
via NotMartha
Ginger Mounds a go-go
I am in the middle of baking Barb’s Spicy Ginger Mounds and I am utterly dissatisfied. I thought by removing the baking powder I would have her cookies. That is not the case. She definitely gave me a tampered with recipe and the true recipe is what I had posted back in October. It is strange how just a slight change in amount can so thoroughly change a cookie.
So in case anyone is keeping track, this is the perfect Gingersnap, aka Spicy Ginger Mound recipe:
Spicy Ginger Mounds
Sift together in one bowl:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/4 tsp salt
Cream together in separate bowl:
3/4 cup shortening OR margarine OR butter
1 cup sugar
Beat into creamed mixture:
1 egg
1/4 cup molasses
Beat until light and fluffy. Stir in dry ingredients. Shape into small balls, roll in sugar. Place on ungreased baking sheet about 2 inches apart. Bake at 325 for 12-15 minutes or until golden brown.
Another Gingersnap Recipe
Barb’s Spicy Ginger Mounds
Sift together in one bowl:
2 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
Cream together in separate bowl:
3/4 cup shortening OR margarine OR butter
3/4 cup sugar
Beat into creamed mixture:
1 egg
1/4 cup molasses
Beat until light and fluffy. Stir in dry ingredients. Chill dough for 1 hour. Shape into small balls, roll in sugar. Place on ungreased baking sheet about 2 inches apart. Bake at 350 for 8-10 minutes or until golden brown.