Chocolate Pepper Cookies

Pat shared this unusually good cookie recipe with us recently.  It is surprisingly good!

(makes 3 to 4 dozen cookies)

1 ½ cups unsalted butter

1 ¾ cups sugar

2 large eggs

3 cups sifted all-purpose flour

1 ½ cups unsweetened cocoa powder

¼ tsp salt

1/3 tsp freshly ground black pepper

Pinch of cayenne pepper

1 tsp ground cinnamon

4-6 oz. Semi-sweet chocolate (optional, for decoration)

Cream the butter and sugar.  Add the eggs and beat until fluffy.  Sift together the dry ingredients.  Add to the butter mixture and beat until well mixed.  If dough seems too soft, add up to ¼ cup more flour.  Shape into a flattened round, wrap, and refrigerate for at least 1 hour. 

Preheat oven to 350º F and line cookie sheet with baking paper.  On a well floured board, roll out the dough until 1/8” thick.  Cut dough into shapes and set 1-2 inches apart on baking sheets.  Leftover dough can be rolled and cut once more. 

Bake for 8 – 10 minutes, or just until crisp.  Do not allow to darken.  Cool on racks. 

Melt chocolate and drizzle over the cooled cookies in a haphazard fashion; allow to harden completely before serving.

Benjamin's (Almost) Famous Cheesecake

One of Benjamin's specialties, a fact which we all appreciate very much!

CRUST

1 cup flour

¼ cup sugar

½ cup butter or margarine

1 egg yolk

½ tsp vanilla

Preheat oven to 400°F.  Combine flour and sugar.  Cut in butter until mixture is crumbly.  Add beaten yolk and vanilla and stir well with fingers.  Using 1/3 of mixture, line bottom of an 8” spring-form pan (remove sides).  Bake until crust is golden brown, about 8 – 10 minutes.  Remove and reduce oven temperature to 375°F.  Butter sides of pan (Important!) and assemble pan.  Using balance of the mixture, line sides of pan.  Set aside.

FILLING

1 ½ lb cream cheese, at room temperature (750 g)

1 cup sugar

1 ½ Tbsp flour

¼ tsp salt

½ tsp vanilla

4 eggs

¼ whipping cream

In mixing bowl, cream cheese well.  Add sugar, flour, salt, vanilla and beat at medium speed until well blended.  Add eggs, one at a time, beating well after each addition.  Fold in cream.  Pour into crust and bake at 375°F until center is cooked.  Remove from oven and cool on rack.  Remove sides of pan and chill in fridge a few hours or overnight. 

Top with any of a variety of fruit or berry toppings, or enjoy as is.  Makes 12 – 16 moderate slices.

Blueberry Scones - Angela's Christmas gift

These are the scones which Angela surprised me with for Christmas this morning.  They are delicious, a definite treat.  Thanks Angela!

2 cups all-purpose flour
1/3 cup sugar plus 1 teaspoon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup blueberries (or raisins or dried currants)
1/2 cup sour cream or yoghurt
1 large egg

Preheat oven to 400 F.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut butter into flour mixture (mixture should resemble coarse meal), then stir in blueberries.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar (optional). Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Then give your daughter a hug 'cause she's awesome!

 

Skillet Lasagna

A great lasagna with half the work and only one pot.  Shared by Jennifer's colleague Andrea Cullen, we have found this recipe to be quick and tasty!  Serves 5 hungry people.

1 lb ground beef
1 large onion, chopped
2 cloves minced garlic
¼ tsp red pepper flakes
8 curly-edged lasagna noodles, broken into fork-sized pieces (regular, not 'no cook')
26 oz jar marinara spaghetti sauce (or 3 cups home-made)
2 cups hot water (add more as required during cooking)
2 cups fresh spinach, coarsely chopped 

½ cup shredded mozzarella
¼ cup Parmesan
¾ cup ricotta (or substitute with cream cheese)
fresh basil, salt & pepper

Cook hamburger in a large skillet over high heat 3-5 minutes.  Break into small pieces and drain off fat.   Stir in chopped onion, cook for 2-3 minutes then add garlic, red pepper flakes and salt.  Sprinkle broken noodles into skillet.  Pour marinara sauce and hot water over top.  Cover and cook, stirring often.  Adjust heat to maintain a vigorous simmer until noodles are tender, about 20 - 30 minutes.  Stir in spinach, cooking until wilted (3 minutes or so) .

Turn off heat, stir in half of the mozzarella and Parmesan.  Dot heaping tablespoons of ricotta over noodle mixture.  Sprinkle with remaining mozzarella and Parmesan.  Cover and let stand 3-5 minutes.  Sprinkle with basil and serve.

Three-Grain Peanut Bread

Makes a nice small loaf, wonderful served hot with butter or jam.
Preheat oven to 325°.  Combine in mixing bowl:
1 cup whole wheat flour (or half/half white flour)
1/2 cup quick oats
1/2 cup yellow cornmeal
1/2 cup dry milk powder
1/4 cup sugar
3 tsp baking powder
1 tsp salt

Cut in:
2/3 cup crunchy peanut butter

Blend and pour in:
1 egg
1 1/2 cup milk

Mix well.  pour into 9x5 loaf pan lined with baking paper.  Spread batter evenly.  Bake 1 hour and 10 minutes or until cake tester inserted in center comes out clean.  Cool 10 minutes and remove from pan.

Makes 10 slices, 9.5 g protein each.  Adapted from the More-with-Less Cookbook by D. J. Longacre.