A Tale of Two Cookies

 
First, set some butter out to soften and pour a glass of tea.

Swedish Cardamom Cookies
2 sticks butter, softened
1 c brown sugar
1 T Karo syrup
1 egg yolk
2 t ground cinnamon
2 t ground cardammom
1 t baking powder
2 c flour


Preheat Oven to 350 degrees F and line a cookie sheet with parchment paper.
Cream butter and sugar in a stand mixer or use a hand mixer; add egg yolk and Karo, mix well.
Mix dry ingredients; add to wet ingredients and mix well.
Form into 2 rolls; wrap in platic wrap and chill 1 hour (I make my roll 'squared' so my cut cookies don't look like flattened round cookies)
Slice 1/4 in slices; press into red sugar crystals and bake for 10-12 minutes.
Cook on wire rack; when cool, store in airtight container

 

Cherry Christmas Cookies
2 sticks butter, softened
1 1/2 c sugar
2 eggs
1/2 c sour cream
3 1/2 c flour
1 t ground nutmeg (fresh is best)
1/2 t baking soda
1/2 t salt
Candied cherries; cut in half reserved to top each cookie

Preheat Oven to 350 degrees F and line a cookie sheet with parchment paper.
Cream butter and sugar in a stand mixer or with a hand mixer; add eggs and sour cream; mix well.
Mix dry ingredients and add to wet mixture; mix completely.
Drop by teaspoonful onto cookie sheet (I use a cookie dough scoop) or you can roll into smooth teaspoon sized balls (this makes more uniform and smooth cookies); top with half cherry.
Bake 12 minutes; remove from oven and cool on wire rack.  These cookies will look very pale - that's good; these cookies should not be browned or golden
Store in airtight container and share. 

Cranberries Times Two

I got this recipe for Roasted Cranberries from a friend a few years ago and have only made one substitution (Harvey's Bristol Cream for brandy) and one addition (red pepper flakes).  This recipe is very good and a little spicy.

Roasted Cranberries
2 12-oz packages of fresh cranberries; washed and squishies removed
2 c sugar
1/2 cup Harvey's Bristol Cream
red pepper flakes to taste

Spread berries in a single layer on a slightly greased 15 x 10 x 1 jelly roll pan
Pour sugar over berries evenly and cover tightly with foil
Bake at 350 for 1 hour
Remove pan from oven and turn oven off
Remove foil and pour sherry over berries and stir gently 
Replace pan in hot oven for 5 min
Remove from oven and spoon berry mixture into jelly jars
Serve chilled or at room temperature with turkey if you feel traditional
Or, slather over cream cheese and spread on crackers
Or, try it on a bagel.

This raw cranberry relish is the cranberry sauce I grew up with.  Yes, it is best with all the sugar (my mom reduced it and we rebelled).
Raw Cranberry Relish
2 12-oz packages of fresh cranberries; washed and squishies removed
2 c sugar
2 naval oranges; ends and seeds removed, skin on

In a food processor, chop cranberries and oranges in slices until pieces are small and uniform.
Mix chopped fruit with sugar and chill overnight.
Serve with turkey.
Or, if you are Ivy, just eat it by the spoon full.

Happy Thanksgiving!

MMMM Gumbo

A rainy Cold Sunday after a week in the 70's seemed like a good day for Gumbo.  My normal Gumbo Recipe is called "Geneva's Quick Gumbo" found in my copy of "The Black Family Reunion Cookbook."  I have made a few changes so here is my version:










1 cup diced onions
1/2 cup diced Anaheim green peppers (or pepper of your choice)
1 T olive oil
3 or 4 cups chicken broth (I use 4 so the Gumbo is soupier)
1 can (14oz) Hunts diced Fire Roasted tomatoes
1 bayleaf
1 T dried thyme
1 T chopped parseley
3 T file' powder
1/2 teaspoon garlic powder
1 pound Eckridge smoked sausage (you could use polish or hot links or?)
1 pound shrimp; peeled and deveined
1 pound chicken; pre-cook and pull into bite sized peices (we cook a couple of breasts in the microwave)
1 can (14 oz) green beans, drained (you could use sliced frozen okra, but not me)
Salt and pepper to taste
Hot sauce (optional)

Saute onion and pepper in 1 tablespoon of olive oil
Add undrained diced tomatoes, broth, bayleaf, thyme, parseley, file' powder, garlic powder, and sausage
Simmer uncovered for 30 minutes
During the last few minutes of cooking, add the shrimp, chicken, and green beans
Continue to simmer until shrimp is just cooked
Salt and pepper to taste
Serve over cooked rice with cornbread on the side.