De De's Granola

This one is from Mary.  A must have go-to munchy!

• 3 C Oatmeal - 3 minutes in microwave to soften without water
• 1/3 C brown sugar
• 1/3 C wheat germ
• 1/3 C coconut
• 1/3 C slivered almonds, chopped
• 1/3 C sesame seeds
• 1/3 C flax seeds
• 1/3 C vegetable oil (olive oil also an option)
• 1/4 C honey
• 1 tsp vanilla
• 1 tsp cinnamon

Stir together - put in microwave 5 minutes, stirring every 2 minutes.  Add preferred dried fruit after cooled.

Almond Peanut Butter Blossoms

1/2 cup butter, softened                                
1/2 cup almond butter
1/2 cup granulated sugar
1/2 cup packaged brown sugar
3/4 tsp. baking soda
1/2 tsp. cream of tarter
1/4 tsp. salt
1 egg
2 Tbsp. milk
1/2 tsp. Vanilla
1 cup whole wheat flour
1 cup all-purpose flour
3 Tbsp. granulated sugar
2 Tbsp. finely ground almonds
48 to 60 milk chocolate kisses with almonds

1. Preheat oven to 350 degrees F.  In a large mixing bowl beat butter and almond butter with electric mixer on medium to high speed for 30 seconds.  Add 1/2 cup granulated sugar, brown sugar, baking soda, cram of tartar, and salt.  Beat until combined, scraping bowl occasionally.  Beat in egg, milk, and vanilla until combined.  Beat in whole wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in any remaining flour.

2.  In a shallow dish combine 3 tablespoons sugar and ground almonds.  Shape dough in 1-inch balls.  Roll balls in sugar mixture to coat.  Place balls 2 inch apart on ungreased cookie sheet.  Bake 8 to 10 minutes or until edges are firm and tops are cracked.  Remove from oven; immediately press a chocolate kiss in the center of each cookie.  Transfer to wire rack.  Cool. Makes 48 to 60 cookies. 

Jim Jams

I love these and haven't had them in so long!  You need a cookie press for this one...worth the effort.

• 1 C sugar
• 1 C shortening
• 2 eggs
• 1/2 C molasses
• 2 tsp cinnamon
• 1/2 t salt - no quantity was listed on the tried and true card...so we're guessing!
• 2 tsp soda in 3 T water
• 1 tsp vanilla
• 4-5 C flour - should be firm batter

Put through cookie press.  Use flat corrugated disc.  Bake at 350*, check at 7 minutes.  Cut in desired cookie length AS SOON AS REMOVED from oven.  Cool.  frost with powdered sugar frosting between 2 flat sides.

Roasted Basil Tomato Soup

Gio's most excellent recipe ~ I'm thinking a nice warm me up on a cold winter's day.

• 1 Head of garlic - roasted as follows: Cut top, drizzle oil, bake 30 minutes at 500*, then cool
• 2 28 oz. cans of fire roasted tomatoes 
• 1/8 C olive oil 
• 56 oz water (use the 28 oz cans * 2)
• 1 1/2 T chicken base
• Salt & Pepper to taste
• 8 oz cream rinse w/ 4 oz H2O 
• 1 oz fresh chopped Basil

Simmer then add a roux as follows: 2 T melted Butter add Flour enough to make the roux.  Simmer again.

No-Bake Nut Goodie Bar

1/2 cup butter
1 pkg. butterscotch chips
1 pkg. Chocolate chips
3/4 cup peanut butter
1/2 pkg. peanuts
Melt butter, add chips and peanut butter.  Pour mixture over a layer of miniature marshmallows and nuts in 13x9 pan. Keep Refrigerated.

Almond Cake With Cardamom and Pistchio

 

• 1/2 Cup Vegetable oil, plus additional for pan
• 7 Large eggs, separated
• 3 cups almonds
• 1 cup sugar
• 1 tablespoon matzo meal
• 2 teaspoons ground Cardamom
• 1 tablespoon almond extract
• Confectioners sugar (kosher for passover), for dusting finally chopped pistachio nuts, far garnish.

1. Heat oven to 350 degrees.  Oil a 9 inch bundt pan or a 9-inch square pan and set aside.  Using a  stand mixer, whisk egg whites until stiff but not dry, and set aside.
2.  Using a large food processor, pulse almonds until very finely ground, stirring once or twice to prevent them from turning into a paste.  In a medium bowl, combine egg yolks and sugar, and whisk to blend.  Add ground almonds, matzo meal and cardamom.  Add almond extract and 1/2 cup oil.  Gently fold in egg whites.
3.  Pour batter into prepared pan.  Bake until a toothpick inserted in the center comes out clean, about 50 minutes.  Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack.  To decorate, dust with confectioners sugar and chopped pistachios.

Yield: One 9-inch cake (10 to 12 servings).   

Recipe Quest

In light of how poorly I've done in maintaining the original reason for this post, I've decided to attack mom's recipe box while over for the traditional fanfare feast!  Given that time and distance have made the concept of tradition foggy if not non-existent, food is the final bastion!  I simply must get the recipes for the following tomorrow!!

1. Nut Goodie Bars (Ryan's favorite)
2. Jim Jams - can't remember the last time I've had these yum yums!
3. Sandbakkels - not just any recipe!  It has to be grandma's or bust!
4. Rosettes - ditto!
5. My new favorite - Date Balls 
6. English Toffee!!    Don't know if mom has one, but it's one that must become tradition!

I'm sure, nay, I'm counting on the idea, that there will be more to add once I'm actually in the depths of the recipes cards...we shall see!!