Bolognese Meat Sauce

 From Food and Wine

Ingredients

• 1 tablespoon vegetable oil

• 3 tablespoons butter, plus 1 tablespoon for tossing the pasta

• 1/2 cup onion, chopped

• 1/2 cup celery, chopped

• 1/2 cup carrot, chopped

• 3/4 pound ground beef chuck (see prefatory note)

• Kosher salt

• Freshly ground black pepper

• 1 cup whole milk

• Whole nutmeg

• 1 cup dry white wine

• 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juices

• 1 1/4 to 1 1/2 pounds pasta

• Freshly grated Parmigiano-Reggiano cheese, for serving

• Directions

• Gather all the ingredients.

Put the oil, butter, and chopped onion in the pot; turn the heat on to medium.

Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.

Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.

Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about 1/8 teaspoon — of nutmeg and stir.

Add the wine, let it simmer until it has evaporated, then add the tomatoes; stir thoroughly to coat all ingredients well.

When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.

Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

Toss with cooked drained pasta, adding the tablespoon of butter.

Serve with freshly grated Parmesan on the side.

ALMOND CRESCENTS DIPPED IN CHOCOLATE

 ALMOND CRESCENTS DIPPED IN CHOCOLATE

1 1/2 cups powdered sugar
1 cup butter, softened
1 large Egg
1 1/2 teaspoons almond flavoring
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
1 (12-ounce) package (2 cups) white chocolate chips
2 tablespoons shortening
Powdered sugar
Christmas Sprinkles

Combine powdered sugar, butter, egg and almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed.

Divide dough into quarters. Cover; refrigerate 1 hour.

Heat oven to 375°F.

Roll each quarter (keeping remaining dough refrigerated) into 4 (10-inch) ropes. Cut each rope into 4 (2 1/2-inch) pieces. Shape each piece into crescent. Place onto ungreased cookie sheets. Bake 8-10 minutes or until set. (Cookies do not brown.)

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth. Dip half of each cookie into chocolate; add sprinkles, let stand on waxed paper-lined cookie sheets until chocolate is set. Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers. 

SCANDINAVIAN ALMOND BARS

 SCANDINAVIAN ALMOND BARS

1 3⁄4 cups all-purpose flour
1⁄4 teaspoon salt
2 teaspoons baking powder
1⁄2 cup margarine or 1/2 cup butter
1 cup sugar
1 large egg
1⁄2 teaspoon almond extract milk
1⁄2 cup sliced almonds

ICING
1 cup icing sugar
1⁄4 teaspoon almond extract
3 -4 teaspoons milk

Preheat oven to 325°.
Stir together flour, baking powder and salt.
In a large bowl beat margarine or butter till softened.
Add sugar and beat till fluffy.

Add egg and the 1/2 teaspoon of almond extract and beat well.
Add the flour mixture and beat till well mixed.

Divide the dough into fourths, form each portion into a 12 inch roll.
Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
Flatten each roll till it is about 3 inches wide.
Repeat with the remaining rolls.

Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
While still warm, cut crosswise on the diagonal into 1 inch strips.
Cool completely on a wire rack.

Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency. Drizzle over the cool bars. 

Russian Tea Cakes

 Russian Tea Cakes

Makes about 48

1 cup softened butter or margarine
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups all purpose flour
3/4 cup finely chopped walnuts
additional powdered sugar

In a large bowl combine first 6 ingredients on low speed of mixer about 1 minute. Blend well. Gradually add flour at low speed until just combined; stir in nuts.

Roll dough into 1 inch balls; place about 1 inch apart on ungreased cookie sheet. Bake at 350 F for 8-10 minutes until firm to the touch but not brown. Do not overbake.

While warm, roll in additional powdered sugar. Cool; re-roll in powdered sugar before serving.

CHOCOLATE CHERRY COOKIES

 CHOCOLATE CHERRY COOKIES

30 cookies

1/2 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 cups all purpose flour
2/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract
2 teaspoons cherry juice (from maraschino cherry jar)
30–36 jarred maraschino cherries
white chocolate chips
2 tablespoons sweetened condensed milk
1 tablespoon cherry juice (from maraschino cherry jar)

Preheat oven to 350 degrees.
Cream butter and both sugars with mixer. Add eggs one at a time and mix in.
Combine flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add 1/2 cup dry mixture to butter mixture at a time. Blending after each addition just until combined and scraping side of mixer bowl as needed. Add vanilla and 2 teaspoons cherry juice and mix just until combined. Remove bowl from mixer and refrigerate for 30 minutes

Butter hands and roll dough into 1 inch balls. Place on cookie sheet covered with parchment paper. Using thumb press small indentation in center of cookie and place maraschino cherry in hole.
Bake for 10 minutes.

Melt white chocolate chips and sweetened condensed milk on low. When melted add 1 tablespoon cherry juice. Drizzle over cooled cookies. 

Chocolate Toffee Shortbread Cookies

 Chocolate Toffee Shortbread Cookies

1 cup sugar
3/4 pound unsalted butter at room temperature
1 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
1 cup Ghiradelli baking chips or whatever chocolate chips/chopped chocolate you have on hand
1 teaspoon coconut oil optional
Heath Toffee Bits

Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, cream together the sugar and butter until just combined, then mix in vanilla.

In a medium bowl, whisk together the flour and salt then add it to the butter mixture.

Mix on low speed until ingredients start to form a solid dough. This will take quite a few minutes to come together.

Once a dough has formed, take out of bowl and place on a lightly floured surface. Shape into a flat disk, wrap in plastic, and chill in fridge for 30 minutes.

Use a rolling pin to roll dough into approximately 1/2" thick rectangle

Use cookie cutters to make shapes.

Place cookies on prepared baking.

Bake for 12-15 minutes or until edges are just brown.

Once cookies are completely cooled, place chocolate and coconut oil in a microwave safe bowl and microwave on high for 30 seconds. Stir and continue to heat for 15 second intervals, stirring in between, until melted and smooth.

Dunk the top of each cookie into the chocolate and sprinkle with the Heath toffee bits. Place on a piece of wax paper until completely cooled. 

Cranberry Pistachio Sugar Cookies

 Cranberry Pistachio Sugar Cookies

Yield 2 dozen

1 1/2 cups Confectioners Powdered Sugar
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 egg
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2/3 cup chopped pistachios {reserve some for sprinkling}
3/4 cup cranberries, sliced {reserve some for sprinkling}
bag of white chocolate chips melted with 1 tablespoon vegetable oil over double boiler

Preheat oven to 375°F and prepare two cookies sheets with parchment or a silicone mat.

Cream powdered sugar and butter. Add in vanilla extract and egg followed by the flour, baking soda and cream of tartar.

Chop pistachios in a food processor. They should be irregular shapes with some chunks. Reserve some of the nuts for the topping.

Cut cranberries in half or thirds depending on the size of the cranberry. Place cranberries into a baggie and toss in a teaspoon of flour to coat them. Hand stir in pistachios and cranberries.

Cut cookie dough into desired shapes. Bake for 10 minutes. Tops will still be soft, but edges should start to brown.

Allow to cool on cookie sheet for two minutes then transfer to a cooling rack.

Dip the top of cookies into the melted white chocolate. Sprinkle with reserved chopped cranberries and pistachios 

Thumbprint Cookies

 Thumbprint Cookies

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup finely chopped walnuts
2/3 cup any flavor fruit jam {I used Solo Apricot and Raspberry}
1/4 teaspoon salt

Preheat oven to 300 degrees F.

Grease cookie sheets.

Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.

Add vanilla, flour and salt, mixing well.

Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.

Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint.

Bake for another 8 minutes 

Lemon Shortbread

 Lemon Shortbread

1 1/2 cups butter salted, softened
1 cup powdered sugar
3 tbsp lemon juice freshly squeezed
1 tbsp lemon zest
3 cups all-purpose flour
Holiday Sprinkles
milk

Preheat oven to 325 F degrees.
Add the butter to the bowl of your mixer and blend until smooth on medium speed. Add the powdered sugar, lemon juice and lemon zest to the mixer bowl and continue mixing on low until fully incorporated. Scrape down the sides of the bowl. Add the flour and mix until well blended.

Roll out the dough until it is about 1/4 inch in thickness and cut them to your desired shape. I used a wreath cookie cutter.

Brush the top of the cookies with milk. Add your sprinkles on top of the cookie.

Bake for 12-15 minutes until just done (slightly golden in color). Do not let it get brown. Remove from oven and let cool for a couple minutes on the baking sheet. Transfer to wire rack to cool completely. 

PECAN SHORTBREAD STICKS

 PECAN SHORTBREAD STICKS

3/4 pound unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, very finely chopped
whole pecans

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.

Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and place pecans on top of cookies. Slightly press them into the dough.. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes. 

Caramel Pecan Thumbprint Cookies

 Caramel Pecan Thumbprint Cookies

1 egg
1 cup flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup butter softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1/14 cup pecans diced
16 caramels unwrapped
3 tablespoons heavy cream

Start by separating you egg and lightly beating the white. Set the egg white to the side for later. Preheat your oven to 350 degrees and line two baking sheets with parchment.

Whisk together the flour, cocoa, and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar. Add the egg yolk, milk, and vanilla. Slowly stir in the dry ingredients.

Shape dough into one inch balls. Roll into the egg white followed by the pecans. Place on a baking sheet and lightly press with your thumb or a measuring spoon. Bake 10 minutes or until the edges are firm.
While your cookies are cooling, heat the caramels and cream in a heavy saucepan until melted. Spoon filling into the indentation you made before with your thumb. Drizzle with chocolate if desired. 

Vegetable Hamburger Soup Recipe

 

Vegetable Hamburger Soup Recipe:

Ingredients:

• Ground beef
• Carrots
• Celery
• Onions
• Potatoes
• Tomatoes (fresh or canned)
• Beef stock
• Tomato juice or puree
• Garlic
• Bay leaves
• Thyme
• Parsley
• Black pepper
• Paprika or chili powder (optional)

Instructions:

1. In a large pot, brown the ground beef over medium heat until fully cooked, breaking it apart with a spoon. Drain any excess fat.
2. Add chopped onions to the pot and sauté until they become soft and golden.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add diced carrots, celery, and potatoes to the pot, stirring to combine with the beef and onions.
5. Pour in beef stock and tomato juice or puree, ensuring there is enough liquid to cover all the ingredients.
6. Add chopped tomatoes to the pot, stirring to incorporate.
7. Season the soup with bay leaves, thyme, parsley, black pepper, and a pinch of paprika or chili powder if using. Stir well.
8. Bring the soup to a boil, then reduce the heat to low and let it simmer. Cover the pot and let it cook for about 20-30 minutes, or until the vegetables are tender.
9. Taste and adjust seasoning if necessary, adding more herbs or pepper as desired.
10. Remove the bay leaves before serving.

Serve the vegetable hamburger soup hot, and enjoy the rich, savory flavors and comfortin