Stewed Tomatoes

1/4 cup butter
2 medium onions, minced
12 large ripe tomatoes, peeled and coursely chopped
2 heaspoons salt
2 teaspoons brown sugar
1/4 teaspoon pepper
1 teaspoon dried basil
In a large saucepan melt butter and add onions. Saute’ until onions are tender. Add remaining ingredients. Bring to a boil, lower heat, cover, and simmer slowly for about 25 minutes. Adjust seasoning if necessary – Yeild: 10 servings.

Ginger Spice Cookies

From my friend, Meg, who is a cooking diva.

2 cups all purpose flour – sifted
2½ teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¾ teaspoon salt
¾ cup chopped crystallized ginger
1 cup (packed) dark brown sugar
½ cup vegetable shortening, room temperature
¼ cup (½ stick) unsalted butter, room temperature
1 large egg
¼ cup molasses (i use dark, i like the flavor better, but you can use lite)
I also grated a bit if fresh nutmeg in, mainly because I had some.

Turbinado/Demerara Sugar for rolling the cookies in combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour, spices and and baking soda that have been sifted together and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 ¼-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool.

Baby Ruth Cookies

½ cup butter, softened to room temp.
¾ cup sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1⅓ cups all-purpose flour
6 mini Baby Ruth candy bars, chopped fine

Preheat oven to 350ºF.

In a large mixing bowl, cream butter and sugar until light yellow and fluffy.

Beat in egg and vanilla. Sprinkle soda and salt on top of batter. Slowly mix in flour.

Stir in chopped candy.

Wet hands, form rolls of dough about golf ball size. Place on cookie sheet 2” apart. (On a large pan there will be 12 cookies.) Bake until edges are lightly browned and tops are cream colored. Remove from oven. If pan is lined with either Silpat or Parchment paper, slide liner (and cookies) off pan to counter. Allow to cool slightly. Use sharp-edged metal spatula to place on cooling rack.

Jan says this is her husband’s favorite cookie.  She always keeps them in the jar for him.

Kiwi Lemon “Cheesecake”

One from the Recipe Exchange.

CRUST:
¾ cup unsweetened shredded coconut
¾ cup walnuts
¼ teaspoon gray seal salt or pick rock salt
5-6 large pitted medjool dates

PIE FILLING:

  • 1/2 cups of cashews, soaked for 4-8 hours and rinsed (I never remember to soak them and sometimes if I am out of cashews I’ve substituted walnuts and it came out great…and I’m guessing you could use blanched almonds and get a great result too)
  • 1 ½ cups of coconut cream (put 2 cans of whole fat coconut milk in fridge overnight, then scoop off the hardened cream…you’ll need about a can and a half)
  • juice and zest of 2 large lemons
  • 1 tablespoon of vanilla extract
  • pinch of salt
  • 1/2 cup of coconut oil, melted
  • Add stevia drops to taste

TOPPING:
2 kiwis, halved lengthwise, thinly sliced or any other fruit you think will taste good

INSTRUCTIONS:

  1. A Process the coconut, walnuts, and salt in a food processor until coarsely ground
  2. Add the dates and process until the mixture resembles bread crumbs and begins to clump together.
  3. Press nut-date mixture into 7″ spring form pan lined w/parchment paper on the bottom
  4. Rinse food processor
  5. Place cashews, coconut cream, lemon juice, lemon zest, vanilla, sea salt in food processor
  6. Add coconut oil last while processor is running
  7. Puree the mixture a few minutes until its smooth and creamy
  8. Taste puree, add stevia to taste
  9. Pour filling onto crust
  10. And finally, the worst part… Refrigerate at least 8 hours to get a cheesecake-like consistency…YES, 8  HOURS!  In the words of our friend in Michigan who sent us this recipe, “ I JUST WANT TO EAT IT NOW!”
  11. Remove from spring form pan, dress with kiwis and enjoy!

 

Fig and Walnut Spaghetti

A friend sent me an invitation to an email recipe exchange.  Those are the only kind of chain letters I participate in.  This is the response I got from one of the friends I included in my link of the chain.

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This is because my tree is currently producing so many figs, I’ve had fig ice cream, fig bread, fig this, fig that. I’m sick of figs. Surprisingly, this fig recipe was good. I upped the wine to two cups, drinking one while I cooked…and I know it says goat cheese, but mozzarella would work just as well, I think.
Fig & Walnut Spaghetti
Serves 2

whole wheat spaghetti, for 2 persons
1 tbsp olive oil
2 cloves garlic
1 cup white wine
1 small lemon, juice and zest
1 big bunch of fresh spinach
125 g goat cheese
100 g walnut halves, roasted with salt in a dry pan or in the oven
salt
5 fresh ripe figs, cut in quarters

Boil the spaghetti al dente, according to the instructions on the package, and set aside when done. Add olive oil to a large frying pan on medium heat. Add garlic and let it sweat for about 30 seconds before adding 2/3 of the wine and the lemon juice. Stir around, add spinach and goat cheese while stirring (save a small piece of the goat cheese for later). Let it simmer for three minutes before adding the spaghetti and the roasted walnuts. Stir for 30 seconds, taste it and add salt if needed, make sure that the spaghetti is covered in the goat cheese/wine/lemon cream then turn off the heat. Add the figs and gently fold them into the pasta. Serve on a big plate or in a bowl with the rest of the goat cheese and lemon peel sprinkled over it.