Category: Snacks -n- Treats

Homemade Cheese Crackers

aka Cheese-It’s

5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 76 reviews

  • Author: Sally McKenney
    https://sallysbakingaddiction.com/homemade-cheese-crackers/print/71682/
  • Prep Time: 1 hour
  • Cook Time: 16 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 64 small crackers

Make homemade cheese crackers with only 6 ingredients! Chilling the dough for 45 minutes is important– the crackers won’t hold their shape otherwise. You’ll appreciate the straightforward instructions and quick baking time!

Ingredients

  • 3 ounces sharp yellow cheddar cheese, shredded (3/4 cups shredded)*
  • 1/2 cup (65g) all-purpose flour (spooned & leveled)
  • 1 tsp cornstarch*
  • 3 Tablespoons (40g) unsalted butter, cold and cut into 3 pieces
  • 1 TBL cold water
  • Sea salt for sprinkling

Instructions

    1. Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds.
    2. Add butter and process until mixture resembles wet sand, about 20 seconds.
    3. Add water and pulse until dough forms large clumps, about 10 pulses.
    4. Transfer dough to a lightly floured work surface, and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water.
    5. Carefully wrap in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
    6. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
    7. Unwrap dough square and place on a lightly floured work surface.
    8. Roll out into a 9-inch square. Doesn’t need to be perfect! Using a fluted pastry wheel, pizza cutter, crinkle cutter, or small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers).
    9. Place squares on prepared baking sheet. Use a skewer or large toothpick to poke a hole through the center of each.
    10. Lightly sprinkle with sea salt, if desired.
    11. Bake until golden brown around the edges, about 16-18 minutes, rotating the baking sheets halfway through baking. For crunchier crackers, bake for 20 minutes.
    12. Remove from the oven and cool completely on the baking sheet before serving.
    13. Store leftover crackers at room temperature for up to 1 week. If tightly sealed, they’ll lose their crunch. Feel free to keep the lid slightly ajar to maintain some crunchiness.

Notes

    1. Freezing Instructions: You can freeze the wrapped dough instead of refrigerating it in step 2. Freeze up to 3 months. Thaw in the refrigerator and bring to room temperature for 10 minutes before continuing with the recipe.
    2. Instead of classic yellow cheddar, white cheddar is a wonderful substitute. In fact, any medium-hard cheese is great. Avoid soft cheeses.

HAVING A PARTY?  DOUBLE RECIPE BELOW.

Ingredients

  • 6 ounces sharp yellow cheddar cheese, shredded (1 and 1/2 cups shredded)*
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons cornstarch*
  • 1/4 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, cold and cut into 6 pieces
  • 2 Tablespoons cold water
  • optional: sea salt for sprinkling

Instructions

  1. Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.
  2. Transfer dough to a lightly floured work surface. Divide in half and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water. Carefully wrap each in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
  3. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
  4. Unwrap each dough square. Place each on a lightly floured work surface and roll out into a 9-inch square. Doesn’t need to be perfect! Using a fluted pastry wheel, pizza cutter, or small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers).
  5. Place squares on prepared baking sheet. Use a skewer or large toothpick to poke a hole through the center of each. Lightly sprinkle with sea salt, if desired. Bake until golden brown around the edges, about 16-18 minutes, rotating the baking sheets halfway through baking. For crunchier crackers, bake for 20 minutes.
  6. Remove from the oven and cool completely on the baking sheet before serving.

 

Claude’s Pumpkin Custard

I asked Claude.ai for a pumpkin custard recipe that did not use heavy cream and that was easy to make. This was the result. Very good!

Here’s a straightforward pumpkin custard recipe:

Pumpkin Custard
Ingredients:

  • 1 cup ± pumpkin puree (canned or fresh)
  • 1 apple (my addition)
  • 3 large eggs
  • 1½ cups whole milk
  • ½ cup granulated sugar
  • ½ cup brown sugar (my addition)
  • 1 TBL corn starch (my addition)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions:

  1. Preheat your oven to 325°F (165°C).
  2. In a large bowl or food processor, blend together the apple, the pumpkin puree and the eggs until smooth.
  3. Add the milk, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until completely combined.
  4. Pour the mixture into 6 individual ramekins or custard cups, or into one 1½-quart baking dish.
  5. Place the ramekins in a larger baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins (this is a water bath).
  6. Bake for 40-45 minutes for individual custards (or 50-60 minutes for one large dish) until the centers are just set but still slightly jiggly.
  7. Remove from the water bath and let cool. Refrigerate for at least 2 hours before serving.

The custard will firm up as it cools. Enjoy!

Mrs. Fields Chocolate Chip Cookies

Mrs. Fields Chocolate Chip Cookies

 

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup salted butter cold and small cubed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips plus more for garnish

Instructions

  • Prepare two baking sheets by lining them with parchment paper, then set them aside.
  • In a bowl, combine the flour, baking soda, and salt. Set this aside.
  • In the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, add the brown sugar, white sugar, and cubed butter. Mix until the ingredients are just combined (it should be almost like a sandy consistency with lumps).
  • Next, add the eggs and vanilla extract to the mixture, and mix until everything is well combined.
  • Add the flour mixture to the bowl and mix until there are no streaks of flour remaining. Mix on low or else the flour will fly everywhere. Be careful not to overmix, and remember to scrape the sides of the bowl if needed.
  • Gently stir in the chocolate chips until they are evenly distributed throughout the dough.
  • Take about ¼ cup portions of the dough (I use a spring loaded cookie scoop to help with this) and roll them between your hands to form balls. Place the dough balls about 3 inches apart on the prepared baking sheets. Note: if you don’t have enough room in your refrigerator for a couple of sheet trays, just put all the cookie dough balls on one baking sheet and then once they’ve chilled, distribute them evenly on your other prepared baking sheets.
  • Put the cookie dough balls into the refrigerator and let them chill for 30 minutes. While the dough is chilling, preheat the oven to 300°F.
  • Once the dough has chilled, take the sheet trays out of the refrigerator and bake for 22-25 minutes until the cookies are puffed and the edges start to turn golden brown.
  • As soon as the cookies are done baking, transfer them from the sheet trays to the countertop. You can use the parchment paper to help slide them off the tray.
  • This next step is optional. If you want to really “fancy up” your cookies (as shown in the pictures) you can press additional chocolate chips on top of each one while they are still warm.
  • Allow the cookies to cool slightly before serving.
  • Serve slightly warm but let them cool completely before storing.

Angie’s Almond Joy Cookies

 
Ingredients
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 3 teaspoons vanilla
  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 cups chocolate chips
  • 2 cups sweetened coconut
  • 2 cups chopped almonds
Directions
  1. Pre-heat oven to 375°F
  2. Lightly grease cookie sheets.
  3. Combine dry ingredients, set aside.
  4. In a large bowl, cream the butter, vanilla, and sugars together.
  5. Beat in the eggs, one at a time.
  6. Stir in the dry ingredients until well mixed
    • then stir in the chocolate chips, coconut and almonds.
  7. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
  8. Bake for 8 to 10 minutes.
  9. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chickpea Snack from Scratch

See also Chickpea Snack from Canned Garbanzos

 

Recipe One

Roasted chickpeas from dried

I often use canned chickpeas in this recipe because that’s what I buy more of, but if you have a bag of dry chickpeas and you’re wondering if you can make this chickpeas recipe from dried chickpeas, yes you can! In fact, baked chickpeas from dried can be even more crunchy! You do not have to cook the dried chickpeas before you roast them. Here is how:

  • When making this recipe from dried beans, start by soaking the chickpeas in plenty of water for about 24 hours. They will expand and at least double in size, which is what you want.
  • Before you roast them, be sure to dry the chickpeas very well.
  • Bake the chickpeas on a large sheet pan at 400 degrees F until they are nice and crispy (about 20 to 35 minutes).
  • Season with your favorite spices just as they come out of the oven.

 

Why are my roasted chickpeas not crunchy?

Here are a few tips to make sure your chickpeas are as crispy as possible:

  • Make sure they are perfectly dry before roasting them. Whether you’re using canned chickpeas or if you’ve soaked some dried chickpeas to make this recipe, dry them up as well as you could.
  • Want to go the extra mile? Peel the chickpeas (garbanzo beans.) I’m lazy, and I don’t peel my chickpeas. But, because the skins of the chickpeas can hold some moisture underneath them, it’s not a bad idea to peel them off and dry them some more with a paper towel
  • Do not skimp on the olive oil. I use about 3 tablespoon quality extra virgin olive oil (Private Reserve Greek EVOO.) I may even use more if I don’t feel that the chickpeas are well-coated with the oil. You can use less if you like, but your chickpeas will not be as crispy.
  • Use a high-heated oven anywhere from 400 degrees F to 450 degrees F. Ovens do vary, so you are the best judge of that for your oven.
  • Do not use parchment paper on your sheet pan. For me, the heated surface of the sheet pan will do a much better job to crisp up the chickpeas. And in fact, if you want to go the extra mile, go ahead and heat the sheet pan in the oven before adding your chickpeas (but be careful not to burn your hands working with the hot sheet pan).
  • Roast the chickpeas long enough, and do not pull them out of the oven until they are golden brown and crispy to your liking. This can be anywhere from 20 to 35 minutes, depending on your oven.
  • Shake the pan and toss the chickpeas every 10 minutes so that all sides of the chickpeas have a chance to be touching the heated surface.
  • Let the crispy baked chickpeas fully cool before storing. A glass jar is the best to use for storage, keep the lid somewhat lose will allow the chickpeas to breathe and keep them crispy for longer.
  • And finally, chickpeas will lose their crisp after a couple of days, you can re-crisp them by simply sticking them in the oven for 2 to 3 minutes or so as needed.

Recipe Two

To go with cocktail hour, or just for fun, we’ve adapted a classic Italian snack. I think this is a smart way to start a meal.

  1. In a small bowl, combine the garlic powder, oregano, Stardust, and salt and pepper. Heat the olive oil in a small skillet over medium­high heat. Add the chickpeas and spice mix and cook, shaking the pan occasionally, about 7 minutes. Keep cooking until most of the moisture is gone. They won’t be crispy fried, more like very small russet potatoes when cooked. Drain the chickpeas on a paper towel.
  2. Taste and adjust the seasonings. Serve at room temperature.

Recipe Three

Ingredients

  • 31 ounces chickpeas organic, cooked or canned without salt
  • 2 tbsp olive oil (extra virgin)
  • 1 tsp garam masala
  • 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves (dried, ground)
  • 1/4 tsp ginger (dried)

Instructions

  • Preheat oven to 300F/150C/gas mark 2.
  • Wrap chickpeas in a towel; lightly roll to loosen skins.
  • Whisk the oil with the spices together in a large bowl. Add the chickpeas and stir well to combine.
  • Arrange on a baking sheet covered in parchment paper.
  • Bake for 1 hour to 1 hour and 40 minutes, stirring every 20 minutes. Taste after one hour; they might be done at that point.
 

Notes

Per serving:

  • 212 calories
  • 6 g fat
  • 0 g cholesterol
  • 410 mg sodium (12 mg sodium with salt omitted, no-salt added beans)
  • 321 mg potassium
  • 31 g carbohydrate
  • 8 g fiber
  • 5 g sugars
  • 10 g protein
  • 5 Weight Watchers Points Plus

Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.

Recipe Four

This roasted garbanzo bean snack is a delicious, healthy alternative to chips and crackers. Feel free to use your own choice of favorite spices and herbs. This recipe makes about 4 servings.

Ingredients
  • 2 cups of dry garbanzo beans
  • 3 Tbsp of vegetable oil
  • 1/2 Tsp ground black pepper
  • 1 Tsp cayenne pepper
  • 1/2 Tsp cinnamon
  • 1 Tsp dry cilantro herb
Method
  1. Soak 2 cups of dry garbanzo beans for 12 hours, drain the soak water away.
  2. In a saucepan with fresh water, boil the beans for an hour or until they are tender. Drain the water away so the beans are quite dry.
  3. Preheat oven to 450 degrees.
  4. Put the beans and other ingredients in a bowl and toss to coat.
  5. Tip the beans into a large dish (9”x13” is ideal) so they are in one layer.
  6. Bake them in the oven for about 30 minutes until they are crisp and crunchy.
  7. Serve immediately.

Phoenix Tortoises

aka Chocolate Covered Pralines

  1.  Combine
    • 1 C sugar
    • 1 C brown sugar
    • 4 TBL butter
    • 1/4 tsp baking powder
    • 3/4 C evap milk
  2. Heat mixture until 235-240 º  (soft ball stage)
  3. Remove from heat and add
    • 2 C toasted pecans (lightly crushed)
    • 1/2 tsp kosher salt
    • 1 tsp vanilla extract
  4. Stir continually – gets a bit harder to stir
  5. Once it can be dropped onto a baking sheet lined with parchment paper with a small ice cream scooper, put them out
  6. While those cool, melt 2 C chocolate in a double boiler
  7. Either dip the hardened pralines into the chocolate, or drizzle chocolate over top.
  8. Let cool completely

 

Cookies from Box Mix

Cake and Pancake mixes are simply flour, baking soda, salt and sometimes dried milk.  Making cookies from a box mix is easy, if you can measure ingredients, you can bake cookies from box mix. You can use any kind of pancake mix or cake mix you have on hand and one of your favorite cookie recipes.

  • 3/4 C box mix – Bistro sells Aunt Jemima Pancake Mix
  • 3 TBL butter, slightly softened
  • 1/4 C brown sugar – packed (or ¼ C granulated white sugar and 2 tsp molasses)
  • 1 medium egg
  • 1/2 teaspoon vanilla extract
  • scant salt
  • OPTIONAL INGREDIENTS
    • ¼ C chunky peanut butter
    • ¼ C raisins or Craisins
    • ¼ C semi-sweet chocolate chips, chilled
    • ¼ C walnuts, chopped
  1. Mix together sugar, salt, butter, vanilla and egg
  2. Add optional ingredients (chocolate, nuts, etc)
  3. Stir in dry pancake mix with a spoon just until combined
    NOTE: Batter should be thick
  4. Cover and put into the refrigerator for 20 minutes
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Cut dough into 4, 6 or 8 pieces, depending on how big you want your cookies.
  7. Form into balls with your hands
  8. Put 3 TBL CinnaSugar in a bowl
    (1/2 C each granulated sugar and cinnamon – scant nutmeg)
  9. Roll dough balls in CinnaSugar to cover.
  10. Place cinnamon covered balls 4 inches apart on an ungreased baking sheet
  11. Optional:  Sprinkle with Maldon salt
  12. Press down only slightly
  13. Bake 10-12 minutes or until set.
  14. Remove hot cookies immediately from cookie sheet to cooling rack with spatula.
  15. Cool for at least 2 minutes before removing from baking tray, then enjoy.

Here is a combination as suggested by Arizona Your Life A-Z

  • 1 box 16 oz cake mix
    (or 15 oz mix plus 1/4 C flour or Bisquick for each ounce under 16)
  • 1/2 C Vegetable Oil
  • 2 Eggs
  • Plus sprinkles, chocolate chips, nuts, etc
  • 350º for 8-10 minutes

Nut and Seed Brittle

  • 3/4 C Flaxseed
  • 1/4 C sesame seeds
  • 1/2 C slivered almonds
  • 1/2 C shelled sunflower seeds
    • Toast @ 350º for 8-10 minutes
  • Butter/sugar mixture
    • 1.5 C sugar
    • 1/2 C corn syrup
    • 1 stick butter
    • 1/4 C water
  • Heat to dissolve and let come to a full rolling boil – about 300º
  • Remove from heat and mix in seed mixture
  • Very quickly mix, then pour onto buttered parchment paper
  • Spread on the pan
  • Sprinkle with Maldon salt
  • Cool 1.5 hours in the fridge
  • Hit with a hammer and bag up as gifts

Falafel

INGREDIENTS

  • 1 can chickpeas – drained and rinsed
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp baking powder
  • 2 cloves garlic
  • 2 TBL parsley
  • 4 chopped scallions or chives
  • 1 tsp EVOO
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp salt
  1. Blend all together, then shape into small egg shaped ovals
  2. Fry in 2 C peanut oil at 350º for about 5-7 minutes each
  3. Do not overcrowd pan – about 5 at a time
  4. Spread on a paper towel and sprinkle with salt
  5. Cool before eating

 

Tweaking a Cookie Recipe

Thanks to Alton Brown for providing most of the chemistry for this page.

Basic Crispy Cookie

  • 2 sticks butter
  • 1 C white granulated sugar
  • 1/2 C brown sugar
    1.   Cream together above ingredients
    2.  Decide if you want FLAT or PUFFY cookies
  • For flat: Add 1 egg, 2 oz milk and 1.5 tsp vanilla
  • For puffy: Add 2 eggs and 1.5 tsp vanilla
    3.  Preheat oven to 375º
    4.  Beat until smooth
  • In separate bowl, combine 2 /14 C AP flour, 1 tsp salt and 1 tsp baking soda
  • Optionally, add 1 – 2 C chocolate chips to the dry ingredients
  • Add dry ingredients to the wet and fold together, but do not overmix
  • Put onto parchment paper, leaving room for them to spread (wax melts)
    5.  Bake 5 minutes, then rotate pan
    6.  Bake another 6-10 minutes

Puffy Cookies

  • 1 C shortening  (This replaces the butter that was used above)
  • 3/4 C white granulated sugar
  • 1 C brown sugar (More brown sugar means more molasses in the dough)
    1.   Cream together above ingredients
    2.  Add 2 eggs and 1.5 tsp vanilla
    3.  Preheat oven to 350º (lower temp = longer cook time)
    4.  Beat until smooth
  • In separate bowl, combine 2 /14 C cake flour, 1 tsp salt and 1.5 tsp baking powder (cake flour is finer than AP flour, plus baking powder will promote a rise during baking – baking soda only provides a chemical rise)
  • Optionally, add 1 – 2 C chocolate chips to the dry ingredients
  • Add dry ingredients to the wet and fold together, but do not overmix
  • COOL in the fridge for 30 minutes
  • Put onto parchment paper, leaving room for them to spread (wax melts)
    5.  Bake 5 minutes, then rotate pan
    6.  Bake another 6-10 minutes

Chewy Cookies

  • 2 sticks butter
  • 1/4 C white granulated sugar
  • 1.25 C brown sugar
    1.   Cream together above ingredients
    2.  Add 1 egg plus 1 egg yolk, 2 TBL milk and 1.5 tsp vanilla
    3.  Preheat oven to 350º
    4.  Beat until smooth
  • In separate bowl, combine 2 /14 C bread flour, 1 tsp salt and 1 tsp baking soda (bread flour will increase the gluten, giving a more cohesive dough)
  • Optionally, add 1 – 2 C chocolate chips to the dry ingredients
  • Add dry ingredients to the wet and fold together.
  • Chill for 30 minutes in the fridge
  • Put onto parchment paper, leaving room for them to spread (wax melts)
    5.  Bake 5 minutes, then rotate pan
    6.  Bake another 6-10 minutes

Tuiles

Originating in France, this is a thin little cookie/wafer that is laid on a rolling pin while still warm and pliable.  It then “melts” around the curved surface of the rolling pin and hardens – making the traditional shape.

  1. Sift together 3/4 C almond flour, 2/3 C sugar and 2 TBL AP flour
  2. Melt 1/2 stick of butter and mix with 1/2 C heavy cream
  3. Zest 1 lemon and put zest in with the flour
  4. Squeeze lemon in with the butter and add 1/4 tsp vanilla
  5. Combine all ingredients – wet and dry
  6. Cover with plastic and let rest in the fridge overnight
  7. Mix again to make sure it is all combined
  8. Put parchment on baking sheet
  9. Drop by heaping teaspoon piles on parchment paper
  10. Bake 325º for 5-8 minutes
  11. Remove parchment paper from the baking sheet
  12. Rest for only 45 seconds
  13. Remove each cookie and put on a rolling pin to cool
  14. Optionally, you can put strips of chocolate ganache on the cookies using a piping bag

Olive’s Ginger Snaps

  1. Combine in a bowl the following:
    • 5 TBL sugar
    • 3 TBL softened butter
    • 3 TBL unsulfured molasses
    • 1/4 tsp ground ginger
    • 1/4 tsp cinnamon
    • 1/4 tsp baking soda
    • 1/4 tsp salt
  2. When above is completely mixed, add
    • 1 1/2 TBL water
    • 3/4 C AP flour – sifted
  3. Wrap the mixed ball in plastic and refrigerate 2-3 hours
  4. Roll flat on floured surface
  5. Use a cutter to cut into shapes
    These cookies WILL NOT SPREAD
  6. Brush the top with a mixture of 1 TBL water and 1 TBL molasses before baking
  7. Sprinkle top with Turbinado Sugar
  8. Bake at 375º for 5-7 minutes
  9. Let cool on a rack

Watermelon Pickles

Ingredients

  • 8 C watermelon pieces – prepared as shown below
  • 1 cup apple cider vinegar
  • ½ cup white wine vinegar
  • 1 cup water
  • ½ cup lime juice
  • ½ cup maple syrup
  • 1 cinnamon stick
  • 3/4 cup sugar
  • 2 ounces candied or crystalized ginger chunks (1/4 cup)
  • 2 TBL coarse sea salt
  • 2 whole Thai chili peppers – uncut
  • 1 TBL allspice berries

Step by Step

  1. Cut your watermelon into 1 inch slices to eat.
  2. Enjoy eating your watermelon, but leave more than the usual amount of red left near the rind. You will want about ¼ inch of the red.
  3. Use a knife to cut off the outer green peel.
  4. Cut the rind into 1 inch pieces – they will be almost square.
  5. Bring the apple cider vinegar, water, ginger and spices to a boil over medium-high heat in a medium saucepan (2-quart).
  6. Add the sugar and salt, and stir until dissolved.
  7. Add the watermelon pieces
  8. Add more vinegar if needed to cover the pieces., then return the liquid to a full boil.
  9. Remove from heat and cover. Let steep for 30 minutes.
  10. Move the pickles to a large canning jar, using a canning funnel and/or ladle.
  11. Pour as much of the remaining hot liquid as will fit in the jar..
  12. Cover the jar and leave on the kitchen counter for 90-120 minutes.
  13. Refrigerate overnight (better two nights) and let meld.
  14. These MUST stay refrigerated. Eat within two months.

X Cookies

This recipe is based on one seen on Baking with Julia.
You can also shape this into hearts (see note at the bottom.)

  • 2 C figs
  • 1/4 C golden raisins
  • 1/4 C candied orange or lemon peel
  • 1/2 C almonds – crushed and toasted
  • 2 oz semi sweet chocolate
  • 1/2 tsp grated ginger
  • 1/3 C apricot jam
  • 1 tsp CinnaSugar®
  • 1/4 C dark rum
  1. Combine the above ingredients, and then refrigerate 1 hour.
  2. Make one batch of Simple Pastry Dough.
  3. Process as indicated by the recipe, and the next day roll the dough into a long cylinder.
  4. Cut it in half until you have 16 pieces.
  5. Roll the figs into a cylinder as well, and cut them into 16 pieces.
  6. Roll each piece of dough, on a floured surface, into a flat piece about 12 inches by 3 inches.
  7. Roll a piece of filling to the same length, and position in the center of the dough.
  8. Brush one edge with egg wash.
  9. Wrap the dough around each filling.
  10. Roll to secure.
  11. Trim the tips, then cut in half, then in half again – so you will end up with four pieces.
  12. (Plan to cook the tips for a treat for the chef.)
  13. Cut a slit lengthwise about 1 inch into each end, then split the halves apart creating an X – and put on a baking sheet.
  14. Bake all of them at 350º for 15-20 minutes.
  15. Store in a tight container for up to a month.

To make heart cookies, at Step 13 cut a slit lengthwise leaving 1/2 inch at the end.  Shape the cookies into a heart, rather than an X

 

Fruit Jerky

– aka – Fruit Leather

  • 1 pint (2 C) of any fresh fruit – peaches, bananas, blueberries, strawberries, raspberries, cherries, etc.
  • Zest and juice from one lemon
  • 1/2 C honey or pure maple syrup
  • 1 tsp dried mint

STEP BY STEP

  1. Puree all in a blender
  2. Spread out on oil-sprayed parchment paper
  3. Bake 5-6 hours @ 175º
  4. Cut apart into strips while still warm

 

 

Ginger Molasses Cookie

Ingredients

  • 1 1/2 C AP Flour
  • 1/2 C wheat flour
  • 1/2 C granulated white sugar
  • 1/2 C packed brown sugar
  • 3/4 C butter – VERY soft, but not melted
  • 1 large egg (or one medium plus one yolk)
  • 1/4 C Grandmas molasses
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/2 tsp whole coarse salt
  • 1/2 C Turbinado sugar (for outside)

STEP BY STEP

  • Preheat oven to 350°
  • In a large bowl, cream together butter and sugar until light and fluffy
  • Beat in eggs and molasses
  • Combine all dry ingredients in a separate bowl
  • Add approximately 1/4 of the mixture at a time, mixing well in between
  • Flatten on a dinner plate, cover with plastic, and refrigerate for an hour
  • Roll into 1-2 inch balls and toss in a bowl of Turbinado sugar
  • Place 2 inches apart on parchment paper or silicon baking sheet
  • Bake 10-12 minutes or until tops are cracked
  • Cool untouched for 4-5 minutes
  • Remove to wire rack to finish cooling

 

Oatmeal Raisin Cookie

This is the classic recipe as provided by Sun-Maid Raisins.

  • 3/4 C butter – softened
  • 1 C packed brown sugar
  • 1/2 C granulated sugar
  • 1/4 C milk
  • 1 large egg
    or 1 medium egg plus 1 yolk
  • 1 tsp vanilla extract
  • 1 C AP flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 C old-fashioned oats
  • 1 C Sun-Maid raisins
  1. Preheat oven to 350º
  2. Combine and beat butter, sugars, milk, vanilla, and eggs until light and fluffy
  3. In a separate bowl combine flour, cinnamon, baking soda and salt – mix well
  4. Add flour mixture to the butter mixture and mix well
  5. Stir in oats and raisins
  6. Drop by the tablespoon onto a greased cookie sheet leaving two inches of space between each one
  7. Bake 12-15 minutes
  8. Remove from cookie sheet immediately and set on paper towel, newspaper or wire rack to cool
HTML Snippets Powered By : XYZScripts.com