GLOGG

 GLOGG

We got this recipe from the advent calendar.  It is a Danish recipe.  Everyone liked it but Abagail.  I found the cinnamon sticks and cloves in the bulk.  Couldn't find cardamon pods so we used 4 drops of essential oil cardamon.  We didn't add the raisins, almonds or orange slices at the end, but it would be good.

32 oz. fruit juice (grape, apple) - we used grape

Peel of 1/2 an orange and orange slices (did a whole orange of slices)

2 cinnamon sticks

4 whole cardamon pods or 4 drops essential oil cardamon

5 whole cloves

1 knob of ginger that has been peeled (put in whole)

Garnish: raisins, almonds, orange slices

Add everything except garnish to a heavy bottomed pot (did red pot).  Simmer mixture for 15-20 minutes (did on medium).

Strain out the spices.  Then heat the glogg but don't boil.

Drop in raisins and almonds into mug and top with glogg.  Can serve with orange slices and ginger snaps.

GINGER SPICE MUFFINS

https://luluthebaker.com/2017/10/ginger-spice-pumpkin-muffins/

GINGER SPICE MUFFINS
We really, really liked these.  A nice subtle flavor.  Made 12 muffins and a small loaf of bread.  Yum!  I added the flour and spices and sour cream all once..worked fine.  Took about 10 extra minutes to cook (used silicon muffin pans)

• ½ cup (1 stick) butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 1 cup canned pumpkin puree
• 1½ teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ cup sour cream
• ¼ cup quick cooking oats for sprinkling on top

1. Preheat the oven to 350°F and spray 18 muffin cups with nonstick baking spray, or line them with paper liners.
2. In a large bowl or in the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the pumpkin puree and vanilla.
3. In a medium bowl, combine flour, baking soda, salt, and spices.
4. Add half of the dry ingredients to the mixer and beat on low just until combined. Beat in sour cream, again on low and just until combined. Finish by mixing in the remaining dry ingredients. Use a rubber spatula to scrape down the sides of the bowl and make sure everything is mixed in, but be careful not to over-beat.
5. Divide the mixture evenly among the 18 muffin cups. Sprinkle a pinch of quick-cooking oats on each muffin.
6. Bake at 350°F for 19-21 minutes, until the muffins are puffed and set, and a toothpick inserted in the center of a muffin comes out clean.
7. Allow to cool slightly before serving.

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES
Everyone loved!  Perfect fall dinner!  Could easily half the streusel amount.  Good without streusel on both sides.

STREUSEL (can 1/2 this amount)

• 1/2 cup all-purpose flour (about 2 ounces)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cut into chunks

PANCAKES:

• 3/4 cup all-purpose flour (about 3 ounces)
• 1/2 cup whole wheat flour (about 2 ounces)
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup milk
• 1/2 cup canned pure pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla

1. Start by making the cinnamon streusel. In a medium bowl, mix together the flour, brown sugar, cinnamon, and butter. Use your hands or a fork to mix until you have a crumbly mixture.
2. In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl or large measuring cup, whisk together the milk, egg, pumpkin, oil, and vanilla. Add the wet ingredients to the flour mixture and whisk until combined.
4. Heat the griddle or pan to medium low and coat with cooking spray. Pour a 1/3 cup of batter onto the heated griddle. Sprinkle about 1 tablespoon of the streusel over the pancake. Cook on the first side until bubbles begin to appear, about 3 minutes, or until golden brown. Gently flip the pancake over and cover the top with the streusel. Cook for another 3 minutes or so. Continue with the rest of the pancake batter.
5. Serve pancakes warm with maple syrup drizzled over top. Enjoy!

MOIST GINGERBREAD SPICE SNACK CAKE

My family really liked this cake.  I didn't like it as much as I thought I would.  It did seem to get better after a couple of days.  Notice - everything needs to be room temperature.

https://sallysbakingaddiction.com/2015/12/23/moist-gingerbread-spice-snack-cake/

MOIST GINGERBREAD SPICE SNACK CAKE

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground ginger
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup (180ml) unsulphured molasses (I use Grandma's Molasses brand)
• 3/4 cup (180ml) hot water (about 100°F (38°C))
• 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
• 1/3 cup (67g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

CREAM CHEESE FROSTING (optional)

• 8 oz (224g) full-fat brick style cream cheese, softened to room temperature
• 2 Tablespoons (30g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners' sugar
• 1 Tablespoon (15ml) cream or milk
• 1 teaspoon vanilla extract
• optional: 1/2 teaspoon maple extract or 2 Tablespoons (30ml) pure maple syrup
• optional: cranberries for garnish

1. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.
2. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl or dish, whisk the molasses and hot water together.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
4. Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
6. Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.

Make ahead tip: The cake can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted or unfrosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh!

CHICKEN TERIYAKI

http://www.thirtyhandmadedays.com/easy-and-healthy-slow-cooker-chicken-teriyaki-recipe/

SLOW COOKER CHICKEN TERIAYKI
This was super easy and good.

UPDATE: Abagail said we should have this ever week.  Everyone loved it.  Had with rice and fresh cooked vegetables (broccoli & corn).  We used IKEA bowls.  Had in the instant pot all day.  Then cut up chicken and stirred with sauce while the rice was cooking.

• 2 pounds boneless chicken breasts (3 breasts)
• 1 pound fresh or frozen stir fry vegetables*
• 2 cloves garlic, minced
• ¼ cup soy sauce
• ¼ cup honey
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon crushed red pepper flakes (didn't add)

1. Add all ingredient to slow cooker.
2. Cook on low setting for 6-8 hours.
3. Shred chicken and mix with sauce in slow cooker.

NOTES

*This recipe works great with any kind of fresh or frozen vegetables! My favorite fresh mix is sugar snap peas, sliced red peppers, and shredded carrots (note: fresh broccoli doesn't freeze well). If you prefer al dente vegetables, wait to add them until the last 30 minutes of cooking.

PEAR SAUCE

PEAR SAUCE
This is really good.  I doubled the recipe. Kept it chunky.  Kids really liked.  Wasn't very sweet could add sugar if you wanted start with 1/4 cup cup brown sugar.  It smelled so so good when cooking.  We had with graham crackers.

yield: ABOUT 4 CUPS

  

prep time: 5 MINUTES

  

cook time: 30 MINUTES

  

total time: 35 MINUTES

INGREDIENTS:

8-10 pears; peeled, cored, and cut into 1-inch pieces (I use Bartlett)
1/4 cup water
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract

DIRECTIONS:

1. Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.

2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.

3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

GINGERBREAD PANCAKES

GINGERBREAD PANCAKES
I am pretty sure this recipe came from Martha Stewart Living magazine.  We really liked it - especially with little chocolate chips and peanut butter. Yum!  Made lots.

Whisk together:
3 cups flour (I used 1 cup cake, 1 cup ww pasty and 1 cup white)
1 T baking powder
3/4 tsp baking soda
1 tsp coarse salt
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Add:
3 large beaten eggs
1/3 cup molasses
3 cups buttermilk

Stir until combined.

CHICKEN YAKISOBA

CHICKEN YAKISOBA

http://www.budgetbytes.com/2012/03/chicken-yakisoba/

I need to make these kind of meals more often.  My family really likes them and it is a great way to get in veggies.  Also added some leftover rice.  Next time I think it would be good with soba noodles (think they are called that).

• ½ head green cabbage $0.41
• 1 medium yellow onion $0.55
• 2 medium carrots $0.25
• 1 small crown broccoli $0.70
• 2 inches fresh ginger $0.52
• 1 large chicken breast $1.66
• 2 Tbsp vegetable oil $0.08
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded $0.50
• 1 tsp sesame oil  $0.19
• ¼ cup soy sauce $0.24
• ¼ cup worcestershire sauce $0.20
• 2 Tbsp ketchup $0.05
• (up to) 1 Tbsp sriracha hot sauce $0.26 - didn't add
• 1 Tbsp sugar $0.02

Instructions

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

ASIAN BEEF WITH SNOW PEAS

ASIAN BEEF WITH SNOW PEAS
http://allrecipes.com/Recipe/Asian-Beef-with-Snow-Peas/Detail.aspx
We all liked this.  Had it with egg rolls (Jill Maner) from McCleve 2nd edition.

Ingredients Edit and Save

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Original recipe makes 4 servingsChange Servings

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil

• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

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Directions

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.