OK, I promise this is the last Christmas cookie recipe I feel it necessary to post this year. Because I am done baking cookies. (Or at least I hope I am done.)
So, I’m not going to keep you long. You have much better things to do with your time than read anything more from me!
But before I close the cookie recipe section on this blog for 2024, I want to provide you with this fantastic Christmas sugar cookie recipe. The cookie part is exactly like my recipe for Pink Cookies. And I’m serious when I say that this is the best sugar cookie recipe I have ever tasted. So, if you need a last-minute cookie to serve on Christmas, this is it. And everyone will love it. Well, maybe not everyone, if lightly almond flavored cookies are not your thing. But for most of us, these cookies have everything going for them. They are crisp and the frosting is delicious. And they are pretty.
So, enough said. You want to make the perfect Christmas cookie? Well then, this is the recipe for you.
And as always at this most wonderful time of the year, peace and love to all.
For the cookies:
1½ c. powdered sugar
1 c. (2 sticks) unsalted butter, room temperature
1 egg, room temperature
1 tsp. vanilla
½ tsp. almond extract
2½ c. unbleached all-purpose flour, fluffed
pinch of salt
1 tsp. baking soda
1 tsp. cream of tartar
sprinkles
Cream sugar and butter until light and fluffy. Mix in egg, vanilla, and almond extract. Whisk together the flour, salt, soda, and cream of tartar in a small bowl. Stir into the butter mixture. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic gently shaping it into a round log about 1½-inches wide. Refrigerate for 2 hours or overnight. When ready to bake, preheat oven to 375-degrees.
Un-wrap log and slice dough a generous 1/3-inch thick. Arrange slices, about 2-inches apart on parchment paper lined or lightly greased baking sheets. Bake until delicately golden, 12-15 minutes. (Do not under-bake.)
Remove from oven and cool on baking sheets for 1 to 2 minutes. Then carefully transfer the cookies to a wire rack to cool completely before frosting (see recipe below). After frosting, immediately decorate with sprinkles. Gently push the sprinkles into the soft frosting with your fingers. Let the frosting set until hard and store the cookies in a tightly covered container hidden away from your family.
Note: if you prefer to cut the cookies into shapes, refrigerate dough for 2 hours. Roll out to generous 1/3-inch. (Do not roll any thinner. The thicker the cookie, the better the flavor.) Cut into favorite shapes. Arrange cookies, about 2-inches apart on parchment paper lined or lightly greased baking sheets. Bake until delicately golden for 12-15 minutes in a pre-heated 375-degree oven. (Do not under-bake.) Cool on baking sheets for 1 to 2 minutes; transfer to a wire rack to cool completely before frosting. Top with sprinkles immediately. Push down lightly with your fingers to set the sprinkles in the frosting.
Let the frosting set and get hard before storing the cookies in an airtight container.
For the frosting:
⅓ c. unsalted butter, room temp.
4½ c. powdered sugar
tiny pinch sea salt
¼ c. whole milk, plus more as needed
½ tsp. vanilla extract
½ tsp. good almond extract
food coloring, if desired
Cream softened butter, powdered sugar, salt, milk, vanilla extract, and almond extract together with a mixer. Add more milk if necessary to reach desired consistency. Add food coloring (optional). (But, why not?) (It’s Christmas!)
When you’re sending Christmas cookies to your grown kids, it’s always nice to include a couple of cookie choices just for any little one that might be visiting or living with them. So, this year I decided a sugar cookie with red and green M&M’s and sprinkles on top would fit the bill nicely. Along with a couple of other simple cookies I knew young children would love, I felt I’d covered any child over the age of two. What I didn’t take into consideration were the big kids, like my husband, who found these cookies to be delightful. Well, silly me! Next time I make Christmas cookies, I will be certain to make a double batch and send some along in every goodie package.
I found the basic recipe for this cookie on the celebratingsweets.com site. I made a couple of slight changes only to make life a bit easier for myself. (It’s all about me, right?) Anyway, the cookies are so good. Just the right amount of everything that’s required in a great cookie.
So, if you too are looking for a “Christmas cookie for all ages”, I highly recommend you give this recipe a try.
And you know, these cookies could be made at any old time of year with regular M&M’s or chocolate, butterscotch, peppermint, etc. chips and/or nuts of any kind. This dough is worthy of any kind of addition you decide upon.
Well, that’s it for today. Being Mrs. Santa is not an easy job. And I didn’t even apply for the position. I think it must just come with being a woman. One of those jobs a lot of us women (and yes, some of you guys too) take on because if we didn’t do it, it probably wouldn’t get done. (Sound familiar.) But believe me, I am not complaining. I just feel lucky to still be able to bake cookies and make Christmas as nice as I can for the people I love. And the goodie packages are all in UPS’s capable hands, which is always a relief. (One job done, only 43 more to go!) Like a few more gifts to purchase, finding the time to decorate the house and even though our tree is up, it is still devoid of lights and ornaments, and get to all the other tasks on my “TO DO” list without ending up driving Mr. C. crazy or driving our kitties into temporary seclusion under the guest bed! But enough about my desire to be queen of Christmas!
So, before I go any further, I want to recommend you read Out of the Darkness by David A. Jacinto. A truly fascinating and horrifying story of coal mining in England during the middle of the 19th century. Beautifully written and just an amazing story of courage and the will to make a better life for yourself and the people you love.
May you too be the person who strives to make the best life possible for those you love.
And as always, from our home to yours, peace and love. And MERRY CHRISTMAS.
1½ c. plus 1 T. unbleached all-purpose flour, fluffed
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. fine sea salt
½ c. (1 stick) unsalted butter, room temp.
½ c. granulated sugar
⅓ c. brown sugar, lightly packed
1 lg. egg
2 tsp. pure vanilla extract
1½ c. red & green M&M’s
holiday sprinkles
Line a baking sheet that will fit in your refrigerator with parchment paper.
In a bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
In a separate bowl, beat the butter, granulated sugar, and brown sugar together until well combined.
Add the egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed.
At low speed, add the flour mixture and mix until just combined.
Gently stir in the M&M’s. (I use a plain table knife for this type of mixing. “Cuts” through the dough nicely and works much better than a spatula.)
Place a small number of sprinkles in a small, shallow bowl. (You can always add more when needed)
Using a #40 (1½ tablespoons) ice cream scoop, form balls of cookie dough. Press the top of each ball into the bowl of sprinkles. Place on the prepared baking sheet, sprinkles side up, as close together as possible. Place the baking sheet in your refrigerator for a few hours or overnight.
When ready to bake, place the dough balls onto parchment paper lined baking sheets leaving an inch or two for spreading.
Bake in a pre-heated 350-degree oven for 8-11 minutes, or until the edges of the cookies are set but the center is still slightly underdone. This helps create a soft cookie.
Remove from oven and place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.
OK, all you people out there with a fruitcake phobia (you really don’t know what you’re missing), have I got a cookie for you! And of course, for all you who already know the joy a truly good fruitcake can bring to your lives, these simple cookies are going to rock your socks. (Christmas stocking, of course!)
First, the base is shortbread. And who in their right mind doesn’t love shortbread above all other cookies. And then you add some glazed and candied fruit and sliced almonds just for the heck of it, and you have fruitcake heaven in every bite.
So, enough said today. I’ve got packages to get to UPS. Plus, attend one of Mr. C’s gigs this evening.
So, as always, peace and love to all. (Take a good deep breath Patti, and all will be just fine.)
1 c. (2 sticks) unsalted butter, room temp.
1 c. powdered sugar
¾ tsp. vanilla
¼ tsp. almond extract
½ tsp. kosher salt
2 c. unbleached all-purpose flour, fluffed
½ c. red and green glazed maraschino cherries, roughly chopped
¼ c. candied orange peel (the kind you use for fruitcake)
¼ c. sliced almonds
Beat the butter, powdered sugar, vanilla, and almond extract together until smooth. In a separate bowl, mix the flour and salt together. Add the chopped glazed fruit, candied orange peel, and almonds to the flour and mix until all the fruit has been coated with flour. (I do this with my fingers.) With mixer on low speed, add the flour mixture, mixing just until the dough forms.
Divide dough in half. Place the first half on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log about 1¼-inch wide. Do the same with the second half of the dough. Refrigerate for 2 hours or overnight.
Preheat oven to 350-degrees. Un-wrap log and using a very sharp knife, slice dough 3/8-inch thick. (If dough feels really hard, leave at room temperature for 5 to 10 minutes before slicing).
Arrange slices, about 1-inch apart, on baking sheets lined with parchment paper. Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Cool on baking sheets for 1 to 2 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
I have no idea (actually, I know darn well) why I have waited more decades than I can remember, to make peanut brittle. (Actually, the fact is that I could easily become addicted to peanut brittle. And all that sugar is hardly good for me! And Mr. C. doesn’t even like peanut brittle. So, that would leave me to eat every beautiful little irregularly shaped, divine caloric morsel.)
But for whatever reason, this Christmas I decided against making any kind of fudge. Instead, I decided to make two of my favorite candies in the whole wild world. Number one being – Chocolate and Almond Covered Old English Toffee (recipe on site) and number 2, well, you guested it – peanut brittle. (I figured this year to just end it with a bit of indulgence. Because who knows what next year will bring!)
First I decided to take the easy way out. Microwave brittle. It didn’t work. I couldn’t really tell when it was a nice caramel color while the bloody candy was bubbling away in my microwave. So, I burned the candy. Wah!
So, I decided to go the old-fashioned route and use my stove top. That worked! And it was easy peasy!
So, if you are thinking of making candy this Christmas, I suggest you choose peanut brittle. (And then give most of it away. Seriously!)
Merry Christmas everyone. And the happiest of New Year.
And as always, peace and love to all.
2 c. granulated sugar
1 c. light corn syrup
½ c. water
2 c. salted roasted peanuts
2 T. unsalted butter
1½ tsp. baking soda
1½ tsp. vanilla extract
Line a sheet pan with parchment paper. Set aside.
Get the peanuts, butter, baking soda, and vanilla ready to go.
Place granulated sugar and water in a heavy-bottomed, medium-sized saucepan and stir until well combined. Add the corn syrup. Cook mixture over medium heat, stirring continually, until the mixture comes to a gentle boil. (I use a flat-bottomed wooden spoon to stir the candy.)
Attach your candy thermometer to the edge of the pot. (Be careful. That boiling mess in the pot is very hot.) Cook, stirring continually until the temperature reaches 250-degrees.
Add the peanuts and stir the mixture constantly until the candy thermometer reaches 300-degrees.
Remove from heat and immediately stir in the butter, baking soda, and vanilla. The mixture will foam and again be careful.
Carefully pour the hot candy onto the prepared pan and use a heatproof rubber spatula coated with cooking spray to quickly (and carefully) spread the mixture into an even layer.
Allow the brittle to cool completely (30 to 60-minutes) before breaking apart and eating. (And be careful as you break the brittle into small pieces. Those sharp hard edges can stick you and draw blood. In fact, I have a small bandage on one of my fingers as I write this post.)
Store the completely cooled peanut brittle in an airtight container.
There is just something special about the combination of chocolate and mint. So, when I went ingredient shopping in my downstairs freezer a couple of mornings ago for butter (lots of butter), a variety of nuts, and chocolate chips ranging from white to semi-sweet, I found everything I expected to find. In addition, I found 4 packages of Andes Crème De Mint baking chips. Wait! When did I buy these and why so many? And then I remembered that last Christmas Bartell’s drug store had these little packages of heaven on sale. And ever the frugal shopper, I took advantage of a great deal.
So, instead of Chocolate Chip Peppermint Shortbread Cookies (recipe on site and really yummy) which I had originally planned to bake, I decided to work up a recipe that included these delightful little morsels.
Now this is a cookie for a person with a sophisticated palate. Someone who normally looks and acts like an adult, but when presented with chocolate and peppermint together, reverts to a typical 6-year-old. (Mine, mine, MINE!) (And yes, I have someone in mind, but it would be unkind of me to mention his name in this reference.) (Hint: his lovely wife’s name is Margo.) Also, this might not be a cookie your young children would enjoy. It is very pepper minty. But truly, in a very good way.
Anyway, this is a simple cookie to prepare. And perfect when included in a Christmas goodie package. And just for grins and giggles, I decided to post my list of the items I am including in this years goodie package for my 4 adult children and Andy’s sister Katie and her husband Rick. Not all of the treats will be in every package. Because, for example, I know Rick and Katie would prefer Anise Biscotti with Slivered Almonds to M&M Christmas Cookies. While Eden’s granddaughter Mary, would definitely scarf down M&M Christmas Cookies and Frosted and Sprinkled Sugar Cookies and not be at all impressed with Speculaas.
So, I try and match the treats to each family by age and number of people in the household (or kids living in the area who know grandma will be sending a package and they better be there when it’s opened. Thank you very much!)
Now I know I’m crazy and don’t expect you to do anything like this. But a goodies package from home when your kids or relatives aren’t in the area is a really nice way of saying “I love you” and “happy holidays”.
So, about this list. Every recipe is on this site.
Well, that’s it for now. As you can tell from this list, I am really busy in my kitchen getting ready to send these goodie packages, so they arrive before Christmas. So, please excuse me if I don’t post any new recipes for a few days. I am busy being Mrs. Santa.
May you too enjoy sending edible gifts to your loved ones. There is just nothing nicer than opening a package with treats you remember from your childhood. I try to mix things up every year. But one cookie my kids can always count on are Russian Tea Cakes.
I have been making Russian Tea Cakes every year since I was 20 years old. It’s really all about tradition. And if there ever was a year that we needed to celebrate family, humanity, and tradition, it’s this Christmas.
This has been a hard year for a lot of us. And it’s not going to get any easier in 2025.
So, I invite you to spoil your friends. Spoil your family. Make every get-together a celebration. We need each other. We need to know we are loved and that we will make it through because we are valued and loved by our friends and family. And we need to show our love to our family and friends. And if we can be the ones doing most of the spoiling, by showing off our cooking and baking skills, more power to us. We can bring joy.
So, to all of you who spend time in your kitchen, who cook wonderful meals and bake special treats, I salute you. Cooking and baking are time consuming. But a nutritious meal or a delicious treat is one easy way to show love. Keep up the good work.
And as always, peace and love to all.
Patti’s 2024 list of goodies:
CANDY
Chocolate and Almond Covered Old English Toffee
Easy Stove Top Peanut Brittle
COOKIES
Andes Crème De Menthe Shortbread Cookies
Anise Biscotti with Slivered Almonds
Candied Ginger Refrigerator Shortbread Cookies
Chocolate Chip Refrigerator Shortbread Cookies
Chocolate Orange Biscotti
Frosted and Sprinkled Sugar Cookies(recipe underPink Cookies)
Fruitcake Shortbread Cookies
M&M Christmas Cookies
Russian Tea Cakes
Speculaas
NUTS
Sweet and Spicy Glazed Pecans
ANDES CRÈME DE MENTHE SHORTBREAD COOKIES
1 c. (2 sticks) unsalted butter, room temp.
1 c. powdered sugar
1 tsp. vanilla
½ tsp. fine sea salt
2 c. all-purpose flour
1 c. Andes Crème De Menthe baking chips
With an electric mixer, beat butter, sugar, vanilla, and salt together until smooth.
In a separate bowl combine the flour and baking chips. With mixer on low speed, add flour mixture just until the dough forms.
Place half of the dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log about 1½-inches wide. Refrigerate for 3 hours or overnight. Do the same with the second half of the dough. Actually, you can make these cookies as large or as small as you want. (I usually make all my Christmas cookies on the small side because then people can have an assortment without feeling any gilt.)
Preheat oven to 350-degrees. Un-wrap log and using a serrated or very sharp knife, slice dough into 3/8-inch-thick slices. (If dough feels really hard, leave at room temperature for 5 to 10 minutes.)
Arrange slices, about 1-inch apart on parchment paper lined baking sheets.
Bake until lightly golden around the edges, 15 to 18 minutes. (Do not under-bake.)
Remove from oven and cool on baking sheets for 1 to 2 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.
This is one of those salads you just go by feel. How much blue cheese to add? Your choice. What kind of greens to use? Again, your choice. Same with all the other items that make up this salad. Some people like a lot of dressing on their salads. Others go gently into that good night. Me, I like my greens to be moderately drizzled with vinaigrette. And especially with this vinaigrette because its flavor could only be described as BOLD! And with blue cheese; there is never too much for me. But others might not throw caution to the wind like I do when assembling this salad. Same with the pecans. They are just so darn tasty while providing that wonderful crunch that is always appreciated. But again, ere on the side of caution. You can always add more.
So, basically, this is not a salad for wimps. This is full on, reasonably heathy, flavor extravaganza for your mouth. Plus, it’s pretty!
So, I’m not going to take up any more of your time today. Because if you are as busy as I am getting ready for Christmas, you don’t need me taking up any more of your precious time!
But before I go, I just read two books by Stewart O’Nan – Henry, Himself and Emily, Alone. I really enjoyed Henry, Himself. But I really didn’t care for the characters in Emily, Alone. The whole book only served as a reminder of how lucky I was to have the parents I was blessed with, and the wonderful children I was lucky enough to raise. But after the first 5-6 pages of Wish You Were Here (which I should have read before Emily, Alone), I gave up on this dysfunctional family. I didn’t care to read one more page of how things turned out or how they led their life.
I also included a couple of pictures at the end of this post. You might find them interesting.
And as always, peace and love to all.
For the Sweet and Spicy Glazed Pecans:
½ c. powdered sugar
¾ tsp. kosher salt
scant ½ tsp. cayenne pepper
4 tsp. water
2 c. pecans halves
In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.
Add the pecans and stir until the nuts are evenly coated.
Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.
Bake in a pre-heated 350-degree oven for 14-18 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color.
Remove from the oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.)
Allow the pecans to cool completely. Once cool, remove the pecans from the parchment paper, breaking apart any clusters if necessary, and store them in an airtight container for up to two weeks.
Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.
For the Simple Balsamic Vinaigrette:
¼ c. balsamic vinegar
1 tsp. honey, or more to taste
1 sm. garlic clove, finely minced
1 tsp. Dijon mustard, or more to taste
½ tsp. fine sea salt
freshly ground black pepper
6 T. extra-virgin olive oil
In a small bowl, whisk the vinegar, honey, garlic, mustard, salt, and black pepper together.
Add the olive oil and whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine. Taste and adjust ingredients as desired. Store in refrigerator until about 30-60 minutes before using. Put whatever vinaigrette is left back in the fridge. This vinaigrette should not be left at room temperature forever.
For the Salad:
mixed greens (romaine, Spring mix, baby spinach, red leaf lettuce, arugula)
Simple Balsamic Vinaigrette (recipe above)
ripe pear(s) or apple(s), halved, then quartered and very finely sliced
crumbled blue cheese or Gorgonzola
Sweet and Spicy Glazed Pecans (recipe above)
Place salad greens on individual plates or on a large platter. Drizzle a bit of vinaigrette over the greens. Then tuck in pear slices here and there. Sprinkle with cheese crumbles and add a few nuts as garnish. Serve immediately.
People ask me why I spend so much time in the kitchen. This is my view from the sink.(Port Susan Bay and the Cascade Mountains.)
And why I post so many recipes? This is my view from my computer chair. (That’s Mt. Baker BTW.)
Starting just after Thanksgiving (I refuse to think about Christmas until after turkey, dressing, and gravy have made their first appearance of the year), I start thinking about my kids and others Christmas goodie packages. Even though I still send Christmas gifts to my kids, I have been told that what they really look forward to are their Christmas goodie packages. And each year I try to mix things up a bit. With either treats that are new and I know the kids would love, or goodies from their childhood which I know they adore. I just don’t want to send the same items every year. What fun is that? (For me or for them!)
Now, of course, there are lots of fun goodies that travel well. Those get sent via UPS. But delectables that might not make it to their destination intact, I save for gift giving to family and friends in the area.
So, having a bit of experience in the “what should arrive intact and what might disintegrate into delicious crumbs, get broken in transit, ooze out of their container, or spoil if not delivered in a timely manner”, I will mark – hand deliver. If not marked as such, I believe the items not identified for “home delivery” would do well and enjoy traveling to exotic places.
All the treats listed below are recipes you will find on this site. Duh! And all are treats that I would have no hesitation in gifting to even the pickiest of recipients.
So, I hope this inspires you to give edible gifts to your loved ones, your kid’s teacher, your neighbors, someone who might be alone this holiday season, etc. And it doesn’t have to be a big package. Just a small reminder that you care about them and wish them a happy holiday.
So, I hope this post gives you inspiration to make homemade treats to share with others this holiday season. It’s been a rough year for many of us. And it isn’t going to get any easier. But who can’t feel just a little bit better about life with a homemade biscotti in one hand, and a cup of coffee, tea, or hot chocolate in the other. Life is just too short to miss out on these simple pleasures. And we as cooks can make it happen.
So, from our home to yours, peace and love and HAPPY HOLIDAYS.
BEVERAGES (ALCOHOLIC AND NON-ALCOHOLIC)
Glögg(hand deliver)
Mocha Hot Cocoa Mix
Peppermint Hot Chocolate Mix
CANDY
Black and White Fudge
Boozy Chocolate Orange Balls
Candied Pecan Bourbon Praline Fudge
Chocolate and Almond Covered Old English Toffee
Chocolate Pecan Bourbon Balls
Fleur de Sel Chocolate Bark
Fudge!!
Fudge with Brandied Cherries and Walnuts
Peanut Butter Fudge
Popcorn Brittle
Salted Bourbon Chocolate Fudge with Pecans
Salted Peanut Fudge
The Trouble with Truffles (several truffle recipes) (hand deliver)
CHRISTMAS BREAD or CAKE
Apple Carrot Pecan Quick Bread with Cinnamon Streusel Topping (hand deliver)
Baba Au Rhum (hand deliver)
Candied Fruit and Nut Braided Yeast Bread (hand deliver)
And I know, I have several recipes on this site for chicken soup. I got that. But darn, sometimes all I want is a bowl of chicken soup. (Plus, Mr. C. was still not quite over his cold. And everyone knows chicken soup cures colds.) And, sometimes, I want dumplings in my soup. Not because they are good for me, heck no, they are simply soul satisfying. They taste good, and they are made with flour. And I am addicted to flour and comfort food. And they are the very definition of comfort food.
I could give up sugar, I could give up chocolate, I could even give up meat. But the one thing I could not, and do not want to live without, is anything bread-like.
So, the next time you too need a comfort food fix, I suggest you make this soup with dumplings.
Well, Thanksgiving is over, and as much as I researched and thought I had come up with the perfect green bean casserole recipe, it turned out less than adequate. Too much onion flavor and not enough overall appeal. The presentation was fine, but the casserole itself lacked all the yummy that I remembered from canned green beans and cream of mushroom soup. How humbling to reflect on childhood memories of my mom’s green bean casseroles. Especially since my mom would never have been considered a good cook. Yet she made better green bean casseroles with canned beans, canned soup, grated cheap cheddar cheese, and French’s Onions than I produced with fresh and expensive ingredients! (Huh, and I consider myself some kind of cook.) But you know, it’s OK.
We all need to periodically be reminded that everything is not always going to go our way. And especially for those of us who cook, every dish is not going to be stellar. That periodically, we are going to try our best, and the result is not going to be nearly what we envisioned.
That’s when we need to keep on trying. Put our disappointment into perspective, and not wallow in self-pity which does no one any good and serves to stop us from allowing our creative side to blossom. Even if the result, as with this green bean mess, is a wilted blossom.
So, no I’m not going to share this disaster with you! But I am also not going to give up. There must be a way to make a green bean casserole that checks all the boxes. Great green bean flavor, a wonderful creamy, tasty sauce, with crispy onions on top.
But enough about green beans and on to this recipe.
The first thing that makes this recipe a bit different from my other chicken soup recipes is the roasting of chicken parts to enhance the flavor of the broth. And why I hadn’t thought to do this before, when I always roast chicken and/or turkey pieces when I make the stock for chicken or turkey dressing and gravy, is anyone’s guess!
But I must say, baking the chicken pieces to a crispy dark brown and scaping all the water softened brown bits off the baking pan and into the Dutch oven with the other liquids, really does make a difference in the overall flavor of the soup.
And some might wonder why I use regular chicken stock and chicken base, instead of all one or the other? As much as I like and use chicken base frequently, if I use it all by itself to make 8 cups of stock, the broth becomes way too salty. But most purchased stock or broth, doesn’t have enough flavor. Thus, the use of both.
Well, that’s it for today. I’ve started a new book, and so far, I have met two older women, neither of whom I would particularly want to call friends. But it’s early in the book, and I might have a change of heart.
But I have two other books that I finished and can write about. Ann Cleeves book entitled The Baby-Snatcher was most enjoyable. The second book, The Skull Beneath the Skin, by P. D. James, usually a wonderful writer, left me uncomfortable. I like to know that the bad guy (or gal) gets his/her comeuppance. And that doesn’t happen in this book. (In reality, yes of course everything isn’t always tidied up to my satisfaction. But in books, I want reality to be forgotten.) Plus, I found all but one of the characters to be dull, unlikable, and just too nasty or inhumane to be believable. Even the police officers were inadequately portrayed as completely unfeeling, unsympathetic, and basically bored. And I like my police officers to be bright, witty, charming, and engaged. (I know, I know! And I’m fine with being a pollyanna!)
And as such, from our home to yours, peace and love to all.
For the Soup:
2 lb. chicken parts (I used 3 boneless, skinless thighs, 1 large boneless, skinless breast, and 5 drumsticks)
1 tsp. veggie oil
seasoned salt
freshly ground black pepper
2 T. unsalted butter
1 lg. or two sm. shallots, finely chopped
2 lg. carrots, finely diced
2 stalks celery (plus leaves), thinly sliced
1 lg. garlic clove, minced
2 bay leaves
½ tsp. dried thyme
8 c. chicken stock or broth
5-6 tsp. chicken base (I use Better Than Bouillon Chicken Base)
¼ c. fresh parsley, finely chopped
2-3 green onions, finely chopped
Spread the chicken parts on a large, low-sided baking pan. Rub the oil all over the pieces and coat them liberally with seasoned salt and black pepper.
Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Give them a turn halfway through the baking process. Remove from the oven and place the meat on a plate to cool. Pour about 2 cups of water over the brown bits left on the baking pan and let sit for several minutes.
Meanwhile, melt the butter in a large pot or Dutch oven. Add the shallot, carrots, and celery. Cook, stirring often until the vegetables begin to soften. Stir in the garlic, bay leaves, and thyme. Cook for about 1 minute.
Add the chicken stock, chicken base, and the juices and browned bits from the roasting pan. (If you are using chicken legs, add them to the soup and let them cook for about 30 minutes, before removing them and letting them cool with the other chicken pieces.) (BTW, chicken drumstick meat is tender and very flavorful. So, using all drumsticks when making this or any other chicken soup is always acceptable.)
Bring the soup to a low simmer, cover the pot with a lid and simmer the soup for an hour or longer. Check periodically.
Once the roasted chicken pieces are cool, cut them into bite sized pieces and place them in the refrigerator until needed. Discard any bones or skin.
When the soup has simmered to perfection, add the diced chicken, taste the soup, and add additional salt or pepper if required. Stir in the parsley and green onions. Then add the dumpling batter as directed below.
For the Herb Dumplings:
1 egg
6 T. whole milk
2 T. veggie oil
1 c. all-purpose flour, fluffed
1½ tsp. baking powder
½ tsp. kosher salt
freshly ground black pepper
2 T. chopped fresh chives
1 T. finely chopped fresh parsley
½ tsp. dried thyme
In a bowl whisk the egg, milk, and oil together. In another bowl, whisk the flour, baking powder, salt, pepper, chives, parsley, and thyme together. Stir the dry ingredients into the egg mixture just until combined. Do not over-mix.
Using a spoon or ice cream scoop, drop dumpling balls into the stew. (The dumplings will double in size while they cook, so make them as big or small as you wish.)
Cook dumplings at a slow simmer for 10 minutes with pan uncovered. Then cover the pot and simmer for about 10 more minutes or until the dumplings are cooked through. (Make sure you don’t peek while the dumplings are cooking for the last 10 minutes. They need to steam in order to be nice and fluffy and lifting the lid will release the steam.)
To check if the dumplings are ready, use a toothpick to make sure the dumplings are cooked through. The toothpick will be clean if the dumplings are cooked enough. Then serve the soup immediately.
I woke up this morning realizing I had let my readers down by not posting recipes for dishes that might freshen up their standard Thanksgiving menu, or as a guest, bring to the hosts home as their contribution to the meal. So, I quickly put this list together. Some recipes are quick and easy to prepare. Others, not so much. But all are perfect for celebrating the joy of cooking, eating, and sharing the special gift only home-made food (made with love) can offer. Happy Thanksgiving everyone.
And as always, peace and love to all.
APPETIZERS
Butternut Squash, Blue Cheese, and Walnut Tart
Cambozola Cheese Appetizer with Honey, Rosemary, and Black Pepper
Caramelized Onion, Gorgonzola Cheese, and Walnut Tart
Cheddar and Port Wine Cheese Ball
Dried Cranberry and Pecan Cream Cheese Spread
Rosemary Roasted Cashews
SOUP
Crab Bisque
Curried Pumpkin and Peanut Soup
Gruyère Soup
Roasted Mushroom Cream Soup
MAIN DISH – TURKEY/CHICKEN/HAM
Bourbon, Brown Sugar, and Dijon Mustard Glazed Ham
Brined Oven Roasted Whole Chicken
Crispy Skinned Roast Chicken and Gravy
Herb and Lemon Basted Turkey Breast with Cognac Pan Gravy
Herb Salted Turkey with Cognac Gravy
Oven Roasted Whole Chicken with Dressing and Pan Gravy
Rosemary, Lemon, and Garlic Roasted Cornish Game Hens
DRESSING
Cornbread Dressing
Savory German Bread Pudding with Mushrooms
Savory Turkey Dressing
Turkey Dressing with Oysters or Sausage
Wild Mushroom Bread Pudding
GRAVY
Turkey Gravy with Cognac
SALAD
Waldorf Salad with Dried Cranberries and Orange Zest
Winter Fruit Salad
SIDE DISHES
Brussels Sprouts in a Bacon and Balsamic Vinegar Glaze
Creamed Swiss Chard
Creamy Caramelized Pearl Onions
Creamy Caramelized Pearl Onions and Petite Peas
Creamy Corn Pudding
Creamy Mashed Sweet Potatoes
Dried Corn Casserole
Refrigerator Mashed Potatoes
Roasted Carrots with a Honey Bourbon Glaze
Spinach Casserole
Sweet Potato Casserole
Sweet Potato Casserole with Butter Pecan Crumble Topping
CRANBERRIES
Brandied Cranberries
Cranberry Sauce with Grand Marnier and Cinnamon
ROLLS
Brioche Dinner Rolls
Picnic Buns
Sour Cream and Chive Crescent Rolls
Overnight Brioche Rolls
Overnight Soft Herb Rolls
DESSERT
Apple Cake with Cream Cheese Frosting
Apple Pie Bars
Bourbon Pecan Bars
Bourbon Pecan Pie with Bourbon Whipped Cream
French Apple Pie
Ginger Cake with Bourbon Whipped Cream
Nantucket Cranberry Cake
Pumpkin Pie Bars with Bourbon-Caramel Whipped Cream
Pumpkin Pie with Bourbon Whipped Cream
Sweet Potato Bourbon Bars with Bourbon Caramel Sauce and Bourbon Whipped Cream
Well, I just finished making both my Brandied Cranberries (recipe on site) and this new cranberry sauce. And frankly, I could keep dipping a spoon into either of these sauces (quality control) and be one happy camper. (Patti, walk away from the kitchen!) Because they are both DELICIOUS ways to turn raw cranberries into an amazing accompaniment to turkey, smeared on a turkey sandwich, or with baked chicken, pork tenderloin, or get adventurous. Add some cranberry sauce to plain yogurt and heap it over granola for a decadent breakfast treat. Or as a topping for baked brie. The possibilities are endless. And cranberry sauce is ever so easy to make. And perfect for your upcoming Thanksgiving dinner.
So, if you are looking for a way to use that big bag of fresh cranberries you just brought home from the grocery store, with no real idea in mind how to use them, may I suggest either of these recipes.
And I know, there’s booze in both of my recipes. But I’m here to tell you, liquor really goes nicely with cranberries. It’s kind of like bourbon and caramel. There are just certain ingredients that appear to be a match made in heaven. And if you try this recipe, I’m sure you will agree.
Anyway, this is the second recipe I am posting today. So, I’m going to make this preface short and sweet. Just like this recipe which requires a short time in the kitchen to produce and could in every way be considered “sweet”.
Peace and love to all. And again – HAPPY THANKSGIVING.
12-16 oz. fresh cranberries
1 tsp. orange zest, or more to taste (but go gently)
½ c. water (or part orange juice)*
3 T. Grand Marnier** or any orange liqueur
¾ c. brown sugar, packed
1 cinnamon stick or ¼ tsp. ground cinnamon
Wash the cranberries and pick out any that appear soft.
Place the cranberries, orange zest, water/orange juice, Grand Marnier, brown sugar, and cinnamon in a medium-sized saucepan. Stir to combine.
Simmer the mixture over a medium-high heat for about 5 minutes or so, until the cranberries start to pop and the sauce starts to thicken. Stir occasionally.
Reduce the heat and continue simmering until the sauce has thickened to your liking. (About 10-12 minutes total).
Remove cinnamon stick, if using, and let the cranberry sauce cool. The sauce will continue to thicken as it cools. Store in the fridge in an airtight container.
Serve warm or at room temperature.
*After I have zested an orange, I squeeze out as much juice as possible into a half-cup measuring container. Then I make up the difference by adding water if necessary.
**A French, orange-flavored liqueur that combines cognac with bitter orange.
