Recipes

Gingersnaps

Description:
3/4 cup shortening (#2909)1 cup brown sugar 1/4 cup Grandma's Molasses (#1194)1 large egg 2 cups flour 2 tsp. baking soda 1/4 tsp. salt 1 tsp. Cinnamon (#1005)1 tsp. Ground Cloves (#1006)1 tsp. Ground Ginger (#1420)1/2 cup sugar In a large bowl, cream together the shortening, brown sugar, molasses, and egg. Add the dry ingredients, (except for the 1/2 cup of sugar) blending until evenly mixed. Heat oven to 375º. Put the 1/2 cup of sugar in a medium-sized bowl. Shape dough into walnut sized balls. Roll balls in the sugar, then place them on a large baking sheet. Bake for 8 to 9 minutes. They will be done when cracks appear on the tops of the cookies. Cool cookies on baking sheet for 1 minute before transferring them to a cooling rack. Makes about 2 dozen.- Cheryl Ferrero of Bayard, NE

Strawberry Pretzel Salad

 

 

 

 

 

 ((you can adjust this to any berry/gelatin))

Ingredients

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple (optional)
Whipped topping or whipped cream, to garnish

Directions

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

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Sweet Potato Fries

Plenty of fries for two
2-3 Medium Sweet Potatoes, peeled
Oil and Spice Rub
2 Tbs of Earth Balance, melted
1/4 tsp Paprika
1/4 tsp Chili Powder
1/4 tsp Red Pepper Flakes
1/4 tsp Salt
Black Pepper
Preheat oven to 450º F.

Slice potatoes into thin fry shapes with a large chef’s knife. Mix melted earth balance and spices together and toss the potatoes in it. Place oiled/spiced fries on a baking sheet covered in parchment paper (they might stick to foil). Do NOT crowd the pan – you want space between every fry. Bake for 20 minutes, turning every 10 minutes.
Place potatoes under the broiler, turning every minute or so and keeping a close eye on them. Broil them for as long as you can without incinerating them. Serve immediately or you’ll lose any crispiness you achieved. Goes great with ketchup or a creamy vegan mayo

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Alison's Pantry Pointer

To dress up the Otis Spunkmeyer Snicker doodle Cookies from last month's catalog, try this sweet tip from our Area Coordinator, Sheri Blankenbaker: Drizzle with an orange glaze made from 1 tablespoon of orange juice, 1 tablespoon of milk, 1/2 tsp. vanilla, 1 tablespoon melted butter (real), and powdered sugar to make the right consistency. Yum!

 

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GARDEN VEGETABLE LINGUINE WITH SPICY TOMATO SAUCE

GARDEN VEGETABLE LINGUINE WITH SPICY TOMATO SAUCE


Linguine
1 zucchini, spiralized
1 large carrot, spiralized
1 yellow squash, spiralized
½ tablespoon Italian Seasonings
1 teaspoon sea salt


Place vegetable linguine in a large serving bowl. Sprinkle with seasonings and sea salt. Set aside.


Spicy Tomato Sauce
8 Roma tomatoes, coarsely chopped
2 red bell pepper, seeded, coarsely chopped
1 small bunch flat-leaf parsley, leaves only, reserve a few for garnish
½ red onion, coarsely chopped
2 garlic cloves, pressed
1 teaspoon crushed red pepper flakes
1 teaspoon sea salt
Combine ingredients in a blender and puree until smooth and silky. Pour sauce over vegetable linguine. Sprinkle with red pepper flakes and parsley.  Gently toss to coat. Serves 4



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Blackberry Muffins
Provided from Kim Henke

3 cups flour (Kim used 2 cups whole wheat pastry flour & 1 cup all-purpose)

2 tsp. baking powder

1 tsp. salt

1/2 cup sugar

1 tsp. orange zest (#1669)

1 stick unsalted butter, melted and cooled

2 large eggs, beaten

1 1/2 cups + 1 Tbsp. milk

about 3 cups Wyman's Blackberries (#5617)

Preheat oven to 400 degrees. Spray muffin pans with Vegalene or line with muffin liners.  Sift dry ingredients together.  Combine butter, milk, and eggs.  Gently mix dry and wet mixtures together. Stir in blackberries. Sprinkle with coarse sugar or streusel, if desired.

Bake muffins until just golden, for about 22 minutes. Let cool slightly, serve warm.

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WHEAT APPLESAUCE CAKE

http://foodstoragemadeeasy.net/2011/01/29/shelf-stable-recipes-wheat-applesauce-cake/

 

Ingredients:
2 cups whole wheat flour
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup applesauce
1/2 cup oil
Nuts, dates, raisins (opt)
Directions:
Mix all the dry ingredients. Then stir in the applesauce, oil, and nuts or fruits (opt). Bake in a 9×9 pan at 350 degrees for about 35 minutes. Top each piece with warm apple sauce when serving.
Special Notes:
When serving this cake do NOT leave off the dollop of warm applesauce on each piece. It balances out the sweetness of the cake and makes all the difference.



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Chicken Taco Soup

http://www.internet-grocer.net/recipes.htm

This is more like a chili than a soup, but it’s really good and low fat, not to mention cheap! Freezes well also.

1/4 cup dehydrated onion
1 cup dry chili beans or pinto beans (soaked overnight)
1 cup dry black beans, or other beans (soaked overnight)
1 cup dry sweet corn, rehydrated, drained
1/2 cup tomato powder
1 tablespoon chicken bouillon powder
1 pkg taco seasoning
2 cups chicken TVP
3 cups water

Place all ingredients in a saucepan and cook/simmer for 45 minutes.

Serving options:
- over rice
- with shredded cheese
- with sour cream
- with crushed tortilla chips