Drop Sugar Cookies

I have a cookbook for many years, called Treasury of Desserts and the name certainly fits what is in this cook book.  It is sponsored by several food companies.  Aside from Duncan Hines, I don’t believe any of them have mixes.  There is cream cheese, margarine, baking soda and items, we use in our day to day baking.  This makes me one happy lady.  Although, I know it makes baking easier to enhance a mix, I would rather work on that, myself. 

I am baking for my grandchildren.  What’s new.  I love this part of grandparenting….I love all parts, including diapers (almost).  Today, I want to make three different cookies.  I have completed a simple drop sugar cookie.  I have the dough ready for the oven for a double chocolate loaded cookie.  The third one might be a snickerdoodle or it might be a white chocolate orange dream cookie or how about wonton cookies.  Decisions – decisions….

Back to the sugar cookies.  I cut the amount in half.  It made 66 cookies and there is no way, I can do three different types of cookies while waiting out 66 of one kind.

I am going to give you the recipe for the 66 cookies.  You can cut it in half, if you would like.

Ingredients:

2 1/2 cups gluten free flour mixture

1/2 cup margarine, softened

1/3 cup canola oil

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 tablespoons Rice Dream

Method:                                                        

Preheat oven to 400 degrees.

In a small bowl, combine flour, salt and baking powder.  Set aside

In a large bowl, beat margarine, oil with an electric mixer until blended.

Add sugar gradually and continue beating for 2 – 3 minutes. 

Beat in egg and vanilla.

Add flour mixture and blend until smooth.

Using a cookie scoop or teaspoon, drop  scoops on baking sheet with parchment paper or aluminum foil, about two inches apart.  The scoop is amazing if you want cookies the same size and shape. 

The recipe said to flatten the cookies but I did not.  If you choose to flatten them, use a small glass dipped into sugar. 

Bake 12 minutes or edges are lightly browned.  Cool on wire racks.

I had a problem.  I baked three batches and each one took a different amount of time so I check about four minutes early and every two minutes after that, until they are done.  My oven swings in a cycle from a high to a low and back.  I think that it may stay in one part of the arc too long so a cookie gets done faster when it is higher and takes longer when it is on the low side.  This is just part of baking for me and it is not problematic. 

Honey Orange Glazed Salmon – almost weekly salmon recipe

Through the holidays, I did not get to post salmon recipes so I am making the effort to catch up.  This is an easy recipe with a distinguished taste.  I am submitting this to Slightly Indulgent Mondays.  Basically, this is a healthy treat but with a little honey, I feel like I am indulging.

Honey Orange Glazed Salmon

Ingredients:                                                                                                                                                                                                                         

1/4 cup orange juice

2 tablespoons honey

 Method:

Preheat oven to 400 degrees F.

Coat a baking sheet with cooking spray.

Put aside half of marinade.

Season both sides of salmon with salt and black pepper.

In a shallow dish, whisk together orange juice and honey.

Add salmon and turn to coat.

 Transfer salmon to prepared baking sheet and brush on any remaining marinade.

Bake 15 minutes, until fork-tender.  (I tend to bake salmon longer which explains the darkened side of my fish, this week.)

Eat and enjoy.

Peach Noodle Kugel – Susie Fishbein

This is another recipe from Susie Fishbein who has written a collection of kosher cookbooks that anyone could use and enjoy.  The photos are beautiful and the recipes are delicious with ingredients we can obtain easily and probably have, in our homes.  She is my “go to cook” despite all the chefs cookbooks, I have.  Check out the new list at Haalo’s.

This is my submission for Presto Pasta Nights.  Do you have any pasta recipes to share?  Join us either to get some recipe or to give us the inspiration for new ideas.   Thanks to our hostess, Haalo from Cook Almost Anything for hosting the group this week and to Ruth, the originator of this group.

INDIVIDUAL PEACH NOODLE KUGELS

  This is also another kugel.  Between the two websites, I now have blogged about five kugels with many more to come.  Noodle Kugels come in many flavors.  Some are dairy and these are superb.  There are many different fruits one can use with a noodle (lukshen)  kugel.  It is common to mix apples and cinnamon in.  Pineapple is another choice.  Savory noodle kugels are also popular.  Yerushalmi is a favorite and I know a nice easy shortcut to making one.  Our kugel journey has just begun.

This recipe is adapted to be gluten-free .  Keep in mind that this recipe can be made in one pan and you would cut squares from it, if you prefer not to make individual ones.  I would try these in large muffin tins, also. Maybe, next time.

Preheat oven: 350 degrees   Cooking Time: 35 minutes
Serves: 9 Mini-Kugels

Non-stick cooking spray
1 tablespoon sea salt ( did not use)
1 (12- ounce bag)  Wide Noodles (Mine is gluten-free and there are no gluten-free noodles, to my knowledge, so I used fettucine which is flat and wider than other spaghetti.
6 eggs
½ cup sugar
1 (8- ounce) can pineapple chunks, with juice (did not use)
1 (15- ounce) can diced peaches, with juice (used frozen so added a little orange juice to make up for the lack of canned juice)
1/4 cup sweetened dried cranberries
4 tablespoon margarine
1 tablespoon cinnamon
2 tablespoon sugar

following are the ingredients and steps as in the cookbook.  I would like you to have those since my changes really do not alter them other than to exchange where I got the juice and my use of  gluten-free flour noodles.

1. Fill a large pot 3/4ths of the way with water. Add 1 tablespoon of salt.  When the water is boiling add the noodles and cook, as per directions on the package until al dente.

2. If using ramekins, spray each one with non-stick cooking spray. While the noodles cook, crack the eggs into a medium mixing bowl. Add the sugar and the juices from the cans of pineapple and peaches. With an electric mixer, beat until combined and foamy.  

3. Add the  diced peaches, and cranberries. Stir with a wooden spoon or silicone spatula.

4. When the noodles are done, drain them and return them to the pot. Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine

5. Pour the egg mixture into the pot and toss to combine.

6. Ladle the noodle mixture into the ramekins or parchment cups. Place them on a parchment lined baking sheet.                                                                    7. In a small bowl mix the cinnamon with 2 tablespoons sugar. Sprinkle evenly  over the top of each kugel.8. Bake, uncovered, for 35 minutes. If you don’t like a crunchy top, bake the kugels covered.I think you will like this a lot.