Joe Froggers

As the story was told, in the slave days there was an old black man who people called "Uncle Joe".  Uncle Joe lived at the edge of a frog pond and made the best molasses cookies in town.  They called his cookies "Joe Froggers" because they were as large as lily pads and as dark as the frogs in the pond.  Fisherman said that they would keep on their long sea voyages and would even trade rum for Uncle Joe's cookies!!

Ingredients:

4 cups all purpose flour
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoons salt
2 tablespoons rum
1/3 cup water
1 cup molasses
1 teaspoon baking soda
1 cup sugar
1/2 cup butter

Cream sugar and butter. Add in molasses and baking soda.  Dilute the rum in the water and then mix water mixture in to the sugar bowl.  Add all the spices and salt and blend well.  Stir in the flour one cup at a time by hand until well  mixed and dough is moist.  Chill in the refrigerator for several hours or overnight.  On well floured surface roll dough to 1/2 inch thick.  Cut with a large cookie cutter ( I used one 4 inches in diameter).  Baked on greased cookies sheet at 375F for 10-12 minutes making sure to keep a watchful eye so they don't burn.  Let cookies stand for a few minutes then remove from cookie sheet to cool completely. Store in air tight container.   

Grown Up Mac and Cheese

Erin, like most toddlers, loves, loves, LOVES mac and cheese. But sometimes as an adult I get bored of the plain old blue box and like to spice it up a bit. This is a great and easy recipe to add some flair for the adult taste buds!!

Ingredients:

16 oz elbow macaroni noodles
3 cups cottage cheese
1/2 cup plus 1 tablespoon butter
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
3 cups half and half
1 cup milk
4 cups shredded cheddar cheese
1 cup crumbled cooked bacon
1/3 cup dry bread crumbs

Cook pasta according to package directions.  Meanwhile, place cottage cheese in a food processor, cover and process until smooth. Set aside.

In a large saucepan, melt 1/2 cup butter.  Stir in flour, salt, pepper, and garlic salt until smooth.  Gradually add half and half and milk.  Bring to a boil, cook until thickened, about 2 minutes.

Transfer cooked macaroni into a large bowl.  Add the cheddar cheese, cottage cheese, white sauce and 3/4 cup bacon. Toss to coat.  Transfer to a greased  13x9 inch baking dish.  Melt remaining butter and toss with breadcrumbs. Sprinkle breadcrumbs and remaining bacon over casserole. Bake at 400F for 20 minutes or until no longer bubbly.

Potato and Leek Soup

Much to my husband's detest, today I am using the leftover ingredients from the leek and potato casserole to make soup.  It's just above freezing outside today and I am cold!! Nothing warms me up better than a big bowl of homemade soup. My husband is on a health kick and has been complaining that everything I make has cream or "real butter" in it. Of course, these are old-fashioned recipes that are so yummy and rich made before the calorie counting days! Perhaps one day I will try to revise them for a healthier version, but right now it's cold outside and I could use the extra pounds as insulation!! :)

Ingredients:

2 small leeks
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 to 3/4 cup heavy cream
2 tablespoons snipped chives


Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a little pouch by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside.

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any dirt. Slice thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved herb pouch, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart.
Remove the herb puch and, working in batches, puree the soup in a food processor or blender. Stir in the cream and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

The bestest chocolate chip cookies ever!

These are one of many secret family recipes that we have. I mean, it's not hard to make yummy cookies but these have always been my favorite growing up. Every time I smell them baking I am taken back to my childhood and memories of standing staring in the oven window asking, "Are they done yet??"

Ingredients:

1/2 cup of butter (1 stick)
1/2 cup butter flavored shortening
1/2 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
1 bag of semi sweet chocolate chips

Preheat oven to 375F.

In a medium bowl, mix together butter, shortening, and sugars until well blended. Add in eggs and vanilla. Mix in the baking soda, salt, and flour until a smooth dough forms.  Mix in chips by hand. Place spoonfuls of dough onto a cookie sheet and bake for 8-10 minutes or until the edges just start to brown. Cool cookies on a rack. Enjoy warm from the over or store in a sealed container for up to 3 days.

Dulce de Leche Cake

My grandmother's family is all originally from Germany. However I think my great grandmother had an obsession with Spanish life which could not only explain how my grandma with German heritage got the name Juanita, but how we ended up with a recipe for Dulce De Leche in the cookbooks!

Ingredients:

Cake:

6 eggs, separated
2 cups granulated sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract

Cream:

1 cup evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream

Frosting:

1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar, sifted
2 tablespoons milk

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioners' sugar until it is well incorporated. Add the milk.

After the cake has cooled, remover from refrigerator and frost the cake. You can also add such topping as strawberries, mango, pineapples. Yum, enjoy!

Leek Potato and Bacon Casserole

So I am realizing that a lot of my grandmother's recipes have nutmeg in them! That must have been a favorite spice of hers! This is a hearty casserole and I sometimes will substitute different cheeses to add a different flavor, today I used Swiss.  I find I like to do a lot of baking and casserole making in the winter months. They taste so wonderful and I love the way their aroma fills my home.

Ingredients: 

2 leeks
6 slices smoked bacon
1 tablespoon unsalted butter
3 teaspoons salt
black pepper to taste
2 medium red potatoes, diced
2 cloves chopped garlic
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half and half
2 cups grated Jarlsberg Swiss cheese
1/2 teaspoon nutmeg

Preheat oven to 325F.  Grease 8x8 inch glass casserole dish.

Halve leeks lengthwise and then cut them crosswise into half circles.  Put them in a glass bowl full of water and swish them around to make sure you get off any trapped dirt.  Heat a skillet over medium heat and fry the bacon until crispy, about 5 minuets.  Transfer to a paper towel covered plate to let cool them crumble.  Add the butter and the leeks to the pan with the bacon grease, season with salt and pepper. Cook until tender, about 10 minuets.

Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, salt, and water to cover.  Bring to a boil over high heat then drain.  Discard the thyme and add the potatoes to the leeks.

In a medium bowl whisk together the eggs and half and half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg.  Season with salt and pepper.  Transfer the mixture to the prepared dish, cover with foil and bake until just set but moist, about 55 minuets.  Remove from the oven and set aside.

Position a rack in the upper park of the oven and preheat the broiler.  Scatter the remaining 1 cup of cheese over the casserole and broil until the cheese browns, about 3 minuets.  Let cool 10 minuets before serving.  

Chicken Pot Pie

This is always a good family favorite. My grandmother used the traditional peas in the pie but I have substituted broccoli because my kids prefer it over peas! You can use either puff pastry or pie crust. I use pie crust and I enjoy making it from scratch. You could also use store bought pre made pastry dough to save some time!  Enjoy!

Ingredients:

Pie Crust (recipe to follow)
1 egg, beaten
4 chicken breasts 
salt and pepper
2/3 cup butter
2/3 cup all purpose flour
1 pint heavy cream
2 cups chicken stock
1 tablespoon minced garlic
1/2 cup chopped yellow onion
1 cup frozen broccoli florets
1 cup chopped baby carrots
1 cup diced red potatoes
1 tablespoon sage
1 teaspoon nutmeg



Pie Crust:
3 1/4 cups flour
1 teaspoon salt
1 1/2 cups shortening
4 to 5 tablespoons ice water

To make the crust: In a food processor, add the flour, salt and shortening. Mix until the ingredients are combined. With the motor running, slowly add the water and mix until the dough begins to gather on itself.
Dump out the dough and form 2 balls. Wrap in plastic and refrigerate for 30 minutes.

Preheat oven to 400 degrees F. Grease a 9x9x2 inch baking dish.


Heat butter in a large dutch oven or oven-proof stockpot over medium heat. Add onion and saute 2 minutes. Add chicken and saute 5 to 7 minutes, until browned on all sides. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until the sauce starts to thicken. Stir in the cream and continue to cook for 4 minutes. Whisk in sage and nutmeg. Stir in the potatoes, carrots, broccoli and garlic. Cook until vegetables begin to soften, about 10 minutes. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Brush crust with beaten egg. Place the sheet in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy.

Let stand 5 minutes before serving and enjoy!