Friday, December 29, 2023

LEBNA DIP WITH DRIED FIGS

 LEBNA DIP WITH DRIED FIGS

3 c. Greek yogurt

1 1/4 c. chopped stemmed dried figs

3 T. honey

1/4 tsp. salt

Line a strainer with cheesecloth; set over a bowl. Add the yogurt, cover with plastic wrap and let drain in the refrigerator for at least 24 hours or up to 2 days. Transfer the lebna to a medium bowl. Mix in the figs, honey and salt.

Serve with apple slices, strawberries and/or dried mango strips for dipping.



Saturday, December 16, 2023

Gum Drop Cookies

 

Gum Drop Cookies

Ingredients

  • 1 c. packed brown sugar

  • 1 c. white sugar

  • 1 c. butter

  • 2 large eggs

  • 2 1/4 c. flour

  • 1 tsp. baking powder

  • 1 tsp. baking soda

  • 1/4 tsp. salt

  • 2 c. oatmeal

  • 1 tsp. vanilla

  • 2 c. gum drops

  • 1 c. chopped walnuts

Instructions

  1. Bring the butter to room temperature. Preheat the oven to 350 degrees.

  2. Beat the butter with the sugars and the eggs. Stir the flour, baking powder, baking soda and salt together in a bowl.  Add the flour mixture to the butter mixture and beat slowly until combined.

  3. Cut the gum drops into pieces. Add the oatmeal, vanilla, gum drops and walnuts to the mixture. Drop the cookie dough using a one-tablespoon scoop onto a greased cookie sheet or a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes. Cool on a wire rack.





Friday, December 8, 2023

Eggnog Cheesecake

 

Eggnog Cheesecake

Ingredients

Crust:

  • ¼ c. butter

  • 12 oz. hard gingersnap cookies

  • 1/4 c. sugar

Filling:

  • 4 8 oz. pkgs. low-fat cream cheese

  • 4 large eggs

  • 1 1/2 c. refrigerated eggnog

  • 2 c. powdered sugar

  • 2 T. flour

Topping:

  • 1 c. whipping cream

  • 1/2 c. refrigerated eggnog

  • Freshly grated nutmeg

Instructions

  1. Bring the cream cheese to room temperature.

  2. Melt the butter.

  3. Preheat the oven to 325°.

  4. Put the cookies in a food processor and chop until finely ground. Combine the ground gingersnaps, sugar and melted butter in a bowl. Stir until combined. Press the mixture onto the bottom of a 10" springform pan.

  5. Beat the cream cheese at medium speed with an electric mixer until smooth. Add the eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 c. eggnog and beat until blended. Stir the powdered sugar and flour together in a small bowl. Slowly add the flour mixture to the cream cheese mixture and mix until thoroughly combined. Pour the cream cheese mixture into the springform pan. Bake at 325° for 60 to 90 minutes until cheesecake is set. Turn off the oven. Leave the cheesecake in the oven with the door closed for 1 hour. Remove to a wire rack and let cool completely. Cover and chill at least 8 hours.

  6. Beat the whipping cream at high speed with an electric mixer until stiff peaks form. Fold in 1/2 c. eggnog. Spread the mixture evenly over the top of the chilled cheesecake. Garnish with freshly grated nutmeg. Chill until served.

Notes

It is important to use a 10" springform pan with this recipe. In a smaller pan, the crust is too thick, the cheesecake doesn't get done and there is too much whipped cream topping.






Belgium Spice Cookies

Belgium Spice Cookies

1 c. flour
1/4 tsp. baking powder 
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. pumpkin pie spice
1/2 c. butter, softened 
1/4 tsp. turbinado sugar
1/4 c. firmly packed brown sugar 
Parchment paper 
1/4 c. powdered sugar
2 tsp. pumpkin pie spice 

 Stir together the flour, baking powder, baking soda, salt and 
pumpkin pie spice.   Beat the soften butter with the turbinado 
sugar and brown sugar at medium speed for 2 to 3 minutes.
 Stir in the flour mixture until just blended.   Shape the dough 
into a 2 inch thick log, wrap in plastic wrap, and chill for four 
hours to three days.
 Preheat the oven to 325°. Slice the dough log into 1/4 inch thick 
rounds. Place the cookies about 1 inch apart on a parchment lined 
baking sheet. Bake for 10 to 14 minutes or until cookies are dry 
and fragrant. Cool completely on wire rack. 
Stir together powdered sugar and remaining pumpkin pie spice. 
Put in a fine sifter and gently sprinkle over the top of the cookies.