Merry Christmas! Christmas would not be complete without making gingerbread people. This recipe was found on simplyrecipes.com and is easy with tasty results.
- 1/2 cup un-sulfured molasses
- 1/2 cup dark brown sugar
- 3/4 tsp baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 Tbs ground ginger
- 1 Tbs ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp finely ground black pepper
- 1/2 tsp salt
- 1 large egg, beaten
- 3 1/4 cups sifted unbleached all-purpose four
In a large bowl, sift together flour, baking soda, and spices, set aside.
In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour on low speed. Wrap in plastic and chill for at least 1 hour or overnight. Before rolling out, let sit at room temp for 5-10 minutes.
Preheat oven to 350 degrees and set out 3 sheets of lightly floured parchment paper. Roll dough 1/8 inch thick and place on parchment paper. Refrigerate again for 5-10 minutes to make it easier to cut out cookies. Cut dough into shapes and transfer to baking sheet. Bake 8-10 minutes or until firm to touch.
This is a classic recipe from Julia Child. A rich delicious chocolate cake that does not need frosting. I watched her make this one on her show and she made it look so simple, as she often does. However, there are many steps and it can be a little tricky with the water baths but worth the effort and a great treat for the holidays.
- 6 whole eggs
- 1/2 cup sugar
- 1 pound of chocolate (14 oz semi-sweet, 2 oz unsweetened)
- 1/4 cup dark Jamaican rum
- 1/4 cup strong coffee
- 1 cup heavy whipping cream (chilled)
- 1 TBS vanilla
Butter and flour a 10 cup cake pan, have a piece of wax paper buttered as well and place on bottom of cake pan.
Whip eggs and sugar.
Melt chocolate, rum, and coffee in water bath and add vanilla to chocolate mixture.
Whip heavy cream into soft whip cream.
Fold chocolate into beaten eggs and sugar then fold whip cream into mixture, pour into prepared pan. Bake at 350 degrees in water bath for 1 hour. Leave in pan of water, oven off for 30 minutes.
Remove carefully from pan and sprinkle with powdered sugar.
This is another recipe that I tried in my professional chef app; The Culinary Institute of America’s textbook. Potatoes with cream, cheese, and butter; how could you go wrong? The recipe calls for a 10 serving dish but you can cut it all in half if you don’t want to make 3 pounds of potatoes.
- 3 lb chef’s potatoes
- 5 garlic cloves
- 1 quart (4 cups) milk
- freshly grated nutmeg, as needed
- salt, as needed
- 12 fl oz (1 1/2 cup) heavy cream
- 4 oz (1/2 cup) butter, cut into small pieces
- 1 cup Parmesan cheese, grated (I added this, it is not in the original recipe in textbook)
Scrub, peel, and thinly slice the potatoes using a mandoline or electric slicer. If you have to use a knife like me it will work. Put the garlic in a medium saucepan with the milk and bring to a boil. Season the milk with nutmeg, salt, and pepper and add sliced potatoes. Bring the milk to a simmer and cook potatoes until halfway cooked, 8-10 minutes, taking care that the milk does not boil over. Discard the garlic.
Transfer the potatoes and milk to a buttered pan, pour cream over the top, dot with butter and sprinkle the Parmesan cheese on top.
Bake at 375 degrees until golden brown and milk has been absorbed, about 45 minutes.
Allow the potatoes to rest for 10 to 15 minutes before serving.