When you bake these cookies your home will smell wonderful!

I have not listed the yield as it will depend on the size you cut the dough you should however get between 30-35 cookies… this dough makes wonderful Christmas gingerbread men cookies!

Plan ahead the dough must be refrigerated for at least 4 hours or 24 hours before rolling

Ingredients:

3/4 cup sugar

2/3 cup butter, softened

1/4 cup orange juice

1/2 cup dark corn syrup

1/2 cup dark molasses

4-1/2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 to 3/4 teaspoon ground cloves

Instructions:

In a large mixing bowl cream the sugar with butter for 2 minutes.

Add in orange juice, corn syrup and molasses; beat until well combined.

In another bowl combine the flour with next 6 dry ingredients; add to the creamed mixture beating on low speed until blended.

Cover and refrigerate for 4-24 hours (or even longer).

Preheat oven to 350 degrees F.

Grease a large baking sheet/s.

On a lightly floured surface roll the dough (a portion at a time) to 1/4-inch thickness.

Cut into desired shapes.

Place 2-inches apart on prepared baking sheet/s.

Bake for 12-14 minutes (for a softer chewy cookie reduce baking time to 10 minutes).

You will also find this recipe on Recipezazz.com

Plan ahead there is a an overnight refrigeration time before baking, use only French or Italian bread for this regular sliced sandwich bread will not hold up in the milk/egg mixture

Servings 6-8

Ingredients:

12 slices French or Italian bread (cut 1-inch thick)

8 eggs

2 cup light cream or milk (can use 1 cup each milk and light cream)

2 teaspoons vanilla

1 teaspoon cinnamon (can use more)

3/4 cup butter, softened

1-1/3 cups brown sugar, packed

3 tablespoons dark brown corn syrup

1 cup chopped pecans or walnuts

Instructions:

Grease a 13 x 9-inch baking pan.

Place the bread slices into the bottom of the prepared baking pan slicing edges if needed to fit into the pan.

In a large bowl beat the eggs with light cream, vanilla and cinnamon; pour evenly over the bread slices.

Cover and refrigerate overnight (removing 30 minutes from refrigerator before baking).

Preheat oven to 350 degrees F.

Meanwhile in a mixing bowl cream the butter with brown sugar and corn syrup until smooth; spread over the top of the bread.

Sprinkle with nuts.

Bake uncovered for about 1 hour or until golden brown.

Plan ahead the shredded potatoes need to soak in cold water for 8-24 hours, soaking in the cold water will remove the starch and create a crispy pancake, using a food processor for shredding will save time and effort, any leftovers may be frozen on a baking sheet then popped into a freezer bag, to reheat and re-crisp bake thawed pancakes in a 400 degree  F oven for about 8 minutes…..

I like to add in 1 teaspoon of garlic powder and 4 chopped green onions also…serve these hot and crispy with sour cream on the side

Yield 20-23 pancakes (estimated)

Ingredients:

2 pounds red potatoes (peeled)

1 large egg, lightly beaten

3 tablespoons all-purpose flour (can use matzo meal)

2-4 teaspoons salt (I use seasoned salt)

2 teaspoons fresh ground black pepper

1 teaspoon garlic powder, optional

oil for skillet frying (these take a lot of oil!)

Instructions:———————————————-

Start this 8-24 hours ahead.

Coarsely grate the potatoes, then transfer to a large bowl.

Cover with cold water, drain/rinse then cover again with cold water.

Place in refrigerator for 8-24 hours (can even sit for 48 hours).

Using your hands firmly squeeze out as much liquid from the shredded potatoes as possible, then place in a medium bowl.

Add in egg, flour, salt, pepper and if using, garlic powder; using clean hands mix thoroughly to combine.

Heat a generous amount of oil in a medium skillet over medium-high heat (the oil must be hot before adding in the potato mixture).

Drop mixture a few at a time into the hot oil using semi-heaping tablespoonfuls, then using a fork flatten slightly (the edges will be uneven).

Cook until golden brown turning once until crispy on both sides adding in more oil as needed when frying the pancakes.

Towards the end there will be some liquid that has gathered in the bottom of your bowl just keep stirring it into the potato mixture.

Transfer to a plate, serve with sour cream.

You will also find this recipe on Recipezazz.com

Taste Tester Notes; if omitting the chocolate chips you may want to increase the sugar amount slightly

Yield 35 cookies

INGREDIENTS:

1/2 cup butter softened

1/2 cup white sugar

1/2 cup brown sugar, well packed (I use a mixture of light and brown sugar)

1 large egg

1-1/2 teaspoons vanilla (or use maple extract)

1 cup all-purpose flour

3 semi-heaping tablespoons unsweetened baking cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

1-1/4 cups rolled oats

1/2 cups semi-sweet chocolate chips

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Grease cookie sheet/s.

In a large bowl cream butter with both sugars and vanilla.

Add in egg and beat until thoroughly blended and creamy.

In a bowl combine the flour with baking cocoa, baking powder, baking soda, salt and cinnamon; add to the creamed mixture beating on low speed until just combined.

Mix in oats and chocolate chips.

Drop by tablespoonfuls onto cookie sheet spacing about 2-inches apart.

Bake 8-10 minutes or until lightly browned.

Cool on on cookie sheet for 5-6 minutes then remove to wire racks to cool completely.

This soup is delicious and tastes even better the next day, it’s really a meal in itself so all that is needed is a crusty loaf of Italian bread on the side… it also freezes very well so you may want to double and freeze half for another meal

Servings 6-8

Ingredients:

2 tablespoons oil

1-1/2 pounds spicy Italian sausage links, casings removed (can use mild the spicy is better)

1 medium onion, chopped

6 garlic cloves, finely chopped

1 large carrot, peeled and diced

1 teaspoon dried crushed chili flakes, or adjust to heat level

2 teaspoons dried basil (rubbed between fingers to release the flavors, can use less)

1-1/2 quarts chicken broth (a little more or less is fine)

1 (14-ounce) can diced Italian tomatoes, with juice

1 (15-ounce) can white beans, rinsed and drained

3/4 cup uncooked small shell pasta

6 ounces fresh spinach

1/3 to 1/2 cup freshly grated Parmesan cheese (more to pass at the table)

salt and fresh ground black pepper, to taste

Instructions:——————————————–

Heat oil in a large pot over medium-high heat.

Add in sausage meat, onion and garlic; cook until browned (about 12-15 minutes, the meat must be lightly browned) drain fat.

Add in diced carrots, chili flakes and basil; cook stirring for about 3 minutes.

Add in chicken broth, tomatoes with juice and white beans; bring to a boil stirring.

Reduce heat to low cover and simmer for 30-35 minutes.

Add in the uncooked pasta shells; simmer until the pasta is firm-tender (about 10-15 minutes.

Stir in the spinach and Parmesan cheese then season with salt and pepper; cook stirring until the spinach is wilted.

Ladle into bowls and sprinkle more Parmesan cheese on top.

Don’t omit the shredded carrot it adds moistness to the meatloaf, plan ahead the meatloaf mixture must be refrigerated for at least 4 hours before cooking so mix it in the morning and bake it for dinner in the evening the longer refrigeration time the better…  using 2 pounds of all ground turkey will not produce the same flavor use the Italian turkey sausages also

Servings 6

Ingredients:

1 pound Italian turkey sausage, casings removed

1 pound of ground turkey (a mixture of white and dark meat)

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)

4 garlic cloves, minced (garlic lovers can use more)

1/3 cup finely grated carrot (do not squeeze out the moisture from the grated carrot)

3 eggs, beaten

1/2 cup low-fat milk

1 tablespoon Worcestershire sauce

1-1/4 cups rolled oats

1 package dry onion soup mix (such as Lipton’s dry onion soup mix)

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt (you may omit since the dry soup mix already has a fair amount of sodium)

pinch cayenne pepper

2 cups prepared hickory flavor barbecue sauce, or to taste

Instructions:—————————————

Grease a 13 x 9-inch baking dish.

In a large bowl using clean hands combine all ingredients except the barbecue sauce.

Pat the mixture into the baking dish.

Spread the barbecue sauce over the top.

Cover and refrigerate for at least 4 hours or up to 24 hours (can even leave it for 2 days).

Preheat oven to 350 degrees F.

Set oven rack to bottom position.

Bake for 50-60 minutes.

Just like the ones the big box stores sell! you could use regular size chocolate chips but they tend to sink to the bottom while baking

Yield 12 regular size muffins

Ingredients:

2-2/3 cups all-purpose flour

1-1/2 cups sugar

1/2 cup plus 2 tablespoons baking cocoa

1-1/2 teaspoons baking soda

1/2 teaspoon salt

3 large eggs

1 cup sour cream (can use plain yogurt)

1/2 cup cooled strong coffee or water (for a more intense flavor use the coffee)

1/2 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla (I use 1 tablespoon)

3/4 cup mini chocolate chips

Instructions:—————————————

Preheat oven to 325 degrees F.

Grease or paper-line 12 regular size muffin tins

In a large bowl combine the flour with sugar, cocoa powder, baking powder and salt.

In another bowl beat eggs with sour cream or yogurt, 1/2 cup brewed coffee or water, milk, oil and vanilla until very well combined.

Gently stir the wet mixture into the flour mixture mixing with a wooden spoon just until blended (do not over mix treat this batter the same as a muffin batter).

Stir in the chocolate chips.

Fill muffin tins two-thirds full.

Bake in preheated oven for 20-25 minutes (for regular size muffins) or until the muffins test done.

Cool 5 minutes in muffin tins then remove to wire racks to cool.

You will also find this recipe on www.recipezazz.com