Quick Gingerbread Coffee Bars

This recipe comes from the current issue of Today's Farmer.  I have to say this is the first time I have seen a recipe published that had an obvious error..  They left out an ingredient!!  Eggs...they were referenced in the the instructions but not listed..so I guessed... two eggs work..  Another must when eating this bar, you have to like Ginger!  We topped with whipped cream.

Ada Yoder, Clark, Mo.

1 cup shortening                 1 tsp. ground cinnamon

1 cup sugar                        1/2 tsp.ginger

1 cup water                        1/2 tsp. cloves

1/2 cup molasses                1/2 tsp. salt

2-1/2 cups flour                  Confectioners' sugar (Optional)

1 tsp. baking soda

2 eggs

In a mixing bowl, cream shortening and sugar.  Add eggs; beat well.  Beat in water and molasses.  Combine flour, soda, cinnamon, ginger, cloves and salt.  Add to molasses mixture and mix well.  Spread in a greased 15 x 10 x 1-inch baking pan.  Bake at 350 degrees for 20 to 22 minutes or until bars test done.  Cool.  Dust with confectioners' sugar if desired.. Yields 16 to 20 servings.

When using a different size pan as I did you will have to adjust baking time.  Smaller pan longer baking time.

More recipes at:  http://todaysfarmermagazine.com/mag/recipes.html

Banana Bread Scones with Brown Sugar Glaze

From:

http://www.thekitchn.com/recipe-banana-bread-scones-wit-155500

Makes 8 scones
2 very ripe bananas (about 8 oz or 1 cup once mashed)
2-4 tablespoons milk, whole or 2%
1/2 cup (4 oz) plain yogurt, whole or 2%
2 1/2 cups (12.5 oz) all-purpose flour
4 tablespoons (1 1/2 oz) granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
4 tablespoons (2 oz) unsalted butter
1/2 cup chopped walnuts (optional)
For the glaze:
1 tablespoons (1 oz) salted butter
2 tablespoons (1 oz) milk, whole or 2%
1/4 cup (2 oz) packed brown sugar
1/4 teaspoon vanilla extract
1/4-1/2 cup (2-4 oz) confectioner's sugar
Mash the bananas and then add enough milk to make one total cup (if necessary). Stir in the yogurt and set aside.
Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using. This will make a fairly wet dough.
Line a dinner plate with a piece of wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Freeze the scone dough for 30 minutes.
Preheat the oven to 400°F.
Peel off the top layer of wax paper and invert the scones onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely and cut apart any scones that baked together with a sharp knife.
To make the glaze, melt the butter and the milk in the microwave for 30 seconds. Add the brown sugar and vanilla, and stir until the sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in the confectioner's sugar, starting with 1/4 cup. Add more confectioner's sugar if desired to make a thicker glaze.
Just before serving, drizzle the glaze over the scones. The glaze will harden after setting for a minute or two, and can be served right away or packed for a later snack. The glaze can make the scones a bit sticky if kept for longer than a few hours, so store any scones to be eaten later un-glazed. Extra un-glazed scones can also be frozen and re-heated in a microwave or toaster oven.

African Chow Mein

This recipe comes from my mother's 1960's church cookbook and a  recipe from a dear family friend.. Alma.

Watch out for all the salt in this recipe.  DO NOT add additional salt.  Great comfort food on a cold winter day.

1 lb. ground beef
1/2  large onion
Brown hamburger and onion together.

1    can cream of chicken soup (undiluted)
1    can chicken noodle soup (undiluted)
3/4 cup rice uncooked
1/2 cup celery, diced
1-1/4 cups water
1/4 cup soy sauce

Mix all together and put in a 2 quart casserole.  Bake 1 to 1-1/2 hours at 350 degrees.

The Blue Owl Restaurant's White Chili

4½ to 5 pounds boneless, skin-on chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4-ounce) cans chopped mild green chiles, undrained
2 teaspoons ground cumin
1½ teaspoons dried oregano
¼ teaspoon ground cayenne pepper
3 (15- to 16-ounce) cans great Northern beans, undrained
6 cups chicken stock or canned broth
3 cups (12 ounces) grated Monterey jack cheese
Salt
Freshly ground black pepper
Sour cream, for optional garnish

1. Place chicken in a large, heavy saucepan. Add cold water to cover; bring to a simmer. Cook until just tender, about 15 minutes. Drain and let cool. Remove skin. Cut chicken into cubes.
2. Add oil to the same pot; place over medium-high heat. When oil is hot, add onions; sauté until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano and cayenne; sauté 2 minutes.
3. Add beans and their liquid and stock; bring to a boil. Reduce heat; add chicken and cheese. Stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Garnish with sour cream if using.
Per serving: 460 calories; 17g fat; 7g saturated fat; 140g cholesterol; 53g protein; 22g carbohydrate; 3g sugar; 6g fiber; 805mg sodium; 270mg calcium.

Recipe adapted from The Blue Owl Restaurant in Kimmswick.

White chili prepared at Blue Owl Restaurant in Kimmswick in 2005. Photo by Katherine Bish.

Squash (Pumpkin) Bread Betty Crocker

2/3 Cup Shorting
2- 2/3 Cups Sugar
4 Eggs
1 Can Pumpkin (2 cups fresh squash)
2/3 Cups Water
3- 1/3 cups flour
2   Teaspoon Soda
1-1/2 Salt
1/2 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Cloves
2/3 Cups Chopped Nuts
2/3 Cups Raisins

Heat oven to 350 degrees.  Grease two 9x5x3-inch loaf pans or three 8-1/2x4-1/2x2-1//2" loaf pans. In large bowl,  cream shortening and sugar until fluffy.  Stir in eggs, pumpkin and water.  Blend in flour, soda, salt, baking powder, cinnamon and cloves.  Stir in nuts and raisins.

Pour into pan.  Bake almost 70 minutes or until wooden pick inserted in center comes out clean.

Peanut Butter, Oatmeal, Chocolate Chip Scones

I found this recipe on the Brown Eyed Baker's Blog.  I couldn't resist...This has a little of everything we love in baking...http://www.browneyedbaker.com/ or https://www.facebook.com/browneyedbaker

Oatmeal Peanut Butter Chocolate Chip Scones

Yield: 8 scones

Prep Time: 15 minutes | Bake Time: 20 minutes

2 cups all-purpose flour
1 cup traditional rolled oats
1/3 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces
¾ cup buttermilk
1 egg, separated
½ cup chunky peanut butter
1 cup semisweet chocolate chips
Raw sugar, for sprinkling

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and use a pastry blender to cut the butter into the flour mixture until the butter is pea-size (alternately, you could use your fingertips to rub the butter into the flour mixture).

3. In a small bowl, whisk together the buttermilk and the egg yolk.

4. Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the peanut butter. Using a rubber spatula, very gently fold the mixture together until it starts to come together. Add the chocolate chips and gently knead with your hands (in the bowl) until just incorporated. Be careful not to overmix the dough.

5. Turn the dough out onto the parchment-lined baking sheet and pat it into a round disk about 8 inches in diameter. Whisk the egg white, then brush the top of the dough with the egg white, and sprinkle with the additional sugar.

6. Cut the dough into 8 wedges (do not separate them) and bake for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Remove from the oven and let cool for 5 minutes, then re-slice and separate them. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days.

(Recipe adapted from Baked Elements)

Gooey Butter Cake

This is a family favorite that comes from my mother's church's first Ladies Aide Cookbook back in the 1970's.  It is full of good old fashioned recipes family favorite recipes.  Cake Mixes were a standard in a lot of the desert recipes.

1  Box Pound Cake Mix or Yellow Cake Mix (I prefer the pound cake mix)
2  Eggs
1  Stick Margarine or Butter (I always go with the butter)

Mix together and spread into an un-greased pan 9 x 9 or 9 x 13

Now for the good stuff:

2  Eggs

1  Teaspoon Vanilla

1  8 oz. package Cream Cheese

1  pound box of Powdered Sugar
Combine all ingredients, mix until smooth.  Pour over the batter lined pan.

Bake at 350 degrees for 30 to 40 minutes

Do Not Over Bake!

Sprinkle 2 tablespoons of Powdered Sugar over the top while still hot.

Get a big cup of hot coffee and enjoy!