Molasses Gingerbread Cookies

This recipe hails from a 100 year old recipe I picked up at the Arizona 150th Settlement Anniversary held at Pioneer Village and, being that my home currently looks like a gingerbread house, these seem fitting.


1/2 c butter (1 stick), softened
1/2 c sugar
1/2 c molasses
1 egg
1 t baking soda
1/2 c sour milk*
2 1/2 c flour, sifted
1 1/2 t cinnamon
1/4 t cloves
1/2 t ginger
1/2 t salt

Preheat oven to 350° and grease baking sheet. In large bowl, mix sifted flour, cinnamon, cloves, ginger and salt and set aside. Cream butter and sugar and add molasses, then egg. Dissolve baking soda in sour milk, then alternately add milk and dry ingredients to creamed sugar and butter.

Drop by teaspoon onto greased baking sheet and bake 12 to 15 minutes or until edges are just browned. Remove immediately to rack to cool completely. Makes 4 dozen.

*Chef's Note: Sour milk is prepared by adding 2 t apple cider vinegar to 1 c milk; adjust per recipe.

Maple Glazed Sweet Potatoes

4 pounds sweet potatoes, peeled and cut into 1/4 inch rounds
1/2 c pure maple syrup
1/2 c chilled butter (1 stick), divided
1/2 t salt
1/3 c flour
1/3 c brown sugar, packed
1/2 c pecans, coarsely chopped

Preheat oven to 400°. Butter 9x13 baking dish. Bring large pot of salted water to boil. Add potatoes and cook until water returns to boil, about 4 minutes. Drain and rinse in cold water.

Arrange potatoes in prepared dish, overlapping slightly. Sprinkle with salt, pour maple syrup over and dot with 3 T chilled butter. Cover with foil and bake until potatoes are almost tender, about 25 minutes.*

Mix flour and brown sugar in medium bowl. Add remaining 5 T butter and mix (with hands) until large crumbs form. Mix in pecans and sprinkle over potatoes. Return to oven and bake uncovered until potatoes are tender, about 20 minutes. Serves 12.

Chef's Note: *May be prepared a day ahead up to this point and refrigerated. Return to room temperature, sprinkle topping over and bake for 20 minutes to finish.

Crock Pot Lentil Chili

1 pound lentils, rinsed and picked
5 c chicken stock*
2 c water
1 packet mild chili seasoning (recommended; McCormick)
1/2 t garlic powder
salt to taste

Place rinsed lentils in crock pot. Add chicken stock, chili seasoning, garlic powder and stir well. Cover, set to high and cook 4 hours, stirring lentils every hour. Add more water as needed to keep lentils covered in liquid. Blend with immersion blender to desired consistency after cooking is complete. Add salt to taste. Serves 10.

Chef's Note: *Lentil chili can be made vegetarian by substituting vegetable broth for chicken stock.

Pumpkin Tea Cakes

2 1/2 c flour
1 t baking soda
1 t baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t salt
1 1/2 c sugar
1/2 c butter (1 stick), softened
1 c solid pack pumpkin
1 egg
1 t vanilla extract
Glaze* (recipe to follow)

Preheat oven to 350°. Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake 15 minutes or until edges are firm. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over warm cookies. Yield 5 dozen cookies.

Sugar Glaze
1 c powdered sugar, sifted
1 T milk
1 T butter, melted

Mix all ingredients together in small bowl until smooth.

Artichoke and Walnut Pesto ~ adapted from Rachel Ray

8 oz pasta, recommended Barilla whole wheat penne
1/2 c toasted walnuts* (recipe to follow)
1 (15 oz) can artichoke hearts, drained
2 garlic cloves, pressed
zest of 1 lemon
1/4 c Italian flat leaf parsley, chopped
1/2 c parmesan cheese, grated
1/4 t nutmeg
salt and fresh ground black pepper, to taste
1/3 c olive oil
3 c fresh spinach, coarsely chopped

Toasted Walnuts
1/2 c shelled walnuts
2 T walnut oil

Over medium-high flame, heat walnut oil 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

Prepare pasta al dente according to package directions. In food processor, combine walnuts, artichoke hearts, garlic, lemon zest, parsley, parmesan cheese, nutmeg and several grinds of pepper (to taste). Pulse until chopped. Stream in olive oil until pesto forms. Place pesto in bottom of large pasta bowl.

Drain pasta reserving 1/4 c pasta water. Add hot pasta to bowl and add spinach. Toss to wilt greens and evenly coat pasta with pesto, adding reserved pasta water as desired. Add salt and pepper to taste. Serve immediately. Serves 4.

Chef's Note: Special thanks to Amber for recommending this recipe. We loved it!