Pumpkin Spice Snickerdoodles

Preheat oven to 350 degrees.

In a bowl, whisk together:

3 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon all spice
1/2 teaspoon cloves
1/4 teaspoon nutmeg

In a stand mixer, using the flat beater attachment, cream until fluffy (scrape down the sides of the bowl a few times):

1 cup softened butter
1 1/4 cup sugar
3/4 cup brown sugar

To the creamed mixture, add:

1/4 cup milk
1 teaspoon vanilla
2 eggs (mix after each egg, scraping down the bowl)

Add flour mixture. Mix until just combined, scraping down the bowl as needed. (To avoid flour flying everywhere, at the beginning, turn the mixer on and off until ... the flour won't fly anymore.)

To make rolling sugar, in a small bowl, whisk together:

1/4 cup sugar
1 teaspoon cinnamon

Use a medium cookie scoop to form cookie, cover in rolling sugar. Place on a parchment paper lined cookie sheet.  Cook for 8-9 minutes. Let stand on the cookie sheet for 5 minutes after removing the sheet from the oven. Move to a cooling rack to cool completely.

Inspired by Chef John's Pumpkin Spice Snickerdoodles.

Jeff's Rice and Chicken

Bring a pot of water to a boil (a lot).

Turn the heat down to medium (or just lower than medium).

Dump in the rice (no measuring, maybe a generous pound of rice).

Put the lid on.  If it froths, crack the lid a little.

Let it simmer for 7 minutes.

Turn off the heat and strain the rice (just tip the pan and use the lid to keep the rice from falling out).



In the crock pot, put a large can of cream of chicken soup.

Mix in an Alfredo seasoning packet.

Cut up a half a stick of butter and toss it in.

Lay 4 frozen, boneless, skinless chicken breasts on top.

Pour in a California Blend of frozen vegetables on top.

Cook on low for five hours or high for three hours (prefers low and stir mid-way).

White/Wheat Bread

Put in the bread maker pan in this order:

1 cup hot tap water
9 grams yeast (3/4 Tablespoon)
30 grams brown sugar (1/2 of 1/3 of a cup)
42 grams neutral oil ( 1/2 of 1/3 of a cup)
150 grams white flour (1 cup, fluffed)
200 grams wheat flour (1 1/4 cup, fluffed)
18 grams vital wheat gluten (2 Tablespoons)
12 grams salt (1/2 Tablespoon)
1/2 Tablespoon lemon juice

Let the bread machine run through the entire kneading process.  As soon as that is done (20 minutes) , with oiled hands, shape the dough and place in a parchment paper lined bread pan.  The dough should have a slight covering of oil.  Cover and let rise in a warm place until the dough is an inch or two above the pan. (Place in a warm oven for 15 minutes, remove to counter, preheat the oven to 350 degrees).

Bake in a preheated 350 degree oven for 28 minutes. Cover with a foil tent and bake 4 more minutes. Turn out the bread onto a wire rack and brush all sides with melted butter.

Adapted from a recipe at Mel's Kitchen Cafe.

Aunt Anne's Kitchen Sink Salad

Kitchen sink salad: 

Base is Romaine hearts with either spinach or mixed greens. Must have a really crisp Apple, some bacon or ham and some kind of nuts-preferably with a sugar coating. Then add your choice of strawberries, mandarin oranges, mangos, green onions, sunflower seeds, almost anything else. 

Dressing:(I tripled it,usually double it) make several hours before to pickle the onion.

1/3 c oil (I used smart balance-no flavor) 
3 T Apple cider vinegar 
1/4 scant c sugar (I don't double the sugar-do it to taste) 
Salt to taste 
2-3 T minced red onion 

I dice the Apple into the dressing to keep them from browning. I let them marinate for about 10 minutes.

Enjoyed this salad Easter Dinner 2019.

Creamy Blue Cheese Grits

1 Tablespoon and 1 teaspoon Kosher salt

1 teaspoon pepper

1 1/2 cups quick-cooking (5-minute) grits

2 cups half-and-half

3 Tablespoons unsalted butter

3 ounces blue cheese

Bring 6 cups water to a full rolling boil in a heavy 4-quart saucepan.  Add 1 Tablespoon Kosher salt and slowly whisk in 1 1/2 cups quick-cooking (5-minute) grits, pouring them into the pot in a thin, steady stream while whisking constantly.  Reduce the heat to low and simmer, stirring occasionally, for 5-7 minutes, until the grits have thickened.

Add 2 cups half-and-half and 3 Tablespoons unsalted butter and stir.  It will seem very thin but the grits will thicken again as they cook.  Bring the grits to a boil over medium heat, reduce the heat, cover, and simmer for 45 minutes, stirring occasionally, until smooth and creamy.  Off the heat, stir in 3 ounces blue cheese, 1 teaspoon Kosher salt, and 1 teaspoon pepper.  Season to taste and serve hot.

From Ina Garten's "Cook Like a Pro".

Imitation Crab Salad

In a medium bowl, toss:
1 pound imitation crab
1 stalk celery, cut into 1/8-inch dice

In a small bowl, whisk together dressing:
1/3 cup prepared mayonnaise (70 g)
3 tablespoons sour cream (50 g)
1/4 teaspoon tarragon
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard

Stir into crab mix and season with kosher salt and freshly ground pepper.

Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce.
Makes 4-6 servings.
Imitation Crab Salad