GINGER BREAD House

GINGER BREAD
Its a two or three day process. 1. Make  dough. 2. Assemble house. 3. Decorate.

DOUGH

2 3/4 cups flour

1/2 tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground cloves

3 tsp baking powder

1/3 cup brown sugar

2/3 cups unsulfured molasses

1/2 cup vegetable oil 

1 egg slightly beaten

In a large bowl mix flour, salt , spices and  baking powder. Add brown sugar and mix.

In a separate bowl mix  molasses,  oil and egg.

Combine wet and dry ingredients.

Wrap in wax paper and refrigerate for 1  hour or over night.

TO BAKE

Preheat  300.

Cover a 17x11 jelly roll pan (cookie sheet with sides) with tin foil. Press  and roll dough evenly on sheet.

Bake 30 minutes.

Cut shapes with sharp knife IMMEDIATELY after removing from oven.

Note: You need 6 pieces. Front and back, two sides, and two roof pieces. 

ASSEMBLING THE HOUSE

1 egg white

1/4 cream of tartar

1 half pound of confectioners sugar

Mix ingredients and beat until stiff. 

I use rubber bands and paper clips to hold the roof on until the goop dries. Let the goop dry completely overnight.

DECORATING

Make more goop.  Glue candy.

Cover goop with a damp cloth when not in use so it does not dry out.

HAVE FUN

Which I was there.

Love,

Mom

Here is an idea for the pieces. Make sure the sides of the house are the same height. I use four inches when I cut one from one pan.

PoPover Pancake

1/3 cup salted butter, cut into 1/2″ chunks (I like the salty contrast to the sweet toppings)
4 large eggs1 cup milk1 cup flour1 teaspoon vanilla1/4 teaspoon cinnamonPreheat oven to 425 degrees

Melt the butter in a oven safe skillet about 10.5 inches

Pour batter over melted butter and place back in oven for about 20 minutes

original recipe

Bistro Beef Tenderloin

http://www.eatingwell.com/recipes/bistro_beef_tenderloin.html

From EatingWell:  December 2005/January 2006, EatingWell for a Healthy Heart Cookbook (2008)

Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.

About 12 servings | Active Time: 25 minutes | Total Time: 1 hour 10 minutes

Ingredients

• 1 3-pound beef tenderloin, trimmed of fat
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
• 2 tablespoons Dijon mustard

Preparation

1. Preheat oven to 400 degrees F.
2. Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
3. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
4. Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.

Nutrition

Per 3-oz. serving : 185 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 67 mg Cholesterol; 1 g Carbohydrates; 24 g Protein; 0 g Fiber; 178 mg Sodium; 214 mg Potassium

Exchanges: 3 lean meat

Tips & Notes

• Make Ahead Tip: Equipment: Kitchen string

• Roasting Tips
• 1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
• 2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
• 3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
• 4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

Chicken with Tarragon Cream Sauce

http://www.eatingwell.com/recipes/chicken_with_tarragon_cream_sauce.html

From EatingWell:  September/October 2007

A touch of lemon-tarragon cream elevates simply sauteed chicken breasts. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes.

6 servings | Active Time: 50 minutes | Total Time: 50 minutes

Ingredients

• Juice of 1 lemon
• 1/3 cup heavy cream
• 1/2 teaspoon kosher salt, divided
• 1 teaspoon plus 1/2 cup all-purpose flour, divided
• 1 teaspoon plus 1 tablespoon butter, divided
• 3 large boneless, skinless chicken breasts, (about 1 1/2 pounds), trimmed
• 1/4 teaspoon ground white pepper
• 1 teaspoon peanut or canola oil
• 1 cup reduced-sodium chicken broth, divided, plus more as needed
• 1/2 cup frozen peas, thawed
• 3 tablespoons finely minced fresh tarragon, or dill, plus sprigs for garnish

Preparation

1. Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.
2. Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)
3. Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken"do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.
4. Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.
5. Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.

Nutrition

Per serving : 231 Calories; 10 g Fat; 5 g Sat; 2 g Mono; 91 mg Cholesterol; 6 g Carbohydrates; 28 g Protein; 1 g Fiber; 209 mg Sodium; 347 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 3 1/2 lean meat

Irish Soda Drop Biscuits

Irish Soda Drop Biscuits are a great twist on the classic Irish Soda Bread. Serve them warm with lots of soft butter.

Prep Time: 15 minutesCook Time: 12 minutesTotal Time: 27 minutes

Yield: 24 I cut the recipe in half for 12 

Ingredients:

• 3 cups flour
• 1/3 cup brown sugar
• 1 teaspoon caraway seeds
• 1 teaspoon baking powder
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, melted
• 1 cup buttermilk
• 2 eggs, beaten
• 
  

Optional:

• 1 teaspoon caraway seeds
• 1 cup dried currants

Preparation:

Preheat oven to 350 degrees F. In large bowl, combine flour, brown sugar, caraway seeds, baking powder, baking soda, and salt; mix well with wire whisk.

In medium bowl, combine melted butter, buttermilk, and eggs. Add all at once to dry ingredients and stir until almost combined. Add currants and stir until batter is combined.

Drop by rounded tablespoons onto parchment paper-lined cookie sheets. Bake for 10-14 minutes until the biscuits are browned. Serve warm.

Original found http://busycooks.about.com/od/quickbreads/r/irishsodadropbiscuits.htm

Tessa's Fourth Birthday Cupcakes

James beard’s 4 egg cake

1 cup butter, at room temperature
2 cups sugar
4 eggs, separated

1 cup milk
2 1/2 tsp. vanilla

2 1/2 tsp. baking powder (Clabber Girl)
2 2/3 cups sifted flour (King Arthur Flour Unbleached All Purpose)
1/2 tsp. salt (Morton Iodized Salt)

preheat oven to 350^0. sift together flour, salt and baking powder. cream butter. gradually add sugar and beat until light and fluffy. beat in egg yolks one at a time. add dry ingredients alternately with the milk to the egg mixture. add vanilla. beat egg whites until the are stiff enough to stand in peaks,(do not over beat). fold whites into batter. pour batter into 8 x 12 sheet cake pan. bake at 350⁰ for 40 minutes or until done.

Butter Cream Icing 

http://cookiesandcups.com/2-ingredient-white-chocolate-buttercream/

Ghirardelli Clasic White Chips 2 cups

Butter Land O Lakes 2 cups

Chocolate Sour cream Icing

Nestle Toll House Semi-Sweet Chocolate Chips

Dash of Salt

Sour Cream