Recipes
Uncle Milt’s half moon cookies recipe
Ingredients
Cookies:
- 2 oz. unsalted butter, softened
- 2 oz. Crisco shortening
- 1 cup white sugar
- 2 eggs (mixed well)
- 1/2 teaspoon pure vanilla
- 1/8 teaspoon pure lemon flavoring
- Splash of fiori di sicilia (optional but seriously worth it)
- 2 1/2 cups cake flour (gluten free flour, add 1/2 tspn xanthan gum)
- 1 scant tablespoon baking powder
- Pinch salt
- 1/2 cup whole milk (plus a tablespoon if needed)
Glaze:
- 2 cups sifted confectioner sugar (King Arthur has no additives)
- 2 tablespoons valrhona or other quality unsweetened cocoa powder (sifted)
- 1 teaspoon light corn syrup
- Splash of vanilla and fiori di sicilia
Directions
Cookies:
- Preheat oven to 350 degrees. Line two baking sheets with parchment or silpats. Makes half a dozen, 5 inch Half Moon cookies.
- Mix together flour, baking powder, salt (xanthan gum) and set aside. In stand mixer, cream butter, shortening and sugar until light and fluffy. Add mixed eggs and incorporate well. Add flavorings. Alternately mix in flour mixture and milk. Beat on high just until incorporated and fluffy. Add a tiny bit more milk if the batter seems too stiff. You want the batter to be sturdier than cupcake batter, but not like cookie dough.
- Scoop by half cups, five mounds to a baking sheet, well spaced. Using a small offset spatula or the back of a spoon, flatten the mound into a 4.5′ to 5″ circle until it actually looks like a Half Moon/Black & White cookie. They will spread slightly, but not much.
- Bake about 8 minutes and rotate pans. Bake about 10 minutes more until lightly golden. Cool completely.
Glaze:
- Sift the sugar into a bowl. Add 2 tablespoons of hot water and stir until the mixture is a spreadable glaze. Add the flavorings and let set for about 30 seconds. Spoon onto one half of the flat side of the cookie. Using a small offset spatula or the back of a spoon, spread the glaze thinly to the edges. Let set while finishing up the others.
- Add the sifted cocoa to the remaining glaze and more water if necessary. Using the same method finish the glaze on the other half of the cookie.
- Let set about an hour until hard.
Notes:
- Once scooped, you have to spread the batter to the diameter just under what you want for the cookie size. Don’t worry about it being too thin. They rise. Don’t over bake because they will get crispy. Half Moons should be soft.
- The glaze can get runny if you add even a tiny bit too much liquid. To remedy that, add more sugar. You want it thin, but not liquidy. It is easier to do the white glaze first and then the chocolate. Just be cautious to not hold the cookie over the others while spreading the chocolate glaze or you might spill it onto the other white glazed halves.
- I cannot emphasize enough the addition of fiori di sicilia flavoring from King Arthur. A tiny bit goes a long way and makes your pastry smell and taste like it came from the pastry shop, or in this case, from Snowflake Bakery. It is an enhancement that will make you swoon. I promise.
Kale-filled crepes recipe
Ingredients
Kale filling
- 1 tablespoon olive oil
- ½ red onion (chopped)
- ⅔ cup stock
- 2 cloves garlic (chopped)
- 1 cup kale (chopped)
- 1 cup turnip greens (chopped)
- 2 tablespoons fresh parsley (chopped)
- 2 petite summer squash (chopped)
- Salt to taste
- 8-10 nasturtium blossoms
Salal Raspberry Syrup
- ½ cup wild black raspberries
- ½ cup salal berries
- ½ cup water
- 1 tablespoon butter
- 4 tablespoons raw sugar
Crepes
- 1 cup sifted white flour
- ¼ teaspoon salt
- ½ cup milk
- ½ cup water
- 3 tablespoons butter (melted)
- Bacon grease
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Thimbleberry rosemary simple syrup
Ingredients
- ½ cup of honey
- ½ cup of water
- 1 cup of thimbleberries
- 1 lime
- Three sprigs of fresh rosemary (chopped)
Directions
- In a small saucepan, heat honey and water. When liquid comes to a boil, add berries. Stir. Remove from heat.
- Add lime juice and rosemary. Leave to steep for 3-4 hours.
- Strain. If necessary, press berry mash against strainer to release liquid.
- Chill and serve.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Wild berry champagne barbecue sauce
Ingredients
- ¼ cup of olive oil
- 1 tablespoon of chopped garlic
- 1 cup fresh huckleberries
- 1 cup fresh salmonberries (thimbleberries or raspberries also work)
- ¼ cup spumante champagne
- 2 tablespoons of honey
- 2 tablespoons of ketchup
- ¼ teaspoon of salt
- dash of Worcestershire
Directions
- In a saucepan, sauté garlic in olive oil.
- Add remaining ingredients.
- Bring to a boil.
- Reduce heat and simmer 15 minutes or until slightly thick.
- Remove from heat; cool.
- Place mixture in a blender; process until smooth.
- Use as sauce over pork, steaks or poultry.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Pasta with mussels and cream sauce recipe
Ingredients
- 8 oz. fettuccini (cooked al dente)
- Parmesan cheese and pepper
-
Group 1
- 30-40 mussels
- 1 cup water
- ½ cup white wine
Group 2
- 1 cup oyster mushrooms
- 2 tablespoons butter
- 3 cloves garlic
- 2 green onions
- 3 tablespoon white wine
- Mussels (sans shell)
- 1 teaspoon chopped parsley
Group 3
- 1 tablespoon butter
- 1½ tablespoons flour
- ½ cup half and half
- ¼ cup stock
- ¼ teaspoon salt
- ½ lemon
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Dolmas with tzatziki sauce recipe
Michelle’s Dolmas
Ingredients
- Cooked rice
- Olive oil
- Garlic (minced)
- Carrot (grated)
- Zucchini (diced)
- Fresh dill or fennel (diced)
- Salt
- Feta cheese (optional)
- Water
- Lemon juice
Directions
- Cook rice.
- Sauté onion, garlic, grated carrot, little pieces of zucchini and little pieces of fresh fennel. Add dill or fennel, more olive oil, and feta cheese. Turn off heat.
- Remove a grape leaf from your jar and spread it flat on a cutting board. Take a spoonful of the rice and vegetables and plop it in the center of the grape leaf. Fold up the bottom of the leaf first, then fold the sides in and roll.
- Put the dolmas in a big saucepan. (You want to fill up the bottom of the saucepan with dolmas.) Add water until the water level is about halfway up the dolmas. Add lemon juice.
- Set a kitchen plate on top of the dolmas to hold them down during the steaming process. Put a lid on the pot and bring the water to a boil.
- Minimize heat, and steam the dolmas for 30 minutes on the stove top. Keep an eye — the dolmas should be ready when the liquid is gone.
- Drizzle with olive oil and serve with tzatziki sauce.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
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