Gingerbread

Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons ginger 3/4 teaspoon nutmeg 1/2 teaspoon salt 1/4 cup sugar 1/2 cup butter softened 1/2 cup molasses 1 teaspoon vanilla 2 eggs 1 cup buttermilk Powdered sugar for dusting the top if desired Directions: Preheat the oven to 350 degrees. In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg and salt. Set aside. In a large mixing bowl, cream together the sugar and butter until well combined. Add the molasses and vanilla. Mix well. Add the eggs, one at a time, until well mixed. Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each add

Gingerbread Cookies

Ingredients: 3 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1/2 teaspoons ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon finely ground black pepper 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened) 1/2 cup dark-brown sugar, packed 1 large egg 1/2 cup unsulfured molasses Optional for decorating: raisins, currants, chocolate chips, candy pieces, frosting Directions: In a large bowl, whisk together the flour, baking soda, and spices. Set aside. Beat the butter and sugar until light and fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to

YULEKAKA

Ingredients: 1 envelope active dry yeast 1/4 c. warm water, 105-115 degrees 1 c. milk, scalded 1/3 c. sugar 1/4 c. butter (1/2 stick), softened 2 tsp. salt 1/2 tsp. ground cardamom 1/2 c. cool water 1 egg 1 c. mixed candied fruit 1 c. golden raisins 6 - 6 1/2 c. all-purpose flour Basic Glaze Directions: 1. Sprinkle yeast over warm water in measuring cup. Let stand until foamy, about 3 minutes. 2. Combine hot milk, sugar, butter, salt and cardamom in large bowl. Add water. Let stand until lukewarm. 3. Stir egg, mixed fruit, raisins and yeast mixture into milk mixture. Add flour, 1/2 cup at a time, until stiff dough is formed. Turn out onto lightly floured surface. Knead 5 to 7 minutes until s

Cranberry Orange Bread

Ingredients: 2 cups flour 3/4 cup sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup butter, cut into small chunks 3/4 cup orange juice 1 tablespoon grated orange zest 1 egg, beaten 1 cup chopped cranberries 1/2 cup chopped walnuts (optional) Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan. Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60

St. Lucia Rolls

We introduce different cultures and traditions in our classrooms. This week the children talked about St. Lucia Day, which is a Swedish holiday celebrating the festival of light on December 13. The oldest daughter is chosen to wear a crown of greens and candles on her head. She will rise early and serve her parents Lussekatter buns. Ingredients: 1 cup melted butter 1/2 tsp. saffron threads, finely crumbled (or 1 tsp. powdered saffron) 1 cup milk 3/4 cup sugar 1 tsp. salt 2 pkg. dry active yeast (4 1/2 tsp) 6 1/2 cups all-purpose flour 2 eggs, well-beaten, plus one egg white raisins or currants to decorate Directions: Crumble saffron threads into melted butter. Let sit 30 minutes to an hour

Rosemary Focaccia Bread

Ingredients: 1 package dry yeast 1/3 cup warm water, about 100 degrees 2 1/4 cups tepid water 2 tablespoons good quality extra virgin olive oil, plus more for the pan and to paint on top of the bread 3 cups bread flour 4 1/2 cups all-purpose flour 1 tablespoon salt, plus coarse salt for sprinkling over the top 2-3 tablespoons finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried) Directions: Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes. Add olive oil to water, then add yeast: In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons o

Saint Nicholas Cookies

Speculaas Koekjes (Dutch Spice Cookies) Ingredients: 2 cups brown sugar 1 ½ cups butter 3 ½–4+ cups flour 1 egg, beaten 1 tsp salt, scant 1 teaspoon baking powder 1 teaspoon cinnamon ¾ teaspoon cloves ½ teaspoon nutmeg ½ teaspoon allspice ½ teaspoon ginger Directions: Cream butter and sugar. Add remaining ingredients and mix, adding enough flour to form a very stiff dough. Refrigerate dough, covered, several hours. Preheat oven to 350°F Lightly grease several cookie sheets. Remove 1/4 of the dough at a time from the refrigerator. With hand, flatten dough or roll out to 1/8-inch thick. Cut with cookie cutter. Repeat with rest of dough, 1/4 at a time. Bake 10-12 minutes or until golden brown a

Salmon Viewing Etiquette

The salmon are hard at work. Don’t disturb them in any way. Respect the fish. Do not throw stones or harass the salmon. Leave pets at home. Stay on the trail. This helps prevent erosion and protects plants. Erosion can cause silt to clog spaces between gravel in nests and suffocate eggs. Plants provide cover and shade for fish. If you see a dead fish, leave it where it is. The ecosystem needs them! Don’t walk in the stream. Your footsteps could be harmful. Salmon eggs and newly hatched fry can remain buried in gravels for up to eight months. Be considerate of other people. Respect the property and the viewing activities of others. Move slowly and speak quietly. You’re more likely to see salm

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