Joe Froggers

Ladies Home Journal ceased publication this year.  Not long after, my mother in law found a cookie insert from December of 1980.  I am slowly working my way through in homage to LHJ.  This week, Joe Froggers (tweaked, of course).

1/2 Cup Shortening
1 Cup Sugar
4 1/2 Cups All Purpose Flour
1 1/2 Tsp Salt
1 1/2 Tsp Ginger
1/2 Tsp Clove
1/2 Tsp AllSpice
1/2 Tsp Nutmeg
1/2 Cup Molasses
1/2 Cup Corn Syrup
1 Tsp Baking Soda
1/2 Cup Dark Rum
3 Tbl HOT Water

In a large bowl, cream shortening and sugar until fluffy.  Add salt and spices then gradually add flour to the creamed mixture.  Combine Molasses, Corn Syrup and Baking Soda.  Pour into mixer and blend until well mixed.  Combine rum and water, pour into mixture and continue to beat at low speed until well mixed.  Cover and chill at least two hours.

Heat oven to 375 degrees.  Line cookie sheets with silicone mats, parchment OR non stick foil.  Divide dough into quarters, working with one quarter at a time while the remaining dough is refrigerated.  Flour your work surface and roll the dough out to 1/4 inch thick for a soft cookie, 1/8 for a crisp cookie.  Cut into 4 inch circles. Transfer to cookie sheets and bake 15 minutes.

Cool on pan 2 to 3 minutes then transfer to a cooling rack.

Whiskey + Ginger + Lemonade? YUM

Looking for a new summer cocktail?  How about this one that is customizable to the amount of alcohol content you desire.  This recipe does really well in a pitcher used to add fruit to water.

3 Cups Lemonade
1 Cup Whiskey
1 Small Lemon
1 Tbl Ginger
Ginger Ale to Taste

Combine Lemonade and Whiskey.

In a large tea steeper or in pitcher core, add thinly sliced lemon and peeled and sliced ginger.

Let sit for at least 8 hours.  When ready to serve, combine with ginger ale to taste.

Orange Ginger Baked Chicken

This chicken is impossibly easy, you just have to remember to marinade it.  I like to use my food saver marinade container, but it could just as easily be done in a pan.  If marinading in a pan, I turn about half way through.  This could also be made with 4 boneless/skinless chicken thighs.  We had this with an oven roasted asparagus for a nice rounded meal.

  1 Lb Chicken Breast, Boneless,                                               1/4 Cup Olive Oil

  -Skinless                                                                                  1 Tsp Salt

  1 Large Orange                                                                        1 Tsp Pepper

  1/4 Cup Lemon Juice                                                               1/2 Tbl Honey

  2 Tsp Fresh Ginger, Minced                                                     1/2 Cup Chicken Stock

  2 Tsp Garlic, Minced                                                               6 Ounce Rice Noodles, Cooked To

  1/4 Cup Low Sodium Soy Sauce                                             -Package Directions

Cut chicken breast into 4 ounce pieces.  Place in a marinade container.  Use a microplane grater to remove orange zest from the  orange and place over chicken.

Juice the orange.   Peel the ginger and grate on a microplane grater.

Before Peeling:

After peeling:

 

In a small bowl, combine orange juice, lemon juice, ginger, garlic, soy sauce, olive oil, salt pepper and honey.

Pour over the chicken.  Marinade for 2 to 24 hours.

When done marinading, heat oven to 400 degrees.  Place chicken in a baking bag.  Add chicken stock to the marinade and add to baking bag.   

Seal/vent bag per manufacturers instructions.  Bake for about 30 minutes, until temperature is 165 degrees.  Serve over rice noodles.

Pumpkin Pie - with or without Brandy

I made two versions of this pumpkin pie this year - one with the brandy and one without.  This is spicier than most, so if you prefer just tasting pumpkin, reduce the spices by half.  The brandied version of the pie was a BIG hit...as was the Key Lime Cake and my tribute to Ho Ho's - those recipe's to follow.

  9 Inch Deep Dish Pie Crust                                          1/4 Cup Brandy

  2 Large Eggs                                                               1/4 Tsp Salt

  2 Cups Pumpkin                                                           2 Tbl Cinnamon

  12 Ounce Evaporated Milk                                           1 Tsp Ginger

  3/4 Cup Brown Sugar                                                  1/4 Tsp Fresh Nutmeg, Ground

Preheat oven to 375 degrees.

Line pie plate with crust, return to refrigerator until ready to fill and bake.

Put eggs in a large bowl and whisk.  Add pumpkin, milk, sugar, brandy, salt, cinnamon, ginger and nutmeg (if using jarred nutmeg, double the amount used).

Remove crust from refrigerator and fill.  Bake 50 - 60 minutes until set.