Cookie Icing

Submitted by Happy13

Ingredients

1 c. confectioners’ sugar 2 tsp milk
2 tsp light corn syrup ¼ tsp almond extract (optional)
Assorted gel colorings

Directions

  1. In a small bowl, stir together confectioners’ sugar & milk until smooth. Beat in corn syrup & almond extract until icing is smooth & glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, & add food coloring to each to desired intensity. Dip cookies, or paint them with a brush. Let them dry at least 4-5 hours or over night before stacking.

Gingerbread Cookies

Submitted by Happy13

Ingredients

½ c. shortening 6 tsp water
½ c. sugar ½ c. unsulphered molasses
1 egg yolk 2 c. flour
1 tsp ginger 1 tsp cinnamon
1 tsp cloves (scant) 1 tsp finely ground black pepper
½ tsp nutmeg ½ tsp baking powder
½ tsp baking soda ½ tsp salt
2 dashes cayenne pepper

Directions

  1. Cream the shortening, water & sugar together until light & fluffy. Add the molasses & egg yolk & mix until well blended.
  2. In a separate bowl, whisk together all the dry ingredients. Gradually add the dry ingredients to the wet mixture. If using a stand mixer, use stir. The dough will be sticky. 
  3. DO NOT ADD MORE FLOUR REGARDLESS OF HOW TEMPTED YOU MAY BE!!! Too much flour will make the cookies tough. Form into 2 flat disks & put in the freezer for at least an hour or more. 
  4. Preheat oven to 350°F.
  5. When the dough is cold enough to handle, roll it to about ¼” thick between 2 pieces of wax paper (the wax paper keeps you from having to use more flour). I roll mine a little thinner because I like a little crispness on the edges. 
  6. Gently press together the scraps into another disk & put back in the freezer until ready for use. Bake for 8-10 minutes on parchment lined cookie sheets. Cool on pan for about 5 minutes before transferring to a cooling rack. Cool completely before decorating.

Chef’s Note: I use shortening instead of butter or margarine because shortening is flavorless and doesn’t impact the spices. I think butter is best served in sugar cookies. If you decide to substitute butter or margarine for the shortening, omit the water from the recipe.

Raw Vegetable Curry Dip

Submitted by Happy13

Ingredients

1 c. mayonnaise 2 tbsp curry powder
1 tbsp grated onion 2 tbsp sugar
1 tsp Worcestershire sauce 1 tsp freshly ground black pepper
1-2 tbsp vinegar (balsamic, apple cider, or rice)

Directions

  1. 5.19.07 Baby Shower Veggie Platter by Nodame on FlickrMix together until smooth & sugar is dissolved.
  2. Refrigerate at least 2 hours. 
  3. Serve with a raw veggie platter.

Cheddar Pineapple Bake

Submitted by Happy13
Serves 8

Ingredients

8 oz crushed pineapple 8 oz pineapple chunks
¼ c. + 2 tbsp all purpose flour 1/3 c. sugar
2 c. grated sharp cheddar cheese 35 Ritz crackers (1 stack)
½ c. melted butter

Directions

  1. Preheat oven to 350°F.
  2. Mix together the pineapple (do not drain), flour, sugar, & cheese and spoon into a 9″ greased square pan.
  3. Crush the crackers into crumbs & mix with the butter. Sprinkle it over the pineapple/cheese mixture in pan.
  4. Bake uncovered for 30 minutes.

Chef’s Note: You can double the recipe & cook in a 9″x13″ pan as well.

Asian Pork Tenderloin with Light Mustard Sauce

Submitted by Happy13
Serves 4-6

Tenderloin Ingredients

3 lb pork tenderloin 1 clove garlic, finely minced
1 tsp fresh ginger, finely minced ½ tsp freshly ground pepper
¼ c. soy sauce ½ c. bourbon (Dark or light rum works as well)
2 tbsp firmly packed brown sugar

Light Mustard Sauce Ingredients

1/3 c. low-fat sour cream 1/3 c. light mayonnaise
1 tbsp Dijon mustard 1 tbsp finely chopped green onions

Directions

  1. Mix together the garlic, ginger, & pepper. Rub the mixture thoroughly into the tenderloin.
  2. Place in a long baking dish. Combine soy sauce, bourbon, & brown sugar & stir until sugar dissolves. Pour over the pork & marinate several hours or overnight.
  3. Preheat oven to 325°F. Bake for 1 hour, basting with marinade. Let rest at least 10 minutes & then slice thinly.
  4. Serve on small sourdough rolls with Light Mustard Sauce.
  5. To make the sauce, combine all the sauce ingredients & chill well.