Impatient January 1, 2018, Holiday Nibbles (mostly sweet)

Holiday  Nibbles

1. German Chocolate Cookies

Mix wet first:

1/4 cup oil

1 flax egg

1 tsp vanilla

1/4 cup packed brown sugar

Then add:

1/4 tsp salt

1/4 tp baking soda

1/4 cup cocoa

1/4 cup chopped pecans

1/4 cup sliced coconut

1/4 cup chocolate pieces

1 cup flour

Bake 375f for 11 minutes, makes 1 dozen.

Will get some missing pictures up after more batches are made again this season.

 2. The gingerbread  from first book, but fixed and still fun!

1 1/2 cups flour

1 tsp baking soda

1 1/2 tsp ginger

1/2 tsp your choice (cinnamon, cloves, mace, nutmeg, allspice)

1/4 cup 'butter'

1/4 cup molasses

1/4 cup brown sugar

1 sp vanilla

1/8-1/4 cup water (just enough to make a ragged dough)

350f 11 minutes

 3. Chocolate-filled Cookie

Wet first:

1/4 cup oil

1 flax egg

1 tsp vanilla

1/4 cup packed brown sugar

Then add:

1/4 tsp salt

1/4 tp baking soda

3/4 cup flour

1/4 cup oat flour

1. Divide dough into  two portions, use half to make 12 discs on the pan.  

2. Divide 1/4 cup chocolate pieces among discs.

3. Cover chocolate with other half of dough, seal well.

Bake 375f for 11 minutes, makes 1 dozen. 

4.  Coconut Frillies 

(like macaroons, but crispy, thin edges)

1 cup shredded, sweetened coconut

1/4 cup sugar

1/4 cup almond flour

1/4 tsp salt

2 tsp ground flax seed

2 tbsp water

325f for 25 minutes. 

Let them cool below lava temp before pealing them off the silicone or parchment, don't bother using a spatula, breaks them up.

Makes 1 dozen.

Letting it harden at the moment, but can already taste the gritty sugar, meaning I didn't cook it quite 

5. Fudge

long enough. But they will be edible. Hoping they solidify, right now they are a very soft fudge.

So about 12 ounces chocolate, if you are using a 10 oz bag, just add another 1/4 cup chocolate pieces; a small can of sweetened condensed coconut milk (about 11 oz); and 2 tbsp butter. 

Stir well and microwave at least 3 minutes and 15 seconds. 

Stir well, pour into wax paper-lined pan, refrigerate over night.

6. The Sugar Cookie Variants

Base Dough

1 cup flour (plus potential 1/2 cup for dusting)

 1/2 tsp baking powder

1/2 cup sugar

1/2 cup butter

1 1/2 tsp  ground flax seed

3 tbsp water

For Chocolate, add  1/3-1/2 cup cocoa

For Mint, add 1 tsp flavoring

For fruit cake, add 1/2 cup chopped nuts, and 1/2 cup candied  fruit, roll into log, cut into  discs.

To make the swirls,  divide dough, flavor as desired, roll into rectangles, place one on top the other, roll into log, cut spiral discs. 

Bake 350f , for dainty only 7 minutes, for thicker, can be 11-20  minutes.

Pictured is the dough as normal sugar cookies (design will press in), mint chocolate swirl,  cranberry thumbprint,  chocolate, mint, and fruit cake.

7. Cranberry Pecan Breakfast Rolls

Made a dough with maple as sweetener and cranberries thrown in, about 10pm (about 1 cup baby bottle warm water, 2 1/4 tsp yeast, 2 tbsp maple syrup, 2 cups flour, 1/2 tsp salt, 1/4-1/2 cup cranberries).

Left in oven to develop until about 5am.

Rolled into rectangle, added 1/2 cup chopped pecan, and a brown sugar of choice. 

Baked at 350f for 20 minutes or until starting to get browned.

Makes a dozen. Top with a glaze of powdered sugar, water, and orange flavoring.

8.  Almond Biscotti

Mix:
2 tbsp flax + 6 tbsp water
2/3 cup sugar
extract if using it
Then sift in:
1 cup almond flour
1 3/4 cup flour
1 tsp baking powder
1/4 tsp salt

Shape into log.
Bake at 350f for  25 minutes.
Pull it out, allow it to cool.
Then cut and bake on sides at 325f for about 20 more minutes,
 flipping them to other side half way through.
Drizzling  chocolate on outside when cooled, then adding sprinkles!

9.   Colorful  candy-coated  chocolate  Cookies

1/4 cup oil or apple sauce

1  flax egg

1 cup flour

1/2 cup brown sugar

1/4 tsp baking soda

1/2 cup colorful candy pieces

Mix in order.

Bake at 375f for 10-15 minutes

Dozen

10. Traditional Criss Cross nut butter Cookies

1 3/4 cup flour

1 1/2 tsp flaxseed + 1 tbsp water

1/2 cup nut butter

1/3 cup oil

2-3 TBSP 'milk'

1 cup brown sugar

Mix, in order.

Must have criss/cross going on or it will not taste right.

Bake at 350f around 15 minutes. 

2 Dozen

(All these recipes are for altitude above 4000)

11. French Toast  Roll-up Cookies

Started with  a snickerdoodle base, rolled around a chop stick while they were still warm.

1/2 cup  butter

flax egg

1/2 cup  sugar

1 1/3 flour

1 tsp baking powder

1/2 tsp baking soda

2 tbsp cinnamon and 2 tbsp sugar to roll  balls in.

Roll into balls,  roll into cinnamon sugar,   cook on two separate trays, these spread a lot.

Bake 350f for 10-15 minutes.

Let them cool off enough to handle, then  roll around a chopstick while still flexible.

12. Hearty Oat Cookies

1 1/2 cup oats

2/3 cup flour

1/3 cup brown sugar

1/3 cup sugar

1/2 tsp baking powder

1/2 tsp your choice flavoring like cinnamon, nutmeg, cardamom, etc

1/4 tsp salt

1/2 cup nuts

1/2 cup cranberries

1 flax egg 

1/4 cup oil

(If mix looks too dry, add 1/4 cup liquid like a milk)

Mix dry ingredients. Add moist ingredients to center, stir and then incorporate all together.

375, 8-10 minutes. Cool for 2 minutes. Makes about a dozen depending on size.

13. Carrot Mug Cakes

1/3 cup cooked, shredded carrot

1/4 cup flour

1/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

2 1/2 tbsp sugar

1 tbsp oil

1 tbsp "milk"

*if too dry, use more milk

Microwave minute and twenty seconds to thirty seconds (1:20).

Add a 1/2 teaspoon of Matcha if you want it green!

14. Simply Oat Cookies

These remind me of sweet granola bars, sugar can probably be cut in half.
1/2 cup oat flour
1/2 cup whole oats
1/4 cup brown sugar
1 tbsp flax, ground
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 cup cut up almonds (I was trying to use up chocolate-covered ones, entire reason for this recipe)
1/8 cup water
1/8 cup oil

Mix well.
 Pile 12 mounds, evenly spaced from one another on a prepared  baking pan, smoosh each mound into itself.
Bake for 10-13 minutes at 350f.
Let cool completely, will crumble otherwise.

15. Granola Fruit Cake Bar

Almost exactly like previous recipe, but I was trying to make something less crumble, more snack bar.

1/2 cup ground oats

1/2 cup whole oats

1/4 cup brown sugar

1 tsp baking powder

1/4 tsp baking soda

1/4  tsp salt

1/2 tsp cinnamon

1 tbsp  ground flax

1/8 cup oil

1/4 cup water (or more to make the dough come together better than previous)

1/2 cup your choice of nuts

1/2 cup minced, candied fruit

Mix well, place on parchment and use parchment in a glass baking pan, and use it to straighten the edges before cooking.

Bake 350f for 15-17 minutes.
Let chill completely (in fridge) before cutting.

Can make about 10 bars or 40 squares (see picture).

16. Deez Nuts

Sweet:

3 TBSP Maple + 10.3 oz container mixed nuts

Mix well and place in silicone or parchment-lined muffin cups.

Bake at 350f for about 10-13 minutes-watch them, don't let burn!

Spiced:

1 tbsp lemon juice + 1 cup mixed nuts + seasoning

Baked on a sheet, spread about. Bake 350f, close to 10 minutes-don't burn.

The seasoning can be your combination 

Winter Flavour might include: cloves, mace, nutmeg, cinnamon, ginger, all spice, anise

Spicy may include: onion, garlic, salt, cayenne, paprika

17. The Dog Cookies

1 large flax egg

1/3 cup  peanut butter

2/3 cup oats

dusting of flour to make it into a dough, only about 1/8th or so of a cup

Makes 12, flatten them out to about to around an eighth of an inch.
425f for about 10 minutes.
Flip over, and bake another 3-5 minutes, but do not let burn.
Allow to cool completely before giving to anyone

18. Molasses Bread

Standard dough:

1 cup water heated to warm (31 seconds in microwave does it for me)

2 1/4 tsp yeast (packet)

2-3 TBSP Molasses

1/4 cup oats

2-4 cups flour (I use about 3 on average, more if it rains)

1- 1 1/2 tsp salt

Mix.

Knead about 5 minutes.

Place in a not old spot for about an hour.

Knead to shape dough into a log to fit in parchprepped loaf pan.

Let sit as long as needed for it to rise above pan an inch or so -1-5 hours.

Bake at 350f for about 35 minutes. 

Listen for a hollow sound when thumped.

Makes about a dozen 1-inch slices.

Great for toast with cinnamon and rainbow sugar on top.

19. Short Upside Down Cake

1 2/3 cup flour
1/2 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp cardamom
1/4 cup whipped aquafaba (fold into batter)
1/4 cup oil
1/2 cup milk (almond)
+ course salt and brown sugar for sprinkling
Pineapple
marchino cherries

Prepare a pan (I used parchment paper).
Sprinkle course salt and brown sugar on the bottom.
Arrange pineapple and cherries on top of the salt and sugar.
Pour batter on top of fruit (it will be extremely thick).
Spread it as best as you can over the fruit.
Bake at 350f for 30-50 minutes, look for toothpick to not come out with goop on it.
Let pan cool so you can handle turning the cake over onto a cooling rack, later on to a plate.

20. Steamed Plum Pudding

3/4 cp flour

1 cp packed brown sugar

1 1/2 tsp baking powder

1/2 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp salt

3 TBSP flaxseed +9 TBSP water give or take or climate)

4 TBSP butter

2 plums, minced

3 TBSP maple syrup

Mix well, prepare a steam bowl.

Pour maple syrup in bottom of steam bowl, then pour batter on top.

Cover and steam for an hour and a half.

21. Lazy Vegetable Pot Pie

Have saved just over or at 2 cups of bean juice (from cooking some black beans).
Sautee about 1 cup of minced onion, adding 1 tsp poultry seasoning (sage, garlic, salt, pepper, etc).
Then add 1 TBSP flour, mixing in well.
Add 1 cup cooked garbanzo beans, 1 cup frozen peas and carrots, 1 cup cooked potato chunks.
Add bean juice and let heat through, adding more seasoning if needed.
This will get poured in baking dish, like a 9x13.
Make your favorite biscuits, add on top of guts.
Bake 425f for 20-25 minutes-guts will be bubbling and the biscuits should start to get brown on them.

22. Chocolate Molasses Cookies

1 1/2 cups flour

1 tsp baking soda

2 TBSP cocoa

1/4 cup 'butter'

1/4 cup molasses

1/4 cup brown sugar

1 sp vanilla

1/8-1/4 cup water (just enough to make a ragged dough)

350f 11 minutes

23. Hais

In a food processor, combine:
1 cup panko bread crumbs
1/3 cup dates
1/4 cup ground pistacio
1/4 cup ground almond
1 TBSP tahini
 The original, Medieval recipe follows from the book al-Baghdadi, depending on your humidity the amounts you need will vary.

Take fine dry bread, or biscuit, and grind up well. Take a ratl of this, and three quarters of a ratl of fresh or preserved dates with the stones removed, together with three uqiya of ground almonds and pistachios. Knead all together very well with the hands. Refine two uqiya of sesame-oil, and pour over, working with the hand until it is mixed in. Make into cabobs, and dust with fine-ground sugar. If desired, instead of sesame-oil use butter. This is excellent for travellers.

24. Chorizo Dater Tots (so named by husband, but these are made with store bought soyrizo)

The outer potato mixture:

1 tsp oil

1 TBSP ground flax

1/4 cup aqua faba

1 TBSP besan

1 tsp salt

1/8-1/4 tsp black pepper

add these to the potato.

Shred some raw potato, drown and rinse it in water, squeeze it dry, will need about 1/4 cup per each date tot.

Split dates, and stuff with about 1 tsp soyrizo each.

Put some potato mixture in palm of one hand, add date, add some more potato on top, carefully mold the potato around the date, covering it completely.

Cook 400f about 50 minutes, turning every 5 or so minutes to expose different sides.

Will be golden brown but not burnt.

Still working on this recipe, this here would be good fried, but the next batch will be better for baking.

25. Pancakes

1 cup flour
1 TBSP baking powder
1-3 TBSP sugar
1/4-1/2 tsp salt
3/4 cup almond milk

Makes 6-8. Ours will have some blueberries in them, bought last month and froze!

26. Mini Bread Loaves for Snacks

Not my recipe, but it is about 1/3 of my normal recipe. Found a tube at the thrift store for $1. Tube had a recipe and tube instructions. From The Pampered Chef and their Valtrompia bread tube, a white canape bread, with added garlic powder.

1/3 cup warm water for the packet of yeast, and 1 tsp sugar.

1 cup warm almond milk (I forgot to add the 2 TBSP melted butter)

3-5 cups flour to mix and powder board with

1 tsp salt

1 TBSP garlic

Mix it up, knead, split up, let rise, knead into shape and into prepared pans.

Baked mine at 400f for 30 minutes, then turned heat off and let them sit in there another 30 minutes.

27. Boiled Peanuts

1 cup boiling water
1 cup raw peanuts in shells
1 tsp salt

In the crock pot and kept warm for guests. Cook on high about an hour, then switch to warm, keeping the lid on, the longer they sit, the less crunchy they will get.

Boiled on heat for 10 minutes, cover with lid, let sit an hour

Cooked in microwave, stopping every time it gets ready to boil over, and cooked in those increments to your liking.
I've made some crisp ones at about 8-10 minutes, and then leaving them to sit about an hour, sealed up.

28. Soyrizo, Mushrooms, Garbanzo Beans

I've gotten in the habit of cooking a lot of garbanzo beans for various uses. This is a good one for use by itself, on small toasties, further processed into a dip, or into sliders.

Sautee a package of mushrooms, adding onion and salt.

Add about a cup to a can (15oz) of drained garbanzo beans, once heated through, add 1/2-a whole package of soyrizo (about 10oz).

Serve with toast as a chunky dip, eat in a bowl, add to a broth base as a soup.

29. Special Chocolate-coated Cookies

I know it's cheating, but I put extra, uncooked dough from #22 in the freezer, and decided to make a lazy version of those cookies coated in marshmallow and then a chocolate shell.

These were the cookies baked, then once pulled out of the oven, put 1/2-1 tsp melted marshmallow or marshmallow cream on each, then go back and spread it over the top a little.

Then melt some chocolate or your favorite frosting.

Place cookies on cooling rack in the baking pan.

Drizzle the melted chocolate over the marshmallow.



30. SOS for the end of the year

Make a white sauce, bechamel, using 1 TBSP oil heated up in a pan, add 1 TBSP flour, will clump, is fine, you're cooking the raw out of the flour.
Then slowly add milk, we tend to keep almond, but I think I have also used rice and soy for the same purpose without it slitting or curdling.
Add some favorite protein, salt, and pepper, serve over cubed toast.

31. Simple Cabbage and Black Eyed Peas

Haven't gotten to diner yet for New Years Day, but it will be some sauteed cabbage with salt, crushed red pepper; black eyed peas just cooked and thrown in with the cabbage. We got some baked tofu we may throw in, too.