December was a crazy busy month, plus I was sick and very nearly useless for a week. My sister and I decided to save some money by making each other (and our respective brothers-in-law) gifts. We loved it, but it was time-consuming. So please forgive my absence.Every now and then a big envelope stuffed with clippings and such arrives from my mother-in-law. She sends me recipes from newspapers and magazines, and I need to tell her again how much I appreciate that. The ones I keep go into my 8 or 10 three-ring binders full of recipes copied from library cookbooks, printed from the Internet and torn from newspapers, magazines and catalogs.This recipe is from a clipping sent by my mother-in-law, so it’s probably from the Louisville (Kentucky) Courier Journal. This is my slightly revised version: I wanted it to be a bit soupier, so I nearly double the broth, and use chicken rather than vegetable because I prefer the flavor. I’ve never made it with the expensive truffle oil and don’t miss it.
City Cafe White Bean, Butternut Squash and Swiss Chard StewRead more
This is a favorite of family and friends. Joe likes it for breakfast. I like it anytime, with a glass of milk. It’s easy, and I’ve never come across anyone who doesn’t like it.The original recipe is from www.epicurious.com, but my sister and I believe that rounding up a bit on the spices and adding miniature chocolate chips makes it perfect. We start craving it when the first nip of autumn hits and don’t tire of it till the spring thaw.
BUTTERMILK AND MOLASSES GINGERBREAD SQUARES
Nonstick spray 1 1/4 cups all-purpose flour 2 heaping tsp. ground cinnamon 1 heaping tsp. ground ginger 1/2 tsp. baking soda 1/8 heaping tsp. ground nutmeg 1/2 cup mild-flavored (light) molasses 1/2 cup sugar 1/2 cup (1 stick) unsalted butter (or margarine, diet fine), melted 1/2 cup buttermilk 1 large egg (egg substitute is fine) 1 cup miniature semisweet chocolate chipsRead more
I first made these cookies for a cookout with friends, then for co-workers at my new job. When I worked at the Akron Beacon Journal, a colleague told a new hire -- tongue-in-cheek -- that she had to bring cookies during her first two weeks on the job. She did, and the tradition of Rookie Cookies was born.