From Andrew Telesca
Mix. Use as a marinade.
From Jason Enevoldsen
Combine. Coat on yummy meat. Cook.
From Marja Cartwright
1. Mix together butter, sugar and molasses. 2. Mix flour, soda and spices. Mix 1 and 2 with warm water. Knead dough on the table until it doesn’t stick to your hands anymore. LET REST UNTIL THE NEXT DAY.
Roll to about 1/8in thick sheet. Cut out figures. Keep the rest of the dough in the fridge while you’re working with a bit at a time. You know when you have leftover bits around the cookies that you’ve cut out? Squish them together and put them back in the fridge before trying to cut cookies out of them again. Bake in oven at 325F for 8 to 10 minutes. Take out the cookies while they’re still a little puffy.
When cool, decorate with frosting. Traditionally you should eat almost as much frosting as you put on the cookies while you’re doing the decorating. (Shhh! Don’t tell Mom!)
Alice’s notes: Yes, you need to let the dough rest in the fridge. Yes, you should roll it out very thin. Yes, this recipe makes about a billion cookies. Even half this recipe makes a billion. These cookies improve with age – make them early in the season and keep eating them till New Year’s.
This is a Finnish recipe from Marja who had almost as much influence over the first 12 years of my life as my own mother did. I can’t imagine Christmas without these cookies. They are very yummy and I always eat enough to give myself a headache.
Tie the roast with 5 pieces of string. Preheat oven to 325 degrees. Mix the maple syrup and spices (except salt and black pepper). Sprinkle the salt and black pepper on the roast. Heat the oil in a pan that you can put into the oven. You want the oil to just start to smoke. Cook roast on all sides until browned – a little less than 3 minutes per side. Set roast aside. Turn the heat down to medium, pour off the fat. Add your maple syrup sauce back in and cook very quickly – about half a minute. Remove from heat. Put the roast back in and roll it around to coat it in the glaze. Put the pan in the oven and cook 35-45 minutes, until done. Turn the roast twice while it is roasting. Remove roast from pan, let cool 5 minutes. Pour glaze over the roast, let cool 15 more minutes. Eat!
From Debbie Gift
Cream together:
Mix:
Add mixed dry ingredients to creamed sugar with
Make teaspoon-sized balls, roll in powdered sugar. Flatten with a fork (make a criss-cross). Bake at 350F 10-12 minutes.
From Jenn Purnell
Mix in a large pitcher with water. Chill. Serve.
Panfry shallots and garlic in olive oil. Toss in the endive (or kale), and toss to roast lightly. Serve into a large bowl and toss with all other ingredients. I think I need to use the word toss one more time in this paragraph. Yum!
From Jessica Branom-Zwick
Core the apples. Mix the other ingredients to make a crumbly sweet topping. Stuff the apples. Bake at 350 until looking browned and bubbly. I highly recommend using a baking mat to make cleaning up easier.
Remove the roots and dark green tops of the leeks, leaving only the white part and about 3 inches of the light green bits. Chop into 1-inch sections. Cook leeks in oil over medium-low heat, covered 15-20 minutes (or until tender). Sprinkle in the flour and stir until it’s gone. With the heat on high, whisk in the broth a little at a time. Add potatoes, cover, and bring up to a boil then turn down to simmer. Cook until potatoes are done. Let stand 10-15 minutes before eating. Eat.
Mix vinegar, sugar, pepper and salt. Set aside (dressing) Fry the bacon and pour off the fat. Leave a couple tablespoons of fat in the pan. Fry the chopped onion, add garlic and vinegar mixture. Scrape everything from the bottom of the pan and pour over spinach. Add crumbled bacon to the salad. Eat.