Recipes From Our Past

   I am not only a purist in the kitchen, but a softy when it comes to recipes our ancestors made. I don't think there is a day that goes by that I don't think about what kitchens smelled like in the era of no electricity yet food was cooked all day lone to feed the large, sprouting families of our "fore-families". So here are some of my favorite recipes that I have prepared that stick to the past as close as I can. 

Christmas Orange Cake

     This recipe really isn't one from the past, but the taste of it reminds me of that special orange I found in my 
Christmas stocking every year. A delicious blend of tart and sweet with the flavors of Christmas, this super moist cake is easy to make and bake and the topping is as simple as it gets. 

Nonstick cooking spray

1(18-ounce)jar orange marmalade(about 26 T.), divided

1 cup cranberry juice concentrate, thawed and divided

1/3 cup milk

4 tablespoons butter or margarine, melted

2 cups flour

1 teaspoon baking powder

1 teaspoon each cinnamon and dried ginger

1 cup brown sugar

2 eggs, beaten well

Liberally grease a 9-inch square pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. In a small saucepan, add half the jar of marmalade, 1/2 cup cranberry juice concentrate, milk and butter and bring to scalding over medium heat, stirring often. Once butter is melted, set aside.

In a large bowl, blend the flour, baking powder and spices. Add the marmalade mixture, brown sugar and eggs. Beat until as smooth as possible. Pour into prepared pan and bake 35 minutes, or until it bounces back in the middle when pressed. 

Make Orange Sauce by heating remainder of marmalade and remainder cranberry juice concentrate, whisk well and heat until warmed throughout. Pour over warm or cold cake.

Sweet Molasses Cake

    Molasses cake was a staple at lumber camps many generations ago and sadly it is very seldom made now. But I will guarantee you one thing. If you switch your gingerbread with this recipe for the Holidays, you will be thrilled at the comments from everyone, especially if you top it with vanilla ice cream while warm. I can honestly say that this is the perfect cold weather cake and my all time favorite.

1/2 cup raisins
1/2 cup milk
1 tablespoon lemon juice or vinegar
1/2 cup molasses
1 stick(1/2 cup) melted butter or margarine
2/3 cup sugar
1 egg
1 cup flour
2 t. cinnamon
1 t. baking soda
1/2 teaspoon each nutmeg and ground cloves*

An hour before making cake, cover raisins with boiling water, cover and set aside. Line an 9-inch square pan with parchment paper; set aside. Preheat oven to 350-degrees F.
When ready, drain and set aside.(See NOTE)
In a bowl, with a hand held whisk, NOT an electric mixer because you don't want every single lump to disappear, add milk,lemon juice or vinegar, molasses,melted butter or margarine,sugar and egg. Whisk well. In a separate bowl, thoroughly blend flour, baking soda, cinnamon, nutmeg and ground cloves and add this mixture to molasses mixture. Whisk until just incorporated and then fold in raisins. Pour into prepared pan and bake 38-40 minutes, or until it springs back when touched in the center. Remove cool slightly cut and eat it NOW

* Use allspice if you like that netter, but you really should use cloves

NOTE: The reason we treat the raisins this way is because if you don't, they will sink to the bottom of the batter and burn while cooking. The batter is not thick enough to suspend them and don't listen to other chefs or articles that tell you to coat them in flour to prevent this from happening. It simply does not work in thin batter.

Maine Chocolate Potato Donuts

     I found this recipe in one of my grandfathers music books from his days at the Boston Conservatory from 1918-1920. He was cooking at that time in Boston and am sure he slipped in this while there. I just made them for my family during Thanksgiving and want a fantastic donut to make throughout the winter? This is it folks!

1 1/2 quarts frying oil

Spiced Sugar Coating, recipe below

2 1/2 cups flour

1/2 cups cocoa

1 1/3 cups sugar

2 teaspoons baking powder

1/2 cup milk

1 cup cold mashed potatoes*

2 eggs, beaten

1/4 cup butter or oleo, melted

Heat oil in deep fat fryer until 350-degrees F. You can also heat oil in a sturdy pot over medium heat, using a clip-on thermometer.

 For the Spiced Sugar Coating, mix together 1 1/2 cups sugar and 1 teaspoon nutmeg in a shallow bowl; set aside. In a large bowl, combine flour, cocoa, sugar and baking powder, blending well. Add milk, mashed potatoes, eggs and butter. Beat with a sturdy wooden spoon until it leaves the side of the bowl. A tabletop mixer with a dough hook or paddle attachment works as well

 Empty out onto a well-floured work surface. Knead only for a minute, until smooth. Roll out to about 3/4-inch thick. Cut out with a 3 to 3 1/2-inch donut cutter or glass. If using a glass, find the top of a screw on lid of a soda bottle and press in the center of each dough disc to remove donut hole.

Cooking 2-3 donuts at a time, fry them for 3 minutes per side.

 Remove each donut onto a rack or paper towel-lined plate,

allowing grease to come back to temperature before continuing to cook the remainder of donuts. When cooking the donut holes, you will need to gently swirl them as they are cooking because once the bottom side is cooked and you flip them over, they will NOT, repeat will NOT stay that way!

 While the donuts are still warm, dip in cinnamon sugar to evenly coat both sides or dip in Maple Glaze on both sides, drain excess glaze and transfer to rack for the glaze to harden.

* After you boil, mash and chill potatoes in refrigerator, remove from container and place on double folded paper towels. Place paper towels on top as well and push down to remove any excess water. Put into recipe.

True New England Stuffed Squash

For those of you who enjoy polenta and think only high end, expensive polenta is the best...think again! We New Englanders were the first to make corn meal mush back in the 17th century and this delicious side dish is so cheap to make, I hope you rethink spending so much in an upscale restaurant for something you can make at home for pennies a serving. When combined with other Yankee ingredients, you end up with a Holiday feast accompaniment that is killer.

Polenta:

3/4 cup milk

1/4 cup chicken broth

1/4 cup cornmeal

1/2 cup shredded Cheddar cheese

Salt and cracked, black pepper to taste

1 large(3 pound)butternut squash *

Twine or butchers string

Prepare polenta by bringing milk and chicken broth to a boil over medium heat in a medium saucepan. Slowly add the cornmeal in a thin stream, whisking constantly to prevent lumps. Remove from heat and stir in cheese, salt and cracked pepper. Transfer to a bowl and refrigerate at least 2 hours, or until cooled and firm. When ready, prepare squash.

Cut an inch off of both the stem and bulb ends of squash. Cut in half lengthwise. 

Pare just enough skin and flesh from 2 halves to stand up level on a sheet pan(which you should have lined with foil).

With a sturdy spoon or melon baller, scoop seeds and membrane from each squash half. Continue making this 'well' down the skinnier portion of the squash. This may prove difficult with these utensils so use a sharp knife to begin with by cutting into the flesh at angles if needed. Do not allow this 'well' to go through the outside surface or you will have a mess in your pan while roasting.

Remove polenta from refrigerator and mound it equally among 2 halves of prepared squash. Cover with unfilled squash half, pressing down lightly just to make sure upper half is filled with polenta. Tie firmly but not too aggressive and place on prepared pan.

Bake 50-60 minutes, or until the flesh of squash is soft when pricked with a fork. Remove from oven to cool slightly before carving and serving in 1-inch slices.

Super Easy(and Original) Sugar Plums

     True Sugar Plums were so-named because, although not actually 'sugared plums', the original recipes used raisins or dried plums, otherwise known as prunes. Raisins were held together with nuts of various types and other dried fruits and rolled into small truffle-like balls They were a hit with youngsters and oldsters alike many generations ago. Without altering the original too much, try The Yankee Chef's version of this Christmas sweet the way your forebears tasted them, with only a couple of extra touches to round off the textural experience.

     Today's recipes use the food processor or blender to finely mince all the ingredients, but I think that method muddles the flavor too much and gives it a monotone texture.......Blah! By simply chopping the ingredients by hand, the taste is fantastic and you can actually distinguish the different flavors all "rolled up into one". Adding granola is a great touch as well, but if you happen to have some granola-type cereal on hand, even the nut-laden variety, by all means this is a nice alternative too. Refer to NOTE for extended list of various alternatives to use.

1/2 cup raisins, left whole or chopped

1/2 cup granola

1/2 cup dried banana chips, crushed

1/2 cup candied green cherries, chopped

1/2 cup dried plums(prunes), orange-scented, chopped

1/2 cup candied red cherries, chopped

1/2 cup orange marmalade

1/2 cup honey

In a large bowl, combine all ingredients well with damp hands or use gloves(latex that is.....work gloves won't work so well here, sad Yankee humor). This may be best accomplished if you have a standing mixer with a paddle attachment. With your hands still slightly wet from water, mold into small balls, pressing tightly to mold. Place on a large platter and let air dry for an hour to dry the outside and make less sticky. Cover and keep until needed at room temperature. For a 'sweet and salty' flavor, sprinkle some kosher or other large-grained salt on top of each Sugar Plum.

NOTE: You may also substitute the following or use some imagination to form that perfect Sugar Plum, I promise Santa will love it just the same. I use candied fruits here because it adds that special flavor and extra holding power. Use all dried ingredients if desired. Try dried apple slices, candied pineapple(both yellow and green), crushed walnut, pecans or slivered almonds, golden raisins, dried apricots, candied or grated lemon or lime peel, candied citron or shredded coconut.

Easy and Delicious Gingerbread Men

     What joy it is when you can gather the children around the table to help cut out gingerbread men. Not only do you have the scent of ginger and molasses wafting through the air, but the joy that is Christmas truly shines through. So what if the shapes or icing is haphazard and not perfect. It is the time spent and the joy created that is important.....don't you think?

• 1/2 cup(1 stick)butter or margarine
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1/4 cup milk
• 2 teaspoons vanilla
• 1 teaspoon lemon juice, optional
• 2 cups flour
• 1 teaspoon ginger
• 3/4 teaspoon baking soda
• 1/2 teaspoon each nutmeg and cinnamon
• Decorating Icing:
• 1 1/2 cups powdered sugar, divided
• Red, green, blue or other colored food coloring

Preheat oven to 375-degrees F. Line two cookie pans with parchment paper or grease with nonstick cooking spray*; set aside.
In a large bowl, beat butter with brown sugar using an electric mixer until as smooth as possible. Add molasses, milk, vanilla and lemon juice, if using. Continue to beat until everything is well incorporated.
In a separate bowl, blend all dry ingredients. Add dry to wet and beat an additional minute or two until cookie dough is stiff and well mixed.
On a floured work surface, transfer dough and roll out to about 1/4-inch thick, adding more flour to prevent sticking. Cut out gingerbread men, or desired shapes. Lift shapes off counter onto prepared pans with a spatula, leaving an inch between cookies. Reknead dough, cutting out more shapes. Continue until all dough is used. Brush off excess flour with pastry brush, cloth or paper towel. Bake 10-12 minutes, or until evenly puffed and they bounce back in the middle of each cookie when touched.
Remove from oven to cool completely on pans with paper. Peel cookies off parchment and set aside to decorate.
To decorate, simply mix 1/2 cup powdered sugar with 5 drops desired food coloring and 2 teaspoons water. Repeat with remaining powdered sugar in separate bowls.
Transfer icing to piping bag with round tip or into a very sturdy plastic baggie with a very small corner snipped off.

* Let cool for a couple minutes if using nonstick cooking spray before lifting off onto a rack to cool completely.

NOTE: Want Peanut Butter Gingerbread Men for a change? Simpl omit the molasses and place 1/2 cup peanut butter into a saucepan with milk listed. Over medium heat, stir and heat until smooth and melted. Remove from heat to cool for a few minutes. Beat in butter mixture before adding dry ingredients. The dough will be much softer when done, so you will have to cover and refrigerate until it has stiffened back up, about 30-45 minutes. Continue as directed.Makes about 30(3 1/2-inch) Gingerbread Men

They Knew How To Cook 'Back in the day'

Do YOU know what the difference between ginger cakes, gingerbread, gingerbread biscuits, ginger cookies, gingersnaps or Pfeffernüsse cookies are?

Well today, it is easily understood what separates cakes from biscuits from cookies, but back during the heydey of family gatherings, holiday meals and the colonization of New England it was basically all the same.

Even to this day, the smell of spices classically represented in ginger-based desserts has a comforting effect on the soul. And with all the work our forebears maintained, they needed every bit of help they could find.

Here is an early recipe for Ginger Drop Cake but notice one thing, it has no ginger. An interesting omission.

"...take one cup each of sugar, mollasses lard and boiling water, one dab of soda half a dab of cream of tartar; stir in flour until it is thick as cake and sugar and salt."


From Sarah Hale, from The Good Housekeeper, 1841, we have Gingersnaps:

"Take a pound and a half of flour, and rub into it half a pound of butter; add half a pound of brown sugar and half a pint of molasses, two tablespoonfuls of cream, a tea-spoonful of pearlash, and ginger to the taste. Make in into a stiff paste, and roll it out thin. Put it on buttered tins, and bake in a moderate oven."

 We can certainly thank the Germans for a certain New England "must have" during the Holidays, especially the Pensylvania Dutch. Pfeffernüsse cookies are the closest thing to the American gingersnap cookies but were originally baked according to whether or not a leavening agent was able to be procured.


If a housewife had no leavening agent, then small, super crispy cookies were made. But if pearlash was used then everyone had a high, soft, almost rounded cookie.

From The Art of Cookery Made Plain and Simple, 1747, by Hannah Glasse, we have the following recipe for Pfeffernüsse cookies:


"Take three pounds of flour, one pound of sugar, one pound of butter rubbed in very fine, two ounces of ginger beat fine, one large nutmeg grated, then take a pound of treacle, a quarter of a pint of cream, make them warm together, and make up the bread stiff; roll it out, and make it up into thin cakes, cut them out with a teacup, or small glass; or roll them out like nuts, and bake them on tin plates in a slack oven".


So as you can see, there was very little difference between any of these recipes. Here is my recipe for two different gingersnaps.

　

Soft and Puffy Gingersnap Cookies 

 

 

There are two different types of people. Those who love crispy, delicate gingersnaps(see NOTE) and those who love pillow soft, fluffy gingersnaps. Here are directions for both!. If you want darker cookies, use light or dark brown sugar in place of granulated in cookie dough. This recipe is foolproof and should be saved for many years to enjoy.

　

3/4 cup(1 1/2 sticks) butter or margarine, softened
1 1/2 cups sugar, divided
1 egg
1/3 cup molasses
2 1/4 cups flour
1 1/2 teaspoons each baking powder and cinnamon
2 teaspoons dried ginger *
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg


Cream the butter and 1 cup sugar in a large bowl until as smooth as possible with an electric mixer. Add egg and molasses and continue beating until well combined.

In a separate bowl, blend remaining ingredients and add to butter mixture slowly. After everything is beaten as smooth as possible with an electric mixer, cover and refrigerate at least 1 hour or until firm enough to handle without being too sticky.

Preheat oven to 350-degrees F. Pinch off enough dough to form a 2-inch ball, roll it between your palms and then roll in remainder of sugar. Place on an ungreased cookie sheet. Repeat with remaining dough, leaving at least 1-inch between cookies. Bake 14-16 minutes, or until puffed up and starting to show small cracks on top. Remove from oven to cool slightly before removing to wire racks to completely cool.


Make 24


* Because I think all gingersnap cookies should be well pronounced with the flavor of ginger, these cookies stand up to that mantra. If a less pungent taste of ginger is desired, cut the amount in half.

　

NOTE: For Crispy Gingersnaps, after mixing all ingredients, transfer dough to a work surface and roughly shape into an 8 to 10-inch log. Place this rough log into the center of a large piece of film wrap. Roll the dough in wrap, forming a more uniform log as you do so. Place in freezer at least 2 hours, or until firm. Remove from freezer, unwrap and cut into 1/2-inch slices. Coat each side with sugar and place on an ungreased cookie pan with about 2-inches between each cookie. Bake in a 350-degree F oven for 10-12 minutes, or until the bottom of each is darker then the tops, and the centers are firm. Remove to cool as directed above.

Festive and Easy Cakes

As much as I hate to admit it, it IS time to think about Thanksgiving and Christmas. And with those shopping thoughts come eating thoughts. And with eating thoughts, come cooking thoughts. And with cooking thoughts, come "How can I make something different without spending a lot of time in the kitchen and at the same time, keep the budget in check?"

Well, the first thing that came to mind were cookies, to be honest. Sugar cookies and Snickerdoodles have graced New England tables for centuries but I really didn't want to go that route. So how about some recipes that encompasses cookies and cakes? PERFECT!!!!!!

　

Nutella Cookie Crunch Cake

 

I am hesitant about using the name Nutella because it IS a brand, but one taste of that deliciously creamy spread and I was hooked. It wasn't long before I made one of the best coffee cake-like desserts using this hazelnut spread. This recipe is a sugar cookie dough with an additional egg. You will adore the crispy topping, as will the super easy preparation.

　
Nonstick cooking spray
1 stick(1/2-cup) butter or margarine, softened
1 cup sugar
2 eggs
2 teaspoons vanilla
1 cup flour
1/2 teaspoon each baking powder and soda
1/2 cup hazelnut chocolate spread, melted
Topping:
3 tablespoons sugar
1 tablespoon cinnamon
1 teaspoon melted butter

　
Grease a 9-inch cake pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. In a large bowl, beat butter and sugar until very smooth with an electric mixer. Add eggs and vanilla, continuing to beat until smooth once again.

In another bowl, blend the flour with the baking powder and baking soda. Add to butter mixture and beat until well mixed. It will be thick. Transfer dough to prepared cake pan.

Microwave nutella for about 30 seconds, removing to stir until creamy and thinned out. If more time is needed for it to completely melt, heat in 15 second increments. Heavily drizzle over the top, running a butter knife into the batter, creating a somewhat marbling effect and slightly combining the nutella with batter.

Meanwhile for the topping, mix sugar, cinnamon and butter with a fork until evenly colored and blended. Sprinkle over the top of the cake and bake 24 minutes. The center will feel very doughy and undone, but that is the effect we want.

Remove from oven to cool before serving. Add additional melted nutella over the top if desired.

　

Doodle Pop Cake

 

Anyone remember the children's show Doodle Bops? My children love it! So this cake is now a standard in my home not only in title but because the flavor is reminiscent of a Snickerdoodle cookie as well, of which every child loves. A softly scented cake that can just be grabbed by a child's hands and eaten.....of course you may want to follow them with a vacuum.

　
Butter-flavored, nonstick cooking spray
1 stick(1/2-cup) butter or margarine, softened
3/4 cup brown sugar
3/4 cup pumpkin
1 egg
1 tablespoon vanilla
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
Topping:
3 tablespoons granulated sugar
1 tablespoon cinnamon

　

Grease a 9-inch cake pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. With an electric mixer, beat butter with brown sugar until blended well. Add pumpkin, egg and vanilla, continuing to beat until thoroughly mixed.

In a separate bowl, blend flour, spices and baking soda. Slowly add to batter, beating well.

Pour into prepared pan and bake 26-28 minutes, or until it springs back when touched in the center. Remove from oven and set aside while in pan.

Spray the top of the cake lightly with cooking spray while hot. In a small bowl, blend sugar and cinnamon for the topping and evenly sprinkle over the cake. Let cake cool to serve.

　

A Taste of Timeless New England

 

 

Even more revered than molasses and corn, maple syrup was the most widely used of all foodstuffs in New England since its colonization, and even long before.

The production of food products from this deciduous tree is almost exclusively limited to North America.

Long before the arrival of colonists, the natives knew about the sap that ran from a hole in a maple tree. They boiled it down until most of the water evaporated and they, in turn, showed these white men how to do the same.

By the early 19th century, the yearly sugaring that began anywhere from January to March, became a reason to hold festivals throughout Yankee-land. Many authors, journalists, diarists, historians and poets have joyfully regaled of the original maple candy, when, in the old days, hot syrup was poured on the snow, left to harden for a minute then eaten with pickles(of which most sap-houses still do today. Or of the fun sport of sleighing during the end of winter to an event held in every New England town at someone's home or business to celebrate with friends and family the first trickle of sap.

Everyone went home with a jug or two of real maple syrup to enjoy in almost every dessert made by mother. Two of my favorites are the long forgotten Maple Skimmer and Crisp Maple Cookies.

　

Crisp Maple Cookies

 

Once of the most amazingly "homy" cookies you can make, winter or summer, and one of the easiest. This cookie ranks as high as gingerbread, apple pie and molasses cookies when it comes to New England comfort food.

Nonstick cooking spray
3 cups flour
1/3 cup granulated or brown sugar
1 teaspoon baking soda
1/4 teaspoon each cinnamon and nutmeg
1/2 cup(1/2-stick)butter or margarine
1 cup real maple syrup *
1/3 cup apple jelly, whisked smooth
1 tablespoon lemon juice

Preheat oven to 350-degrees F. Lightly grease a cookie pan with nonstick cooking spray; set aside. Blend the flour, sugar, baking soda, cinnamon and nutmeg in a large bowl.
Cut in butter with a pastry knife, two forks, or your finger tips until it resembles large crumbs. Combine maple syrup, apple jelly and lemon juice in a separate bowl. Add to flour mixture and stir it with a sturdy spoon, or a paddle attachment on a mixer, until to comes together in a cookie dough.
Dollop tablespoon measures of dough onto prepared cookie pan, leaving at least an inch in between cookie dough mounds. Bake 8-10 minutes, or until lightly browned and crisp around the edges. Remove from oven to cool slightly before transferring to a rack to cool completely.

NOTE: This cookie is great as a 'rolled' cookie as well. Simply roll a tablespoon measure of the dough between your palms. Place dough ball on prepared pan and flatten to 1/4-inch thickness with the bottom of a glass, dampened by water to prevent sticking. Continue as directed for baking.

* The darker and more intensely-flavored maple syrup, the better

Maple Skimmer

This beverage tops any flavored coffee I can find in any coffee house, and is also a welcome treat hot, during the colder months. Simply omit the ice cubes and plop a big fat marshmallow into each mug before serving. But try this during the hot months.

Coffee Ice Cubes
2 cups freshly brewed, strong coffee
1(15-ounce)can evaporated milk
1/2 cup real maple syrup *

To make Coffee Ice Cubes, do I really need to tell you to pour brewed coffee in an ice cube tray and freeze? Add remainder of ingredients in a pitcher, mix well and chill until completely cold. Pour over coffee ice cubes and serve.

　

I also like to heat maple syrup in a saucepan and any one of my favorite jellies, jams, preserves or all fruit. Whisk well, and let cook over medium heat until hot and the jelly has dissolved. Remove and serve over your pancakes, French toast or waffles. Or dip some homemade biscuits into it.


Here are some great links to further your interest in the making of maple syrup, the particular festivals held all around New England and to order pure maple products.

Bet you didn't know there was a museum dedicated to maple did you?

http://maplemuseum.com/

Here is a great link to show you what is involved in maple sugaring. My great friend, Kim Knox Beckius is a New England writer and a self-confessed Yankee who truly loves her profession.

http://gonewengland.about.com/od/maplesugaring/tp/New-England-Maple-Events.htm


How about keeping that "home and hearth" smell in your home year round? Yup, even Yankee Candle has the fragrance, although it is mingled with another great Yankee favorite, but delightful none-the-less.

http://www.yankeecandle.com/search?Ntt=maple&_requestid=18328

Mainah's.....here ya' go! Everything you could possibly want using maple as the key ingredient. Hey, Canada can't take all the glory!

https://mainemapleandhoney.com/shop/

https://www.mainemadeandmore.com/product-category/food/candy/

http://www.mapleconfections.com/index.html

The BEST pepper I have ever had, and one that you have never heard of. Take a peak inside.....

http://www.nervousnellies.com/maine-maple-candy/

A more in-depth look at all things Maine and Maple.

http://mainemapleproducers.com/maine-maple-sunday-map.html

For all my friends in Vermont, you truly are greatly, and widely, known for maple syrup and all its glory.

http://vermontmaple.org/

The Granite State is a top contender for maple products as well.

http://www.unionleader.com/apps/pbcs.dll/article?AID=/20160310/NEWHAMPSHIRE07/160319986/0/NEWHAMPSHIRE0708

Massachusetts.....here YOU go!

http://massmaple.org/

Looking for a festival near you? Visit this site not only for what's happening in the way of maple, but a great place to learn so much more about our New England heritage.

http://www.visitnewengland.com/all/fairs-and-festivals/

Shhhhhhhh.................

If you don't tell anyone that these are gluten free, they will never know.

I am not going to ramble on and on about these decadent gluten free recipes, other than to say that these are just a very few of the recipes that can withstand the addition of gluten free flour without the texture being altered. Classically called Florentines, these cookies have been around for a few centuries, but not from Italy. Go ahead and see if you can buy one in any Italian pastry shop. Now if you take a jaunt over to France, you will find them quite easily.

They are also classically styled as dainty and sticky. Enjoy these simple Lace(Florentines) cookies without any added filling. Drizzle each peanut butter cookie with chocolate as traditionally sold and marketed.

Gluten-free Chocolate Peanut Butter Lace Cookies

 

Although rolled oats are naturally gluten free, they are sometimes transported in tankers that have carried a wheat product previously, so it is best advised to actively seek out gluten-free oats. These cookies are absolutely no different than if you had made them with all-purpose flour. So for those of you who have had issues with texture and gluten-free recipes, you will be extremely happy with these treats, as well as the following two.

I must add, however, it is vitally important that you read every label with regards to gluten content. Even though these ingredients are gluten free, read the label first to ensure a satisfying, and relaxed, dining experience.

1/4 cup peanut butter
1 teaspoon canola oil
2 cups gluten-free rolled oats
1 cup sugar
2/3 cup rice flour *
3/4 cup milk, divided
1/4 cup butter or margarine, melted
2 teaspoons vanilla extract
1(11.5-ounce)bag chocolate chips

Line 2 large baking pans with tin foil; set aside. Preheat oven to 350-degrees F. In a small bowl, add peanut butter and oil. Cover with film wrap and microwave on high for 30 seconds. Remove and stir until smooth; set aside, covered. In a large mixing bowl. add rolled oats, sugar and rice flour, blending well. Stir in peanut butter mixture, milk, melted butter and vanilla until completely smooth. It should be just barely pourable and very thick. If not, add a tablespoon more milk. Drop by the rounded teaspoon on prepared pan, forming it into a circle as best as you can. Leave 3-inches between mounds. With the back of a spoon, flatten each mound as thin as possible, retaining the circular shape. Dip the spoon in water after flattening each cookie. Bake for 9-11 minutes, or until the edges are turning dark brown. The top will not be browned much, but that is fine since it will be the inside of each sandwich cookie. Remove from oven to completely cool on pan. Meanwhile, melt chocolate by adding chips and oil to a small bowl and microwaving on high for about 2 minutes. Remove and stir until smooth.

Carefully tear off each cookie with the foil still attached to the bottom and peel off the foil. This will be easier than it looks. Dollop about a teaspoon or so melted chocolate onto one cookie and top with another, the crispy bottom on the outside. Enjoy!

* There are many other gluten-free flours that work equally as well, such as chickpea, amaranth, barley, arrowroot, corn, millet, oat, potato, soya and tapioca flours to name a few.

Makes about 22 filled cookies.

　

Gluten-free Tropical Lace Cookies

 

Filled with simple, mashed mango, these coconut-flavored cookies will leave you wanting more and more. There is just no need to add anything else to the pure sweetness of mangoes and all this in a gluten-free sandwich of crispness.

I must add, however, it is vitally important that you read every label with regards to gluten content. Even though these ingredients are gluten free, read the label first to ensure a satisfying, and relaxed, dining experience.

　

1(12-ounce)bag frozen mango slices, thawed
2 cups rolled oats
1 1/2 cups shredded coconut
1 cup sugar
2/3 cup rice flour
2/3 cup milk
1 stick(1/2-cup) butter or margarine, melted
1 teaspoon almond or vanilla extract

　

Mash mangoes with a fork or in a blender or food processor; set aside. Line 2 large baking pans with tin foil; set aside. Preheat oven to 350-degrees F. In a large mixing bowl. add rolled oats, coconut, sugar and rice flour, blending well. Stir in milk, melted butter and extract until completely smooth. It should be just barely pourable and very thick. If not, add a tablespoon more milk. Drop by the rounded teaspoon on prepared pan, forming it into a circle as best as you can. Leave 3-inches between mounds. With the back of a spoon, flatten each mound as thin as possible, retaining the circular shape. Dip the spoon in water after flattening each cookie. Bake for 9-11 minutes, or until the edges are turning dark brown. The top will not be browned much, but that is fine since it will be the inside of each sandwich cookie. Remove from oven to completely cool on pan.

Carefully tear off each cookie with the foil still attached to the bottom and peel off the foil. This will be easier than it looks. Dollop about a teaspoon or so mashed mango onto one cookie and top with another, the crispy bottom on the outside. Enjoy!

Makes about 22 filled cookies.

　

Gluten-free Peach Melba Lace Cookies

 

Boy oh boy!!!! When you make a crunchy sandwich out of peaches and raspberries, you will be ready to make them again the next day. You will adore not only the healthy aspect of these simply made "Florentines", but the perfect blend of flavors. As mentioned in the first recipe, you can substitute all-purpose flour with zero distinction between the two. Chalk this one up for a remake!

1(12-ounce)bag frozen peach slices, thawed
2 cups gluten-free rolled oats
1 cup sugar
2/3 cup rice flour
1/2 cup milk
3/4 cup(1 1/2 sticks)butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup raspberry all-fruit

　

In a bowl, mash peaches or use a blender or processor; set aside. Line 2 large baking pans with tin foil; set aside. Preheat oven to 350-degrees F In a large mixing bowl. add rolled oats, sugar and rice flour, blending well. Stir in milk, melted butter and vanilla until completely smooth. It should be just barely pourable and very thick. If not, add a tablespoon more milk. Drop by the rounded teaspoon on prepared pan, forming it into a circle as best as you can. Leave 3-inches between mounds. With the back of a spoon, flatten each mound as thin as possible, retaining the circular shape. Dip the spoon in water after flattening each cookie. Bake for 9-11 minutes, or until the edges are turning dark brown. The top will not be browned much, but that is fine since it will be the inside of each sandwich cookie. Remove from oven to completely cool on pan. Meanwhile, melt chocolate by adding chips and oil to a small bowl and microwaving on high for about 2 minutes. Remove and stir until smooth.

Carefully tear off each cookie with the foil still attached to the bottom and peel off the foil. This will be easier than it looks. Dollop about a teaspoon or so mashed peaches onto one cookie and top with another, the crispy bottom on the outside. Enjoy!

In a small bowl, add the raspberry all-fruit. Cover with film wrap and microwave on high for 30 seconds. Remove and stir until smooth. Drizzle over each cookie.

Makes about 22 filled cookies.

There Is Always A Reason

Remember when our parents sent us off to school after eating a rather large bowl of hot oatmeal? Or if you are(or were) a cook, you always had that small double boiler filled with stringy, gloppy oatmeal we plopped in a bowl for a customer?

The origins of oatmeal is referred to as beginning with a research scientist at British Adhesives and Sealants Association mistakenly finding oatmeal was great as an adhesives during a botched experiment trying to find the best industrial glue.

Although the British Adhesives and Sealants Association is real, the story is not. BUT, I must add that in Cambridge, England, contestants vie for the Golden Spurtle every year. The.spurtle is a 15th century wooden, fancy club for stirring the beloved English oatmeal, or porridge. This is the Golden Spurtle World Porridge Making Championship and is, by far, the most anticipated food even in all of England.

https://www.flickr.com/photos/roybrown/

Although looking back, I find the flavor of plain oatmeal that took Mom 15-20 minutes(the true Scottish method) to make in the morning boring and almost too bland to eat, it filled our bellies. The only sweetener was sugar and then we added some milk to it so that it wouldn't ball up on us. I enjoyed eating it, however, but my kids would NEVER touch it now, at least not the way we had it growing up.

The main reason(besides the inexpensive cost) is that oatmeal stays with you for hours and hours after ingesting, especially Steel-Cut oats(see below). THAT is why our parents so gladly fed us this "porridge" before school and I will gladly say thank you for caring.

But now that we are older and cooking it ourselves, there are many of us who are still vague on the differences between the varieties. Here is a quick rundown and then I will add two fantastic recipes using rolled oats.

　

Rolled oats are simply oat groats that have had their inedible husks(chaff) removed, then they are steamed and rolled into flakes. They then are toasted for shelf stabilization. Oat groats, also called berries, contain the fiber-laden bran, endosperm and the germ itself. I remember well my Dad eating Wheat Germ often, which was the germ of the wheat plant. There are also different types of groats, such as wheat and rye, but seen much less often, regrettably.

Rolled oats can be easily turned into oat flour by putting some in a food processor or blender and pulsing until a powder is formed. If you find yourself without breading for seafood or anything that requires flour as a coating, try giving some oats a whirl in your processor or blender as a substitute. You will be glad you did.

There are four different types of rolled oats.

　

The thinnest of them is the instant oatmeal you see on grocery shelves.

Next is the Quick Cooking Oats, a tad thicker. Used in many recipes calling for oats.

Then we have the Regular(Old-Fashioned) Rolled Oats and lastly...

Extra Thick Rolled Oats. You remember, the kind our parents made us eat before school!?!?

　

Then what is the oatmeal found in baby food jars? That is oatmeal that is pulverized so that it is a powder. Mixed with boiling water and then cooled, it is the base of all baby food. Sound too simple NOT to do at home, rather than paying .50 a jar, huh?

Generations ago. our fore-families ate porridge, which was much like baby food oatmeal powder, just not as finely pulverized.

Then there are steel-cut oats(aka Irish and Pinhead), which is the same thing as sliced oat groats, but chopped fine before steaming. Steel Cut are not recommended for baking because they do not soften much at all, resulting in quite a chewy texture. BUT, I must confess, I enjoy the texture of Steel-Cut for my morning breakfast because it simply stays with you for hours and hours. And out of all the different types of oats, these are best for controlling blood sugar levels as well, taking the longest to break down in your body, thereby controling sugar "spikes".

Quick Question...

Why has oatmeal been a family favorite for treating itching, bug bites and other minor skin ailments?

Answer: Because it is the ONLY food item in the world that contains avenanthramides. Averanthramides are alkaloids that are proven to be an anti-inflammatory, anti-irritant and is a great anti-oxidant compound.

And lastly. With all the talk about gluten now-a-days, I am often asked if oatmeal is gluten free. You bet it is. But because it is often processed in the same area as gluten rich grains and even grown in the same fields as wheat, it is best to check the package just to be on the safe side, but all in all, oats are gluten free.

　

Now how about two great recipes that give rolled oats a new attitude?

Yanked Oatmeal-Raisin Cookie Cake

 

The ooey, gooey goodness of oatmeal cookies is only made better with the addition of chocolate. This recipe is so great during our long winters here in New England. Although dryer and more crumbly than other cakes, this cookie cake should be enjoyed hot and with a mound of whipped cream or ice cream topping each serving so that no crumb is left behind.

　

Nonstick cooking spray
1 1/2 cups old fashioned oats
3/4 cup flour
2 tablespoons cocoa
1 teaspoon cinnamon
1 teaspoon baking soda
1 stick(1/2 cup) butter or margarine, very soft
3/4 cup brown sugar
1/4 cup plain yogurt
2 eggs
1 teaspoon vanilla
3/4 cup chocolate covered raisins or cranberries
Whipped topping or ice cream if desired

Preheat oven to 350-degrees F. Spray the bottom and sides of a 9-inch cake pan with nonstick cooking spray: set aside. In a large mixing bowl, blend the oats, flour, cocoa, cinnamon and baking soda. In another bowl, with an electric mixer, beat the butter and brown sugar, on high, until smooth. Add the yogurt, eggs and vanilla and continue beating for an additional 10 seconds, or until smooth and fluffy. Mix the wet with the dry, combining very well. Fold in the raisins, pour into prepared pan. The mixture will be very thick, but still slightly thinner than cookie dough. Bake 25-27 minutes, or until firm but still slightly soft and the edges have pulled away from the sides slightly. Remove from oven to cool slightly before slicing and serving hot with whipped topping or ice cream.

Apple Dipper Oatmeal Cookies

 

If you enjoy dipping wedges of apple into peanut butter, then you are going to love these cookies. The instant cider mix is found in supermarkets everywhere here in New England, but you may need to order it online if you live elsewhere, but at least look. During the winter months, it is widely available. These cookies are so delicious, moist and packed with apple flavor, you won't be able to put them down.

1 cup sugar
2 cups oats
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup butter or margarine, melted
4(.74-ounce)packets apple cider instant drink mix*
1/4 cup peanut butter, chunky or smooth
2 eggs, beaten with 3 tablespoons water

　

Preheat oven to 350-degrees F. In a large bowl, blend the oats, flour, sugar, apple cider mix, baking soda, nutmeg and cinnamon. Stir in the melted butter, peanut butter and egg mixture until well incorporated. Drop by the tablespoon on an ungreased cookie sheet, leaving 2 inches between mounds, and cook 13-15 minutes. The cookies will be done when the underside is lightly browned and the edges are slightly crisp. The cookie itself will still be soft, making it hard to determine when to pull them from the oven. When the centers are soft but not soupy, then they are ready. Let cool in pan for 3 minutes before carefully transferring to plates to completely cool. the cookies will firm up once cooled.

Makes about 25 cookies

* I used alpine Spiced Apple Cider Drink Mix but any variety can be used. If you would like, substitute 2 teaspoons apple extract, or flavoring, or even melt down some apple hard candies.