recipe sharing :)

[Soon]

Melt-In-Your-Mouth Eggnog Cookies

Yield: About 2 dozen

Ingredients

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
Frosting
1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
3 - 5 Tbsp eggnog
1/2 tsp rum extract
3 cups powdered sugar
Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

[mountainbikedyke]

...So when you making these for me?

Originally Posted by Soon

Melt-In-Your-Mouth Eggnog Cookies

Yield: About 2 dozen

Ingredients

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
Frosting
1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
3 - 5 Tbsp eggnog
1/2 tsp rum extract
3 cups powdered sugar
Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

[pajama]

Originally Posted by mountainbikedyke

...So when you making these for me?

I think she should make them when she's here visiting. Just sayin'.

[Chad]

Does anyone have a good recipe for greens?

[Orema]

Originally Posted by Chad

Does anyone have a good recipe for greens?

I like collard greens because they're a hearty (tough) green with a distinctive bite to the taste.

Here is a variation of a recipe I found here ....

Ingredients:

1 or 2 medium smoked ham hocks, or 1 pound smoked pork neck bones, or 1 ham shank (my preference is a shank)

2-3 pounds of collards or several large bunches (If you can't get them fresh, frozen will do.)

Take the meat and put it in a large pot of water. Make sure the meat is covered by the water. Bring the water to a rolling boil and let it "gently" boil for about 1.5 hours. Add more water as it boils down. The idea is to boil the meat until it begins to fall apart. You want the ham hocks to be falling apart, or almost falling apart, before you add the collard greens to the liquid. Once the meat is cooked, take it out of the pot to cool off. After it's cool, separate the meat from the fat, joints, or bone. Throw away the fat, joints, bones, etc and put the meat aside while you cook the greens.

Take the collard greens and separate the leaves (if fresh). Dunk each leaf in a large basin of water then rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicing through several leaves at once.

Next, add your collard greens to the pot. Slowly add them until the pot is full. Allow them to wilt as they cook - then add more. Cover and cook for thirty minutes on medium heat. Stir every few minutes. Taste to confirm they are the tenderness you prefer. Add the meat to the pot and serve.
____________
If you used frozen collards, simply pour them - frozen - right from the package to the pot.

If you use smoked neck bones, they usually don't take as long to cook as ham hocks.

I usually make this dish on holidays and weekends. Takes too long for me to cook when I come home after working.

You can double this recipe and freeze some for a later dater.

You can use smoked turkey, too.

I usually freeze fresh greens before I cook them. My mother would always wait till the first frost before picking the greens in her garden, so I'm thinkin' that freezing them may help too. Doesn't seem to hurt.

Good luck, Chad, and let us know if you make this or a variation of it!

[Orema]

This is quick and easy.

Get some Kale. Either get a bag or some leaves or some bunches. Clean it, toss the stems, cut it down.

In a sautée pan heat some olive oil. Then add some butter. As the butter is melting, add the kale and sautée it for a few minutes. Once it starts to wilt, add a little water (1/8 cup?). Keep the fire high and let the water cook down while you constantly stir the kale. Taste the kale to see if it's tender enough. If not, add a little more water and let it cook down.

Add salt, red pepper flakes and enjoy!

I often make this when I come home from work. It's quick fast and good. If you're dieting you can omit the butter, if necessary and it's still good.

I also cook spinach like this but spinach is so tender I use little or no water at all.

You can add garlic, sesame oil, green onions, all kinds of things. Experiment.

[homoe]

Originally Posted by Orema

This is quick and easy.

Get some Kale. Either get a bag or some leaves or some bunches. Clean it, toss the stems, cut it down.

In a sautée pan heat some olive oil. Then add some butter. As the butter is melting, add the kale and sautée it for a few minutes. Once it starts to wilt, add a little water (1/8 cup?). Keep the fire high and let the water cook down while you constantly stir the kale. Taste the kale to see if it's tender enough. If not, add a little more water and let it cook down.

Add salt, red pepper flakes and enjoy!

I often make this when I come home from work. It's quick fast and good. If you're dieting you can omit the butter, if necessary and it's still good.

I also cook spinach like this but spinach is so tender I use little or no water at all.

You can add garlic, sesame oil, green onions, all kinds of things. Experiment.

OH and me on Warfarin ! Me no can have kale! Darn it to all!

[Chad]

Thank you Orema, I am looking forward to trying your recipe.

Chad

Originally Posted by Orema

I like collard greens because they're a hearty (tough) green with a distinctive bite to the taste.

Here is a variation of a recipe I found here ....

Ingredients:

1 or 2 medium smoked ham hocks, or 1 pound smoked pork neck bones, or 1 ham shank (my preference is a shank)

2-3 pounds of collards or several large bunches (If you can't get them fresh, frozen will do.)

Take the meat and put it in a large pot of water. Make sure the meat is covered by the water. Bring the water to a rolling boil and let it boil for about 1 1/2 hours. Add more water as it boils down. The idea is to boil the meat until it begins to fall apart. You want the ham hocks to be falling apart, or almost falling apart, before you add the collard greens to the liquid. Once the meat is cooked, take it out of the pot to cool off. After it's cool, separate the meat from the fat, joints, or bone. Throw away the fat, joints, bones, etc and put the meat aside while you cook the greens.

Take the collard greens and separate the leaves (if fresh). Dunk each leaf in a large basin of water then rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicing through several leaves at once.

Next, add your collard greens to the pot. Slowly add them until the pot is full. Allow them to wilt as they cook - then add more. Cover and cook for thirty minutes on medium heat. Stir every few minutes. Taste to confirm they are the tenderness you prefer. Add the meat to the pot and serve.
____________
If you used frozen collards, simply pour them - frozen - right from the package to the pot.

If you use smoked neck bones, they usually don't take as long to cook as ham hocks.

I usually make this dish on holidays and weekends. Takes too long for me to cook when I come home after working.

You can double this recipe and freeze some for a later dater.

I usually freeze fresh greens before I cook them. My mother would always wait till the first frost before picking the greens in her garden, so I'm thinkin' that freezing them may help too. Doesn't seem to hurt.

Good luck, Chad, and let us know if you make this or a variation of it!