Digestives (Aka, Fancy Graham Crackers)

Bran: the ingredient frequently associated with flavorless, healthy muck.  But did you know it's one of the main ingredients in what was probably a childhood favorite?  The humble graham cracker.

Now, not that I don't like graham crackers as much as the next person, but they're messy and not really all that attractive.  Plus, I tend to like a slightly softer texture.  This is where the British alternative, the digestive biscuit, steps in.

Behold!  A soft, sweet-ish cookie with that graham cracker flavor!  I like the bottoms of mine with a thin layer of chocolate.

Ingredients:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup wheat bran (Check your whole or organic food section)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
2/3 cup brown sugar
10 tbsp butter
3 tbsp whole milk
3 tbsp heavy cream

Directions:
In a medium bowl, use a pastry cutter or food processor  to mix together all dry ingredients.  Cut in butter until butter pieces are small.  Add in milk and cream and continue to mix with cutter.  Mixture will be dry and crumbly.   Press together with your hands and refrigerate 20 minutes.  Roll out to 1/2 inch between 2 pieces of wax paper and cut into rounds.  Place on a cookie sheet lined with parchment paper.

Bake at 350 for 15 minutes, turning the pan halfway through.  Cool on a rack.

Leftover Rice Pudding

Leftover rice is nothing to be ashamed of.  Especially if you're trying to watch your portions (good job, you!)  On the other hand, having it sitting in a container at the back of the refrigerator growing steadily harder and unappetizing isn't really the best situation.  So what to do?

Add a few simple ingredients and enjoy it, that's what!


Ingredients:

1/2 cup milk (whole milk, skim milk, soy milk, almond milk, coconut milk, whatever you like milk!)
1/2 cup leftover rice, preferably not hard yet
1 tbsp sugar
1 tsp nutmeg

Directions:
Heat milk and sugar in a large mug in microwave for 2-3 minutes (warm, but not so hot a layer of skin forms on the milk)  Stir in nutmeg and rice.  Enjoy!

Merry Christmas Eggnog

There is, in my opinion, nothing quite as seasonal, delicious, relaxing, and utterly fattening as a really good eggnog.  If there isn't a part of your brain shrieking "This has to have a billion calories!" and another responding "Oh, hush, it's Christmas you Scrooge." then you can't possibly have a good batch.

This is my base recipe, sans alcohol, for those who may just like it by itself (as I occasionally do). Should you decide to add alcohol I recommend Baileys or Meyers, though I do know some people who like to add cinnamon schnapps.  Weirdos.

Makes a little more than half a gallon (depends on how much you slurp up while you're bottling it)

Ingredients:
12 egg yolks
1 cup sugar
6 cups whole milk
3 cups heavy cream
1 tbsp nutmeg plus some for garnish


Directions:
In a large bowl, use a mixer (hand or stand) to beat the egg yolks until they start to get lighter in color. Gradually add in sugar, continuing to beat, until sugar is fully incorporated.

Meanwhile, heat milk, heavy cream, and nutmeg in a large pot on the stove over medium high heat until steam rises off it.

Ladle a bit of the hot mixture into the egg/sugar mixture at a time and stir in between adds to prevent the heat of the milk from totally cooking the eggs.    When the bowl is about half full, dump the whole thing back into the pot with the rest of the milk mixture and cook, stirring frequently, for about 5 more minutes.

Pour everything back out into a bowl and either serve warm with nutmeg garnish (delicious!) or cool a little and pour into a storage container for later use.

Comforting Rice Pudding

Known in the cookbook I picked up the original from as Skansk Grot (yum...), this stuff is the perfect tasty breakfast food for the holidays since it makes a massive batch.  It's good hot, cold, and reheated.

Ingredients:
1 large apple (I like golden grimes or delicious, but pick what you like best) diced
1 tbsp butter
1 cup white rice (do not use brown  DO NOT USE BROWN!!!!!)
1 cup water
3 inch cinnamon stick OR 2 tsp ground cinnamon
4 cups milk
3 tbsp brown sugar
1/3 cup raisins (I like gold because they're prettier)
1 tsp vanilla

Directions:
Rub butter all over the bottom and sides of a LARGE saucepan (I use a spaghetti pot).  Let any leftovers melt onto the bottom.  Add rice, water, and cinnamon to the pan and heat over medium.

When the mixture boils, drop to a simmer and cover for 10-15 minutes or until the water has been absorbed.

Pour milk into saucepan, turn up the heat and stir until it begins to simmer.  Turn back down to low and add everything else except the vanilla.  Stir gently.

Cover the pan and simmer for about 45 minutes, stirring occasionally.  Remove from heat and add vanilla.

Simple Scones

Snack time! Want something sweet but not too sweet? Scones are perfect! Best when served fresh out of the oven.

Simple Scones
Ingredients:
4 1/2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
24 tbsp butter (3 sticks) COLD, cut into cubes
1 1/4 milk
1 large egg, beaten, with 2 tbsp milk

Directions:

Preheat oven to 400 degrees. Cover two baking pans with parchment paper.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the butter and cut it (*) into the flour until the mixture resembles cornmeal. Do not work the dough too much (ingredients should still feel cold)

Add the 1 1/4 cup buttermilk and mix until just combined and the dough begins to stick together. Add additional milk, 1 tbsp at a time if the dough seems too dry.


Turn dough out onto a lightly floured surface and roll or pat it into 2 6inch rounds about 1 1/2 inches thick. Cut each round in half, then cut each half into 3 triangles. Separate the wedges slightly and brush the tops with egg wash.

Bake until golden brown and firm to the touch: 30-35 minutes.

(*) Cutting in the butter can be done in a few different ways: with two knives (cross your wrists in an X and pull knives towards each other, being very careful not to snick your fingers), with a pastry cutter (a metal half circle with slits on the bottom that usually has a wood or plastic handle and is pressed into the dough repeatedly), or with a food processor (blend in pulses, not a constant run since the constant speed will warm the dough)

Citrus Fettucine

This is one of my all-time favorite dishes and a big one with Cath and Britt any time we get together. Make sure to use a big pan!

Citrus Fettucine

Ingredients:
1 box fettucine (or linguine)
1 large lemon
1 orange
1 cup heavy cream
1 cup half and half*
2 tablespoons creme de menthe
leaves from 4 springs of fresh mint, shredded
1 1/2 cups grated parmessan and/or romano cheese

*If you don't have half and half, increase heavy cream to 1 1/2 cup and use 1/2 cup of whole milk

Directions:

Set a large pot of water to boil over high heat.

Gently scrub the lemon and the orange under warm water to remove any wax from the peel. Pat dry, then zest.

Combine cream, half and half, and citrus zests in a large skillet over medium heat. Bring to a boil, stirring frequently with a wooden spoon and cook until reduced by about 1/4 (10 or so minutes) Add the creme de menthe and cook another 2 minutes.

Meanwhile, add the pasta to the boiling water and let cook until desired texture is achieved (about 10 minutes for a little softer than al dente)

Using tongs or a spaghetti scooper, transfer the pasta to the skillet with the sauce. Add cheese and cook over medium heat, stirring constantly, until the sauce thickens (about 1 minute) Plate the pasta and garnish with shredded mint.

Serves 4-6 people

A note of warning: this recipe does not reheat well. The oils from the dairy products separate out.

Fascinating Substitutions: Sour Cream

So I set about making coleslaw the other day only to find out my sour cream had gone bad. A lesser person might have said "Forget this" and tossed the lot. I, however, hopped on google and researched until I found out...

6 oz cream cheese+3 tbsp milk= sour cream

Skeptic that I am, I couldn't believe it would taste right, but I tell you it made the best coleslaw I've ever had. Just make sure you whip the tar out of it to get the lumps out.