Shortbread

I've been making this for years in the winter holiday season, and sometimes make a LOT, package it in waxed paper sandwich bags with ribbons and hand it out to friends and neighbors.  This was one of those years, and one colleague asked for the recipe, so here it is!

This makes two circular pans of cookies, about 28.  I doubled it and made cookies twice this season, and just now made another batch for an upcoming party.  They last for weeks and get even better as they dry out.

Ingredients

• 3 cups all-purpose flour
• 1 ½ sticks of unsalted butter, softened
• 1 ½ sticks of salted butter, softened
• ¾ cup confectioner's sugar
• ⅜ teaspoon salt
• ⅜ teaspoon double-acting baking powder
• 1 ½ teaspoons vanilla extract

• 3 tablespoons granulated sugar for topping

Instructions

1. Preheat oven to 350° F.  Put parchment paper into the bottom of two 9" round cake pans, simple metal ones work well
2. In a mixer on a slow speed, mix together first 6 ingredients until evenly crumbly, do not overmix into a batter - this should be pretty dry
3. Divide the mixture between the two cake pans
4. Using a wide spatula and another piece of parchment paper, press down on the crumbs and compress them into the pan
5. With a spoon, sprinkle the granulated sugar on the top
6. Put the pans in the oven in the middle, and bake for 7 minutes
7. Take them out and use a silicone knife (if you have one) or a sharp knife and cut wedges, you can also press some decorative patterns on the edge with a fork at this time if you want to
8. Return the pans to the oven and bake another 7-12 minutes, or until lightly browned
9. Let cool, and separate carefully

Gingermericubes (Ginger, Turmeric and Lemon juice ice cubes)

Equipment

• ice cube tray
• food processor
• peeler
• gloves, optional

Ingredients

• 1/4 lb fresh ginger root, preferably organic
• 1/4 lb fresh turmeric root, preferably organic
• Lemons.  Lots of lemons.  Last time I used 10, which was too many...but 6 would not be surprising.

Method

1. Peel the roots.  If you care about staining your hands and fingernails, wear gloves
2. Put the peeled roots into the food processor.  It will stain!!  So just be ready for that.
3. Pulse to fine.
4. Put the diced root mixture into the ice cube tray compartments.  
5. Juice and strain the lemons into a spouted measure, and pour into the compartments until they are just full.
6. Freeze the cubes.

 Use these in Bone broth (one cube per quart) or in soda water.

Chicken bone broth (Instant Pot)

Equipment

• Instant Pot (at least 6 quarts, big enough to hold a whole chicken)
• Strainer
• 4-5 Quart Mason jars

Ingredients

• 1 small whole frozen chicken
• 2-4 Frozen chicken feet (if you can get them)
• Salt
• Water

Method

1. Put the chicken in the pot, and fill almost to Max with water.  You could go all the way to Max if the chicken is fully submerged, but if anything is poking out give yourself a little leeway.
2. Add 1 Tablespoon of salt, or a little less
3. Seal the Instant Pot, turn venting off.  Set to Meat/Stew for 90 minutes.
4. When it's done, you can release manually or naturally.
5. Remove the chicken from the pot.  I usually put it into a glass baking dish, and spread out the meat to cool slightly.
6. If you need some broth for a recipe, remove it.  It's pretty darn good right now.  
7. Use the chicken meat for something delicious like Kota Soupa Avgolemono or Chicken Casserole (recipe TBD).
8. When you can, start separating the skin and bones and other inedibles, and put them back into the pot with the broth.
9. Add the chicken feet to the pot.
10. Close the pot again, and leave the vent open.  Slow cook as long as you can -- 20 hours is good!
11. When the broth is done slow cooking, strain it into the quart jars.
12. Cool the jars, and when you need to use the broth, skim the fat off of the top.

I do this about every other week.  Every three days, I'll open up a quart, skim the fat and drop in a Gingermericube.  The next morning, I shake it up and then pour out a mug and heat it in the microwave, and drink it as my breakfast.  Delicious!  I don't get sick very often at all -- just recently, I did get a cold for the first time in two years, and I hadn't been drinking my potion recently.

Doug's Piña Colada Pie

Preheat oven to 350 degrees.

Thoroughly mix the following ingredients in a large mixing bowl.

1 cup unsweetened dried diced pineapple
1 cup unsweetened shredded coconut
1/2 cup sugar
1 13.5 ounce (400mL) can coconut milk
1/4 cup small pearl tapioca
3 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup The Kraken black spiced rum

Pour mixture into:

1 gluten free pie shell

Bake at 350 degrees for 45 to 50 minutes.

Gluten free.
Ovo-lacto vegetarian.
Not dairy free, egg free or vegan.

Elephant Ears (Fried Dough)

Combine:

 3/4 cup warm milk

1/2 tsp salt

1 Tblsp sugar

3 Tblsp melted butter

1 Tblsp active dry yeast

Let yeast proof (get foamy). 

Mix in: 

2 cups all purpose flour

Knead until smooth, cover in bowl and let rise 30 minutes.

Knead lightly, divide into 8 small balls.

Flatten and roll balls into "ears". 

Roll them thin, as they will fluff and blister when fried.

Fry in 350 degree vegetable oil, turning once to lightly brown each side.

Keep warm in oven until done frying all 8.

Brush both sides of each piece with melted butter and sprinkle with cinnamon sugar.

Serve immediately.