Ingredients

• 1/2 C shortening (no substitutes)
• 1 egg
• 1/2 C sugar
• 1/4 C molasses
• 1 3/4 C unsifted flour
• 1 1/2 tsp Cinnamon
• 3/4 tsp Powdered Ginger
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 C seedless raisins
• 1/2 C chopped walnuts
• 1 egg white (optional)
• 2 T Vanilla Sugar or sugar (optional)

Preparation

1. Preheat oven to 375°F.

2. In a medium bowl, cream together the shortening, egg and the sugar. Gradually add the molasses and continue beating until fluffy.

3. In a separate bowl, combine the flour, Cinnamon, Ginger, baking soda and salt. Add the dry ingredients to the creamed mixture, beating just until blended. Fold in the raisins and walnuts.

4. Divide the dough into two equal portions. Place on a cookie sheet and form each half into a 12x2" rectangle, leaving 3" between the halves.

5. Bake 13-15 minutes. The dough should be slightly soft in the center.

6. In a small bowl, lightly beat the remaining egg. Remove the dough from the oven; brush each half with egg white and sprinkle with Vanilla Sugar if desired (if you are concerned about using raw egg, use pasteurized eggs or simply omit). While still warm, cut diagonally. Cool on a wire rack.

Penzey’s Spices

Ingredients

• 2 oranges, chopped
• 1 small jicama
• 1/4 c. bitter orange juice
• 2 tsp. good chile powder (pref. New Mexico)
• 2 tbsp. cilantro

Preparation

Chop all ingredients but the cilantro and mix. Let stand for an hour, then add cilantro just before serving.

Ingredients

• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 1 tbsp lemon extract
• 1 tsp vanilla extract
• 4 eggs
• 1 tsp minced lemon peel, rehydrated in 1tbsp water
• 1/2 cup sour cream
• 1/4 cup blue poppy seeds
• 2 cups AP flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk

Preparation

In a small bowl, combine flour, baking powder, and salt. In a larger bowl, beat together sugar and butter until well blended, then add the lemon extract, vanilla extract, and eggs and beat until fluffy. Mix in lemon peel, sour cream and poppy seeds. Add the flour mixture and milk in alternating increments, beating and scraping after each addition. Batter should be thick and fluffy.

Fill cupcake liners approx. 2/3rds full. Bake for 20-24 minutes, rotating pans half-way.

Penzey’s Spices

Ingredients

• 1 1/2 c. graham cracker crumbs
• 1/2 c. (1 stick) melted butter
• 1 14-oz can. sweetened condensed milk
• 1–2 c. (6–12 oz.) semi-sweet chocolate chips
• 1 1/3 c. flaked coconut
• 1 c. chopped nuts

Preparation

Preheat oven to 350 (or to 325 for a glass baking dish). In a small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool and cut into bars.

Eagle Brand Sweetened Condensed Milk

Ingredients

Cake:

• 1/2 Cup shortening
• 1/2 tsp. salt
• 1 1/2 Cups brown sugar, packed
• 1 egg
• 2 tsp. vanilla extract
• 1 tsp. baking soda
• 1 Cup buttermilk
• 2 Cups flour, sifted
• 1 1/2 Cups pears, peeled and diced into 1/4-1/2 inch cubes

Topping:

• 1/4 Cup cinnamon sugar
• 2 TB. crystallized ginger, finely chopped

Preparation

Preheat oven to 350°. Grease a 9x13 glass pan and set aside. Stir the baking soda into the buttermilk and set aside. Cream the shortening, salt, and brown sugar until light and fluffy. Add the egg and vanilla; mix well. Alternately add the buttermilk mixture and flour to the mixing bowl, beating well after each addition. Fold in the pears and pour into the greased pan. Mix together the cinnamon sugar and chopped crystallized ginger. Sprinkle evenly over the top of the cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Penzey’s Spices

Ingredients

• 2 1/2 c. milk
• 1 1/4 c. water
• 1 c. yellow cornmeal
• 2 cloves minced garlic (optional)
• 1 tsp. salt
• 1/2 c. parmesan
• 3 tbsp. butter

Preparation

Combine first 5 ingredients. Bring to a simmer over medium heat, whisking often. Cook until done, about 12 minutes. Stir in parmesan, butter and salt and pepper to taste.

Ingredients

• 1/2 Cup butter, soft (1 stick)
• 1 Cup brown sugar
• 2 eggs
• 2/3 Cup canned pumpkin
• 1 tsp. vanilla extract
• 1 Cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg

Brown Butter Icing:

• 1/2 Cup butter (1 stick)
• 3 Cups powdered sugar
• 1 tsp. vanilla extract
• 2 TB milk

Preparation

Preheat oven to 350°. Cream the butter. Add the brown sugar, eggs, pumpkin, and VANILLA and mix well. In a separate bowl, sift all of the dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9x13 inch pan and bake at 350° for about 15-20 minutes. Let cool and top with Brown Butter Icing.

Brown Butter Icing

In a heavy-bottomed saucepan, heat the butter over low heat until it is a light brown. Remove from heat and add the powdered sugar, VANILLA, and milk. Whisk until smooth and well blended.

Penzey’s Spices

Ingredients

• 1 9 inch unbaked pie shell
• 1 15 oz. Can solid pack pumpkin
• 1/3 Cup brown sugar
• 1/3 Cup granulated sugar
• 3/4 tsp. cinnamon
• 3/4 tsp. powdered ginger
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 2 eggs, well beaten
• 1/2 Cup milk

Topping:

• 1/4 Cup butter
• 1/2 Cup brown sugar
• 3/4 Cup coarsely chopped pecans

Preparation

Preheat oven to 350°. In a mixing bowl combine the pumpkin, brown sugar, granulated sugar, CINNAMON, GINGER, salt, VANILLA, eggs, and milk. Mix until well blended. Pour into the unbaked pie shell. Bake at 350° for 40 minutes. Meanwhile mix the topping ingredients until crumbly. Sprinkle the topping on the pie and bake an additional 25 minutes. Cool and refrigerate at least a few hours for easiest slicing.

Penzey’s Spices

Ingredients

• 1 15-ounce can garbanzo beans (chickpeas), drained
• 3 tablespoons fresh lemon juice
• 5 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, peeled
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric, divided
• 1 teaspoon smoked paprika, divided
• 2 cups water
• 1 cup quinoa (about 6 ounces), rinsed well, drained
• 1 teaspoon coarse kosher salt
• 1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
• 1 1/2 teaspoons ground cumin
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh Italian parsley

Preparation

Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Bon Appetit, August 2008

Strawberry sauce

• 2 cups strawberries
• 1 tablespoon sugar, or to taste

1. In a food processor or food mill, purée the berries until smooth. Add the sugar, a teaspoon at a time, making sure the sauce is not too sweet.

2. Strain the sauce through a fine mesh strainer to remove the seeds. Cover and chill. This makes 1 1/2 cups sauce.

Rhubarb crisp and assembly

• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• Finely shredded zest of 1 large orange
• 1 1/2 pounds (10 to 12 inch-wide stalks) rhubarb, trimmed
• 1 cup flour
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon finely ground white pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• Good pinch of ground cloves
• 1/2 cup (1 stick) butter
• 3 tablespoons orange juice
• 3 cups vanilla ice cream

1. Heat the oven to 375 degrees. Combine the sugar, cornstarch and orange zest in a large mixing bowl. Cut the rhubarb into 1-inch pieces (you should have about 5 1/2 cups), add to the bowl and mix with your hands until the rhubarb is evenly covered.

2. In a food processor or mixing bowl, blend the flour, brown sugar, pepper, nutmeg, ginger and cloves. Cut the butter into thin chips, then pulse or work the mixture lightly with your fingertips until it is the texture of raw oats.

3. Arrange the rhubarb mixture evenly in a 9 1/2 -inch glass pie plate, making sure all the sugar doesn’t fall to the bottom (if it does, spoon it over the rhubarb again). Sprinkle with the orange juice, then spoon the flour and spice mixture evenly over the dish.

4. Bake until bubbly and golden brown, 50 to 55 minutes, rotating the pan halfway through for even cooking. Serve warm, topped with a small scoop of ice cream and a splash of the bright red sauce.

Chicago Tribune