Lactose-Free Molasses Cookies

Roy and Ash, this one is for you!!!  

3/4 cup vegetable shortening

1 cup light brown sugar

1 egg

1/4 cup molasses

2 1/2 cups unbleached all-purpose flour

2 teaspoons baking soda

1/8 teaspoon salt

1/4 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon ginger

1/2 cup granulated sugar, for dipping

1/4 cup water

In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, brown sugar, applesauce, and molasses. In a separate medium bowl, combine flour, baking soda, salt, cloves, cinnamon, and ginger with a wire whisk. Add to shortening mixture, and mix until combined. Chill dough in refrigerator for 1 hour.

Preheat oven to 375ºF, and line a baking sheet with parchment paper. Shape dough into 1-inch balls using your hands. Dip each ball into 1/2 cup granulated sugar, and sprinkle a couple drops of water onto each ball using your fingers. Place each ball on the baking sheet.

 Bake 12 to 14 minutes, or until lightly browned. Cool completely on baking sheet.

Pork with Beer and Bacon Gravy

Courtesy of Rachel Ray!  Really, when is bacon NOT good in a dish??  You'll definitely want to serve this pork with rice or mashed potatoes to soak up the delicious beer bacon gravy!

Ingredients

• 4 boneless pork chops
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, plus a drizzle
• 2 thick slices smoky bacon from deli counter, diced 1/4-inch
• 1 medium onion, diced 1/4-inch
• 1 rounded tablespoon all-purpose flour
• 1 bottle amber to dark German beer
• 1/2 cup stock

Directions

Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 4 to 5 minutes. Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon (or save to sprinkle on top for garnish!) until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Add pork to gravy and continue to cook for 3 or 4 minutes and season with pepper. Pour the gravy over the chops and serve immediately.

Mini Prosciutto Panini's

Wegmans has a great selection of sandwich toppings on their olive bar.  I personally LOVE the oven dried tomatoes.  Delish!  Other favorites are the eggplant and roasted peppers.  All you need is:

Fresh Prosciutto

Mozzarella or Provolone Cheese

Oven Dried Tomatoes

Pre-sliced Baguette

Olive Oil

Create your sandwich and place in the panini press until toasted.  ENJOY :)

Honey Garlic Shrimp

This is a great go to dish on the fly!  We always enjoy this simple tasty meal!

2 large cloves of garlic

2 TB honey

4 TB extra virgin olive oil

1 TB parsley

1 lemon; juiced

1 tsp. hot pepper flakes

Preheat oven to 400 degrees.  Mix shrimp with ingredients.  Bake for 10 minutes, until all shrimp are pink and cooked through.  Serve over brown rice!

Enjoy :)

Apple Pie

Ingredients:

Pastry for 2 crusts
8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk

Directions:

1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

6. Bake at 425 degrees F for 15 minutes.

7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

Ricotta Gnocchi

Easy Ricotta Gnocchi
Serves 8

One large 2lb. container whole-milk ricotta
One small 15oz. container part skim ricotta
2 large egg
1/2 cup finely grated Parmesan or pecorino cheese
1/2 teaspoon salt
1-2 cup flour
flour to roll dough in

Set a strainer line with three coffee filters or paper towels over a bowl. Add the ricotta and let the cheese drain for about an hour. (This can be done several days in advance.)

In a large bowl, mix the strained ricotta, egg, cheese, and 3/4 cup of the flour until all ingredients are incorporated. Cover and refrigerate for 15 minutes.

Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour one tablespoon at a time until you reach a tacky, workable consistency. Refrigerate for another 15 minutes.

Before shaping, put a large pot of water on the stove to bring to a boil. Sprinkle a baking sheet with flour and set it close to your work space.

Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick.

Using a bench scraper or sharp knife, cut the log into 3/4" pieces. You can leave them as little 'pillows' or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb.

Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat rolling process with the remaining dough.

Add 1 tablespoon of salt to the water and half of the gnocchi. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let them cook an additional 2 minutes. Remove gnocchi with a slotted spoon and transfer to a colander set over a bowl to finish draining.

Repeat with second batch of gnocchi.

Toss the gnocchi with sauce and serve immediately.