FRUITY MEATLESS MINCEMEAT COOKIES (Easy 'N Tasty)

Even those who are not a fan of mincemeat adore these fruity (yes, meatless) cookies

and always come back for more!

The jarred meatless mincemeat consists mainly of fruit and spices,
hence this 7-ingredient recipe...

Yield: 4+ Doz.

Prep: 10 Mins.

Bake: 12 Mins.

INGREDIENTS

--Note: I've only slightly revised this recipe from its original None Such cookie recipe

and have been preparing these since grade-school days--

1-1/2 c granulated sugar

1 cup shortening at room temp (or 2 cubes salted butter, room temp - but omit salt below)
1 teaspoon vanilla extract

3 large eggs

3 cups sifted all-purpose flour

1 teaspoon baking soda
1/2 teaspoon baking powder

1/2 teaspoon table kosher salt

1-1/3 cups (1/2 of a 27 oz. jar) None Such (Borden) ready to use meatless (or 1 9-oz-pkg condensed, broken into small bits)

DIRECTIONS

Preheat oven to 350 degrees. Prepare cookie sheets lined with silpat liners or parchement paper; set aside.

In large stand mixer, beat sugar and shortening (or butter) until fluffy, about 4-5 minutes. Add vanilla extract and eggs; beat well. Sift flour, baking soda, baking powder, and salt through a sieve placed over mixing bowl of wet ingredients. Mix together, then add in mincemeat and mix until combined.

Drop cookie dough by heaping tablespoon fulls, 2 inches apart, onto prepared baking sheets.

Bake for 12 minutes, or until lightly browned, rotating baking sheet half way through. Do not over bake or cookies will become too dry.  These cookies are meant to be moist and cake like. ~ Enjoy!

SANDRA’S NO-FAIL EASY 'N MOIST MEATLOAF

A fabulous meatloaf that continues to

stand the test of time in

flavor and texture...

Servings: (8)

Prep: 10 Mins.

Bake: 1 Hour

Stand: 10 Mins.

INGREDIENTS:

Meatloaf:

1-1/2 lbs. lean ground burger (I used moose)

--Or, feel free to use ground venison, elk, caribou, or buffalo

1 large egg, beaten

2 teaspoons dried minced onion

2 tablespoons milk

1/3 cup chili sauce

2 teaspoons cider vinegar

1 teaspoon worcestershire

½ cup Italian seasoned bread crumbs

½ teaspoon Italian herb seasoning

½ teaspoon Kosher salt

½ teaspoon freshly ground pepper

Topping:

¼ cup chili sauce

METHOD

Preheat oven to 350 degrees. Spray a 5”x9” loaf pan, and set aside.

In a medium bowl, combine burger, beaten egg, dried minced onion, milk, chili sauce, cider vinegar, worcestershire, bread crumbs, Italian herb seasoning, salt, and pepper. Place into prepared loaf pan. Bake for 30 minutes. 

Remove from oven and top with remaining chili sauce, return to oven and continue baking for 30 additional minutes.

Remove from oven, and let stand 10 minutes for juices to redistribute. 

Slice into 8 servings. ~ Enjoy!

SANDRA'S HOMEMADE BASIC MOIST DRESSING (or stuffing if inside bird)

This my most flavorful basic dressing
that I tend to change up depending upon
what the main course is that I'm serving it with, i.e.,
with pork, I'll add chopped apples and dried cranberries, and so on...

Servings: (8 to 10)
Prep: 15 Mins. |
Bake 1 Hr..

Posted by Sandra

INGREDIENTS

1/2 cup unsalted butter
1 medium onion, chopped
2 stalks celery, chopped
8 crimini mushrooms, chopped
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon ground pepper
1/2 teaspoon savory
2 tablespoons dried parsley
1 tablespoon poultry seasoning
8 cups stale whole-wheat bread, broken into one-inch pieces
3 to 4 cups poultry stock (depending on how moist you like your dressing)
Kosher salt and freshly ground pepper, to taste

METHOD

Preheat the oven to 350 degrees.

Melt butter in large skillet and add all ingredients, except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well using clean hands, or if you prefer a large spoon. Let dressing cool.

Spray a 13”x9” baking dish. Transfer stuffing to prepared dish. Cover with foil that has been sprayed on the underside, and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes longer. - Enjoy!


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Tip:  I prefer my dressing more moist, so I leave the baking dish covered for the entire hour, your choice ;)

SANDRA'S CRUNCHY-MOIST TASTIEST EGGPLANT EVER

I have made eggplant using many methods
and this version tops them all,
it's like a meal in itself...

Servings: (4)
Prep: Stand time: 20 Mins. |
Fry/Bake: 35 to 40 Mins.

Posted by Sandra

INGREDIENTS

1 organic eggplant, peeled and sliced into ½” rounds
1 fresh lemon, juiced
Kosher salt
1 tablespoon olive oil
½ cup all-purpose flour
2 eggs, lightly beaten
¼ teaspoon cayenne pepper
1 cup dry italian breadcrumbs
½ teaspoon garlic powder
1 medium organic onion, sliced
2 organic tomatoes, sliced (or chopped)
1 tablespoon fresh organic basil, chopped
1 cup grated organic parmesan cheese
1 cup grated mozzarella cheese

METHOD

Brush the eggplant slices on both sides with lemon juice (to prevent oxidation), and sprinkle kosher salt (to remove bitterness) on both sides as well, and then place eggplant slices in a strainer over a bowl for 20 minutes,rinse and pat dry with paper towels.

Preheat oven to 350 degrees. Line baking sheet with foil, spray with oil, and set aside.

Heat olive oil in a large non-skillet over medium-high heat to par-fry eggplant, just until lightly seared. Place eggs in a shallow dish and slightly beat them with the cayenne pepper. Place the flour, breadcrumbs, and garlic powder in 2 separate ziploc bags. Dredge the eggplant slices first in the flour, in beaten eggs, and in breadcrumbs to coat. Fry coated eggplant slices in skillet, just until golden brown, about a minute per side (you may need to do so in batches). Season with kosher salt and ground pepper, to taste, and place on prepared baking sheet. In the same skillet add a bit more olive oil and saute the onions until translucent, and then layer them atop the slices of eggplant, topping them off with the tomatoes, basil, parmesan, and mozzarella.

Bake for 30 minutes in the preheated oven, until cheese is lightly browned, melted, and bubbly. – Enjoy!

~~~~~~~~~

Tip: I like to serve this dish with warm crispy baguette slices, and a fresh garden salad!

SANDRA'S SUPERBLY MOIST BANANA NUT and RAISIN BREAD

Over the years I've made many, many variations
and this is my absolute favorite to date...

Servings: (12 = 1 loaf)
Prep: 10 mins. |
Bake: 1 hr.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
1 teaspoon freshly grated orange zest
1/2 cup butter (1 stick), at room temperature
2 cups “ripe” bananas, cut into very small chunks (about 3 large)
1 teaspoon vanilla
2 teaspoons cinnamon
½ teaspoon nutmeg
3/4 cup of milk
1 cup combination of cup chopped pecans, and raisins
--(or craisins, or other dried fruit, or brand of nuts, also see “Tip”)

--Cinnamon/sugar for sprinkling on top

METHOD

Preheat oven to 350 degrees. Prepare a loaf pan sprayed with baking flavored oil.

Sift together the flour, baking soda, baking powder, and salt into large bowl.

In a medium bowl, cream together the sugar and butter. Beat the eggs slightly in another medium bowl, and add to the creamed mixture, mixing to combine. In the same medium bowl, add the chopped bananas, and then add to the creamed mixture. Add the vanilla, cinnamon, nutmeg, and orange zest and beat, just until combined.

Mix in the sifted dry ingredients until combined, then stir in milk and nuts (or your preferred additions, but do not exceed ½ cup total).

Place the mixture into the prepared loaf pan, and bake for 30 minutes, remove and sprinkle with top with cinnamon/sugar, and continue baking for 30 more minutes, until the top is brown and a toothpick inserted in center comes out clean.

Remove from oven and place loaf pan on its side for 10 minutes, and then place on a cooling rack and cover loaf with a clean kitchen towel to cool for 10 minutes before spreading slices with butter or cream cheese, and a hot cup of coffee or tea, or a cold glass of milk. – Enjoy!


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Tip: If you use frozen cranberries or blueberries, once thawed if there are any juices present be sure to drain first through a colander or sieve, although maintain the 1-cup quantity.

SANDRA'S MOIST MINT BUTTERCREAM CHOCOLATE CUPCAKES

How festive are these?!

Perfect cupcakes to serve any day of the year, 
although they're extra special on St. Patrick's Day...

Yields: (30 cupcakes)
Prep: 20 Mins.
Bake: 20 to 22 Mins.

***Chocolate Cupcakes
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup hershey’s cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon table salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

***Mint Buttercream
3 cups confectioners' sugar
1 cup butter, at room temp.
1 teaspoon mint extract
A few drops of organic green food coloring
--(enough to achieve your desired green hue)
1 to 2 tablespoons milk

***Garnish
15 peppermint patties, cut in half

Method for cupcakes:

Heat oven to 350 degrees.

In a small bowl, whisk eggs, then add the milk, oil and vanilla. Sift together, through a sieve, sugar, flour, cocoa, baking powder, baking soda and salt into a large bowl, then add wet ingredients from small bowl; continue whisking for 2 minutes. Add 1 cup boiling water and mix to combine (batter will be thin). Line medium-sized muffin cups with paper baking cups, and fill each 2/3rds full of batter. Bake 20 to 22 minutes until a toothpick inserted in center comes out clean. Move cupcakes onto wire racks to cool completely.

Method for buttercream:

Meanwhile, sift confectioners’ sugar through a clean sieve into a large bowl (do not skip this step as it makes for a creamier frosting). With a hand mixer on lowest setting, begin by adding butter and mix with sugar until well blended, and then increase speed to medium and beat for 3 additional minutes. Add mint extract, a few drops of green food coloring, and cream. Continue to beat on medium speed for 1 more minute, adding additional cream a bit at a time if needed for your desired consistency. Slightly snip bottom corner of a large ziploc bag and place a star-decorating tip into snipped hole, then fill bag with frosting, and close up bag. Pipe frosting onto cooled cupcakes.  Top each cupcake off with a half slice of peppermint patty. ~ Enjoy!