Puffy Gingerbread Cookies / Gingerbread Dough

My friend Joyce made these for me last Christmas, and I LOVED them.  They smell amazing, and taste even better.  A perfect way to start off your holiday season!

1 c. dark brown sugar
1/2 c. Grandma's brand molasses (USE THIS! no substitutes, or I will not guarantee the taste!)
3 1/4 c. all purpose flour
1/2 tsp. baking soda
1 egg
1 stick salted butter, softened
2 tsp. ground ginger
1 1/2 tsp. cinnamon
1 tsp. ground cloves

Preheat oven to 350.  Combine sugar, molasses and butter until creamy.  Add egg.  Beat well.  Add remaining ingredients, beat well.  Mixture will look crumbly at first.  Keep mixing until you have a shiny dough.  Divide into 2 large balls (or you can roll this onto a pizza pan for a gingerbread pizza cake).  Roll out on floured surface (use about 1/4 c. of flour) about 1/4 inch thick (or more if you like them thick).

Bake cookies at 350 for about 7-8 minutes.  DO NOT OVERBAKE, they will be too crispy.  Pizza cakes take about 10-12 minutes, depending on thickness.

Note: If you are using this recipe to make gingerbread houses, you may want to cook them til crispy, and it helps to chill the dough to keep the edges sharp.

Soup Swap!

Happy New Year Readers!  I'm excited for a new year of recipes to share, and kitchen stories to tell.  While I'm recovering from the holidays (yes, still.), here's an idea for you (wish I could claim it as my own)...

Host (or attend) a SOUP SWAP!

This was one of the best parties I've gone to...Not only was the company fabulous, but I got 4 new meals for my freezer!  What better time of year than the holiday season and/or early winter to get your freezer stocked with some ready to heat & serve meals?

Plus, so much healthier than a cookie exchange! Although I thew in a frozen log of cookie dough as a bonus for attendees...

Hint: make freezer friendly soups.  Dairy-based soups do not stay good as long, and are harder to re-heat without scalding the milk.

Swiss Cheese Fondue

Made this for book club and it was a hit!

Ingredients:
1 garlic clove, halved or 1/2 tsp. minced garlic
2 cups white wine, chicken broth or unsweetened apple juice, divided
1/4 teaspoon fresh ground nutmeg
7 cups (28 ounces) shredded Swiss cheese (if you don't have enough Swiss, you can substitute some with Gouda, Mozzarella or Gruyere)
2 tablespoons cornstarch
Cubed French bread

Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine). Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes. Yield: about 4 cups.

Easy Fresh Peach Freezer Jam

12 medium sized ripe peaches - peeled and pitted (you know they are ripe if they smell delicious, and the peel is easily removed.) This should make about 3.5 cups crushed fruit.
1 packet freezer jam pectin
1 1/2 c. sugar
1/2 TBS. lemon juice

Crush peaches in food processor. I like to leave chunks, but crush it more if you like your jam smooth. Once desired consistency is reached, mix in lemon juice with the peaches. In separate bowl mix pectin and sugar until well combined. Add 3.5 cups fresh crushed fruit. Mix for 3 minutes. Ladle into 5-8oz. freezer-proof tupperware containers. Let stand for 30-60 minutes until thickened. Keeps in refrigerator for 3 weeks, and can be frozen for up to 1 year. If you're like me, it won't last even close to that long!