HERMIT COOKIES

MAKES ABOUT 18 COOKIES

1 cup raisins  plus 1 cup raisins

2 tablespoons finely chopped crystallized ginger

8 tablespoons unsalted butter

1 teaspoon ground cinnamon

¼ teaspoon ground allspice

2 cups (10 ounces) all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¾ cup packed (5 1/4 ounces) dark brown sugar

½ cup molasses

2 large eggs

INSTRUCTIONS:

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. 

Process 1 cup raisins and ginger in food processor until mixture sticks together and only small pieces remain, about 10 seconds. Transfer mixture to large bowl.

Heat butter in small saucepan over medium-low heat, swirling pan occasionally, until nutty brown in color, about 10 minutes. Stir in cinnamon and allspice and cook until fragrant, about 15 seconds. Stir butter mixture into raisin mixture until well combined; let cool to room temperature.

Combine flour, baking soda, and salt in bowl. Stir brown sugar, molasses, second cup of raisins and eggs into cooled butter-raisin mixture until incorporated. Fold in flour mixture (dough will be very sticky) and refrigerate, covered, until firm, at least 1 1/2 hours or up to 24 hours.

Divide dough into quarters. Transfer 1 piece of dough to lightly floured surface and roll into 10-inch log. Transfer to prepared sheet and use ruler to neatly square off sides. (Each sheet will contain 2 logs.) Repeat with remaining dough. 

Bake until only shallow indentation remains on edges when touched (center will appear slightly soft), 15 to 20 minutes, switching and rotating sheets halfway through baking. Let logs cool on baking sheets for 5 minutes; transfer parchment to wire racks and let cool completely.

Cut logs into 2-inch bars and serve.

CHICKEN STEW

SERVES 6

INGREDIENTS

3 pounds boneless chicken thighs, trim fat and cut into bite-size pieces

3 tablespoons vegetable oil

2 medium onions, chopped

1 teaspoon fresh thyme, chopped

¼ cup flour

½ cup cooking sherry

4 cups chicken broth

4 small red potatoes, cut into bite-size pieces

2 medium sweet potatoes, cut into bite-size pieces
2 medium carrots, cut into bite-size pieces
1 small rutabaga, cut into bite-size pieces

2 bay leaves

¼ cup fresh parsley, minced

Preheat oven to 300 degrees.  Season chicken thighs with salt and pepper.  Using a large Dutch oven, heat 1 Tablespoon oil.  Add half the chicken thighs and brown for 5 minutes.  Remove and repeat with second half.  Remove and add 1 Tablespoon oil and cook onion and thyme for 5 minutes.  Stir in flour and cook for 1 minute.  Stir in sherry to deglaze the pan.  

Whisk in chicken broth.  Add potatoes, sweet potatoes, rutabaga, carrots and bay leaves.  Add the chicken back in.  Bring to a simmer on the stove and then transfer to the oven.  Cook for one hour.  Remove bay leaves, adjust salt and pepper seasonings as needed.  

Enjoy!

        Maine Seafood Quiche                                   

350º~45 minutes

  INGREDIENTS:

½ pound scallops, cooked and cut in small pieces

½ pound small shrimp, cooked (Maine shrimp is best, but if using larger shrimp, cook and cut into small pieces

½ pound crabmeat

8 oz. shredded cheddar

1 ½ cup light cream

½ cup Bisquick

Salt and Pepper

3 eggs

1 Tbsp. minced onion

DIRECTIONS:

Pour cream into a blender.  Add salt and pepper.  Blend on low speed, adding eggs and then onion.  Slowly add Bisquick.

Grease 2 small pie pans.

Pour liquid mixture into 2 small pie pans.

Pat in seafood.  Pat in cheese.

Bake on rimmed sheet to catch spills.  Bake at 350º  for 45 minutes.

Serve warm or cold!  

(I used aluminum pie pans because I made Maine Seafood Quiche to take for our teachers' breakfast.  Glass pie pans, of course, are much prettier!)

     

     Hard-boiled Eggs

           (NOTE:  Use eggs that are at least 5 days old for better peeling)

Bring water to boil.  Using a spoon, gently place each egg in pot.  Return to boil.

Cover and reduce heat to medium-low.  Cook for 12 minutes.

Remove pot from heat, place in sink and run cold water over eggs.  Peel and enjoy!

John McCann’s Steel Cut Irish Oatmeal

(aka Irish Porridge)

Serves 4

Sprinkle one cup of oatmeal into four cups of boiling water slowly as you stir.  When beginning to thicken, reduce heat and simmer (uncovered) for 30 minutes.  Stir occasionally.  Sweeten with berries, maple syrup, agave syrup, brown sugar, or honey.   May add milk, cream or buttermilk.

NOTES: 

-If thicker oatmeal is desired, use less water.

-Keeps well in the refrigerator for a few days. 

-Can also cook it overnight:  boil four cups of water, add one cup of oatmeal, and simmer for a minute.  Cover pot and store overnight in refrigerator.   The next day, cook on low for 10 minutes, stirring occasionally.   

• Corned Beef & Cabbage
  
  
  One 4-5 pound corned beef brisket
  16 cups cold water
  1 large or 2 small cabbage, cut into 8 thick wedges (leave part of the stem attached so the leaves don't separate in cooking)
  3-4 large Russet potatoes, peeled and cut into 5-6 pieces.
  1/2 bag of baby carrots 
  
  
  

Inspiration: "I love cooking with wine—sometimes I even put it in the food”  - Julia Child

                                     (The Murphy’s is for the cook)

DIRECTIONS:

Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.  (Note on braising:  “Low and slow” - oven temp of 200º for two hours and then 250º for the last hour and 45 minutes makes the meat tender).

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes and other veggies to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20-30 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes and carrots. Ladle some of the hot cooking liquid over the corned beef.  Can be served with apple cider vinegar- yummy!

NOTE ON STORING: After the meal is over, store the veggies in one glass container, the meat in another and some of the liquid in a third.  Refrigerate.  Next meal:  skim off any fat before reheating in the liquid.

Little Sebago Blueberry Cake  

2 eggs, separated

1 cup sugar, divided into 1/4 cup and 3/4 cup portions

¼ tsp. salt

½ cup butter, softened

1 tsp. vanilla

1 ½ cup flour

1 tsp. baking powder

1/3 cup buttermilk

1 ½  cup blueberries  (fresh Maine blueberries are best, but can use frozen - see note below)

1.  Beat 2 egg whites with ¼ cup sugar until stiff peaks form.  Set aside.

2. Cream butter with remaining 3/4 cup sugar, salt and vanilla.  Add unbeaten egg yolks.  Beat until creamy.  

3.  Mix dry ingredients.  Add to butter mixture in thirds, alternating with buttermilk.

4.  Fold in beaten egg whites.  Gently fold in blueberries. 

5.  Pour in greased 8X8” pan.  Sprinkle top with sugar.  Bake 350º for 50 minutes.

RECIPE CAN BE DOUBLED FOR LARGE 9 x 13" CAKE.  CAN MAKE MUFFINS AS WELL.

NOTE ON FROZEN BLUEBERRIES:  Thaw and gently place on paper towel to absorb liquid.  Gently toss in 1 tsp. flour so they don't "bleed" into the cake.