Freezing unbaked cookie dough (chewy, hardy cookies work best, like sugar cookies, peanut butter cookies, and other types of drop cookies. Freezing is not recommended for delicate cookies or cookies with a liquidy batter):
1. Line a rimmed baking sheet, like a jelly roll pan, or a 9x13 cake pan with parchment paper.
2. After you have finished making the dough, create little balls of dough sized according to your recipe (teaspoon, tablespoon - whatever your recipe calls for!). Put the balls of dough on your baking sheet or cake pan. You can place them close together to cram as many as you can onto one sheet, but make sure they are not touching!Cover the entire pan with plastic wrap.
3. Put the cookie balls into the freezer for about 1 hour. Remove from the freezer.
4. Take a freezer storage bag and write the name of the cookie and the date. That way you know which recipe to reference when you want to bake them and you can make sure that your dough is still good.
5. Place frozen dough balls into the freezer bag, seal, and put back into the freezer. For optimal freshness, use your frozen dough within 6 weeks!
6. To bake frozen cookies, place frozen balls on a cookie sheet lined with parchment paper. Let them defrost on the counter for about 45 minutes. Bake as directed- you may need to add 1-2 minutes onto the original baking time. †Please note that the texture/look of the cookie may be affected (depending on the original recipe), but they will still taste fabulous!
Lemon Pomegranate Cookies
Makes approximately 2 dozen cookies
- 1 cup granulated sugar
- 2/3 cup unsalted butter, room temperature
- 2 egg yolks
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup pomegranate seeds
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Sift together the flour, baking soda, cream of tartar, and salt. Set aside.
3. Cream together the sugar and butter until fluffy. Beat in egg yolks one at a time. Stir in vanilla, lemon juice, and lemon zest. Gradually add in flour mixture. Mix until well-incorporated.
4. Gently fold in pomegranate seeds. If you don’t mind getting a little messy, try folding the seeds in by hand. It is the most gentle method!
5. Place heaping tablespoons of dough onto parchment-lined cookie sheets about 2 inches apart. Bake for 11-13 minutes or until edges are lightly browned. Cool on cookie sheets for 10 †minutes before transferring to wire racks to cool completely.
Mabon Apple Crisp
6 cups ( 2 pounds ) sliced and peeled apples
2/3 cup flour
1 1/3 cup Oatmeal
1 cup Brown Sugar
1/2 teaspoon Salt
1 teaspoon Cinnamon
2/3 cup Melted Butter
½ cup of walnut (optional)
Spread apples evenly on the bottom of an oblong baking dish. In a bowl mix together remaining ingredients until everything is moistened. Spread evenly over top of apples. Bake in a 375 degree oven until apples are soft (about 30 minutes) and topping is crisp.
Serve warm or cold. I like warm apple crisp topped with vanilla ice cream! YUM!!
Recipe by: Pauline Mansberger.
* 8-10 apples (I used gala for a less tart or intense taste)
* 1/2-1 cup sugar
* 4 tablespoons cinnamon (or 4 cinnamon sticks)
* 4 tablespoons allspice
1. Quarter your apples (no need to remove peel or seeds).
2. In a large stock pot add your apples and fill with water—just enough to cover the apples.
3. Add your sugar.
4. Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
5. Boil on high for one hour (uncovered) checking on it frequently.
6. Turn down heat and let simmer for two hours (covered).
7. Take off the heat after two hours of simmering and let cool.
8. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
10. (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do).
11. You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
12. Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon or, like my neighbors did if you like it really sweet, with marshmallows or marshmallow creme.
13. also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in place of the sugar or none at all.
Mabon is the Witch’s Thanksgiving, a time to
appreciate and give thanks to the Goddess for
her bounty and to share in the joys of the
harvest. Fall fruits, squash, gourds, pumpkins,
grains, nut breads, vegetables.
A magical Mabon beverage:… Hot apple cider !
Apple rules the heart, cider alone is a self-
love potion. By spicing it with cinnamon, ruled
by Jupiter and the Sun, we are in essence,
ingesting the sunlight.
~~Mabon Moon Cider
4 cups apple cider 1/2 tsp. whole cloves
4 cups grape juice additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape
juice. Add cinnamon, allspice and cloves.
Bring just to boiling. Lower heat and simmer
for 5 minutes.
Serve with ladle from a cauldron. Makes 8 cups , enjoy . ;)
We headed out to the apple orchards today but got sidetracked “family” .
In previous years we have gotten our fill of apples , honeycomb “fresh” , and corn to help with our celebrations , ( we are blessed to live in Wisconsin where it is all abundant ).
Don’t forget the wine sisters as it is a time of celebration and indulgence.
If you have a favorite Mabon recipe , please share , we haven’t decided on our feast yet .
Harvest Morning Muffins
- 3 eggs
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 cup grated apples
- 1 cup grated carrots
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 tbs. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
Preheat the oven to 375 degrees.
Lightly grease a 12-muffin tin or line it with paper liners.
Set aside. I
n the bowl of an electric mixer, blend the eggs, sugar and oil until well combined.
Stir in the grated apples and carrots.
In a separate bowl, sift the flours, baking powder, salt and cinnamon.
Blend the dry ingredients with the apple mixture until just combined.
Spoon the batter into the muffin tins and bake for 25 minutes.
Makes 12 muffins.
HONEY WHOLE WHEAT BREAD
- 9 cups whole-wheat flour
- 4 teaspoons salt
- 2 pkg. active dry yeast
- 1 1/2 cups milk
- 1 1/2 cups water
- 6 tablespoons butter
- 1/2 cup honey
Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely).
Gradually add to dry ingredients and beat 2 minutes.
Add remaining flour a cup full at a time until a soft dough forms.
Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes.
Place in large greased bowl and turn to grease all sides of dough.
Cover and allow to rise in a warm place until doubled in bulk, about one hour.
Punch dough down and turn out onto lightly floured surface.
Divide dough in half and shape each half into a loaf. Place into greased loaf pans. Cover and let rise in warm place until double in bulk, about one hour.
Bake at 375 degrees for 35-40 minutes.
Remove from pans and cool on racks.
Apple Pound Cake
2 cups sugar
1 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda
Mix together sugar and oil. Add eggs and beat well.
Combine flour, baking soda, and salt. Add to oil mixture.
Stir in vanilla, apples, nuts, and mix well.
Pour batter into a greased 9 inch tube pan
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.
1 stick margarine
1/4 cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.