Buttery Nipple

Buttery Nipple

1 oz butterscotch schnapps
1/2 oz Irish Cream liqueur

Layer the Irish Cream over the butterscotch schnapps in a shot glass.  Shoot it.

Oh Mama!  That is good!!!

Butterscotch Bedtime Warmer

Butterscotch Bedtime Warmer

8 oz milk
2 oz butterscotch schnapps
1 tsp honey

Heat the milk in the microwave until warm (about 1 minute in mine!).  Add the butterscotch schnapps and the honey.  Stir, sip and enjoy.  This is my new favorite bedtime drink!  Very yummy!

Ginger Molasses Spice Cookies

I saw these cookies on the Today show a few days ago and thought I'd give the a try.  They are awesome!  I already had all the ingredients in my pantry and the dough was quick and simple to mix up.  I did use salted butter though, and reduced the salt from 1/2 to1/4 teaspoon.  The cookies are soft and chewy and taste wonderful!  And the whole house smells like Christmas!

Ginger Molasses Spice Cookies

• 12 tbsp butter, melted

• 1 cup sugar

• 1/4 cup full flavor molasses

• 1 egg

• 1 3/4 cup all-purpose flour

• 1/2 tsp ground cloves

• 1/2 tsp ground ginger

• 1 tsp cinnamon

• 1/4 tsp salt

• 1/2 tsp baking soda
• Sugar Crystals, if desired

Preheat oven to 350 degrees. Line 3 baking sheets with aluminum foil. Lightly spray foil-lined baking sheets with nonstick cooking spray.

In a large bowl, mix together melted butter, sugar and molasses. Add egg and mix until well blended.  Add the dry ingredients (flour, cloves, ginger, cinnamon, salt and baking soda)to the butter mixture and mix until combined. Dough will be wet. (I was a little worried at this point.  The dough looked like it would run into a big flat pancake, but I'm happy to report that they came out fine!)

Use a small cookie scoop or spoon to place 2 tbsp-sized drops of dough onto prepared sheets.  Leave at least 2 inches between drops of dough as it will spread as the cookies bake.  Sprinkle each cookie with sugar crystals if desired. I did...they look very pretty!

Bake in preheated oven for 8 to 10 minutes or until edges are slightly darkened.  Mine took 10 minutes and I ended up with 25 deliciously spicy cookies!  Yum!

Brisket

Cathy's First Brisket

1/2 cup light brown sugar
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp black pepper
2 Tbsp paprika
1 Tbsp chili powder
1/2 tsp cayenne
1 tsp ground cumin
2 tsp dry mustard
2 tsp Montreal steak seasoning
1/4 cup soy sauce
2 tsp Liquid Smoke
5 lb beef brisket
Beef Broth
1/4 cup soy sauce

Wash the brisket and place it in a large pan.  Combine first 10 ingredients and rub into brisket (both sides). Pour 1/4 cup soy sauce and Liquid Smoke on the brisket, seal the pan and refrigerate 12 to 24 hours.

Sear the brisket on both sides over a charcoal fire until well browned, basting with the juices from the seasoning mix.  Place the seared beef in a large baking dish.  Add enough beef broth to cover the bottom of the dish by about 1/2-inch.  Add the remaining soy sauce.  Seal the pan tightly with aluminum foil and roast at 325^F. for 3-4 hours or until the meat is very tender (but not falling apart!).

Remove from the oven and let rest for about 15 minutes.  Slice across the grain into thin slices and return them to the juices in the pan.

This was awesome!

Vanilla Dutch Baby

Vanilla Dutch Baby with Marinated Blueberries

For the Dutch Baby:
3 Tbsp butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated for 20-30 seconds in the microwave
1 Tbsp sugar
2 tsp vanilla extract
Pinch salt
2 Tbsp confectioners' sugar for garnish
Whipped cream, if desired

For the Blueberries:
1 pint fresh or frozen blueberries
1 tsp sugar
1/2 tsp fresh lemon zest

Preheat the oven to 400^F.  Place the butter in an iron skillet and place in the oven to melt.

In a small bowl, stir the blueberries, 1 tsp sugar and lemon zest together and set aside to marinate.

In a blender combine the eggs, flour, milk, 1 Tbsp sugar, vanilla and salt and blend on medium-high speed until well mixed.  Remove the skillet from the oven and carefully swirl the butter around the edges of the pan to coat it completely.  Pour the batter into the hot pan and return it to the oven.  Bake for 20-25 minutes, or until the pancake is puffed and golden brown along the edges.

Using a large spatula, remove the entire Dutch Baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and becoming soggy.  Or, if you're always in a hurry like me, sprinkle it with the confectioner's sugar and slice that sucker immediately into wedges and put 'em on plates! Serve with with marinated blueberries and a bit of whipped cream if desired.  Delicious!!

Adapted from a Melissa d'Arabian recipe.  I add a splash of lemon juice to the blueberries.  This recipe is also outstanding with a mixture of diced fresh peaches and strawberries.

Spicy Cuban Picadillo

1.5 lbs lean ground round
Garlic Salt & Pepper to taste
1 small minced onion
2.5 tsp cumin
1/4 tsp crushed red pepper flakes
2 tsp dried cilantro (or 2 Tbsp fresh chopped cilantro)
14.5 oz can stewed tomatoes
10 oz can Original Rotel tomatoes with chiles
15 oz can black beans, drained and rinsed
2 Tbsp fresh lime juice
1/4 cup catsup
1/4-1/2 cup raisins
Hot, cooked rice

Brown and crumble the ground beef with the onion, garlic salt and pepper in a large skillet over medium-high heat, stirring frequently.  Drain.  Add remaining ingredients (except rice).  Reduce heat and simmer about 15-20 minutes, stirring occasionally.

Serve over hot rice.

Yum!

Adapted from recipe at tablespoon.com

Blueberry Coffeecake

Blueberry Coffee Cake

¼ cup butter, room temperature

¾ cup granulated sugar

1 egg

½ cup milk

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 cups blueberries (if frozen, do not defrost)

Preheat the oven to 375. Cream together the butter and sugar. Add the egg, milk, flour, baking powder and salt and mix until just combined. Batter will be thick. Gently fold in the blueberries. Spread into a 9-inch pie pan.

Topping

½ cup butter, room temperature

1 cup granulated sugar

2/3 cup all purpose flour

1 teaspoon cinnamon

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter. There’s a lot of topping. It might look like there’s actually too much topping for the cake, but there isn’t. That topping bakes into a golden crunchy topping that’s perfect with the moist blueberry center, so pile it on. Bake for 25 to 30 minutes, or until lightly browned. Sprinkle with powdered sugar after it has cooled a bit, if desired.

Serve warm or room temp.

This was DELICIOUS! I didn't have a whole 2 cups of berries, but the next time I make this I'll make sure I do!  Absolutely scrumptious!  

I'm not sure where I found this recipe....only notes on the recipe I cut and pasted to my "I'm gonna try this someday" folder is what's listed below.  Kudos to Aunt Sylvia & Mom K! 

Recipe from Family, Food & Friends

Source: Aunt Sylvia & Mom K