Beanjar

American bean jar in the slow cooker@

Ingredients

• 1-1/2 cups ketchup
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup water
• 1/2 cup packed brown sugar
• 2 bay leaves
• 2 to 3 teaspoons cider vinegar
• 1 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15-1/4 ounces) lima beans
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

• Directions

  1. In a 5-qt. slow cooker, combine the first 10 ingredients. Stir in the beans and peas. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves. Yield: 16 servings.

Oatmeal raisin cookies

My Favorite Oatmeal Raisin Cookies

Rating: 51

Yield: Makes 4 dozen cookies

Ingredients

• 4 ½ cups old-fashioned oats (not quick-cooking)
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons salt
• 1 cup raisins
• 1 cup dried cranberries
• 1 cup plus 2 tablespoons butter, room temperature
• 1 ½ cups packed dark brown sugar
• 3 eggs, room temperature
• 1 tablespoon vanilla extract
• 1 ½ cups toasted chopped pecans

Instructions

1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment paper.
3. In a mixing bowl, whisk together oats, flour, cinnamon, baking soda, baking powder and salt.
4. Add the raisins and cranberries and stir to coat.
5. In a large mixing bowl, beat the butter and brown sugar together for 2 minutes or until light and fluffy.
6. Add the eggs and vanilla and beat another minutes.
7. Add the flour mixture and beat until completely incorporated.
8. Add the toasted pecans and beat just until distributed.
9. Drop two-tablespoon-size blobs onto prepared baking sheet, 2 inches apart.
10. Bake 12-15 minutes or until golden around the edges and barely set in the center.
11. Remove from oven and place pan on a cooling rack for two minutes.
12. Remove cookies from the pan and allow to cool completely on the rack.
13. Store cookies in tightly sealed container.

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http://www.leanncooks.org/cookies-bars-and-candy/my-favorite-oatmeal-raisin-cookies/

Scones

Scones. So simple, I don't even need to look up the recipe. Except... every so often, I vary my grandmother's basic mix with lavender, sultanas, cheese, carrot...

Here goes.

Rub 2oz margarine into 8 ounces self-raising flour and 2 dessertspoons sugar. Mix in 4 (or 4 1/2 ) fluid ounces milk/water - the dough should be nearly too wet too handle.

Lavender: add 2 tablespoons chopped lavender flowers

Sultana: add 2oz sultanas

Cheese: 2 oz grated cheese, plus a little for a topping

Carrot: reduce sugar, add 4 oz grated carrot, perhaps with half a teaspoon mixed spice.

Press into an even dough, cut out - star shaped cutters hold the shape quite well.

Bake in a HOT oven - at least 200 degrees, Gas 6 - for 10 - 12 minutes.

Coconut almond macaroons

• 2 egg whites
• 115g (4 oz) icing sugar or caster sugar.  
• I do 1oz only for Richard
• 115g (4 oz) ground almonds.  
• 1/4 teaspoon vanilla extract
• 115g (4 oz) dessicated coconut

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Method
Prep:20min  ›  Cook:25min  ›  Ready in:45min 

1. Preheat the oven to 150 degrees C (Gas 2). Grease two baking trays.
2. Use an electric beater to whisk the egg whites until stiff but moist. Sift in the icing sugar and gently fold into the egg whites. Gently fold in the almonds, vanilla extract and dessicated coconut until the mixture is combined, forming a sticky dough.
3. Spoon walnut-sized pieces of the mixture onto the baking trays.
4. Bake in the oven for 20-25 minutes, until the macaroons are crisp and golden on the outside.
5. Transfer to a cooling rack.

Almond stars

Ingredients 
Makes: 50 biscuits, depending on size

• 4 egg whites
• 250g icing sugar
• 250g ground almonds
• 1/2 lemon, zest grated and juiced
• 1 teaspoon ground cinnamon
• 1 pinch ground cloves

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Method
Prep:30min  ›  Cook:20min  ›  Extra time:1hr chilling  › Ready in:1hr50min 

1. Beat egg whites until stiff. Gradually beat in icing sugar, then fold in lemon juice, lemon zest, cinnamon and cloves.
2. Reserve and chill 8 tablespoons of mixture. Fold almonds into the remaining mixture; chill for 1 hour.
3. Preheat oven to 150 C / Gas 2.
4. Sprinkle sugar on work surface. Roll batches of dough to 1cm thick and cut out stars. If the dough is too sticky to handle, add a little more ground almonds.
5. Place stars onto a greased baking tray and brush with the reserved egg whites.
6. Bake for 15-20 minutes in the preheated oven.

Gingerbread

This recipe is from Delia's Cakes

Ingredients
175g plain flour, sifted
1 level tablespoon ground ginger
1 level dessertspoon ground cinnamon
¼ nutmeg, grated
½ level teaspoon bicarbonate of soda
2 tablespoons milk
75g black treacle
75g golden syrup
75g dark brown soft sugar
75g block butter
1 large egg, lightly beaten
Pre-heat the oven to 170C, gas mark 3

Equipment: A Silverwood loaf tin (or a standard 2lb loaf tin), lined with a 2lb traditional loaf tin liner

Method

Begin by placing the tin of black treacle (without a lid) in a saucepan of barely simmering water to warm it and make it easier to measure (see this recipe for weighing treacle).

Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side.

Now measure the black treacle, golden syrup, sugar and butter into a saucepan with 75ml of water, heat and gently stir until thoroughly melted and blended – don’t let it come anywhere near the boil and don’t go off and leave it!

Next add the syrup mixture to the flour and spices, beating vigorously with a wooden spoon, and when the mixture is smooth, beat in the egg a little at a time, followed by the bicarbonate of soda and milk.

Now pour the mixture into the prepared tin and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1¼–1½ hours until it’s well-risen and firm to the touch.

Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out.

If possible, store it in a cake tin, still in its lining, for 24 hours before eating, and serve it cut in thick slices spread with butter.

Norfolk Shortcake

Ingredients 455g (1lb) self-raising flour  170g (6oz) sugar  285g (10oz) currants or sultanas (whichever you prefer)  170g (6oz) butter or margarine (or 10oz if omitting egg) 1 egg (beaten) (keep a little for glazing)  A little milk to bind  You can add mixed spice if you like!
Method 1. Rub butter in flour.  2. Add sugar sultanas and egg.  3. Bind with milk and form dough ball  4. Roll out to about 1/2 inch thick, cut to shape/size you'd like to munch!  5. Glaze with the little bit of beaten egg you remembered to put aside. Sprinkle with sugar and bake at 190C or gas mark 5 for approx 20 mins.