365 recipes

Now that it is officially Fall, it's time for pumpkin cookies again :)   Dad's pumpkin cookies are delicious. Best way to describe the difference between them is that these are more spice than pumpkin. I like them both but sometimes prefer this spice version. I don't like using prepared pumpkin pie spice, it seems to change the flavor for me (I wonder if it's the amount of cloves?). This recipe hits the spice just right but of course alter as you like, it can take even handle more or less chocolate chips in it, or none at all.  In medium mixing bowl, mix dry ingredients together:  2 c flour 2 t baking powder 3/4 t baking soda 1 1/2 - 2 t cinnamon 1/2 t ginger 1/2 t nutmeg 1/8 t cloves 1/2 t salt In small mixing bowl beat together : 1/2 c sugar 1/2 c brown sugar, packed 1/2 canola oil 1 egg 1 t vanilla paste Then add:  240g pumpkin purée, ( about a small can if not using fresh) When blended well, add the pumpkin mix into the the dry mixture. Barely blend the two together

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com. What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far.  Cook  12 oz. spaghetti in generously salted boiling water.  While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired)  Zest  1 lemon into a large sauce pan (the spaghetti will go into it later)  and juice the lemon , setting the juice aside. Add 1/2 c. heavy cream and  4 Tbsp. unsalted butter to the lemon zest   and let it melt over low heat, stirring occasionally

 One of my fall favorites is simple butternut soup. I often just keep a box of it in stock in the pantry. After looking for a good homemade version - This was so delicious! It was a post by Cecilia Tolone on Insta. If you are pressed for time, you can easily substitute with canned squash. Look for the freshest squash when you have the time, it really makes a difference in the flavors.  The amounts in the recipe are general recommendations since the size of squash varies. I used a medium butternut, about 25 cm/10 inches . I would use a bit smaller pumpkin. Peel, seed, slice and cube your squash.  Drizzle a shallow baking dish with olive oil and put the squash in. Salt the squash lightly and place 4-5 dabs/tsps of butter on top. Cover with lid or foil.  Bake at 390º F / 200º C for about 30 minutes - so you can easily pierce it with a fork. While the squash bakes, chop a 1/2 a medium onion and 3 medium carrots into matching sizes - doesn't matter as they will be cooked and puréed. D

  Birthday Berry Tart I was intimidated watching bake-off and professionals make tarts but it turns out making a fruit tart is do-able! After looking at a few different recipes, I came up with this version to pack more flavors into the tart shell, which turned out tasting great, thankfully :) Take your time. Watch different videos about technique if you are needing more tips. It is not a quick process. The components can be made the day ahead which is helpful if you have the warning.   You can also use this recipe to make about 8 mini tarts   Paté Sucre Sweet tart dough for shell This makes enough dough for a large 11” tart - use less for smaller pans,   it can be stored in freezer for a couple months. If you don’t have a tart pan, I used a springform so I could still have the shell exposed Some recipes suggested a pie dish. Crumble together with fingers, pastry blender or paddle on mixer - briefly  - work quickly- do not melt the butter with fingers or friction- 3/4 c COLD unsalted bu

How did I miss putting this recipe on here years ago?! There are several versions. The original here is from the Swedish classic Sju Sorters Kakor. For presentation it is baked in a special ribbed pan - widely available and not expensive - called a Swedish/Rehrucken/Almond cake loaf pan.  They are about 4.75 x 12.25 inches & 2 inches deep.  It also works in a similarly sized baking dish or cake round, you just won't have the ribbed design.  Prepare cake pan with a light coating of oil or oil spray, as you want to be able to invert it after baking to present it with the pattern. Sprinkle sliced almonds into the bottom of the pan before pouring the batter into it.  Recipe:  Beat together until light and fluffy = "vit och skummig":  2/3 c - 1 1/4 c unbleached cane sugar (depending on how sweet you want it) 1/2 c softened unsalted butter Beat in, one at a time:   1 egg & 2//3 c milk OR 2 eggs Combine the dry ingredients:  1 1/2 t almond extract (unless you are grindi

 That's what this antique recipe is titled. It came in a old recipe box I bought from an antique store.  It calls for semi-sweet chocolate bars to be cut into pieces the size of a pea- so before chocolate chips were a thing. It appears to be from the 1930s since Nestle started selling "morsels" (chips) in their own bags in 1939. Regardless, they were some of the best chocolate chip cookies I have had in a while so its a recipe worth keeping! Cream together 1 c butter, room temperature 3/4 c brown sugar 3/4 c baking sugar (unbleached has better flavor and sandiness) 2 eggs, BEATEN, before adding to mixture Separately Dissolve 1 t baking soda in 1 tsp of hot water .  Combine 2 1/4 c SIFTED flour with 1 t of salt. Now add the above mixtures to the creamed ingredients. Add 4-5 oz of semi-sweet chocolate chips (1 c chopped walnuts were optional)  Add 1 t vanilla and mix well. Drop by tablespoons onto greased, parchment paper or silpat baking sheet Bake 10 minutes in 375 d