Sultan's Kitchen

[hollyw 0]

These are my ALL TIME FAVORITE ginger cookies. This recipe is for 8 dozen, but I make my cookies a bit bigger and never get 8 dozen out of this recipe. If you have a mixer that can handle the dough, make the full recipe and give them to your friends. Pull them from the oven even if you think they need more time - if you cook them too long, they'll get hard.

Black Dog Fresh-Ginger Cookies

1/2 cup coarsely chopped fresh ginger

1-1/2 cups canola oil, divided use

3 cups granulated sugar, plus 1 cup for rolling dough balls

3/4 cup molasses

3 eggs

1-1/2 teaspoons salt

1 tablespoon cinnamon

5-1/4 teaspoons baking soda

3/4 teaspoon cloves

7 cups pastry flour

Yield: About 8 dozen

Heat oven to 350 degrees. Mix the chopped fresh ginger with 1/2 cup of the canola oil in a food processor fitted with steel blade (don't need to peel the ginger, it's gonna get thrown out anyways). Cover and process until well minced.

In a large mixing bowl, blend 3 cups sugar, molasses and eggs. Strain the minced ginger/oil mixture, reserving the liquid only. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth. Discard ginger pulp.

In a smaller mixing bowl, mix together the salt, cinnamon, baking soda, cloves and flour. Add the dry mixture to the wet mix and blend well.

Line large cookie sheets with parchment paper, grease with shortening or spray with a nonstick product. Scoop cookie dough by spoonfuls and roll in the reserved cup of granulated sugar for a crackled appearance after baking. Place on a prepared cookie sheet and bake for 8 to 12 minutes, just until the tops crack and the cookies are flat.

Meanwhile, prepare another cookie sheet and switch as you bake a sheet at a time. Cool cookies completely on wire racks; store in airtight containers.

Edited October 15, 2007 by hollyw

[JODO 2]

Chicken with croutons:

Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.

The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.

Cut the chicken up and place over the croutons along with the leftover juices.

This was very good! I used sourdough though and served it alongside green beans. It was a hit!

[sarah and hicham 3]

Chicken with croutons:

Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.

The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.

Cut the chicken up and place over the croutons along with the leftover juices.

This was very good! I used sourdough though and served it alongside green beans. It was a hit!

I'm glad it was good!

I'm making polenta tonight which I don't have much experience with. Ialready cooked it with herbs and garlic and parmasaen and put it on a sheetpan to cool and I'm going to saute pieces of it in olive oil for tonight.

Has anyone here cooked polenta?

[~Jackie~ 30]

Never cooked it, but I am open for trying it...what time is dinner?

Jackie

[sarah and hicham 3]

Never cooked it, but I am open for trying it...what time is dinner?

Jackie

One hour! We'll be in the back yard.

[MrsAmera 41]

Yes I've cooked it several times. I am trying to dig up a good recipe that I have for you. Will post soon.

[MrsAmera 41]

Italian Chocolate Sandwich Cookie

Chocolate Cookies:

1 cup unsalted butter, room temperature (2 sticks)

2/3 cup sugar

1 cup all-purpose flour

1 cup cornmeal or polenta

1/3 cup cocoa powder

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 orange, zested

Orange Filling:

1/2 cup unsalted butter, room temperature (1 stick)

3/4 cup powdered sugar

1/2 orange, zested

Pinch salt

Preheat the oven to 350 degrees F.

To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.

Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.

Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.

To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.

Gnocchi alla Romana:Roman-Style Gnocchi

3 cups milk

1 teaspoon salt

6 tablespoons butter plus 2 tablespoons

1 cup semolina, quick cooking or finely ground cornmeal

1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup

4 egg yolks

1/4 pound taleggio, cut into chunks

Preheat oven to 425 degrees F. Butter 1 cookie sheet with 3/4-inch sides.

In a 3 to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons butter. Pour in polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch. Allow to cool.

Using a pastry cutter or water glass, cut 3-inch quarter moons out of polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese and the cubed taleggio. Place in oven and cook 15 to 20 minutes, or until top is light golden brown. Remove and serve immediately

[sarah and hicham 3]

Amera- That's funny that you posted the gnocci recipe because just the other day my teacher taught us that gnocci in Rome is made with cornmeal instead of potatoes.

I made the polenta last night and sauted it and it was pretty good. I'm thinking that I don't really care for polenta but everyone else seems to like it.

[MrsAmera 41]

I think that it is an acquired taste. It's pretty good deepfried and then with melted mozz on it and dipped in marinara sauce lol

[ya falaha! 0]

Pumpkin Roll

Cake:

3/4 cup all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp cinnamon (you can use 1/2 tsp cinnamon and 1/2 tsp cloves instead, I don't cuz I hate cloves!)

1/4 tsp salt

3 large eggs

1 cup sugar

2/3 cup canned pumpkin

1 cup chopped walnuts (optional)

Filling:

8oz. cream cheese, softened

1 cups powdered sugar

1 stick of butter or margarine, softened

1 tsp vanilla

For the cake:

Preheat oven to 375F. Grease 15x10 inch jelly roll or cookie pan with sides; line with wax or parchment paper; grease paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder & soda, cinnamon and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan and sprinkle with nuts. Bake 13-15 mins until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Peel off paper. Roll up cake and towel together, starting with the narrow end. Cool.

Filling:

Beat cream cheese, butter, sugar and vanilla until smooth. Unroll cooled cake and spread filling over cake. Reroll cake. Wrap in plastic wrap or foil and refridgerate for at least one hour.

[~Jackie~ 30]

I was all over that pumpkin recipe..........til I got to the rollin part. Ya got a pic of the before or after of the rolling process?

Jackie

[ya falaha! 0]

Not mine but mine turns out just like this...

It's really easy actually. Prior to rolling it looks like a flat sheet cake. Rolling in the towel while still hot makes it flexible so when you fill it and reroll it, it doesn't crumble. I spread the filling all over the cake but I don't fill all the way out to the edge so it doesn't all squish out. Just make sure the filling isn't too soft otherwise there will be a lot of air pockets.

[sarah and hicham 3]

I have been thinking about that pumpkin roll cake all day! I think I have all of the ingredients at home.

It looks so good! Where is the recipe from?

[ya falaha! 0]

The Libby's canned pumpkin label.

My mom was cleaning out her pantry a few weeks back and asked if I wanted two cans of pumpkin. I took them thinking, what am I gonna do with two big cans of pumpkin? I saw the recipe on the label and thought I'd give it a try. It looks so fancy but so easy to make. I made one for us and one to take to our friends. It was a hit all around.

I have been thinking about that pumpkin roll cake all day! I think I have all of the ingredients at home.

It looks so good! Where is the recipe from?

[sarah and hicham 3]

The Libby's canned pumpkin label.

My mom was cleaning out her pantry a few weeks back and asked if I wanted two cans of pumpkin. I took them thinking, what am I gonna do with two big cans of pumpkin? I saw the recipe on the label and thought I'd give it a try. It looks so fancy but so easy to make. I made one for us and one to take to our friends. It was a hit all around.

I have been thinking about that pumpkin roll cake all day! I think I have all of the ingredients at home.

It looks so good! Where is the recipe from?

It was so good! I made it last night and had an end piece and cut up the rest to give to my Mom or Dad to take to work and I got to their house, got out of the car and everything slid into the driveway! Oh well, luckily it was easy to make and didn't take much time so I can give it another go. Thanks for the recipe!