12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Health, Healthy Eating, Living Naturally, Treats

Man…there is NOTHING like gingerbread cookies in the fall but add caramel to the mix…WOW…too die for!

I love baking in the fall because of all the wonderful fresh spices. I also love the fact I have more time due to ministry slowing down. This recipe is so simple and will definitely make your family some happy campers! Plus, they were wonderful to have on our trip to Branson, MO. One cookie was enough to meet the snacking need and made the car smell good too!

Hope y’all love it as much as we did!

ENJOY!

Ingredients:

All spices I get through the link, Starwest…organic, fresh!

  • 2 cups flour
  • 1/2 tsp. salt
  • 1/4 tsp allspice
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg, fresh grated is best
  • 6 tbsp. salted butter softened
  • 3/4 sugar
  • 1/2 cup molasses or best yet, Sorghum (video below)
  • 1 large egg
  • 6 tbsp. caramel sauce (look below)

Directions:

  1. In a large bowl, whisk the flout, salt, allspice, cinnamon, cloves, ginger, and nutmeg.
  2. In the bowl of a mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy, about 2 minutes. Drizzle in the molasses, mixing well and scraping down the sides of the bowl if needed. Beat in egg.
  3. Reduce the speed to low and add the flour mixture in 3 batches, beating until just combined after each addition. Wrap the dough in plastic wrap (BPA FREE) and refrigerate until firm, at least 2 hours or overnight.
  4. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop a rounded teaspoonful of dough and root into smooth round balls. Place 2 inches apart on the prepared sheets. Gently press your thumb into the center of each to make an indentation.
  5. Bake until cookies are set but still soft, about 14 minutes. Let cool, slightly then press the handle of a spoon into each cookie center. Remove each cookie and let cool, then fill with 1/2 tsp. of caramel.

Making Homemade Caramel Sauce

  • 1 cup of sugar
  • 1/4 cup of Sorghum or molasses
  • 1/2 cup of half and half
  • 4 tbsp. butter
  • pinch of salt
  • 1 tbsp of vanilla, more if you like

Put all ingredients except vanilla in a saucepan over medium heat. Whisk for 5-10 minutes while cooking until thick. Add vanilla and cook for another minute. Turn off the heat, cool a bit then pour into mason jar. Refrigerate until cold.

What is Sorghum?

Sorghum is made from 100% pure, natural juice extracted from sorghum cane. The leaves from the cane are stripped by hand, and the heads are removed. The cane is then put through a roller press to squeeze out the sweet juice. The juice is strained again and cleansed of impurities and cooked down in open pans resulting in an amber-colored, mild syrup. Sorghum is one of the oldest natural sweeteners known, used by our ancestors as America was being settled. Besides being the energy food of the settlers, sorghum made their foods tastier and more nutritious. Sorghum contains such nutrients as calcium, iron, potassium, and phosphorus, and it contains no chemical additives.

The settlers found many ways to use sorghum sweetening drinks, making confection, flavoring meats, but its most popular usage was in baking. It was used in place of sugar in making pies, bread, puddings, and countless cakes and cookies. It is still a nutritious flavoring that gives any food that delicious taste and aroma the spells…HOMEMADE!

Written by the Schrock Family at Silver Dollar in Branson, MO

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Food, Ranch Life, Treats

My hubby and I saw a gal making these muffins and I commented to him how I made these when we were first married. I even still had the recipe in my special box. My sister gave me this to make when I was in my early teens and I LOVED them so much I would make them as often as I could. So of course when I got married they became my special go-to breakfast muffin. OH MY, are they amazing. The only difference was this gal dunked the whole muffin into butter, I just did the tops…I have now switched…the WHOLE muffin is so much more crunchy and yummy!

ENJOY every bite… as with a good cup of coffee or tea, you won’t eat just one!

Prepare 2 bowls for dipping or should I say drenching…

Ingredients:

  • 3 cups flour
  • 1 1/2 tsp. baking soda
  • 1 /12 tsp. cream of tartar
  • 1 tsp. salt
  • 1/2 tsp. grated nutmeg (using a whole fresh one is best, you will never go back to the store-bought bottles)
  • 2/3 cup butter, melted
  • 2 eggs
  • 1 cup milk
  • 1 cup of sugar
  • 3 tsp. cinnamon
  • 1 stick of butter, melted
Drench that muffin!
Smother that coating!

Directions:

Preheat oven 350 degrees

Spray 12 muffin cups

In a large bowl, mix flour, baking soda, cream of tartar, salt, and nutmeg

In a big bowl, blend together butter and eggs until creamy

Slowly add the dry ingredients alternating adding milk. Mix until all is well blended. ( I use my Kitchen Aid for this as it makes it easy to blend and add the alternating milk and dry ingredients.)

Using an ice cream scoop, plop into batter into muffin cups. By using the scoop they will be evenly baked and perfectly round.

Bake for 20-25 minutes

While the muffins are baking, mix a cup of sugar and cinnamon together in a small bowl. Have another bowl for your melted butter

When the muffins are done, while still warm, dip muffin into butter covering the whole muffin, then roll that buttery goodness into the sugar/cinnamon mixture covering the muffin. Repeat with all your muffins.

SERVE WARM…really there is no other way to eat them! ENJOY!!

PS…they freeze well too.

Enjoy EVERY bite!
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Ranch Life
Oh boy! I found a new recipe triggered by a relative on my husbands side. His great Aunt Cherie. SO simple using chocolate wafers (or make your own) and whipping cream! Yummmmmmy! For this is a Nanna’s treat with chocolate goodness! Aunt Cherie use to make this treat with her kids many moons ago and I can see why it was a hit. First, it’s cheap. Second it’s simple, easy to do with kids, and third everyone will love them! Try a batch you won’t be sorry! Ingredients: 2 cups of whipping cream 1 tsp. Vanilla 1 package of chocolate wafers (or make your own recipe below) 1 drop of Orange Essential oil Directions: 1) Whip cream in mixer until peaks form. At least 5 minutes or so. 2) Add vanilla, mix in. 3) On cookie sheet line with parchment paper. 4) Scoop cream mixture on one cookie and lay another on top. You can add another layer if you like or just top with cream. 5) Place  in freezer for 4 hours. TRY not to sneak and take one…FAT CHANCE…I did! Adding essential oils to your everyday cooking is not only adding amazing flavor, but is SO good for you instead of extracts full of yucky stuff. SO try it! Homemade Chocolate Cookies ½ cup (1 stick) unsalted butter, softened ¾ cup sugar ½ cup brown sugar, packed 1 tsp pure vanilla (or get creative and add orange, peppermint, or lavender, essential oil ONE drop) 1 cup all-purpose flour ¾ cup cacao powder ½ tsp baking soda ¼ tsp salt ¼ cup almond milk Directions:
  1. Cream together the butter, sugar, brown sugar, and vanilla or oils, about 2 minutes.
  2. In a separate bowl, whisk together the flour, cacoa powder, soda and salt.
  3. Next add the dry ingredients into the butter mixture. Add milk just to combine.
  4. Form a log about 1 ½ inches think. I covered my hands with coconut oil, you can use any oil even some butter.
  5. Place in refrigerator for 2 hours.
  6. Set oven 350 degrees. Place log on parchment paper on your cookie sheet.
  7. Cut each log piece about 1/8 inch thick coin size
  8. Make sure they are 2 inches apart or so. Bake for 8 minutes. Bake extra if they are not dry looking.
Your ready to put your whipping cream on and freeze! Or eat them all! Hope this is a wonderful time cooking with your children or grandchildren! God’s blessings, Love deeper, talk sweeter, Lee
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