Gingerbread Men

This has been my favorite gingerbread recipe since I found it sometime in college.  I ripped it out of a magazine and have no idea where the recipe originated.  I wish to thank the anonymous source for their contribution to my Christmas traditions.  We had these while we set up our Christmas tree this year.


Gingerbread Men
(printable recipe)
1/2 cup sugar
1/2 cup light molasses
1/2 cup butter, softened
1 large egg
2 1/2 cup all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/4 teaspoon salt


In a large bowl, beat first four ingredients until fluffy.  Stir in remaining ingredients and combine until smooth.  Refrigerate dough 30 minutes.


Heat oven to 350 F.  Between sheets of waxed paper, roll out dough 1/4" thick.  With a cookie cutter, cut out gingerbread men.  Re-roll out and cut more.  Decorate, if desired.


Bake 11-13 minutes until edges have started to brown.  Cool and decorate with frosting, if desired.

oyster stew

Yesterday I was shopping and saw a container of fresh oysters that brought me down memory lane.  I just had to purchase some to make some stew! My Dad would always make oyster stew for the holidays.  It would be an appetizer a couple hours before the dinner.
 Last night I made a pot and we had it as the main dish, with a side salad for dinner. I had some fresh parsley growing and chives in my herb garden that I snipped and garnished the top of the stew.

Oyster Stew
2 cups of milk
1 cup of cream
1 stick of unsalted butter
1 12 oz fresh oysters

Drain oysters and save liquid.  Heat oysters on low in melted butter. Do not overcook.
Heat 2 cups of milk and 1 cup of cream on low heat till hot. Add liquid from oysters. Then follow with oysters.  Cook all on low for about 20  minutes.
Pour into bowl and garnish with fresh parsley and chopped chives.
A few drops of tabasco can be added if desired.

Pumpkin Date Cookies

I am still enjoying pumpkin this fall. Pumpkin and dates are a favorite combination and I set out to make a healthier pumpkin cookie today.  Mission accomplished.  These cookies are made with whole wheat flour, quinoa flakes, pumpkin and dates.

Pumpkin Date Cookies
(printable recipe)
1/2 cup butter
1 cup brown sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole wheat flour
1/2 cup all purpose flour
1 cup quinoa flakes
1 - 8 oz. package chopped dates

In mixer bowl, combine butter and sugar until fluffy.  Add pumpkin, egg, and vanilla.  Mix well.  In small bowl, combine cinnamon, nutmeg, ginger, baking powder, salt and flours.  Add to pumpkin mixture combining well.  Stir in quinoa flakes and dates.

Drop by tablespoons onto parchment or silicone baking mat atop a baking sheet.  Lightly press on top of each cookie. Bake 13 -15 minutes or until set and bottoms are golden brown.  Cool.  Makes about 24-30 cookies.