Marikas master cookie recipe

 Marikas Cookies Master Recipe

	Chocolate Chip 190	Double chocolate 216	Oatmeal  178	Ginger
White Sugar	2.25c	2.25c	_________	_________
Brown Sugar	2.25c	2.25c	4.5C	4.5C
Lard	2.5C	2.5C	2.5C	2.5C
Eggs	6	6	6	6
Vanilla	1 TBSP	1 TBSP	1 TBSP	TBSP
Molasses				.5 cup
Baking soda	3 tsp	3 tsp	3 tsp	3 tsp
Salt	3 tsp	3 tsp	3 tsp	3 tsp
Flour	7C	6C	6C	7C
Oats	__________	________	3C	________
Cocoa	___________	1C	___________	_______
Spice	1TBSP Cinnamon	1 TBSP Instant Coffee gran	2 TBSP cinnamon	5 tbsp  ginger, 1 TB cinn, 3 tsp clove, 1tsp nutmeg or allspice
Mix ins	3C chips	3C chips	2 C raisins	Candied ginger chunks

Cream lard, sugars

Add vanilla, eggs, until fluffy 

Add rest of dry, mix

Put into .5TBSP balls for CC and Oat, 1 heaping Tsp for ginger and double chocolate

Bake- 

@350 10-12 for chewy

@375 7-9 min for crispy

Add 2 min to bake time for frozen cookies

Stove top rice pudding

1 cup  calrose rice

1 cup water

1.5 cup almond milk 

3 tbsp honey

Pinch of salt 

3/4 tsp cinnamon 

2 eggs 

1/2 cup almond milk 

Combine first set of ingredients, simmer for 15 minutes

Take pot off burner

Whisk second set of ingredients together well then pour into rice pot whisking briskly for a minute. 

Return to heat and simmer, stirring frequently until creamy texture is reached (around 5ish minutes) 

Remove from heat let sit 5 minutes and serve.  Serve with maple syrup drizzled over top 

Mashed potato pancakes

I came up with the idea for these after being stuck with what to do with a single cups worth of perogie filling, after a few times of making them I cemented my recipe into what you see here. 

1tsp baking powder

2 cups flour 

2 eggs 

1/2 tsp salt 

1 tsp garlic powder

1 tbsp onion flakes 

1/2 tsp pepper

Whisk dry together

2 cup mashed potatoes 

2 eggs 

1  and 3/4 cup water

Whisk wet together, making sure it is smooth

Stir wet into dry until batter is smooth

Heat oil or grease in pan on medium high 

Spoon 1/4 cup of batter into pan. Fry 2 minutes per side. 

Slow cooker Donair Meat

We love donair meat, what I don't love is how full of preservatives and MSG the store bought stuff is. I really like to make two loaves in my slow cooker and freeze one for later.  Donair meat is pretty versatile, some of our favourite ways to eat it include: 

-In pitas with lettuce , cucumber, tomatoes, quick pickled onions and dill sauce.

- In a salad

- On pizza with a white sauce

I've tried many recipes of Donair meat and none were quite right. I started doing the dash of this, dash of that method and came up with a version I was happy with. Today I measured it to share with everyone. 

Method: 

Whisk spices together in bowl

Knead spices into meat

Meat before kneading

Form meat into a ball, 

Using a big bowl (metal preferably) raise meat to shoulder height and smack into the bowl, it should flatten into a pancake shape. 

Repeat 40 times, before forming into a loaf check meat fibre make sure they look like little strands. (See picture) 

In this picture the meat fibers are just starting to look like strands, I slaped/kneaded 20 more times to finish it.

It should be consistent throughout, if not knead some more. 

Form into loaf

Place into greased medium crockpot in high for at least 4 hours, depending on your crockpot it could take longer or shorter. 

I prefer to let chill before slicing but at the very least let it rest  for 15 minutes before slicing. 

This was only rested 15 minutes. 

Full recipe:

Slow cooker Donair Meat

Makes 4 servings 

1/2 tsp salt 

2 tsp oregano leaves

1/2 tsp ground black pepper 

2 tsp Italian seasoning 

1 tsp garlic powder 

2 tbsp onion flakes

1/2 tsp smoked paprika

1/2 tsp paprika

1 tbsp parsley

1 tbsp cornstarch

1/4 tsp mustard powder

1 lb ground beef

Whisk spices together in bowl

Knead spices into meat

Form meat into a ball, 

Using a big bowl (metal preferably) raise meat to shoulder height and smack into the bowl, it should flatten into a pancake shape. 

Repeat 40 times, 

Before forming into a loaf check meat fibers to make sure they look like little strands. (See picture) It should be consistent throughout, if not knead some more. 

Form into loaf

Place into greased medium crockpot in high for at least 4 hours, depending on your crockpot it could take longer.

I prefer to let chill before slicing but at the very least let it rest  for 15 minutes before slicing. 

Molasses Asian Crockpot beef

Lately many Asian style recipes have come across my feed, they look so tasty with their rich brown sauces, topped with crisp, sharp green onions, I can see why they are so popular. I can almost taste them when I look at the pictures. I click on them and am saddened by how much refined sugar they contain, I might as well be eating a cupcake! 

Planning my meal plan for the week I brainstormed how I could cut down the refined sugar and this recipe was born. It still has sugar content but atleast it isn't refined. 

I could go on about honey and molasses supposed health benefits but I'm not going to, they are being used as a sweetner is this recipe. 

Enjoy and leave me feedback if you make it :)

Thanks

Molasses Asian Beef

2 Tsp garlic powder

1 Tsp ginger powder

4 Tsp onion flakes

1/2 tsp black pepper

1 tbsp canola oil

1/4 cup Blackstrap Molasses 

1/4 cup Soy sauce

1 Tbsp honey

1 Tsp fish sauce

1/8 Tsp sircha sauce

1/3 cup chicken broth

1 Tbsp Unseasoned rice vinegar 

2 Tbsp whole wheat pastry flour

1 lb beef, cubed into 1.5 inch 

4 greens onions

Dredge meat in flour

Dump in crockpot

Whisk remaining ingrediants together,

Pour over top

Cook on low for at least 6 hours

When ready to serve, use a wooden spoon to shred meat, 

Top with green onions and serve with steamed broccoli and rice or noodles.

Enjoy!  

World's best chicken dipping sauce

Ok, world's best might be stretching it a bit, though this is darn good sauce. We are having roast chicken for dinner and I came across a recipe for a dipping sauce. My darling husband mentioned he would love some sauce with dinner so a challenge was born, make a super awesome sauce comparable to a Canadian chicken chain. I googled and googled some more, found a recipe that looked good except I didn't want to make it on the stove and it was missing a little something. I added my magic touch, documented cooking times and voila!







World's best chicken dipping sauce "Swiss style"






3 cups water
3 tbsp tomato paste
2 tsp Worcestershire sauce
2 tsp lemon juice
4 drops hot sauce

1 chicken broth cube
1 1/2 tsp paprika
1 tbsp white sugar
3/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp poultry seasoning
1/4 tsp dried thyme
1/4 tsp ground sage
1/4 tsp ground ginger
1 tsp all spice
1/4 tsp dry mustard powder
1 tsp onion flakes
1 bay leaf
4 tbsp cornstarch


In a large microwave safe measuring cup whisk together wet ingredients.
In a bowl mix together dry ingredients.
Whisk dry mixture into the wet.
Microwave for 12 minutes on high whisking after every 2 minutes.

Note: My microwave is only 700kw, keep an eye on your sauce if your microwave is stronger.



The original unaltered recipe that I used as a starting point is here:

Shortbread drop cookies

Shortbread drop cookies

1 cup shortening softened 

1 1/2 cups all-purpose flour 

1/2 cup icing sugar 

Vanilla to taste, start with 1 teaspoon

Jam, chocolate chips, raisins, whatever you choose for the middle. 

Whip shortening until fluffy

Add other ingredients

Whip at least 5 minutes until really fluffy.

Roll into tiny 1.5 inch balls, squish slightly leaving a thumb print

Press jam or other fillings in middle

Bake @350F for 12-14 minutes until the texture changes and they look done. 

Cool before indulging.