I decided to share Rick’s cold and so I have been down for the count. Things that I have fallen behind on prey upon my mind while I am sick so I at least am catching up on writing while I am falling farther behind on other things like actually cooking or baking.  Sorry my friends from Tuesdays with Dorie, Craving Ellie in My Belly and The Cake Slice Bakers -I have no posts for you this week- I’ll try to catch up next one. If I make no sense -please blame the cotton wool between my ears. I feel as though I am under water.

I forgot to post my Operation Baking GALS package this round AND I forgot to take a picture of the contents of the box so you just get the outside and a picture of the granola I made for our Navy hero  Brandon this time. I sent some really healthy treats. In the package are:  Home made Granola, Ginger snaps, Flax/whole wheat Crackers, Peanuts, Peanut Butter, Nutella, Fruit Leather, Chap Stick, Mentos, Cliff and Kashi Bars, a Salt Lake City Magazine, playing cards and a Robert Ludlum Novel.

Granola

• 10 cups rolled oats -I use organic

• 1 cup unsweetened dried coconut

• 1 cup slivered almonds

• 1 cup shelled walnut pieces

• 1/2 cup raw sunflower seeds

• 3/4 cup dried cherries

• 1/2 cup dried cranberries

• 1/2 cup dried blueberries

• 1/3 cup oat bran

• 1/4 cup flax seeds

• 1/2 cup unsweetened applesauce

• 1/2 cup unsweetened pumpkin puree

• 1/4 cup brown sugar

• 2 teaspoons Cassia Cinnamon

• 1 teaspoon salt

• 3 Tablespoons vanilla extract

• 1/4 cup Pomegranate juice (use POM brand)

• Hot water to moisten if needed

Preheat the oven to 300F. Put the oats, coconut, nuts, seeds, bran and fruit into a giant bowl, mix with your hands or a spoon until well combined. In a medium bowl or blender, mix the applesauce, pumpkin puree, brown sugar, cinnamon, salt, vanilla and pomegranate juice together. Pour over the oat mixture and stir to combine, mix well. Squeeze and see if small clumps will hold together, if not , add enough hot water to moisten the mix until it does. Spread on a full size or two half size baking sheets and bake for about an hour and a half or up to two hours. Stir every 20-30 minutes turning it over gently so you don’t break the clumps. When golden and fragrant and dried through, remove from the oven an cool. Store in an airtight container. 

I hope Brandon enjoys it.

I was part of Team Spatulas and Corkscrews  round #4 hosted by the lovely Donna at Spatulas, Corkscrews and Suitcases. We have a new website over at Operation Baking GALS and a new sponsor. You can all join in baking and sending packages to our service men and women or even just donate so that those who are willing to bake can have some of the costs of shipping the packages defrayed. Thanks to Susan at She’s Becoming Doughmestic  for starting the whole ball rolling.

As for my other blogging friends- I’m sorry I’m behind- go on- I’ll catch up soon- I promise.

I joined Operation Baking GALS for another round on the Team of Donna at Spatulas, Corkscrews and Suitcases to send a package of home baked goodies to Chaplain Jones at the 10th Mountain Division. When the time came to bake I came down with a bad cold and sort of fell of of my horse. Since I am a strong believer in keeping one’s germy contagion to oneself I let Donna know that I would wait for my cold to pass before baking for the Chaplain.  After that my own son was home on leave at the time as well and frankly I had a hard time getting myself together to get the package put together and sent off.  Finally though- the package is on its way! Yeah!

I decided to bake German Molasses Cookies cut into hearts and maple leaves shapes. I also went to Sur La Table and bought a nice paper baking pan so that I could send a batch of walnut/espresso brownies uncut. I think they stay better for shipping that way. Some locally made salt water taffy and a few odds and ends such as fruit leather, peanuts, Mentos and chapsticks rounded out the package. I sent a couple of pics of our own mountains and a crossword puzzle book as well. 

Walnut Espresso Brownies

• 1/2 cup butter
• 2 ounces unsweetened chocolate (I use Guittard Oban buttons)
• 2 teaspoons instant espresso powder
• 1 cup sugar
• 1 teaspoon vanilla
• pinch of salt
• 2 eggs, room temperature
• 1/2 cup AP flour
• pinch of baking powder
• 3/4 cup walnut halves, reserve a few for sprinkling on top of batter
• 3/4 cup bittersweet or semi sweet chocolate chunks or chips

Preheat the oven to 350F. Line an 8 x 8 baking pan with parchment or butter and flour a similar sized pan. Melt the butter and unsweetened chocolate together in a small saucepan over low heat add the espresso powder and stir in. Pour into a bowl and let cool a bit.  Add the sugar and salt and stir well. Then the eggs, one at a time, beating after each.  Add the pinch of baking powder to the flour and then fold both in gently stirring only enough to mix well. Add the bittersweet chocolate and nuts and scrape into prepared pan. Top with additional walnuts and bake for 20-25 minutes- just until the center is set. Cool and cut into pieces.

A recipe from my Aunt Becky:

German Molasses Cookies (My Favourite Gingerbread Men)

• 1 Cup butter
• 1-1/4 Cup light molasses
• 3/4 cup firmly packed light brown sugar
• 4 Cups of sifted AP flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cloves

Melt butter, add molasses and brown sugar and heat until the sugar is dissolved, stirring occasionally. Pour into your mixer bowl and cool.  Sift the remaining ingredients together and add to the cooled mixture in fourths, mix until blended after each addition. Turn dough out onto a lightly floured surface and knead until easy to handle, adding more flour if necessary. Wrap in plastic wrap and refrigerate for one to three days to ripen the flavours. Roll a quarter of the dough out at a time on a floured surface to 1/4″ thick and cut with cutters into the shapes you desire. Bake in a preheated 350F oven for about 13 minutes for gingerbread men cut 1/4″ thick. If you like them chewy bake just until barely set on top, baking longer will make them more crisp. Remove to a baking rack to cool. Stored in an airtight container, they keep very well.

Operation Baking GALS was started by Susan at She’s Becoming Doughmestic and has now grown to over 300 bakers. So come on join up!- you don’t have to have your own blog to join -just head on over to the Baking GALS site and register then sign up for a team and send some home made love to your own soldier!

You haven’t heard much from me in a while I know- first I had a bad cold and then I let a few things fall to the wayside as my son returned home for an 18 day leave- plus we went on a quick road-trip to California to spread my FIL’s ashes. Our son had a long list of things he wanted to do while at home and many of them included food and “dishes he misses.”  So I have been cooking but not really taking the time to photograph or write about it.

 I  think I’ve mentioned this before but when I married Rick he came with the “gift with bonus” of three teen-aged stepchildren.  Our youngest son, Ryan, is the only one who lived with us and with him I got an instant motherhood experience. Amid all the promise and peril that parenting holds, becoming his Mom-G is one of the best experiences in my life.

Ryan is currently serving in the U.S. Army in Iraq. Everyday I say a little prayer to keep him safe and return him to us unscathed- I try to visualize a bubble of safety around him. I don’t like to publicly discuss politics much- I feel much the same about religion- best kept to one’s self but I try to take the position of “live and let live. ” But without regard to what I feel about the war- I absolutely support our men and women in service. I think we should do better by them and I think we should expect them to uphold their creeds of honor and duty and in return we must do the same in caring for them. When Ryan chose to join the military it was not to wage war but because he wanted to make a difference, pay for his education and because he also had a strong conviction that it was better for him to serve than for a married man with children to have to leave his family. I will say that I just about busted my buttons with pride at that sentiment. We’re very proud of the man he has made of himself. Okay so the Mama will get off of her soapbox now and share a recipe.

Gabi’s Tomato Sauce with Italian Sausage

• 1 pound of sweet Italian Sausage links
• 1/2 pound hot Italian Sausage links
• 1-2 large onions, chopped
• 2 Tablespoons of olive oil
• 3-4 ribs celery, minced
• 1 large purple shallot minced
• 1 large carrot, finely minced
• 3 cloves garlic minced with some salt
• 2 cloves roasted garlic, smashed
• red bell pepper, diced
• green bell pepper diced
• 2 cups fresh sliced mushrooms
• large can of crushed tomatoes
• 2 Tablespoons of Tomato paste
• several washed fresh sprigs of Oregano and Thyme, leaves removed and minced
• basil pesto- a big spoonful
• 2 bay leaves
• splash of red wine- whatever drinkable you’ve got on hand
• salt, pepper to taste and a pinch of sugar to balance the acidity of the tomatoes

Roast the links if you want to heat the oven for another purpose or brown them well in a heavy bottomed skillet. Slice into bite sized chunks and set aside. Heat the olive oil in a heavy bottomed stock pot or large saucepan. Add the onion, pepper, shallot, mushrooms, celery and carrots and cook until the vegetables are soft and the onions are translucent. Add the garlic and cook a bit, then add the sausage back in. Add the tomatoes, herbs, wine and seasonings- cook until bubbling and thick and then transfer to a slow cooker or simmer on the back of the stove all day stirring occasionally. Taste to adjust seasonings and serve over cooked pasta. Finish with a little grated Parmesan cheese if desired.

Enjoy with someone you love and treasure your time together!

Ryan’s on his way back to Iraq now, it was hard to let him go again  and I can’t wait for his tour to be over. I’m baking some cookies to send in his next package to keep my mind off of it.

Also I’ve finally put my package together for another soldier for the 3rd round of Operation Baking GALS and I’ll get that up ASAP.

xo

If you haven’t heard of Operation Baking GALS let me tell you of a lovely band of bakers who have gathered together to ship a little taste of home to our men and women serving in the U.S. Military.

It all started when Susan of She’s Becoming Doughmestic asked for a little help to support her cousin in the JAG Corps who was missing his wife and new baby. She felt that a few packages of home made goodies might make him feel a bit more connected and supported. The response has been overwhelming enough to support the creation of Operation Baking GALS. I believe that there are hundreds of bakers who have now signed up to ship a little bit of home to the troops.

One of my own sons (bonus with marriage- as in stepson) Ryan is serving in Iraq, so I know how hard it is for someone to be stationed so far from home and how getting a little reminder of the love that is here waiting cheers the spirits and makes the long, hot, hard days a little more bearable. I also know that there are those who never receive any support or encouragement from their families and who have been stationed for months abroad without a single package in the mail. Whatever we may feel about the war- I feel it is a duty and an honor to support those who serve.

So I joined Team Barefoot hosted by Jayne at Barefoot Kitchen Witch to send some goodies to her nephew Joe in the Air Guard in Afghanistan. It was hard to choose just one team, but I loved this picture of him with this fish looking happy at home like life is good and decent.

I mailed a package of a couple dozen homemade chocolate chip cookies with walnuts and some Brazeli -Swiss waffle type cookies cooked in a Pizzelle iron. I also included a couple of books, some beef jerky, sunflower seeds, fruit leather and granola bars and Lifesavers since my own son likes these. I hope they arrive safely and that Joe and his pals enjoy them. We send our love and support and hope for a speedy homecoming and a safe tour of duty.

Chocolate Chip Cookies (adapted from the original Toll House)

• 2-1/4 cups AP flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup butter, softened

• 3/4 cup white sugar

• 3/4 cup brown sugar packed

• 2 teaspoons vanilla extract

• 2 eggs

• 2 cups chocolate chips

• 1-1/2 cups chopped toasted walnuts

Preheat the oven to 375F. Whisk the flour, soda and salt together in a medium bowl, set aside.  Cream the butter and sugars together in the bowl of a mixer fitted with the paddle attachment. Add the vanilla and eggs and mix well. Add the flour and mix in well. Add the chocolate chips and nuts. Use a 1″ scooper to place balls of dough a couple of inches apart on a baking tray lined with parchment paper. Bake for 10 minutes or so until golden and remove to a wire rack to cool.

Brazeli (adapted from Martha Stewart’s Cookies Bratseli)

• 3 cups all purpose flour (plus see below)

• 1/4 teaspoon salt

• 4 teaspoons ground cinnamon

• 1 cup softened butter

• 1-1/2 cups sugar

• 1 Tablespoon orange extract

• 1 Tablespoon vanilla extract

• zest from one orange

• 2 large eggs

• 1 cup heavy cream at room temperature

• 4 – 6 more cups of all purpose flour, added 1 cup at a time

Whisk the flour, cinnamon and salt together in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the extracts and zest and mix well. Add the eggs and mix well. Add the cream and mix well. Add the flour mixture and mix just until combined. Add additional flour as needed  to make a dough that holds together but is still soft and a bit sticky. Roll bits of dough into ping pong or walnut sized balls. Preheat a Pizzelle iron and place a ball on each side just rear of center so that you get a nice round when the iron is closed. If you are using a nonstick you don’t need to add any oil. If not you should probably brush with oil for the first batch but then probably won’t need to again. Cook the Brazeli for about 90 seconds each batch, until just golden and remove to a wire rack to cool. Store in an airtight container.

Thanks to Susan, Jayne and everyone at Operation Baking GALS and Team Barefoot for letting me be a part of this effort and most of all thanks to Joe and our other serving troops.

Hope you enjoy!