I love these Tolcarne Ginger cookies and despite the title this is a rustic cookie... big on flavor and crunchy but chewy due to the Lyle's golden syrup and stem ginger content. Wonderful with a cup of Queen's Red Roses tea.

2 1/2 Cups All Purpose Flour
1 Tablespoon + 3/4 tsp Baking Powder
1 tsp. table salt
1 Cup sugar (I use baker's sugar - extra fine)
1 Tablespoon ground ginger (I use organic)
1 Tsp baking soda 1/2 Cup unsalted butter (I use organic)
1/4 Cup Lyle's golden syrup
1 egg, beaten
2 pieces stem ginger, drained of syrup, minced

Steps:
1. Preheat oven to 325 degrees and line a baking sheet with silpat or parchment paper;
2. Combine all dry ingredients into a mixing bowl, set aside.
3. Gently melt butter with golden syrup - cool slightly. Pour onto the dry ingredients and immediately add the egg and minced stem ginger and mix well with a wooden spoon or a Swedish dough whisk to make a dough.
4. Using your hands, roll into walnut sized pieces of round dough. Place well apart on cookie sheet and then flatten each ball slightly with 3 fingers and then flatten again with those fingers at 90 degrees. Don't squish them too much - about 1/4 inch is about right as they will spread as they cook. 5. Baking for 15-20 minutes or until crisp and golden.
Let cook on wire rack. Store in airtight tin or freeze.

Makes just over 2 dozen nice sized cookies. These are a wonderful cookie and one of my favorites.

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A delicious pork chop recipe with a glaze of honey and balsamic vinegar.

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Food and cookery network:

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Featured Content

For more recipe ideas go to: thatscookedby.com/ https://farm7.staticflickr.com/6147/6009015347_3bc9bdc36f.jpg

Served with a side of salad greens and grilled baby russet potatoes. Season the chops generously with salt and pepper. Grill the chops about 5-7 minutes on each side (depending on the thickness of the chops). When done, keep chops on a platter covered with aluminium foil and let it rest. Meanwhile, heat about a tablespoon of oil over medium heat, add shallots (about 2 tablespoons finely chopped) stirring constantly until browned. Add pomegranate juice (1/2 cup), red wine vinegar (1/4 cup), chicken broth (1/4 cup), fresh thyme (about 1 tablespoon) and honey (1 tablespoon) and cook, stirring until the liquid is reduced by half, approx. 3-5 minutes. Reduce heat and stir in 1 tablespoon butter until it melts. Transfer chops to plate, spoon sauce over chops and salad. Enjoy! https://farm2.staticflickr.com/1440/1325822953_a8218d0f8b_b.jpg

Chinese Baked Pork Chop Rice 焗豬扒飯 https://farm8.staticflickr.com/7214/7341958840_16ba753cca_b.jpg

These were delicious! The original recipe was for Plum-Balsamic Glaze, but I like the flavors of berries and balsamic vinegar together better. So, I followed the magazine recipe, but used seedless blackberry preserves instead of plum. I also minced my own garlic rather than used the bottled kind (fresh tastes nicer). The sauce for the chops includes port wine, shallots and balsamic vinegar, which makes for a great balance of sweet and tangy I served the pork chops alongside steamed green beans and roasted garlic couscous. Get the RECIPE https://farm1.staticflickr.com/175/414106100_9f80e6dcdc_b.jpg

Ingredients
1. 2 tablespoons vegetable oil
2. 1/4 cup honey
3. 1/4 cup Asian fish sauce
4. 4 garlic cloves, minced
5. 2 medium shallots, minced (an onion will also do)
6. 2 teaspoons freshly ground pepper
7. 1 tbsp of grated ginger
8. Salt
9. 8 thin, center-cut pork loin chops on the bone (about 6 ounces each) or
4 regular size chops as seen here

Directions
1. In a large bowl, combine the vegetable oil with the honey, fish sauce, ginger, garlic, shallots and pepper. Add the pork chops, turn to coat thoroughly with the marinade and refrigerate overnight.
2. Light a grill. Lightly season the pork chops with salt. Brush the grill with oil and cook the pork chops over very high heat until nicely charred and just cooked through. Scatter peanuts on top and serve right away with Jasmine Rice with Carrot Relish.

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Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1 egg 15 miniature chocolate-covered peanut butter cup candies, coarsely chopped Filling 36 caramels (from 14-oz bag), unwrapped 1 can (14 oz) sweetened condensed milk (not evaporated) 1/4 cup creamy peanut butter 1/2 cup peanuts Topping 1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting 1/2 cup peanuts, chopped 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown. 2. Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours. 3. Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): Add 2 tablespoons Gold Medal® all-purpose flour to dry cookie mix. Decrease butter to 1/3 cup. Find more recipes at www.bettycrocker.com. https://farm4.staticflickr.com/3371/3307398216_706905689e_b.jpg

Just had two of my recipes published today, and an article, in Edible Boston and The Boston Globe! I am not bragging, just happy! ;-) Story here on my blog La Tartine Gourmande https://farm2.staticflickr.com/1012/1051648343_08270e914f.jpg

recipe - aapplemint.blogspot.com/ https://farm1.staticflickr.com/123/391301516_f20c704cb1_b.jpg

DESCRIPTION
Serve pizza toppings swirled in a tender crescent pastry with a dipping sauce at your next get-together.

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 tablespoons grated Parmesan cheese
1/3 cup finely chopped pepperoni (about 1 1/2 oz)
2 tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8-oz can)

DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles.
Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
5. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet.
Serve warm with warm pizza sauce for dipping.

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Find this recipe @ stickygooeycreamychewy.blogspot.com/2008/08/me-so-crazy-f... https://farm4.staticflickr.com/3163/2783899525_a1f44eace5_b.jpg

Read more at sophnstuff.wordpress.com/2015/04/16/chicken-shawarma-sala... Explore! woo! https://farm8.staticflickr.com/7688/17175331251_a31489ca52_b.jpg

Ingredients:
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups water
2 teaspoons lime juice
1 cup Old El Paso® Thick 'n Chunky salsa
1 box Hamburger Helper® chicken fried rice
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
Sour cream, if desired

Directions:
1. In 10-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
2. Stir in water, lime juice, salsa and contents of sauce mix pouch (from Hamburger Helper box) until blended. Stir in beans, corn and contents of uncooked rice pouch (from Hamburger Helper box); heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
3. Meanwhile, heat tortillas as directed on package.
4. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla.
Top with sour cream.
Fold bottom of each tortilla 1 inch over filling.
Fold sides in, overlapping to enclose filling.
Fold top over sides.

source:https://farm3.staticflickr.com/2669/3874982972_0c91e8fa5c_b.jpg

orange flavoured chocolate pastry cream, with rum soaked raisins. Hungarian style pancake (palacsinta) recipe: 3 large eggs (from farm), beaten 1 1/3 cup whole milk 1/3 cup club soda 1 1/4 cups all-purpose flour 1/2 teaspoon sugar 1/2 teaspoon salt 2 tablespoons butter Beat eggs, add sugar and salt. Beat well. Then add flour and milk gradually. Coat bottom of shiny pan with butter and fry on both sides. Make only one pancake to pan. These are very thin so don't put too much batter in. My recent fillings: Vanilla pastry cream 3/4 cup sugar 1/3 cup all-purpose flour 2 large eggs 4 egg yolks 2 cups milk 2 teaspoons vanilla extract, or a vanilla bean (seeds) Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately. I added some rum soaked raisins. For Chocolate pastry cream add 2 ounces (60 grams) of finely grated bittersweet or semi-sweet chocolate to the hot pastry cream. Stir until melted. I added 1 tsp grated (organic) orange peels and 1 tsp (organic) orange juice to it. Most popular filling are in Hungary: sweet quark (curd) cheese, and apricot jam. https://farm8.staticflickr.com/7013/6505305433_701acb34de_b.jpg

Today's weather is quite gloomy so I decided to bake. The last time I baked was 5 years ago! I was delighted to find my oven is still working! Since my dad is diabetic, the version I baked is with less sugar than stated. Recipe for Pineapple Tarts Ingredients: The filling: 2400 g pineapple pulp – from 3 pineapples 400 g sugar (Change accordingly to your preference) (Can add cloves if you like) The pastry: 250 g butter 50 g sugar 375 g flour – sifted 1 no egg or 2 no egg yolks ½ tsp yellow coloring The Glaze: 1 no egg-yolks 2 drop yellow-coloring Method: The Filling: Drip the excess pineapple juice Cook the pineapple-pulp over low flame till almost dry. Add the sugar and continue cooking and stirring till golden brown The Pastry: Beat the butter, sugar, Emplex and coloring till creamy. Add the egg and mix well Work with the hands when combing flour to the creamy mixture. Allow the smooth pastry to rest for 30 minutes. The Glaze: Beat egg yolk with 2 drops of yellow-coloring Roll pastry to ¼ inches thickness. Cut with fluted cutter. Fill with pineapple jam. Glaze and bake in a pre-heated oven for 15-20 minutes (225 deg). Cool before storing. https://farm1.staticflickr.com/142/371745809_685ef3e53f.jpg