Big Soft Ginger Cookies

2 1/4 Cups flour
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoons cinnamon
1/2 t cloves
1/4 teaspoon salt
3/4 cups butter or margarine (softened)
1 cup sugar
1 egg
1/4 c molasses

Beat butter 30 seconds. add sugar beat till fluffy.  Add egg and molasses; beat well.  Stir in combined dry ingredients.  Shape into walnut sized balls and roll in sugar.  Bake on ungreased sheet for 10 minutes at 350 degrees.

Maple Pumpkin Pie

1 16 ounce can solid pack pumpkin, or use about 2 cups of cooked pumpkin
1 cup evaporated milk
3/4 cups maple syrup
3 eggs, slightly beaten
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon rum extract(optional)
Pastry for a single 9-inch pie crust

Place the pastry into a 9-inch pie plate. Combine remaining ingredients in a large bowl; beat until well blended. Pour into prepared pastry. Bake at 400 degrees F for 45 minuts or until knife inserted near center comes out clean.

Maple Fudge

2 C maple syrup
1 T light corn syrup
3/4 C light cream
1 t vanilla extract
3/4 C chopped pecans


Butter an 8x8 inch dish lined with foil.
Place pecans on a baking sheet and toast in a 350 degree oven until fragrant, about 8 minutes.
Butter the bottom and sides of a meduim saucepan. Combine maple syrup, corn syrup and cream in the saucepan. Bring to a boil, stirring constantly. Then heat without stirring to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool until lukewarm (1-2 hours). Beat mixture with a wooden spoon until it thickens and loses its gloss (It will look abouit like peanut butter at this point). Quickly fold in vanilla and nuts and spread in prepared pan. Let cool completely before cutting.

Bacon and Potato Soup

I love potato soup, so when I got married and my husband told me he would never eat potato soup I was very sad. I have found a recipe he likes though. Apparently his aversion is to the creamy variety. This is a favorite at our house. Tonight I made it with ham (about 2 cups cubed) instead of bacon because that's what I had.

• 6 thick slices of bacon
• 1 1/2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups cubed potatoes
• 1/8 teaspoon cayenne pepper (I add this per serving so my kids will eat it)
• 1/2 cup shredded cheddar cheese
• salt to taste

Cook bacon until crisp in 3-qt saucepan. remove and drain well. Wipe pan thoroughly with paper towels. meanwhile, prepare vegetables. Add olive oil to saucepan (or use some of the bacon grease if you wish...I usually do just because it's already there.) Add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, 3-4 minutes. Add garlic.


Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 10-15 minutes.


Stir in cheese, heat just until melted, do not boil. Chop bacon and add to soup. Serve immediately. Leftovers are good too.

Peaches and Cream Brunch Cake

This is a little time consuming, especially if you have to peel and chop peaches. (Frozen peaches work great though.) It is delicious and well worth the effort. (Recipe from Schweizer Orchards)

2 cups flour
1 teaspoon baking soda
1 tsp salt
1 cup packed brown sugar
2/3 cup chopped nuts
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
3 eggs
8 oz. sour cream (1 cup)
2 cups peeled, chopped peaches

Cream Cheese Filling

8 oz cream cheese, softened
6 Tablespoons sugar
1 egg
1/2 teaspoon vanilla

Stir together flour, baking soda, and salt; set aside. In a second bowl, mix brown sugar, nuts, cinnamon, and nutmeg; set aside. In a large bowl, beat butter and sugar together until well blended. Add vanilla and beat until fluffy. Add eggs, one at a time beating well after each addition. Beat in sour cream. Add flour mixture and beat until smooth. Fold in peaches by hand. Spread half the batter in a greased 13x9x2 pan. Sprinkle 1/2 of the brown sugar mixture evenly over the batter. In a separate bowl mix all ingredients in the cream cheese filling together until smooth and creamy. Drop the cream cheese filling by teaspoonful evenly over the batter. Drop remaining batter by spoonful on top. Sprinkle with remaining brown sugar mixture. Bake in 350 degree oven for 30-35 minutes until the tester comes out clean. 12-15 servings

NOTE: I set my oven at 375, and still had to bake for 45-50 minutes for it to get done.

Zucchini Spice Muffins with Lemon Glaze

I found this recipe in the family fun magazine, July/August 2008. I decided to add the lemon glaze myself since I had already zested the lemon. Also, I remembered how delicious the orange glazed muffins were. Hope you enjoy!

• 2 cups flour
• 1/2 cup sugar
• 1/4 cup crystallized ginger, finely chopped
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 2 teaspoons finely grated lemon zest (microplane graters make short work of this)
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 1/4 cups finely grated unpeeled zucchini (or summer squash)

Move oven rack to the center position. Heat the oven to 375 degrees. Prepare muffin pan, use paper baking cups or nonstick spray. The recipe says it will make 10-12 muffins. We love to make mini muffins, this recipe made 36.

In a large mixing bowl, combine the flour and sugar. Add the crystallized ginger, baking powder, salt, ground ginger, cinnamon, and grated zest.

Crack the eggs into a medium-size mixing bowl. Add the oil, milk, and vanilla, and whisk the mixture until well blended. Stir in the zucchini, making sure there are no large clumps.

Make a well in the center of the dry ingredients and pour in the liquid mixture. stir with a wooden spoon, do not over mix, batter will be lumpy.

Spoon into prepared pans. Bake until golden brown and springy to the touch, about 20-23 minutes.

While muffins bake prepare the glaze. Use 1/3 cup freshly squeezed lemon juice and 1/2-2/3 cup sugar. Mix these together in a non-reactive pan. Bring to a boil, simmer for about 5 minutes until slightly thickened, but still runny. Remove from heat.

When muffins are done, remove from pan on waxed paper. Let muffins cool about 5 minutes then drizzle them with the glaze. Serve warm. (Still delicious the next day if there's any left.)

Summery Salad

• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 3-4 cloves minced garlic
• 10 fresh basil leaves
• 5 fresh oregano leaves
• 3 small fresh cucumbers
• 2 large beefsteak tomatoes
• 1 small red onion, finely chopped

Mince garlic, or use a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (to take the "edge" off).

Wash the basil and oregano leaves. Roll up leaves and slice into little strips (chiffonade--fancy cooking term). Add to your best olive oil and allow to stand in oil while garlic marinates.

Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Partially peel cucumbers. Slice into small 1/4 pieces.

Remove stem and blossom ends of tomatoes, and slice into wedges. Place tomatoes, onions and cucumbers in salad bowl and sprinkle with salt. Combine olive oil and vinegars, whisking together well. Add sugar to dressing mix. Toss dressing and vegetables just before serving; serve at room temperature. To make ahead of time, refrigerate tomato mixture and dressing separately.

You can also add fresh mozzarella or feta cheese to this as well! Yummy!