Mustard Dill Gravy

 

 Combine in saucepan:  3 Tb. butter (melt first)  Stir in 3 Tb. flour.

  Add slightly less than 1 C. milk, 1/2 tsp salt and 2 Tb. pickle juice or lemon juice.

  Stir and simmer until blended and then stir constantly until thickened.

  Add 1 Tbl. whole milk sweetened yogurt or sour cream with a tiny pinch of sugar (optional), 3-4 tsp. Dijon mustard, 2 tsp. dried dill or 2 Tbl fresh dill, fresh ground black or white pepper, 1/2 tsp smoked paprika. Stir well again. Heat to serving temp.  

Inspired by Das Cafe in Spring City, Utah.  They add a bit of horse-radish to theirs and serve it over mashed potatoes with bratwurst and sauerkraut.

Marzipan Bars

 

Came across a recipe for "Dutch Letter Bars".  Sounded really good for a treat.  Like "Marzipan".  So I modified it, renamed it and cut down on the butter and sugar and added vanilla and almond flavor.  Warning--they are really sweet and rich and totally addicting.

• 3/4 cup butter, room temperature (very important) I think even 1/2 c would work.
• 1.5 cups granulated sugar (or even 1 cup would work)
• 2 eggs
• 2 tsp vanilla, 1 tsp almond flavor
•  1 cup blended but not quite powder almonds (the original called for almond paste)
• 2 cups all-purpose flour
• Preheat the oven to 350 degrees F. Lightly grease a 9x9-inch pan with butter (you can also use a 9x13-inch pan for thinner bars) .
• Add butter and sugar to a large mixing bowl and mix for 3-4 minutes until light and airy. Mix in eggs one at a time, followed by the blended almonds.
• Add flour and mix with a large spoon until just combined and no dry spots remain.
• Spoon dough into the prepared pan and spread to edges.  
• Bake for 45 minutes if using the 9x9-inch pan or 35 minutes if using a 9x13-inch pan. Top should be golden when fully baked.

Ranger Cookies

 (For those who love a bit of a "crunch" in their cooky.  Modified to reduce sugar and butter. I even substituted dates for the brown sugar and they turned out great. Also called Cowboy or Cowgirl cookies. Get their name from their legendary durability.  Because the treats are packed with oats, cereal, and other energy-dense ingredients, they supposedly could withstand long days in saddlebags without spoiling.)

Combine and Mix thoroughly:

1/4 c. Brown sugar or 4-5 large dates, soaked until squishy

1/3 c. sugar

1 cube of butter 

1 T. Maple syrup (optional)

Add and then mix for about 6 minutes:

2 t. vanilla

1 t. almond extract

2 medium eggs or 1 large

Mix together, then add to the above mixture—stirring well with large spoon 

1 1/4 c flour (may be a combination of white/whole wheat)

1/2 t. baking powder

pinch of salt

1 t. cinnamon 

1/2 tsp nutmeg

about 1 c. bran, raisin bran or corn flakes

1 1/4c. rolled or quick oats or rolled 6 grain

1 c. walnuts (optional)

1/2 c. coconut  

1/2-1 c. chocolate chips (optional)

1/2 c. Dried cranberries (optional)

Other versions add puffed rice or rice krispies.

Form the dough into ice cream scoop size balls onto a greased cookie sheet.    They should be about 2 to 3" apart.  Mash each cookie down with your hand.  Bake at 350* for about 10-14 minutes until slightly browned on the edges.  They should still look soft in the middle.