Ode to my Mams

Today was my first day off in quite a while and I finally had a moment to celebrate the Fall season appropriately: With baking! I woke up early to attend spin class, which was worse than others, before attempting to find the very best fall dinner recipe ever. However, upon searching and searching online with Pandora playing in the background, I couldn’t find a damn thing that pricked my interest. Then the Interent stopped working altogether. We pay over $100 a month for the World Wide Web and it was giving me the bird.

So I called my Mams. As I suspected, she had the perfect recipe for me. In fact, she had three! A gingersnap cookie recipe, a brown-sugar carrot side dish and of course, the best present of all: Flank Steak stuffed with Almonds, Cranberries and breading. Delicious!  I’m attaching the recipes for everyone else to enjoy. Throughout my childhood, my mother would always make dinner for the family. Every single night. I learned the importance of embracing the change in seasons with festive meals. The scent of cinnamon, butter and cranberries filled my house and coated the walls with seasonal bliss. I love Fall! While outside was about 65 degrees, I still pretended my Fall day was filled with cool air and gray skies. The day of orange and brown crunching leaves. I hope you’ll celebrate with me and enjoy some home grown cookin’. Here are my recipes:

Ginger Snap Cookies

After eating four ginger snaps, I stopped counting.

Combine the following all together in a large bowl: 2 ¼ cups flour, ¾ cup oil, ¼ cup dark molasses (if all you’ve got is light molasses, use it.  The darker will make the cookies a little richer color and flavor, but either totally works.) ¼ cup maple syrup or maple-flavor syrup, 2 tsp. baking soda, 1 tsp. ground ginger, ½ tsp. ground cinnamon, ½ tsp. ground cardamom, ¼ tsp. salt, 1 large egg. With mixer at low speed, beat ingredients until well bended, occasioanly scraping bwol with rubber spatula.  Preheat oven to 350 F.  Place 2 Tablespoons sugar on waxed paper (or in pie plate, or something flat.)  Shape dough into small or large balls; roll in sugar to coat evenly.  Repeat with remaining dough.Place balls 3 inches apart, on ungreased cookie sheets.  (Dough is very soft; balls will flatten slightly.) Bake cookies.  For small balls:  8 minutes.  For large balls:  15 minutes.  (Give or take, depending on your oven.)With pancake turner, remove cookies to wire racks to cool.  Store in tightly covered container.

Please believe I cooked this hunk of meat PRIOR to serving it!

Stuffed Flank Steak

Prepare Stuffing Mix from a box as directed; stir in one egg. Also, add nuts, dried fruit, and parsley for additional flavor.  Pound and score flank steak; season with salt and pepper.  Spread steak with Stuffing and roll up, tying with string.  Roll in flour and brown in 2 Tbsp. butter or margarine.  Add 1 can (15 oz.) beef gravy, I can 2 ½ oz. drained sliced mushrooms, 2 Tbsp. white wine.  Simmer, covered, 45 minutes or until tender.  Slice and serve with gravy.  Makes 6 servings. (Somehow, Nick and I managed to eat most of this entree! So, I don’t know how 6 people would split it!)

Brown Sugar-Glazed Carrots

I am a carrot.... I love you.

1 pound medium carrots, parsnips, turnips, or baby carrots. 1 Tbsp. butter or margarine, 1 Tbsp. brown sugar. Cut the carrots in half, both crosswise and lengthwise.  (If you’re using baby carrots, just use your judgment on whether or not you need to cut them in order to eat them easily.) In a medium saucepan, cook carrots, covered, in a small amount of boiling water for 8 – 10 minutes (I steam mine) until crisp-tender.  Drain; remove from pan. In the same saucepan, combine butter, brown sugar, and dash salt.  Cook and stir over medium heat until combined.  Add carrots.  Cook, uncovered, about 2 minutes or until glazed, stirring frequently.  Season to taste with pepper. Easy to make ahead and put in frig the same day as serving.  Pop into microwave for a few minutes just before serving.

A finished product!

This is what I enjoyed tonight after my wonderful day off. I also sipped on a 2008 Ex Umbris Syrah from Columbia Valley, WA, as a firm tribute to my Mams. She was after all the one who made this meal posssible!

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One Response to “Ode to my Mams”

  1. kredytowy Says:

    Hii all. I agree with you – 100% +. Thank you for the information. Anny.

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