Ham Sauce

Ingredients:

1 c. golden raisins
2 c. water
1 1/2 Tbs. cornstarch
1/3 c. brown sugar
1 tsp. dried mustard
1/2 tsp. ground cloves
1 Tbs. butter
1 Tbs. apple cider vinegar

In a small saucepan, combine the raising and water together and boil on medium heat for 5 minutes. Mix in the brown sugar, cornstarch, mustard and cloves. Add in the cornstarch and cook for another minute. Add the butter and vinegar and stir everything until the sauce is thickened and well combined. Serve while hot with some sliced ham.

Almond Currant Cookies with Fennel Flower Sugar

Fennel Flower Crystals? Okay, I know that probably seems pretty weird, but if you like the flavor of licorice you will love this recipe! It is after looking on google, pretty hard to find the fennel flower crystals, which is why I wrote an alternative route if you can't find it. I had ordered it last spring from the online store Fancy Flours, which is one of my favorite websites to get baking supplies from. It is also on the website Marx Pantry.

Ingredients:

2 1/4 c. flour
1 1/2 tsp. baking soda
1 tsp. cornstarch
1 tsp. salt
1 1/2 sticks margarine, softened
1 1/4 c. brown sugar
1 egg
1 tsp. vanilla
1 c. slivered almonds
1 c. currants
1/4 c. Fennel Flower Crystals (or course sugar, and add 1/4 tsp. anise extract to the batter)

Preheat the oven to 375 degrees. In an electric mixer, beat the margarine and sugar together until a paste forms. Add in the egg and vanilla extract, and mix just until the ingredients are combined. Add in the flour, baking soda, cornstarch and salt and mix on medium speed until the dough starts pulling away from the mixing bowl. On low speed, add the slivered almonds and currants until just incorporated. Using a batter scoop, place heaping tablespoons of batter onto a parchment lined baking sheet and put in the freezer for at least a half an hour.

Line a large cookie sheet with parchment paper. Dip each cookie ball dough top in the fennel sugar and place staggered on the prepared baking sheet. Bake in the oven for 12 minutes. Even if they look not fully done to you, remove them from the oven! They continue to cook for a few minute when out. Remove from the baking sheet and let cool fully on a wire rack.

Maple Raisin Cookies

It's that time of year again! Where I practically have to make at least one batch of cookies every day. But, the best kind of gift at Christmas is getting home baked goods, whether you are giving them to family or people are paying you to give them to THEIR families. Either way, I love to bake, and it puts a smile on my face knowing someone will be enjoying them while being around family.

Ingredients:

2/3 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 stick margarine, softened
1/2 c. brown sugar
1/4 c. maple syrup
1 egg
1 1/2 c. oats
1/2 c. golden raisins (or normal)
1 c. powdered sugar
3 Tbs. maple syrup
1 Tbs. heavy cream

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In an electric mixer, beat the margarine and brown sugar together. Add the maple syrup and egg and mix until everything is a smooth consistency. Add in the flour, baking soda and salt slowly. Lastly, add in the raisins and oats on low speed, just to incorporate. Using a cookie scoop (tablespoon size), place the cookie mounds 2 inches apart on the prepared pan. Bake for 14-16 minutes until the edges are a golden brown. Let sit on the cookie sheet for a minute before transferring to a cooling rack. While the cookies are cooling, mix the powdered sugar, heavy cream and 3 Tbs. maple syrup together in a small bowl. Place the same parchment under the drying rack with the cookies on it. Drizzle the icing on top at let fully set.