Beef Burgundy

Ingredients for Beef Burgundy  (8 Servings)

1 tablespoons extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds  beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
~12 pearl onions, optional

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

~Thanks to https://cafedelites.com/beef-bourguignon/ 

Toffee Cookies

My toffee oatmeal coconut cookies are are a big hit and a personal favorite. I have noticed they can be very chewy... adding an extra 1/2 cup of flour turns them into more of a cake type cookie. Either way, they are delicious.


Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1-1/3 cups (8 oz. pkg.) HEATH Bits of Brickle Toffee Bits
1 cup Coconut Flakes

Heat the oven to 375°F. Lightly grease cookie sheet, especially if you're not adding any extra flour. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut. Drop dough about 2 inches apart onto cookie sheet. 3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack, they stick if you leave them on the sheet to cool.

Molasses Cookies

Granny's Molasses Cookies:

1 and 1/2 cups of oil
2 cups sugar
1/2 cup molasses
2 eggs
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
4 cups flour

Mix in order given. Batter works much better if chilled over night. Roll into 1 inch balls. Roll balls in granulated sugar. Bake at 375 Degrees for 8-10 minutes on an ungreased cookie sheet. Take off cookie sheet while still warm, or they may stick.

Enjoy!

Nana's Spritz Cookies

These are the best tasting Spritz Cookies you will ever have.  However, using a cookie press takes a little getting used to.

Pre-heat oven to 350 degrees.

Cream together (use a mixer)
1 cup Butter or Shortening at room temperature
1  3 Ounce package of Cream cheese

Add gradually
1 cup of Sugar

Beat in
1 Egg yolk
1 teaspoon Vanilla
1 teaspoon finely grated orange rind

Sift together
2 and 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

Mix dry ingredients a little at a time into wet ingredients.  Once completely mixed together,  fill your cookie press. ( you can divide dough and color it if wanted) Form cookies on ungreased cookie sheets.  They will not spread while baking.  Decorate with sugar, cinnamon-sugar, or chopped almonds.

Bake 12- 15 minutes, just until brown on bottom edges.  Remove at once from cookie sheets.