Unbelievably Soft Gingerbread Cookies, by Diane

The weekend before Halloween my friend Tara and I always get together and eat her infamous whipped pumpkin dip. We are always experimenting with new types of fun cookies to dip in it, and this year I thought of gingerbread cookies. My problem with classic gingerbread cookies are that they are hard and dry and sometimes very spicy. I came across this recipe online and it had such amazing reviews that I decided to try it out- I am SO glad I did!! These cookies came out so amazingly soft, even the next day.

I brought them to a halloween party and they were SUCH a hit- I came with 27 cookies for 5 people and left with an empty box! I'll make these over and over again with this pumpkin dip. 

The cookie recipe is from here: http://allrecipes.com/recipe/big-soft-ginger-cookies/ The only adaptation is that you need to leave the dough in the freezer for 30 minutes before you roll them because the dough is really gooey!

Ingredients:


2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tbsp white sugar





Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Place in freezer for 30 minutes. 
3. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Brisket Shepherd's Pie, by Diane

This week I had lots of leftover brisket to use- a common Jewish dilemma! Over the years I've had lots of creative ideas, such as southern-style bbq sandwiches and brisket burgers and kreplach. But this is without a doubt the best use of leftover brisket ever!! I made it into a shepherd's pie, inspired by a cooking light recipe with lots of tweaks. I used the carrots, onions and potatoes from the brisket as well as the sauce instead of beef broth to add lots more flavor. The whole dish was incredibly simple and took no more than 25 minutes start to finish! The result: it only lasted the one night, it was that good. :)


Ingredients:

Brisket, cooked and shredded in a processor
Baby carrots, sliced
1/2 onion, sliced
1 cup frozen peas
1 clove minced garlic
1 tbsp dried thyme
1 tsp dried rosemary
Sea salt
Black pepper
Brisket gravy/drippings
1/2 cup red wine
1 tbsp tomato paste
1-2 tbsp flour
2 % milk
Butter


Directions:

1. In a large saucepan, heat first 4 ingredients through. Add the next 5 ingredients, using salt and pepper to taste. Add in red wine and enough gravy to moisten and create a sauce. Add in tomato paste and stir until blended.

2. Add in flour and stir, cooking until the sauce thickens to a thick gravy-like consistency. You can add more of the liquids if needed.

3. Meanwhile, reheat and mash the potatoes along with milk, butter, salt, and pepper to taste. Remember to keep the consistency thick.

4. Preheat the oven to broil on high. Place the meat mixture in a baking dish and top with potatoes, spreading so they are evenly covered. Broil until the potatoes turn golden brown.