Not spicy gingerbread for those looking for a milder flavor. This recipe is no less flavorful, just more gentle on ginger.

26 Tbsp butter

2 cups brown sugar

1/3 cup light syrup

2.5 Tbsp molasses

6 cups AP flour

1 tsp ginger

2 tsp cinnamon

1 Tbsp baking soda

375 for 7 minutes (crisp cookies) then 4 minutes returned to oven

5 minutes (soft cookies)

Note: if you don’t have molasses, just increase your amount of syrup. However, I think it’s the key to the most delicious cookies.

Combine dry ingredients in a large bowl

Melt butter, syrup and sugar in a pot.

When melted together, add to dry ingredients and mix.

Turn onto counter and knead together (doesn’t take long to combine together)

Separate into workable sizes of dough and set aside and cover with plastic in a bowl.

Dough will be greasy. Roll out into no larger than 1/4 inch thickness. Stamp out with cookie cutters

Combine excess dough and roll out again.

Bake to desired softness. For soft cookies 4-5 minutes. For crisp cookies, 7 minutes and then remove from the oven and restamp cookies or trim edges of making gingerbread house. Return to oven for four more minutes. If adding candy for glass windows add at this time for the candy to melt in the oven.

3/4 cup extra virgin olive oil

1/4 cup vinegar

1 Tbsp Italian seasoning

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp salt

2 tsp lemon juice

Combine all ingredient into a jar.

Seal lid and shake vigorously

Butter beer

3 cups cream soda

1 cup seltzer water

1 Tbsp vanilla extract

1/3 cup caramel topping/sauce (do not use a syrup)

Butterbeer topping

1/4 cup caramel topping/sauce

1 cup whipping cream

2 Tbsp powdered sugar

1 tsp Vanilla

Whisk one cup of cream soda and caramel topping together until integrated.

Add remaining cream soda, vanilla and seltzer water. Gently stir.

Pour into glass, ice optional if you want it extra cold

Whisk caramel, cream, sugar and vanilla until a soft whipped cream.

Spoon or pipe into butter beer and serve. Makes 4 butter beers

12 oz cranberries

1 1/4 cup brown sugar (or 1 1/2 cups for less tart)

1 cup orange juice

1/2 cup water

1/4 tap cinnamon

1 Tbsp orange zest

Combine all ingredients except orange zest into a pot over medium heat

Bring to a boil, the reduce heat to simmer

Stir every few minutes

When thickened and cranberries are broken up mix in the orange zest

Set aside and store in glass jars.

Option: pass through sieve for a smooth cranberry sauce

Three ingredient, not pumpkin pie, not apple pie but kinda like both.

1 medium butternut squash (peeled and cubed)

6-7 apples (peeled, cored and cubed)

1 tsp cinnamon

Peel and cube squash and apples. Place into a dish or 9×13 pan. Dust with cinnamon.

Cover with aluminum foil

Bake at 350 for 1 to 1.5 hours

Remove from oven when all pieces are tender.

Smash until it resembles chunky applesauce. Serve warm or refrigerate and serve cold.

1 1/2 cup soy sauce

1 cup water

1 cup rice wine

1/2 pear/apple (squeeze liquid out for about 1 cup of juice)

2 small thumbnail sized pieces of ginger

1/2 cup garlic

2Tbsp sugar

Blend all together and squeeze out pulp (prevents burning)

Marinate meat overnight prior to cooking

4 cups bread flour

2 Tbsp sugar

3 Tbsp butter (softened)

1 1/2 tsp salt

2 tsp yeast

450 ml warm distilled water

Combine ingredients and knead

Allow to rise until double in size (about an hour)

Separate into 2 oz pieces. Shape into balls and flatten. Makes about 20

On parchment paper, dust with cornmeal so muffins won’t stick. Set muffins on the parchment, giving two inches between for proving. Set aside let rise for 25 minutes

Heat pan or griddle to medium heat. Gently set English muffins in pan. It should rise a lot. Flip, when cooked halfway thru like pancakes.

Remove from pan when cooked. Make sure to not open or cut for Atleast 30 minutes. Or it will become gummy inside. Store in air tight container once fully cooled or in the freezer.

1 cup rolled oats

3 cups water (cold)

1 cup ice

(Optional: 1 Tbsp maple syrup)

Blend all ingredients for a few minutes

Pour into a nut bag and squeeze out milk

Store in jars. Makes approximately 24 oz.

Refrigerate for 1 week.

2 lb ground beef

1 cup oatmeal (rolled or ground up)

1 slice of bread

1 cup milk

2 tsp salt

5-7 green onions diced

optional equipment:

baking sheet with a lip

parchment paper

Ice cream scoop

Take bread and oatmeal in a bowl. pour in milk and let it soak (15-30 minutes).

preheat oven to 350 if using oven method. if using frying pan, disregard oven instructions.

When milk looks well absorbed, add in green onions, salt and beef. Combine until well integrated. Note: make sure to cook a small piece in the frying pan and test if it’s seasoned enough. If needed add more salt

Oven: place parchment paper on cookie sheet. Scoop with two spoons to shape meat into balls or use an ice cream scoop for meat balls. place in cookie sheet. Shape into balls and place cookie sheet into oven. Cook times vary depending on size of the meatballs. Approximately 30 minutes.

Frying pan:

Use two spoons or ice cream scoop and shape meatballs into balls. Place into frying pan over medium heat.

When meatballs are cooked, place in spaghetti sauce to serve!

9 potatoes (peeled and chopped)

8 slices bacon

2/3 cup of diced onions

1 tsp salt

1 Tbsp sugar

2 Tbsp flour

1 cup water

1/4 cup vinegar (white or apple cider)

Optional: parsley

Steam potatoes or boil in a pot to cook.

Cook bacon, reserve grease for roux. If cooked in the oven, chop slices after cooked. Cook onions in pan with bacon grease. If cooked in the pan, chop bacon in small pieces then cook in pan with onions.

Whisk water, vinegar, flour, salt, sugar in a bowl and pour into onions and bacon. Stir…. It thickens quickly into a roux.

Throw in your cooked potatoes fold into roux. It should come together fairly quickly.