Mushrooms and Soy over Noodles

 - by Elizabeth

Soy and Mushroom Dish

Recipe adapted from Chris Jaeckle, All’onda, New York.
Published March 2014 in the New York Times
Further adaptations from Sam Sifton, and then further adapted in my kitchen.

Mushrooms and Soy wNoodles

Lemon Pappardelle pasta

TOTAL TIME: 35 minutes
Put the water on to boil for the a Lemon Paparadelle noodles from Trader Joe’s or use any high quality flag noodle that is at least 1/2″ wide. In between all other tasks, cook the noodles to al dente and the let them drain. Just before combining with the mushrooms, run hot water over them to freshen and unstick, the let drain again. Or, just get the timing down so the noodles are ready when the mushrooms are.

sliced mushrooms

FOR THE MUSHROOMS
About 20-30 ounces of mushrooms, thinly sliced (It’s better with a combination of mushrooms, such as Golden Oak, Crimini and Shiitakke, but it’s still quite good with just white mushrooms and crimini.) I do not measure, but when combining the mushrooms at the end, most go into the mixture, but some might be held back for another day. You be the judge.

Roughly 6 ounces cold butter, cut into 2 tablespoon pats
3 ounces butter ( for finishing)
1-2 cloves garlic, peeled and pressed through a press (or minced)
1/2 cup beef broth
1 tablespoon low-salt soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

PREPARATION

  1. So as to not crowd the mushrooms as they cook,work in batches to cook them. For each batch, melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add 1/2 pressed clove of garlic, then about 2 -3 cups of mushrooms, and sauté 3 to 4 minutes, turning until browned, tossing frequently, until mushrooms are coated with butter and start to wilt slightly. The ratio is more important than the quantity (a small amount of butter and garlic to the mushrooms), so if your pan is smaller, use fewer mushrooms. Remove to a bowl, then repeat until all mushrooms have been cooked. Remove last batch to the bowl.
  2. Add the beef broth to the pan deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
  3. Add the mushrooms to this, tossing to coat as well as incorporate any accumulated juices (can drain those out earlier into soy mixture if desired).
  4. Put the warm noodles in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

Sweet and Savory Chicken

 - by Elizabeth

Sweet and Savory Chicken

This is a modification of the recipe “Sweet and Spicy Chicken” published on the New York Times website, which I found one day while perusing the videos from Melissa Clark.  She makes me believe I can cook anything.  Since I am of a certain age, I crave more layering of flavors and textures and this fits the bill.

SS Chicken_1

SS Chicken_2

SS Chicken_5

We served it to two young adult guests one night and one cleaned her plate and the other one pushed most of it around.  When you bite into those lemons, it’s a jolt, that’s for sure, but I loved the surprise of all the flavors together.

Ingredients
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 and 1/2 teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 and 1/2 tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
1/2 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste

About 4 lbs. of bone-in chicken thighs, drumsticks and/or breasts–about 8-10 pieces total.  (Hers call for one 4-lb. chicken cut up, but we thought all this good flavor was wasted on the bony chicken backs and wings.  We also liked the dark chicken parts better than the white, although both were moist and delicious.)

3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
3/4  cup sliced dates
1 tablespoon fresh thyme leaves
1/4 cup chopped cilantro, mint or parsley, for garnish (we used cilantro)
2 scallions, thinly sliced, for garnish
1/4 cup chopped toasted pistachio nuts, for garnish

 

Preparation (to be done the afternoon before, if possible)
Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat.

SS Chicken_7We stuffed ours into two plastic zipper bags (yes, I ripped the bay leaf in half), set it in a bigger container and left it in the fridge overnight.  (She says you could let it marinate for at least 30 minutes at room temperature, but then the marinade won’t really have time to work its magic.)

The next day, heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.  When you have about 3 minutes to go, add in the scallions/green onions to roast along with the vegetables, just to take that rawness off of them. (A change from her recipe)

SS Chicken_9Spoon carrots over chicken and top with cilantro (or parsley or mint), scallions and pistachio nuts.  This is even better the next day.  I served it with Rice Pilaf, and served up some homemade cookies, and gelato from the grocers for dessert.

SS Chicken_10

Summer Pasta Salad

 - by Elizabeth

Summer Pasta Salad with Asparagus and Tomatoes

Even though I call this Summer Pasta Salad, asparagus is typically a spring vegetable.  But I always make some version of this just as the heat begins to creep into our days, as it’s easy and delicious.  Add some bread, and bowl of fruit for dessert and dinner’s done.

Ingredients
1 lb. package of high quality cheese-filled tortellini
about 8 ounces of golden cherry tomatoes (2-3 handfuls)
about 8 ounces of sweet red pearl-like tomatoes
bunch of asparagus, about 15 spears
pitted black Greek olives, about 10 very large ones, or 20 medium
extra-virgin olive oil
good quality balsamic vinegar
red wine vinegar
salt and pepper to taste
a light shake of cayenne pepper

Method
Toss the tomatoes with some olive oil and some salt and pepper, then spread out on a rimmed cookie sheet and bake at 425F for 15 minutes.  The tomatoes should still have their shape but be a little wobbly-looking.  Set aside to cool.

Blanched Asparagus

Wash, then prepare asparagus by snapping off the ends.  Hold your fingers at the end of the spear, letting it snap off where it wants to, then cut into 1″ pieces.  Cook in a gently simmering pot of salted water for 1 minute, then plunge into an ice-water bath to stop the cooking.  They should have some chewiness to them, but not crunchiness.  I always test first as some batches can take up to two minutes to be at the right texture.  To do that, grab one piece and put it in the ice water bath, then taste.

After each batch, place cooled asparagus to drain in a strainer or colander, then set aside.

Cooking Tortellini

Cook the pasta in lightly salted water on a gentle boil until done, but not DEAD-done.  You don’t want the pasta to fall apart.  Tip into a colander in the sink and rinse with cool water. GENTLY.

In a large bowl, place drained pasta, tomatoes, blanched asparagus, Greek olives.  Splash more olive oil on the mix, then some balsamic and some red wine vinegar (about 2-4 Tablespoons combined for the vinegars) then grind on some fresh pepper and salt, then a light sprinkle of cayenne..  Toss gently, then taste.  Adjust as needed.

Serves a crowd.

Quickled Vegetables

 - by Elizabeth

Salad with QuicklesOnce, when we were in Halifax, Nova Scotia, we ate at a restaurant that had “quickles” as part of their salad course (above).  Quickles?  Vegetables that are quickly pickled, came the answer.

And then last summer Smitten Kitchen ran a post about making pickled vegetables, which I tried, and which we loved.  We would mound them up on summer sandwiches, changing the sandwich from ho-hum to wow! this is great!

Pickled Vegetables Quickles2

Here’s my first jar of quickled vegetables.  I have since bought fancier jars at the local Container Store, with nifty snap-on lids.  I love how these look, all layered up with color.

Pickled Vegetable Sandwich Slaw with Mustard Seeds

 Pickling Mixture

1 cup distilled white vinegar
4 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons yellow mustard seeds
1 cup cold water

Slaw mixture: 4 to 5 cups mixed slivered or julienned* firm, raw vegetables (see above for vegetable suggestions, below for slicing tips)

Heat vinegar, sugar, salt and mustard seeds to a simmer in a small, non-reactive pot over moderate heat, stirring only until sugar and salt dissolve. Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.

Divide vegetables between jars. (I used two 3/4 liter jars.) Pour vinegar mixture over vegetables and refrigerate until needed. You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day. They will get slightly more pickled as they sit, but the change shouldn’t be too dramatic from the 24 hour level.  Keep the vegetables submerged in the brine for a longer shelf life (about 3-4 weeks).

*Smitten Kitchen used a mixture of radishes, red, orange and yellow bell peppers, carrots, fresh sugar snaps, ruffly cabbage and kirby cucumbers, but you can use any firm, crunchy vegetable you think would pickle well here. She noted that the red radishes changed everything to pink, so you may want to try a Japanese Daikon radish (it’s white).

This pickling idea must be the “new” thing, as now Sur La Table has a class in pickling.  Their display looks like more traditional pickling, with a soaking time and a canner/processesing time.  The recipe above is quick, easy and delicious.

mandoline

I did use a mandoline to help cut my vegetables as well as this tool, which looks like a reverse slotted vegetable peeler (shown below). Protect your fingers at all times!

Julienne Peeler

Strawberry Rhubarb Pie

 - by Elizabeth

Strawberry Rhubarb Pie with Ice Cream

I seem to be haunting Smitten Kitchen a lot these days, as this one is another of her recipes, updated and improved since she had the Strawberry Rhubarb Pie contest and didn’t come out so well.  Read the whole story on her blog–it’s in vintage Deb language, and I love reading it.  I was in the market, thinking about this pie, and luckily it was online, so I picked up the pound-and-a-half of rhubarb and the strawberries, then went home to make it.

Strawberries and Rhubarb

I’m sure hacking the rhubarb out of your own garden would be the Best Thing, but the local grocery store is the best I can manage, and it seems they only carry rhubarb for a very limited time, so I have to jump right on it, when it shows up.

Crust

You’ll also need your favorite recipe for a two-crust pastry pie. Here’s my favorite: Quick and Easy Pie Crust.   AVOID those nasty pre-made pie crusts in the grocery store.  It’s quick and easy to make your own.

3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
OPTIONAL: 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze — see below)

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to roll it up over my rolling pin — gently — then lift it over to the pie plate and unroll it.  I then ease it into the plate.)

Strawberries and Rhubarb

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl.

Filled with Butter Dots

Mound filling inside bottom pie crust and dot with bits of unsalted butter. Trim bottom pie crust even with pie plate edge, then moisten the exposed edge by running your finger, dipped in water, over the dough.

Top Crust

Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. (I used a tiny heart cookie cutter for my vent holes.)  Transfer it to center over the pie filling, as above. Trim top of pie dough so that it hangs over the pie plate by 1/2 to 1.”

Prebaked Pie

Tuck rim of dough underneath the bottom crust and crimp it decoratively.  (I sprinkle a little bit of sugar on top of the pie crust.  But others like to use the egg wash mentioned above.  Do one or the other.)

Place in preheated oven and bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.  Mine weren’t visible, so I lifted the pie to the stovetop, and listened — I could hear it bubbling.

Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.

Strawberry Rhubard Pie

She notes that pie can be made 2-3 days ahead.  But why?  Make it fresh and eat it all up.

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Something we like to do at our house is to place the cut pieces of pie dough on a cookie sheet, sprinkle with a mixture of cinnamon-sugar, then bake at 400 degrees until they are lightly golden, about 6 minutes.  We call them “crusties.”

Apple Galette

 - by Elizabeth

10_Finished Apple Galette

This recipe is another from the Smitten Kitchen website, who got it from Alice Waters, who got it from Jacques Pepin.  Smitten Kitchen calls it “Simplest Apple Tart,” but my husband, who lived two years in Belgium and France, calls it a “galette.”  I’m going with his title.

1_Cut Apples

I learned to cut chunks of apple like this from my sister Christine, a stellar cook who taught me a lot of Kitchen Truths.  None of this coring business–just whack if off from around the core. Now on to the recipe.

Dough:
1 cup (125 grams) unbleached all-purpose flour
1/2 teaspoon (2 grams) sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick or 85 grams) butter, just softened, cut in 1/2-inch pieces
3  1/2 tablespoons (50 ml) chilled water

Filling:
2 pounds (910 grams) apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons (30 grams) unsalted butter, melted
5 tablespoons (65 grams) sugar

Glaze:
1/2 cup (100 grams) sugar

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To make the dough:  Mix flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

3_Galette Dough

Add a bit of water, toss, then add a little more water, until dough just holds together. Toss with hands, letting it fall through fingers, until it mostly holds together. If too dry, that is — it won’t be gathered into a ball — add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk and slip into a ziploc bag and then refrigerate. After at least 30 minutes, remove. Let soften so it’s malleable but still cold. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick.

5_Greased small Tart Pan

I held up my pan to make sure it was the right size.

4_Dough Into Pan

Place dough in a lightly greased 9-inch round tart pan.  (You can go free-form, by simply using a parchment-lined baking sheet if you wish; that’s where my husband gets the name “galette”). Heat oven to 400°F.

6_Filling the Tart

And now the filling: Overlap apples on dough in a ring up to the sides if using the tart pan (or 2 inches from edge if going free-form). Continue inward until you reach the center.

7_Filled Tart Pan

I lay another layer in the center, as the first time I made it, the center collapsed.  I sprinkled some granulated sugar lightly over the apples, about 1 Tablespoon.  Then fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

8_ Brush with Butter

Brush melted butter over apples and onto dough edge. Sprinkle the remaining sugar over dough edge and apples.

Smitten Kitchen notes that if you can’t get that much sugar onto the apples, that’s fine, as it makes a lightly tart/sweet dish that way.  (I think by putting one Tablespoon on before folding the dough back, I was able to get all of my sugar on.)  And here’s my true confession: I forgot the butter and sprinkled the sugar all over everything, THEN remembered the butter.  So I just slathered on top of the sugar.  My first one of these I did it correctly, but they both turned out in the end to have the same amount of deliciousness.

10_Finished Apple Galette

Bake in center of 400-degree oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes. Yes, do that.2_Apple Peelings to cook

In the meantime, while the galette/tart bakes, make the glaze by putting the reserved peels and cores in a large saucepan along with sugar. Pour in just enough water to cover; simmer for 25 minutes.

9_Appley Juice

She notes to strain syrup through cheesecloth. But I just used a pastry brush from the pan, pushing the peels to the side to get at the syrup.

Remove tart from oven, and set onto cooling rack. Let cool at least 15 minutes. (If you made the free-form galette, slide the parchment paper-with-galette onto the rack.)

Brush glaze over tart, slice, and serve.

Two-cup Measure

And just asking. . . but why don’t they make two-cup measures like this anymore?  It’s a treasure.

Fennel and Blood Orange Salad

 - by Elizabeth

Fennel Blood Orange Salad

I found this on Smitten Kitchen, who found it on the New York Times.  When I went looking for my typed file today, I found that it had been published in 2002.  I can’t believe it took me that long to finally try it and put it up here on the blog.  Well, don’t you wait that long.  It’s easy and quick and has miles and miles of flavor.

FENNEL AND BLOOD ORANGE SALAD
By Kurt Gutenbrunner
Published: January 23, 2002
Time: 30 minutes

1/4 cup very coarsely chopped walnuts
1 teaspoon walnut oil
1 medium-large fennel bulb, leaves and stems trimmed off
Salt and freshly ground black pepper
Juice of 1 lemon
2 large blood oranges
1 tablespoon paper-thin shallot slices
10 mint leaves
2 tablespoons extra virgin olive oil
1 teaspoon lime zest

1. Place walnuts in dry skillet and cook over medium heat, stirring, to toast. Toss with walnut oil, and set aside.

2. Slice about 1/2 inch from bottom of fennel and discard. Slice fennel very fine on mandoline, starting with flat bottom side. Put in a bowl. Season with salt and pepper, and add lemon juice.Fennel Blood Orange Salad_1

3. Trim all peel and pith from oranges. Holding peeled fruit over bowl containing fennel, use sharp knife to cut sections from membrane. Let them drop into bowl. Squeeze remaining membrane over bowl to add remainder of juice. Discard membrane.  (This is how it looks before tossing it with everything else.)

4. Add shallots, mint leaves, olive oil and reserved walnuts. Toss gently. Sprinkle on lime zest, and serve perhaps as a first course with smoked salmon or as a side dish with grilled fish..

Yield: 3 servings.

 

Chocolate-dipped Valentine Cookie

 - by Elizabeth

Chocolate-dipped Valentine Cookies

I had planned to make biscotti for the church ladies this week, then remembered that they all sort of nibbled around the corners of that cookie, not wanting to make it sound crunchy, even though outside of their happy mouths no one can hear the crunching, so thought I’d try and find a Valentine Cookie that was quieter.  I found this while searching and proceeded to make them up as directed.  Except I tripled them–Kids, Don’t Try This At Home!  Just make them in a single batch and you and your mixer will be much happier.

I also noticed in the comments that many substituted out the peppermint extract for almond extract.  I think that would be a better choice, as I found the peppermint in full strength to impart an almost bitter taste to the cookie.

I also have an ancient sugar cookie recipe that mixes the ingredients a little differently: cut the butter/cream cheese into the flour, add the eggs/liquids, and go from there.  I am thinking that would have been a lot easier than the mess I made in the kitchen today.

Ingredients:
1 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon peppermint extract
3 cups all-purpose flour

Glaze
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Directions

Combine all cookie ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate 2 hours or overnight until chilled.

Heat oven to 375°F. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned. Remove from cookie sheets to wire cooling rack; cool completely.

Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted. Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated.

Orange-Cranberry Bread

 - by Elizabeth

CranberryOrangeBread

This is another of my mother’s great recipes, a moist bread so fresh-tasting with cranberries and orange flavor that you’ll find your day just won’t start quite right during cranberry season if you haven’t had a slice of this for breakfast.  But it’s also good for snacks, and a fairly guilt-free snack at that: with only one egg and two pats of butter, it’s low-fat, but with flavor.

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Although the recipe makes one loaf, why stop there?  All the photos below show me making up two loaves.

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To make two, I first mix up the dry ingredients for one batch in the food processor…

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…then transfer it to a bowl and start the second batch.

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I cut up, then. . .

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…pulse in the butter, then follow the recipe as written.

When you finish with one batch, scrape out the bowl well, then pour in the reserved dry ingredients and start again.  No need to wash up in between.

Cranberry Bread (makes 1 loaf)

Place in mixing bowl of food processor:
2 cups flour
1 cup sugar
1 scant tsp. salt
1/2 tsp. soda
1 and 1/2 tsp. baking powder
1 Tbls. zested orange peel, from 1 large orange

Mix briefly, then add:
2 Tbls. real butter.

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Pulse a few times to chop up butter, then add:
1 beaten egg, mixed with 3/4 cup orange juice.

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Mix just to moisten.  Add:
1 and 1/2 cups fresh cranberries
3/4 cup chopped walnuts.

Pulse 2 or 3 times, stirring in between pulses with spatula, if necessary.

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Spoon into greased, floured loaf pan and bake at 350°F for 60 minutes.  Cool 15 minutes in pan before removing.  Then it should pop right out.  Slice, wrap up for the freezer, or to share with a friend, and enjoy!

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I used freshly squeezed orange juice. 

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In front are the reject berries: soft, underripe, or nearly goners.

Mom’s Mint Surprise Cookies

 - by Elizabeth

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I don’t know where my mother got this recipe, or if she invented it herself, but it’s a cookie I always associate with her and with holiday baking. When I baked up a batch and brought them as a gift to each child at her 75th birthday party, all of us children nodding a knowing smile.

As a child I loved them warm, right out of the oven, or set in the sun on cooler day to warm the mint chocolate surprise waiting inside the spiced cookie.  I liked nibbling the edges of the cookie, freeing me to separate the two halves like those sandwich cookies, and lick off the chocolatey goodness before finishing up the cookie.  However you choose to eat them, they are a winner.

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You’ll need these: Trader Joe’s UFO’s Mint Chocolate Wafers.  Better get two bags because the wafers seem to disappear quickly.

UPDATE: I went in to Trader Joe’s yesterday (December 2013), and they no longer make, nor carry these.  I’m leaving this post up anyway, as it is a good childhood recipe, and maybe someone, somewhere, will make these again!

UPDATE, APRIL 2014: I found some Dark Chocolate Mint Wafers at Kitchen Krafts.  I’ll try them out and see if they work okay.

Barbara Sessions’ Mint Surprise Cookies

2/3 cup shortening
2/3 cup butter
1 cup brown sugar
1 cup white sugar
1/4 cup honey
2 eggs
1/2 cup whole wheat flour
3  1/2 to 4 cups white flour
2 tsp. each: salt, soda, cinnamon, cloves, ginger
12 oz. bag Trader Joe’s UFO’s Mint Chocolate Wafers

Cream shortening, butter, sugars and honey.  Add eggs, beating well after addition.  Mix together whole wheat flour, 1/2 cup white flour and spices.  Blend and add to creamy mixture.  Add the rest of the flour, depening on the size of eggs you used. Chill.

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Wrap one Tablspoon dough around one chocolate mint wafer.

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Bake 375 degrees F for 10-12 minutes.  Let cool on rack, if you can stand to wait.  They freeze well.

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