Try it, if you dare!

Do you like Ginger Cookies?

• 3/4 cup butter, softened
• 1 cup dark brown sugar
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups unbleached flour
• 2 tsp ground ginger
• 2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tablespoons finely chopped fresh ginger
• 1/2 cup finely chopped crystallized ginger

1. Cream butter and brown sugar in a large mixing bowl. Beat in the molasses, then the egg.
2. Add ground ginger, baking soda and salt. Mix in well with a spoon. Mix in fresh and crystallized ginger until well blended. Add flour, a cup at a time, until well mixed. (You may find this part easier to do with your hands.)
3. Preheat oven to 350.
4. Chill dough in a covered bowl for about 2 hours.
5. Spray cookie sheets with cooking spray. Roll dough into round 1 inch marbles, and put about a dozen to a cookie sheet.
6. Bake for around 8 minutes, depending on how your oven runs and how big you made the cookies. I made mine small and my oven runs hot, so I baked for 7 minutes. The recipe said 10, but I hate overdone cookies.

This makes 3 1/2 - 4 1/2 dozen, and makes the house smell wonderful!

Turkish Bulgur Pilaf

• 1 1/2 cups chopped onion
• 2 stalks of celery, chopped
• 1 red bell pepper, chopped
• 1 teaspoon salt
• 1/2 teaspoon dried dill
• 2 tablespoons olive oil
• 2 cups raw bulgur
• 2 1/2 cups boiling water
• 1/2 cup raisins
• 1 cup sliced dried apricots
• 1 cup broken, toasted walnuts (toast in toaster oven until browned)
• 1/2 cup minced parsley
• lemon wedges

1. In a large heavy pan with a cover, cook onion, pepper and celery with the salt and dill in oil over medium heat until the vegetables are tender (about 10 minutes). Stir occasionally.
2. Add the raw bulgur. Continue to saute, and stir regularly over medium-low heat until the bulgur is lightly browned and everything is well mixed (about 5 minutes).
3. Add water, raisins and apricots. Cover and simmer over very low heat for about 25 minutes, or until the bulgur is tender and the water is absorbed.
4. Mix in the walnuts and parsley just before serving. Garnish with squeezable, generous wedges of lemon.

Some good recipe links, for all your dietary preferences

Cooking Light

FATFREE: The Lowfat Vegetarian Recipe Archive