Mom's Lasagna

Here's my mom's email for her lasagna recipe:

Hi Sissy,

I don't actually use a recipe!

I just heat up Traditional Ragu and add cooked, broken up ground beef, let it simmer together. Usually add garlic powder, sprinkle in dried chopped onion, basil...

Cook lasagna noodles in salted water (9 to 12 pieces depending on whether you want 3 layers or 4). Drain in colander.

Mix in a bowl.., a container (15 oz) of non fat cottage cheese or non fat ricotta with dried parsley, an egg, a little bit of the shredded parmesan and some shredded mozzarella. Maybe some black pepper

Ladle some sauce in a 9 x 13 glass dish and spread on bottom. Lay 3 noodles. Spread ricotta mixture on top. Sprinkle on some mozzarella and parmesan. Repeat layers--sauce, noodles, mixture, cheese...till all gone. End with the sauce and cheese on top.

Bake about 20 to 30 minutes till bubbly.

Voila!

Italian Knot Cookies

My mother is 100 percent Sicilian. When I was a child I remember eating Old* Aunt Mary and Old Aunt Eleanor's Italian Knot Cookies and loving them!! I've always wanted to recreate them and this recipe is the closest I've found so far.

*I think my mom tacked on "old" to distinguish them as her Aunts as opposed to our Aunts.

Ingredients:

Cookies:
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, room temperature
1/2 cup sugar
3 large eggs
2 tablespoons lemon juice
1 tablespoons lemon zest
(I had to add some milk because the gluten free mixture was too dry)

Icing:
1-1/2 cups confectioners'  sugar
4 to 5 tablespoons milk or half-and-half
1 teaspoon almond extract
Colored sprinkles


Directions:

To make the cookies:
In a bowl, combine the flour, baking powder, baking soda, and salt.
Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs,
one at a time, beating well after each addition. Add the lemon juice and zest.
Gradually add the flour mixture, beating well to combine. The dough will be
soft.

Wrap the dough in wax paper and refrigerate for 1 hour.

Preheat the oven to 350 degrees F. Grease 2 baking sheets.

Place the dough on a lightly-floured surface. Break off golf-ball size pieces of
dough. Roll each piece into a rope about 7 inches long and 1/2 inch in
diameter. Tie into a knot with one end poking up in the center. Place 1-inch
apart on the prepared baking sheets. Bake 12 to 15 minutes or until lightly
browned. Transfer the cookies to a wire rack to cool slightly.
You want the cookies to be slightly warm when you add the icing.


To make the icing:
In a bowl, stir together the confectioners'  sugar and milk until smooth.
Stir in the almond extract. Add more milk if necessary to make a slightly thin
icing. Dip the top of each cookie into the icing. Place the cookies on wire racks
and top with the colored sprinkles. Allow the icing to dry before storing.
These cookies will stay fresh in an airtight container for about 1 week.

Picture and recipe: http://www.mangiabenepasta.com/knot_cookies.html

Total caloric yield (made with gluten free flour blend): 2,690/#cookies

Soft Gingersnap Cookies with White Chocolate Chunks

I was really wanting to make a ginger cookie of sorts, but Ryan insisted that he HATED them. I told him they would be good and whipped up these. HE. LOVED. THEM. He's now a gingersnap fan :)

Ingredients:

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses  (I used slightly less)
1 teaspoon vanilla extract
2 large eggs

3 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
1 1/2 cups white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls

Directions:

1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, vanilla, and eggs.

4. Mix dry ingredients: flour, baking soda, salt, cinnamon, cloves, and ginger.

5. Slowly add in the flour mixture. Next, stir in the white chocolate chunks.

6. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Recipe and picture: http://www.twopeasandtheirpod.com/soft-gingersnap-cookies-with-white-chocolate-chunks/

Zingerman's Black Magic Brownies

less fudgy than the baked brownie**good medium between cakey and fudgey

INGREDIENTS:
13 tablespoons (184 grams) unsalted butter
6½ ounces (184 grams) unsweetened chocolate, coarsely chopped
¾ cup (90 grams) sifted all-purpose flour
¾ cup (85 grams) sifted cake flour
¾ teaspoon baking powder
½ teaspoon salt
2 cups (397 grams) granulated sugar
4 eggs
1¼ teaspoons vanilla extract

DIRECTIONS:
1. Preheat oven to 325 degrees F. Grease a 13x9x2-inch baking pan and line with parchment paper, leaving an overhang on two sides; set aside.

2. In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth. Set aside to cool.

3. In a small bowl, whisk together the flours, baking powder and salt.

4. In a large bowl, beat the sugar and eggs with an electric mixer on high speed for 5 minutes, until lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add the flour mixture and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula. Spread the batter in the prepared pan.

5. Bake until brownies appear set and a toothpick inserted in the center comes out with some moist crumbs attached, about 25 to 30 minutes. Cool completely in the pan set on a wire rack. Cut the brownies into squares and store in an airtight container at room temperature for up to 5 days. The brownies can also be frozen (wrapped individually and placed in a resealable freezer bag) for up to 2 months.

recipe+picture: http://www.browneyedbaker.com/zingermans-black-magic-brownies/