Here's what's cooking in our Kitchen! Ed. 3

Another one of our Christmas traditions. This cookie is Swedish, but is very similar to an Italian Biscotti.

Rusks

½ c. butter
1/2c. marg.
2c. sugar
2 eggs
4 1/2c.flour
½ c. nuts
2 tsp. baking powder
1 tsp. salt
2/3 c. milk

Cream butter and marg, add sugar cream again. Add eggs and beat. Mix dry ingredients and add to the rest. Form into four logs 12’ long 2’ wide and 1’ tall. Place two logs on a cookie sheet. Bake at 350F for 35-40 min. Logs should be slightly browned and not sticky or raw to cut. Let logs cool slightly. Then, using a bread knife slice each log on a slight angle into ½” pieces. Lay each slice onto its side and spread all over cookie sheets. Place back into oven at 200F. to dry. They will be crisp. Can turn oven off and let dry over night.

Here's what's cooking in our Kitchen! Ed. 2

One of our traditional Christmas cookies.

Rug Cookies 350F 10-12 min.

1 c. butter or marg.
1 ½ c. sugar
1 Tbs. corn syrup
1 egg
1 tsp. baking soda
2 tsp. cinnamon
2 tsp ginger
2 tsp. cloves
2 ½c. flour

Cream butter. Add sugar and syrup. Add egg. Mix flour and spices. Add to creamed mixture. Put through a cookie press or roll into balls, roll in sugar and bake. When we use a cookie press, we make the shape of a rug in strips down the cookie sheet. We cut them into desired size as we take them off the sheet. They must be removed from cookie sheet immediately as they will stick badly if allowed to cool.

Here's what's cooking in our Kitchen!

This is one of our favorite unique Christmas cookie recipes. Enjoy!

Finnish Cookies 375F 15-20 min. Makes 3 doz.
1 c. butter
1 c. small curd cottage cheese
¼ tsp. salt
2 c. flour
¾ c. br. sugar
1 beaten egg yolk
¾ c. finely chopped walnuts
2 Tbs. water
icing sugar for rolling
½ tsp. cinnamon
melted butter

Cream butter with cottage cheese; blend in salt and flour. Shape into ball. Divide dough into thirds. Roll each piece into a 12” round. Brush with melted butter. Combine cinnamon brown sugar and nuts. Sprinkle 1/3 mixture over each round. Cut into 16 pie-shaped wedges. Spread at wide edge, roll towards point. Place point down on greased cookie sheet; brush with combined egg yolk and water. Bake. Remove from pan immediately and sprinkle with or roll in sifted confectioners sugar.

Pillman Cuisine--Raccoon!

We are always game to try any new food as a family. Sometimes we come up with a delicious cuisine, and this just happens to be one of those occasions. We were out Raccoon hunting with our neighbors last night, and ended up with 9 coon. We figured we wouldn't let all the good meat go to waste, and brought home some legs to eat. We used this recipe, and it turned out great. Everyone greatly enjoyed it. They did not taste at all "gamey," and were very tender. My mom called the meat like a mixture between pork and beef. For all of you to have the opportunity to try it, I figured I post the recipe here.

You first start by acquiring your coon. You skin and take off the quarters. (the rest of the coon is edible as well, but most of the meat is on the quarters, so it is simplest to just eat the quarters) Bring them home, and remove all the fat you can (you can actually do this anytime before you start cooking them), and let them soak in salt/soda brine for about 6 hours (longer is fine). Take them out of the salt brine, and put them in a pot to boil. Boil them with salt (and onion if desired) until thoroughly done.


mix together:

1-cup ketchup

½ cup cooking oil or butter

¼ cup brown sugar

1 Tbsp. Worcestershire sauce

1 Tbsp. garlic powder (or to taste)

1 Tbsp. onion powder (or to taste)

1 Tbsp. salt

¼ cup lemon juice

1 tsp. pepper

pour over coon, and let sit until ready to grill.

Place on grill, and apply sauce to meat as it is cooking.

Grill until browned as desired.

Eat with relish, forgetting the species it came from. (which is not hard considering the exquisite taste)