French onion Archives - Fresh From Oregon

Gingerbread Cookies Gone Wild!

December 13, 2014 · by Carrie Trax ·

Gingerbread cookies in my house have “Gone Wild” this year. Living in the foothills of Mt Hood, Oregon I was inspired to make my gingerbread cookies shaped from nature. On a family trip to Yellowstone my husband surprised me with these animal shaped cookie cutters of a deer, salmon, bear, duck and tree. This gingerbread cookie recipe has a mild flavor of ginger so I added an almond flavored royal icing to top them off. This was also a great opportunity for me to try the OXO 8 piece Baker’s Silicone Decorating Bottle Kit that was send to me. OXO is one of the sponsors for The Great Food Blogger Cookie Swap and they sent everyone participating this amazing decorating kit. When I first opened the kit I thought this is a small bottle how is this going to work. To my surprise almost a whole batch of royal icing fits in the bottle and this was the easiest way I have ever decorated cookies. This would be great for kids to use they will still get a little messy but the bottle really keeps the icing from oozing everywhere. With the decorating tip making these gingerbread cookies was a snap to frost.

Gingerbread Cookies
1/2 cup butter, softened
3/4 cup packed brown sugar
1/3 cup molasses
1 egg
2 tablespoons water
2-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. Combine flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle. Preheat oven to 350°. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured cookie cutter. Place 2 in. apart on greased baking sheets. Re-roll scraps and continue to cut out cookies until the dough is gone. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Yields about 2 dozen.
Recipe from ~ Taste of Home

Almond Royal Icing

1 1/2 cups confectioner’s sugar
1 1/2 tablespoons milk
2 teaspoons light corn syrup

1/2 teaspoon almond or vanilla extract

In a medium bowl add confectioner’s sugar and milk and blend with a whisk until smooth. You can also mix with a stand mixer on low for about 1 minute. Add corn syrup and extract and continue to blend until smooth for about 45 seconds – 1 minute. If it’s too thick, add milk by the drop (a little goes a long way). If it’s too thin, add more confectioner’s sugar.

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To decorate the cookies first outline around the edge of the cookie with a thin line of icing and let dry a few minutes. Add a little more milk to the icing to make thinner, I added about 1 – 2 tablespoons. Fill in the cookie with the thinner icing, let dry for 1 hour before packing in a air tight storage container. I layered parchment paper between each layer of cookies in the container.

French “Candy” Onion Soup

September 16, 2013 · by Carrie Trax ·

Why did I get so excited when I found these yellow onions last week? These are not just any yellow onions they are “Candy Onions” I got at the Beaverton farmer’s market here in Oregon. These onions are high in sugar content and caramelize into a rich brown color making them perfect for French onion soup. You can also cut them in 1/2″ slices, brush with some olive oil and place on medium-high heat on your grill. These onions will grill up beautifully and are a perfect topper for your next burger or pizza. I got these onions Fresh From Oregon but they are found all across the country. If you can get your hands on some gather them up and try some of these sweet onions for yourself.

French “Candy” Onion Soup
6 large “Candy” onions, thinly sliced
3/4 cup butter
1 1/2 Tablespoon flour
16 oz. chicken broth
16 oz. beef broth
3 cups water
1/2 teaspoon pepper
Loaf French bread
12 slices Swiss cheese

Saute onions in butter until caramelized. This is really important to get the best flavor. I saute for 45 minutes to a hour. Sprinkle flour over onions and stir until smooth. Gradually add the chicken and beef broth, water and pepper. Bring to a boil, reduce heat and simmer for 30 minutes.
Slice bread in 1/2 inch slices and brush with olive oil and toast both sides. Once soup is ready ladle about 2 cups into a bowl and place 1 or 2 pieces of toast on top and then add 2 slices of Swiss cheese. Place under the broiler until the cheese is brown and bubbly.

Gingerbread Cookies Gone Wild!

French “Candy” Onion Soup

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