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LINDA HOSKINS
Are you looking for one more kind of cookie to make for Christmas? I tried theses Grinch Cookies last year and thought they were so good I had to make them this year. They look so pretty and colorful on a cookie tray.
GRINCH COOKIES
■ 3 1/2 cups flour
■ 1 1/2 tsp baking powder
■ 1 tsp baking soda
■ 1 tsp kosher salt
■ 1 cup unsalted butter, softened
■ 1 1/2 cup sugar
■ 2 eggs
■ 1 tsp vanilla
■ 1 tsp almond extract
■ green food coloring
■ green sanding sugar
■ red heart sprinkles
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, mix flour, baking soda, baking powder and salt. In another small bowl, sprinkle the green sugar. In a large bowl, beat butter and sugar on medium speed with an electric mixer for 1 to 2 minutes until light and fluffy. Beat in eggs just to combine. Beat in vanilla and almond extract. Slowly add the flour mixture. The mixture will be soft. Add green food coloring until desired shade.
Scoop dough into small balls, roll in the green sugar. Place 2 inches apart on a baking sheet. Bake for 8 to 10 minutes until crisp until edges. As soon as they come out of the oven, press the red heart into the center. Cool on pan for 5 minutes, then remove to wire racks to cool completely.
A note about the above recipe, be sure to gently press the red heart into the cookie, if you just set it on there, it will not stick, and once the cookie is cooling, you won’t be able to add the hearts. Be sure to use the finest colored green sugar you can find. Some colored sugars are pretty coarse, but the finer ones work best with this cookie.
We have a favorite recipe for beef roast, and it is one I make several times during the winter months. I found this recipe for Caraway Beef Roast in a cookbook several years ago. We always make mashed potatoes and carrots to serve alongside it. It’s pretty simple to make, you brown the meat then pop it into the oven for 3 hours!
CARAWAY BEEF ROAST
■ 1 boneless rump roast or chuck roast (3 lbs)
■ 3 Tbsp canola oil
■ 1 cup hot water
■ 1 1/2 tsp beef bouillon granules
■ 1/4 cup ketchup
■ 1 Tbsp dried minced onion
■ 1 Tbsp Worcestershire sauce
■ 2 tsp caraway seeds
■ 1 tsp salt
■ 1/2 tsp pepper
■ 2 bay leaves
■ 2 Tbsp flour
■ 1/4 cup cold water
In an ovenproof Dutch oven, heat the oil over medium heat. Add beef, brown on all sides. Drain excess oil. In a small bowl, combine the hot water and bouillon: add ketchup, onion, Worcestershire, caraway seeds, salt and pepper. Pour over the roast. Add bay leaves.
Cover and bake at 325 degrees for three hours or until tender. Remove roast to board, keep warm. In a small bowl, combine flour and cold water until smooth. Stir into the pan juices, bring to a boil. Cook and stir for 1 to 2 minutes until thickened. Discard bay leaves, Serve with beef and potatoes.
If you have a recipe to share,please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
