Mama Green's Cookbook

1/3 cup butter (5 1/3 T)

2/3 cup low-fat cream cheese

1 1/2 cup brown sugar

1 egg yolk

1/3 cup black strap molasses

1 1/2 cup all-purpose flour

3/4 cup whole wheat flour

1/2 t ground ginger

1 1/2 t baking soda

1/4 t salt

2 T peel and minced fresh ginger root

1/2 cup minced crystallized ginger

Preheat oven to 350  greased cookie sheet or use parchment paper

In a large mixing bowl, cream butter, cream cheese and brown sugar on low speed.  Add egg yolk and molasses and mix on low until just combined.

In a large bowl, combine dry ingredients.  Add to butter mixture and mix on low for 10-20 seconds.   Add fresh ginger and crystallized ginger.   Mix briefly by hand.   Portion heaping teaspoonfuls (or use a 3/4 oz scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes… then rotate for an additional 2 minutes.  Slightly browned.  very soft inside… let sit on cookie sheet for about 5 minutes before transferring to a rack.

5 oz salmon filet

2 t butter

1/2 c chopped celery

1/2 c chopped onion

1/2 t minced garlic

2 c peeled, chopped potatoes, about 2 large (red bliss work well)

1 qt fish stock

1/2 c 2 % milk (I use skim and it works fine)

1/2 t black pepper

2/3 t salt

1. Break salmon fillet into thin small flakes and set aside.

2. In a large stock pot, melt butter and sauté celery, onions, and garlic until translucent

3. Add stock and potatoes. Bring to boil over high heat, then lower until potatoes are tender.

4. Transfer 1/2 of the soup to a blender and puree or use hand blender and blend about half.

5. Return pureed soup to stock pot and add salmon flakes and milk and slowly heat. Add salt and pepper.

Extras…. I throw in some corn (1/2 C), some white wine (about a T) and even some parsnip and some dill.

1 1/2 C flour (white)

1 T baking powder

1/2 teas salt

2/3 c milk

1 t vanilla

1 1/4 c blueberries

1/2 c cornmeal

zest from small lemon (optional but good)

1 t cinnamon

1/2 c plus 1 T sugar

1 egg lightly beaten

2 T melted butter

1.preheat 400

2.mix flour, corn meal, power, 3/4 teas cinnamon, salt and 1/2 c sugar (and zest).

3. mix milk, egg, van and stir that into dry ingredients just to moisten.  Add butter and blueberries.

4. spoon into tins. combine remaining cinnamon and sugar and sprinkle on top.

5. lightly brown about 20 minutes

yield…12 muffins