Rum Glazed Pork Tenderloin with Pineapple Salsa #FantasticalFoodFight

Our theme for Fantastical Food Fight this month is RUM.....Put me in coach!!!  Our coach being Sarah of Fantastical Sharing of Recipes and founder of Fantastical Food Fight.

I LOVE rum.....I love Island life....I love the tropics....I love scuba diving....I love alcohol.....I love girly drinks....I  love umbrella drinks....I love fruity drinks......

I refuse to make a drink for this month's challenge!!

It was very difficult for me not to make a drink.  Rum drinks hold a special place in my heart.  We enjoy Mojitos.  We love adding rum to teas, like this SpIced Tea and this Roobois Tea.  We serve Rum Punch at nearly every dive party we have. I added it to this Indian Mango Cooler and we serve it hot and buttery during the cold winter months.

I didn't want to serve it in a dessert!!

Though I love rum desserts and have shared several.  This Spiced Rum Pumpkin Cake is awesome. You will be proud to serve up this gorgeous Pina Colada Trifle.  I even use it in my Grandma's Raisin Bread.

I knew I wanted to use it in a savory presentation!!

I just wasn't sure what I should make.  I had previously shared recipes for Pulled Pork containing Rum.  Knowing that Rum and Pork are so compatible I decided to try it again.

I found this recipe for Rum Glazed Pork Tenderloin by Bobby Flay and immediately knew that I wanted to make it for this Fight.  I changed things up a bit to make it my own, pulled on my boxing gloves and jumped into the ring.

I did make some adjustments to the recipe.  Most notably, I used our homemade Rib Rub to flavor the meat and omitted some of the spices in the glaze.  I also grilled the scallions along with the pineapple for the salsa, and substituted pineapple juice for chicken broth.  Other than that just simple substitutions to use what I had on hand.

I served this up at a dinner party for some of my sister in law's family who came to visit while she was in town.  It was a huge hit.  The pork was cooked to a perfect medium rare which is perfectly acceptable by the USDA.  It was tender and juicy.

The salsa was the perfect accompaniment to the meat.  Slightly acidic, full of flavor with just a touch of heat from the jalapenos.

Rum Glazed Pork Tenderloin

adapted from Bobby Flay

4 T. olive oil

1/2  sweet onion, chopped

2 cloves garlic, smashed

3 T. dark brown sugar

1 c. dark rum

2 c. pineapple juice

1/2 jalapeno pepper, chopped

2 Pork Tenderloins, silver skin removed

World's Best Rib Rub (recipe here)

Sprinkle both sides of the tenderloins with the rib rub massaging it in. Set aside while making the sauce.

In a large saucepan over med high heat cook the onion and garlic in the oil until softened and fragrant. Add the brown sugar, rum, juice and jalapeno to the pan.  Bring to a boil and cook until reduced by half, stirring occasionally.  Set aside.

Heat a grill to med high heat.  Grill the tenderloins, occasionally brushing with the sauce until crisp and charred on the outside and an internal temperature of 145* is reached.  Let rest for 10 minutes before slicing and serving with Pineapple Salsa (recipe below).  Print Recipe

Grilled Pineapple Salsa

adapted from Bobby Flay

1 pineapple, peeled, cored and sliced into 1/2" rounds

1 bunch scallions, ends trimmed and outer leaves removed

1 T. olive oil

salt and pepper to taste

1 jalapeno, seeded and finely diced

juice of 1 lime

1 t. agave syrup

Brush the pineapple and scallions with olive oil.  Season with salt and pepper.  Grill over med high heat until slightly charred and grill marks appear.  Remove from grill.  Chop the pineapple into chunks and place in a bowl.  Slice the scallions and add to the pineapple.  Place the lime juice, agave and jalapeno in a small jar with a lid and shake until emulsified.  Pour over the pineapple mixture and toss to coat. Print Recipe

More Rum Recipes included in this Rumble

An InLinkz Link-up

Happy Birthday Julia!! #JuliaChild

Today is Julia Child's Birthday.  The iconic chef who taught so many that cooking a great meal was not only possible but a lot of fun as well.

She was the first "tv"chef, years before anyone ever dreamed that there would be an entire network devoted to nothing but cooking and food.

Julia has been an inspiration to many home cooks and professional chefs.  The movement brought about by her and her friend and cohort Jacques Pepin has evolved into quite the following of people who also document their food journeys on the internet through blogs.

We food bloggers dream of one day influencing just one person as much as Julia influenced the whole cooking community. In honor of Julia's birthday, our friends, Ellen of Family Around the Table and Cynthia of Feeding Big, invited a group of us to share a recipe that was written by Julia or one that we thought she would love.

I had just gotten back from the Farmer's Market where I had picked up this gorgeous head of cauliflower.  I pulled out my favorite Julia Child Cookbook and went to the Chofleur section.

Like all of Julia's recipes in this book, this is a simple process but is broken into several parts with each part being on a different page.  In this case, the bechemal is located in another section.  I have combined it all into one recipe to make life easier for you.  You're welcome.

This dish is not only easy but it can be made any time during the day and finished when you are ready to have dinner.  Cauliflower is blanched, combined with the sauce and topped with bread crumbs and shredded Swiss cheese.

A half an hour before serving, place the casserole in the oven and let it get bubbly and crispy brown on top.

Cauliflower Gratin

(Chou-Fleur a la Mornay Gratine)

source: Mastering the Art of French Cooking by Julia Child

Florets from 1 head of cauliflower

4 T. butter, divided

3 T. flour

2 c. whole milk

salt and pepper to taste

pinch of freshly grated nutmeg

2 T. dried bread crumbs

2 T. shredded Swiss Cheese

Bring a pot of salted water to a boil and add the cauliflower florets.  Cook for 8-10 minutes. Drain and rinse with cold water to stop cooking.

Melt 2 T. of butter in skillet over med high heat.  Stir in the flour and cook until slightly nutty smelling.  Whisk in the milk.  Cook and stir for a minute or two until thickened.  Season with salt, pepper and nutmeg.

Butter the inside of an 8x8" baking pan.  Pour 1/3 of the milk mixture into the bottom of the prepared pan.  Add the cauliflower and pour the remaining sauce over the top.  

Combine the bread crumbs and cheese.  Sprinkle over the top of the casserole. Melt the remaining 2 T. of butter and drizzle over the top. 

Bake in a preheated 375* oven for 25-30 minutes until hot and bubbly and the top is golden brown. Print Recipe

More Recipes to Honor Julia Child

• Roast Chicken with Lemon and Herbs a la Julia by Family Around The Table 
• Petits Pains by Karen's Kitchen Stories 
• Coq Au Vin by Monica's Table   
• Julia Child's Roast Chicken by Feeding Big 
• Homemade Puff Pastry by Amy's Cooking Adventure 
• Cherry Clafouti by The Freshman Cook
• Creme Brûlée by Culinary Adventures with Camilla
• Cauliflower Gratin by A Day In The Life on The Farm

Lobster Roll ala Sisters One, Two, Three #FoodiesRead

One of my favorite things about vacation is that there is lots of reading time.  I was able to get 3 books in during our Alaskan Cruise.  This, that I am sharing with you today, was read while enroute to the ship.

This novel was offered either free or very inexpensively through my Kindle account and has been on my to read list for a while.  

The story follows the dysfunctional Tangle family to a vacation on Martha's Vineyard during which a terrible tragedy occurs.  As with so many dysfunctional families, the children learn to ignore the elephant in the room.  They quickly learn that secrets are theirs to keep, tears are to be shed privately with the shades drawn and questions are to be evaded, if possible, and answered with a positive spin if they cannot be evaded.

We all know that the sins of the parents rain down upon the children who, in turn, become parents and rain down sins upon theirs.  This story is no different and tells of the struggle of the adult children trying to cope with their memories and private demons.  Family is learning to love each other despite our shortcomings and forgive each other for all wrongs, real and imagined.

I enjoyed my journey with the Tangle family and I think you will as well.  This was not a foodie read at all but it did have a lot of food in it.  Granted, most of it was inedible as the mother was not much of a cook and food, when it was served, was often burnt, raw or microwaved from frozen dinners.

However, there were glimpses of good food..... cookies provided by the neighbor who often tossed lifelines to the eldest daughter in the family.  Ice cream outings with Dad and Lobster Rolls to celebrate their first night on "the island".

I have never been to the Northeast States.  It has been on my bucket list for quite a while and when I do go, I will definitely visit Martha's Vineyard.  Until then, I live vicariously through others who have gone, through books, through blogs.

When I do finally get there, you can be sure that I will be hitting all the local places and eating all the local foods, including Lobster Rolls.

Then, I will know how my version stacks up to the authentic Lobster Rolls that you find on every street corner in the area.

I imagine that when you have the best seafood available you would want it to shine.  So when I make a Lobster Roll, I don't add a lot of ingredients.  I buy the best lobster I can find and afford.  I mix it with a small amount of mayonnaise, fresh tarragon, sea salt and freshly cracked pepper.  I cut open a good, fresh roll and butter both sides before toasting.  In this case, I toasted the roll on the grill .  A bit of lettuce and it is ready to be served.

I have joined Foodies Read 2017 and am challenging myself to read 12-16 books this year, posting a recipe inspired from each. There are a lot of great bloggers who have joined this challenge as well. You can see what they are reading and cooking over at Based on a True Story.  join in the fun

Lobster Roll

2 small lobster tails 

kosher salt for water

2 t. mayonnaise

1 t. fresh tarragon leaves, chopped

sea salt 

freshly ground pepper

1 leaf red lettuce

1 hot dog or hoagie roll

2 t. butter

Fill a stock pot with 1" of water and add a generous pinch of kosher salt.  Bring to a boil over high heat.  Add the lobster tails, cover and steam until bright red and cooked through.  Remove the tails from the steamer pot and plunge into ice water.

Slice the roll in half and butter both insides.  Toast in the oven or on a grill until light brown and crisp.  Set aside.

Remove the chilled tails and cut along both sides of the bottom of the tail removing the thin membrane.  Loosen the meat from the top shell and remove to a cutting board.  Coarsely chop the lobster into bite sized pieces and place in a small bowl. Combine the mayonnaise, tarragon, sea salt and freshly cracked pepper.  Add to the bowl and gently fold in the lobster.

Line the bottom roll with a lettuce leaf, top with the lobster mixture and cover with the top roll.  Print Recipe

Casimer Rice for #SundaySupper

The theme for this month's Sunday Supper is Back to School Dinners.  This recipe that I am sharing today is perfect for Back to School.  It is quick, easy and economical.  It reheats well so it can be made ahead of time if you wish or leftovers can be used for lunches the next day.

It contains chicken which most kids love and as a bonus has grilled fruit that adds a little sweetness to the dish.

I had this dish in a restaurant and fell in love with it.  It is lightly spiced with mild curry so it is flavorful without heat.  While looking to recreate this dish I found many recipes, many in Swedish and all with different variations.  Some used coconut milk, some used fruit cocktail.  Some used rice pilaf, some used white rice.  Some added almonds or raisins.  Some poached the fruit, some added it raw.  None of them grilled the fruit which is what the restaurant where I had it did.  

So I took a bit of this recipe and a dash of that recipe and a snippet from another and a smidge from the dish I ate and did my best to recreate this wonderful dish.

My dish was good....not as good as the restaurant but good enough that I will make it again.....tweaking until I get it just right.  Some of the things I will change from the recipe I am sharing.  I will double the sauce next time.  I will also add a bit of sweetener (perhaps honey) to the sauce. I will brush my fruit with olive oil and season it with salt and pepper and I will use bananas that are not quite ripe.

Casimer Rice

2 lg. skinless, boneless chicken breasts, trimmed and cut into bite size pieces
1/2 T. olive oil
1/2 T. butter
2 garlic cloves, minced
1 bunch scallions, white and light green parts, chopped
2 t. minced ginger
1/2 c. white wine
1 1/2 c. half and half
1 T. mild curry powder
1 t. cornstarch
2 bananas, peeled and quartered
1 pineapple, peeled, cored and cut into 1/4" slices
3 c. cooked rice

Melt the butter with the olive oil over med high heat in a large skillet.  Add the scallions, ginger and garlic, cook and stir for half a minute until fragrant.  Add the chicken.  Cook and stir until no longer pink and lightly browned.  Remove to a plate and set aside.

Add the wine to the hot pan and deglaze, scraping up any crispy bits stuck to the bottom of the pan. Sprinkle in the curry powder and cornstarch, cook and stir until incorporated.  Add the light cream. Cook and stir until slightly thickened. Return the chicken to the sauce and cook until warmed through.

Meanwhile place the fruit slices on a hot griddle or grill pan and cook on both sides until browned and caramelized.

To serve, place 1/2 cup of rice into the center of a shallow dish. Surround with 1/4 of the chicken and sauce, top with 2 banana slices and 2 pineapples slices.  Print Recipe

More Back to School Dinner Recipes

Beef and Pork

• Bacon Cheeseburger Zucchini Boats by The Crumby Kitchen
• Beef and Sweet Potato Stew by What Smells So Good?
• Easy Meatloaf Meatballs by Palatable Pastime
• Mexican Lasagna with Corn Tortillas by Sunday Supper Movement
• One Dish Taco Goulash by Fantastical Sharing of Recipes
• Pierogi with Sausage and Peppers by Hezzi-D’s Books and Cooks
• Pot Roast with Mushrooms, Tomatoes and Red Wine by That Skinny Chick Can Bake

Pastas, Soups, Rice and Stews

• Casimer Rice by A Day in the Life on the Farm
• Dad’s Glop by My Blissful Mess
• Homemade Lasagna by Soulfully Made
• Kid-friendly Salmon Curry by Caroline’s Cooking
• Salmon with Pappardelle and a Brandy Cream Sauce by Mysavoryspoon
• Slow Cooker Stuffed Pepper Soup by Books n’ Cooks

Poultry

• Chicken Enchiladas by The Freshman Cook
• Chicken Parmesan by Bottom Left of the Mitten
• Chicken with Creamy Lemon Caper Sauce & Roasted Asparagus by Gourmet Everyday
• Chicken with Sautéed Zucchini Peppers and Mushrooms by Cindy’s Recipes and Writings
• Cornflake Chicken Tenders by Renee’s Kitchen Adventures
• Easy Instapot Roast Chicken by Our Good Life
• Easy Ranch Chicken Pasta with Bacon by Cricket’s Confections
• Perfect Scrambled Eggs by Pies and Plots
• Roasted Chicken Breasts by Life Tastes Good
• Slow Cooker Creamy Tomato Chicken & Spinach by My Life Cookbook
• Whole30 Mini Turkey Meatloaf by Bites of Wellness

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

I heard an Angel Whispering in my ear......#WinePW

Our Wine Pairing Weekend theme is Rosé and is being hosted by Lori of Dracaena Wines.  It is the height of the summer here in Michigan and Rosé, being so crisp and chilled is the perfect wine for sipping on the deck with friends on a hot sultry evening.

However, in Lori's invitation post, she remind us that Rosé is not just for summer sipping.  Lori points out that Rosé is perfect anytime of the year and pairs well with a variety of different foods. She asked us to help her out by pairing our Rosé with a food that you would not normally consider.

When you are reading this, I am just returning home from an Alaskan Cruise.  Prior to that, however, we had my brother, Larry, and his wife, Mary, who live in California for a month long visit.  Larry and Mary come each year and stay with us for the month of July.

While they are with us we do a lot of entertaining and spend a lot of time being entertained.  My niece, Stephanie, invited the whole family out to her house for a casual get together.  When we arrived, she poured me a glass of Rosé, telling me that she had recently discovered it and thought I would enjoy it.

I took a sip and it was bone dry....for me this is a big plus.  Then I noticed a difference from other Rosé's I have enjoyed.  There was the lingering of floral notes on my tongue.  I took another sip, closed my eyes and let the slightly acidic crispness envelope me.

When Lori sent out her invitation, I immediately knew which wine I wanted to share.....This amazing Whispering Angel from Provence, France.

Now I just needed to decide a food pairing worthy of this amazing wine.  Prior to Larry and Mary's arrival, our son from Denmark, Dian, and his family had come for a 3 week visit.  It was so wonderful spending time with him and getting to know his fiancee and my 10 month old, grandson, who I fondly refer to as Joyful Jordan.

One of the things we did, while they were visiting was to fly to Frankenmuth for the day.  In fact, while we were in flight, Dian proposed to Helena.  You can read all about that and see the video here.

When we landed our plane in Frankenmuth there was a couple enjoying lunch while he took a break from working on the plane he was building in one of the hangars.  While we were waiting for the shuttle to take us into town we struck up a conversation and they recommended a local restaurant, The Old Christmas Station, for lunch.

I have a rule when visiting anywhere.  I always listen to recommendations from the locals.  This was no exception and again it proved to be a very good rule to follow.  This restaurant was lovely.  It contained Old World European charm and offered food from all different regions of Europe.  I tried a dish called Casimer Rice that originates in Switzerland and is the Swiss interpretation of Kashmiri Rice from Northern India. Source: Dairy Free Switzerland

I can't begin to tell you how much I loved this dish..so much so that I knew I wanted to recreate it at home.  

Was it as good as the restaurant version I enjoyed?  You will have to wait until tomorrow when I share the recipe over at #SundaySupper to get the answer to that question.  What I will tell you today is how it paired with the Whispering Angel Rosé.

I thought that while it was not a perfect pairing it was still a very good pairing.  I actually found the pairing with the cheese platter at my niece's more enjoyable with this wine.  Not that the pairing with my dish was bad...it was just that I think this Casimer Rice cries out for a beer.

So, my advice to you is to go out and buy a bottle of this wine and enjoy it by itself or with  one of the recipes being shared below or whatever you are cooking up.  

Then go learn more about Casimer Rice and get my recipe tomorrow when I share it.  Cook it up, pop open a bottle of your favorite German beer and enjoy.

Rosé paired with......

• Martin of enofylzwineblog will be recommending Two Easy Summer Meals And Two California Rosés. 
•  Lauren of The Swirling Dervish declares it is Dinner Time and Wine: Three Pairings for Sparkling Rosé. 
•  Jill of L’Occasion will be showing us how to use Rosé and Sea Salt. 
•  Camilla of Culinary Adventures with Camilla will be posting about Kobza Rosé with a Summery Grilled Haloumi Salad. 
• Wendy of A Day in the Life on the Farm shares her story, I heard an Angel Whispering in my ear. 
• Gwendolyn of WinePredator proclaims Hooray for Central Coast Rose for #WinePW. 
• David of Cooking Chat is pairing Mediterranean Grilled Chicken with a Bandol Rosé. 
• Ellen of Family Around the Table will make us all drool with her Brown Sugar Pecan Maple Baked Brie. 
• Lori of Dracaena Wines will be pairing Rosé and Thai Grilled Pizza. 
• Cindy of Grape Experiences  knows the KISS rule and will Pair Rosé with…(Keep it Simple) 
• Nancy from Pull That Cork will be Grazing, Rosé in Hand. 
• Jane of Always Ravenous will be discussing A Season of Rosé Paired with Mediterranean Flavors.

There is no place like home.....and the Weekly Menu

We had an awesome time on our Alaskan Cruise and I cannot wait to tell you all about it.  We have tons of photos that I will be sharing as soon as Frank is done with all the editing.

Meanwhile, I have a few shots to share.....a teaser of sorts LOL.

 

We had a whole week to relax and breathe....we laughed, we danced and we enjoyed our time together.

We got to spend a lot of time with our Marina.  She was able to join us each night for dinner and on all the excursions.  It was so nice catching up with her and reconnecting in person.  It makes me very happy that we have social media and are able to stay in touch on a daily basis but nothing beats being able to share a hug, a glass of wine and a laugh.

The weather was perfect.  Sunshine on 6 of the 7 days and no rain at all, just some fog.  The temps were in the low to mid 70's the entire trip.

The scenery was breathtaking and the views from our balcony were astounding.  It was a perfect trip but like all trips.....I am very happy to be home.

I will be spending tomorrow catching up on laundry, hitting the farmer's market and going to the grocery store.  I am hoping that I get to see our Little Angel Face tomorrow or Sunday.  I really missed that baby!!

Sunday is our Parish Picnic.  An outdoor Mass at Noon followed by a pot luck.  I am taking some cookies to share.

The rest of the week is pretty typical.  We have Melody on Tuesday and Wednesday.  Frank is having a procedure done to his hand Wednesday afternoon but it is not supposed to affect his everyday life other than to make it better.  He has a disease known as Deputyren's.  The tissue inside the hand thickens and contracts making it difficult to use your hand efficiently.  The doctor seems to think some injections will fix the problem.

I am sharing our Weekly Menu and will be back each day with recipes, photos and posts for different events.  I would love to have you join me.

Saturday

Grilled Steaks

Roasted Red Skin Potatoes

Cauliflower Gratin

Sunday

Hamburgers on the Grill

Corn on the Cob

Baked Beans

Monday

Pork Tenderloin with Broccoli and Pineapple

Tuesday

Italian Chicken and Wild Rice

Wednesday

Steak and Spinach Salad

Thursday

Stuffed Peppers

Fish Friday

Shrimp and Veggie Stir Fry

Cherry Pie Bars #FilltheCookieJar

Last month our daughter, Nicole, and her husband, Pierre, blessed us with two gallon size bags filled to the hilt with tart cherries from the tree in their backyard.

I went to work and the first thing I made was a wonderful Cherry Chocolate Chunk Ice Cream. Then I made this delicious Cherry Cheese Braid.  

I turned the rest into Homemade Cherry Pie Filling, returned them to one of the bags and stored them in the freezer.

When it came time to Fill the Cookie Jar this month, I remembered those cherries sitting in the freezer. The only problem was....the theme for this month is Grandma's Cookies.  

My Grandma never made cookies using cherry pie filling and if I wanted to make cookies like my Mom used to make for my kids, I would have to go to the refrigerator section of the grocery store and get busy cutting up prepared dough and putting it in the oven.

Then, I thought, "Hey, I'm a Grandma".  I think I can make my own cookies and they are going to count.  And if they don't.....oh well, I would rather apologize afterwards than ask permission before hand LOL.

I had made Cherry Pie Bars  a couple of years ago and still remembered them fondly.  I knew that I wanted to do something similar this time around, changing it up a bit to make it my own.

I made a shortbread to use as the bottom crust or bar part of the recipe.  Reserving some to sprinkle on top as a streusel.

I combined the reserved shortbread batter with some roughly chopped raw almonds.   I love the cherry/almond flavor profile and always use almond extract in my cherry confections rather than vanilla.

I spread the cherry pie filling over the shortbread crust, using about 3 cups to cover it completely.

Then I sprinkled the entire surface with the Shortbread/Almond Streusel, placed it in the oven and let it bake until golden brown.

I had lined the baking pan with foil for easy removal.  I allowed the cookies to cool right on the foil before drizzling them with an easy peasy glaze.

When the glaze was set, I cut them into bars and placed them on a platter to serve up as a wonderful dessert to my family who had been visiting from out of town.

These are a perfect cookie to take to your next pot luck or to pack in your child's lunch box.  They are easily made with canned cherry pie filling.  They look like they take a lot of work but they are easy and only take a few minutes of active participation on your part. 

Cherry Pie Bars II

3 c. flour

3/4 c. sugar

pinch of salt

1/4 t. almond extract

3 sticks butter, chilled and cut into tablespoon pieces

3 c. cherry pie filling

1 c. raw almonds

1 c. powdered sugar

2 T. milk

1/4 t. almond extract

Place flour, sugar, salt, 1/4 t. almond extract and butter in the bowl of a food processor.  Pulse until crumbly.  Remove and reserve 1 cup of this mixture.  Press the remaining mixture into the bottom of a 9"x 13" pan that has been lined with a 18" piece of aluminum foil.  Crimp the ends of the foil that extend past the pan into handles.  Bake in a preheated 350* oven for half an hour.

Meanwhile, add the almonds to the food processor and pulse until coarsely chopped.  Combine with reserved shortbread mix.

Remove bottom layer from the oven.  Cover with the canned cherries.  Sprinkle the streusel over the top and return to the oven for another 40-45 minutes, until golden brown.  Let cool in the pan on a wire rack for 15 minutes.  Lift out by using the handles of aluminum foil and let cool completely.

While bars are cooling, whisk together the powdered sugar, milk and almond extract.  Drizzle over the cooled bars.  Let glaze set before cutting into 24 pieces. Print Recipe

More Amazing Cookies

• No Bake Date and Nut Cookies by That Recipe 
• Cherry Pie Bars by A Day In The Life On The Farm 
• Peanut Butter Oatmeal Cookies by Cindy's Recipes and Writings 
• Molasses Cookies with Whiskey Buttercream by Cookaholic Wife 
• Hermit Cookies by Palatable Pastime