Jan Hagel Cookies

A box of crisp and buttery Jan Hagel Cookies wrapped with a navy blue ribbon.
Jan Hagel Cookies
Print Recipe
    Servings Prep Time
    1 10"x15" tray 20 minutes
    Cook Time
    20-22 minutes
    Servings Prep Time
    1 10"x15" tray 20 minutes
    Cook Time
    20-22 minutes
    A box of crisp and buttery Jan Hagel Cookies wrapped with a navy blue ribbon.
    Jan Hagel Cookies
    Print Recipe
      Servings Prep Time
      1 10"x15" tray 20 minutes
      Cook Time
      20-22 minutes
      Servings Prep Time
      1 10"x15" tray 20 minutes
      Cook Time
      20-22 minutes
      Ingredients
      Servings: 10"x15" tray
      Instructions
      1. Preheat oven to 350°F and set oven rack to the middle position. Lightly butter a 10"x15" baking tray, set aside.
      2. Cream together butter and granulated sugar. Divide the egg and add the egg yolk, cinnamon, salt and almond extract. Beat to fully combine. Add flour and mix only until dough starts to come together.
      3. Press or roll dough evenly into prepared pan. Whisk egg white with 1 tbsp water. Brush evenly onto prepared dough. Sprinkle evenly with almonds and then sprinkle with coarse sugar. Just enough to create a nice sparkle.
      4. Bake for 20-22 minutes until lightly golden. Remove from oven and allow to cool on a wire rack for 3-5 minutes and then cut into squares or diamonds while the cookie is warm and soft. Once cut, allow to cool completely before removing from the pan. The cookies will firm up as they cool.
      Recipe Notes

      -coarse sugar is a larger crystal sugar that doesn't melt when baked so it keeps a sparkle on the goods it's sprinkled on. It may also be called pearl sugar, decorators sugar, sparkling sugar.

      -I get about 45 - 2" diamond shaped cookies, plus the best and crispiest half diamonds around the edges.

      -I've tried sliced almonds with and without the skin and both are good to use and is a matter of preference.

      -I find it just as easy to cut the squares instead of just scoring them while they are warm, but if you're having difficulty just score them and cut when cool.

      -cookies are best if eaten while fresh, however they will last in a sealed container at room temperature for several days. If freezing, allow to cool completely and store in an airtight container away from strong odours.

      Hungarian Mushroom Soup

      Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
      Hungarian Mushroom Soup
      Print Recipe
        Servings
        6 cups
        Servings
        6 cups
        Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
        Hungarian Mushroom Soup
        Print Recipe
          Servings
          6 cups
          Servings
          6 cups
          Ingredients
          Servings: cups
          Instructions
          1. Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
          2. Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
          3. Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
          4. Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

          Super Moist Carrot Cake

          A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.
          Super Moist Carrot Cake
          Print Recipe
            Servings Prep Time
            9x13 pan 30 minutes
            Cook Time
            45-50 minutes
            Servings Prep Time
            9x13 pan 30 minutes
            Cook Time
            45-50 minutes
            A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.
            Super Moist Carrot Cake
            Print Recipe
              Servings Prep Time
              9x13 pan 30 minutes
              Cook Time
              45-50 minutes
              Servings Prep Time
              9x13 pan 30 minutes
              Cook Time
              45-50 minutes
              Instructions
              Cake
              1. Preheat oven to 350°F and spray a 9"x13" pan with non-stick spray.
              2. In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
              3. In a large bowl whisk together oil and sugar. Add eggs one at a time whisking well to fully combine after each. Stir in orange juice and vanilla.
              4. Whisk in half of the dry ingredients followed by half the milk. Repeat with remaining dry ingredients and milk, whisking only until just combined. Stir in carrots, pineapple and coconut. Pour into prepared pan and bake on the middle rack for 45-50 minutes or until a toothpick inserted in the center comes out clean.
              5. Remove from oven and allow to cool completely at room temperature. Once cooled, spread evenly with cream cheese icing. Cut into 20-24 pieces and serve.
              Cream Cheese Icing
              1. Beat cream cheese until smooth. Add butter and beat until fully combined and fluffy. Add vanilla and powdered sugar and beat until just combined and smooth. Spread onto cooled cake.
              Recipe Notes

              -Cake freezes well without icing for up to a month if well wrapped.

              -Cake freezes well if iced and cut into squares, stored in an airtight container for up to a week.

              -Recipe makes for a thick layer of icing.  Icing freezes well on its own in an airtight container for up to a month.

              Skillet Flatbread

              Skillet Flatbread
              Print Recipe
                Servings Prep Time
                3 9" flatbreads 20-25 minutes
                Cook Time Passive Time
                32 minutes 70 minutes
                Servings Prep Time
                3 9" flatbreads 20-25 minutes
                Cook Time Passive Time
                32 minutes 70 minutes
                Skillet Flatbread
                Print Recipe
                  Servings Prep Time
                  3 9" flatbreads 20-25 minutes
                  Cook Time Passive Time
                  32 minutes 70 minutes
                  Servings Prep Time
                  3 9" flatbreads 20-25 minutes
                  Cook Time Passive Time
                  32 minutes 70 minutes
                  Ingredients
                  Servings: 9" flatbreads
                  Instructions
                  1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
                  2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
                  3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
                  4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
                  5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
                  6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

                  Spinach and Artichoke Gnocchi Gratin

                  Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
                  Spinach and Artichoke Gnocchi Gratin
                  Print Recipe
                    Servings Prep Time
                    4 people 75 minutes
                    Cook Time Passive Time
                    27-33 minutes 5 minutes
                    Servings Prep Time
                    4 people 75 minutes
                    Cook Time Passive Time
                    27-33 minutes 5 minutes
                    Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
                    Spinach and Artichoke Gnocchi Gratin
                    Print Recipe
                      Servings Prep Time
                      4 people 75 minutes
                      Cook Time Passive Time
                      27-33 minutes 5 minutes
                      Servings Prep Time
                      4 people 75 minutes
                      Cook Time Passive Time
                      27-33 minutes 5 minutes
                      Ingredients
                      Gnocchi
                      Servings: people
                      Instructions
                      Gnocchi
                      1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
                      2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
                      3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
                      4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
                      Sauce
                      1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
                      2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
                      3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
                      4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
                      5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
                      6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
                      Recipe Notes

                      A single casserole dish can be used instead of individual cocotte dishes if desired.

                      It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.