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.

              Garlicky Buttered Beans

              Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
              Garlicky Buttered Beans
              Print Recipe
                Servings Prep Time
                6-8 people 10 minutes
                Cook Time
                10 minutes
                Servings Prep Time
                6-8 people 10 minutes
                Cook Time
                10 minutes
                Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
                Garlicky Buttered Beans
                Print Recipe
                  Servings Prep Time
                  6-8 people 10 minutes
                  Cook Time
                  10 minutes
                  Servings Prep Time
                  6-8 people 10 minutes
                  Cook Time
                  10 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
                  2. Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
                  3. Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.
                  Recipe Notes

                  -Green beans can be cooked and cooled in an ice bath up to one day in advance.  They will need more time to warm in the butter sauce if adding from a chilled state.

                  Creamy Lemon Pops

                  Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
                  Creamy Lemon Pops
                  Print Recipe
                    Servings Prep Time
                    8 popsicles 20-25 minutes
                    Cook Time
                    4-5 minutes
                    Servings Prep Time
                    8 popsicles 20-25 minutes
                    Cook Time
                    4-5 minutes
                    Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
                    Creamy Lemon Pops
                    Print Recipe
                      Servings Prep Time
                      8 popsicles 20-25 minutes
                      Cook Time
                      4-5 minutes
                      Servings Prep Time
                      8 popsicles 20-25 minutes
                      Cook Time
                      4-5 minutes
                      Ingredients
                      Servings: popsicles
                      Instructions
                      1. In a small bowl whisk together egg yolks, sugar, lemon zest, lemon juice and salt. Place the bowl over a double boiler, making sure the water does not touch the bottom of the bowl. Heat over medium, whisking constantly until mixture registers 170°F, about 4 minutes.
                      2. Remove from heat and place in the fridge while proceeding.
                      3. Whip heavy cream until firm peaks hold. Place in the fridge until ready to use.
                      4. Using the same beaters, whip the warm egg yolk mixture until creamy, lite, and cool/room temperature to the touch, about 4 minutes. Stir in Greek yogurt until combined.
                      5. Fold whipped cream into egg mixture until combined. Divide evenly into 8-80ml popsicle molds. Freeze for at least 4 hours or overnight. Run warm water over the popsicle molds to loosen slightly before pulling the popsicles out. Popsicles will last for a week if kept covered and in the mold.
                      Recipe Notes

                      -If preferred, remove all popsicles at once and store them in an airtight container for up to one week.