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.

      Low Carb Almond Bread

      A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
      Low Carb Almond Bread
      Print Recipe
        Servings Prep Time
        12 slices 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        12 slices 15 minutes
        Cook Time
        20 minutes
        A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
        Low Carb Almond Bread
        Print Recipe
          Servings Prep Time
          12 slices 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          12 slices 15 minutes
          Cook Time
          20 minutes
          Instructions
          1. Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment.
          2. To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to fully incorporate after each. Stir in almond flour, parmesan cheese and baking powder. Spread evenly into prepared pan and bake for 17-20 minutes.
          3. Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
          Recipe Notes

          -I like to use garden vegetable or herb and garlic cream cheese.  They add a nice twist to the taste.

          -The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.

          -Room temperature squares can be warmed in the toaster.

          -This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.

           

          Cheesy Chicken Vegetable Casserole

          Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
          Cheesy Chicken Vegetable Casserole
          Print Recipe
            Servings
            5-6 people
            Servings
            5-6 people
            Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
            Cheesy Chicken Vegetable Casserole
            Print Recipe
              Servings
              5-6 people
              Servings
              5-6 people
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350°F.
              2. Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
              3. Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
              4. In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
              5. Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
              Recipe Notes

              -I find rolling drained vegetables in a clean kitchen towel removes more moisture.

              -A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

              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.