Recipes

Submit your own recipe: recipes@ringbrosmarketplace.com

Cardamom-Orange Sugar Cookie

*WINNER OF MOST ORIGINAL COOKIE*

Submitted by Debbi K.

Great Cape Cookie Bake-Off @ Ring Bros. Marketplace

December 2018

 

2 ½ Cups Flour

1 ¼ teaspoon ground cardamom

½ teaspoon salt

1 ½ cups unsalted butter, room temp

1 cup, plus 2 tablespoons sugar

1 ½ teaspoon finely grated orange peel

½ teaspoon vanilla extract

1 large egg, room temp

 

Whisk flour, cardamom, and ½ tsp salt in medium bowl to blend. Using an electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 TBSP sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions; beating on low speed just until blended. Refrigerate about 1 hour until firm enough to shape.

Divide dough in half. Form each half into a ball. Flatten disks and wrap in plastic. Chill until firm enough to roll out, about 1 hour.

Position one rack in top third and one rack in bottom third of the oven. Preheat to 350 degrees. Line 2 Large trays with baking sheets. Space one inch apart. Bake until golden brown, about 16 minutes, rotating sheets halfway through cooking.

 

SUGAR COOKIES

*WINNER OF BEST DECORATED COOKIE*

Submitted by Elaine D.

Great Cape Cookie Bake-Off @ Ring Bros. Marketplace

December 2018

 

1/2 cup shortening

1 cup sugar

2 eggs, beaten

1/2 teaspoon vanilla

2 1/4 cup flour

2 teaspoon baking powder

1 tablespoon milk

  1. Preheat oven to 350 degrees.
  2. Mix shortening & sugar until creamy.
  3. Add eggs, vanilla and milk.
  4. Gradually add sifted dry ingredients.
  5. Refrigerate until firm, at least 1 hour.
  6. Roll out dough and cut into shapes.
  7. Bake 5-6 minutes.

 

 

MONTE’S TOP SHELF STUFFED CLAMS

2lbs cooked surf clams, chopped, shells reserved for serving

1 small onion, diced

1 medium fresh green pepper, diced

2 teaspoons salt

1/2 teaspoon white pepper

1/2 teaspoon crushed red pepper

1 teaspoon granulated garlic powder

1 TBSP parsley, chopped

1 pint clam juice

3 large eggs, lightly beaten

1/2 cup butter, melted

1/3 cup Ritz Crackers, crushed

1 cup plain bread crumbs

Paprika for garnish

 

Heat oven to 350 degrees. Saute onion & pepper in a tablespoon of oil, adding seasonings and remove from heat. Stir in clams, juice, eggs & butter until combined. Then add crackers & crumbs. Divide into 12 clam shells and bake on a sheet or muffin tin for about 20 minutes or until golden brown. Garnish with paprika and serve warm.

 

MAPLE ROASTED BUTTERNUT SQUASH

Courtesy of www.BOUFORYOU.com

Time: 1 hour 25 min 

Servings: 2 

 

Ingredients

Primal Kitchen® Avocado Oil

1-2 Tbsp              pumpkin spice

2 tsp.                    Himalayan salt

1/2 cup                chopped hazelnuts

2 Tbsp                 maple syrup

1                            small butternut squash

 

  1. Preheat oven to 375 degrees.
  2. Cut the butternut squash in half, scoop out the seeds, and rub with Primal Kitchen Avocado Oil.
  3. Sprinkle on pumpkin spice and salt.
  4. Bake for an hour, or until completely soft all the way through.
  5. Drizzle with maple syrup, and top with chopped hazelnuts.

 

BOUZY CITRUS HONEY GRAVY

Courtesy of www.BOUFORYOU.com

INGREDIENTS

1 cup         water
2                oranges, juiced
1/2 tbsp   bourbon
1 tbsp        honey
3                 BOU Turkey Gravy Cubes

INSTRUCTIONS:

  1. Add water to a small pot.
  2. Squeeze orange juice into the pot.
  3. Add bourbon, honey, and BOU Turkey Gravy Cubes to the pot.
  4. Heat over medium heat, whisking constantly until boiling.
  5. Once boiling, remove from heat, and set aside or transfer into a gravy boat until ready to serve.