FESTIVE FREEZER COOKIES from the 67GOINGON50 ARCHIVE

A mixture of these cookies will look lovely on a platter or boxed up as festive  gifts.

But even if the Christmas budget is tight, just one recipe will provide an unforgettable delightful treat.

Two of the recipes are freezer cookies; the other is melt-in-the-mouth eat-me-now: 

Pfeffernusse, make ahead, freezes well, makes 100
Delightful German Christmas cookies: chocolate with nuts

Christmas Swirl Freezer Biscuits: delightful to look at; wonderful to eat
Easier to put together than you think

Spiced Festive Crescents, giant with half size option
Oh so celestial: richly textured; melt-in-the-mouth

 

Please leave a Comment in the box below

These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

DAIRY-FREE DATE, ORANGE & WALNUT FREEZER COOKIES:spelt or wheat flour, dairy-free option, high fibre, make ahead, easy, early Christmas baking

These lovely biscuits* are full of healthy ingredients, and are perfect to make now, ready for the hectic festive season...

An unadorned deliciously moreish cookie stufffed with dates & nuts,
made in advance, frozen and baked to order. (icing is an option)

 

During the Chrtistmas period, it's easy to feel sugar-overload with cakes, cookes and other icing laden sweets.

These biscuits are a perfect alternative after-dinner treat.  They're not too sweet and have a  more-ish quality that's somehow delicate AND robust.  The contrasting textures of crisp and tender are most appealing.    

And  - a godsend to Christmas planning - they are made ahead, frozen and baked to order.

Got a spare half hour -- or a family t(w)eenager who fancies making something easy for the holidays?  Prepare the dough; bake a few  for immediate consumption and stash the rest in the freezer for the festsive season.  

Defrost, slice and bake when needed. The cookies taste even better two or three days after baking.  

The recipes make 30'ish biscuits but is easily doubled. 

Cost: min £3'ish for standard ingredients; £4.00'ish for dairy-free

Makes: 30

Ingreds:

113g/4oz pitted dates (67 loves loose Medjool dates but budgets usually dictate packaged, here Waitrose chopped dried pitted) 

zest of a medium orange

1/2tb fresh orange juice

1 stick/115 gm/4oz dairy or plant butter (67 used Tomor)

3/4 cup/135 gm/4.7oz brown sugar (or white or a 50-50 mix)

1 small egg

3/4 tsp orange essence 

scant 1 cup/120gm/4.2oz white, 1/4 cup/30gm/1oz wholemeal spelt plus 3 tbs extra flour (or standard wheat flour, all white or a mix of white & brown)

3/4 tsp baking powder

1/4 tsp salt

1/2 cup chopped nuts

Orange Glaze (opt)

zest 1/2 orange

1.5tb fresh orange juice

1/2 cup icing sugar

Method:

1. Pour boiling water over dates to remove preservatives; drain, rest on paper towel; add to orange zest & orange juice in med bowl; set aside. 
2. Beat butter at medium speed until fluffy; gradually add sugar until blended.
3. Add egg and orange essence; beat well.
4. In a separate bowl, combine flour, baking powder & salt;  beat on low, in stages, into butter mix
5. Stir in dates & nuts until evenly distributed; the dough will be  soft
6. Divide into three equal portions, cover with a damp tea towel.  One by one, pat into a log shape 6-8 inches long; place close to the long edge (nearest to you) of a piece if cling film that is longer than it is wide; tuck the edge neatly over and under the dough (enclosing it) and roll to the outer edge of the film; twist both ends to even out bumps and air pockets
7. Chill at least 2 hours or overight OR freeze up to 1 month.  
8. When ready to bake, preheat oven to 180f 350F degrees or in air fryer on bake function.  Line rimmed baking sheets with greaseproof paper
9. Take a roll of dough out of freezer (no need to defrost); use a sharp knife to cut as many 1/4 inch slices as you need.  Place cookies 1-inch apart on lined baking sheets.   
10. Rewrap dough and return to freezer 
11. Bake 9-10 minutes until edges are brown and centres are golden  
12. Cool slightly on baking sheets; move to wire rack to cool completely.
13. If glazing cookies, mix orange zest and 3 Tablespoons juice. Whisk in ½ cup confectioners sugar (add more for thicker glaze); drizzle over each cookie; allow 10 minutes to firm up.  
14. These taste even better a day or two after baking and  travel well  

Comments:

'I love these; they're crisp and crumbly at the edges, the insides are tender and cakelike, and the dates and nuts are perfect for the holidays.  More, the cookies look plain but will appeal in a sea of iced offerings.'  Retired writer

'The biscuits were delicious and melted in the mouth.  I wasn't sure what flavour they were but it didn't matter; I liked them very very much.  They don't need icing.'  67 caretaker

(inspired by Good Cooking Mum) 

 

Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

DAIRY-FREE BUTTERNUT-CHEESE SAUCE, dairy-free. fodmap friendly options, lower-fat cholesterol

 Fabulous dairy-free Butternut Cheese Sauce ...so good many prefer it!

first posted 2020; updated 10/2024

Brown Rice & Butternut Cheese Sauce, mini beef meatballs & green of spring onion 

Going dairy-free with cheese sauce isn't easy but with so many decent-tasting vegan dairy products available now your taste buds will consider it worthwhile.

After all, less dairy is better for your cholesterol levels and overall health.  If you can reproduce the richness and flavour of a proper cheese sauce with vegan products, why not?  Even better if you can do it without any E-numbers!

Cheese Sauce enhanced with Butternut Squash is surprisingly easy to prepare. The previously posted recipe with dairy is here

Obviously the no-dairy option costs more but the recipe makes enough for several servings and leftovers freeze well.  If you're vegan anyway the cost-quantity ratio works out fine. 

The sauce goes beautifully with pasta (photo below), rice (as in  photo above), cauliflower, baked potatoes, cheesy dips, bread-bowl appetisers, omelette fillings and Welsh rarebit.

One note of caution: Cathedral City vegan cheese replaced conventional cheese in this recipe and really does taste like proper cheddar.  Our tester liked the fact that the sauce wasn't overwhelmingly cheesy but some might want an extra few handfuls of cheese in the sauce or scattered over the top for a deeper cheesy flavour.  

Cost: £5.50'ish

Makes: 5 cups or 7-8 x 2/3 cup portions

Ingredients:

   1 medium butternut squash (5'ish cups)

   1 large brown onion, about 100g/3.5oz (fodmap: replace with equiv trimmed fennel) 

   2 cloves garlic, peeled (fodmap: roast garlic & squeeze out puree OR leave out)

   1.25 cups vegetable broth (granules ok)

   min 1 cup-max 1.5 cups plant milk (67 used 1 cup almond milk)

   

   2-3 tsp Dijon mustard   

   1.25 tsp celery salt

   1/2 tsp salt

   1.25 tsp pepper

   1/4 tsp turmeric

   1.25 tsp smoked paprika

   1/2 tsp cayenne powder

   1.25 tsp nutmeg

   2 tbsp lemon juice

   113.5g/4oz vegan cream cheese 

   min 141.75gm/5oz plant cheddar (67 used Cathedral City plant cheddar) 

   3g/1oz grated dairy/plant Parmesan

scant cup of packaged breadcrumbs OR pulse stale bread in food processor until coarse crumbs form (opt))

   

Method:

MAKE-AHEAD BLUEBERRY ORANGE SPONGE; butter/dairy-free option; fresh fruit; spelt option

Don't forget Welcome to the Blog (nav bar above)

for the latest bargains & food news 

Thanksgiving can be busy and there isn't always the time for home-made treats...

Blueberry Orange Sponge with Orange Glaze
tastes even better the day after baking

But this delicious harvest cake, studded with divine blueberries, is made in advance.  If you can wait a day or two, well wrapped and left at room temperature, the cake tastes even better, but hold the topping until serving day.

The cake is healthier than most -- go dairy free with plant butter, replace wheat flour with higher-protein spelt and for increased fibre, 20% of the flour should be wholemeal.  

Choice of toppings: aq light dusting of icing sugar OR an orange glaze OR a luscious layer of orange buttercream icing (dairy free option).  

Cost: £4.50'ish, less for fewer berries; more for plant butter

Serves: 15-24 fingers

Ingreds:

175g/6.1 oz dairy or plant butter

125g/4.6oz white sugar; 50gr/1.75oz brown sugar

3 large eggs

zest 1 orange

1 tb orange juice

1 tsp orange essence

175g/6.1oz white spelt or wheat flour; 50g/175oz wholemeal spelt or wheat flour

1 tsp baking powder  

150g/5.2oz blueberries (fewer berries if budget is a worry)

Glaze

100g icing sugar

2 tb orange juice

 

Method:

FESTIVE THANKSGIVING MEALS

67 loves Thanksgiving.  

It's a special day in America, set aside for families and friends to remember and be grateful for all the good things in the world generally and the wonderful personal accomplishments, pleasures and lessons of the previous year.

Traditionally, turkey and all the trimmings are served and you can find recipes here:  How to...Turkey, How to...Best Ever Gravy; How to...Best Ever Roasties: Home-made Cranberry Sauce, Pull-Apart Sour Cream Fan Rolls & Pineapple pudding with Black Sugar Glaze 

The Alternative Thanksgiving meals posted run-the-range from special occasion/ luxury to budget-friendly, and include poultry, pork, beef, fish & vegetarian/vegan.

The cost of living crisis means people may be a little more restricted in their choices.   This list from the archives contains several exceptional meals that are cheaper but equally festive, so take a good look.   

PLEASE REMEMBER, MOST PRICES HAVE RISEN SINCE THEY RECIPES WERE FIRST POSTED...check the date of the post on the right hand side of the page for an idea of how to calculate current prices

Whatever you choose, buy the best you can afford.  If organic is out of the question, some higher welfare meats are a good third cheaper than organic.  Even common-all-garden supermarket meat is good value, and presented in a non-traditional way, can provide an attractive crowd-pleaser.  This year, independent butchers may be offering turkey joints as well as whole and half turkeys.

 

POULTRY

The usual alternative to the Big Bird is Chicken but guinea fowl and capon also make a tasty meal.   Corn-fed chooks are a great alternative to organic and cost about a third less.  Selfridges usually sell leg and wing joints of turkey;  some supermarkets and independent butchers may join in this year.

Easy Christmas Dinner - is a prep-ahead chicken; a one-stop indulgence that's perfect for beginners as it virtually cooks itself.  Two rubs are available, one rich with paprika and orange, the other with orange, 5-spice  and hoisin.  Either steeps the bird with rich flavour.

Lightly spiced roast chicken; baked white & sweet potatoes; mixed veg  
 Extras: Pineapple pudding with Black Sugar Glaze and Pull-Apart Sour Cream Fan Rolls 

Also :       

Special Occasion Chicken: unbelievable flavour & crispiness

 

Armagnac Partridges with Apple: boozy, fruity and fanciable

       

Peking Duck for Pancakes: lower-fat, guilt-free, easy, wallet-friendly 

 

Duck & Pineapple Exotic Salad: tantalisingly gorgeous, made easier with a take-away duck 

 

Mongolian Hotpot: absolutely not for heavy drinkers 

Roast Oriental Chicken: wallet-friendly, exotic, for the adventurous 

Chilli Con Turkey: low-cholesterol, low-salt, frugal 

BEEF

Brisket, Melt-in-the-Mouth with rich tomato sauce: budget friendly, low-fat, slow cooker

Beef & Black Beer Stew : one of 67goingon50's signature dishes; easy-peasy Skinnier indulgence, frugal 

 

Korean-style Spicy Seared Beef: spicy, sweet & tender; works with frugal & expensive cuts of beef

Peruvian marinaded Beef Steak: knock-out wallet-friendly guys' favourite 

Luxury Steak, Potato & Onion Pie: wholly indulgent guys' favourite, tender beef with potatoes in plenty of gravy, with alcohol

LAMB

Irish Stew: ambrosial peasant food, frugal 

Luscious Lamb & Red Wine Stew: slow cooker, wallet friendly

Lamb Shoulder with Savoury Gravy & Mint Sauce: gorgeous lower-fat roast for small households

Lamb Mongolian Style: fabulously low-fat; 2-ways; Slow Cooker  

PORK

       Exquisite Barbecued Pork: nearly fat free;  lower-sugar & salt, easy-peasy

 

Spiced Spare Ribs: almost no sugar, low-fat

Asian Pork Bao: low-sugar, salt & fat; budget-friendly; Chicken/vegetarian options

FISH

Oriental Salmon: sugar-free, sassily simple, prepare-ahead, healthy; moist, succulent and subtly flavoured

Salmon Nicoise Salad, as beautiful as it is tasty

Scallop & White Bean Potage: unusual but gorgeous pairing, wallet-friendly, soothes after over-indulgence 

 

Sweet Chilli & Ginger Salmon: lower sugar, Healthy, budget-friendly

VEGETARIAN/VEGAN

Avocado Pilaff (Warm): sublime vegan main, low salt/cholesterol

 

Can't Believe it's Not Beef Lasagne: says it all

Coulibiac Pie, Vegetarian: one of the most popular dishes ever, make ahead

Moussaka, Marvellously Meatless: sensational low-fat casserole; takes a bit of time but much is prepped ahead.  And it's so worth it!

Sensational Spinach Roulade: special occasion; lower-fat pillowy green roulade layered with cream cheese and taramasalata; vegan opt.

 Vegan Wholemeal Pasta with Mushrooms, Peas & Chive Oil: Option for no-common-wheat: delicious & multi-textured with layers of gorgeous flavour; nutty & surprisingly filling. 

Spiced Lentil & Vegetable Potage: Triple Duty, for when your tummy needs a rest from all the rich festive flavours 

DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger. 

PREPARE AHEAD APPLE CRUMBLE WITH SUPER SENSATIONAL CRUNCHY TOPPING: low-sugar indulgence; fresh fruit

There is nothing like an apple crumble brought steaming to the table straight from the oven...

Two-stage make-ahead Apple Crumble with the crunchiest topping ever

But with a mid-week meal or a multi-coursed Sunday lunch, who has the time to prep a crumble and the oven space to cook it properly. 

Behold!  67goingon50 presents a two-stage stonkingly delicious crumble, perfect for busy cooks who don't want to stint on flavour or texture of this perennial favourite.

It was first created for 25 people at a retreat centre on the Waterperry estate in Oxfordfordshire, and time dictated it had to be prepared in advance, without going soggy.

The solution?  Part bake it in its separate components: fruit in one pan, crumble on another.  Reassemble when it's needed and finish the bake until the top is crisp, crumbly and bubbly juices are seeping up from its edges.

The recipe posting here uses apples but you could use pears or plums or apricots.  If you're feeling creative, toss in a few blackberries, raspberries or cranberries for a spot of color and flavour contrast.

Everyone loved the 'basic' version which contained a few chopped nuts in the topping.  67 has re-created the crumble for 2 but the recipe multiplies easily.

Costs: £1.75'ish

Feeds: 2

Ingreds:

Fruit: 

2 medium to large dessert apples or equiv

1 generous tbs brown sugar

1/8 tsp each cinnamon, nutmeg & cardamom (or ginger or allspice)

Crumble Topping:

1/2 cup/80gm/2.75oz white flour

1/4 cup/40gm/1.4oz wholemeal flour

1/4 cup/40gm/1.4oz oatmeal

2-3 generous tablespoons brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cardamom or ginger

1/3 tsp salt 

80gm/2.75oz cold unsalted plant or dairy butter, in small cubes

handful of nuts coarsely chopped

Method:

Fruit:

1. Preheat oven to 200C/390F; put a small container of water in bottom of oven
2. Lightly butter sides & bottom of a deep 6inch/15cm cake tin (online or J Lewis)
3. Mix sugar & spices
4. Peel apples, cut into quarters, remove cores; slice each quarter in thirds; toss slices in sugar spice mix till coated
5. Place in bottom of cake tin (tidiness is not important here); cover tin tightly with foil so that no moisture can enter or leave 
6. Bake in oven 20-30 mins alongside pan of water until apple slices can be penetrated with a sharp knife but still hold their shape
7. Cool in pan; cover; refrigerate 4 hours or overnight

Crumble:

1. Mix flours, oatmeal, spices & salt
2. Rub in butter coarsely until mixture resembles peas
3. Mix in nuts; stir well
4. Spread out on a med-large tray so that it looks like a large biscuit
5. Remove water from oven; turn heat down to 180C/350F
6. Bake crumble 20 mins or until middle is chunky and cookie-like; watch the edges which may turn dark and begin to burn - check at around 15 mins
7. Remember: you are not cooking this until it's done; it's meant to be half-cooked.  Set aside till cool; store in a sealable storage bag

When ready to bake:

• Take apples out of fridge
• Preheart oven to 180C/350F
• Spread a good layer of the crumble on top of apples to the edges, a mixture of big chunks and rubble looks good (leftover topping will keep for a few days in an air-tight bag in the fridge)
• Bake 15-20 mins until topping is golden brown and smelling gorgous

Serve with custard or cream.

Comments:

• 'We have decided that the Apple Crumble was (tongue in cheek) not quite up to scratch and would like you to make another one as soon as possible to show us whether a second helping is as good as or better than the first!'  Retreat Team Leader
• 'The crumble was very tasty; the apples were so good that, for me, it didn't really need any topping at all.  But I am dentally challenged, and crunchy things are a bit hard to eat.  I also am a diabetic and absolutely loved the sweet dessert apples which had hardly any added sugar.' 67 handyman

Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

VEGAN BUTTER BEAN PATE:: frugal; low-fat/cholesterol; fodmap & diabetes friendly; singletons

Unexpected hummous-like pate from tinned butterbeans sets the tastebuds tingling...in a good way.

Butterbean Hummous Pate with Vegan Crispy Oatcake Bites

Nearly everyone loves hummous.  (Notice how supermarket shelves are always stocked with it in various guises?)  It is a quick, tasty, yummy dip/spread that is full of protein, vitamins and minerals.  Hummous is very versatile and keeps well in the fridge.

But what if the cupboard is bare of chickpeas?  

In truth, many pulses make wonderful vegetaran/vegan spreads; cannelini, butter and endame beans plus peas are among the pates increasingly gracing our lunchboxes and dining tables.

This week's recipe was created when 67 ran out of chickpeas but had tins of butter beans from the blackout stores.

Inspired by seeing Nigella, many years ago, chowing down on mashed white beans with chilli and olive oil on good bread, 67 created this flavourful delicious pate. 

Make it in advance and serve it for breakfast, lunch or dinner.

Note: The fodmap portion for tinned butterbeans is 37g; this recipe has twice that amount.  Either eat no more than half on one day and the rest by day 3 OR share.

Cost: £1'ish

Serves: 2 but recipe multiplies easily

Ingreds:

1/2 cup drained butterbeans (freeze the remainder for another time)

zest and juice of half a lemon or lime

1/4 tsp salt (opt but lifts flavour)

1 tsp dried or 1 tablespoon fresh chives

1 tsp dried or 1 tbsp dill

pinch of chilli flakes OR drop of tobasco OR 1/8 tsp chilli crisp oil

2-3 tbsp olive oil, divided

2-3 tablespoons cold water

3-4 olives coarsely chopped  (opt)

Method:

1. Blend first 5 ingredients in processor until moderately chunky; taste; add more salt plus pepper if needed 
2. Add 2 tbsp good olive oil; blend 
3. Add min 1 tbsp cold water; continue until desired consistency is achieved - some like it very smooth; some chunky 
4. Stir in olives, if using
5. Transfer to a serving dish; us the back of a spoon to make a depression & fill with remaiing olive oil; scatter a few chives on top 

Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

lRevised Bacon & Egg Pie: frugal, low-cholesterol, easy, fodmap options

Don't forget to have a look at Welcome to the Blog 

(on the nav bar above) 

Every household has its 'restrict further food spending - budget's getting low' days.  Here's a brilliant solution.

1st posted 2018; updated 10/24

For days when the food budget is drawing down to zero!!

This dish proves that small - very small - amounts of protein mixed with vegetables and carbs can make a frugal dish a singular delight.  

Called 'Bacon & Egg Pie' in some North American Chinese restaurants, the dish makes good use of a few slices of bacon, or pastram/spiced beef, and a solitary egg.  

The meat - 2 medium thick slices minimum, 3 if you're living dangerously - with fat removed adds a glorious saltiness.  The egg adds its own sauce. 

It's very quick and easy; no waiting around for ages before one can eat!  The meat and veg steam on top of the rice; you can manage with just one pot and an optional frying pan. 

Perfect singleton/couples' food!

Though 67 is normally a purist where rice is concerned, here the rice is a quick cook long grain, ready in 15-20 minutes. (67 tested M&S: £1 for a kilo which was unexpectedly good.  Waitrose Waitrose probably has a similar product. If you've deep pockets, Tilda do a quick cook Basmati rice for a fiver.)

Note: fodmap friendly veg for this recipe includes finely sliced green, Savoy or Chinese cabbage OR kale, spinach and small standard broccoli florets   

     

Cost: £2.50'ish
Feeds:1 

Ingred:
   145gms/3/4 cup quick cook white rice

   360 ml/1.5 cups water

   2-3 slices back or turkey bacon or 55gm/2oz pastrami or spiced beef, fat removed, in 1/2 in/1 cm strips
   80 gm/3 oz tenderstem broccoli or shredded sprouts OR green beans or a mix 
   1 tsp dairy/plant butter (opt)
   1 egg per person (opt) - 2 if you're very hungry

   Garnish: oyster or hoisin sauce

Method:

Equipment: small or medium sized pan with tight fitting lid

1. Place a fine sieve over a bowl, add rice, rinse with tap water until the water in the bowl is no longer cloudy
2. Drain; add rice to a pan; add water; bring to a boil, uncovered; reduce heat to med low, fit a lid firmly over the pan and cook 5 mins; remove lid -- much of the water will have been absorbed and the rice grains will have begun to swell 
3. Scatter meat evenly across the surface, avoiding clumping; arrange veg in one layer around the edges of the pan.  If there's not enough room, scatter sprouts lightly over the bacon
4. Return lid; continue cooking a further 5 minutes
5. Test veg; it not done to your liking, cook a further 5 mins.  
6. In the meantime, fry or poach eggs until whites are firm but yolk still runny 
7. Transfer cooked veg to the outer edges of a serving dish, stir bacon into the rice in the pot; pile it into the dish, letting the green veg peek through
8. If liked, add a little plant/dairy butter on the rice and place egg on top 

Tips:

• In the UK, cup measures are 250ml but a good sized coffee mug will do so long as you use the same mug for measuring everything
• Don't like the idea of bacon?  Replace with generous slivers of pastrami or spicy beef sausage
• If you liked this you will also like Piquant Rice, a sassy wallet-friendly vegan base with options for cooked meat or fish

Stir-fries: the ultimate fast food

Quick, easy, fabulously tasty and economical.  What more could one ask?  Try these:

    The Art of Stir-Fry: a guide to stir-fry technique 

    7 minute Pork/Chicken & Pineapple Noodles 

    Slimmers' Beef with Veg

    Vegan: Low-carb Harvest Veg

    Lamb leg with Sherry, Soy Sauce & Orange

   

Please leave a comment in the box  below

            .

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.