Frosted Ginger Cookies

 Preheat oven to 350.

In large bowl, mix until light and fluffy:

• 1 c. sugar 
• 3/4 c. room temperature butter

Mix in:

• 1 egg
• 3 T molasses

In separate bowl, stir together:

• 2 c. flour
• 1 t. baking soda
• 1 t. cinnamon
• 1 1/5 t. ground ginger
• 1/2 t. salt
• 1/2 t. ground cloves
• 1/2 t. ground nutmeg

Add dry ingredients to butter/egg mixture, and blend well.

Shape into balls, and roll in a bowl of:

• sugar

Bake until golden brown, about 10 minutes, then cool

Drizzle with glaze, which is:

• About a cup of powdered sugar
• Either 1 t. lemon juice, or juice one fresh lemon
• Lemon zest (optional)
• Enough water to get the right consistency

Adapted from Sunset magazine

Blueberry Pie

You'll need 5-6 cups of fresh blueberries, and one baked, and cooled, bottom pie crust in pan.

3/4 c sugar

3 T corn starch

pinch of salt

1/4 c water

Heat on stove until smooth

Add half your blueberries, bring to a boil until it's thick and bubbly.

Remove from heat.

Add

1 T butter

1 T lemon juice

remaining berries

Stir until combined, and let cool for a bit. 

Pour into crust, and chill in the refrigerator.

Moussaka

The basic idea here is 

Top Layer            Bechamel Sauce

Fourth Layer       Meat Sauce

Third Layer         Fried Vegetables

Second Layer     Meat Sauce

Bottom Layer     Fried Vegetables

Bake at 350 for 45 minutes

Vegetables- peeled, salted, let sit in paper towels to extract moisture, and fried in oil:

Eggplant, Zucchini, Potato

Meat Sauce:

1 T. Olive Oil

1 finely diced onion

2 cloves of garlic

1 pound of ground beef

2 T tomato paste

1 c. tomato puree

1 c. beef broth

1/4 c. fresh parsley (or 1.5 T dried)

1 T. fresh thyme (or 1 t dried)

1 bay leaf (optional)

3/4 t. salt

1/2 t. sugar

1/2 t. cinnamon

1/4 t. black pepper

Bechamel Sauce, thickened in pan

1 stick of butter

1/2 cup of flour

4 cups milk

1 t. salt

1/4 t. ground nutmeg

1/4 t. pepper

1-2 egg yolks (I think this is optional, depending on thickness of sauce you want)