Wednesday, September 4, 2013

Julie Looney: Recipes Straight From the Idaho Kitchen

I met Julie through Social Media. She's the woman behind her man...Dan Looney, artist, is her husband. Julie not only helps Dan with his business, traveling all over Idaho (and beyond!) to various events and venues, she's also a terrific writer and chef.

Julie generously shares her favorite molasses recipes with Idahoans and the rest of America, otherwise known as 'Idahoan Wannabes'.

Payette Poulettes
Julie’s appetizers (Rich flavor but not too spicy)

6 chicken wings
1 cup full-flavored molasses
¼ cup brown sugar
1 or 2 tbs light corn syrup
8oz can tomato sauce
2 tsp vinegar
½ tsp cinnamon
½ tsp black pepper
¼ tsp salt
2 tbs finely crushed pecans

In medium saucepan or crockpot, combine ingredients for sauce.  Keep at low temperature.  Turn oven on to Broil.  Place aluminum foil onto a cookie sheet, grease lightly or use cooking spray.  Rinse chicken and place on sheet.  Season chicken with salt & pepper.  Broil for 10 minutes on each side.  Be sure the chicken is cooked thoroughly. Transfer chicken to saucepan or crockpot.  Cover and cook on low for 2 hours.

Molasses Moose Cookies

Preheat oven to 375. In large bowl, combine 2.5 cups flour, ½ tsp baking powder, 1 tsp baking soda, ½ tsp salt, 3 tsp pumpkin pie spices. Mix dry ingredients. Add 2/3 cup soft margarine, ½ cup dark brown sugar, 1 egg, 3/4 cup full-flavor dark molasses, 1 tsp bourbon whiskey or imitation brandy.  Spray "Pam" on light-colored metal baking sheet. Form mixture into small balls. Bake 7 to 8 minutes. Remove from oven. Leave cookies on cookie sheet for exactly one minute. Place cookies on rack to cool for one minute. Place in plastic air-tight containers to "cure," overnight is best. (They become wonderfully fragrant.  Hide them if necessary). Eat them the next day.