Dorothy Hopkins’ Gingerbread

Troy Boddy

One of my fondest memories of my grandmother Dot was when we go for a visit to her house, and there was a freshly baked pan of Gingerbread. The smell of Gingerbread enveloped the house, and I anxiously would wait for her to offer us a piece. To this day, the scent for fresh Gingerbread takes my back to her little white house on Brooke Road in Sandy Spring.

Enjoy a little piece of my family.

~ Troy

The picture is of my mom and grandmother

INGREDIENTS

• ½ cup white sugar
• ½ cup butter
• 1 egg
• 1 cup molasses
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons of baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup hot water

DIRECTIONS

Step 1

Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.

Step 2

In a large bowl, cream together the sugar and butter. Beat in the egg and mix in the molasses.

Step 3

In a bowl, shift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.

Step 4

Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Marya’s Award Winning Chili

Growing up my mother, a Bangladeshi immigrant, made it a point to learn a variety of dishes from around the world that were hearty and went a long way for our family of six. One of these was the quintessential American dish, chili. But in my home, my dad made it special for us by putting honey and adding goldfish crackers to the finished product.

When I started cooking in my own home, chili was a simple dish to begin experimenting with in the kitchen. In an homage to dinners with my father, I added sugar and ended up with a sweet and savory version that was a hit in my home. Before my dad passed in 2010, my version of sweet and savory chilli was always one of his special requests from my kitchen.

That chili went on to winning a first place award at Strathmore Elementary School’s 2006 chili cook-off! This gives my four children bragging rights that their mom makes “award winning” chili. This chili comforts the soul and brings people together over a piping hot bowl of unexpected sweet and savory deliciousness.

The picture is my dad and me on my 16th birthday

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1 pound 90% lean ground beef ( or other ground meat)
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 4 tablespoons granulated sugar
• 1 (16 oz.) can tomato sauce
• 1 ( 16 oz.) can of diced tomatoes
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 (16 oz.) can white cannellini beans, drained and rinsed
• 1 can of drained sweet corn (whole kernels)
• 1 tablespoon garlic powder
• 1 tablespoon basil
• 1 teaspoon of oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper

Instructions

1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion and cook until they are translucent.
2. Add the ground beef to the pot. Break it apart with a wooden spoon.
3. Season the meat as it cooks to layer and deepen the flavor. Add half the salt , pepper, chili powder and garlic powder to the meat.Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
4. Add the tomato sauce and diced tomatoes to the meat mixture.
5. Pour in the reminder of the chili powder, cumin, sugar, garlic powder, salt, pepper, basil, oregano and cayenne. Stir until well combined.And allow to simmer for 5 minutes.
6. Add the drained kidney and cannellini beans and corn.
7. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 30 minutes, stirring occasionally.
8. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Garnishes make it all the better. Some of our family favorites are:

• Tortilla Chips (for dipping)
• Shredded cheddar cheese
• Sour cream
• Chives
• Crackers
• Fritos

Riz National/Haitian Beans and Rice

Maniya Jules

In my Haitian family’s household to be considered a young lady and eligible to date, you had to prove you knew how to cook Haitian food, clean your home, iron your clothes and manage your household. There is a Haitian song with those lyrics that my mother would play every time I had chores or a cooking lesson waiting for me during my formative years. The national dish/Riz National, is riz collé aux pois (diri kole ak pwa), which is rice with red beans. Riz National is the first recipe that you were expected to master in elementary school. The expectation is that you prepare a complete traditional Haitian dinner for your family by the time you are 13. I only had one major oops during my training...I prepared the red snapper perfectly but I forgot to take out the fish guts! We lived and I learned! I am proud to report that I have passed on the love and preparation of our haitian culture and cuisine to my family.

Ingredients:

• 3 cups rice
• 1 cup dry beans (Pinto, red, or black beans)
• 8 cups water
• 3 tbs olive oil
• 1 tbs butter
• 1 large onion (diced)
• 1 tsp salt (or to taste)
• 1 tsp ground black pepper
• 3 cloves (1/4 tsp ground cloves)
• 3 cubes chicken bouillon
• 1 whole scotch bonnet pepper
• 2 cloves minced garlic
• ½ tsp thyme (2 sprigs)

Directions

1. In a large pot, add the water, beans, salt, 1 tbs olive oil and allow the beans to cook for about 1 hour on medium high heat or until beans are soft.
2. Once cooked, strain the water into a separate container for later use.
3. In another large pot, add 1 tbs of olive oil, and sauté the onions and garlic for about 2 minutes.
4. Add coconut milk, chicken bouillon, beans and mix thoroughly.
5. Add cloves and 6 cups of the bean water to the pot and bring to boil.
6. Mix in the rice and whole scotch bonnet pepper and allow the rice to cook for about 20 min or until there is just a little amount of water left.
7. Reduce the heat to medium,add thyme, butter, and cover the pot with a lid and allow the remaining water to be absorbed. About 10-15 min.
8. Once cooked, fluff the rice and serve.

Black and White Cookies

John Landesman

Growing up in New Jersey, my dad would bring me to Jewish delis as a special treat. Besides the foot-long hotdogs or pastrami sandwiches, my favorite part was eating a perfect Black and White cookie at the end of the meal.

Getting good Black and White cookies is a little harder here in Maryland, but its a tradition that I’ve continued with my own son. Whenever I’m at a deli or bagel store, I’ll buy a Black and White and bring it home to share with my son. We critique it together to see if its “authentic” and then argue over the correct way to eat it.

The picture is of my 87-year-old dad drinking an egg-cream at a Jewish deli on NYC's Lower East Side this past January.

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled) (or more as needed, see note)*
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 10 Tablespoons (145g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1/3 cup (80g) full-fat sour cream, at room temperature*

Icing

• 5 and 1/2 cups (660g) confectioners’ sugar, sifted (measure before sifting)
• 7 Tablespoons (105ml) whole milk, divided
• 2 Tablespoons light corn syrup
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 3 Tablespoons (18g) unsweetened natural or dutch-process cocoa powder*

Instructions

Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.

Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.

Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets– 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.

Make the icings: Whisk the confectioners’ sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.

Spread vanilla icing onto half of the cookies– the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.

Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Recipe from Sally's Baking Addiction

Black Eyed Peas

Daryl Howard

On New Year’s Day, my family, as a child and since being married with my own children, has always eaten black eyed peas and collard greens. I was always taught that it was good luck to eat this meal and a way of bringing good luck into the new year. Some southereners also say that this meal symbolized the emanicpation of blacks from slavery (expected to happen on New Years Day after the Civil War. Lastly, black eyed peas were known to be a meal of humility. The thinking was that if you started the year in humble fashion you could expect greater blessings throughout the year. So, for those reasons, our family will continue to include this entree in our New Year’s Day meal!

The picture is me with my wife and daughters

Ingredients:

• 1 bag (1lbs) dry black eyed peas
• 3 pieces of thick bacon
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon crushed red pepper
• ¼ teaspoon black pepper

1. Start with a small bag of peas, about 1 pound. This should produce about 5-6 cups of cooked beans.
2. Sort through your peas removing any defective peas or debris that may be present. Place the peas in a colander and rinse several times.
3. Place your peas in a pot and cover with at least 3 inches of water and soak overnight.
4. After the peas have soaked overnight discard the water. Rinse peas one final time. Place peas into a large pot and cover with two inches of freshwater. Bring water to a boil then add other ingredients. Add the lid to your pot and simmer 1 hour until peas are tender. Do not let the water cookout. Add additional seasoning to your liking.