Spicy Molasses Cookies and Hungarian Chicken Paprikas
Our family reunion is in the Poconos this weekend and it is time to start cooking! My covered dish this year is Hungarian chicken paprikas in honor of our Hungarian heritage and my entry in our cookie bake-off competition is a hot and spicy molasses cookie. I will use my KitchenAid Artisan stand mixer for the cookies and Cuisinart MultiClad Pro cookware for the chicken. We are celebrating 115 years in America this year, so my covered dish and cookies should be extra special in honor of this milestone.
Blending five batches of cookies will be a breeze with my KitchenAid Artisan stand mixer. It can handle nine dozen cookies, so blending five dozen is nothing. If you like a little zing in your food, you would love this cookie. It has an unusual blend of spices and cayenne pepper gives it a real kick. I don’t think anyone else will think of entering spicy molasses cookies in this year’s competition, so this could be my year!
I will use my Cuisinart MCP-12 sauté pan and skillet to prepare the chicken paprikas. With an authentic Hungarian recipe from my mom’s college roommate’s mother and about an hour in my kitchen, this dish will be worthy of our celebration. Served over steamed rice or buttered noodles, it is always a family favorite.
We are expecting close to 150 relatives at this year’s family reunion. Many of us have been tracing our ancestry and exploring our heritage, so everyone is excited for the reunion. We asked everyone to gather old family portraits and favorite family recipes, which we will scan and distribute later this summer. Meanwhile, I better stop daydreaming and start cooking.Spicy Molasses Cookies
- 1 cup granulated sugar
- 3/4 cup butter
- 1 egg
- 1/4 cup molasses
- 2 tsp baking soda
- 1 1/2 tsp finely grated fresh ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp freshly ground nutmeg
- 1/8 tsp white pepper
- 1/8 tsp coriander
- 2 cups flour
- 3/4 cup granulated sugar (for rolling cookies)
Sift the flour, baking soda, and spices together. Using a stand mixer, cream the butter and sugar. Add the egg, ginger, and molasses to the creamed butter mixture. After this is blended thoroughly, slowly blend in the dry ingredients.
Roll each cookie in granulated sugar and then place each cookie dough ball on a cookie sheet. Bake the spicy molasses cookies in several batches at 350 degrees for 8 to 10 minutes.Hungarian Chicken Paprikas
From the Kitchen of Mary Rezsek Dance, 1916 – 2004
- 1 large onion
- 5 slices bacon, diced
- 3 TBS Hungarian paprika
- 1/4 tsp freshly ground black pepper
- 1/2 tsp seasoned salt
- 1/4 tsp msg
- chicken parts (equivalent to one whole chicken)
- 2 red bell peppers, sliced into strips
- 2 cups chicken stock
- 1 cup sour cream
- 1 TBS cornstarch
Finely chop the onion. Cut the bell peppers in half, remove the seeds, and slice the peppers into strips.
Add some olive oil to a skillet and sauté the onions until golden brown. Remove the onions from the pan and set them aside.
Add the diced bacon to the pan and brown it until crispy. Add the quartered chicken pieces including the skins. After the chicken is browned on all sides, stir in the onions. After adding chicken stock, lots of sweet Hungarian paprika, freshly ground pepper, salt, and msg, simmer for about an hour. When the chicken starts falling off the bone, the simmering phase of the recipe is done. Allow the chicken to cool and then will remove the skin and bones.
After adding the all of the chicken morsels back to the juices in the Cuisinart MCP-12 sauté pan, stir in a few large dollops of sour cream and the sliced red bell peppers. To this, add the cornstarch (dissolved in a little cold water) for thickening. After heating for five to 10 minutes, remove the Hungarian chicken paprikas from the heat.
Serve with hot buttered noodles or rice. Jó étvágyat!