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Shawna's Sweet Commodity Trader Recipes

Shawna Jones--investor, author, and commodity goody cook

Look for exciting (and delicious!) commodity trader recipes to be featured and updated here, from our very own company commodity goody cook, Shawna Jones...

Commodity Recipe of the Week--this one is extra sweet!
Cut sugarcane from Barbados.

From our Company Commodity Goodie Cook, Shawna Jones

This recipe has been a family favorite since I was a young girl. I’ve replaced the shortening with butter but the rest is pretty much the same. Warning: they take a long time to make and it’s a good thing too, because they’re so yummy you’ll want to eat them all!

sugar cookie dough:

2 1/4 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
5 TBLS. milk
1 1/4 grated orange peel
3/4 cup sugar
1 large egg

Preparation

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter, orange peel, and milk in large bowl until light. Add 3/4 cup sugar and beat until fluffy. Beat in egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.)

Shaping and baking cookies:

Preheat the oven to 350°F. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.

Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.

Repeat rolling, cutting and baking with remaining 2 dough disks as described above, being sure to cool cookie sheets before making each batch. Combine all reserved dough scraps and shape into ball; flatten into disk. Wrap disk in plastic and freeze until firm enough to roll, about 30 minutes. Repeat rolling, cutting and baking as described above. Store cooled cookies in airtight container at room temperature until ready to decorate.

Powdered sugar icing:
This recipe makes about three cups of icing, left over icing (if any) is yummy between graham crackers.

1/4 cup water

1tsp. vanilla

½ stick butter (soften)

8 cups powdered sugar

Assorted food colorings (such as blue, red, yellow and green)

Combine butter and half of sugar. Beat with mixer. Add remainder of sugar, water, and vanilla. Whip until fluffy. (add more water if needed a tsp. at a time)

Divide into bowls for as many colors as you desire. Add different color to each. Frost and enjoy! I always employ my children for this part because they get so creative. Add candy toppings for a more festive look and taste.

While looking over commodity charts or enjoying delicious dessert, a cup of coffee from Sunrise Coffee Co. is the perfect compliment!

The Million Dollar Cake

Ingredients:
1/2 box yellow cake mix
2/3 cup water
1 egg
1 large box instant vanilla pudding
2 cups milk
One 8-ounce package cream cheese
One 20-ounce can crushed pineapple, drained
One 8-ounce tub Cool Whip
1 cup chopped nuts (pecans or walnuts)
1 cup shredded coconut

Step 1:
Mix the cake mix, water, and egg well and bake in a greased 9x13 pan at 350 degrees for 17 to 22 minutes. Let cool.

Step 2:
Mix pudding and 1-1/2 cups milk well an dset aside.

Step 3:
Mix cream cheese and 1/2 cup milk until smooth. Combine with pudding mixture in Step 2. Spread over cooled cake.

Step 4:
Spread pineapple over pudding-and-cream cheese mixture.

Step 5:
Spread Cool Whip over pineapple then sprinkle with coconut and chopped nuts.

May be eaten immediately, but best if chilled at least 2 hours. Chill any uneaten cake (highly unlikely!)

Fun Facts from CRB (Commodity Research Bureau): July 10th, 2009 USDA 2008-09 Florida estimates for orange juice harvest; 159.6 million, 90 pound boxes (down 7% from 2007-08 harvest of 170.2 million, 90 pound boxes). USDA 2008-09 nationwide orange production down 9.3% Y/Y.

Honey Orange (Cranberry) Chicken

4-6 boneless, skinless chicken breasts
1/2 cup honey
2 cups orange juice, or as needed
1 large unpeeled orange, sliced
3/4 cup dried cranberries (optional)

Pre-heat oven at 350 degrees F.
Place chicken breast single layer in lightly greased rectangular glass baking dish (dish should accomodate all chicken easily without much space between). Pour orange juice over chicken until juice reaches half way up side of meat. Drizzle meat with honey. Top each breast with a slice of orange. Sprinkle with dried cranberries. Bake uncovered for 30-45 minutes, (or until done all the way through).

Enjoy!

4th of July Treat

The commodity markets in the U.S. are some of the few examples of pure capitalism in the free world. What better time to recognize and celebrate this fact than the 4th of July. Enjoy this fun and easy American Flag Cake recipe and God Bless America!!!

2 pkg. yellow or white cake mix.
Prepare per box directions, bake in large rectangular pan.
2 containers Cool Whip non-dairy topping (or 1 large container)
1 basket fresh blueberries
1 large basket fresh strawberries (washed & sliced)

After cake is cooled completely (preferrably in a refridgerator) top with non-dairy topping and arrange blueberries and strawberries in the shape of an American Flag (blueberries for the star square and sliced strawberries for the red stripes. The Cool Whip is the white stripes).

Chill and serve. Enjoy!

B(re)aking News Flash!

The 2009 Atlantic hurricane season has officially started. The period each year when most tropical cyclones form in the Atlantic basin extends from June 1st to November 30th. However, for the third straight year, the season started early when Tropical Depression One formed on May 28. For more information go to www.nhc.noaa.gov

Shawna's recipe for Hurricane Cake
1/2 cup butter
1 cup chopped pecans
1 cup flaked coconut
1 pkg German Chocolate cake mix
1 8oz. cream cheese
3 3/4 cup confectioner's sugar

Preheat oven to 350 degrees F. Melt and spreade 1/2 cup butter in bottom of 9x3 inch pan. Sprinkle bottom of pan evenly with coconut and pecans; set aside.

Prepare cake mix per directions on box. Pour batter in prepared pan. In saucepan melt cream cheese and 1/2 cup butter over low heat. Stir in confectioner's sugar until smooth. Randomly spoon mixture over top of cake batter.

Bake 35 to 45 minutes or until toothpick inserted in middle comes out clean. Refridgerate leftovers.

May 2009

We are currently long RBOB Unleaded Gasoline futures and Frozen Concentrated Orange Juice. Since I do not cook with gasoline, here is a quick summer treat to help you cool down while we watch Orange Juice go UP!

Frozen Concentrated Orange Juice Smoothy

· 1 small can frozen orange juice (or half regular size can)

· 1 cup skim milk (or one cup low fat vanilla yogurt for richer flavor)

· 1 cup water

· 1 tsp. vanilla

· ¼ cup sugar (or ¼ cup honey)

· 14 crushed ice cubes

~Place all ingredients in blender. Blend until smooth.

Orange Fun Facts: Frozen Concentrated Orange Juice [FCOJ] – refers to the juice solids derived from Florida oranges only. Traded in a pit session at the New York Board of Trade (NYBOT), one unit (futures contract) controls 15,000 pounds. Quoted in CTS/LB (One cent = $150.00).

Orange Juice has been so sweet this week. I thought an extra treat would be twice as nice...

Orange Cream Cake

2/3 cup butter (softened)
1-1/3 cups sugar
2/3 cup orange juice
3 tablespoons fresh lemon juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 eggs
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt

Frosting:

1 cup flaked coconut
¼ cup sugar
2 tablespoons orange juice
1 tablespoon fresh lemon juice
4 teaspoons grated orange peel, divided
1 cup whipping cream, whipped

Preheat oven to 375 degrees.

In large mixing bowl, cream together butter and sugar Add juices and peel; mix well.
Add eggs one at a time beating after each one. Sift flour, baking powder, & salt; add to creamed mixture; mix well.
Pour into two greased & floured 8-inch cake pans. Bake at 375 degrees for 25 to 30 minutes or until done. Cool in pans for 10 minutes before removing to wire rack; cool completely.

For frosting combine coconut, sugar, juices and 3 teaspoons peel; mix well. Let stand for 10 to 15 minutes until sugar is dissolved. fold in whipped cream. Spread between layers and on top of cake. Sprinkle with remaining orange peel.
Chill at least one hour. Store in refrigerator.

Memorial Day weekend, 2009

Since crude oil has been going higher (we're long gasoline) due in part to an increase in demand from China here is a pot sticker recipe in their honor:

Combine:

2 lbs. ground pork or turkey

4 garlic cloves, minced

A 1 inch piece of fresh ginger, minced

1 cup fresh cilantro, chopped

2 scallions, minced (optional)

½ tsp. salt

½ tsp. pepper

2 tablespoons broth (chicken or other)

1 ½ tsp. chili paste

1 ½ tsp. sesame oil

Peel apart:

About 50 round wonton wrappers

Brush the edges with:

1 egg, beaten

Assemble in small batches so egg does not dry out. Place a teaspoon of filling in center of each wrapper, fold, and seal edges. Boil 7-8 min. and then sear in peanut oil until brown.