2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 stick butter
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger, ground
1/8 tsp nutmeg, ground
1/8 tsp cloves, ground
- In a large bowl, combine the sugar, brown sugar, eggs, vanilla, butter, cinnamon, nutmeg, ginger and cloves. Mix until evenly incorporated.
- In another bowl, combine the flour, salt and baking powder. Add to the bowl of wet ingredients, and stir until a soft dough forms.
- Line a baking sheet with parchment paper, and shape the dough into two logs about 3 inches wide. Bake at 350 F for 35 minutes or until golden brown.
- Using a serrated knife, gently slice the logs diagonally into 1-inch thick pieces. Return to the baking sheet, and sprinkle the tops with cinnamon sugar (1/4 cup sugar, 1/2 tsp cinnamon).
- Bake for 5-7 minutes. Flip the pieces over, sprinkle the other side with cinnamon and sugar and bake for another 5-7 minutes. Let cool on a wire rack.
2 small zucchini, shredded
1 egg
3/4 cup flour
1/2 cup vegetable oil
1 clove garlic, minced
1/2 tsp oregano
1/2 tsp basil
fresh parsley
- Wash zucchini and cut off the ends. Grate the zucchini into a bowl using a large-holed grater.
- Add garlic, oregano, basil, parsley, and salt and pepper to taste.
- Add a whisked egg and the flour. Stir until evenly combined.
- Heat oil in a small skillet until very hot. Drop the batter into the oil, one spoonful at a time. Fry each side until deep golden brown.
- Let drain on a paper towel covered plate. Serve with marinara.
2 1/2 cups flour
1 tsp baking soda
3/4 cups cocoa powder
1 cup sugar
1 cup brown sugar
2 sticks butter, softened
2 tsp vanilla
2 eggs
1 bag of Rolos
- Sift cocoa, flour, and baking soda into a medium bowl.
- In a large bowl, cream the butter and sugars together. Add vanilla and eggs.
- Add dry ingredients, but don’t overmix. Chill at least an hour.
- For each cookie, roll a small ball of dough, flatten it, stick a Rolo in the center, and roll the dough around the Rolo. Use only enough dough to cover the Rolo.
- Bake at 375 degrees for 8-10 minutes.
Saturday, February 25, 2012
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1 dram (.125 fl oz, 3/4 tsp) super-strength flavoring oil
food coloring
powdered sugar (optional)
- In a pot, mix sugar, corn syrup, and water until dissolved.
- Heat without stirring, until 260 F on a candy thermometer. Add food coloring, without stirring.
- At 300 F, remove from heat immediately. Once boiling ceases, add flavoring and stir.
- Quickly pour into greased molds or cookie sheet. Let cool. (Boil water in pot to dissolve remaining candy.)
- Break out of molds and dust with powdered sugar.
5 oz frozen chopped spinach, thawed and drained
14 oz artichoke hearts, drained and chopped
4 oz cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced
1/2 tsp chili sauce
1/4 cup Parmesan, grated
1/4 cup mozzarella, grated
- Mix everything and pour into baking dish.
- Bake at 350 F for 30 minutes or until golden brown on top. Serve with crackers.
1 head garlic
3 Tbsp butter
2 leeks
5 cups vegetable broth
2 bay leaves
2 1/2 lbs russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream
- Rinse the head of garlic. Cut and discard the top third off the head and peel any loose papery skins off the bottom.
- Discard dark green parts of leeks. Halve lengthwise and chop finely.
- In a large, heavy pot, melt butter over medium heat. Add leeks and cook 5 minutes. Add the garlic head, broth, bay leaves, and 3/4 tsp salt.
- Reduce heat and simmer until garlic is very tender, 30-40 minutes.
- Add potatoes and simmer, partially covered, until tender, 15-20 minutes. Discard bay leaves and garlic.
- Add sour cream to soup and cook for another 2 minutes. Add salt and pepper to taste.
- Use immersion blender (or blender) and process soup until chunky-creamy. Serve with chives, sour cream, grated cheddar, butter, etc.
1 cup sugar
2 sticks butter, softened
3 oz cream cheese, softened
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
1 egg yolk
2 1/4 cup flour
- In large bowl, combine sugar, butter, cream cheese, salt, extracts, and egg yolk. Stir in flour until well blended.
- Chill dough for 2 hours. On lightly floured surface, roll out dough to 1/8-inch thickness. Cut into shapes.
- Place 1 inch apart on ungreased cookie sheet.
- Bake for 7-10 minutes at 375 F. Cool completely on wire racks.
2 sticks butter, softened
2 cups confectioners sugar
2 tsp vanilla extract
2 cups flour
1 cup pecans, hazelnuts or other nuts, toasted and finely ground
1/8 tsp cinnamon
- In large bowl, beat butter until light and fluffy. Beat in vanilla and 1/2 cup confectioners sugar until well blended, then beat in flour and nuts.
- Divide dough into two balls. Wrap separately and chill until cold, about 30 minutes.
- Roll dough between palms into 2 teaspoon balls, and place 1/2 inch apart on large baking sheet. Bake 18 minutes at 350 F.
- Combine remaining sugar and cinnamon in a bowl. Cool cookies 5 minutes on baking sheet, then coat in cinnamon sugar.
- Transfer to a cooling rack, and cool completely before serving. Sift remaining sugar on top of cookies.
Wednesday, October 26, 2011
1 3/4 lb Yukon gold potatoes, peeled
3 Tbsp butter
1 cup milk
- Cut potatoes into large 2-inch chunks; put potatoes into a large saucepan, covered by an inch of water.
- Bring to a boil, then simmer, covered, for 15-20 minutes until tender.
- Drain, and cook briefly over medium heat to dry out potatoes.
- Mash, adding butter and milk, and salt and pepper to taste. Serve with gravy.