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.
Saturday, October 22, 2011
1 stick butter
1 cup brown sugar, firmly packed
1/3 cup sugar
1 3/4 cups flour
1/4 cup corn starch
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger, ground
1/2 tsp nutmeg, ground
1/8 tsp cloves, ground
1/2 tsp salt
1/4 tsp black pepper
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
1 1/4 cups canned pumpkin
- In a large bowl, beat butter, brown sugar, and sugar until fluffy.
- In a medium bowl, combine flour, corn starch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
- Mix eggs and vanilla into butter mixture. Gradually mix in the flour mixture and buttermilk.
- Mix in pumpkin until smooth.
- Add batter to greased cupcake tin, filling each 3/4 full. (Makes about 18.) Bake at 350 F about 20-25 minutes.
- Cool on racks, and top with maple cream cheese frosting.
Friday, September 23, 2011
2 lbs peaches
1/2 cup water
1 cup sugar
1 1/2 Tbsp lemon juice
- Peel peaches. (Cut an X in the bottom of the peach, submerge in boiling water for 30 seconds, then in an ice bath for one minute, and peel.)
- Cut peaches into eighths, removing pits. Combine with water, and simmer near boiling, 15-20 minutes, until tender.
- Puree with food processor, and return to pot, adding sugar and lemon juice.
- Simmer near boiling, 30-40 minutes, stirring often, until a spoon leaves a train across the bottom of the pot.
- Let cool. Store in an airtight container, refrigerated.
1 cup peanut butter
3/4 cup sugar
1 egg
1 tsp baking soda
1/2 tsp vanilla extract
- Preheat oven to 350 F. In a medium bowl, stir together peanut butter and sugar.
- Beat in the egg, baking soda, vanilla extract, and a pinch of salt.
- Roll dough into 1-inch balls and place on cookie sheets, pressing down on the top with a fork.
- Bake 8 to 10 minutes. Let sit 5 minutes, then remove from cookie sheets.
1 cup flour
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk, shaken
- Combine ingredients until smooth. Optionally, add vanilla extract and a pinch of sugar.
- Make pancakes.
2 tomatoes
1/2 tsp thyme, dried
1/2 tsp oregano, dried
1/2 tsp crushed red pepper
1/2 tsp mint, dried
2 Tbsp olive oil
1 tsp lemon juice
- Cut tomatoes in half, and grate into a medium bowl, holding the sliced end. Discard the skins.
- Add the remainder of the ingredients, and salt and black pepper to taste. Serve with hot, fresh bread.
1 stick butter
1 cup brown sugar
1/2 cup sugar
1 egg
1 cup buttermilk
1 tsp vanilla extract
1 1/2 cups flour
3/4 cup (non-Dutch) cocoa powder
1/2 tsp baking soda
1/4 tsp salt
- In a large bowl, cream butter. Add brown sugar and sugar, and beat until fluffy. Add egg and beat well. Mix in buttermilk and vanilla.
- Sift in the remainder of the ingredients, and stir until well-blended.
- Pour into a buttered and floured loaf pan, and bake at 325 F for about 60 minutes, until toothpick comes out clean.
- Cool in pan for 10 minutes, then remove from pan.
1/2 bunch asparagus
1 Tbsp olive oil
1 clove garlic, minced
1/2 lemon
- Place asparagus on a baking sheet lined with foil. Sprinkle spears with olive oil, minced garlic, and half the lemon’s zest.
- Bake at 400 F for 10 minutes, rotate spears, and bake 10 more minutes.
- Add remainder of lemon zest, and some lemon juice. Serve.