Many times the best gift is a homemade treat. The special ingredient being love.
· 4 ounces coarsely chopped dark chocolate
· ¼ pound unsalted butter, at room temperature
· ¼ cup firmly packed dark brown sugar
· 1 cup plus 2 Tablespoons flour, sifted
· Preheat oven to 400 deg F.
· Lightly butter a 9-inch pie pan (or your favorite shortbread mold).
· Using a food processor fitted with a metal blade, chop the chocolate using on-off pulses, until it resembles coarse meal.
· Using an electric mixer set at medium speed, cream the butter with the sugar in a large bowl until smooth.
· Beat in the flour.
· Stir in the chopped chocolate.
· Pat the dough evenly into the prepared pan.
· Using the tip of a sharp knife, score the dough into eight equal triangles.
· Bake the shortbread until light golden in color, about 30 minutes.
· Transfer in the pan to a wire rack to cool slightly.
· Remove the shortbread from the pan and cool completely on the wire rack.
· Store in an airtight container at room temperature.
This is a unique dish that can make a wonderful side dish! The colors of the dish are quite festive too!
- 1 ½ pounds Swiss chard (preferably rainbow or red)
- 1/4 cup pine nuts (2 ½ ounces)
- ¼ cup olive oil
- 1 medium onion, finely chopped
- ¼ cup golden raisins
- 1 cup water
- Tear chard leaves from stems, then coarsely chop stem and leaves separately.
- Toast pine nuts in oil in a wide 6- to 8-quart heavy pot over moderated heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
- Cook onion in remaining oil in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes.
- Add raisins and ½ cup water and simmer, covered, until stems are softened, about 3 minutes.
- Add chard leaves and remaining ½ cup water and simmer, partially covered, stirring occasionally, until leave are tender, about 3 minutes.
- Season with salt and pepper. Serve sprinkled with pine nuts.
A delightful cookie for any time of year!
· 1 cup butter
· ½ teaspoon almond extract
· ¾ cup powdered sugar, sifted
· 2 cups flour
· ½ teaspoon salt
· 1 cup oats, uncooked
· ½ cup almonds, finely chopped
· Additional powdered sugar for sifting on top of prepared cookies
· Heat oven to 325 degrees F.
· Beat butter and almond extract till fluffy; gradually beat in sugar.
· Add combined flour and salt; mix well.
· Stir in oats and almonds.
· Shape to form crescents.
· Place on ungreased cookie sheet.
· Bake 15-18 minutes or until light golden brown.
· Sift powdered sugar over warm crescents.
One of the most perfect holiday cookies! Give this ginger snap recipe a try.
Yields: Approximately 3 dozen cookies
- ¼ cup softened, butter
- 1 cup granulated sugar (you can leave out1 to 2 Tablespoons)
- ¼ cup dark molasses
- 1 egg
- 2 cups flour
- ½ teaspoon ground cloves
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1/3 cup crystallized ginger
- Preheat to 375 degrees F.
- Combine butter, sugar, molasses, and egg. Beat well.
- Sift all dry ingredients together. Add the dry to the wet mixture. Mix well. Add ginger chips and mix throughout.
- Chill mixture for one hour.
- Form 1-inch balls.
- Roll balls in granulated sugar (this is optional).
- Place on a greased cookie sheet, approximately 2- inches apart.
- Bake 8-10 minutes.