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.
Why ruinous? This recipe has honestly ruined me on all others. I can’t do them, I can’t eat them, I can’t even look at them without weeping because I don’t have this stuffing.
This is a recipe you’ll need to do the day before. But the good news is that, once you throw it all together, it gets covered up and thrown into the fridge. That way you just toss it in the oven about 45 minutes before serving time for a no-muss-no-fuss, plate of deliciousness!
The measures below are guesses, but should be close – trust your judgment if you think you need more or less of something and let me know how this comes out!
- One small cornbread (in 8 inch iron skillet)
- One baguette (sliced and lightly toasted)
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped mushrooms
- ½ cup chopped water chestnuts
- 2 hard boiled eggs (diced)
- ½ lb of sage breakfast sausage (cooked and crumbled)
- 2 raw eggs
- Chicken stock
- Rubbed sage
Crumble the breads, then mix in the chopped veggies, eggs and sausage.
Whisk the raw eggs and gently mix them in, adding chicken stock as needed to get a moist/wet mixture. Add seasonings to taste (it takes quite a bit of the sage).
into a baking dish, add a little extra chicken stock to make sure it does not dry out.
for about 30 minutes or until brown on top.