| Directions :
|
| 1.
| Preheat oven to 375 degrees.
|
| 2.
| Soften butter (stove top, or microwave 90 sec).
|
| 3.
| Chop walnuts (coarse).
|
| 4.
| Combine sugar, brown sugar, eggs, vanilla, butter. Beat until fluffy.
|
| 5.
| Add flour, baking soda, salt. Mix until all wet. Beat until smooth.
|
| 6.
| Stir in chocolate chips and walnuts.
|
| 7.
| Drop 3 tbl blobs onto ungreased cookie sheets, leaving 2" clearance.
|
| 8.
| Bake 10 minutes. Cool on wire racks. Makes 3-4 large sheets.
|
| Directions :
|
| 1.
| Soften butter to room temperature (use stove top, or microwave 45 sec).
|
| 2.
| Whip butter and sugar until creamy and fluffy.
|
| 3.
| Beat in egg and vanilla.
|
| 4.
| Sift flour into a separate bowl, and add baking powder to it.
|
| 5.
| Add dry mixture, ½ cup at a time, to wet mixture.
Stir mixture each time until all wet.
|
| 6.
| Chill dough 1-2 hours.
|
| 7.
| Preheat oven to 350 degrees.
|
| 8.
| Sprinkle flour on table and rolling pin.
|
| 9.
| Roll out dough until 1/8" thick. Cut into shapes. Repeat.
|
| 10.
| Place shapes onto ungreased cookie sheets, leaving ¼" clearance.
|
| 11.
| Bake 12-15 minutes, until slightly brown at edges. Cool in place.
|
| 12.
| Wait for cookies to cool.
|
| 13.
| Make frosting using confectioners sugar and up to 2
tablespoons of water. Add water slowly while checking consistency.
Mix until smooth. Divide into smaller cups. Add food colors.
|
| 14.
| Frost cookies. Wait for frosting to dry.
Stack with wax paper. Makes 2 large cookie sheets.
|
| Directions :
|
| 1.
| Grate rind from each whole lemon (make shavings of rind), set aside lemons & rind
|
| 2.
| Preheat oven to 350 degrees
|
| 3.
| Grease and flour the loaf pans (smear a little butter in bottom
and half way up the sides, then sprinkle some flour, tap it around, tap off excess)
|
| 4.
| Combine all dry ingredients, mix with spoon, set aside
|
| 5.
| Beat eggs (in a separate bowl)
|
| 6.
| Combine all wet ingredients plus half the lemon rind, mix
|
| 7.
| Add wet mixture to dry mixture, mix until all lumps are gone
|
| 8.
| Pour mixture into loaf pans, place in oven, set timer for 50 minutes
|
| 9.
| Squeeze juice from lemons, remove pits
|
| 10.
| Add [topping amount of] sugar to juice, add remaining half the lemon rind, mix, set aside
|
| 11.
| Bake bread 50 minutes, or until cake tester (or toothpick) comes out clean
|
| 12.
| Remix topping a moment, pour over bread immediately
|
| 13.
| Allow bread to cool (in loaf pan) before slicing
|
| Directions :
|
| 1.
| Preheat oven to 425 degrees.
|
| 2.
| Slice potatoes thin, preferably using food processor.
|
| 3.
| Cut tops and stalks off fennel and discard.
Then cut each bulb into 4 to 6 pieces.
|
| 4.
| Pour oil over potatoes & fennel in mixing bowl. Mix well.
Spread mixture out onto cookie sheet. Sprinkle with salt. Place in oven.
|
| 5.
| Bake for 30 minutes if using haricots verts, or 20 minutes if
using string beans. While mixture is baking, snap ends off beans and place
beans in mixing bowl.
|
| 6.
| Remove mixture from oven, and add it to beans. Mix well.
Spread mixture back onto cookie sheet. Place back in oven.
|
| 7.
| Bake another 10-15 minutes if using haricots verts, or 20-25
minutes if using string beans, until lightly browned.
|
| 8.
| Remove from oven. Sprinkle with pepper. Serve hot or room temperature.
|
| Directions :
|
| 1.
| Preheat oven to 425 degrees.
|
| 2.
| Rinse bird thoroughly inside & out under cold running water.
Dry bird inside & out.
|
| 3.
| Cut lemon in half. Squeeze half over outside of bird.
Squeeze other half inside bird, and leave inside.
|
| 4.
| Peel garlic clove, squash it with side of heavy knife blade,
add to inside of bird. Then add thyme sprigs & 1 tsp of kosher salt.
|
| 5.
| Close cavity with flap of skin and place bird on rack in
small roasting pan. Tie legs together (the bird's).
|
| 6.
| Place some olive oil in palm of your hand, rub outside of
bird, thoroughly coating it. Sprinkle with pepper, and 1 tsp kosher salt.
|
| 7.
| Roast 20 minutes on one side. Baste bird in it's juices.
Roast 20 minutes on other side. Baste again. Roast 20 minutes on its back.
Baste again.
|
| 8.
| Test to assure bird is done, by placing meat thermometer into
thickest part of thigh. Done when at least 160 degrees. Otherwise cook more.
|
| 9.
| Let bird "rest" in its pan, outside of oven, covered with foil,
for 20 minutes before carving. This step is essential for juicy chicken!
|
| Directions :
|
| 1.
| Start with oversized pot of cold water, eggs well submersed.
|
| 2.
| Bring to boil uncovered, stirring almost continuously to keep yolks
in middle of eggs. Use wooden spoon to avoid breaking shells.
|
| 3.
| Once boiling, shut off, cover, lets stand 20 mins, drain.
|
| 4.
| Peel & rinse eggs under running cold water.
|
| 5.
| Cut eggs in half lengthwise, put whites aside.
|
| 6.
| Put yolks, mayo, dijon, cayenne, into food processor bowl.
Lightly puree, adding salt & pepper to taste, and adding mayo to desired texture.
|
| 7.
| Clean whites under running cool water.
|
| 8.
| Squirt mixture into white halves using cake decorator (or use spoon to fill
and then fork to make swirls).
|
| 9.
| Sprinkle with paprika.
|
| Directions :
|
| 1.
| Note steps 2 & 3 take a long time. Once double boiler
is filled and warming, perform steps 4 through 9.
|
| 2.
| Melt chocolate & marshmallows & milk in double boiler.
Stir & mash mixture often until all chocolate lumps & marshmallow lumps are gone.
|
| 3.
| Chill mixture in fridge or freezer 10 minutes.
|
| 4.
| Preheat oven to 350 degrees.
|
| 5.
| Grind up graham crackers coarsely in food processor.
|
| 6.
| Melt butter (stove top, or microwave 90 sec)
|
| 7.
| Combine ground graham crackers & butter, press into aluminum pie tin.
|
| 8.
| Place pie tin in oven, turn oven off, leave in oven for 20 minutes.
|
| 9.
| Chill pie tin in fridge or freezer 10 minutes.
|
| 10.
| Make sure chocolate mixture and pie tin are both at room temperature
or slightly cooler. If either is warm, the whipped cream will turn into liquid,
ruining the result.
|
| 11.
| Whip cream.
|
| 12.
| Fold whipped cream into chocolate mixture gently to preserve
the aeration of the result, pour into pie tin crust.
|
| 13.
| Place pie into fridge at least 4 hours to set.
|