Black Walnut Cookies
Ingredients & Directions 2 c Brown sugar 4 ea Egg, well beaten 1/2 c Flour 1/2 t Salt 1/2 t Baking powder 1 lb Walnuts, black, chopped Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F about 12 minutes. Yields 1 servings
Lemon Shortbread
Ingredients & Directions 1 lb Unsalted butter;softened 1 c Sugar 1 tb Lemon extract 5 c All-purpose flour Sugar or granulated maple -sugar for dusting top Cream butter, sugar and lemon extract until fluffy. One cup at a time, add flour and beat thoroughly. If dough feels moist, add up to 1 cup more flour until firm, but not dry. Pat dough into 13x9x2 inch glass baking dish. Press down on dough with the back of a fork to make a regular pattern. Bake in center of preheated oven at 350F for 15 minutes. Remove and repeat pressing pattern with fork. Bake 20-25 minutes or until edges are lightly browned. Place pan on wire rack and sprinkle with sugar. Cut into squares while hot. Yields 1 Servings
Sour Cream Coffee Cake W/ Chocolate & Walnuts
Ingredients & Directions -Dottie Cross TMPJ72B 2 ts Baking powder 1 c (2 sticks) unsalted butter; 3 Large eggs -softened 1 c Sour cream 3/4 c Sugar 2 ts Vanilla extract 2 c Sifted all-purpose flour 1 c Coarsely chopped walnuts 1/4 ts Salt 4 oz Bittersweet chocolate; 1 ts Baking soda -coarsely chopped Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup fluted tube pan. In a large bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating at high speed until light and creamy, about 2 minutes. Sift together the flour, salt, baking soda, and baking powder. At low speed, beat in 1/2 cup of the flour mixture, then beat in 1 of the eggs. Beat in another 1/2 cup of the flour mixture, then 1 of the remaining eggs. Repeat with another 1/2 cup of the flour mixture, and the last egg. Beat in the remaining flour along with the sour cream and vanilla. Using a spatula, fold in the walnuts and chocolate. Transfer the batter to the prepared pan and smooth the surface. Bake for 45 to 55 minutes in the preheated oven until the cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean. The surface will crack. Remove the cake from the oven and let cool for about 10 minutes in the pan, then turn it out onto a wire cake rack. Cool completely before serving. Serves 12. Yields 12 servings
Tomato And Basil Tarts
Ingredients & Directions 1 Recipe puff pastry 1 Recipe Thick Tomato Coulis 6 md Vine ripened tomatoes 3 tb Shredded basil 1 Oil Salt and pepper Contributed to the echo by: Janice Norman TOMATO AND BASIL TARTS Quickly roll out the pastry and cut out six 4-5″ rounds. Place rounds on a thick baking sheet and sprinkle with a little cold water. Place baking sheet in freezer until ready to assemble and bake tarts. Slice the tomatoes and lay them on paper towels for thirty minutes to drain off excess moisture. This will prevent the tarts from being soggy. One half hour before serving, preheat the oven to 450 degrees. Take the baking sheet from the freezer and spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2 inch rim around the edge. Arrange the drained tomato slices over the coulis and scatter with shredded basil. Sprinkle with salt and some freshly grated black pepper then drizzle with oil. Immediately place in the oven and bake for 20 minutes or until the pastry is puffed and golden. Serve at once. Yield: 6 Yields 6 servings
Chicken Pieces With Lime
Ingredients & Directions Chicken, cut up 2 tb Olive oil 1/2 ts Thyme 2 tb Lemon juice Pepper 2 Limes,cut into wedges Place chicken pieces in an oiled baking dish, and mix with olive oil,thyme, juice and pepper. Bake at 375 F for 45 minutes to and hour, or until chicken is golden and tender. Garnish with wedges of lime so guests can soak his own chicken. From Yields 4 Servings
Julekake-norwegian Christmas Bread
Ingredients & Directions 2 pk Dry yeast 1/2 c Warm water 1 ts Sugar 1 c Milk, scalded 1/2 c Butter 1 Egg, beaten 1/2 c Sugar 1/2 ts Salt 3/4 ts Cardamom 5 c Flour, approximately 1/2 c Citron cut up 1/2 c Candied cherries cut up 1/2 c White raisins Dissolve yeast in warm water with a little sugar. Scald milk and add butter; cool to lukewarm. Add egg and then yeast mixture. Add sugar, salt and cardamom. Beat in 2 cups flour and mix well. Mix fruit with a little of the remaining flour so it doesn’t stick together and add. Stir in rest of flour. Knead on floured cloth until smooth. Place in greased bowl. Cover and let rise until doubled. Divide into two parts and form round loaves. Put on greased cookie sheets or pie pans. Let rise until nearly double. Bake at 350 degrees for 30 to 40 minutes. While warm brush with soft butter or decorate with powdered sugar icing mixed with almond flavoring, then almonds and more candied cherries. from Notably Norwegian by Louise Roalson Yields 2 loaves
Anise Cookies
Ingredients & Directions 6 ea Egg, separated 1 c Powdered sugar 1 c Flour, sifted 3 t Anise seed Beat egg yolks until thick and lemon-colored. Beat egg whites until stiff and combine the two mixtures. Gradually beat in the powdered sugar, mix lightly. Sift the flour and add; then stir in the anise seed. Drop from the tip of a teaspoon, about one inch apart, on a greased cookie sheet. Put pans into ice box over night. Bake the next morning at 300-F for 12 minutes. Yields 1 servings
