There are two things in the kitchen I have a morbid fear of – box graters and rolling out cookie dough.
Ina isn’t afraid of those things, so she rolled her dough out and cut it into sweet little hearts.
I was afraid of that, so I just rolled mine into little balls and coated them with sugar…
Crumbly rich shortbread for those of us who are afraid….
3/4 lb unsalted butter room temperature
1 cup sugar (plus extra for sprinkling)
1 t pure vanilla extract
3 1/2 cups all-purpose flour
1/4 t salt
Preheat the oven to 350 degrees
Mix together the butter and 1 cup sugar until they are just barely mixed
add the vanilla
in a medium bowl, sift the flour and salt together
add to the butter/sugar mixture and mix on low speed until the dough just starts to come together
Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes
roll the dough into small balls and roll in raw sugar, then flatten slightly with fork
bake on an ungreased cookie sheet for about 15 to 20 minutes
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I am joining Ina Fridays this morning – to see what everyone else is bringing to the table, please click on the links below:dessert
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These are amazing!
3 cups of sugar
1 cup fresh orange juice
2 t orange zest
8 cups toasted pecans
Toast the pecans in a 250 degree oven for about 20 minutes on a baking sheet – stir them around a few times while they are toasting
In a saucepan, bring sugar, OJ and zest to a boil, stirring constantly, boil one minute…
remove from heat and stir in pecans, then spread on two baking sheets covered in foil
Let them cool and then break into pieces and serve with cocktails OR break up into individual pecans and turn them into salad!
Mix greens and shaved Parmesan
add some dried cranberries
a good amount of the pecans
I made a quick dressing of the following whisked together:
1/2 cup orange juice
1/4 cup brown sugar
1/2 cup champagne vinegar
1 t Dijon mustard
1/2 cup canola oil
I bet it would be good with a bottled vinaigrette also – champagne or raspberry….
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This post is in honor of the letter “P” and part of Jenny Matlock’s Alphabet Thursday. For more “p” posts, please click here http://jennymatlock.blogspot.com/Tags: salad
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This recipe is not for the faint of palette. It’s got some zip! Some bite! It’ll wake you up or keep you up depending on what time of day you eat it…
Every summer I roast my overabundance of peppers and freeze them in little bags to brighten up the winter.
If you don’t have these pepper bags in your freezer, just roast a poblano and use some of it here and freeze the rest for later.
2 T roasted diced poblano
3 T fresh mozzarella, cubed
1 T butter
3 eggs, beaten
dash of salt
few grinds of pepper from the mill
Dice and cube the cheese and peppers
beat the eggs and melt the butter in a small skillet over medium heat, add eggs, salt and pepper
let it cook until it starts to set up and then put the peppers and cheese on one side of the eggs
turn it over on itself and cook until the eggs are cooked through – a few minutes on medium heat
Turn onto a warmed plate, pour some salsa on the top and prepare to be amazed! The mozzarella helps tone down the peppers a bit, but this is still pretty spicy, especially if you have it with hot salsa like I did…Print This Recipe Tags: Breakfast
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