Rolled Sugar Cookies

From Shirley Evans
Makes 4 dozen 2-inch cookies

1 stick (1/2 c.) butter, room temperature
1/4 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2-1/2 c. flour
1 tsp. salt
1 tsp. baking powder

In one bowl cream butter, shortening, sugar, eggs and vanilla together. In a separate bowl mix flour, salt and baking powder. Slowly add dry ingredients to wet ingredients until well blended. Scrape down bowl and turn dough out onto plastic wrap to form loaf approximately 4" x 12" x 1".
Chill dough for several hours until firm ... overnight, time permitting.
Roll dough on flour surface no less than 1/4" thick. Cut out shapes. Re-form dough from scraps and continue to roll and cut until all dough is gone.
Bake at 375 degrees for 6-7 minutes, or until lightly browned at edges.

Buttercream Frosting
1 stick (1/2 c.) butter, room temperature
1 lb. powdered sugar
1/4 c. milk
1 tsp. vanilla

Mix all ingredients slowly at first, then increase speed until creamy. Add coloring and flavoring as desired.

Strawberry Spinach Salad

From Shirley Evans

3/4 c. canola oil
1/3 c. red wine vinegar
1 Tbsp. dry minced onion
1/2 c. sugar
1 tsp. dry mustard
1/4 tsp. salt
1 Tbsp. poppy seeds
10 oz. baby spinach leaves
2 c. sliced strawberries
1/2 c. toasted pecans

Mix oil, vinegar, onion, sugar, mustard and salt in blender until slightly thick, about 1 minute. Mix in poppy seeds by hand.

To serve, pour dressing ovr spinach and strawberries and toss. Top with pecans.

Cherry Jamboree

From Shirley Evans
Makes 9 2-1/2 inch squares

CRUST
1 c. AP flour
1/2 c. chopped toasted pecans
1/3 c. unsalted butter, melted

CREAM CHEESE FILLING
1/2 lb. cream cheese, softened
1 c. powdered sugar, sifted
1 c. heavy cream

TOPPING
21-oz. can cherry pie filling

GARNISH
sweet vanilla whipped cream
toasted pecan halves

NOTE: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes, or until lightly browned and fragrant.

Preheat oven to 375 degrees.
To make the crust: In a small bowl, combine flour, pecans and butter. Press firmly into the bottom of an ungreased 8 x8-inch glass baking dish. Bake for 15 minutes. Remove from the oven and allow to cool on a wire rack.
To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until smooth, about 2 minutes. Add the sugar and beat well. In a separate small bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
When the crust has cooled, spread the cream cheese filling evenly over the crust using a rubber spatula. Spread the cherry pie filling on top. Cover with plastic wrap and chill for at least 2 hours or overnight. Cut into squares and serve with a dollop of whipped cream and the pecan halves.

Cream Cheese Chocolate Pudding Squares

From Shirley Evans
Makes 12 3-inch squares

CRUST
2 c. flour
1 c. chopped pecans
2/3 c. unsalted butter, melted

CHOCOLATE PUDDING FILLING
2 pkgs. instant chocolate pudding mix
3 c. whole milk

CREAM CHEESE FILLING
8 oz. cream cheese, softened
1 c. sifted powdered sugar
1 c. heavy cream

GARNISH
whipped cream
pecan halves (if desired)

Preheat oven to 375 degrees.
To prepare the crust: In a small bowl, mix the flour with the pecans and the butter. Press firmly into bottom of an ungreased 13 x 9 inch baking pan. Bake for 15 minutes. Remove from oven and cool on wire rack.
Meanwhile, prepare the fillings.
To prepare the chocolate pudding fillings: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding with the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes.
To prepare the cream cheese filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until smooth, about 3 minutes. Add the sugar and beat well. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
When crust is cooled, spread the cream cheese filling evenly over the crust, using a rubber spatula. Then spread the chocolate pudding layer on top.
Wrap and chill for at least 2 hours or overnight. Cut into squares and serve with a dollop of whipped cream. Garnish with pecan halves if desired.

Apple Dumplings

From Shirley Evans
Makes 6 servings

1 package of pie crust mix
6 baking apples (each about 3 inches in diameter), pared and cored
3 Tbsp. raisins
3 Tbsp. chopped nuts
2 c. brown sugar (packed)
1 c. water
sweetened whipped cream

Heat oven to 425 degrees. Prepare pastry for two-crust pie as directed on package except on lightly floured board, roll 2/3 of dough into 14-inch square; cut into 4 squares. Roll remaining dough into rectangle, 14x7 inches; cut into 2 squares. Place an apple on each square.

Mix raisins and nuts; fill center of each apple. Moisten corners of square; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in ungreased baking dish, 11-1/2 x 7-1/2 x 1-1/2 inches.

Heat sugar and water to boiling; carefully pour around dumplings. Bake around 40 minutes or until crust is brown and apples are tender when pricked with fork. Spoon syrup over apples 2 or 3 times during baking. Serve warm or cool with whipped cream.

Peach Dumplings: Substitute 6 peaches, peeled, halved and pitted, for the apples and 1/4 cup cranberry relish for the raisins and nuts. Fille centers of each 2 peach halves with relish.

Chocolate Eclair Dessert

From Loretta Sniksberg
Posted by Shirley Evans

2 pkg. graham crackers
2 small pkg. instant vanilla pudding
2 1/2 c. cold milk
1 8-oz. cool whip
1 can chocolate frosting

Make pudding according to directions. Line 9 x 13 pan with crackers-break into half pieces. Mix prepared pudding with cool whip and spread over crackers. Add another layer of graham crackers. Spread chocolate frosting over top. Chill and serve.

Doughnuts

From Andie Evans
Makes 15 doughnuts

3 1/2 c. AP flour, plus extra for rolling and cutting dough
1 c. granulated sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
1 tsp. cinnamon
3/4 c. buttermilk
1/4 c. unsalted butter, melted
2 large eggs, plus 1 yolk
6 c. peanut oil or vegetable shortening for frying

In the bowl of a standing mixer fitted with the paddle attachment, stir together the 1 cup of the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.

In a mixing bowl, whisk together the buttermilk, melted butter and eggs and the egg yolk.

Add half of the liquid ingredients to the flour mixture and beat on medium speed until smooth. Add another cup of the flour and beat just until incorporated. Add the remaining liquid ingredients, beating just until incorporated and then add the remaining 1 1/2 cups of flour. Beat until smooth, scraping the mixing bowl with a rubber spatula and then give the mixture a final 15 second mix to fully combine all the ingredients.

Refrigerate the dough for 1 to 2 hours.

Roll and cut the doughnuts: Heat the peanut oil or vegetable shortening to 375 degrees in a heavy pan. Line several rimmed baking sheets with several layers of paper towels.

Turn the chilled dough onto floured working surface. Roll out the dough with a floured rolling pin 1/2 inch thick. Cut out doughnuts with floured cutters, re-flouring after each cut. Re-roll scraps.

Fry the doughnuts working in small batches. It is important not to crowd the frying oil. Crowding the pan will not only inhibit even cooking, but will also affect the shape and visual appearance of the finished doughnuts.

Fry until golden, about 40-50 second for each side. Remove fried doughnuts with a Chinese straining spider and allow to drain on the paper towel-lined sheets.

Return the oil to 375 degrees between batches.

Toffee Scones

From Andie Evans
Makes 12 scones

3 c. sifted AP flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/3 c. granulated sugar
12 Tbsp. unsalted butter, chilled and cut into small pieces
1 large egg, beaten
3/4 c. heavy cream
1 c. toffee bits
2 Tbsp. unsalted butter, melted
1/4 c. granulated sugar for sprinkling

Preheat oven to 425 degrees and lightly grease a shiny rimmed baking sheet or line the sheet with parchment paper.

In a small bowl, whisk together the flour, baking powder, baking soda, salt and sugar.

Using your fingertips or a pastry blender, cut the chilled butter pieces into the blended dry ingredients until the mixture resembles course cornmeal. Gently fold in the toffee bits.

Combine the cream and the egg and add to the dry ingredients. Mix just until the dry ingredients are moistened.

Turn the dough onto a lightly floured board and knead for 1 minute.

Form the dough into a ball and cut in half. Roll each piece of dough into a 7-inch circle. Brush each round with melted butter and sprinkle with sugar.

Cut each round into 6 wedges and bake for 10 to 14 minutes, or until the scones are golden brown.

Cream Cheese Danish Coffee Cake

From Andie Evans
Makes 24 servings

DOUGH
1/2 c. unsalted butter
1 c. sour cream
1/2 c. sugar
1 tsp. salt
4 1/2 tsp. dry yeast
1/2 c. warm water (about 90 degrees)
2 large eggs, beaten
4 c. AP flour

FILLING
16 oz. cream cheese
3/4 c. sugar
1 large egg, beaten
2 tsp. vanilla extract
1/4 tsp. kosher salt

Make the Dough: Place the butter, sour cream, sugar and salt in a medium saucepan. Cook over low heat until the mixture is warm and the sugar is dissolved. Cool to room temperature.

In a large mixing bowl, dissolve yeast in warm water.

Mix sour cream mixture with yeast and add beaten eggs and flour. The dough will be very soft.

Allow the dough to rise in the refrigerator for 2-4 hours, until doubled. You can also place the dough in refrigerator overnight to rise.

Assemble: Line 4 rimmed baking sheets with parchment paper.

Turn dough out onto a well-floured surface and knead 7 or 8 times, rotating the dough on the board with each turn.

Divide dough into 4 equal pieces and roll each piece out to 12 x 8 inches.

Divide the filling evenly between the four dough rectangles and spread evenly within an inch of the edge of each piece.

With the 12-inch side of the rolled dough closest to you, roll each rectangle jellyroll style. Pinch seams and ends to seal. Place seam side down on lined baking sheets and cut X's in top. (About 6 X's total.) Danish should be slightly flattened to form a log approximately 4 inches wide and 12 inches long.

Cover pastries with plastic wrap and allow to rise until doubled in size, approximately 1 hour.

Bake at 375 degrees for 20 to 25 minutes or until golden. Let cool on wire racks before glazing

GLAZE
2 1/2 c. powdered sugar
1/4 c. whole milk
1 tsp. vanilla extract
1 c. sliced almonds, toasted

Whisk together the first 3 ingredients in a mixing bowl and drizzle over the baked loaves. Garnish with toasted almonds.

Sticky Caramel Pecan Buns

From Andie Evans
Makes 12 rolls

DOUGH
1 tsp. dry yeast
1/2 c. warm water (90-100 degrees)
3 Tbsp. sugar
6 large eggs
5 c. AP flour
1-3/4 tsp. salt
12 oz. unsalted butter, cut into 1-inch pieces and softened

CARAMEL-PECAN SAUCE
1 1/2 c. sugar
1/2 c. water

1 c. heavy whipping cream

1 c. light corn syrup

2 c. pecan halves, toasted

FILLING

8 oz. unsalted butter, softened

2 1/2 tsp. cinnamon

3/4 c. brown sugar

1 c. chopped pecans

Prepare Dough: In the bowl of an electric mixer, combine the yeast and the warm water. Stir in the sugar and let stand for 10 minutes.

Fit the mixer with the paddle attachment and on medium-low speed, blend in the eggs.

In a large bowl whisk together the flour and salt. Add to the egg mixture and blend until the flour almost incorporated.

Remove the paddle attachment and fit the mixer with a dough hook. With the mixer running medium-low speed, add the butter 1 tablespoon at a time. When all the butter has been incorporated, increase the speed to medium and kneed the dough for 5 minutes.

Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise until it has doubled. This will take about 2 hours. (You can also allow the dough to rise in the refrigerated overnight.)

Prepare Caramel-Pecan Sauce: Combine the sugar and water in a heavy saucepan. Dissolve the sugar in the water over medium heat. When the sugar has completely dissolved increase the heat to high and cook until the caramel is golden amber in color.

Remove the caramel from heat and slowly whisk in the heavy cream. The mixture will bubble up so use caution.

Whisk in the corn syrup, then the pecans. Pour sauce into prepared pan. Set aside.

Prepare Filling: Place the butter, cinnamon and brown sugar in the bowl of a standing mixer fitted with the paddle attachment and beat until creamy. Transfer to a bowl and set aside.

Assemble Rolls: On a lightly floured board, roll out the dough into an 18 x 11 inch rectangle.

Spread the cinnamon butter evenly over the rolled dough and sprinkle the chopped pecans evenly over the butter.

Starting with the long end of the dough, roll up the dough into a log and pinch the ends to seal.

Lightly score the log into 12 sections to ensure the rolls with be of even size, then cut the dough log into 12 even pieces.

Place the rolls, cut side up, in the caramel sauce-lined pan and cover the pan with plastic wrap and allow them to rise for several hours until doubled. At this point, the rolls can rise in the refrigerator overnight.

Bake: Preheat the oven to 350 degrees. Bake the rolls for about 35 minutes or until they are golden. Immediately invert the rolls onto a parchment-lined rimmed baking sheet. Do not allow them to cool in the pan. Allow to cool slightly before serving as the caramel will be very hot.

World's Best Sugar Cookies

From Leona Stillwell
Posted by Shirley Evans

1 c. sugar
1 c. powdered sugar
1 c. cooking oil
1 c. butter
2 tsp. vanilla
2 eggs, beaten
4 c. plus 4 Tbsp. flour
1/2 tsp. salt
1 tsp. cream of tartar
1 tsp. soda

Cream together sugar, powdered sugar, cooking oil, butter and vanilla until light and fluffy. Add eggs and mix well.

In another bowl, mix flour, salt, cream of tartar and soda. Add dry ingredients to creamed mix and mix well. Chill dough a little. Roll into small balls. Place on ungreased cookie sheet. Press down with glass dipped in sugar.

Bake at 375 degrees for 7 to 10 minutes until delicately browned edges.

Chili Cheese Dip

From Shirley Evans

1 lb. lean hamburger, browned and drained (optional)
1 lb. Velveeta, cut into cubes
1 can Rotel (green chiles and tomatoes)
2 tsp. Worchestershire sauce
1/2 tsp. chili powder

Mix and melt in crock pot or microwave.

Cookie Salad

From Shirley Evans

2 small pkg. instant vanilla pudding
2 c. buttermilk
1 can drained fruit cocktail
1 can drained crushed pineapple
1 can drained mandarin oranges
16 oz. Cool Whip
1 pkg. Keebler Striped Cookies, crumbled

Mix buttermilk with vanilla pudding mix until thick. Stir in fruit and Cool Whip. This portion can be made in advance.
Stir in cookies just before serving.

Fresh Fruit Tartlettes

From Dana Schrader

Tart Shells

3 1/3 c. all-purpose flour

1/4 c. sugar

1/2 tsp. salt

1 c. cold unsalted butter, cubed

2 large egg yolks

2 to 4 Tbsp. heavy cream

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal, about 5 minutes.

2. In a small bowl, whisk together the egg yolks and 2 Tbsp. of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. Gather the dough into a ball, pat it into a disk, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.

3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1-1/2 to 1 inch larger in diameter than the pan you are using. Drape the rolled-out dough into the tart pans, gently pushing it into the bottom edges and against the pan sides to make a strong, straight shell. Trim the edges flush with the rim of the pans using a sharp knife, or roll a rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.

4. Preheat the oven to 350 degrees. Bake until golden brown, 10 to 12 minutes.

5. Transfer to a wire rack and let cool completely before filling. Store fully baked shells, wrapped tightly in plastic, at room temperature for up to 3 days.

Pastry Cream and Fresh Fruit Tartlets

2 c. whole milk

1 tsp. vanilla extract

7 large egg yolks

1/2 c. sugar

2 Tbsp. cornstarch

2 Tbsp. unsalted butter, at room temperature

1 pint mixed fresh fruit, alone or in any combination

1. Pour the milk and vanilla into a medium saucepan. Heat the milk until almost boiling. Remove from heat.

2. In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Set the bowl on a kitchen towel or nonskid surface and whisk the egg mixture while pouring about 1/2 cup of the hot milk into the mixture to temper. Gradually pour in the rest of the milk, whisking constantly. Pour the contents of the bowl into the pan and set over medium-low heat.

3. Cook, whisking constantly, until the mixture thickens and comes to a slow boil, about 2 minutes. Immediately strain the cream through a fine-mesh sieve into a  clean container. Let the pastry cream cool to room temperature, 10 minutes, and then whisk in the butter. You want the butter to be incorporated without being melted.

4. Cover the pastry cream with plastic wrap, pressing the plastic directly on the surface of the cream to prevent a skin from forming. Refrigerate until well chilled, at least 1 hour and up to 3 days.

5. Spoon about 2 1/2 Tbsp. of the pastry cream into each shell and spread evenly. Refrigerate until well chilled, at least 1 hour and up to 8 hours. Just before serving, top attractively with fruit.

Chocolate Tartlettes

From Dana Schrader

Tart Shells

3 1/3 c. all-purpose flour

1/4 c. sugar

1/2 tsp. salt

1 c. cold unsalted butter, cubed

2 large egg yolks

2 to 4 Tbsp. heavy cream

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal, about 5 minutes.

2. In a small bowl, whisk together the egg yolks and 2 Tbsp. of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. Gather the dough into a ball, pat it into a disk, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.

3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1-1/2 to 1 inch larger in diameter than the pan you are using. Drape the rolled-out dough into the tart pans, gently pushing it into the bottom edges and against the pan sides to make a strong, straight shell. Trim the edges flush with the rim of the pans using a sharp knife, or roll a rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.

4. Preheat the oven to 350 degrees. Bake until golden brown, 10 to 12 minutes.

5. Transfer to a wire rack and let cool completely before filling. Store fully baked shells, wrapped tightly in plastic, at room temperature for up to 3 days.

Chocolate Truffle Tartlets

10 oz. semisweet chocolate, chopped

2/3 c. sifted powdered sugar

3/4 c. plus 1 Tbsp. heavy cream

2 large egg yolks

3 Tbsp. unsalted butter, at room temperature

1. Combine the chocolate and powdered sugar in a heatproof bowl.

2. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a double-boiler. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.

3. Whisk the egg yolks in a small, heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the bowl of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean, heat-proof bowl.

4. Pipe or spoon about 1/4 cup ganache into each shell and spread evenly. Chill for at least 1 hour or up to 8 hours, then remove from the refrigerator 30 minutes before serving.

Lemon Curd

From Andie Evans

1 c. sugar
1/2 c. freshly squeezed lemon juice
1 Tbsp. lemon zest
7 large egg yolks (freshest possible for color)
1/2 c. unsalted butter, cubed

In a heatproof bowl, whisk together the sugar, lemon juice, zest and egg yolks. Set the bowl over a pot of simmering water to make a bain-marie (double-boiler). Whisking occasionally, cook the mixture until it thickens considerably (to about 172 degrees).

Remove from the heat and strain through a fine-mesh sieve into a clean container. Let the curd cool slightly (to about 140 degrees), for approximately 20 minutes.

Whisk the butter pieces into the curd until the butter is completely incorporated. Strain again to remove any lumps. Place plastic wrap directly on the surface of the curd to prevent a skin from forming and refrigerate until well chilled before using.

Lemon curd will keep for up to 7 days, tightly covered, in the refrigerator. It also freezes beautifully for up to 3 months.

Egg & Cress Sandwiches

From Andie Evans

This is the best egg salad sandwich I've ever had.

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 16 tea sandwiches

4 eggs
4 Tbsp. softened herbed butter (see below), prepared with herbs such as chives, parsley and mint, or softened plain butter
4 Tbsp. mayonnaise or mayo alternative
Sea salt, fresh-ground black pepper and paprika (preferably smoked paprika), to taste
8 slices white bread
1/2 cup fresh, chopped watercress
(Optional) fresh, chopped parsley, to taste
Preparation:

Hard boil the eggs, rinsing with cold water when they are done.
While the eggs are still warm, peel them and mash them with the butter and using a potato masher or a fork.
Stir the mayo and spices into the egg mixture.
Spread the egg salad onto two slices of bread.
Add the watercress (and, optionally, the parsley).
Top the watercress with the remaining two slices of bread.
Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.

Herbed Butter

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2.5 cups
Ingredients:
2 cups (4 sticks) softened sweet butter
1 tsp lemon juice
1 tsp salt (for savory butter) or sugar (for sweet butter)
1 packed cup of finely chopped herbs (You can use a single herb or a mix of herbs. For sweet herbed butter, select herbs like mint, rosemary and lavender. For savory herbed butter, use herbs like chives, cilantro, parsley and thyme.)
Preparation:

In a food processor or blender, puree the butter, lemon juice and salt/sugar until smooth.
Add the herbs and pulse until well blended.
Spread on finger sandwiches, scones, rolls or other foods immediately, or store it in a sealed, refrigerated container until ready to use.Keeps for several weeks.

Black Beans and Rice

From Dana Schrader

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Servings: 10

Dana says: Add 1 cp frozen corn and 1/3-1/2 can rotel. I used half the cayenne and it was still too spicy for the kids but mom and I loved it.

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable
broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Herb Cheese Spread

From Andie Evans

4 tablespoons butter, at room temperature
4 tablespoons sour cream
16 ounces cream cheese, at room temperature
2 garlic cloves, minced
1 tablespoon basil, chopped
2 tablespoon chives, chopped
1 to 2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

Seedy Crackers

From Andie Evans

Ingredients
5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 ounces water

In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.

Preheat the oven to 450 degrees F.

For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.

For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.

For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.

Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Taffy

From Shirley Evans
Makes 350 to 400 pieces

8 c. sugar
3 c. light corn syrup
3 c. water
cocoa powder (unsweetened), 3 tsp. per plate of taffy to make chocolate
desired flavorings, 1/2 tsp. for most; 1 tsp. for vanilla and lemon

Combine sugar, syrup and water in a large kettle (at least 6 quarts). Attach a candy thermometer to the side of the kettle. Stir mixture until sugar dissolves. Continue to stir occasionally, over high heat using a long-handled wooden spoon, until the temperature reaches 272 degrees. (DON'T GUESS ON THE TEMPERATURE--THIS IS IMPORTANT!)

Immediately pour the taffy onto well-buttered, dinner plates (the whole recipe uses 7 or 8 plates). Add the flavorings and your choice of food colorings (several drops per plate); let cool slightly. When cool enough to touch briefly, lift edge of taffy toward the center of the plate with the tips of your fingers, repeating the process until the taffy can be formed into a soft ball and lifted from the plate. It will still be very hot. Toss from hand to hand, kneading slightly as you toss. As it cools, stretch it out, then double it back again. Keep stretching until it loses its gloss. Stretch into a rope about 1/2-inch in diameter, coil on wax paper and leave a few minutes. Cut into 1-inch pieces, wrap and store in an air-tight container.

Triple Chocolate Peanut Clusters

From Shirley Evans
Makes 3 pounds

6 oz. white chocolate chips
6 oz. semi sweet chocolate chips
6 oz. milk chocolate chips
1 (12 oz.) jar unsalted dry roasted peanuts

Melt all chocolates together over low heat in heavy pan. Cool slightly. Stir in peanuts. Let sit to thicken slightly. Drop by tablespoon on wax paper. Let cool completely. Wrap in plastic wrap and keep in refrigerator or freeze til ready to serve.

Sandbakkels

From Shirley Evans
Makes about 60

1 1/2 c. butter, softened (no substitutions)
1 c. sugar
1/4 tsp. salt
1 egg
4 c. AP flour

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat till combined, scraping sides of bowl occasionally. Add the egg, beat till well-combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour till dough no longer sticks to fingers when handled. If necessary, cover and chill about 1 hour or till dough is easy to handle.

Evenly press about 2 teaspoons of dough into the center of each seasoned sandbakkel mold. Press dough into an even, very thin layer along the bottom and up the sides. (You can also press dough into 1 3/4-inch tart tins or muffin cups.) Make sure no dough extends over edges of the molds. Place the filled sandbakkel molds on a large cookie sheet.

Bake in a 350 degree oven for 9 to 11 minutes or till edges are firm and very lightly browned. Remove from oven. Turn over each mold, cool on cookie sheet for 5 minutes. Gently tap on the bottom of the molds and carefully remove the sandbakkels. Transfer cookies to a wire rack to cool.

Krumkake

From Marvyl Hanson
Posted by Shirley Evans

1 c. sugar
1/2 c. butter
1/2 tsp. nutmeg
3 eggs
1/2 c. half & half

Whisk all ingredients together. Place 1 tsp. of batter on hot krumkake iron and bake until light brown. Roll quickly into a cone shape.

Frosted Chocolate Drop Cookies

From Florence Vogel, Austin, MN
Posted by Shirley Evans

1/2 c. shortening
2 (1 oz.) squares unsweetened chocolate
1 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. buttermilk
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1/2 c. walnuts
6 oz. semi-sweet chocolate chips

Melt shortening and unsweetened chocolate together. Cool 10 minutes. Add brown sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to chocolate mixture. Stir in nuts and chocolate chips. Drop on greased cookie sheet. Bake at 375 degrees for 10 minutes. Cool and frost (recipe below). Top with walnut half.

Frosting
1/4 c. hot water
2 Tbsp. melted butter
1/2 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate, melted
2 c. powdered sugar

Beat all ingredients until fluffy.

Restaurant-Style Hummus

From Shirley Evans
Makes 2 cups

3 Tbsp. fresh lemon juice
1/4 c. water
6 Tbsp. tahini, stirred well
2 Tbsp. extra-virgin olive oil
1 (14 oz.) can chickpeas, drained and rinsed
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. ground cumin
pinch cayenne pepper
1 Tbsp. minced fresh cilantro or parsley

Combine the lemon juice and water in a small bowl or measuring cup.Whisk together the tahini and 2 tablespoons of the oil in a second small bowl or measuring cup. Set aside 2 tablespoons of chickpeas for garnish.

Process the reamining chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl with a rubber spatula. With the machine running, add the lemon juice-water mixture in a speady stream through the feed tube. Scrape down the bowl and continue to process for 1 minute. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube; continue to process until the hummus is smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, sprinkle the reserved chickpeas and the cilantro over the surface, cover with plastic wrap, and chill at least 30 minutes. Drizzle with olive oil; serve cold or at room temperature.

Banana Split Icebox Cake

From Andie Evans
Makes 10 servings
Time: 30 minutes plus chilling (overnight)

1 carton (16 oz.) cool whip
1 c. (8 oz.) sour cream
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 can (8 oz.) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
chocolate servings, halved fresh strawberries and additional banana slices, for topping

In a large bowl, mix the cool whip, sour cream and pudding mix until blended. Fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag and fill with pudding mixture.

On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers, top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.

Before serving, top with chocolate syrup, strawberries and banana slices.

Blueberry Angel Dessert

From Shirley Evans
Makes 12 to 15 servings

1 pkg (8 oz) cream cheese
1 c. powdered sugar
8 oz. cool whip
1 angel food cake, cut in 1 inch pieces

Mix cream cheese and powdered sugar until smooth. Fold in cool whip. Fold in angel food cake pieces. Spread in ungreased 13 by 9 inch pan. Top with 2 cans blueberry pie filling. Cover and refrigerate at least 2 hours. Cut into squares and serve.

Angel Fruit Dessert

From Luella Holmes
Posted by Shirley Evans
Makes 15 servings

1 large round angelfood cake
1 apricot and pineapple pie filling
1 pkg. instant vanilla pudding
1 c. sour cream
1 1/2 c. milk
1/2 tsp. vanilla

Cut angelfood in half. Break in pieces in bottom of oblong pan. Spoon apricot and pineapple filling over this. Mix pudding, milk, sour cream and vanilla together and pour over this mixture. Chill in refrigerator.

3-2-1 Cake

From Shirley Evans

1 box angel food cake mix
1 box any flavor regular cake mix

Mix two cake mixes together and store in airtight container.

For a quick treat, mix together in a small single serving size microwave bowl or coffee cup:

3 Tbsp. cake mix
2 Tbsp. water
Microwave 1 minute on high

Almond Puff aka Scandinavian Kringler

From Shirley Evans
Makes 10 to 12 servings

1 c. butter, softened, divided
2 c. flour, divided
1 c. plus 2 Tbsp. water, divided
1 tsp. almond extract
3 eggs
Prepared Glaze (see below)
Chopped nuts

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 x 3 inches. Strips should be about 3 inches apart.

In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.

Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with glaze and sprinkle generously with nuts.


Glaze: Mix 1-1/2 c. powdered sugar, 2 Tbsp. softened butter, 1-1/2 tsp. almond extract and 2 Tbsp. warm water until smooth.

Potato Gnocchi with Wild Mushroom Sugo

From Andie Evans
Makes 4 servings
Active Prep: 30 mins
Inactive Prep: 45 minutes
Cook Time: 1 hour

For the gnocchi:

• 2 pounds russet potatoes
• Coarse salt
• 4 egg yolks
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• Pinch freshly ground black pepper
• Pinch freshly grated nutmeg
• 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)

For the sugo:

• 1/3 cup extra-virgin olive oil
• 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
• Salt and freshly ground pepper
• 1 tablespoon chopped garlic
• 1 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced shallots
• 1/2 cup tomato puree (from fresh or canned peeled tomato)
• 1/4 cup red wine
• 1/2 cup chicken broth or water
• 1 generous tablespoon unsalted butter
• 1 tablespoon minced fresh parsley leaves
• Parmesan

Directions

For the gnocchi:

Preheat oven to 375 degrees F.

Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.

In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.

Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.

For the sugo:

Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.

Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after theyfloat to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.