1 cup shortening/margarine
1 cup brown sugar ½ cup sugar
2 tsp. vanilla 2 eggs
2 ¼ cups flour 1 tsp. baking soda
1 tsp. salt 1 ½ cup M&Ms
½ cup nuts, chopped
Directions: Mix shortening, sugars. Beat in vanilla and eggs. Sift together dry
ingredients. Add dry ingredients to sugar mixture. Blend well. Stir in nuts and
some candies. Drop on greased cookie sheet. Decorate with remaining candies.
Bake at 350 degrees for 10-12 minutes.
Comment:
1 box phyllo dough
1 lb. chopped walnuts
4 sticks unsalted butter (never margarine)
½ tsp. cinnamon
Sauce:
3 cups sugar
2 cups water
1 T. fresh lemon juice
Directions: In a bowl, mix walnuts, ½ cup sugar, and cinnamon. Put aside. Make
the sauce. In a saucepan, mix 3 cups sugar, 2 cups water, and simmer for five
minutes. Add 1 T. lemon juice and simmer 2 minutes longer. Remove the pan from
the heat. Set aside to cool.
Grease a 9” x 13” pan. Place about 10 sheets phyllo dough on the pan. Spread
walnut mix evenly over the surface. Cut into 2-3” squares or diamond shapes. In a
sauce pan, melt the butter. Pour the melted butter over the baklava. Spread the
melted butter all over the baklava evenly so the butter can go down the cut slits.
Bake at 350 degrees for 30-45 minutes until lightly golden. Remove from oven.
Pour cold sauce over the hot baklava. Let it set until baklava is cold. Cut the slices
again. Serve. Refrigerate.
Comment:
½ cup mayonnaise 1 clove minced garlic
1 ½ T. lemon juice 1 T. olive oil
1 T. red wine vinegar ¼ tsp. black pepper
½ tsp. Worcestershire ¼ tsp. sugar
4 cups torn Romaine lettuce
Shaved Parmesan cheese
Directions: In a small bowl, whisk together mayonnaise, and the next 7 ingredients.
Place Romaine lettuce in a large bowl. Drizzle with dressing, tossing gently to coat.
Top with shaved Parmesan, if desired.
Comment:
1 cup lukewarm water 1 T. sugar
1 T. vegetable shortening 1 tsp. salt
1 pkg. active dry yeast 2 cups flour
Vegetable oil for deep frying
Cinnamon / Sugar mixture
Directions: In large bowl, combine water, sugar, melted shortening, salt, and yeast.
Allow to stand a few minutes while yeast dissolves.
Sift flour and add to liquid mixture slowly, beating well after each addition. Knead
dough on floured board until no longer sticky. Place in plastic bag and refrigerate to
rise. (Dough will keep 7 to 10 days.)
To make elephant ears, punch down dough in bag. Pull off small balls and stretch
into a thin shape, the thinner the better. Fry in deep oil at 350 degrees, turning once
to brown on both sides. Sprinkle with cinnamon-sugar mixture.
Comment:
2 ½ cups flour
½ cup + 2 tsp. sugar, divided
2 tsp. baking powder
½ tsp. salt
¼ cup chilled butter, cut into ¼” slices
1 cup + 1 T. heavy whipping cream, divided
1 large egg, lightly beaten
Directions: Preheat oven to 425 degrees. Spray a baking sheet with nonstick
cooking spray. In a large bowl, combine flour, ½ cup sugar, baking powder and salt.
Using a pastry blender, cut in butter until mixture is crumbly. Add 1 cup cream and
egg, stirring with a fork just until dry ingredients are moistened. Turn dough out
onto a lightly floured surface. Gently knead 1 to 3 times. Place dough on prepared
baking sheet and pat into ½” thick circle. Using a knife, score dough into 10
wedges. Brush dough with remaining 1 T. cream, and sprinkle evenly with
remaining 2 T. sugar. Bake for 15-20 minutes or until golden brown. Cut along
scored lines into wedges. Serve with jam, if desired.
Cardamom Scones: Increase butter to ½ cup. Add 1 tsp. ground cardamom and 1
(3 oz.) package cream cheese.
Chocolate-Cherry Scones: Substitute 1/3 cup firmly packed brown sugar for white
sugar. Add ½ cup cocoa powder and ½ cup drained chopped maraschino cherries.
Increase butter to ½ cup.
Chocolate Scones: See above minus cherries.
Comment: Fun to add a chocolate glaze drizzle over finished scones.
Chocolate Glaze:
¼ cup chocolate chips
1 T. Butter
1 ½ T. heavy whipping cream
1 T. powdered sugar
Melt chocolate and butter and mix smooth. Stir in cream and sugar. Drizzle over
scones.
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