Monday, December 5, 2011

Maison Salad-(from the Keeping up Cookbook)

1 Large head of Romaine lettuce ( chopped finely ;)
1 cp. grated Monterey Jack or Swiss Cheese
1/4 pd. bacon, cooked crisp and chopped up
2/3 cp. slivered or sliced almonds, toasted

Juice of 1 Lemon ( or 3 tbsp. of Lemon Juice)
1 clove garlic, ( or 1 tsp. of the fresh minced garlic that comes in the jar.)
1/2 tsp. pepper
1 tsp. salt
3/4 cp. canola oil or olive oil

Whisk together dressing ingredients ( refrigerate for at least a few hours or overnight for best flavor.)

*This is the salad I took to the Hansen Family Christmas Party. Hope you enjoy it as much as we do.

Saturday, December 3, 2011

Molasses Cookies

MCP 52/4 by Kaceys35

2 Cups Sugar
1 1/2 C. oil
2 eggs
1/2 C. molasses
4 C. flour
4 tsp baking soda
1tsp ginger
2 tsp cinnamon
1/4 tsp cloves
1/2 tsp ground nutmeg
1 tsp salt
additional sugar to roll

In mixing bowl, combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine all dry ingredients; gradually add to creamed mixture and mix well. Shape into balls and roll in sugar. Place 2" a part on an ungreased cookie sheet. Bake at 350 for 8-10 minutes (don't overcook). Cool completely.

Optional: Melt vanilla almond bark and dip cookies halfway. Place on wax paper to cool.
Makes about 4 dozen.

Raspberry Almond Shortbread Thumbprints

(these are the ones I made for the Christmas party)

1 cup softened butter (recommend using a good brand butter!)
2/3 cup sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/2 cup raspberry jam

1 cup powdered sugar
1 1/2 tsp almond extract
2 to 3 tsp water

-combine butter, sugar and almond extract. Beat at medium speed until creamy. Add flour. Beat until well mixed. Cover and chill until firm.

- Heat oven to 350. Roll dough into 1-inch balls. Place 2 inches apart  onto ungreased cookie sheet. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp jam. (I put the jam in a sandwich bag and snip a corner and squeeze into each cookie.)

- Bake for about 14 minutes (do not overbake!). Cool completely.

- Combine glaze ingredients and whisk until smooth. Drizzle over cooled cookies. (I use the sandwich bad trick for the glaze too)