Monday, December 28, 2009

Lemony Snickets

These cookies from Parenting Magazine were a huge hit at our home. They make a light, cake-like cookie. The delicious, tangy glaze made it hard to eat just one.

4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla
1 tsp lemon zest
15 oz ricotta cheese (we used cottage cheese)

2 cups confectioners' sugar, sifted
3 Tbs lemon juice (about 1 large lemon)

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar on medium speed until creamy. Beat in eggs, vanilla, lemon zest, and ricotta until blended. Add flour mixture and beat until combined. Cover and chill at least an hour.

Preheat oven to 350°F. Lightly grease cookie sheets. Shape dough into balls, and place at least an inch apart on prepared cookie sheets. Bake for 10 minutes, or until bottoms are light brown. Cool on baking sheet for about 1 minute, then transfer cookies to a wire rack to cool.

While cookies cool, prepare glaze: Stir together confectioners' sugar and lemon juice in small bowl until smooth. Drizzle glaze evenly over each cookie. Garnish with sprinkles if desired. Let stand until hardened.

Yields 6 dozen

Tuesday, December 15, 2009

Peanut Butter Cups

Here's one of a few Christmas staples from my youth:

2 sticks (1 c.) melted butter
1 3/4 c. crushed graham cracker (about 1 1/2 packages)
1 c. peanut butter (chunky or smooth--your choice)
2 1/3 c. powdered sugar
1 12 ounce bag of milk chocolate chips

Mix all ingredients except chocolate chips together and press into a 9x13 pan. Melt chocolate chips in microwave at 30-second intervals till completely melted and pour and spread over peanut butter mix. Let cool. Cut into small squares.

I think these taste quite like Nutty Bars with the graham cracker texture. Yum. Also, these are very similar to Becky's excellent Buckeye Balls, but may be slightly easier because no dipping or rolling.

Friday, December 11, 2009

Apple Walnut Pancakes

1 1/2 c. flour
2 t. baking powder
1/8 t. salt
1/2 t. cinnamon
1/4 t. ground nutmeg
1/4 c. sugar
1 egg
2 egg yolks
4 T. butter
1 1/3 c. milk
3/4 t. vanilla
1 large tart apple, peeled, cored, and shredded
1/3 c. coarsely chopped walnuts, lightly toasted and cooled completely

Start by prepping the walnuts. Chop them to a coarse chop and then put on cookie sheet in oven at 325 for about 8 minutes. They need to be completely cooled before using. Then, melt the butter and then let it cool completely too.

Meanwhile, in a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and sugar.

In a medium bowl, add the egg, egg yolks, melted butter, milk, and vanilla and whisk to blend. Pour the egg mixture over the flour mix and stir just until the dry ingredients are incorporated. Add the apple, walnuts, and stir to combine.

Cook on a griddle that is greased.

Serve the pancakes straight off the griddle, sprinkled with powdered sugar OR with warm syrup. I highly recommend the warm syrup. Also, please don't do this without toasting the walnuts. They're so tasty toasted.

Tuesday, December 1, 2009

Clam Dip (for Miles)

8 oz. cream cheese
2 TBLS. mayonnaise
1/2 C sour cream
1/2 TSP salt
1/2 TSP worchestire

Mix/blend all ABOVE ingredients together until smooth


1 small can DRAINED minced clams, stir with spoon

TOP with:

1/4 lb. cheddar (shredded)

Bake at 350 for 20-30 minutes until bubbly. Serve with veggies or tortilla chips.

We had this on Thanksgiving and one CUTE little boy I know wanted to be sure his mom had the recipe, now she does!!! ;)