2 sticks (1 cup) softened butter
8 oz ricotta
2 cups flour
Beat butter and ricotta together until well combined and soft. Add the flour and beat till well blended. Wrap and refrigerate about 2-3 hours.
Remove and roll 1/2 at a time about 1/8″ thick. Cut into 3″ squares.
Place about 1 tsp raspberry jam*** on each cookie.
Using a small knife, make a slit at each corner and brush corners with egg wash. Take every other corner and pull towards the center, pressing down after the fourth to seal well. Brush entire cookie with egg wash.
Bake at 425 degrees for abut 10-12 minutes until set and golden. Remove and cool. Dust with confectioners sugar just before serving.
Crunchy on the outside and chewy on the inside!
4 egg whites at room temperature
1 cup sugar
pinch cream of tartar
1-1/2 cups corn flakes
4 oz mini chocolate chips
1 tsp vanilla
Beat the whites with a whisk attachment till soft peaks, then begin adding the sugar and beat till stiff peaks.
Add the vanilla and blend well.
Add the cornflakes and chips into the batter.
Scoop small mounds onto a parchment lined or silpat lined baking sheet.
Bake 300 degrees for about 15-20 minutes or until set.
Store in an airtight container at room temperature for up 3 weeks (even longer sometimes!)
1 cup butter
1 cup sugar
1 tbsp water
1 tsp light corn syrup
1/2 tsp salt
8 oz good quality semisweet chocolate
1 cup (+) of pistachios
In a heavy pot, put the butter, sugar and water. Over medium-high heat, melt the butter. When it is melted, add the syrup and salt. Stir. Add a candy thermometer.
Stir occasionally to keep well mixed. When the temperature has reached 265 degrees, begin stirring constantly until it reaches 290 degrees. When it reaches 290, pour immediately onto a silpat lined baking sheet (or a very well buttered sheet). Spread out quickly. Put on 8 oz of good quality semisweet chocolate and let sit 2 minutes. Then, spread the melted chocolate over the entire toffee right up to the edges. Immediately sprinkle on about 1 cup (or more if you wish) of pistachios.
Let set until completely cooled and then break into chunks. Store in a well sealed container in your refrigerator for up to 2 weeks. Or freeze for up to 3 months.
- 3-1/2 cups cake flour
- 1 tsp finely grated nutmeg
- 1/2 tsp salt
- 1/2 tsp baking powder
Mix altogether and set aside. Continue reading
- 2 sticks soft butter (1 cup)
- 2 cups sugar
- 4 eggs
- 3-3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1-1/2 cups sour cream
- 2 tsp vanilla
- 1 generous cup each of chopped walnuts (or pecans) , dates (or raisins) and maraschino cherries
Grease and flour a bundt pan
Cream butter and sugar. Add vanilla and eggs. Continue reading
- 2/3 cup softened butter
- 1/2 cup confectioners sugar
- 2 egg yolks
- 1-2/3 cups flour
- 3-4 tbsps cold water
Beat butter and sugar until creamy. Add yolks and flour and enough water to make a soft dough.
Wrap in plastic wrap and refrigerate for one hour or freeze 10-15 minutes Continue reading
2 cups milk
1/2 cup yellow corn meal
1 large egg
1/4 tsp salt
1/2 cup dark molasses
1/2 tsp grated fresh ginger
1 cinnamon stick
1 vanilla bean
Pour milk into a saucepan and add the ginger, cinnamon and vanilla. Bring to a simmer but do not boil.
In a bowl combine the cornmeal and 1 cup water and mix well. Add the egg and salt and mix well.
Strain the milk, removing the vanilla and any ginger pieces. Pour milk back into the pan and add the cornmeal
mixture along with the molasses.
Cook over medium heat until thick but do not boil.
Pour into a well buttered 2 quart pan. Bake at 300 degrees for abut 1 hours until mixture is set
Remove – serve warm with either whipped cream or vanilla ice cream