1 ½ cups unsalted butter
2/3 cup white sugar
2 Tbsp. chopped fresh rosemary
2 ¾ cups all-purpose flour
2 tsp. white sugar for decoration
Cream together butter and white sugar until light and fluffy. Stir in flour, salt and rosemary until well blended. Cover and refrigerate one hour.
Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
On a lightly floured surface, roll out dough to ¼ inch thickness. Cut into 1 1/2 x 2 inch rectangles. Put cookies 1 inch apart on cookie sheets. Sprinkle the remaining sugar on the tops of the cookies.
Bake 8 minutes or until golden brown around the edges. Cool on wire racks. Storing for a few days in an airtight container is recommended.
Makes about 36 cookies.
½ cup butter
2 cups light brown sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 eggs, beaten
1 ½ cups all purpose flour
1 cup walnuts or pecans, chopped (optional)
1 cup butterscotch chips
1 cup white chocolate or vanilla chips
Grease or line with parchment paper 9 x 13 pan. Preheat oven to 350.
Melt butter in large, microwave-safe bowl. Stir in sugar until well blended. Stir in baking powder, salt and vanilla.
Add eggs and blend well. Mix in flour until smooth. Stir in chips, then nuts.
Spread mixture in prepared pan. Bake 20 to 25 minutes or until top is golden brown.
Cook completely and cut into squares.
Makes 32 servings.
2 ripe avocados
1 tsp. fresh lemon juice
1 can real bacon bits
4 tbsp. butter, softened
8 slices whole wheat bread
Peel avocados and remove each seed. In bowl mash avocados and stir in lemon juice.
Butter bread. Spread avocado on four slices of bread. Sprinkle generously with bacon bits. Cover with remaining bread, buttered sides down. Cut off crusts. Cut each sandwich into four triangles. Makes 16.
1 cup Crisco (solid shortening)
½ cup light brown sugar
½ cup white sugar
3 egg yolks beaten with 1 tbsp water
1 tsp vanilla
2 cups flour
¼ tsp salt
¼ tsp baking soda
1 tsp baking powder
12 oz package semi-sweet chocolate bits (mini morsels work best)
Cream shortening and sugars together. Add eggs yolk mixture and vanilla. Mix dry ingredients together and add to wet mixture. Batter will be stiff. Spread in a greased 14 x 10 inch pan. (A 9 x 13 pan will also work.) Sprinkle chocolate bits over covering surface of cookie base. Press into base.
3 egg whites
1 cup brown sugar
Beat egg white stiff while gradually adding brown sugar to make a meringue. Spread meringue over cookie base covering chocolate bits completely.
Bake in a 350 degree preheated oven for 20 minutes. Let cool before cutting. Heating the knife used to cut in hot water will help cut through the meringue.
Fresh Strawberry Cake
15 ½ oz. strawberry cake mix
1 package instant vanilla pudding
1/3 cup Canola or other light oil
1 container of strawberry yogurt or /.2 cup sour cream
1 tsp. vanilla, optional
1 cup fresh strawberries, sliced
Preheat oven to 350 degrees.
In large bowl stir together cake mix and pudding mix. Add eggs, oil, yogurt and vanilla. Mix well and then beat on high for 3 minutes.
Fold in strawberries. Pour into floured and greased 10 to 12 cup Bundt pan.
Bake 4o to 50 minutes until toothpick inserted comes out clean.
Cool in pan for 10 to 15 minutes then invert on wire rack and cool completely.
Dust with powdered sugar or glaze if desired.
Banana Bread or Muffins
1 tsp. vanilla
1 1/4 cups flour
1 cup sugar (can mix ½ cup white sugar and ½ cup brown sugar)
½ tsp. salt
½ tsp. cinnamon
1 tsp. baking soda
½ cup oil
3 whole bananas, mashed
½ cup nuts, chopped (optional)
Preheat oven to 350 degrees. Combine all ingredients. Lightly grease baking pan. For loaf, pour into a 9 x 5 loaf pan. Bake 40 to 50 minutes. Makes eight servings.
For mini muffins, lightly grease mini muffin/cupcake pan or use cupcake liners. Fill cups about 2/3 full. Bake 15 to 20 minutes. Muffins will spring back when lightly tapped. Recipe will make up to 36 mini muffins.