- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla
- 1/4 cup unsalted butter, melted
- 1 cup dried cranberries
- 1 cup sliced almonds
- 8 ounces white chocolate, finely chopped
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds.
- Turn the dough out onto a floured surface. Flour your hands so that the dough won’t stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven.
- Reduce oven to 325°F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs.
- Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.
- 3/4 cup sugar
- 1/2 cup butter
- 1/2 cup molasses
- 3 large eggs
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon and nutmeg
- 1/2 teaspoon each ground cloves and all spice
- 1/4 cup minced fresh ginger
- 1 cup blanched almonds (okay to use just raw almonds)
- Bake almonds 10 minutes at 350°F, let cool, then roughly chop.
- Cream sugar, molasses and butter. Add eggs, mix in one at a time. Add minced ginger.
- Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add flour mix into butter and eggs mix, one third at a time. Add Almonds. (At this point sometimes it is helpful to refrigerate dough for several hours to make it more easy to form into logs.)
- Turn out onto a well-floured board, and divide into two portions. With floured hands, shape into logs about 9-11 inches long, 2 inches wide and 1/2 inch high, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle.
- On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Re-bake 15-18 minutes. Cool on wire rack. Store in airtight container.
- 2 1/2 cups flour
- 3/4 cup unsweetened cocoa
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 4 eggs, slightly beaten
- 2 teaspoons vanilla
- 1 cup chopped walnuts or pecans
- 4 ounces bittersweet chocolate, melted
- 2/3 cup milk
- 1½ cups confectioner’s sugar
- In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the nuts. Add the melted chocolate and milk and stir to combine well.
- Preheat the oven to 350º. Roll dough into 1½ inch logs and refrigerate until firm, about 30 minutes or more. Cut logs into 1 inch slices and roll in confectioners sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10-12 minutes. Cool on wire racks.
- 2 cups flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ¾ cup butter, softened
- ½ cup sugar
- ½ cup powdered sugar
- ½ teaspoon vanilla
- 2 tablespoons sugar
- On a sheet of waxed paper, stir together flour, baking powder and salt. In large bowl, with mixer at medium speed, beat butter, ½ cup sugar, and powdered sugar until creamy. Beat in vanilla, lemon zest and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6 inch long log. Wrap each log in waxed paper and refrigerate dough overnight.
- Preheat oven to 350º. Keep remaining log refrigerated, cut 1 log into scant ¼ inch slices. Place slices, 1½ inches apart, on ungreased large cookie sheet. Sprinkle lightly with some of remaining 2 tablespoons sugar. Bake 12 minutes or until lightly browned at edges. Cool on cookie sheet on wire rack 2 minutes. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar.
- 3 cups sifted all-purpose flour
- 4 cups confectioners sugar
- 2¼ teaspoons salt
- 2 cups shortening
- 1 tablespoon vanilla
- 4 ounces chopped walnuts or pecans (optional)
- Sift together flour, confectioners sugar and salt in large mixer bowl. Add the shortening, vanilla and chopped nuts. Using low speed of an electric mixer, mix all ingredients until just blended.
- Roll dough on floured counter into 1½ inch cylinders. Refrigerate for at least 30 minutes until firm enough to slice.
- Preheat oven to 350º. Line cookie sheets with parchment paper. Remove dough from the refrigerator and slice into 3/8 inch thick slices. Place cookies on prepared cookie sheets.
- Bake cookies at 350º for 10 minutes. Cookies should be white; if they turn brown, reduce the cooking time.
Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup butter
- 1 8 oz. bag of chocolate chips
- 1 8 oz. bag of butterscotch chips
- 1/2 cup coconut flakes
- 1/2 cup chopped nuts
- 1 can sweetened condensed milk
- Put graham cracker crumbs on bottom of pan and add melted butter – blend together – add all other ingredients as layers in order listed, pour sweetened condensed milk on top. Bake in 375 degrees for 25 minutes or until lightly browned.
Jonathan likes to make this.
- 1 white potato, chopped
- 1 red potato, chopped
- 1 handful green beans, chopped
- 1 handful wax beans, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1/4 c mayonnaise
- 1 squirt dijon mustard
- Boil chopped potatoes for 8 minutes. Add beans and carrots and boil for another 2 minutes. Pour into a colandar and rinse with cold water (or put into ice water) to stop the cooking.
- Mix mustard into mayo. Stir into veggies, along with celery.
I still have this recipe card from Ukrops supermarket in Richmond, where I lived in 1982-83.
- 1 1/2 cups milk
- 2 1/2 cups soft bread cubes
- 6 eggs, well beaten
- 1 cup chopped ham
- 1 tablespoon finely chopped onion
- 1/8 teaspoon cracked pepper
- 1/8 teaspoon dry mustard
- pinch cayenne pepper
- 1/2 teaspoon salt
- dash paprika
- Pour milk over bread. Stir in remaining ingredients except for paprika. Pour into a greased 6×10 glass baking dish. Sprinkle with paprika.
- Bake in a 350 degree oven about 45 minutes or until mixture is set and golden brown. Serve hot.
- Serves 6-8.
Definitely not low-cal or low-fat or low-anything, but very good and yummy…
- 2 cups dry macaroni (shells or elbows)
- 1 3/4 c milk
- 3 eggs
- 12 oz ham, chopped
- 1 1/2 c cheddar cheese, shredded
- pepper
- Preheat oven to 350 and grease a 1.5 qt casserole.
- Cook macaroni and drain. Stir in chopped ham.
- Whisk together milk, eggs, pepper.
- Layer half of mac/ham mixture, half of cheese, other half mac/ham, remaining cheese in casserole. Pour milk/egg mixture over.
- Bake for 45-60 minutes until firm.
- 1 lb small red potatoes
- 3 tablespoons olive oil
- 1/2 teaspoon coarse black pepper
- 1 teaspoon salt
- 1 teaspoon parsley
- 1/2 teaspoon rosemary
- 2 teaspoons chopped garlic
- Preheat oven to 450F.
- Cut potatoes into wedges. Mix all other ingredients in a large bowl and then add potatoes and toss.
- Arrange in a single layer on a baking sheet lined with nonstick foil. Cook for 25-30 minutes turning once halfway through for best browning.