SUGAR COOKIES - CHRISTMAS 2010 -

-Recipe by Alton Brown-

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

CINNAMON CRUMB CAKE

CRUMB MIXTURE:

4 tbsp. sugar
2 tbsp. flour
2 tbsp. butter, solid
2 tsp. cinnamon

CAKE MIXTURE:

1 1/2 c. sifted flour
3 tsp. baking powder
1/4 tsp. salt
3 tbsp. sugar
2 tbsp. butter
1 egg
Milk

Cake mixture: Sift flour, baking powder, salt, sugar. Mix thoroughly together then cut in butter with knife to form a coarse mixture. Blend with fingers. Beat eggs and add enough milk to make one cup. Add to flour mixture and pour in cake pan. Top crumb mixture. Bake at 400 degrees in oven for 25 minutes. 8 inch bake pan

CANDLE LIGHT - CHRISTMAS 2010 -

CANDLE LIGHT - CHRISTMAS 2010 -

CANDLE LIGHT - CHRISTMAS 2010 -

I BELIEVE...

CREAM OF VEGETABLE SOUP

INGREDIENTS:
2 cups each : carrots, onion, potato, celery root, red bell pepper, yellow bell pepper, yellow squash,
3 cloves of garlic, salt, 3 tablespoons olive oil and chicken broth (or water).
Cook, blend and serve with croutons or garlic toast.

CELERY ROOT SPREAD - APPETIZER - (salata de telina-aperitiv)

INGREDIENTS:
1-1/2 cups shredded celery root,
1 teaspoon mustard,
3 tablespoons mayonnaise,
2 teaspoons fresh chopped parsley,
salt and pepper.
Mix all ingredients; serve on toast or crackers.

PORTABELLA MUSHROOM AND ZUCCHINI WITH GORGONZOLA CHEESE