Ingredients:
6 tablespoons butter or margarine, softened
1 pint small curd cottage cheese
1/8 teaspoon salt
2 cups flour
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
Directions:
Cream the butter, cottage cheese, and salt in a bowl. Add flour, mixing
until well-blended. Divide dough into 4 flat balls. Refrigerate until
cold enough to roll, approximately 1 hour.
Preheat oven to 400ºF.
Roll one ball on floured wax paper at a time, to 9- to 10-inch rounds.
Sprinkle each with 1 1/2 tablespoons of each cheese. Cut each into 8
wedges. Roll up toward point. Place point side down and form crescents;
sprinkle with cheese. Bake for 20-25 minutes, until golden. Cool on
racks.
Ingredients:
2 Oranges
3 Lemons
13 Cloves
1 Tbs. Ground Allspice
1/2 Cinnamon Stick
3 Tbs. Black Tea
2 Quarts Boiling Water
1 & 1/4 Cups Sugar
Directions:
Squeeze juice from the oranges & lemons; set aside. Remove rinds & put in large
container. Add cloves, allspice, cinnamon sticks & tea. Pour boiling water over
the tea mixture & let stand for about 10 minutes. Strain & then return liquid
container. Stir in the juices & sugar. This tea may be served hot or over
crushed ice.
Ingredients:
For 2 quarts:
4 sprigs fresh lavender (flowers & stems) or about 1 T. dried lavender flowers
1 1/2 c. sugar
1 c. fresh lemon juice (about 6 lemons)
1/4 c. fresh lime juice (about 2 limes)
2 quarts water
Directions:
Bring water and sugar to a boil in a large saucepan. When sugar is
dissolved, remove from heat. Add lavender, lemon juice, and lime juice.
Cool to room temperature, strain, and chill.
Serve over ice garnished with lemon slices and lavender sprigs.
Ingredients:
1 1/4 oz Tanqueray Malacca gin
1/2 oz Blue Curacao liqueur
1 1/2 oz fresh sweet and sour mix
3 oz pineapple juice
Directions:
Mix all ingredients into an ice-filled shaker.
Shake and strain into an ice-filled highball glass.
Garnish with a lemon wheel.
Ingredients:
1/2 cup Butter
1/2 cup Sugar
1/2 cup Brown Sugar
1/3 cup Buttermilk
2 teas. Baking powder
2 Eggs
1 teas Vanilla
2 cups Flour
1/2 teas Apple pie spice
1/2 teas Salt
2 cups Apples Diced
Directions:
Preheat oven 325. Grease pan 9 x 5x3.
Beat Butter and combine sugars Add buttermilk and baking powder. Add eggs and Vanilla
Add Flour spice and salt Toss Apples in a bit of flower and hand stir in Apples.
Sprinkle with topping:
Topping:
1/4 cup Brown sugar
1/2 teas Cinnamon
# Tables. Flour
2 Tables Butter
Directions:
Mix and sprinkle on top
Bake for 60 minutes or until a toothpick comes out clean
Filling ingredients:
1/4 cup sugar
3 tbsp flour
1/2 tsp cinnamon
6 cups blackberries, picked over, rinsed and drained
Directions:
Preheat oven to 425. For the filling, in a large bowl, mix together the
sugar, flour, and cinnamon. Add the blackberries and toss to coat. Pour
the berry mixture into a 2 quart baking dish.
Prepare the
topping, and drop the dough by rounded tablespoons over the berries to
cover. Place the baking dish on a cookie sheet to catch any drips, and
place baking dish in oven. Bake for 16-18 minutes, or until filling is
bubbly and the topping is nicely browned and is no longer doughy.
Topping ingredients:
1-1/2 cups unbleached flour
1/2 cup cornmeal, either blue or yellow
3 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp cold butter, cut into small pieces
1-1/2 cups heavy cream
Directions:
In a large mixing bowl, combine the flour, cornmeal, sugar, baking
powder, baking soda, and salt. Add the butter pieces, and rub the butter
and flour together with your fingers until no lumps of butter remain.
Add the cream and stir until a dough forms.
Ingredients:
2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2-2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Directions:
1. In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
2. Continue heating until mixture begins to boil, stirring constantly.
3. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
4. Remove pan from heat; stir in chocolate chips until melted.
5. Add in remaining ingredients; stir to mix well.
6. Pour into a buttered 13x9 inch baking pan; cool to room temperature.
7. Cut into squares; store in the refrigerator in an air-tight container.
