07 July, 2013
Posted by Tanya at 4:28 PM
11 May, 2013
Makes an 8 inch round, or a thinner 8 x 8 inch pan
½ Cup Butter (no substitutions)
¼ Cup Sugar
¼ Cup Cornstarch
¾ Cup Flour
¼ tsp. Salt
½ tsp. Vanilla
Additional sugar or colored sugar for top. I also occasionally will melt chocolate and dip 1/2 the cookie into it.
In a mixing bowl, beat the butter and sugar well. Add the cornstarch and beat until all is combined.
Add the flour, mixing until combined. Your shortbread will probably have a dry ‘mealy’ texture, and not be perfectly smooth. Add the salt and vanilla.
Pour the mixture into an 8 inch round or square pan. Pat out evenly, and pres together to make a smooth surfaced dough. Sprinkle with additional sugar.
Put the pan in the fridge for about 10 minutes. Then, bake at 325 degrees for about 12 – 15 minutes, until the cookies just start to turn golden around the edges.
Remove from oven, and cut into wedges or squares.
When cool, remove from pan and serve.
The use of butter is what makes the shortbread nice and crisp! If you substitute the butter you will not end up with the same results.
Total time: 35 minutes
I have another shortbread recipe, a Scottish version, that I will try and post.
Posted by Tanya at 5:41 PM
18 January, 2012
I am officially on strike...
If it weren't for the information available for free on the net, think of where you would be today with researching products, recipes, talking to friends and family, etc.
Think if all this were filtered, removed from view, if every other word was blacked out...
JUST SAY NO
Posted by Tanya at 12:38 AM
19 November, 2011
12 oz fresh cranberries, rinse, drained and picked through
1 c sugar
1/3 c vodka (you can use water mixed if you don't want to go too alcoholic)
3 T orange flavored liqueur, such as Grand Marnier or Triple Sec
In a heavy medium saucepan over moderate heat, combine cranberries, sugar and 1/2 c water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduce to about 3 cups, about 15 minutes. Transfer to medium bowl and cool, stirring often until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover and refrigerate until chilled and set, at least 2 hours. Sauce can be made 2 weeks ahead and refrigerated. Serve chilled or at room temperature.
This is not a recipe I have readily shared through the years. But I always get so many compliments for this recipe because it is not the typical bland pumpkin pie.
This pie has a kick.
The crust is made with ginger snaps and pecans. You can use walnuts and even almonds, but because I usually always have pecans with Georgia being somewhat nearby, I try to use them and I like to decorate the middle of the pie with 3 extra ones.
For the crust:
1-2 bags Ginger Snaps - I have baked them before but I prefer the ones they sell in the brown bag, Murray's Old fashioned. I prefer to use these because they are ready at hand and I like to use them for other things too (Pumpkin Dip!). I like to buy 2 bags, because I find I'll eat some while baking, this insures I always have more.
1/2 c ground pecans, plus 3 for decor
1/3 c white sugar/sugar blend, add to taste. You don't want it to be overly sweet, but you do want it to compliment the spicy of the pie.
6 T Butter, unsalted
1/2 t ground cinnamon
Mix all ingredients together and press into a 9 inch pie dish/pan. Bake in a preheated 375F oven for 7 minutes. Chill for an hour.
15 oz pumpkin
12 oz Evaporated Milk
2 Lrg. Eggs
1 1/2 t ground cinnamon
1/2 t salt
1 t ground ginger
1/2 t ground cloves
3/4 c sugar/sugar blend
Combine dry ingredients in small bowl. Beat eggs in large bowl, stir in pumpkin and add sugar/spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425F oven for 15 minutes. Reduce temp to 350F bake for 40-50 minutes or until knife inserted near center comes out clean. Decorate with the 3 pecans, this will also hide your knife mark. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
I always forget to take a picture of it when it's done. I may actually add a picture to this post this week when I make it!
So this is my favorite apple pie recipe... everyone who has ever had it absolutely raves about it. I am so scared of losing the recipe again, that I am posting it twice on here! Once on the link and the other a copy and paste of the recipe image. Enjoy! I'll be making this for Thanksgiving this year again.
Recipe Link From Original Site
Posted by Tanya at 2:25 PM