Tuesday, November 30, 2010
Monday, November 29, 2010
These cookies are so dainty and absolutely perfect. Scott said he wouldn't change a thing (which I take as a high compliment because he can usually find at least something to tweak.) These are the perfect biscotti to make if you have never made them before... Plus you can get out some of the holiday stress by beating the peppermints to smithereens on your counter. I hope you can try to make them, or just come to church on Saturday, and you can be the lucky recipient of one of my cookie plates.
½ cup sugar
½ cup butter, melted
½ teaspoon peppermint extract
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup miniature chocolate chips
½ cup crushed peppermint candy
Preheat oven to 350. Lightly grease a baking sheet. In a large bowl, beat sugar, butter, peppermint extract and eggs until well blended. Stir in remaining ingredients. Divide dough in ½. Shape each half into two - two inch logs on the baking sheet. Bake 30-35 minutes or until golden; cool for 15 minutes. Cut rectangles crosswise into ½ inch slices. Place cut sides down, on baking sheet. Bake 15 minutes or until light and crisp.
Wednesday, November 24, 2010
Here is the recipe:
4 strips thick-sliced bacon
1 cup diced onion
2 carrots, sliced
1 very small head of cabbage
1/2 t. caraway seeds
2 1/2 cups water
2 1/2 cups chicken broth
1 cup dried split peas, rinsed and picked through
1 cup frozen peas
2 t. Worcestershire sauce
Salt and Pepper to taste
Saute bacon in a large saucepan over medium-high heat. Once the bacon is crisp, remove it and drain on paper towel.
Add carrot, onion, cabbage and saute until onion is soft, about 3 minutes.
Stir in water, broth, and split peas. Bring to a boil; reduce heat and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Worcestershire sauce. Return to a boil.
Top each serving with bacon, and delight in its easy deliciousness. :)
You could easily make this a Vegetarian meal by omitting the bacon and switching chicken broth out for vegetable broth.
Adapted from Cuisine at Home's Split Pea Supper.
Issue No. 73, February 2009
I'll work on a picture next time... I have a pretty bad camera and awful lighting! Not a great combo for making food look good.