This is a buttery, RICH shortbread-style
cookie topped with cinnamon and almonds.
PREHEAT OVEN to 350 degrees
1 C Butter
1 C Granulated Sugar
1 Large egg
1 t Almond
2 C Flour
¾ Blanched slivered
2-3 T Sugar (depending on how much
topping you like)
1 t Cinnamon
Beat butter, sugar, egg yolk, and almond
extract together. Blend in flour. Spread dough on an ungreased sheet pan
and press into a flat rectangle approximately 10X15 and about ¼-inch
thick. Beat egg white until foamy. Brush foam evenly over dough. Scatter
nuts over the top. Combine 3T sugar and 1t cinnamon and sprinkle over
nuts. Bake at 350 degrees about 25 minutes or until lightly browned around
the edges. Allow to partially cool and cut into 2-3-inch squares,
depending on how large a cookie you prefer.
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ABBY'S CINNAMON WALNUT COFFEE
from The Memory of You
1 stick of butter
2 cups of self-rising cake
flour (like Presto)
1 cup sugar
1 t cinnamon
1 1/2 teaspoons of vanilla
1 1/2 cups of chopped walnuts
1 C milk
Preheat over to 350 degrees
1. Blend butter, sugar,
eggs, cinnamon & vanilla with a mixer until creamy
2. Gradually beat in
flour and milk, alternating ingredients a little at a time
in 1 1/2 C of walnuts
3. Grease and flour a
tube pan and fill with half of the batter, and sprinkle half the
filling/topping mixture over it.
4. Add the rest of the batter
5. Add 1/2 C chopped walnuts to
remaining topping and sprinkle over the top.
FILLING & TOPPING MIXTURE
1 1/2 T cinnamon
1/2 C Chopped walnuts
Cut approximately 2-3
Tablespoons of chilled butter into small pieces and scatter over the top of
Bake at 350 degrees for about
35-45 minutes. The cake is done when an inserted toothpick comes out dry
and the top is springy.
Fatten-up-Mac GREEN BEAN CASSEROLE
for those watching their weight)
from The Memory of You
20 Ounces frozen French cut green beans
1C Onion finely diced
8 Ounce box of. sliced fresh mushrooms
3 ½ T Butter (divided)
1 T Flour
2 t Sugar
1 C Sour Cream
1 Can of Cream of Mushroom Soup
8 Ounces of sliced Swiss cheese
½ t Salt
½ t Black pepper or to taste
Preheat oven to 350 F degrees.
Cook green beans in lightly salted water until
almost tender and drain thoroughly. DO NOT OVERCOOK. Sautee diced onion
and mushrooms in 1½ T butter until lightly browned. Stir in 1 T flour and
2 t sugar. Blend in 1 C sour cream and 1 can of mushroom soup. Add salt
and black pepper to taste. Fold in well-drained green beans(I blot them
with a paper towel) and pour into a 9X13 baking dish. Top with slices of
Swiss Cheese and bake at 350 F degrees for 30 minutes. Remove from oven
and top with 3C of cornflakes sautéed and toasted in 2 T butter. (Canned
fried onion rings may be substituted for buttered cornflakes, but Abby
prefers the less greasy cornflakes).
Return the casserole to the oven and bake
another 10 minutes. ENJOY!!!
MAGGIE'S AMAZING PECAN PIE
from A Little Bit of
1/2 cup(s) white sugar
1/2 cup(s) (packed) brown sugar
1/2 cup(s) maple syrup
1/2 cup(s) dark corn syrup
5 tablespoon(s) butter melted
1 tablespoon(s) bourbon
1 1/2 teaspoon(s) vanilla extract
1/4 teaspoon(s) cinnamon
4 large eggs
2 ½ cup(s) pecans, coarsely chopped
1. Preheat oven to 375 degrees F.
2. Line 10 ” pie pan with refrigerated dough.
Cover rim of pie with foil.
Pecan Filling: In large bowl, mix sugars, syrups, butter,
vanilla, bourbon, and eggs until blended. 4. Beat in pecans and then pour
the filling into the pie shell.
5. Bake 10 minutes and reset oven control to
350 degrees F.
6. Bake another 25 mins. until filling is
puffed and set at edges but still jiggles slightly in center. Remove
foil rim and bake another 10-15 minutes to allow browning. Cool on wire
The Great Bedroom War
2 t Olive oil
3 T Scallions chopped
2 C Fresh spinach chopped
1 T Chopped fresh dill
1/8 t Garlic powder
1/8 t Black Pepper
1/8 t Salt
2 t Butter
2 ozs Feta Cheese crumbled
2-3 Slices Provolone Cheese (depending on
how cheesy you like it)
Beat eggs to a froth. In a 10-inch nonstick
skillet, sauté scallions for one minute then add spinach, chopped dill,
garlic powder, salt, and pepper and sauté quickly just until the spinach
starts to wilt. Combine the spinach mixture in the eggs and stir in
crumbled feta cheese. Rinse the skillet. Melt 2 t butter in the pan over a
medium heat. When the butter sizzles, add beaten egg mixture to the pan.
Gradually move the cooked edges to the center with a spatula while
alternately tipping the pan in a rotating motion to allow uncooked mixture
to move to the clear edges of the pan. When the eggs are nearly set, flip
the omelet.and lay slices of provolone cheese over ½ of the hot, cooked
side of the omelet and fold. Cook for another ½ minute, flipping it
halfway through to melt the cheese inside. Cut in half and garnish with a
sprig of dill.
ANNIE'S Fill-'Em- Up-on-
from The Parent
Pact (coming soon)
It's not the most
slenderizing dish, but it's the only way Annie can get Noah and Rachel to
PREHEAT OVEN to 350 degrees
Blend together in large mixing bowl:
1/3 C LIGHT Olive Oil
4 Tbsp. Melted Butter
½ -1 tsp. Garlic Powder—depending on how
garlicky you like things.
3 T. Finely Chopped Fresh Parsley (If
dehydrated use only 1T)
1/2-2/3 C Grated Parmesan or
grated sharp provolone Cheese
½ tsp. Salt
½ tsp. Black Pepper
3/4 C Jiffy or Bisquick Baking Mix
Plus 1 tsp Baking Powder
4 C PEELED, thinly sliced zucchini
(approximately 3 medium) PACK the measuring cup.
2/3 C Finely Chopped Onion
Place in a 9X13X3 well-greased pan.
Sprinkle with paprika and bake at 350º for 25 minutes (or until almost
done). Cover with a thin layer of sliced Provolone (a little thicker
layer if you like things extra cheesy) and bake another 5-10 minutes.
Consolation and Celebration CARROT CAKE
No Exchanges, No Returns (coming soon)
PREHEAT OVEN to 325 degrees.
With a mixer, blend the following wet
ingredients in a large mixing bowl. Beat until smooth:
1 C Sugar
1 C Dark Brown
1 C Canola or
other vegetable oil
1 T Grated
Mix together in a separate bowl:
2 C Flour
Slowly combine the dry ingredients into the
wet, beat until smooth.
3 C Finely
shredded carrots (Packed)
3/4 C Chopped walnuts
Grease and flour 9X13 pan. Bake cake in
325 degree oven for 50-60 minutes. When the cake is tone the center
should spring back to the touch. Also insert a toothpick into the
center. When it comes up dry, remove from the oven and allow to sit
for 5-10 minutes before flipping onto a wire rack to finish cooling.
Wait until it’s completely cool before frosting. Be sure to
refrigerate the cake since it has cream cheese in the icing. I
generally prefer cake chilled, anyway.
Cream Cheese Frosting
(This recipe makes quite a bit of frosting,
which Casey needs because she usually cuts the cake into two layers and puts some
icing in the middle. If you don't care for a lot of frosting, you
can cut this in half and still probably have enough to cover the cake
without filling it.)
12 ozs. Cream cheese (room
1 stick of Butter
(room temperature--NOT MARGARINE)
1 lb. Box
of confectioners sugar
Lemon zest to taste.
OPTIONAL -- 1/2 C toasted shredded coconut or
chopped nuts sprinkled on top of the cake
Blend the cream cheese, butter and vanilla
together with a mixer and gradually add confectioners sugar until it is
the consistency and sweetness you prefer. Then add lemon zest to
your taste. After frosting the cake you can sprinkle chopped nuts or
toasted coconut on top before decorating. (Casey prefers the
grated toasted coconut. She uses a half a bag of grated coconut and
browns it on a cookie sheet in the oven for 2-3 minutes, stirring every
minute or so. Coconut browns fast, so watch it carefully so you don't burn