2 cups flour
1 1/4 cups butter, softened, divided
1/3 cup whipping cream
1/4 cup granulated sugar
1 tsp. lemon zest
1/8 tsp. lemon extract
2 tbsp. granulated sugar, for dipping
3/4 cup confectioners sugar
3 tsp. lemon juice
1 tsp. vanilla extract

1. For Cookies: In large bowl, combine flour, 1 cup butter, whipping cream, 1/4 cup granulated sugar, lemon zest and lemon extract. Beat until blended. Divide dough into thirds. Wrap each portion of dough in waxed paper; refrigerate until firm, about 30 minutes.

2. Preheat oven to 375°F. Roll each portion of dough until 1/8 inch thick. Cut with a 1 1/2 inch round cookie cutter. Dip both sides of cookie in granulated sugar. Place on ungreased baking sheets 1 inch apart. Pierce with fork. Bake 10 minutes or until slightly puffy. Cool 1 minute before removing.

3. For Filling: In small bowl, combine confectioners’ sugar, remaining 1/4 cup butter, lemon juice and vanilla extract. Beat 2 minutes or until smooth. Spread 1/2 teaspoon filling on bottoms of half the cookies. Top with remaining cookies.

Servings: 54
Yield: 4 1/2 Dozen Cookies

Recipe Type: Cakes, Pastries, and Desserts

8 tbsp. butter
3 squares unsweetened chocolate, chopped
2 squares semisweet chocolate, chopped
1 cup flour
1/2 tsp. salt
1/4 tsp. baking powder
1 1/2 cups granulated sugar
3 large eggs
1 tsp. vanilla extract
1/4 cup sour cream
1/2 cup chocolate chips
1 tbsp. confectioners sugar

1. Preheat oven to 350° F. Grease a 13×9 inch baking pan.

2. In medium microwave safe bowl, microwave butter, unsweetened chocolate and semisweet chocolate on high for 2 minutes or until butter is melted. Stir until chocolate melts. Cool to room temperature.

3. In small bowl, combine flour, salt and baking powder; mix well. In large bowl, beat granulated sugar, eggs and vanilla until thickened. Beat in chocolate mixture until blended. Add flour mixture; beat until blended. Add sour cream; beat until combined. Stir in chocolate chips. Spread in pan.

4. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting into squares. Sprinkle with confectioners’ sugar.

Servings: 24
Yield: 2 Dozen Squares

Amount Per Serving
Calories 163.12
Calories From Fat (45%) 74.09
% Daily Value
Total Fat 8.67g 13%
Saturated Fat 5.16g 26%
Cholesterol 37.67mg 13%
Sodium 92.45mg 4%
Potassium 49.16mg 1%
Total Carbohydrates 21.72g 7%
Fiber 1.09g 4%
Sugar 12.87g
Protein 2.15g 4%

1 lb masa flour
4 tsp salt
cold water
edible flowers (petals only)

1. Mix together flour and salt in medium mixing bowl. Slowly add water, as needed, and knead gently until a smooth dry masa is formed.

2. Remove small piece, roll into a ball (about half size of a golf ball). Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way.

3. Now open, remove plastic from show side of tortilla, lay petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper.

4. Continue process until all masa is used. On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle. Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute; serve.

Servings: 20

Source
Author: John Sedlar, Abiquiu Restaurant, Santa Monica, CA.
Source: Tortilla Industry Association
Web Page: www.tortilla-info.com

1 cup granulated sugar
8 tbsp. butter, softened
1 large egg
1 1/2 tsp. vanilla extract
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp. salt, divided
1/4 tsp. baking powder
1/4 tsp. baking soda
1 jar (16 oz.) maraschino cherries
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk

1. Preheat oven to 350°F.

2. In large bowl, combine granulated sugar, butter, egg and vanilla. Beat with electric mixer on medium speed until creamy.

3. Add flour, cocoa, 1/4 teaspoon salt, baking powder and baking soda. Beat on low speed until dough is stiff.

4. Shape dough into 1 inch balls. Place 2 inches apart on baking sheets. Using your thumb, make a small indentation in each ball.

5. Drain cherries and reserve 1 teaspoon juice. Place one cherry on each indentation.

6. In small saucepan, combine chocolate chips, condensed milk, reserved juice and remaining salt. Cook on low heat until smooth, stirring constantly. Drizzle 1/2 teaspoon chocolate mixture over each cherry. Bake 10 minutes or until lightly browned.

Servings: 42
Yield: 3 1/2 Dozen Cookies

Holiday Shortbread Recipe

• 1 cup butter, softened
• 1 cup granulated sugar
• 2 1/4 cups flour
• 1 egg yolk
• 1 tsp. vanilla extract
• 1 egg white
• 1/2 cup almonds, sliced
• 1/4 cup colored sugar

1. Preheat oven to 350°F. Grease a 13×9 inch baking pan.
2. In large bowl, combine butter and granulated sugar. Beat with electric mixer on low speed until creamy.
3. Add flour; mix well. Beat in egg yolk and vanilla extract. Spread into baking pan.
4. In small bowl, beat egg white until foamy. Spread on top of dough. Sprinkle with almonds and colored sugar.
5. Bake 25 minutes or until light brown. Cool and cut in squares.

Makes 16 Cookies
Prep Time: 15 Minutes
Bake Time: 25 Minutes
Total Time: 40 Minutes

Carrot Raisin Salad Recipe

• 3/4 cup sour cream
• 1/4 cup milk
• 1 tbsp. honey
• 1 tbsp. frozen orange juice concentrate, thawed
• 1 tbsp. lime juice
• Grated zest of 1 medium orange
• 1/4 tsp. salt
• 8 medium carrots, peeled and shredded
• 1/4 cup raisins
• 1/3 cup cashews, chopped

1. For Dressing: In small bowl, combine sour cream and milk. In separate small bowl, combine honey, orange juice, lime juice, orange zest and salt; add to sour cream mixture. Stir until blended; set aside.
2. In large bowl, combine carrots and raisins. Add dressing; toss to coat well. Cover, refrigerate 30 minutes.
3. Just before serving toss salad and sprinkle with cashews.

Serves 8
Prep Time: 10 Minutes
Chill Time: 30 Minutes
Total Time: 40 Minutes

Delicious Macaroni Salad Recipe

• 16 oz. elbow macaroni
• 1 red bell pepper
• 1 green bell pepper
• 1 cup mayonnaise
• 1 tbsp. cider vinegar
• 1/2 tsp. granulated sugar
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 cup celery, chopped
• 1 medium onion, chopped
• Cherry tomatoes for garnish

1. Cook pasta according to package directions, omitting salt. Drain in colander; rinse under cold water. Drain.
2. Remove stems and seed red and green peppers. Chop and set aside.
3. For dressing: In large bowl, mix mayonnaise, vinegar, sugar, salt and black pepper until blended.
4. Add macaroni, celery, bell peppers and onion. Toss well.
5. Garnish with cherry tomatoes.

Serves 6
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Clam Chowder Recipe

• 1 can (5 oz.) whole baby clams, undrained
• 1 large potato
• 1 small onion
• 2/3 cup evaporated milk
• 1/8 tsp. white pepper
• 1/8 tsp. dried thyme
• 1 tbsp. butter

1. Drain clams and reserve juice. Add enough water to juice to measure 2/3 cup.
2. Peel and chop potato. Chop onion. In large saucepan, combine clam juice mixture, potato and onion. Bring to boiling on high heat.
3. Reduce to medium low heat. Simmer 10 minutes or until potato is tender.
4. Add milk, pepper and thyme. Increase to medium high heat. Cook 2 minutes, stirring frequently. Add butter.
5. Cook 5 minutes or until chowder begins to thicken, stirring occasionally. Stir in clams. Cook 5 minutes or until clams are firm, stirring occasionally.

Serves 2
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes

Shrimp Scampi Recipe

• 6 tbsp. butter
• 4 1/2 tsp. olive oil
• 1/3 cup onion, chopped
• 1/4 cup parsley, chopped
• 6 cloves garlic, crushed
• 1/8 tsp. white pepper
• 1 1/2 lbs. large shrimp, peeled and deveined
• 1/3 cup cooking sherry
• Juice of 1/2 lemon
• Hot cooked rice

1. In large skillet, melt butter on medium high heat. Stir in olive oil. Saute onion, parsley, garlic and white pepper 5 minutes or until tender, stirring occasionally.
2. Add shrimp. Cook on high heat 5 minutes or until shrimp turn pink, stirring frequently.
3. Add sherry and lemon juice; mix well.
4. Cook on medium heat 10 minutes or until sauce is thickened. Serve over rice.

Serves 3
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes

Salmon Croquettes Recipe

• 2 tbsp. butter
• 3 tbsp. flour
• 1 1/4 cups milk, divided
• 1 tsp. cider vinegar
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 can (14 3/4 oz.) salmon
• 2 large eggs, beaten
• 1 pkg. (5 1/2 oz.) potato chips, crushed
• 1 cup vegetable oil
• 1 can (10 3/4 oz.) cream of celery soup
• 1 tsp. dried dill

1. In small saucepan, heat butter until melted. Add flour, stirring until blended. Cook until mixture begins to bubble, stirring constantly. Stir in 1/4 cup milk and vinegar. Cook until thickened, stirring constantly. Add salt and pepper; mix well.
2. Drain salmon. Discard any skin and bones. Flake into a medium bowl. Stir in sauce.
3. Divide salmon into 8 equal portions. Form into desired shape. Dip each portion into eggs; coat with potato chips.
4. In large skillet, heat oil on medium high heat. Fry salmon until browned, turning once. Drain.
5. For dill sauce: In small saucepan, combine soup, remaining milk and dill; mix well. Bring to boiling, stirring frequently. Reduce heat to a simmer. Cook 5 minutes, stirring frequently. Serve with salmon.

Serves 4
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes