Strawberry pie

9 " baked pie shell
3 baskets large ripe strawberries
1 1/2 c. sugar
1/3 c. water
6 Tbsp cornstarch
1 Tbsp lemon juice

Combine in saucepan: sugar, water and cornstarch. add 1/2 of smallest berries, sliced, and cook until thick and clear. Remove from heat and add lemon juice. cool. Pour over remaining berries arranged in pie shell. Layer berries and Glaze. Chill 3-4 hours. Serve with whipped cream.

Peach pie

double crust pie
1 c. sugar
1/2 c. flour
1/4 tsp. cinnamon
8-9 c. fresh sliced peaches
juice of one lemon
2 Tbsp. butter

Heat oven to 425. Prepare crust. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. turn into crust. It should look like a mount - heaping! Dot with margarine or butter. Top with crust. Seal crusts and flute edges. cover edges with aluminum foil. Remove foil during last 15 minutes of baking. Place aluminum foil lined cookie sheet under pie plate on lower rack to prevent juice spillage. Bake 45 minutes or until crust is nicely browned and juice bubbles through slits in the crust.

Apple-Cranberry Pie

4 c. sliced tart apples
2 c. fresh cranberries
3/4 c. brown sugar
1/4 c. white sugar
1/3 c. flour
1 tsp cinnamon

Combine all ingredients. Dot with 1-2 Tbsp. butter. Bake at 400 for 45-50 minutes with foil around crust edges and 30 minutes without foil, or until browned and bubbling through the crust. serve with vanilla ice cream.

Amish sugar cookies

4 1/2 c. flour
1 t. soda
1 t. cream of tartar
1 c. butter, softened
1 c. cooking oil
1 c. sugar
1 c. sifted powdered sugar
2 eggs
1 t. vanilla
1 c. chopped walnuts (optional)

sift together flour, soda, and cream of tartar; set aside. Beat together butter, oil, sugar and powdered sugar in a large bowl until fluffy. Add eggs, one at a time, beating after each. Blend in vanilla. Gradually stir in dry ingredients. Mix well. Add nuts, if desired. Using ice cream scoop, spoon six balls of dough onto a baking sheet. Flatten each with the bottom of a glass dipped in sugar. Bake at 375 about 10 minutes, or until barely golden around edges.

Scotcheroos

1 c. sugar
1 c. peanut butter
6 oz. butterscotch chips
6 oz. chocolate chips
6 c. rice krispies cereal
1 c. light corn syrup

In a large saucepan, combine sugar and corn syrup. Bring JUST barely to a boil over moderate heat. Remove from heat and stir in peanut butter. Mix in cereal. Scrape into a buttered 9x13 pan; do not press down hard (to keep them fluffy). Melt morsels over hot but not boiling water. Spread evenly over cereal mixture in pan. (Or we melt them in the microwave). Chill until firm then store at room temperature.

Blueberry Pie

9 inch double crust
4 cups fresh or frozen blueberries
3/4 c. sugar
1/4 c. quick cooking tapioca
1/2 tsp. cinnamon
juice of 1 lemon
2 T. butter

Mix berries, sugar tapioca, cinnamon and lemon juice lightly. Spoon into bottom pie crust. Dot filling with pieces of butter and cover with top crust. Cut slits in top crust. Cover edges of crust with foil. Bake at 425 for 20 minutes. Reduce heat to 375 and bake about 40 minutes longer, until insides are bubbly. Remove foil about last 20 minutes.

Gaylene's Rolls

Mix into a spongy dough:
3 c. buttermilk
2 pkg. yeast dissolved in 1/4 c. warm water (4 1/2 tsp. yeast)
3 c. flour

Let stand 1 hour.

Add:
3 beaten eggs
1/2 c. melted margarine
1/2 c. sugar
2 tsp. salt
1 tsp. soda
4-5 c. flour

Stir with a spoon. Cover and rise 1 hour.
Stir again and cover tightly. Refrigerate overnight.

Roll out on floured surface (3/8 in.) cut out in circles. Fold circles in half; place on greased baking sheet. Rise 2-3 Hours! Bake at 425 for 10-12 minutes.

Ronna's Rolls

(in a muffin tin)

1 1/2 T yeast
1/4 c. water

Mix and let stand

1/2 c. butter
3/4 c. milk.

Melt together and cool.
When luke warm add:

3 eggs (beaten)
1/2 c. sugar
1/2 tsp. salt

Add yeast mixture and stir. add enough flour to make dough soft.(about 3 1/2 cups) It should be sticky.

Cover and rise 2 hours. Knead on floured board by adding flour until you can handle it. Roll into balls and place 3 in each muffin tin. Rise about an hour. Bake until golden brown. Makes 2 dozen.

seasoned rice

1 cup rice
generous 1 T parsley
1 clove garlic
1/2 tsp onion powder
2 t. chicken boullion granules
dash of dried thyme
1 T butter/margarine
2 C. water

Combine in saucepan and heat to boil. cover and reduce heat; simmer 15 minutes or until tender.

pico de gallo

1 c. chopped tomato
1 large green onion
1 clove garlic minced
cilantro, chopped (to taste)
salt, to taste
lime juice, to taste
Aubrey adds any assortment of sweet bell peppers (optional) or spicy peppers if you like it spicy. :)

Combine all ingredients; taste and adjust as desired.

healthy cookies

Healthy Cookies
modified from skinnytaste.com
Ingredients:

2 medium ripe bananas, mashed
1 cup of uncooked quick oats
1/4 cup of something yummy(i.e. chocolate chips, butterscotch chips, chopped almonds, walnuts, pecans, marshmallows, craisins, peanut butter etc.)
1/2 tsp. cinnamon or pumpkin pie spice (optional)

Directions:

Preheat oven to 350°F.  Spray a non-stick cookie sheet with cooking spray or use a Silpat.
Combine the mashed bananas and oats in a bowl. Fold in the yummies and place a tablespoon of each on the cookie sheet.Bake 15 minutes. Makes 16 cookies.

The Best Lasagna ever (really)

3/4 lb 95% lean ground beef
3/4 lb Italian turkey sausage links, casings removed (I used Jennie-O Hot Italian Turkey Sausage, and ¾ lb was about 3 links, the sweet kind is also good.)
1 medium onion, chopped
1 medium green pepper, chopped
1 (26 oz) can Spaghetti Sauce (I used Hunt’s Traditional)
8 oz 1/3 less fat cream cheese, cubed (you could also use 1 c. light sour cream instead)
1 c 1% cottage cheese
1 T minced fresh parsley
6 lasagna noodles, cooked and drained
1 c shredded 2 % reduced-fat Mozzarella or Italian cheese blend
3 teaspoons Italian seasoning, divided

 
Directions:
1.    Preheat the oven to 350.
2.    In a sauté pan or large skillet, cook the sausage, beef, onion and green pepper over medium heat, breaking up with a spoon until browned. Set aside 1 cup of spaghetti sauce and combine the remaining sauce into the meat mixture. Bring mixture to a boil and then reduce heat, simmering uncovered for 8-10 minutes.
3.    In a small saucepan, melt the cream cheese over medium heat. Once melted, remove from heat and stir in cottage cheese and parsley.
4.    Spray a 9/13 baking dish with cooking spray and spread the meat sauce evenly across the bottom. Top meat layer with 3 lasagna noodles, followed by the cream cheese mixture and 1 ½ t of Italian seasoning. Lay the 3 remaining lasagna noodles over the top and cover with the reserved spaghetti sauce. Sprinkle the mozzarella cheese over the top and the remaining Italian seasoning over that.
5.    Cover dish with aluminum foil and bake for 35 minutes. Remove cover and bake for an additional 10-15 minutes. Let stand for 15 minutes before cutting.

Yields 9 servings. Weight Watchers Points Plus:  9 per serving (P+ calculated using the recipe builder on weightwatchers.com)

White Chicken Chili

Recipe by Our Best Bites

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips

 In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes. Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)
Makes about 8 cups of soup.

Sugar Cookies

1 1/2 c. sugar
1 c. oil
4 eggs

Mix together

4 1/2 c. flour
1 t. soda
1 t. salt
2 t. cream of tartar
2 t. vanilla

Bake at 325 for 10 miutes.

I topped these ones with a pumpkin cream cheese frosting and they were absolutely delicious, but I usually use a butter cream. These are actually really good without frosting too. They should be soft.

Gingersnaps

3/4 c. margarine
1/4 c. molasses
1 c. sugar
1 egg
1 t. cinnamon
2 1/2 c. flour
1/2 t. ginger
2 t soda
1/4 t cloves
1/2 t salt

Preheat oven to 350. Combine. Roll into balls. Roll in sugar. Bake 10 minutes.

Sweet Rapberry Biscuits

These are a family favorite! You can use any kind of jam.  We have tried raspberry, triple berry, and strawberry--all good.

2 cups baking mix (I use Jiffy)

2 TBSP sugar

1/4 cup cold butter

2/3 cup milk

Raspberry jam

1 cup powdered sugar

1/2 tsp vanilla

a little warm water 

Heat oven to 425.  Place 12 muffin liners in muffin tin.  

Combine baking mix and sugar.  Cut in butter until like coarse crumbs.  Add milk and stir until moistened. Layer in muffin liners: batter (enough to cover the bottom), 1 tsp jam, batter. 

Bake at 425 about 12 minutes, until starting to brown on top and cooked through.  Cool slightly.  

Meanwhile, mix powdered sugar with vanilla and enough water to make a glaze.  Drizzle glaze over biscuits.  Enjoy!  I think they're best warm.  

Served with roasted red potatoes and a green salad. 

Grilled Teriyaki Pork

Teriyaki Pork Marinade

1/2 cup soy sauce

1/2 cup grape or apple juice

1/2 teaspoon freshly grated ginger

1/4 teaspoon minced fresh garlic

1 tablespoon brown sugar

1 teaspoon salad oil

Combine ingredients and pour over pork chops. Marinate until ready to cook (at least 30 minutes.) Grill until done. 

Would be great with rice and vegetables or as pictured with this Asian Cabbage Salad.

Easy Berry Smoothie

1 1/2 c. berries (roughly)
6 oz light yogurt (we like lime, orange, strawberry, raspberry or lemon or even Boston cream Pie)
1/2 can diet soda (7up, sprite, fresca)

Mix in blender.

Asian Cabbage Salad

Ingredients:
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken

Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
Instructions:
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.

Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl

You need to pour on the dressing and toss to coat at least 30 minutes before you’re ready to serve. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you’ve poured on the dressing, place salad in the fridge to sit for 30-60 minutes.

Right before serving mix in toasted almonds and sesame seeds.

3 cheese Tortellini and Mushroom Soup

modified from skinnytaste.com (4 pts per 1 1/2 cups)
original recipe here
2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups fat free chicken broth (vegetable broth for vegetarians)
2 cups water
3 cups of mushrooms (usually  8 oz. baby bellas and 5 oz shiitake, but any kind should work.)

9 oz three cheese tortellini (Buitoni)
salt to taste
1/2 tsp fresh ground pepper
Parmesean, grated (for topping)
Directions:

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth, water, mushrooms and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.

Once cooked, stir to combine and garnish with freshly grated Parmesean if desired.

Makes 12 cups. 

Chocolate Bundt Cake

1 chocolate cake mix

1 small box instant chocolate pudding

4 eggs

1 heaping cup sour cream

1/2 cup hot water

3/4 cup vegetable oil

1 cup milk chocolate chips

 

1. Mix together.

2. Pour into greased bundt pan.

3. Bake at 350 for 50 minutes or until toothpick comes out clean.

4. Let cool.

5. Drizzle with chocolate gaze or melted chocolate.

6. Serve with ice cream of choice

Cafe Rio Pork with Rice and Black Beans

 3 lbs pork (boneless pork rib meat or pork roast)
1 1/4 cup brown sugar
1/4 cup water
3/4 cup (10oz) red enchilada sauce (old el paso brand, medium)
5 cans Coke (not diet)
dash of garlic salt
2 cans diced green chiles
1 tsp red cayenne pepper
2 tsp cumin
1 tsp salt
1. Put the pork in a heavy duty ziploc bag to marinade.
2. Combine three cans of coke, about 1/2 c. of brown sugar, cumin, cayenne pepper, and salt. Mix well. Pour mixture into bag over pork. Marinade overnight.
3. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for about 8 hours (or until it shreds easily, but don't let it get too dry).
4. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. 
5. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
6. Put shredded pork and sauce in crockpot and cook on low for 2 hours.
  

Cilantro Lime Rice
Juice of one lime
4 t chicken bullion
2-3 minced garlic cloves (I like the jar that is already minced)
½ bunch cilantro chopped finely
1 can green chilies
1/2 t salt
1 medium onion chopped 

1. Chop all ingredients above coarsely then fry in 1 T butter or olive oil for a few minutes.
2. Add 1 ½ cup rice and fry for an additional 1-2 minutes 
3. Add 3 cups water, bring to a rapid boil, turn down heat to med. Low, cover and simmer for approx. 20 minutes.

Cafe Rio Black Beans 

2 Tbsp. olive oil 

2 cloves garlic, minced 

1 tsp. ground cumin 

1 can black beans, rinsed and drained 

1 1/3 c. tomato juice 

1/2 tsp. salt 

2 Tbsp. fresh chopped cilantro

 

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.

2. Add beans, tomato juice, and salt.

3. Continually stir until heated through.

4. Just before serving stir in the cilantro.

Creamy Tomatillo Dressing (Cafe rio style)

1 packet traditional Hidden Valley Ranch mix (not buttermilk)
1 c. mayonnaise
1 c. buttermilk
2-3 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno ( for a spicy dressing keep the seeds in it; for a mild dressing, remove the seeds)

1. Mix all ingredients together in the blender.

Italian Crock Pot Chicken

4-6 chicken breasts or equivalent of tenderloins

1 (10 3/4 oz.) can cream of chicken soup

half of a can of water

1 (8 oz.) package cream cheese

1-1.5 packets of Good Seasons Italian dressing mix

sun dried tomatoes cut up into bite size pieces

1-2 cans mushrooms

1. Combine soup, cream, cheese, dressing, water, mushrooms and tomatoes.

2. Pour over chicken in crock pot and cook all day on low or 3-4 hours on high.

3. Serve over noodles or rice.

Stuffed Red Peppers

4 large red bell peppers

3/4 pound ground chuck

1/2 pound ground pork

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons beef bouillon granules

2 teaspoons total mixture of garlic powder, salt, and black pepper

1 cup cooked rice

1/2 cup jarred cheese and salsa

1/2 cup sour cream

1 cup diced tomatoes

1/2 cup chopped green onion tops

1 tablespoon soy sauce

1 cup hot water

1. Preheat oven to 350 degrees F.
2. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
3. Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, (add 2 teaspoons total of salt, black pepper, and garlic powder to taste) together. Saute until onions become translucent. Drain the fat off.
4. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers.
5. In a small bowl, mix the hot water and the remaining bouillon granules.
6. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.
7. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

Absolute Best Ever Lasagna

1 lb lean ground beef

1 1/2 lb ground spicy Italian sausage

1 large onion, chopped

2 garlic cloves, minced

1 teaspoon salt (or to taste)

1 tablespoon dried or fresh parsley flakes

1 tablespoon dried or fresh oregano

1 tablespoon dried or fresh basil

2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped

2 (6 ounce) cans tomato paste

24 ounces cottage cheese or 24 ounces ricotta cheese

2 eggs, beaten

1/2 teaspoon pepper

2 tablespoons parsley

1/2 cup grated parmesan cheese

1 lb mozzarella cheese, divided

12 -15 lasagna noodles

1. Brown ground beef, Italian sausage, onion and garlic.

2. Add salt and next 5 ingredients; stirring until well mixed.

3. Simmer 1 hour.

4. Cook lasagna noodles according to package directions; drain and set aside.

5. Spray a 13 x 9" baking pan with cooking spray.

6. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.

7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.

8. Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted

Broccoli Cheddar Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

2. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese stir until well blended. Stir in the nutmeg and serve.

French Peasant Bread

1 (1 Tablespoon) package dry yeast

2 cups warm water

1 Tablespoon sugar

2 teaspoons salt

4 cups four

oil

corn meal

melted butter

1. Place yeast, water, sugar and salt in warm bowl and stir until dissolved.

2. Add flour and stir until blended. Do not knead.

3. Cover and let rise one hour or until doubled in size.

4. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal.

5. Let rise an additional hour.

6. Brush the top with melted butter and bake at 425 degrees for 10 min. Reduce oven temperature to 375 and cook an additional 15 minutes.

7. Remove from oven and brush again with butter. Serve warm.

Cinnabon Style cinnamon rolls

1/2 cup warm water (105-110 degrees)
2 T. or 2 pkgs. dry yeast
2 T. sugar
1 small box instant vanilla pudding (with milk to make)
1 cube butter, melted
2 beaten eggs
1 tsp. salt
8 cups flour

1 cup melted butter (2 cubes)
2 cups brown sugar
4 tsp. cinnamon

1. In a small bowl combine yeast, sugar and water. Stir until dissolved and set aside.
2. In a large bowl make pudding according to package directions. Add butter, eggs, salt and mix well.
3. Add yeast mixture. Blend.
4. Gradually add flour and knead until smooth and dough is no longer sticky (soft and silky like a baby's behind).
5. Place in a very large GREASED bowl. Cover and rise until about doubled in bulk (about an hour).
6. Punch down and let it rise again for 45 minutes.
7. On a lightly floured surface roll out to 34 by 21 inches.
8. Spread melted cup of butter over all. Sprinkle with brown sugar and cinnamon. Roll up dough very tightly, from a longer side. Slice in 2 inch slices using a very sharp knife or dental floss.
9. Place in greased pan about 2 inches apart. Cover and let rise until double again. Bake at 350 for 20 minutes.

10. Cool. Frost with cream cheese frosting.

Almond Sugar Cookies with Cream Cheese Frosting

Makes about 3 dozen cookies depending on the size of your cookie cutters

COOKIES:

1-1/2 cups butter
1-1/2 cups powdered sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
4 cups flour
1. Cream together the butter and the powdered sugar. Add eggs, one at a time, beating well after each. Add vanilla and almond extract, beating again. Add flour and mix well. Refrigerate the dough for about 30 minutes.

2. Preheat the oven to 350.

3. Divide the dough in half and place one of the halves in the refrigerator while rolling out the other half. Roll out the dough on a floured surface with a floured rolling pin to 1/4 inch thickness. Cut with cookie cutters and place on ungreased cookie sheets. Repeat with the other half of dough.

4. Bake at 350 for 10 to 12 minutes. Transfer cookies to paper towels or wire rack to cool. When cool, frost and decorate as desired.

CREAM CHEESE FROSTING:

1 (8-oz pkg. cream cheese), softened
1 cube butter, softened
1 tsp. vanilla
3 - 4 cups powdered sugar
1 T. milk or cream

Beat until spreadable.

Almond Heart Cookies

1 1/4 cups unsalted butter, room temperature

3/4 cup granulated sugar

2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies

1/2 cup Fisher® Slivered Almonds, ground

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup seedless raspberry jam

powdered sugar (optional)

 

Directions

1. Place almonds in a food processor and pulse until the almonds are ground. Set aside.

2. In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. Take care to scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat “fluffy.” In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.

3. Because this dough has a good amount of butter, it needs “resting” time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each of the pieces of wax paper. Coat dough with a light layer of flour, and top with another piece of wax paper of the same length to make 3 batter “sandwiches.” Place two of them in the refrigerator and work with one at a time.