Christmas

Russian Tea Cakes (Shhhh…. they’re really cookies)

December 8, 2010

Russian Tea Cakes

I grew up eating these at Christmas.  Sometimes I would see how many I could fit in my mouth at once!

INGREDIENTS

1 Cup Softened Butter

½ Cup Powdered Sugar

1 Teaspoon Vanilla

¼ Teaspoon Salt

2 ¼ Cups Unbleached Flour

¾ Cup Finely Chopped Walnuts

Additional Powdered Sugar

In a large bowl combine first 6 ingredients on the low speed of a mixer for about 1 minute.  Gradually add flour at low speed until just combined.  Next stir in the nuts.  Roll dough into 1 inch balls and place them about 1 inch apart on an ungreased cookie sheet.  Bake at 350° F for 8 to 10 minutes or until firm to the touch – but NOT brown.  Do NOT over bake.  While warm, roll in additional powdered sugar.  Cool and re-roll in powdered sugar before serving. 

A holiday favorite!

Shortbread Cookies

December 7, 2010

Shortbread Cookies

INGREDIENTS

1 Cup Unbleached Flour

¼ Cup Sugar

½ Cup Salted Butter

Preheat the oven to 300° F. 

In a large bowl mix together the flour and sugar.  Add the butter, but don’t over mix.  Evenly press the shortbread mixture into a tart pan.  If you don’t have a tart pan then you may use a pie pan.  Smooth the top and prick the surface with the tines of a fork.  Bake on the middle rack for approximately 40 to 50 minutes. You will know when it is done when shortbread turns a light biscuit color.  Remove and place on a rack to cook for about 5 minutes.  Cut into approximately 16 wedges.

Cranberry Pineapple Relish

December 7, 2010

Cranberry Pineapple Relish

INGREDIENTS

2 Cups Fresh Cranberries

4 Cups Diced Pineapple

4 Cups Brown Sugar

1 Tablespoon Grated Ginger

1 Cup Pineapple Juice

½ Teaspoon Cinnamon

Add all ingredients in saucepan and bring to a boil until cranberries pop.  Cool in the refrigerator until ready to serve.  A twist on traditional cranberry relish.

Victoria’s Naughty Naughty Mashed Potatoes

November 26, 2010

Naughty Naughty Mashed Potatoes!

Serves 6

INGREDIENTS

5 Pounds Peeled & Cubed Russet Potatoes

2 Sticks Butter

¾ Cup Heavy Whipping Cream

2 Teaspoons Kosher Salt

¼ Teaspoon Garlic Powder

½ Teaspoon Fresh Ground Pepper

Place potatoes in a large pot and cover with cold water.  Cook potatoes in boiling water until very tender for approximately 20 minutes.  Drain well.  Mash potatoes with butter.  Add cream, salt, pepper and garlic powder.  Mix well.  Super yummy and super naughty.

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