Almond Roca Cookie Bar

Almond Roca Cookie Bar
Ingredients
SHORTBREAD
2 c Butter
1 c Brown sugar
1 c White sugar
2 tsp Vanilla
2 egg yolks beaten
Mix dry together prior to making recipe
2 c flour
1/2 tsp salt
4 tsp baking powder
Topping
use food processor and grind ingredients separately and put into separate bowls save for after baking.
2 c semi sweet or milk chocolate chips or milk choco. candy bars milled to small pieces
1 c almonds milled to small bits not powder


Just a tip* To evenly smooth shortbread on sheet I use a sheet of waxed paper layed over the hand flattened dough and a flat sided glass and gently smooth the dough for a more even bar.

Instructions for Almond Roca Cookie Bar
Preheat oven to 350 degrees. Mix shortbread ingredients in order. Pat into greased cookie sheet and bake for 20 minutes or until browned on top. Remove from oven and by hand quickly sprinkle ground chocolate chips as evenly as you can over hot shortbread. Top with chopped almonds. Cool slightly and cut into bars.

Fabulous Candied Yams

JONSIE’S CANDIED YAMS
• 5 LBS FRESH YAMS
• 1 LG CAN PINEAPPLE TIDBITS (DRAINED BUT SAVE JUICE)
• 1&1/3 CUPS HEAVY WHIPPING CREAM
• ¾ CUP BROWN SUGAR (PACKED)
• 2 TBLS. CORNSTARCH (HEAPING)
• 1 LG. BAG FRESH MARSHMELLOWS (WE LIKE KRAFT)

PEEL AND CUT UP (INTO UNIFORM SIZED PIECES) YAMS INTO BOWL OF WATER TO KEEP FROM TURNING BROWN, DRAIN AND PLACE INTO 11”X13” BAKING DISH SPRAYED WITH A NON-STICK SPRAY LIKE PAM, WE PREFER A GLASS PAN TO METAL.

SCATTER PINEAPPLE TIDBITS OVER YAMS. THEN POUR WHIPPED CREAM OVER THE TOP OF THAT, SPRINKLE BROWN SUGAR ON NEXT.

MIX PINEAPPLE JUICE FROM THE CAN OF PINEAPPLE INTO THE CORNSTARCH IN A BOWL UNTIL SMOOTH.
POUR THIS MITURE OVER THE BROWN SUGAR, WHPPING CREAM AND YAMS AND GENTLY TURN WITH A SPOON TO MIX SLIGHTLY.

BAKE AT 350 F OR 177C FOR 45 TO 60 MINUTES OR UNTIL THE SAUCE THICKENING
*SAUCE WILL THICKEN MORE AS COOLS.

TAKE OUT OF THE OVEN AND PLACE MARSHMELLOWS EVENLY ACROSS THE TOP AND RETURN TO THE OVEN UNTIL THEY ARE PUFFED UP AND BROWNED LIGHTLY ACROSS THE TOP.
LET SET FOR A FEW MINUTES BEFORE SERVING, THIS ALLOWS THE SAUCE TO THICKEN FURTHER.

…AND THIS COMES WITH THE MOST IMPORTANT INSTRUCTION OF ALL; EAT SOME FOR HER TOO :)
WITH LOTSA LOVE, JONSIE

BLACKBERRY COBBLER

1/2 c. butter
1 c. all-purpose flour
1 c. sugar
1 tbsp. baking powder
1/8 tsp. salt
2/3 c. milk
1 (16 oz.) pkg. frozen blackberries, thawed

Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well. Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir. Bake at 350 degrees for 45 minutes or until golden brown.

Cousin Kristi's sharing the "mug cake"

FIVE MINUTE CHOCOLATE MUG CAKE


(for those "splurge" moments)

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar (or other)
2 tablespoons baking cocoa
1 egg (or substitute)
3 tablespoons milk
3 tablespoons oil (olive, etc....olive is actually very good in cakes)
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. Can be shared if you want.
EAT!



And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Waffle-ing Norwegian Style

Norwegian Vafler (Waffles)  



6 eggs
1/2 cup sugar
1 tsp. ground cardamom
1 1/2 cup flour
1 tsp. baking powder
Pinch of salt
1 cup sour cream
1/2 cup melted butter
3 Tbsp. butter for frying PreparationMix eggs, sugar, and cardamom together in a big bowl. Add in flour, baking powder, and salt. Mix these ingredients and beat in sour cream and butter until the batter is smooth. Let the batter sit for about 20 minutes before you being making the waffles. Heat up the iron and brush some of the butter of the surface, you are now ready to make some great waffles.
If you are looking for Scandinavian Cookware or Waffle makers, This would be my 1st choice fjorn.com/scandinavian-kitchen-cookware. I also shop Ebay and Amazon.com

A Comment that made me laugh.
Saltwater Said: You said one could eat them with out adding anything and that was totally true.
I tried some with our raspberry jam. The wife put syrup on them, and Reggie said they would even be good with dirt.

I'm loving you guys, and Reggie a big hug for you.

This is a family traditional recipe, we have enjoyed it and mostly savor every bite.
.Norwegian Vafler (Waffles)
I also shop Ebay or Amazon.com Too.
the story on these is here

Chocktails for the holiday of Love

Valentine Cocktails click here

Chocolate Fondue

Chocolate Fondue

1/4 lb good bittersweet or semi-sweet chocolate

1/2 cup crème fraiche

3 tablespoons unsalted butter

1 teaspoon vanilla extract, espresso, brandy, orange oil, fruit syrup, or liqueur

In a small fondue pot, combine the chocolate, crème fraiche, butter, and flavoring. Place over the fondue burner, using the tea light, and allow the chocolate to melt. Stir until fondue is smooth.

Your chocolate fondue keeps up to a week in the refrigerator. Reheat over very low heat before serving.

Makes 2 cups, serves 8 to 12.
To serve, keep warm while guests dip any of the items below.
good dipping ideas
Strawberries (may be seasonal)

Pineapples (may be seasonal)

Bananas

Apple slices

Marshmallows

Maraschino Cherries

Pretzels

Potato chips

Cream Puffs

Assorted Cookies (especially butter cookies)

Rice Krispy Treats

pound cake

or drizzle over homemade ice cream scooped balls that have been refrozen after scooping and brought out just before its time to serve in a well chilled fancy bowl.

Yummm, these were great!

They were and I emphasize "Were" delicious. I made them and others as my annual cookie gifts (Our edible Christmas card) for the Mr.s customers. They are so going to love these. Of course they must go through great scrutiny, mine and the Mr.s taste tests first. They'll be lucky if they make it to the customer I seen the "man these are great cookies" in the Mr.s face when he tried them.
They are tender yet crispy, and chocolatey but with great finish. They'll make you crave a glass of milk to dunk them in. I'm scandinavian, we dunk everything :)

Double Chocolate Sable Cookies (France)
From Food Network Kitchens 12 days of cookies

Sable in French means "sandy" — these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate.



For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.


3 ounces bittersweet chocolate, frozen for 10 minutes
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
5 1/4 ounces (11 tablespoons) unsalted butter, softened
1 cup sugar
1 large egg yolk

Grate the chilled chocolate with a fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

*(I eliminated this step below and just used a mini cookie scoop the kind similar to an ice cream scoop but smaller and it worked great) YaY, less work and great result.

**Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

Transfer cookies to a rack to cool completely. Serve.

Potato Dumplings and a bonus Norwegian Meatballs and Gravy recipe

2 pounds potatoes, peeled and cut into 3/4-inch cubes
Two 1-inch-thick slices white bread, crusts trimmed and bread cut into 1-inch cubes (use good hearty white bread)
1 tablespoon butter, melted
Salt
2 large eggs
1 to 1 1/2 cups flour
1 teaspoon pepper
1/8 teaspoon nutmeg

1. Preheat the oven to 400°. Place the potatoes in a large saucepan with enough salted cold water to cover by 1 inch. Bring to a boil, then simmer until the potatoes are tender, 12 to 15 minutes. Drain in a colander, then transfer to a bowl and mash thoroughly. Spread the mashed potatoes on a plate and set aside to cool.
2. Meanwhile, on a rimmed baking sheet, toss the bread cubes with the melted butter and salt to taste. Bake until the croutons are crisp and slightly browned, about 10 minutes.
3. In a large bowl, lightly beat the eggs. Add the cooled mashed potatoes, 1 cup flour, 1 1/2 teaspoons salt, the pepper and nutmeg; stir with a large wooden spoon until a heavy dough forms. If the dough is too wet to form into dumplings, add more flour, about 1/4 cup at a time; the dough should be slightly sticky.
4. On a work surface, cut the dumpling dough into 12 equal pieces. Press a crouton into a piece of dough and shape the dough into a ball around the crouton (wet your hands to prevent the dough from sticking). Repeat with the remaining dough and croutons.
5. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water and cook until they float to the surface, about 10 minutes. Remove and serve.


**Because I tend to cook by feel and a touch of this n that, I found this on http://www.rachaelraymag.com/ and its pretty darn close to how I'd make them. I like these sliced and served with Norwegian meatballs and gravy.
...or a hearty stewed beef, Elk or ever Venison in a nice rich gravy with carrots and onions, almost like a stew base with no potatoes, a good dish to make from leftover pot roast. Yummm.
You can even slice and fry leftover dumplings with a few walla walla sweet onions and serve with eggs and a sliced and pan seared, smoked kielbasa sausage for breakfast the next day.

I've even refridgerated them overnight after they were boiled and froze them on a cookie sheet and then put them in freezer bags for future use. I would use them within a short period of time say a month or two. Let thaw in refrigerator overnight if possible.
 

Norwegian meatballs and gravy

3 pounds ground meat  I use lean ground beef or Elk or Deer or combination. Sometimes pork too.

1 and 1/2 packages mrs grass onion soup mix

1/4-1/2 tsp. nutmeg
1/4-1/2 tsp. allspice

1 tsp.pepper

2 eggs beaten lightly

1/2 Cup milk or half n half

1/2-3/4 Cups progresso bread crumbs reg. or seasoned no matter.

1/4 cup Worcheshire sauce

----------------------------------------------------------------

8-10 oz. water

2-3 tablespoons fine chopped onion( Optional)

more pepper to taste

2 tsp. Flour +1/2 cup water (optional)

Dump all into a large bowl and with clean hands, mix,( do not over mix) until all is incorporated. Meatballs can become tough if mixed to long. Form the size meatball you like. Mine usually fill my cupped palm for ease of rolling in my hand.  Place on plate until all are made,

 (Once you get quick you can eliminate the plate and go right to the pan that is preheating.)

***A note on the pan***

I have always used a pan that has NO non stick surface, I want the pan drippings to form a goodness layer on the bottom while frying the meat balls. It's a little secret, mine is 20+ years old and once had a non stick surface that wore off to a certain point and I sanded off the rest for a great meatball pan.

I spray my pan with pam  to start and heat to medium heat, adjust to keep from burning according to your stove.. Then add meatballs, all will eventually fit if you pan is 12"x 3' or so. I drizzle olive oil lightly over meatballs to get a sizzle going, Brown the heck out of the meatballs. 

(Optional Add 2 -3 table spoons finely chopped onion to pan) Extra flavor

Turn with a big serving / tablespoon carefully until firm. Notice the goodness in your pan forming now?... No?, turn up the heat a little.

Once you have firm meatballs and a good brown color all over you can then add 8-10ozs of water and let the de glazing process begin. That's where all the flavor is.

I then open 2 cans cream of mushroom soup, I like Cambells best. stir in the can to make it creamy-er. I then remove meatballs to a bowl for the room to mix in the soup with a whisk. If its too thick add a little water (a little thinner than gravy) Make sure you are getting all the good stuff of the bottom of the pan while whisking.  Now add back the meat balls and the pan will be full. I've had to eat a meatball at this point to make room, lol.. Simmer for about 45 mins of pure scent-sory torture.  it's your call at the end if you need a little flour and water to make the gravy thicker or not if its good like it is. Serve over white rice, pasta (Wide egg noodle), Spaetzle or potato dumplings. 

Asparagus Gruyere Tart

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.



Ingredients

Flour, for work surface
1 frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Directions
1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes

recipe exchange via MIL