October 14, 2011 – 8:51 pm
Ingredients:
Shortbread Cookie dough -
1 1/4 cup all purpose flour
3 tablespoons sugar
1/2 cup butter
almond slivers
Directions:
In a mixing bowl combine flour and sugar. Cut in butter till mixture resembles fine crumbs and start to cling. Form the mixture into a ball and knead till smooth.
Then take a bit of the dough and roll out in a “tube” about the width of your finger (a little smaller but not much). Cut the tube into finger-length pieces. Use a knife to put the knuckles and an almond sliver in the nail bed. Place on an ungreased cookie sheet.
Bake at 325 for 25 to 30 minutes or till bottom just start to brown and center is set. Let cool a little before removing from cookie sheet as they will break if you do it too soon!
Ingredients
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/2 cup vegetable oil
1/3 cup water
1 cup fresh or frozen unsweetened raspberries
Directions
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan.
Ingredients:
1 1/3 c buttermilk
1/4 c Vegetable Oil
2 c Corn Meal Mix
butter
Directions:
Heat oven to 450 and coat a 8 or 9 inch oven proof skillet with butter or crisco. Place skillet in oven for 7-8 minutes or until hot.
Stir buttermilk, oil and corn meal mix until smooth. Batter should be creamy and pourable. Pour into prepared skillet.
Bake for 20-25 minutes or until golden brown
November 6, 2010 – 5:49 pm
Ingredients
3 avocados – peeled, pitted, and mashed
1 teaspoon salt
1 teaspoon minced garlic
1 pinch ground pepper
Add 3-4 spoonfuls of salsa – Use “Sammy’s Salsa” recipe
Directions
In a medium bowl, mash together the avocados, salt, pepper and garlic. Stir in Sammy’s Salsa. Refrigerate 1 hour for best flavor, or serve immediately.
