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Linzer Bars (lattice top)

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Linzer Bars (lattice top)

 

1 stick butter, soft

1/2 cup brown sugar, packed

1/4 cup sugar

1 tsp grated lemon rind

2/3 cup almonds, lightly toasted and ground

1 egg, lightly beaten

1 1/2 cups flour

3/4 tsp double acting baking powder

1/2 tsp cinnamon

1/4 tsp salt

3/4 cup raspberry jam

 

Preheat oven to 375° F. Cream butter, sugars until light and fluffy; stir in almonds and egg. Sift together flour, double acting baking powder, cinnamon, salt and stir into creamed mixture; blend well. Press two thirds of the dough into 8 inch square baking pan.

 

Combine raspberry jam with lemon rind and spread over dough with spatula. Roll out the remaining dough 1/8 inch thick between sheets of, or until is wax paper and chill for 15 minutes, or until it is firm. Peel off the top sheet of paper, cut the dough into 1/2 inch strips and arrange in a lattice pattern over the jam.

 

Bake 30 minutes, or until golden brown. Sift confectioners’ sugar evenly over the top of the dessert, let cool and cut with serrated knife in 2 x 1 inch bars. Makes 32 cookies

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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Granny’s Spinach Pie

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Granny’s Spinach Pie

 

1 pkg. frozen spinach, chopped

½ cup milk

½ cup half and half

½ cup onion, finely chopped

¼ cup mushrooms, chopped

1 tsp salt

¼ tsp nutmeg

Dash of pepper

3 eggs, slightly beaten

Cheese pie crust, see below

 

Cook spinach, drain well.   Add milk, half and half, onion, mushroom, salt, nutmeg and pepper; add one egg at a time and blend well after each.

 

Cheese Pie Crust

 

1 cup Cheddar cheese, shredded

¾ cup flour

½ tsp salt

¼ tsp dry mustard

¼ cup melted butter

 

Blend cheese, flour, salt, dry mustard and finally melted butter.   Pat into buttered 9 inch pie pan.   Pour in spinach mixture.   Bake at 400 degrees F. for 15 minutes.  Reduce heat to 325 degrees F., bake for 20 to 25 minutes.

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Baked Chicken Kiev

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Baked Chicken Kiev

 

1/4 cup butter

2 Tbs. fresh parsley, minced

1/4 tsp. dried rosemary

1/8 tsp. garlic powder

2 boneless skinless chicken breasts, halved

2  1/2 Tbs.  milk

3  1/2 Tbs. fine breadcrumbs

round wooden toothpicks

3/4 lemon, cut into wedges for a garnish, optional

 

 

Combine butter, parsley, rosemary, garlic and pepper to taste in a small mixing bowl. Shape butter mixture into four 2 inch long sticks; freeze until firm.
Preheat oven to 400 degrees F.
Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/4 inch thickness with a rolling pin or mallet.   Place 1 seasoned butter stick in the center of each chicken breast; fold ends over butter and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the milk and coat thoroughly with breadcrumbs.

Bake for 25 minutes or until browned. Remove from oven. Reserve juices from pan to spoon over each portion of chicken when serving, garnish with lemon wedges if using and enjoy!

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Cocoa Dream Cookies

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Cocoa Dream Cookies

 

2 1/4 cups all-purpose flour
1/2 cup Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 cup brown sugar, packed
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Chocolate Chips

 

Preheat oven to 375° F.

 

Mix together flour, cocoa, baking soda and salt, set aside.

Cream together butter, sugars, and vanilla extract in large mixer bowl until creamy.   Beat in eggs until light and fluffy.

 

Mix together flour, cocoa, baking soda and salt.   Gradually beat flour mixture into butter mixture.  Stir in chocolate chips.   Drop by rounded tablespoon onto ungreased baking sheets.

 

Bake for 8 to 10 minutes or until cookies are puffed up.    Cool on baking sheets for 2 minutes; cool completely on wire rack.    Enjoy!

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Black Bean Lasagna

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Black Bean Lasagna

2 Tbsps. olive oil

2 cups onions, chopped

3 cups sweet bell peppers (half green, half red)

3 garlic cloves, minced

1 can tomatoes, diced

1 cup corn

2 tsps. Cumin

1 tsp. coriander

2 cans black beans, drained

1/2 cup fresh cilantro, chopped

8 oz. cream cheese

5 Tbsps. cream or half and half

2 cups salsa

12 lasagna noodles

2 cups Monterey Jack cheese, shredded

 

Preheat oven to 375 degrees F.   Grease a 9 x 13 baking dish.

 

In a large skillet over medium high heat, get oil nice and hot.   Add onion, peppers and garlic and sauté for about 5 minutes.     Stir in tomatoes, corn, cumin, and coriander; cook 3 to ­4 minutes.  Stir in beans and cook another 3 minutes.   Remove from heat and let cool a bit.   Stir in cilantro, cream cheese and cream.

 

Spread 1/4 cup salsa in bottom of prepared baking dish.    Arrange 4 noodles, overlapping slightly over salsa and top with half the bean mixture, 1/2 cup cheese and 1/4 cup salsa.   Repeat layers, ending with noodles. Spread remaining salsa over noodles and sprinkle some cheese.

 

Cover and bake for about 40 minutes.  Uncover and bake another 10 to ­15 minutes or until cheese melted.   Remove from oven, let sit a bit.   Serve and enjoy!

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Lemon Dill Chicken

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Lemon Dill Chicken

 

2 Tbsps. olive oil or coconut oil
2 Tbsps. lemon juice
1 tsp. garlic flakes or ¼ tsp garlic powder
1/2 tsp. dill weed
1/2 tsp. salt
2 boneless skinless chicken breasts, halved

 

Preheat oven to 450 degrees F. or broil on high.

 

In a small bowl mix together oil, lemon juice, garlic, dill weed and salt.

Place chicken on rack in broiler pan, then brush with lemon mixture.  Broil 6 to 8 minutes, turn and brush with lemon mixture and broil 6 to 8 minutes longer or until golden brown and fork tender.

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Log Cabin Cookies

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Log Cabin Cookies

 

1 cup shortening

2 cups sugar

3 eggs

2 tsp lemon extract

5 1/4 cups flour

1 orange rind, grated

8 tsp baking powder, really

1 cup milk

Powdered sugar for rolling

 

Preheat oven to 350° F.    Grease cookie sheet.

 

Cream together shortening and sugar; beat in eggs, lemon extract.   Beat in flour, grated orange rind, and baking powder (sounds like a lot of baking powder but this is correct).   Add milk and blend.    Chill for an hour.   Drop by teaspoon onto powdered sugar and roll into a ball.   Bake 8 to 10 minutes or until edges are golden.

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks