1 cup soft butter
1/4 cup sifted 10x sugar
1 tsp vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cups walnuts
thoroughly mix together the butter, 10x sugar and vanilla. sift together the flour and salt. stir in the nuts. add the dry mixture to the wet mixture. chill dough. roll into 1″ balls or smaller. place on a cookie sheet and bake 10-12 minutes at 400 degrees. while warm, roll in 10x sugar. let cool. roll in 10x sugar again.
(although it can be made ANY time!)
1 cup finely shredded cheddar cheese (preferably a sharp cheddar) (measure after shredding, but pack it down in the measuring cup)
1 cup finely chopped pecans (measure after chopping)
1 (8 oz) pkg softened cream cheese (the brick kind, not the soft kind in the tub)
1/2 cup finely chopped green onions (you can use up to an inch of the stem)
1 small jar jalapeno jelly
combine all the ingredients except the jalapeno jelly. pack them into a small round mold, or form a ball and flatten it to resemble a hockey puck.
chill the cheese round for at least 2 hours. (overnight or even over several days is fine too.)
when you’re ready to serve, place the cheese round on a pretty serving plate. heat the jalapeno jelly in the microwave for a few seconds until you can stir it smooth. then spoon approximately 1/4 cup# over the top of the cheese round, letting it drip down the side and puddle on the plate. accompany it with a basket of crackers or cocktail bread, and enjoy.
one cheese round should serve as an appetizer for 6 to 8 people.
2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 tsp pure vanila extract
8 large eggs
1 1/2 tsp ground ginger
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
2 tsp salt
3 cups flour
10x sugar, for dusting
cinnamon cream (recipe follows)
CINNAMON CREAM
1 cup heavy cream
2 tbs 10x sugar
1/4 tsp ground cinnamon
preheat oven to 350°. butter a 10 cup ring mold pan & set aside. in the bowl of an electric mixer fitted with the paddle attachment, cream butters & sugars on medium speed until light & fluffy, 2-4 minutes. add the vanilla & mix. add the eggs, one at a time, mixing well after each addition. in a large bowl, sift together ginger,cinnamon, nutmeg, cloves, baking soda, baking powder, salt & flour. gradually add the flour mixture to the butter mixture & mix on low speed just until the flour has been incorporated. pour batter into prepared pan & smooth the top with a spatula. bake until a cake tester inserted into the middle comes out clean, 50-55 minutes. transfer pan to a wire rack to cool completely. invert onto a serving platter & dust with 10x sugar. serve garnished with cinnamon cream.
for cinnamon cream: place heavy cream, sugar & cinnamon in a chilled medium bowl. using a whisk whip cream until soft peaks form. cover with plastic wrap & refrigerate until ready to use.
2 cups flour
1 cup (4 oz) shredded swiss cheese
1 tsp sugar
1 tsp salt
1/2 tsp ground mustard
1/8-1/4 tsp cayenne pepper
1/2 cup plus 2 tsp cold butter (no substitutes)
9 tbs dry white wine OR chicken broth
1 egg, lightly beaten
sesame seeds AND/OR poppy seeds
in a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. gradually add wine or broth, tossing with a fork until dough forms a ball.
on a lightly floured surface, roll out dough to 1/8″ thickness. cut with 2″cookie cutters dipped in flour. place 1″ apart on ungreased baking sheets. brush tops with egg; sprinkle with sesame and/or poppy seeds. bake at 400° for 10-12 minutes or until lightly browned. remove to wire racks to cool.
makes 6 dozen
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg (optional)
2 eggs
1 1/2 cups eggnog
2 tbs butter OR margarine, melted
in a bowl, combine flour, baking powder, salt & nutmeg if desired. in another bowl, beat eggs, eggnog & butter; stir into dry ingredients just until moistened. pour batter by 1/4 cupfuls onto a lightly greased hot griddle. turn when bubbles form on top; cook until second side is golden brown.
makes 1 dozen
