Cookies - Kahlua Gingerbread

Ingredients:

• 1/2 cup shortening
• 1/4 cup butter
• 1/2 cup light brown sugar
• 1 large egg
• 1/2 cup granulated sugar
• 1/4 cup light molasses
• 2 Tbsp. Kahlua
• 1 Tbsp. baking soda
• 2-1/4 cups sifted flour
• 1 tsp. salt
• 1 tsp. ginger
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg

Instructions:

Preheat oven to 350°F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Resift flour with soda, salt and spices. Add to creamed mixture; blend well. Cover and chill two hours or longer to firm dough. On well-floured board, gently roll dough, a portion at a time to 3/8 inch, (keeping remaining dough chilled). Dough will be tender and soften on rolling. Cut with floured cookie cutters. Use metal spatula to transfer to lightly greased cookie sheet. Bake about 8 minutes. Let stand one minute to firm. Cool on rack.

Kahlua Icing

In large bowl, combine 1 lb. powdered sugar, 1/4 cup Kahlua, 3 Tbsp. each shortening and butter and 2 tsp. light corn syrup. Tint with food colouring if desired. Pipe to decorate cookies or if you prefer to spread, add 1 to 2 Tbsp. Kahlua to the icing to thin. Makes 2 1/2 to 3 dozen gingerbread cookies.

Cookies - Brown Sugar Pecan Shortbread

Ingredients:

• 450 ml flour, divided
• 250 ml pecans
• 250 ml butter
• 250 ml brown sugar
  

Instructions:

In a food processor, grind 225 ml flour with the pecans. In a separate bowl cream together butter and sugar. Stir in pecan mixture and remaining flour. Shape dough into 2 logs, about 3.75 cm in diameter. Wrap shortbread dough in plastic wrap and chill for 2 - 3 hours. Slice into 6 mm thick rounds. Bake at 300°F on ungreased cookie sheets for 20 minutes. Do NOT over bake! Yields 6 dozen.

Breads - Croissants

Ingredients:

• 1 pkg. yeast
• 1 cup warm water
• 3/4 cup evaporated milk, undiluted
• 1-1/2 teaspoons salt
• 1/3 cup sugar
• 1 egg
• 5 cups unsifted flour
• 1/4 cup margarine, melted & cooled
• 1 cup firm margarine, refrigerator temperature
• 1 egg beaten with water
  

Instructions:

Soften yeast in warm water for 10 minutes. Add next 4 ingredients plus 1 cup of flour. Beat to make a smooth batter. Blend in melted margarine & set aside. In a large bowl cut the firm margarine into the remaining flour until the size of peas. Pour yeast batter over top & carefully turn with a spatula to blend, only until flour is moistened. Cover with plastic & refrigerate 4 hours or up to 4 days.

Remove dough to floured board. Press into ball & knead about 6 turns to release air bubbles. Divide into 4 equal parts. Work with 1 part, leaving remaining dough in fridge in plastic.
Roll dough into 17" diameter circle, cut into 8 equal pie shape wedges. Roll toward point & shape into a crescent. Place the croissants on ungreased sheet, allowing 1-1/2" space around each croissant. Cover & let rise about 2 hours, until double. Brush with egg & water mixture & bake at 350°F for 35 minutes, until brown.

Bread - Herb Bread Sticks

Ingredients:

• 1 tablespoon yeast
• 3/4 cup warm water
• 2 cups biscuit mix
• 3/4 cup ground flax seed
• 1/2 teaspoon celery seed
• 1 teaspoon poultry seasoning
  
  

Instructions:

Mix yeast in water & let soften & rise. Stir in remaining ingredients & beat vigorously for 2-3 minutes. Knead bread dough on lightly floured board until smooth. Form into 6" long “sticks” & place on greased sheet. Bake at 375°F for 10-15 minutes, Serve warm herb bread sticks with soup!

Cookies - Danish Almond Paste Shortbread

Ingredients:

• 1 lb. unsalted butter, at room temperature
• 1-3/4 cups fine granulated sugar
• 2 eggs, beaten
• 4 cups flour
• 1/4 teaspoon soda
• 1/2 teaspoon salt
• 1 cup almonds, finely chopped
• 1 teaspoon almond extract
• 3/4 cup almond paste

Instructions:

Cream butter & sugar until whipped cream texture; add eggs. Sift flour, soda & salt; add to butter mixture. Add remaining ingredients; blend well.

Line 15 x 10" pan with waxed paper. Pat shortbread mixture in & cover with waxed paper; chill overnight.

Invert shortbread onto board & cut into strips 2-1/2" x 1/2 “. Bake on ungreased baking sheet at 275°F - 375°F for 10-20 minutes.

Appetizer - Olive-Cheese Puffs

Ingredients:

• 24 stuffed green olives
• 1/4 cup soft butter or margarine
• 1 cup sharp orange cheese, grated
• 1/4 teaspoon salt
• 1/2 cup flour
• 1/2 teaspoon paprika
  

Instructions:

Blend cheese & butter. Stir in flour, salt & paprika; mix well. Drain olives & dry slightly with paper towel. Mold small pieces of dough around each olive & place on cookie sheet. Bake at 400°F for 10 minutes, until golden, or freeze & bake frozen for 15 minutes. Serve hot!

Condiments - Saskatoon-Rhubarb Chutney

Ingredients:

• 4 cups saskatoon berries
• 4 cups rhubarb, coarsely chopped
• 1-1/2 cups golden seedless raisins
• 1-1/2 cups cider vinegar
• 1-1/2 cups firmly packed brown sugar
• 1 large onion, finely chopped
• 2 teaspoons dry mustard
• 1 teaspoon ground coriander
• 3 tablespoons grated fresh ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup red wine
  
  

Instructions:

Combine all ingredients in a large, heavy saucepan & bring to a gentle boil. Simmer for 20 minutes, stirring frequently. Remove 2 cups of mixture & puree in food processor. Return puree to the saucepan & continue simmering, stirring frequently until thickened, about another 20 minutes. Pour into hot, sterilized canning jars & seal. Process in boiling water bath for 15 minutes. Makes five 8oz. jars.

Condiments - Gourmet Wine Mustard

Ingredients:

• 2 cups dry white wine
• 1 large onion, chopped (approx. 1 cup)
• 2 cloves garlic, minced
• 4 oz. dry mustard
• 2 tablespoons honey
• 1 tablespoon oil
• 2 teaspoons salt
• A few drops of tabasco sauce
  

Instructions:

Combine wine, onion & garlic in small saucepan; heat to boiling; lower heat & simmer 5 minutes. Pour mixture into a bowl & cool. In a small saucepan, strain wine mixture into dry mustard, beating constantly with a wire whip until very smooth. Blend honey, oil, salt & tabasco into mustard mixture. Heat slowly, stirring constantly until mixture thickens; cool. Pour into non-metal containers, cover & chill at least 2 days to blend flavors. Makes approx. 2 cups. Keep refrigerated.