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Monday, May 22, 2017

Fresh Apple Bundt cake

1-1/4 cups vegetable oil
2 cups sugar
2 eggs
2 teaspoons vanilla
3 cups Gold Medal® all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup chopped pecans
1 cup shredded sweetened coconut
3 cups peeled  chopped apple (use your favorite baking apples, I used pink lady

1 overripe banana

Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar. Add the eggs and vanilla and beat until well combined. With the mixer on low speed, add in the flour, baking soda, salt, nutmeg and cinnamon until well combined. Fold in the pecans, coconut and apples. Batter will be thick. Spread batter evenly into prepared cake pan and bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean.

Let cake cool in pan on a wire rack for 15 minutes. Invert pan on wire rack until cake drops out. You might want to tap the bottom of the pan with a knife a few times to loosen the cake and make sure it came out in one piece. Slice and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the time to do ALL the things YOU L♥ve.

Apple bundt cake

This is a great cake.  I didn't do the glaze on this cake I just used powdered sugar.  Was delicious.  Give it a try.  Would be great for a brunch or just for coffee and cake time.

2 cups sugar
3 large eggs
1 1/2 cups vegetable oil
1/2 cup orange juice (regular or fresh)
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup walnuts, finely chopped
2 1/2 cups peeled, cored, and finely diced sweet apples (about 4 medium apples)

6 tablespoons (3/4 stick) butter
3/4 cup sugar
1/2 teaspoon baking soda
¹⁄3 cup buttermilk

Preheat the oven to 325 degrees F. Thoroughly grease a 10-inch Bundt pan with Crisco and lightly flour it.

With an electric mixer, beat the 2 cups sugar, eggs, and oil until smooth. Add the orange juice and mix well. 

Sift together the flour, salt, 1 teaspoon baking soda, and cinnamon. Add the flour mixture to the sugar mixture and beat well. Add the vanilla. 

Stir in the walnuts and apples, until blended. Pour the batter into the prepared pan. 

Bake for 1 hour and 30 minutes. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn out onto a cake plate.

Combine the 6 tablespoons butter, 3/4 cup sugar, 1/2 teaspoon baking soda, and buttermilk in a large saucepan and bring to a boil. Boil the mixture for 5 to 10 minutes, until it thickens slightly and begins to turn light brown. Take off the heat. 

Using a toothpick, punch 15 or 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. 

Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

Thanks for stopping by, have a great week and Always Remember to Find the time to Do ALL the things you L♥ve.

Monday, May 15, 2017

Banana Carrot Oreo Muffins with crumb topping

This is such a quick easy recipe and it's made in one bowl, how great is that!  It's always best to use banana's that are really ripe, but if you only have fresh you can pop them in the microwave for about 30 seconds and they'll mush right up.  I always keep banana's in the freezer just in case I have to make something quick.

350° makes 11 regular size muffins or one loaf pan.

1 1/2 cup flour
1 large egg
1/3 cup oil
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh nutmeg
1/4 allspice
1/2 cup sugar
pinch of salt
2 over ripe bananas
1 carrot shredded
5 or 6 oreo cookies smashed or ground up
** optional nuts and raisins**

crumb topping
1/2 cup powdered sugar
1./2 al flour
4 TBL melted butter
1 tsp cinnamon
extra powdered sugar if you want to sprinkle on top when cooled.

Preheat oven 360° and line muffin tin or spray really well.  Same if you're using a loaf pan
cooking time for muffins 16-202 minutes   loaf   55-65 minutes  both done when toothpick inserted comes out clean.

In large bowl mash banana's then add oil and carrots.  Mix .. Add egg, vanilla, and sugar, mix with a spatula.  Stir in dry ingredients and oreos.  Add the nuts and raisins now if you're going to put them in.  Make the crumb topping.  Use a large ice cream scoop and fill muffin tins, they will rise nicely.  Put the crumb topping on before you bake.  Bake at 350° for about 16-20 minutes cool and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the Time to do ALL the things You Love.

Monday, May 8, 2017

spiced mini bundt carrot cakes

I made these for a friend who just loves carrot cake.  I stumbled upon this recipe on Pinterest and low and behold it was a WW recipe.  I changed it a bit and I must say they really are yummy.  Just the right size for a little snack and also good to not overdo.

Ingredients:  my changes in red

1 cup AP flour *can use white whole wheat*
1/2 cup oats
1/2 cup sugar
1 apple diced and made into applesauce with magic bullet and little water
2 large eggs *room temp*
  • 1/2 tsp Allspice
  • 2 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 3/4 tsp Nutmeg, freshly ground
  • 1/2 tsp Sea salt
1/3 cup light sour cream
2 TBL coconut oil
2 cups shredded carrots
1/3 cup golden raisins **optional**
***2 tsp vanilla*** I forgot this and they are still great

Preheat oven 350°, spray mini bundt pans with cooking spray, or you could use muffin tins if you don't have these.  *makes 12*

Combine dry ingredients and set aside
Shred carrots
In a large bowl, whisk eggs, sugar. applesauce,  sour cream, coconut oil and the vanilla if you use it. .  Stir flour mixture into egg mixture until just coated - do not over-mix. Finally, fold in grated carrots and raisins.

Fill Bundt pan with batter ( flat to the top of each). Bake for 30 minutes or until testing stick comes out clean and Bundts spring back

Let stand in Bundt pan for 5 to 10 minutes on a wire cooling rack.
Gently twist each Bundt and remove to cool on the wire rack.  Sprinkle with powdered sugar or if you not watching your weight put cream cheese frosting on them!  :)

These freeze well, just wrap individually, when you want a treat just defrost and enjoy.  They will stay fresh up to 2 months in freezer.

Monday, May 1, 2017

Lemon Honey Mini Muffins

Was trying to think of something quick and easy to make for work and came up with these.  They go together very quickly and are really tasty.  Next time I will maybe try them with poppy seeds and then again with blueberries and also cranberries.

I made these in my mini rectangle muffin tin, they are so cute.  I sprayed it very well and they just popped right out.

Serves 12 and one regular size muffin..

Honey Lemon Muffins 

1 1/2 c. all purpose flour

1 tsp baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

1/2 c. honey

1/4 c. lemon juice

1/4 c. light stick butter, melted

1/2 tsp. grated lemon peel


1/2 c. powdered sugar

lemon juice
drizzle of honey

additional grated lemon peel

In a large bowl, combine flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients until moistened.

Coat muffin cups with cooking spray. Fill half full. Bake at 375 for 15-18 minutes. Cool for 5 minutes before removing from pan.

In a small bowl, combine powdered sugar, lemon juice and lemon peel until drizzling consistency. Drizzle over muffins.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, April 24, 2017

Boneless Pork Roast with potatoes and carrots

Made this for dinner one Sunday night.  I have so much food in the freezer I could eat for a year and never go to the store.  I believe I got this habit from my MOM, she did the same thing and I can remember as a kids I would always ask her ..."gee Mom why do you have so much food??  Her reply was always the same, ya never know when you won't be able to go food shopping and what if company dropped in, you'd always have food to make".  I would say now, pure logic.

This meal goes together quickly and not much fuss.  Make the marinate.
put meat (that has salt and pepper both sides) in a plastic bag, pour the marinate over pork and refrigerate about an hour or you could do over night if you have the time and have planned ahead.  Cook your potatoes and carrots for about 12 minutes, drain and set aside.

put dry spices, garlic, lemon juice , zest, olive oil s & P in a blender or magic bullet and blend til you get a nice smooth texture.

3 lbs boness pork loin
5-6 russet potatoes
4 large carrots
6-7 cloves garlic
zest of 1 lemon
juice from lemon
2 heaping TBL oregano
1/4 tsp thyme
1/3 cup olive oil
salt and pepper.

Remove meat from bag, put in roasting pan and bake at 350°  for about an hour.  Add the potatoes and carrots after that hour and cook for another 45 minutes or so, until veggies are tender and meat is 145° internal temp.  Use a meat thermometer to always make sure you meats are cook properly.  I use the one with the probe and little counter thing that goes off when the meat is ready.  Let it rest at least 20 minutes, carve and serve.  You could make a pan gravy if you wanted from the drippings.  I put the information for that below.

**Pan gravy**  Use the dripping from roast and add a little water, stir then add some chicken stock or more water .  Make a slurry of corn starch or flour using water and dry mix.  Add to pan dripping and cook until it thickens.  Add salt and pepper to taste.  Serve over meat is desire.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things You L♥ve.


Monday, April 17, 2017

Chocolate Banana bread

2 medium bananas (about 1 cup), over-ripe
6 oz (3/4 cup) plain 2% Greek yogurt OR Applesauce OR Sour Cream
1 large egg
1/4 cup canola oil
1/4 cup whole milk
1 tsp pure vanilla extract
2/3 cup granulated sugar
1 Tbsp (packed) light brown sugar
2 Tbsp natural unsweetened cocoa powder
1/2 tsp sea salt
1-1/4 tsp baking soda
1-2/3 cups all-purpose flour
optional: 1/4 cup semisweet or bittersweet chocolate, chopped and chopped walnuts

  1. Preheat the oven to 375° ­. Lightly grease a 9x5 loaf pan. Set aside.
  2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
  3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
  4. Fill loaf pan *these could be made as muffins too**.
  5. Bake for 16-19 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature

Monday, April 10, 2017

Potato Wedges- Super Easy

These are super easy to make and are a great side dish with any meal.  Give them a try.

  • 3 large russet potatoes
  • 2 tbsp olive oil
  • 1 cup shredded cheddar cheese
  • ½ cup bacon bits (or cooked & roughly chopped bacon)
  • ¼ cup chives
  • salt/pepper to taste

  1. Wash potatoes & cut each into 4 wedges
  2. Cut out most of the inner part of the potato
  3. Place potatoes in a shallow microwave safe dish & microwave uncovered 10 minutes (or until tender)
  4. Remove & brush both sides of each wedge with olive oil & place on a baking sheet
  5. Sprinkle with salt & pepper & top with cheese, bacon & chives
  6. Broil in oven approx 5 minutes or until cheese is melted

Tuesday, April 4, 2017

Pecan coconut banana bread

This bread is really yummy.  The coconut and pecans are a great addition to the slight banana taste.  Give it a try.  Goes together fairly quickly and makes a nice loaf.  Bet they would be great as muffins also.  Maybe next time. 


1/2 cup half n half with 1 tsp cider vinegar or ½ cup vanilla yogurt (I used the 1/2 n1/2)
1 egg
3 medium bananas, mashed (about 1⅓ cups)
3 tablespoons vegetable oil
1⅓ cup flour
½ cup sugar
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
½ cup shredded coconut
Streusel Topping
3 tablespoons flour
3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons coconut
2 tablespoons pecans

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

In a large bowl combine flour, sugar, baking soda, salt, pecans and coconut.
In a separate bowl, combine yogurt, egg, oil and bananas. Add to flour mixture and stir just until moistened. Do not over mix. Pour into prepared pan.
Combine topping ingredients until crumbly and sprinkle over batter.
Bake 55-65 minutes or until a toothpick comes out clean.

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO ALL the thngs You L♥ve.

Monday, April 3, 2017

Pecan Pie Cookies

A co worker posted these on FB back in October and I asked if this was a hint that she wanted me to make them for work.  Her reply "hell yes".  I am not a fan of pecan pie because I think it's way to sweet but there were good.  Maybe because it's just a bite or two.  I doubled the recipe because it said it only made 12 cookies, well that would never be enough for the crew at work, they've been know to eat 4 dozen.  :)

1 prepared single pie crust (homemade or purchased, I used Pillsbury) 
2 tablespoons butter, melted 
½ cup pecans, chopped 
⅓ cup packed brown sugar 
¼ cup corn syrup 
2 eggs 
⅛ teaspoon salt 
Optional ¼ cup semi sweet or milk chocolate chip for decorating 

Instructions 1. Preheat oven to 400 degrees. 2. Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stove top over medium­low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside. 3. Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about ⅛­1/4" up on the edges. 4. Spoon 1 tablespoon of the pecan mixture into each circle. 5. Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. 6. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, March 27, 2017

Crockpot Asian Short Ribs

  • I made this a while back on a snowy Kansas Day.  I made fried rice to go along with it and some plain white rice.  It's a quick tasty meal.  The ribs literally fall off the bone.  I'm not a big fan of short ribs because there isn't much to eat on them but this is a good way to make them without much effort.  Hope you give them a try.

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup beef broth
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper flakes, optional
  • 5 pound bone-in beef short ribs, cut crosswise into 2″ pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped green onions
  • 1 teaspoon sesame seeds


  1. In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
  2. Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
  4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  5. Serve immediately, garnished with green onion and sesame seeds, if desired.

Thanks for stopping by, have a wonderful week and Always Remember to find the Time to Do ALL the things YOU L♥ve.

Monday, March 20, 2017

Ginger Cookies

Yet another goodie for work.  I was going to make a pumpkin swirl muffin but didn't have the ambition so decided on these.  I had just made three trays of stuffed shells and Manicotto for a birthday dinner so was kind of tired.  I thought if I made these then I could just bake them the next day.
The stuffed shells and Manicotti are in another post here and here.

2¼ cups flour 
2 teaspoons ground ginger
 1 teaspoon baking soda 
1 teaspoon cinnamon 
½ teaspoon ground cloves
 ¼ teaspoon salt 
1/4 cup butter, softened 
1/2 cup coconut oil
1 cup white sugar 
1 egg 
1 tablespoon orange juice *I substuted pumpkin puree*
¼ cup molasses
 ¼ cup sugar (to roll cookies)

Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt) 
Cream the butter and 1 cup sugar. Add the egg and beat until fully incorporated. Add the orange juice and molasses (I use light molasses) until combined. 
Add in the dry ingredients in small batches until just combined. 
Refrigerate for 2-3 hours, if you can't at least put it in the freezer for a half an hour. 
Preheat the oven to 350 degrees. In about 2 tablespoon balls, roll into the sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened. Bake for 9-11 minutes.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do All the Things You L♥ve.

Monday, March 13, 2017

Bourbon Maple Pecans and Walnuts

This is a variation of something I saw on Pinterest.  The gal had made hers with Pistachios but as you can see I decided on walnuts and Pecans.  I made these as a filler for the Christmas Goodies I give to my co workers.  I'll post one of the containers at a later date to show you all what was in there.

8 oz walnuts and pecans
1 1/2 TBL bourbon
2 TBL maple syrup
1 tsp dark brown sugar (you can add a bit more if you want them sweeter)
3/4 to 1 tsp salt

mix ingredients and toss nuts spread on a parchment lined cookie sheet in a single layer and bake at 250 for 15 minutes.  They can be sticky because of the maple syrup so be sure they don't touch while cooking.  Cool and serve.

Thanks for stopping by, have a great week and Always Remember to Find the time To Do ALL the things You L♥ve,

Monday, March 6, 2017

Fruit and Nut Chocolate Bark

I made this back in December, it was some of the goodies for the holidays.  It's a quick easy item to make.  give it a try.

1 1/2 cups dark chocolate chips 
1 1/2 cups white chocolate chips 
3/4 cup roughly chopped nuts, I used pecans and walnuts 
1/2 cup chopped dried fruit, I used apricots and cranberries golden raisins

Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula. 

Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy! 

Thanks for stopping by and Always Remember to Find the Time to do ALL the Things You L♥ve,

Monday, February 27, 2017

Peanut Brittle (microwave)

This is a very simple, quick candy to make so please give it a try.  I always make this at Christmas Time and it's always a big hit.

1/2 cup light corn syrup
1 cup white sugar
1 1/2 cups spanish peanuts
1 tsp vanilla
1 TBL butter
1 tsp baking soda
cooking spray and wax paper

Line a large rimmed cookie sheet with wax paper and spray with cooking spray.  Spray a wood spoon too (makes for easy clean up).  Set aside
In a Large glass bowl mix corn syrup and sugar and microwave on high for 5 minutes.  Remove and stir in peanuts and butter, return to microwave and cook for another 4 minutes.  Remove and add vanilla and baking soda (careful it might bubble up)  BE VERY CAREFUL BECAUSE THE BOWL IS EXTREMELY HOT!!   Spread onto baking sheet and let cool.  Break into pieces when cool, enjoy and store in sealed container for up to about a week.

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the thing You L♥ve.

Monday, February 20, 2017

Dark Choclate Caramel and Pretzel Bark

  • I made this back in December as part of my goodies I give to friends.  It's really tasty and will satisfy a quick chocolate craving.  Has just enough satlyness to it too.  

  • 24 salted pretzels
  • 24 caramels, unwrapped
  • 14 oz dark chocolate bar, chopped and divided ( I would recommend a great-quality eating chocolate like Lindt or Ghirardelli)
  • 6 Tbsp coconut milk or heavy cream

  1. Prepare a baking sheet by lining it with wax paper.
  2. Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
  3. Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
  4. Spread the melted chocolate in a ¼-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
  5. Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
  6. Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, February 13, 2017

Apple Pecan Spice Cake

I made this back in December, as usual for work.  I had some apples that I needed to use to went searching.  I found this recipe and it looked and sounded very yummy.  I made a few changes which I will note in red in the directions.  Please read it first then proceed with the rest of the recipe.

without the cream cheese icing

3 cups Granny Smith Apples, chopped into small pieces (see below)
1 1/2 cups sugar
½ cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon salt
½ cup milk
1 cup pecans roughly chopped
Brown Sugar Cream Cheese Frosting:
1 (8 oz) package cream cheese frosting, room temperature
¼ cup butter, softened
2 teaspoon vanilla
1 cup golden brown sugar
  1. Preheat oven to 350 degrees and grease and flour a 9x13 inch baking pan. Set aside.
  2. Peel and slice apples, place in a skillet with butter and sugar.  Add some cinnamon, about 2 Tbl and 1/4 cup brown sugar.  Cook until you have a mixture that looks syrupy.  Cool then chop the apples for the batter.
  3. In a large mixing bowl, combine apples and sugar. Stir in oil, eggs, and vanilla.
  4. In another mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Add chopped pecans.
  5. Pour into prepared 9x13 inch pan. Bake for 30-40 minutes or until toothpick comes out clean. Let cool completely.
  6. To make the frosting: Beat the cream cheese until smooth. Add butter and continue to beat until smooth scraping down sides when needed. Add vanilla and brown sugar. Beat for 5 minutes until it is light and fluffy and the sugar has dissolved. Spread evenly on top of the cake. Refrigerate after frosting.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, February 6, 2017

Cranberry Orange Short Bread Cookie

I made these cookies to have after Thanksgiving dinner but instead we had so much dessert I saved them and then baked them on Sunday and took them to work.  I will probably made this cookie during the Christmas Holiday's.  It's an easy recipe to put together and yields a wonderful cookie.  Give them a try.

 2½ dozen cookies
½ cup dried cranberries (Craisins)
¾ cups sugar, divided
2½ cups all purpose flour - spooned and leveled, not scooped
1 cup butter, cubed (and cold)
1 tsp almond extract
zest of 1 orange
1 to 2 tbsp of fresh orange juice (otional)
additional sugar to coat cookies before baking if desired

  • Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
  3. Combine flour and remaining sugar in a large bowl.
  4. Use a pastry cutter to cut in butter. You want very fine crumbs.
  5. Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
  6. Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
  7. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
  8. Preheat oven to 325F.
  9. Cut slices of cookie dough about ¼ inch thick.
  10. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
  11. Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake.   Usually they take about 12 minutes, depends on your oven.
  12. Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
  13. Store in airtight container for 3 days or freeze for up to 3 months.

thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
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