Oat and Pistachio Sandies

Oat and Pistachio Sandies

1 c. flour
1 c. oatmeal
1 c. raw pistachios
1/2 tsp. salt
1/2 tsp. baking soda
1 c. (2 sticks) unsalted butter
1/3 c. sugar
1/4 c. powdered sugar

Set out butter to warm to room temperature.
Pulse flour, oatmeal, pistachios, salt and baking soda in a food processor to combine.  Small pieces of oatmeal and pistachio should still be visible.
Using an electric mixer on medium-high speed, beat butter, sugar and powdered sugar about 5 minutes.  Mixture will look light and fluffy.  Reduce the speed to low and add the dry ingredients, mixing just until blended.  Divide the dough between 2 sheets of plastic wrap and shape into 1 1/2" diameter logs.  Chill until firm, at least one hour.
Place racks in lower and upper thirds of the oven; preheat to 350 degrees.  Using a serrated knife, slice the logs into 1/4" thick rounds and place on parchment-lined baking sheets, spacing about 1/2" apart.  Bake, rotating the baking sheets once, until the cookies are golden brown around the edges, 10 - 12 minutes.  Transfer to wire racks: let cool.

The dough can be chilled up to 5 days or frozen up to 1 month.

Corn Pudding

Corn Pudding

2 eggs, lightly beaten
8 oz. sour cream
1 can creamed corn
1 can whole kernel corn (drained)
1 small box cornbread mix
1 T. sugar
Salt & pepper

Mix everything together and bake in a greased casserole dish for 90 minutes at 350 degrees.

Raspberry White Chocolate and Almond Trifle

RASPBERRY WHITE CHOCOLATE AND ALMOND TRIFLE

3½ c. chilled heavy whipping cream
7 oz. crisp ladyfinger cookies
1 c. raspberry jam
12 oz. high quality white chocolate (like Lindt brand)
18 oz. frozen unsweetened raspberries
1¼ tsp. almond extract
6 oz. fresh raspberries
½ c. sugar
¾ c. sliced almonds
½ c. water.

Chop the white chocolate. Bring 1 cup cream to simmer in a saucepan. Remove from heat. Add the chopped white chocolate; whisk until smooth. Cool about 10 minutes. Beat 2½ c. cream and ½ tsp. almond extract to soft peaks. Fold in the white chocolate mixture. Stir sugar and water in a saucepan over medium heat until the sugar melts. Mix in ¾ tsp. almond extract; remove from heat. Set the frozen raspberries out to partially thaw. Quickly submerge 1 ladyfinger in the syrup; shake off excess. Place the dipped ladyfinger in the bottom of a 14-cup trifle dish. Repeat with enough ladyfingers to cover the bottom of the dish. Melt the raspberry jam over low heat in a saucepan. Spread 1⁄3 of the melted jam over the ladyfingers in the dish. Top with 1⁄3 of the partially thawed raspberries using the juice. Spread 1⁄3 whipped cream mixture over the raspberries. Repeat the layers 2 more times. Mound the fresh raspberries in the center of the trifle. Sprinkle almonds around the edge. Cover and chill at least 5 hours and up to 24 hours.

Excerpt From: Kerrey, Deb. “Gourmet Simplified Delicious Desserts" available at www.smashwords.com

Chocolate Pudding or Chocolate Pie

Chocolate Pudding or Chocolate Pie

2 c. whole milk
1/2 c.
3 egg yolks
1/4 c. cornstarch
1/4 tsp. salt
4 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped

In a medium saucepan, heat the milk with 1/4 c. of the sugar until bubbles form around the edge.  In a large bowl, whisk the egg yolks with 1/4 c. of the sugar, the cornstarch and salt.  Gradually whisk in the hot milk mixture.  Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.  Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth.

You can put this pudding into individual cups or one medium bowl.
You can also put this filling into a baked pie crust, a graham cracker crust or a chocolate crumb crust.
If making a pie, the pie needs to be refrigerated for at least 3 hours before you cut it.
All of these servings benefit from putting homemade whipped cream on top!

Pumpkin Seed Dip

Pumpkin Seed Dip

1 c. raw pumpkin seeds
2 T. canola oil
1/2 c. finely chopped shallots
1 large jalapeno, stemmed, seeded and finely chopped
3 garlic cloves, minced
1/4 tsp. salt
1/4 c. flat leaf parsley
1/4 c. cilantro
2 T. fresh lime juice
2 T. extra virgin olive oil
1/4 c. water

In a large skillet, toast the pumpkin seeds over medium heat until golden, about 5 minutes.  Toss occasionally and be careful not to burn them.  When toasted, put them in a food processor.
In the same skillet, heat the canola oil.  Add the shallots, jalapeno, garlic and salt.  Cook over medium heat, stirring occasionally, until softened.  Add this mixture to the pumpkin seeds in the food processor and let cool.
Add parsley, cilantro, lime juice, olive oil and water to the food processor and puree until nearly smooth.  Season with additional salt if needed.  Serve with tortilla chips and/or carrot sticks.
You can serve immediately or store in the refrigerator for up to 3 days.  Bring to room temperature before serving.

Orange Cardamom Shortbread

Orange Cardamom Shortbread

1 c. chilled unsalted butter, cut into 1/2" pieces
1/2 c. granulated sugar
1/4 c. powdered sugar
1/2 tsp. kosher salt
1/2 tsp. ground cardamom
2 1/2 c. flour
2 tsp. finely grated orange zest
1 egg, beaten to blend
Coarse sugar for sprinkling

Preheat oven to 350 degrees.
Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar and salt until very light and fluffy, 7 - 10 minutes.  Reduce the speed to low and add flour, cardamom and orange zest.  Mix just to combine.  Dough will look a little dry.
Press the dough into 2 8" square cake pans.  Brush with egg and sprinkle with coarse sugar.
Bake until the shortbread is golden brown and the sides pull away from the pan, about 20 - 25 minutes.  Transfer pan to a wire rack; let cool in pan before turning out and cutting into gars.

Shortbread dough can be made 1 month ahead; wrap tightly in plastic wrap and freeze.

Crispy Rice Treats

Crispy Rice Treats

4 T. unsalted butter plus extra to butter the pan
10 ounces marshmallows
3/4 cup creamy peanut butter
6 c. crispy rice cereal
6 ounces semisweet chocolate chips

Use the extra butter to coat a 9" x 13" baking dish on the bottom and sides.
Melt the 4 T. butter over low heat in a large pot.  Stir in the marshmallows and cook until melted.  Stir in the peanut butter until combined.  Stir in the cereal until thoroughly combined.  Pour into the prepared pan. Smooth the top of the treats, pressing down lightly with slightly damp hands.  Melt the chocolate in the microwave.  Spread the chocolate over the top of the treats.  Set aside to cool or refrigerate if your kitchen is warm.  Cut into squares.