Spice drop cookies

Ingredients:

• 3 eggs
• 1 cup butter
• 1/4 cup mixed peel, chopped
• 1 tsp vanilla
• 1 tsp baking powder
• 1 1/2 cup white sugar
• 1/2 cup red glacé (candied) cherries, chopped
  
• 1/2 cup green glacé (candied) cherries, chopped
• 2 tsp allspice
• 4 cups flour
  
  
• optional: 3/4 cup walnuts (or pecans), chopped
• optional: 1 cup dates, chopped
  

Method:

• preheat oven to 300 degrees Farenheit
• cream together butter, sugare and eggs until fluffy
• add vanilla, allspice and banking soda and mix well
• slowly add flour while mixing
• stop adding flour when you have a thick dough (usually somewhere between 3.5 cups and four cups)
  
  
• drop from teaspoon onto greased cookie sheet
• bake for 12 minutes until golden brown
  

Icebox cookies

I like to make the dough and keep at least one or two rolled dough sticks in the freezer over the holidays. The cookies can easily and quickly be baked should you find yourself hosting unexpected company, or find yourself craving fresh baked cookies!

Ingredients:

• 1 cup butter
• 1/2 cup brown sugar
• 1 1/2 cup white sugar
• 2 eggs
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 4 cups flour
• 1/2 cup glacé (candied) cherries or 1/2 cup almonds

Method:

• cream together butter, brown sugar, white sugar and eggs
• add salt, vanilla and baking soda and mix well
• add optional items (chopped glacé cherries or chopped almonds) and mix (glacé cherries shown)
  
• slowly add flour whlie mixing
• stop adding flour when you have a thick dough (usually somewhere between 3.5 cups and four cups)
  
  
• break off a piece of dough and make a roll about 23cm (9") long and 3cm (1.25") in diameter
• flatten sides to make a rectange about 23cm (9") long and 2.5cm (1") high and 2.5cm (1") wide
  
  
  
  
• wrap in waxed paper and place in freezer bag
• refrigerate for at least two hours (until dough is firm) or freeze overnight before baking

Ready to bake?

• preheat oven to 325 degrees F
• remove dough from fridge / freezer
• cut into 5mm (3/16") slices
  
  
  
  
• bake for about 7 minutes or until golden

Makes ~200 cookies of this size.

Rosettes (Wagon wheels)

Mmmmmmmm.....

Equipment:

• Rosette iron
• candy thermometer
• wide and shallow dish for holidng batter
  
• paper towel (for cooked rosettes)
  

Ingredients:

• 1 1/2 lb of shortening for frying to 365 degrees F
  (I substitute with 3"-4" of canola oil)
  
• 1 cup all purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1-3 teaspoons sugar
• 1 egg
  
• 1/4 teaspoon vanilla (optional) or a drop of almond flavouring (optional)
• optional: icing sugar for dusting finished product
  

Method:

• Beat egg slightly
• Add sugar and salt.
  
• Add milk.
• Add flour slowly, blending until smooth.
  
• Optional: add vanilla or almond flavouring.
  
  
• Heat shortening or about 3"-4" oil to 365 F (keep temperature constant -- measure with candy thermometer)
• Heat Rosette iron in the oil for about 45 seconds.
  
• Take the iron out of the oil and allow to cool for 1-2 seconds.
• Dip the still hot iron into the batter. (No NOT let batter come over the top or the rosette will not come off of the iron easily!)
• Immerse the batter coated iron into the hot oil and fry for 20 - 30 seconds, until light brown.
  (If the batter drops off into the oil, flip it over with tongs, to cook both sides evenly.)
  
• Slip rosette off the iron and onto a paper towel. (You may need to use a wooden spoon to help the rosette off with a gentle push or tap.)
  
• Allow to cool.
• Optional: dust with icing sugar.
  

Makes 5 dozen.

According to this article, they can be frozen and served without thawing.

Easy Greek salad

(Modified from this one at mediterrasian.com.) Serves four as a side dish.

Ingredients:

3 tablespoons extra virgin olive oil

1 1/2 tablespoons lemon juice

1/2 clove garlic -- minced

1/2 teaspoon dried oregano

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 pint of cherry tomatoes (or substitute 1 medium sized tomato diced)(Cherry tomatoes keep better in the fridge, should you have leftovers.)

1/4 medium sized red onion diced

1/2 - 1 large English cucumber (sliced into thick disks and then quartered)

4 oz (120g) feta cheese --cut into small cubes

16 kalamata olives

Method:

• In a small jar with a water-tight lid, put the olive oil, lemon juice, garlic, salt and pepper.
  
• Shake to combine.
  
• For best results make dressing a day ahead (store in fridge) for flavours to blend.
  

• Put remaining ingredients in a large salad bowl.
• Just prior to serving, pour half of the dressing over the salad and toss gently to combine.
• Add remaining dressing to taste.