These buttery cookies are very easy to make. Just roll the dough into a log, slice and bake.
1/8 cup hot water
1 package active dry yeast
1 1/3 warm water
1/3 cup brown sugar
4+ cups flour
Coarse kosher salt
Butter or shortening (to generously grease cookie sheets)
In a large bowl mix together hot water and yeast until the yeast dissolves. Stir in the warm water and brown sugar and stir until the brown sugar dissolves.
Slowly add 4 cups of flour, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the sides of the bowl.
Lightly flour counter. Dip your hands into extra flour. Knead the dough until it is stretchy and smooth. (Push it down and away from you with the palms of your hands, turning the dough as you work)
Grease cookie sheets generously with butter or shortening. Sprinkle greased cookie sheet(s) with kosher salt. Preheat oven to 475. (It is very important that you grease the cookie sheets very well)
Using liquid measuring cup fill a large saucepan at least 1/2 full of water. For each 1 cup of water, add 1 tbls baking soda.
Divide the dough into equal sized pieces.
Using the following 4 steps shape each dough ball into a pretzel shape (obviously I opted to make pretzel sticks instead, I was in a hurry)...
1). Roll the dough into a rope 14" long and as thick as your thumb. Bend the dough into a U shape. (if you have trouble rolling the dough into a rope slightly wet your hands and try again).
2). Cross one end of the rope over the other one. The ropes should cross about three inches from the tips.
3). Twist the crossed ends, making a full turn. Fold the ends back, towards the middle of the U.4). Open the ends slightly to form a pretzel shape. Press the ends into the dough firmly.
1 cup raspberries
To prepare filling, combine first 5 ingredients in a medium bowl; set aside.
To prepare batter, place butter in an 8-inch square baking dish. Place dish in oven 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 teaspoon vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir with the butter at the bottom of dish). Spoon fruit mixture over batter, gently pressing the fruit into the batter. Bake at 350° for 40 minutes. Sprinkle with turbinado sugar (or white if you don't have turbinado on hand), and bake for an additional 10 minutes or until crust is golden.
yields: 8 small servings or 6 good size servings!
Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
Spoon 1/2 cup sauce on plate. Arrange the tortellini over the sauce. Drizzle another 1/2 cup sauce over the tortellini. Sprinkle with the Parmesan and the basil, and serve.
Garlicky Green Beans (experiment by Julia, and a tasty one at that!)
Andes Chocolate Mint Cookies
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mints candies, broken in half
Heat oven to 350°F.
Over low heat, combine butter, sugar and water.
Heat until melted and add chocolate chips until partly melted.
Remove from heat and stir.
Pour into large mixing bowl.
Let stand 10 minutes to cool slightly.
Beat in eggs one at a time on high speed.
Reduce mixer to low speed and add flour, salt and baking soda.
Beat until well-blended.
Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
Roll into balls, place two inches apart on parchment paper-lined baking sheets.
Bake for 10 minutes.
Place an Andes Mint half on top.
Allow to melt slightly and spread with a spoon.