Christmas Biscotti

Another one we only seem to get to during the holidays maybe we should change the name, or ...there must be a resolution in there somewhere!

We also double this one.

½ cup unsalted butter (Room temp)
¾ cup sugar
2 eggs
1 tsp vanilla extract
2 tsp orange zest
2 ¼ cups flour
1 ½ tsp baking powder
½ tsp ground cloves
¼ tsp salt
1 cup dried cranberries
2/3 cup raw pistachio nuts (I used regular salted ones-left out the ¼ tsp salt)

Cream butter and sugar until fluffy, beat in eggs, vanilla and orange zest.
Sift dry ingredients and add to butter mixture. Stir in cranberries and nuts.

Divide dough into 2 parts and make logs as in above recipe, bake at 350°F for 25-30 minutes until golden brown .

Cool and cut into ½ “diagonal slices, stand upright on baking sheet and re-bake at 300°F. (Golden brown)

Cherry and Ginger Biscotti

Though it sounds a strange combination, the cherry and ginger mix is quite refreshing! We usually double this recipe.

3 1/2 cups flour
1 T baking powder
1 tsp ground ginger
½ tsp salt
¾ cup butter or margarine cut up
1 ¼ cups sugar
3 lg eggs
1 jar (2 oz) diced crystallized ginger (1/3 cup coarsely chopped)
¾ cup dried tart cherries chopped

Melt butter whisk in eggs and sugar until smooth. Stir in remaining ingredients. Divide dough in half and form into approx 14” x 4” log about ½ in high.

Bake at 350°F for 25-30 minutes until golden brown. Cool and cut into ½ “ slices and re-bake at 325°F. (Golden brown)

Gio's Chocolate Biscotti

I have had an increasing fondness for biscotti, but it seems like we only make these at Christmas...must do something about that!

9 oz Chocolate (Bakers)
1 cup butter
9 eggs
2 cups sugar
3 T Almond extract
7 ½ cup flour
2 T Baking powder
5 tsp Cinnamon
2 cups almond or hazelnuts

melt Choc and butter together. Blend eggs, sugar, extract into cooled melted choc/butter. Add dry ingredients and then nuts. Form into logs (usually get about 4).

Bake @350°F for 30 minutes.
Remove and cool slightly. Slice and re-bake 10 minutes or more till dry.

Thanks for sharing these with us mom and John!

Pineapple Zucchini Bread

Another good addition from mom to add to the quick bread... I hope to have better luck with this one than banana bread! Thanks mom!

2 Cups sugar
1 Cup oil
2 tsp vanilla
1 Cup crushed pineapple, drained
2 Cup shredded zucchini
1/2 Cup yogurt
3 1/2 Cup flour
2 tsp soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 Cup raisins
1/4 tsp salt
1 cup walnuts

Bake at 350º for 1 hour

Makes 2 loaves.

I will have to double check the process, but I assume it's just mix together as you might for banana bread - the dry mixed together before adding to moist mix.

Salted Nut Roll Bars

We used to make these salted nut rolls that were SO good, but SO incredibly painstakingly tedious to make. This recipe has taken it's place and we don't look back ~ just forward to the next pan!

1 Can Sweetened Condensed Milk
1 TBsp Butter
1 12oz. Bag Peanut Butter Chips
1 bag Mini Marshmallows
1 12 oz. Bottle Dry Roasted Peanuts

Lightly grease a 9 x 13 pan w/ butter (I just use the wrapper remnants) and spread 1/2 of the peanuts evenly on the bottom.

Melt condensed milk, butter, and chips. Add marshmallows, stir and remove from heat immediately. Marshmallows do not have to be completely melted, it's better if they're not.

Pour melted mix over layer of peanuts and top with the remaining peanuts. Chill

Giada's Lemon Spaghetti

Saw this, had to add it, must try it soon. It sounds so good, light, and fresh! Now, to figure out the best accompaniments...oh, credit where credit due - I saw it on Today show this morning, Giada de Laurentiis, from the Food Network was cooking...

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Lloyd's "Bam" Spice and Rib Rub

JJ's uncle Lloyd and aunt Marie Anne are more in our good cook clan and they swap BBQ rib-grilling techniques at every meeting. Lloyd has graciously shared many of his recipes - they will soon be posted here as well. This one is a nice mix of the basics with a kick!

5 Tbsp paprika
1/4 cup garlic powder
2 Tbsp onion powder
1 Tbsp seasoned pepper
1 Tbsp cayenne pepper
2 Tbsp oregano
2 Tbsp thyme

Mix together and store in and air tight container. Use this spice by itself by sprinkling on meat and poultry or mix with other ingredients to use as a meat rub -

Refer to following rib rub recipe, say that 10 times, fast!

1 cup brown sugar
1/2 cup white sugar
1/2 cup seasoned salt
1/2 cup Lloyds "Bam" Spice

Mix together and store in air tight container. Rub liberally on meat to be grilled, especially good on pork.