These easily made cookies are loved by our grandchildren as much as their parents enjoyed them when they 
were kids. Quick to make and gone in a flash are the two prominent characteristics of these treats.
Ingredients:
1 cup softened unsalted butter
¼ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
2 ¼ cups all purpose flour
½ cup finely chopped almonds
½ cup of a thick preserve or jam—your choice
Preparation:
With mixer, in a bowl, cream butter and sugar till fluffy (2 minutes)
Beat in vanilla and almond extracts
With a wooden spoon stir in the flour gradually till incorporated
With a disher scoop dough and roll into balls
Place dough balls on a baking sheet lined with parchment (2 “ apart)
Make a well in the center of each with your thumb
Fill well with ½ teaspoon of the jam or preserves
Bake in 300’ oven till light brown ( about 20 minutes )
Cool on baking sheet for 10 minutes
Transfer to a wire rack to cool completely
Important: Use a thick preserve or jam –not jelly
Jelly will spread over the cookie when bakng. The jam or preserve will have more fruit and will stay in the thumbprint well
If you are a coffee drinker and neighbors stop by to join you having mid-morning cup, this coffee cake is a perfect accompaniment to the coffee and the conversation.
Raspberry Cream cheese coffee Cake
Cake Ingredients:
1 cup all purpose flour
1tsp. baking powder
!/2 tsp baking soda
¼ tsp. salt
8 oz softened cream cheese
½ cup unsalted butter –softened
1 cup sugar
2 eggs ¼ cup whipping cream
½ teaspoon vanilla extract
1 cup fresh raspberries crushed
Topping Ingredients:
¾ cup rolled oats
¼ cup light brown sugar
¼ cup all purpose flour
¼ cup chopped pecans
¼ cup unsalted butter –softened
Preparation-Topping
Combine all ingredients in a bowl until crumbled and set aside
Preparation – Cake
In a bowl –whisk together flour, baking powder, baking soda and salt-set aside
In mixer beat cream cheese, butter and sugar till fluffy
Add eggs one at a time while beating well
With a wooden spoon stir inflour mixture alternating with cream (flour-cream- flour-cream etc till blended then beat in vanilla
Spread batter into a 13’x9’ baking pan lined with foil and then parchment paper
Sprinkle raspberries on top- then sprinkle the topping
Bake in 350’ oven for about 30-35 minutes till toothpick inserted comes out clean
Cool in pan on a rack for 30 minutes then transfer to a rack to cool completely
A Bruschetta can have a variety of toppings and your imagination can be freely used in deciding the combination. This particular recipe with these contents has always finished with an empty tray whenever we have served it to guests as an hors d’oeuvre.
To Start
Slice 12- ½ inch slices of crusty Italian bread
Brush Extra virgin olive oil on one side of each slice
Place under broiler till toasted light brown
Remove from broiler turn the slices over
Brush with olive oil and toast again lightly
Remove from oven and set aside
Ingredients for Topping:
3 or 4 large tomatoes cored , seeded and chopped
4 ounces of Gorgonzola cheese crumbled
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
4 teaspoons capers drained
4 tablespoons Italian parsley-chopped
4 tablespoons fresh basil- chopped
1 large clove garlic minced
Kosher salt and freshly ground black pepper
Also:
A garlic clove halved
Preparation:
Mix topping ingredients in a small bowl
Rub halved garlic clove on the bread slices
Drain excess juices from the topping mixture
Top each slice with the tomato mixture and serve
Extra Step
Before serving place the bruchetta on a baking tray and slip under the broiler for a minute or two to melt the cheese slightly
Caution : keep an eye on the slices when they are toasting. They can burn if not monitored
Feta cheese works as an alternative to the Gorgonzola
Balsamic Vinegar is a reduction of Trebbiano and Lambrusco grapes. The traditional balsamic vinegar is aged for a minimum of 12 years and is quite expensive. Balsamic Vinegar of Modena is a less expensive imitation of the traditional product. It is used broadly and will produce a fine salad dressing without the expense of the 12 year old product.
Dorothy makes a salad dressing using the Modena imitation that produces many requests for her recipe. It can be put together quickly and is sure to please your guests .
Balsamic Vinaigrette Salad Dressing
Ingredients:
1 garlic clove
1 tablespoon Dijon mustard
3 tablespoons Balsamic Vinegar of Modena
Salt and freshly ground pepper (to taste)
1 cup extra virgin olive oil
Preparation:
Cut garlic in half and rub over the sides of a small bowl ( reserve garlic)
Whisk vinegar and mustard briskly in bowl
Season with salt and pepper
Slowly dribble oil into bowl while continuing to whisk
Continue until oil is incorporated and dressing is thick and creamy
Add garlic to dressing, cover and let stand at room temperature till needed
Before using –remove garlic and give a brief whisk
With many favorite recipes the origin is lost or forgotten after decades of use. This one is an exception, it came from an 1982 edition of The Silver Palate Cookbook. There was a 25th anniversary edition published and can be found at Amazon. It is worth searching for since it is often, still, a valuable source of ideas when preparing to entertain guests .
were kids. Quick to make and gone in a flash are the two prominent characteristics of these treats.
