Biscotti

Vanilla:
2 c. flour
3/4 c. sugar
1 t. baking powder
1/4 t. salt
3/4 c. chopped almonds
1 t. vanilla (or hazelnut)

Chocolate:
2 1/2 c. flour
2 t. baking powder
1/4 c. cocoa powder
1/2 c. chopped almonds
3 T. butter
3/4 c. sugar
1 1/2 t. vanilla (or hazlenut)
3 eggs

Preheat oven to 325. Toss together dry (not sugar) ingredients. In a separate bowl cream sugar and butter. Beat in eggs ~2 minutes. Slowly stir in dry ingredients until just combined. Turn out dough & shape into a log. Place log on cookie sheet covered in parchment paper. Press to 3/4″ tall. Bake 30-35 minuets or until firm. Remove from oven & cool 15min. Reduce oven to 275. Saw log into biscotti and place them on side on cookie sheet. Bake 30-35 min. Cool 1 1/2 hour. Drizzle with chocolate.

Scones

Mix together:
1 c. flour
1 c. wheat flour
2 t. baking powder
1/3 c. sugar
1/2 t. salt

Cut in:
5 T. cold butter

Stir in:
1/4 c. dried fruit, chopped
1/4 c. chopped nuts

Beat in a seperate bowl:
2 eggs

Reserve 2 T. of eggs. Mix the rest into the flour mixture. Pat into a square about 3/4 inch thick. Cut into 4 (or 8 for smaller scones) triangles. Place on cookie sheet lined with parchment paper. Brush tops with reserved egg. Sprinkle with cinnamon & sugar. Bake at 450 for 15 minutes.

Vanilla Cheesecake

5 pkgs. cream cheese
2/3 c. sugar
1/3 c. buttermilk
2 T. flour
5 eggs
1 T. vanilla
1 T. lemon juice

Cream together cream cheese, sugar, and buttermilk. Add eggs one at a time; beat slowly until lumps are almost gone. Bake at 350 for one hour. Chill in fridge for at least 4 hours.

Spicy Peanut Noodle

Sauce:
1/4 c. soy sauce
2 t. crushed red pepper
1 t. honey
1/2 c. peanut butter
1 T. vermouth
1 t. pressed garlic
1 T. sesame oil
1/2 T. dry ginger
1/3 c. cream of coconut

Mix together and pour over:
1/2 lb. of cooked linguine
1/2 c. chopped peanuts
3 chopped radishes
1 chopped stalk of celery
2-3 chopped green onions

Refrigerate.

Peanut Butter Cookies

1 1/2 c. peanut butter
1 c. brown sugar
1/2 c. butter
1/2 c. shortening
1 t. vanilla
2 eggs
2 1/2 c. flour
1 t. baking powder
1/2 t. salt
1/4 c. nibs
1/4 c. chopped nuts

Preheat oven to 350. Cream butters and sugars, Whisk eggs and vanilla. Mix dry ingredients. Add in alternate batches. Fold in nuts and nibs, Bake for about 15 minutes.

Kringla

1 c. sugar
1 c. buttermilk
1 t. soda
1 egg
1 stick butter
2 t. baking powder
1 t. vanilla
3 1/2 c. flour
dash of salt

Mix buttermilk and soda, set aside. Cream butter and sugar. Add egg and vanilla. Add alternately the buttermilk mixture and the dry ingredients. Chill dough at least 4 hours. Drop by spoonful into a lightly floured cloth, roll into pencil size and place on cookie sheet, ends overlapping. Bake at 350 until edges are golden brown.

Sugar Cookies

4 egg yolks
1 t. baking powder
1 c. sugar
1/2 c. sour cream
1 t. baking soda
2 sticks butter
4 c. flour

Mix sour cream and baking soda and set aside. Cream butter and sugar. Add eggs. Add sour cream mixture and flour alternately. Roll out on floured surface. Cut into cookies and place on baking sheet, sprinkle with sugar. Bake at 350 for 12 minutes or until golden brown on edges.