Pecan Sandies Cookie Recipe from Robin Brennan
2 cups butter
2/3 cup white sugar
4 t. water
4 t. vanilla
4 cups sifted flour
2 cups chopped pecans
Sifted powdered sugar (uses a lot)
Cream together butter and sugar until smooth
Beat in water and vanilla
Mix in flour and pecans until well blended
Cover dough and chill at least 4 hours (can be chilled overnight)
Shape dough into small walnut sized balls or crescents
Place 2” apart onto cookie sheet
Bake for 18-20 minutes
Roll in powdered sugar while still warm
Preheat oven to 325 degrees Makes 116
To view this recipe online please visit the Epicurious website here.
Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.
Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.
Per serving: 316.10 kcal calories, 63.4 % calories from fat, 22.27 g fat, 9.25 g saturated fat, 145.41 mg cholesterol, 17.51 g carbohydrates, 0.88 g dietary fiber, 3.24 g total sugars, 16.6 g net carbohydrates, 11.99 g protein
Nutritional analysis provided by Bon Appétit
To view this recipe which we enjoyed at our Centerport Garden Club meeting please visit the Epicurious website here.
Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.
Notes: (I could only find sweetened dried cranberries when I went shopping right after Thanksgiving. Didn’t seem to be a problem. My cohort got smart and bought mandarin orange slices instead of peeling fresh ones. However, it took me 3 to 4 oranges to get the right amount of grated orange peel to triple the recipe successfully.)