Thursday, December 23, 2010

Tasty Foods for New Year Luck

I have to admit, it wasn't until we lived in Tuscaloosa, Alabama that I encountered the idea of eating specific foods on New Year's Day to promote luck or prosperity.

When I was a kid, our New Year's special treat was diving into the gift foods that came from Dad's business associates. The special pears from Harry and David, the box-o-cheese with semi-exotic blocks and the marvelous squishy, red-wrapped tubes of spreadable "bacon cheddar." We'd gorge on those treats along with leftover turkey and Christmas cookies while our eyes feasted on all the bowl games played one right after the other in black-and-white televised drama.

Football, Alabama, and "The Tide" brought New Year's Bowl games to a new level. . . and the need for all the luck one could get. Southern friends introduced me to traditional black-eyed peas and greens. I ate them, but I have to admit they weren't my favorite things to eat. Now that I"m back up north, I have my own tasty, easy twist to these lucky New Year's essentials.

The web is full of ideas for these and other "New Years Lucky Foods." Many play off themes -- things that increase such as rice, things that are round, things that are gold or green to symbolize money, noodles for long life are some of the common listings. Why not invent your own New Year's lucky foods. As your kids to think of things that fit in the "lucky" framework. What is a round food they enjoy. -- Golden Carrot Coins come to mind. Or an Asian-inspired lettuce wrapped pork nibble. Round sesame seed wafers or cookies add a "benne-ful" touch.

It never hurts to give good fortune a tasty welcome. I hope these food ideas bring lucky, festive touches to the New Year for your family and friends.

I found the inspiration for this spinach tart in a recipe from the 1600s. I've updated it, but the combination of currants and seasonings elevate ordinary greens into an unusually tasty delight.

Spinach Tart

1/3 cup dried currants
1/4 cup brandy or orange juice
30 ounces frozen chopped spinach
4 eggs, lightly beaten
3 tablespoons peach juice, rosewater or orange juice
1/4 teaspoon cinnamon
1/4 teaspoon ginger
4 tablespoons melted butter
2 8-or 9-inch unbaked pie crusts
Walnut halves for garnish

Preheat oven to 425 degrees F. Combine the currants and brandy in a glass measuring cup or other container. Microwave for 1 to 2 minutes until the currants have absorbed the liquid. Set aside to cool. Thaw spinach and press out ALL of the water. Put eggs in a medium bowl, add juice, and seasonings. Beat well. Add the melted butter, spinach, and currants. Mix thoroughly, making sure the spinach clumps break up, and then divide between the pie crusts. Bake at 425 degrees F. for 10 minutes. Reduce heat to 350 degrees F. and continue baking until filling is puffed and set, about 20 to 25 more minutes. Tart is good hot, warm, or cold. Store uneaten tart in the refrigerator for up to two days, or freeze for up to two weeks.
NOTE: You may use frozen leaf spinach, but chop well for much easier slicing and serving of finished pie.

Much as I wanted good luck, I never could enjoy black-eyed peas. Even mixed with rice for the traditional "hopping John" they didn't make me hop with delight. Mixed with salsa, however. . . now there's a dish that slips right into the football spread, bringing luck to the cook and guests. Microwaving the beans to infuse the cumin and basil flavors makes it even more delicious. You could start with dried beans for more depth of flavor, but this time of year, I'm all for easy.

Lucky Black-Eyed Peas Salsa Dip

1 can black-eyed peas
1/4 teaspoon cumin, or to taste
1/4 teaspoon dried basil, or to taste
1 12-ounce container prepared salsa

Drain the peas, rinse and place in a microwaveable container. Sprinkle with seasonings and add water to just cover. Microwave on half power for 3 minutes and set aside to cool. Drain liquid and stir in salsa. You can vary the proportions to suit your taste. Serve with round crackers or chips.

Copyright 2010 Rae Katherine Eighmey all rights reserved

Thursday, December 9, 2010

Visions of Sugar Plums and the Recipe

For nearly two hundred years, "Visions of Sugar Plums" have danced through children's dreams on the magic language of Clement Moore's poem of holiday wonder The Night Before Christmas. It was first published in the Troy, New York Sentinel newspaper December 23, 1823. The Sugar Plum Fairy in The Nutcracker ballet has caused the same delight for more than one hundred years.

When I first started investigating Sugar Plums I ran across descriptions and recipes that ranged from simple dried and sugared fruits to early 19th century versions where a small dried-fruit boiled pudding was formed to resemble an actual plum even down to the pit which was a sugar encased edible seed. Nowhere in all the recipes were plums involved. The "plum" in the traditional English "Plum Pudding" refers to dried raisins or currants.

These Sugar Plums take their inspiration from recipes I found in family recipe files and Victorian-era magazines. I've combined dried fruits with "sugar and spice" for a rich and satisfying treat with a complex flavor profile. They are best enjoyed by eating slowly. You can make them as fancy as you like, decorating with frostings, melted white or dark chocolate, sprinkles, even edible silver and gold. I particularly enjoy the simple interplay between the fruit, spices, and dark chocolate. But white chocolate tempered with grated orange peel is good, too.

May all your dreams be filled with visions of joy and may all your holiday wishes come true.

This recipe makes about 5 dozen confections -- perfect for two-bite treats!
NOTE: This is a very low sodium recipe. No salt or leavening. There may be a bit of sodium in the dried apricots and in some of the toppings you may want to use.

Victorian Sugar Plums for 21st Century Delight
1 6-ounce package dried cranberries
3 1/2 ounces dried apricots (half of a 7-ounce package- reserve the rest)
1/2 cup orange juice

1/2 cup butter
1 cup sugar
3 eggs
1 lemon peel and juice (3 tablespoons)
1 orange, peel only
3.4 teaspoon ground cloves
1/4 teaspoon cinnamon
4 cups flour
3/4 cup finely chopped pecans

Granulated sugar for dipping

1/3 cup brandy for brushing Sugar Plums after baking, You may substitute non-pulp orange juice diluted half and half with water.

Semi-sweet chocolate chips
White chocolate chips with grated orange peel and candied cherries
Frostings with variety of colored sprinkles or additional nuts

Preheat oven to 350 degrees F. Combine cranberries and cut up apricots in a food processor and pulse process until you have pieces about 1/16th of an inch. Put fruit and orange juice into a microwavable bowl and cook in the microwave for one minute. Allow to stand until cool. Cream the butter and sugar. Add the cooled fruits, eggs, finely grated orange and lemon peels and lemon juice. Mix well. Stir in the flour and nuts. To form the Sugar Plums. Take piece of dough about 1 1/4 inches in diameter (a heaping measuring tablespoon). Gently roll into a tear-drop shape, roll in granulated sugar and place on lightly greased baking sheet pointed side up, pressing down and pinching to form a ridged-looking "mountain." Bake until Sugar Plums are lightly browned, about 15 to 25 minutes depending on how big you make them. Remove from oven and immediately brush with brandy or diluted orange juice. Decorate when completely cooled. Store in tightly sealed container.

For the reserved apricots: Cut them in half and dip the cut half into melted semi-sweet chocolate chips.

Sunday, November 28, 2010

Holiday Hoopla! Potluck Paradise Style

Tasty beverages and appetizers quickly and economically made are the perfect Potluck answer to drop-in guests or holiday entertaining. This Cranberry Sipper is a refreshing change-up for cranberry juice. Mix the cloves and pineapple juice ahead of time and keep in the freezer.

Pineapple-Cranberry Sipper
Yield: 8 (½-cup) servings
2 cups unsweetened pineapple juice
2 cups sweetened cranberry juice
¼ teaspoon whole cloves
1 teaspoon lemon juice
Combine all ingredients. Chill for at least one hour. When ready to serve, strain and serve over ice.

Fancy olives are a hit at any holiday party, or to spiff up a leftover turkey sandwich. But why pay "olive bar" prices when you can easily transform the cheapest "pickle aisle" can or jar into this delicious version. The recipe makes lots. They keep for weeks in the refrigerator. And make a handy homemade gift for neighbors and friends.

Potluck Paradise Italian Olives
Yield: about 2 quart jars filled with olives and marinade
2 cups vinegar
2/3 cup olive oil
1 teaspoon salt
1 tablespoon minced parsley
1½ tablespoons dried oregano
½ teaspoon dried thyme
2½ tablespoons sugar
3 cloves garlic, mashed
36 ounces green and black olives, drained
Celery ribs, sliced into 1/4-inch thick crescents
Green pepper slices, 1/4-inch thick

Mix vinegar, oil, salt, parsley, oregano, thyme, sugar and garlic. Pour marinade over olives. Put in a covered jar, refrigerate and shake from time to time. Olives keep in refrigerator for up to two weeks. Bring to room temperature before serving. The day before using, add celery and green pepper.

These shrimp were a bit camera shy, but they hold nothing back in the flavor department. Once again, in true Potluck style, small inexpensive frozen or canned shrimp stretch with a few pantry basics into an amazingly tasty appetizer.

Shrimp and Cucumber Spread
Yield: about 1 1/4 cups
1/2 cup finely diced cucumbers
1 (5-ounce) can shrimp or 1/2 cup diced frozen shrimp
½ cup mayonnaise
toasted bread or crackers
Peel and seed the cucumber before dicing. Cut in 1/8-inch dice then wrap in a sturdy paper towel and squeeze out the excess juice. Drain the shrimp and remove any shells or veins. Cut the shrimp into small pieces the same size as the cucumber dice. Mix with mayonnaise and chill until ready to serve. Spread on hot buttered toast or crackers.

Finally what's a party without dessert? Not much, we think. So pull the ingredients for Magic Chocolate Cake from the cupboard and fridge and mix it up in the baking pan.

What could be easier? Not much. AND this cake is so magic, it can even beguile antsy children or grandchildren into helping. It looks like a science experiment in a pan and tastes delicious. Made with skim milk it is cholesterol-free, too.

Crazy Chocolate Cake
Serves 8
1 1/2 cups sifted flour
1 cup sugar
1 teaspoon baking soda
3 tablespoons cocoa powder
1/2 teaspoon salt
1/3 cup all-purpose vegetable oil such as Wesson
1 tablespoon vinegar
1 teaspoon vanilla
1 cup milk
Preheat oven to 350 degrees F. Sift flour, sugar, baking soda, cocoa powder and salt into an ungreased 8x8-inch pan. Make three depressions in the dry ingredients. Put oil in one, vinegar in another and vanilla in the third. Gently pour milk over the entire pan and carefully stir with a fork until ingredients are well blended into a slightly lumpy batter. Bake until cake is firm in the center, about 25 to 30 minutes

We wish you fun-filled days and peaceful evenings with family and friends for this season and all others. May the potluck of life bring you joy.

Wednesday, November 10, 2010

Veteran's Day and World War I

At eleven in the morning on November 11, 1918 the guns fell silent on the battlefields of Europe. When I was in school we stood at our desks for a minute of silence on that day at that hour in honor of all who contributed to making America safe and secure.

Today I will remember those valiant soldiers, homemakers, and soldiers of the soil as I make WWI wheat-saving bread. "Food Will Win the War" was the watchword. People grew war gardens, put up enough food to last for two years, skimped on sugar and fats and had wheatless and meatless days. The result -- a 250% increase in the export of vital foods to our Allies from savings in every kitchen in the country.

This picture from the Minnesota Historical Society Visual Database shows farm girls demonstrating the proper way to make War Bread at the Minnesota State Fair. The recipe, like the one below, was created by the University of Minnesota home economics department as a way to cut the amount of wheat used in bread so this important grain could be shipped overseas.

In the end, this was not the "war to end all wars." The nation's WWI experiences propelled America to world leadership. It is worth pausing to remember that dedication to peace and goodwill to all

During World War I bread was, indeed, the staff of life. Bread was an important part of every meal before the war. A hearty loaf, spread with a bit of butter or other fat formed a key “whole food” for soldiers and citizens in the European war zone. Getting the most from our wheat crop was an important part of Herbert Hoover’s Food Administration nationwide and voluntary food conservation measures.
In this recipe the addition of cornmeal and oatmeal stretched precious war-restricted wheat flour. The resulting bread is firm-textured and moist with a complex flavor. It makes wonderful toast.

Yeast War Bread
1 cup milk
1 cup hot water
1 cup cornmeal
1 cup Old Fashioned oatmeal, uncooked
6 tablespoons brown sugar
1 teaspoon salt, optional
1 package dry yeast
4 1/2 to 5 1/2 cups white flour

Scald the milk by heating it in a 2-quart pot until bubbles appear around the side and then remove from heat and add the hot water. Stir in the cornmeal, oatmeal, brown sugar, and optional salt. Set aside to cool until just warm, about 100 degrees. Stir in the dry yeast and let stand until mixture becomes bubbly. Pour the mixture into a large bowl and stir in the flour and knead until the dough is firm and somewhat elastic. Put in a warm place to rise until doubled. Punch dough down and form into three loaves. Place in lightly greased bread pan or on a lightly greased cookie sheet. Let rise until doubled and then bake in a preheated 350 F. degree oven until well browned. Loaves will sound hollow when tapped. Cool completely before slicing with a serrated knife. Note: this bread dough has less flour-gluten than typical bread dough. It may take a very long time to rise until doubled. The test batch I made for these pictures took nearly 5 hours from scalding milk to fully-baked loaves. Time will vary depending on the warmth of your kitchen and the oomph of your yeast.

Recipe makes three loaves about 1 1/4 pounds each. Bake in an 8 x 4-inch loaf pan for a finished loaf approximately 8 x 4 x 3 1/2 inches. Make free-form baguettes that rise and bake to a finished loaf approximately 12 x 4 x 2 inches.
Copyright 2010 Rae Katherine Eighmey. All rights reserved.

Friday, October 1, 2010

Adventures Across Minnesota

It's harvest time in Minnesota. Time to take advantage of our wonderful fall.

I'm traveling to Perham to give two presentations at Perham High School on the significant contributions Minnesota youth made to World War I food conservation efforts on Friday. Then I'll speak at the In Their Own Words Veteran's Museum of East Otter Tail County. It is Harvest Festival. The topic is WWI food conservation here, too. But the emphasis is on hearing the words of soldiers and soldiers of the soil as they talked about their challenges and successes.

On Monday, Deb Miller and I are off to the opposite corner of the state. We'll drive through apple country to speak at the La Crescent public library. Potluck Paradise, indeed, as the Friends of the LIbrary are cooking from the book in a pre-program potluck.

Happy fall!

Tuesday, August 17, 2010

Time for the Great Minnesota State Fair!

I will be demonstrating five Iconic American recipes at the Minnesota State Fair. Come and see me at the demonstration kitchen area in the Creative Arts building.

Friday, August 27 at 11 am.
Abe Lincoln’s New Orleans Curry Chicken

Saturday, August 28 at 1 pm
“Babe the Blue Ox” Blueberry Buckle

Monday, September 5 Labor Day
11 am Herbert Hoover Cake
1 pm Wilson World War I Liberty Garden Victory Cabbage
5 pm Abraham Lincoln’s Boyhood Pumpkin Butter

Here are the recipes for the Fair dishes.

Abraham Lincoln in New Orleans Chicken Curry
Make the curry powder by mixing
1 ounce turmeric
1 ounce coriander
1 ounce cumin
1 ounce white ginger
1 ounce nutmeg
1 ounce mace
1 ounce cayenne

Store in a tightly sealed jar. Will keep in a cool, dark place for weeks. Use as you would any curry powder.

For the Chicken Curry

2 tablespoons butter, or olive oil
2 pounds chicken tenders or other pieces of chicken
2 minced cloves of garlic
2 cups chicken broth
3 tablespoons flour
1 to 3 teaspoons curry powder
juice from one lemon or orange.

Put butter in a large frying pan over medium heat. Add the chicken pieces and brown on one side. Add the garlic when you turn the chicken. Continue cooking until chicken is browned and garlic is tender. Put flour and curry powder in a pint jar with a tight-fitting lid. Add the chicken broth, tighten lid and shake well to blend. Gradually add this mixture into the frying pan and stir until sauce is thickened. Cover and cook about 10 minutes until meat is fork tender and done. Squeeze lemon or orange over and stir once more before serving with rice.

“Babe the Blue Ox” Blueberry Buckle
1/4 cup soft butter
1/2 cup sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1 pint fresh, not frozen, blueberries

1/4 cup cold butter
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Wash and dry berries.
Make the topping and set aside: Stir sugar, flour and
cinnamon together in a small bowl. Cut in the butter
until crumbly.
Make the buckle: Cream butter and sugar well, add
egg and beat well. Sift four, baking powder and salt. Add
alternately with milk to first mixture. Pour into foil-lined
9-inch square pan. Cover batter with berries, one berry
deep. Sprinkle with topping. Bake until blueberries are
bubbly around the edges and topping is golden brown

Herbert Hoover World War I Cake
2 cups brown sugar
2 cups hot water
2 tablespoons lard (or butter)
1 teaspoon salt, optional
1 teaspoon ground cloves
1 teaspoon cinnamon
1 package (8 ounces) raisins, chopped
1 teaspoon baking soda
3 cups flour

Preheat oven to 350 degrees F. Put everything but soda and flour into a medium saucepan. Bring to a boil over medium heat, stirring frequently. Boil 5 minutes after it bubbles, then cool. Stir in soda and flour. Put batter into a lightly greased loaf pan. Bake 45 minutes. Cake keeps fresh a long time and can “be sent to men at the front.”

Wilson World War I Liberty Garden Victory Cabbage
4 cups thinly sliced red cabbage
2 tablespoons butter
1 tablespoon minced onion
1/2 teaspoon salt
pinch nutmeg
pinch cayenne pepper
2 tablespoons vinegar
1 1/2 teaspoons sugar

Put sliced cabbage into bowl of cold water. Melt butter in a large frying pan with a lid. Add the onion and seasonings and cook until onion is transparent, stirring frequently. Drain cabbage and add to pan very carefully, as it will spatter. Cover and cook over low heat until cabbage is tender, about 10 to 15 minutes, stirring from time to time. Remove cover, add vinegar and sugar, stir well and cook for 5 more minutes.

Abraham Lincoln Indiana Boyhood Pumpkin Butter
1 16-ounce can pumpkin
1/2 cup molasses or honey
1/4 cup vinegar
1/4 teaspoon allspice
1/8 teaspoon cinnamon
Combine all ingredients in a medium-sized saucepan. Cook over very low heat until the mixture has thickened. You will need to stir this frequently to keep from scorching. Put in a jar and store in the refrigerator for up to 3 weeks.

Wednesday, July 21, 2010

Happy 150th Anniversary to the Faribault County Fair

I am spending the day at the Faribault County Fair. I will be cooking three dishes including this special sauce.

This tomato chili sauce seasoned with aromatic spices such as cinnamon and cloves, instead of today's chili powder and hot peppers, is a classic from the 1860s -- the first years of Minnesota statehood and the Faribault County Fair. It is easy to make and keeps in the refrigerator for a couple of weeks or in the freezer for months if you don't want to "put it up" in canning jars and process according to USDA directions.

1860s Tomato Chili Sauce

2 quarts ripe tomatoes
1 large onion
6 small green peppers
1 cup sugar
2 1/2 cups vinegar
2 teaspoons salt
1 teaspoon each ground allspice, cloves,
cinnamon, ginger, mace, and nutmeg

Peel and seed the tomatoes, peel and chop the onion, seed the peppers. Use a food processor, blender, or food grinder to chop the vegetables into very small pieces, about 1/4 of an inch. Do not over-process. You want recognizable pieces, not mush. Combine the vegetables with the remaining ingredients in a large pot. Bring to a boil, reduce heat, and continue simmering until the onions look transparent and the mixture has thickened. Stir frequently as it cooks. Put into sterilized jars and store in the refrigerator, or process following USDA guidelines.

Copyright 2010 Rae Katherine Eighmey. All rights reserved.

Two Ingredient Strawberry Preserves

You can't go wrong with these easy-to-make fresh strawberry preserves. Two ingredients. . .two hours waiting time. . . then cook . . . dissolving remaining sugar for about 10 minutes and then slow-boiling down into preserves for another 10. If preserves don't quite thicken . . . you have ice cream sauce. Too thick . . . and you can thin with a bit of water, wine, brandy, or juice.

Perfect for making the most of "U-picked" summer bounty, just as good for turning less-than-perfect fruit (strawberries, peaches, plums, or other juicy soft fruits) into a delicious spread. Simple to make a pint or two as a surprise holiday gift in the dead of winter from store-bought berries.

Two Ingredient Strawberry Preserves

2 cups strawberries, washed, stems removed and cut into quarters (unless very small)

2 cups sugar

Sprinkle the sugar over the berries and let stand for 2 to 3 hours at room temperature (or up to 8 in the refrigerator). Stir from time to time as the strawberries yield juice. When ready to cook, put the mixture in a large pot and slowly bring to a boil, stirring as sugar dissolves. This should take about 10 minutes. Reduce heat, but keep mixture at a slow boil, and cook for 10 minutes. Remove from heat and skim off any white foam. Pour preserves into sterilized jars and process according to USDA guidelines. Or keep preserves in the refrigerator for up to a month

IMPORTANT NOTE: select a pot that allows mixture to boil up four or five times the original volume as it cooks.

Copyright 2010 Rae Katherine Eighmey. All rights reserved.

Classic Potato Salad-- Healthy Twist

Midwestern cooks in the 1950s served up a tasty and healthful twist on the classic potato salad. The centerpiece of many a family potluck, most recipes use white potatoes, hard-cooked eggs and mayonnaise, mustard and sometimes pickles to give the basics interesting flavor.

In this version from Potluck Paradise rich, tasty sweet potatoes are combined with healthy, crisp apples and crunchy walnuts for a refreshing salad that complements any and all summer barbeque and picnic fare.

Waldorf Sweet Potato Salad

2 cups sweet potatoes, cooked, peeled and cut in 1/2-inch cubes
1 cup sliced celery
1 cup cored and chopped apple
1/2 cup chopped walnuts
2 tablespoons lemon juice
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup, or more, mayonnaise

Gently mix sweet potatoes, celery, apple, and walnuts in a large bowl. Squeeze lemon juice over the ingredients. Sprinkle with salt and sugar. Stir in mayonnaise. Chill for at least a half hour before serving.

As with all dishes to be served at a summer potluck, take care to keep the dish chilled. Serve it in an insulated bowl, put frozen, lunch box cold packs on the bottom or around the sides, and don't leave it out for more than an hour.

Copyright 2010 Rae Katherine Eighmey. All rights reserved.
Image credit:National Cancer Institutes - Five a Day Resources and Tools.

Ice Box Cookies for Young and Old

While I was baking ice box cookies to take along on next week's Great Potluck Paradise Book Tour of Southwest Minnesota, it occurred to me that this was the perfect recipe to touch the hearts and fill the appetites of both young and old. It certainly was the single most recipe that our taste-testers reacted to with exclamations of: "Oh! I remember these. They were really good!" They still are. What really struck me when I was making them Thursday morning, is what a perfect recipe this is to introduce youngsters to the fun of baking.

I've baked with grandsons Justin and Jack. As anyone who bakes with kids under 10 knows, they can start the project with great interest and enthusiasm, but somehow after 10 or 15 minutes their interest can wander. Kids are kids -- full of energy and needing to go a zillion different places. The two-step process necessary for Ice Box Cookies fits perfectly with their attention span, can easily involve the child in the whole cooking process (including cleaning up!), and teaches a bit of patience, too.

The dough stirs up easily with just a spoon and a little hands-on kneading. Forming the dough into rolls for chilling is right up any kid's level of expertise. The next steps -- a break to wash up the mixing bowl and then wait while the dough chills. Later, maybe even the next day, slice off the cookies and bake. No need to make the whole batch. Bake up one or two sheets (perfect for portion control) and you can put the rest of the dough in the freezer, ready and waiting for the next time you are together. Or you could send the remaining dough logs home for child and parent to make.

As to the eating. They are lovely just as they are, but some experienced (dare I say "older") taste-testers suggest these are prefect "dipped in a container of ready-made frosting or ice cream."


Classic 1950s Ice Box Cookies
(makes 8 dozen cookies -- but not all at the same time!)

2 cups brown sugar, firmly packed
1 cup melted butter
2 eggs, lightly beaten
1 teaspoon vanilla
1 teaspoon cream of tartar
1 teaspoon baking soda
4 cups flour
1 cup finely chopped walnuts or pecans (optional)

Stir the sugar, butter, eggs and vanilla together until completely blended. Add the dry ingredients, mixing thoroughly then stir in the nuts. Knead the dough with hands if necessary to get a smooth dough. Divide the dough into quarters. Form each roll into a log about one inch high and one inch wide. Wrap in plastic wrap and chill at least 2 hours in refrigerator. (You can firm dough more quickly in the freezer for about 20 minutes.)

When ready to bake, preheat oven to 375 degrees F. Grease baking sheets. Slice dough about one-eighth inch thick with a sharp knife. Place sliced on baking sheets, about 2 inches apart. Bake until lightly browned, about 10 to 12 minutes.

Copyright 2010 Rae Katherine Eighmey. All rights reserved