Makes about 16
Ingredients:
2 cups whole wheat flour
1/2 cup sugar
1 1/2 tsp baking powder
10 1/2 tbsp salted butter, room temperature
1 large egg, room temperature
1 large egg yolk, room temperature
3 tbsp or more, raspberry jam
Preparation:
Preheat oven to 400 degrees. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture and stir to blend.
Line two baking sheets with parchment paper. Measure dough by two tablespoonfuls and roll into balls. Place on prepared sheets, 2 inches apart. Make and indentation in the center of each ball, fill with 1/2 tsp jam. Bake cookies until golden brown, 12-14 minutes. Cool on wire rack.
Ingredients:
1/4 cup extra-virgin olive oil
1 cup thinly sliced shallots
2 garlic cloves, crushed
1 tsp crushed red pepper flakes
1 3/4 lb assorted greens like kale and swiss chard. stems removed and thinly sliced, leaves chopped
1/4 cup apple cider vinegar
3 tbsp unsalted butter
kosher salt and ground pepper
Preparations:
Heat oil in a large pot over medium heat. Add shallots and garlic. Cook, stirring often until soft, about 5 minutes. Add red pepper flakes: stir 1 minute. Add kale stems and saute for like 4 minutes. Add leaves and cook, tossing often, until crip-tender, about 5 minutes. Stir in vinegar. Add butter; toss until melted. Season with salt and pepper.
Ingredients:
2 large eggs
1/3 cup sugar
1/3 cup flour
1/8 tsp salt
2 cups milk
1 1/2 tsp vanilla extract
1 tbs honey
food coloring if you want
3 tsp chocolate chips
1 cup whipping cream
ground nutmeg for sprinkling
Preparation:
Whisk together the eggs and the sugar in a heat proof bowl until smooth and light colored. Whisk in flour and salt. Bring milk to a boil in sauce pan. Whisk in 1/2 cup milk, then gradually whisk remaining milk. Return mixture to saucepan and cook 2 minutes over medium heat or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat and whisk vanilla.
Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring if you would like. Transfer remaining custard to separate bowl, and whisk chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming, cool.
Once cooled, whisk both custard until smooth. Beat whipping cream with a mixer until peaks form. Whisk 1/2 cup whipped cream into chocolate custard. Spoon 2 1/2 tbs honey custard into 6 small glasses, pressing down to remove any air bubbles. Layer 1/4 cup chocolate custard atop honey custard in each glass, smooth with spoon. Top each serving with 3 tbs whipped cream and sprinkle with nutmeg.
Ingredients:
1/2 small butternut squash
2 cups milk
1/3 cup yellow cornmeal
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 large pinch of salt
1 tbs butter
1/4 cup packed brown sugar
2 tbs molasses
Preparation:
Preheat oven to 350F. Place squash half cut-side down on baking sheet. Bake 1 hr, then cool down. Scoop the flesh out and puree in food processor.
Reduce oven temperature to 275 F. Coat a 1 quart baking dish with spray oil.
Wish together milk, cornmeal, ginger, cinnamon, nutmeg, and salt in saucepan. Cook over medium heat 10 minutes or until thickened. Remove from heat, and blend in butter. Stir in squash puree, brown sugar and molasses. Pour into prepared baking dish, bake uncovered for 1 1/2 hrs or until a knife inserted comes out clean.
Serve alone or with vanilla ice cream.
