Wild Rice Salad

orzo wild rice 

roasted corn 

red pepper 

currants or dried cherries 

toasted pinenuts 

whisk dressing: 

garlic 

mustard 

lemon juice 

balsamic vinegar 

olive oil 

garlic 

basil 

salt & pepper

Joelyns Cream Cheese Frosting - Chocolate or Vanilla

VANILLA:

Beat to cream:

• 2 sticks soft butter

Add/Beat to cream:

• 2 boxes of Cream Cheese

Add/Beat:

• Vanilla
• Powdered Sugar (to taste, we don't use much, I have never measured, sorry :) You want to just start taste sweetness, but for it to not get sweet!

CHOCOLATE:

• Follow above recipe
• Add cocoa powder to taste (we make it pretty dark)

Chocolate Shortbread Cookies

 

Preheat oven to 325

Beat to cream:

• 3 sticks Butter

Add/Beat:

• 1 1/2 cups Confectioner Sugar
• 4 teas Vanilla
• 1/2 cup Cocoa (we use x-tra Dark Cocoa)
• 4 tablespoons Corn Starch
• 2 1/4 cups of Flour (sometimes this is too soft & needs another 1/4 c flour to firm up dough)

Bake 16 to 18 min

Shortbread Cookies

 

Preheat oven to 325

Beat to cream:

• 3 sticks Butter

Add & beat:

• 1 1/2 cup Confectioner Sugar
• 4 tsp Vanilla

Add & beat:

• 3 cups Flour

Chill

Roll out 1/4 inch thick

Cut shapes

Bake 16 - 18 min

OPTIONS to finish:

• Make a standard ganache and sandwich it-between 2 cookies or
• Frost/Decorate with Joelyns Frosting (recipe on blog)

Mud Bars

 

Preheat oven to 350

Crust

Mix & Press into a greased 9x12 pan:

• 1 1/3 cup Flour
• 1/2 teas Baking Powder
• pinch Salt
• 1/2 cup Brown Sugar
• 1/2 cup softened Butter

Bake for 10 min

Ganache

Heat: 

• 1 cup Heavey Whipping Crem

Pour over, Let sit, Stir:

• 14 oz Semi Sweet Chocolate

Add Ganache layer over the crust

Mixture

Mix:

• 1/4 cup soft Butter
• 1/2 cup Sugar
• Vanilla
• 2 Eggs
• 1 1/2 cups Coconut Flakes

Pour Mixture layer over ganache layer. 

Bake 25-30 min

Let cool 

Cut

Firm in the fridge before recutting & removing from pan

 

Peanut Butter Balls

 

Beat: 

• 1.5 cups Natural Creamy Peanut Butter
• 6 tablespoons melted butter

Add/Beat:

• Vanilla
• 1/4 tea Salt
• 2.5 cups Confectioners Sugar

Shape into balls

Roll in Melting Chocolate (we use dark)

Maple Cinnamon Snowballs

 

Preheat over to 325

Beat to Cream: 

• 1 cup Butter

Add, Beat: 

• 1/2 cup Maple Syrup
• 1 tsp Vanilla 
• 2 cups Flour (sometimes more flour is needed if the syrup makes the dough too sticky, it should be thick like a shortbread dough)
• Cinnamon to taste

Add, Mix: 

• 1 cup Chopped Pecans

Chill Dough

Shape into balls

Bake for 20 min

Roll warm cookies in Confectioner Sugar mixed with a little Cinnamon

Lemon Meringue Cookies

 

• Preheat oven to 350
• Turn Oven OFF

Beat:

• 2 Egg Whites until FOAMY

Add:

• Pinch of Salt
• Pinch of Cream of Tarter

Beat until you get PEAKS

Gradually Add While Beating:

• 2/3 Cups Sugar

Fold in:

• Vanilla Extract

Scoop meringues onto Parchment Paper

Put pan in pre heated oven that is turned OFF

Once done:

Spread bottom with Lemon Curd

Dip bottom in graham cracker crumbs

Poofs

• Preheat oven to 350
• Turn Oven OFF

Beat:

• 2 Egg Whites until FOAMY (we use Meringue Powder with water instead)

Add:

• Pinch of Salt
• Pinch of Cream of Tarter

Beat until you get PEAKS

Gradually Add While Beating:

• 2/3 Cups Sugar

Fold in:

• Mint Extract
• Green Food Coloring (optional)
• Mini Chocolate Chips

Scoop meringues onto Parchment Paper

Put pan in pre heated oven that is turned OFF

Fennel Artichoke Gruyere Soup

 Saute:

• Garlic
• Sliced Fennel bulb

Cover with vegetable broth & simmer until Fennel softens

Food Process to a mash, with hunks still in it

Add & let simmer on Low:

• Bay Leaves
• Salt
• Pepper
• More Vegetable broth
• Sliced artichokes
• Drained Great White Northern beans

 In another pan: whisk flour, milk, butter. Add Shredded Gruyere and which until melted into sauce. 

Add sauce to Soup

Add Whipping cream & fine fennel greens to soup