Coconut Shortbread Cookies

Makes about 6 1/2 dozen 1 c. unsweetened shredded coconut (about 3 ounces) 1 1/2 c. (3 sticks) unsalted butter, room temp. 1 c. plus 1 T. sugar 1 1/4 t. coarse kosher salt 1 t. vanilla extract 2 2/3 c. all purpose flour Preheat oven to 325°. Spread coconut on rimmed baking sheet. Bake […]

Poinsettia Cookies

1 cup (2 sticks) butter or margarine, softened 1 cup confectioners’ sugar 1 egg, beaten 1 1/2 teaspoons almond extract 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon salt Red decorating sugar, for garnish 1. Cream butter in a large bowl with an electric mixer. Add confectioners’ sugar; beat well. Beat […]

Cranberry Streusel Shortbread Bars

This only looks like it takes a long time – too many unnecessary directions! They’re easy and really good! Yields about thirty-five 1 3/4” square bars For the crust and streusel: 10 ½ oz (1 cup plus 5 T.) unsalted butter, melted and cooled to just warm 1 c. granulated sugar ¾ t. salt 2 […]

Mom’s Lemon Bars

For the crust: 1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon kosher salt For the filling: 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners’ sugar, for […]

Susan’s Glazed Cream Cheese Lemon Cookies

¾ c. butter 1 T. lemon peel, grated 1/3 c. cream cheese 1 t. baking powder 1 egg ¾ c. sugar ½ t. salt 2 c. flour 1 T. lemon juice 1. Cream the butter, cream cheese, and sugar until fluffy, then beat in the egg, lemon peel and lemon juice. 2. Sift the dry […]

Potatoes Fondantes

2 lb. baby Yukon Gold or Red Bliss potatoes (20 to 25 potatoes, 1-1/2 to 1-3/4 inches in diameter) 1 sprig fresh rosemary 2 cups homemade or low-salt chicken broth 2 Tbs. good-quality extra-virgin olive oil 1 Tbs. unsalted butter 1 teaspoon kosher salt (less if the broth is salty) 1 to 2 Tbs. thinly […]

Chicken with Roasted Lemons, Green Olives, and Capers

Roasted Lemons 12 thin lemon slices (from 2 lemons) Olive oil Chicken 4 large skinless boneless chicken breast halves All purpose flour 5 tablespoons olive oil 1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives 2 tablespoons drained capers 1 1/2 cups chicken stock or canned low-salt chicken broth 1/4 cup (1/2 […]

Union Street Cafe Onion Rings

The VERY BEST!! ¾ c. + 2 T. beer (not dark) 1 c. flour ¾ c. parsley, minced ¾ t. salt 1 large sweet onion (walla walla, maui) In a bowl, whisk beer into flour until batter is smooth and then whisk in parsley. Let batter stand 30 minutes, then stir in ¾ t. salt. […]

Roasted Winter Vegetables with a Maple Ginger Glaze

Serves four 1/2 lb. parsnips, peeled and cut into 2 x 1/2″ sticks 1/2 lb. carrots (about 3-4), peeled and cut into 2 x 1/2″ sticks 1/2 lb. turnips( about 2 medium), peeled and cut into 2 x 1/2″ sticks 1/2 lb. brussel sprouts, stems trimmed and any wilted leaves pulled off, large sprouts halved […]

Zuni Cafe Roast Chicken with Bread Salad

This just LOOKS like a law-haw-hawng recipe — but it’s absolutely the best roast chicken I’ve EVER had — SO worth the time — SO MAKE THIS!! My brother Mark is a master at this recipe and has adapted it to the barbecue for outdoor cooking which solves the need to have a super clean […]