Anyone have a great shortbread recipe to share?
paradiseprincess51
3 years ago
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Zalco/bring back Sophie!
3 years agoRelated Discussions
Does anyone have any recipes to share
Comments (5)Tova, here's the recipe I used for the toner, from Rodale's Illustrated Encyclopedia of Herbs. "Start with either apple cider vinegar or white wine vinegar. Add 1 cup of petals or leaves for each pint of vinegar and place on a sunny windowsill in a tightly sealed glass bottle. let the mixture steep for two or three weeks, shaking it vigorously every day. Strain and rebottle. If you like a more diluted lotion, add water." Naturally, you will want the plants you use to be clean and free of any pesticide. Make sure your containers are sterilized, like you do for canning or making jam. I used the lemon balm because it's supposed to be good for wrinkles, and calenula is good for oily skin, and is a soothing and healing herb. This is a really simple recipe, so it's one that you can try and have some fun with. Connie...See MoreAnyone have a salsa recipe to share, please?
Comments (9)Wow, thanks for all the recipes, everyone. I will try every one of them, hopefully. I love having different varieties of salsa to eat all winter. My tomato yield this year has been really low, and I've only been able to make eight pints so far. I usually make 75-150 pints, sometimes even more. But I'm afraid this year I'm just not going to get enough tomatoes. By the time my plants got any size on them this summer, the temps were so high, they quit producing. Now I'm just trying to water them enough to keep them alive for fall tomatoes. CcecilM, Your recipe sounds so yummy. I used to make one very similar to this and loved it, but lost my recipe years ago and could never find it. This sounds like one they used to serve at a Mexican restaurant I loved as a kid called Pick's Hot Tamales. I also like a little sugar in my salsa. I can't wait to try it! Thank you! Jessaka, Thanks for TWO recipes. Mimi's recipe sounds like one I will love. I LOVE Habaneros, my favorite peppers. I can't use them in DH's salsa as he can't take the heat. If I hot water bath this recipe instead of pressure can it, do you think tripling the vinegar will be enough to keep it safe? I don't have a pressure cooker. Ilene, I had seen Annie's recipe for the Pace type salsa on the Harvest forum. I asked DH if he wanted me to make that one, since he likes Pace picante sauce. I'm going to make this recipe for him. I don't care for Pace salsa, but it's DH's favorite store bought brand. That's the one I referred to above as "made in New York City", LOL, even though it's not. I also know what you mean about how militant they are talking about canning procedures on the Harvest forum. But you know, that's good because they won't be poisoning anyone with improper canning procedures. I always worry about that, even though I'm extremely careful with everything I can. I don't boil my jars (do the flats and lids though), but run the jars through the dishwasher and leave them on the heat cycle until I'm ready to use them. Then process for 15 minutes in the HWB canner. Susan, I will have to try the Sam's black bean and corn salsa. I LOVE cilantro too. I put up a bushel of corn on the cob in the freezer this year, and have been thinking about making some corn/black bean salsa (fresh, not canned) out of some of it. I saw a recipe for a Southwest salsa that sounded great while I was searching the Internet looking for salsa recipes. Have you ever eaten at Joe T. Garcia's restaurant in Ft. Worth, down by the stockyards? Yummmy, it's my favorite Mexican restaurant in the whole world. They only serve two entrees, enchiladas or fajitas, and are world renowned for their food. It's the greatest (and I even like their salsa they sell in stores)! Well, since I don't have a recipe to add to this thread, I will add my best time saving tip. When I make salsa - in past years when I've had plenty of tomatoes - I cook my salsa in my electricity turkey roaster. This works so well, and it yields about 30 pints in one batch. It also leaves the stove top for the canner, and extra pots of boiling water. I love using the roaster for making salsa! Dawna...See MoreAnyone have a great pumpernickel recipe?
Comments (1)I haven't made one but the most recent issue of The Baking Sheet from KA has one...I don't see it on line but this one caught my eye. King ARthur Russian Rye ....See MoreBrown sugar shortbread recipe
Comments (11)Here is the recipe I have used successfully for years. It is simple and versatile (Martha's original recipe suggests adding to each third, such as shaved chocolate, candied orange peel, ginger, etc.) Shortbread from Martha Stewart 1997 1 pound unsalted butter 1 cup light brown sugar, firmly packed 1 tsp salt 5 cups all-purpose flour Preheat oven to 275 degrees. Prepare three 8" cake pans by lining bottom with parchment paper. Cream together butter and brown sugar; beat two minutes at high speed. Add salt and flour, mixing after each cup added. When dough is well mixed and holds together, remove from mixing bowl and divide into thirds. Place each third of dough mixture into an 8" cake pan lines with parchment paper. With dull edge of table knife, score cookie into quarters (do not cut deep into dough), then score each quarter into three wedges. Prick design in with fork or wooden skewer. Bake in preheated oven at 275 degrees for 45 to 50 minutes, until just slightly colored around the edges. Remove from oven and cool slightly. Separate cookie from pan by carefully running a table knife around edge. Place plate or cooling rack over pan and carefully turn over to remove cookie from pan, then turn cookie right side up to finish cooling. Cool completely before storing. Wrap well in plastic wrap or cellophane or store in tin. Best if stored at least one week before serving, flavor continues to improve over two or three weeks. Note: Shortbread freezes well....See Morecawaps
3 years agoparadiseprincess51
3 years agoeam44
3 years agoZalco/bring back Sophie!
3 years agolast modified: 3 years agoZalco/bring back Sophie!
3 years agolast modified: 3 years agoparadiseprincess51
3 years ago
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Zalco/bring back Sophie!