Food In Many Forms

Even in the picture you can tell that these Kolachky cookies are sticky and shiny. I can tell you when I split them in two, they definitely weren't cooked all the way through. The insides were doughy even after they cooked for forty minutes and they were burned on the outside. I got the recipe from the food network  website from an episode of Sweet Dreams called "Bubbe's Bakeshop", but in this case I think you just need to go to real people to find out the tricks. On All Recipes, someone said to knead the dough until it lost its stickiness, and I bet when I try this again it will turn out better. After all, I used a pound of prunes to make the homemade filling, now I have to find a way to use it all up!

This Thanksgiving I have a lot to be thankful for . Despite my attempts to avoid family gatherings by working three shifts this week, people worked around my schedule to make sure I could participate. I ended up going to a total of four meals , and inevitably there was cooking involved . I made a pumpkin pie , a carrot dish, and cornbread stuffing . The pumpkin pie was made from the recipe on the back of the can - does wonders every time :) The carrot recipe was from an Israeli friend who has great recipes for all kinds of Mediterranean-type foods. Moroccan Carrot Salad: Serves 8 Ingredients: 2 lbs Carrots Fresh parsley, chopped 5 garlic cloves, chopped very finely 1 tbsp olive oil 1 1/2 tsp sweet Moroccan paprika lemon juice from one large lemon a dash of pepper salt to taste, roughly 1 tsp Golden Raisins (optional) Preparation: 1. Peel and trim carrots, place in pot of water and bring to a boil. (If using raisins, simmer them in broth until plump.) 2. Cook until a fork is inserted e

These sandwiches were a really great way to clean out the fridge and they worked great for our little tea party. After some research I decided on four different recipes: Duchess of York Tea Sandwiches Hardboiled Egg Curry Powder Cream Cheese White Bread Cucumber Sandwiches Sliced Cucumber Cream Cheese Tomato Tea Sandwiches Tomato Cream Cheese Cucumber Tomato Basil Sandwiches Tomato  Mozzarella Basil Paste

These tea cakes were perfect bite size treats for our roommate tea party. I only filled the muffin cups half way so they wouldn't overflow - so cute! Adapted from Taste of Home. Almond Tea Cakes 60 Servings Prep: 30 min. + chilling Bake: 20 min. Ingredients 2 cups butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 4 teaspoons almond extract 4 cups all-purpose flour 1 teaspoon baking powder Filling: 1 egg white 1/2 cup sugar 1/2 cup ground almonds 1/2 teaspoon lemon juice Milk Sliced almonds Directions In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and almond extract; mix well. Add flour and baking powder (dough will be soft). Chill. For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling

This November has been a month a white sauces... and I never make white sauces. Last week I made an attempt at cheese fondue, and it didn't turn out, so I made macaroni and cheese from the melted cheese/milk/butter mixture. Last night I made cheesy potatoes because the potatoes were sprouting and I needed to use them up. Both of them required a white sauce and both of the white sauces were kind of funky. The macaroni cheese sauce was grainy, and the potato cheese sauce wouldn't thicken!! Clearly I need to learn how to make white sauces!