Italian Lemon Slice

Italian Lemon Slice

A Cupcakery dot com

3 c flour
3 t baking powder
1 t salt
1/2 c oleo or (butter)
1 c sugar
1 t. fresh lemon juice (also grate rind of lemon)
3 eggs
Sift flour, baking powder & salt You can add anise powder here if you like it, I do not. In large bowl cream butter, sugar & flavoring, beat in eggs, one at a time. Add flour mixture. Mix well, turn out onto flour table and knead for a few minutes, add flour a little at a time so it won’t be sticky. Divide into three or four balls. Roll each ball into a 1″ diameter cookie rolls (logs). Place on parchment paper lined baking sheet. Sprinkle top with colored sugar & press down slightly before baking or roll each log in coloured sugar. Bake 350° 25 min.  Slice about 1/2″ slices while still warm. ( I use a serrated knife that you would slice bread with) Spread on paper towel covered cooling rack to cool. You can also sprinkle with confectioners sugar when sliced. It is pretty. Store in airtight container.

Chocolate Peanut Sweeties Source: Cooking dot com and adapted by Lyndsay Zoratti
I made this recipe so many times this summer, and will have to say it is a fave of all our customers and me!  Try tucking a rolo, or a maraschino cherry in each one. Ohhh boy! Makes approx 5 dozen
INGREDIENTS 1 cup peanut butter* 1/2 cup butter (no substitutes), softened 3 cups confectioners' sugar 5 dozen miniature pretzel twists (about 3 cups)    Rolo candies, maraschino cherries optional 1 1/2 cups milk chocolate chips 1 tablespoon vegetable oil               DIRECTIONS In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; You can tuck rolo candies, or maraschino cherries in each one and they are soooo good! Press one firmly on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour. In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in the refrigerator. *Please Note: Reduced-fat or generic-brand peanut butter is not recommended for use in this recipe. You must also use BUTTER or the balls will not harden correctly. We also tucked maraschino cherries in some ... YUMMY!

Macaroni Montparnasse

Macaroni Montparnasse
adapted from America's cook book 1942
1 package (8 oz.) macaroni (home made twisted is best)
i medium-sized onion, sliced
6 tomatoes
1/2 tsp. salt
pepper
1 clove garlic
1/2 lb. Swiss cheese, sliced into 6 slices at deli
Cook macaroni until , al ˈdɛnte Cook onions and tomatoes 10 minutes; add salt, pepper, garlic and macaroni; mix well and turn into 6 greased cups or a large casserole. Bake in hot oven (425 F) for 10 minutes; cover top with a layer if Swiss cheese, and bake 10 minutes longer, or until cheese has melted and browned. 
Serves  6


How easy is that being French Enjoy!