Shortbread

Makes quite a batch of shortbread. Don't ask me what that means.

2 cups Butter
4 1/2 cups Flour
1 cup Brown sugar

Mix Butter and Brown sugar until it's creamy. Blend in 3 1/2 cups or so of the flour. Knead in (usually on a cutting board or flat surface) the rest of the flour until it's a soft dough. Roll out until it is about 1/2 inch thick.

Pre-cut to the size and shape you want and poke holes in the top with a fork or some similarly inventive utensil.

Bake until slightly golden. About 20 minutes. Check at 15 minutes.

Christmas Morning Crepes

Though you can eat them any time, we at least try to eat them every Christmas. This recipe is modified from the Doubleday cookbook. It serves three.

1 1/2 cup flour
3/4 tsp salt
1 tbsp sugar
6 eggs, lightly beaten
1 1/2 cup milk
3 tbsp cold water
3 tbsp melted butter

Mix wet and dry ingredients separately. Put the dry ones in the bigger bowl as you will be adding the wet to them. Add the wet gradually. (Maybe about a fourth or a third at a time). This will avoid clumping of flour.

Best if you leave the mix for 15 minutes or so before you cook. Use a griddle at about 350, or a frying pan at medium.

One crepe is about 70 calories. What size crepe do you ask? I have no notion.

Fill as desired. Sugar is optional.

Dad's Cottage Cheese Chip Dip

Cottage cheese: 1 cup

Mayonnaise: 1 tablespoon

1 Tablespoon Chopped chives, or 2 chopped green onions:

Mustard, (dry or regular): 1/8 teaspoon (a dash)

Paprika: 1/8 teaspoon (a dash)

Worcestershire sauce: a few drops

Salt (a dash) and Pepper (a dash) to taste.

Chocolate Chip Cookies (My personal special)

1 c Brown Sugar
1 c White Sugar
1 egg
1 cap? Vanilla Extract
2 cubes butter (1 c)
--
2.5 c Flour
1 tsp Salt
1 tsp Baking Soda
Chocolate Chips (at least 1/2 bag)

Mix well top half of the ingredients. (Softened butter is best, but it can be melted and still have a good result) I recommend hand mixing.

Mix 2c Flour, Salt, and Baking Soda. When it is almost finished mixing, add chocolate chips to preference (White Chocolate, Caramel or Peanut Butter chips can also be used for fun.) Pour the remaining 1/2 c flour in with the chips. Mix well. (It's best to leave it a wee bit powdery so that it's easier to shape the cookies on the sheet without getting buttery fingers)

Bake at 375º for 12-15 minutes. (I usually cook it for 7, check the progress, and put it in for another 5) Remove from the oven, let sit 30-60 seconds before putting on a cooling rack or flat surface.

Best when warm, but if stored in sealed Tupperware, they stay chewy for days. (Three day max recommended shelf life) Do not refrigerate. Microwave for 15-20 seconds covered in a paper towel to recapture warm cookie taste.

Basic Dango

Ingredients:
- 1 cup Shiratamako Sweet rice flour (you should be able to get this at an asian food store or a supermarket, no substitute.)
- 1/2 cup water
- water to fill the pot
- Sweet bean paste or soysauce.

Mix flour with water.

Roll

Boil (till they float)

Skewer

Source:

http://sailormoon.takeuchi-naoko.com/fan/shrines/dango/edible/index.html