Nutty Snickerdoodles Small Batch Recipes

Steps:

• Cream the butter, sugars, vanilla and egg.
• In seperate bowl mix dry ingredients, add to wet ingredients, then fold in nuts.
• Roll into 1 1/2 inch balls and then roll in the sugar/cinnamon mixture.
• Place on un-greased cookie sheet and press down lightly with round of spoon.
• Bake in Pre-heated 300 degree oven for 12 minutes.
• The temp seems low but it is correct- these come out perfectly!

Steps:

• Step 1: Cut cauliflower, green pepper, green beans and garlic into bite size pieces. Place in one bowl and set aside.
• Step 2: In another bowl, cut black olives, green olives, mushrooms, carrots, artichokes, into bite size pieces. Add capers. Set aside.
• Step 3: Combine anchovies, shrimp and tuna. Set aside.
• Preheat oven to 200.
• Wash jars in warm soapy water, rinse well with clean water and place in oven to air dry. Turn oven off.
• In a large stock pot, over medium high heat, add olive oil; heat. Add ingredients in Step 1 and cook until tender; 6 - 8 minutes.
• Add ingredients for Step 2 and saute until well heated through; about 5 - 8 minutes.
• Add ketchup, chili sauce, hot pepper sauce and white wine vinegar and bring to a boil. Reduce heat and simmer for 10 - 15 minutes.
• For Step 3, rinse and cut anchovies into small pieces. Pour boiling water over the seafood, drain well and add to the pot. Simmer for 5 minutes. Taste and adjust seasonings.
• Fill hot jars with the antipasto; cleaning the rim with a clean cloth and top with steralized lids. Process the jars in boiling water for 10 minutes.

Steps:

• Gently scrub the cucumbers under running water to remove dirt and any particularly prominent spines on the nubs. Drain. Trim a thin slice from the blossom end and pack the cukes into a one-quart non-reactive container, such as glass or food-grade plastic. You may cut then into halves, slices, or spears if desired.
• Stir the salt and water until the salt dissolves. Add the aromatic/seasoning ingredients to the container with the cucumbers. Put the container on a plate to contain any possible dripping once fermentation begins.
• Pour in enough brine to cover the cucumbers. Push a sandwich-sized Ziploc bag into the container's aperture, fill it with the remaining brine, and seal the bag. The brine-filled bag serves to weigh down the pickles so they remain submerged and seals off the top of the jar while still allowing bubbles to escape. It is filled with brine instead of water, so any possible leakage will not dilute your solution. Cover with cheesecloth and secure it with a rubber band to keep out fruit flies or other flying little beasties you may discover are drawn to this stuff.
• After a few days, the brine may begin giving off tiny bubbles. Keep an eye on it and skim off any white foam that rises to the surface, giving the bag a rinse if necessary. The cucumbers will begin turning darker and to taste, well, brined after just two days. Let them go for a week and they should turn olive green throughout. Remove the bag, skim any new foam, close container fast, and put in the fridge.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
• Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
• Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
• Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
• Bake until the edges are golden and the center is set, 25 to 30 minutes.
• Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.