Fried Chicken and Cheesesteaks

mix well: 2 cups ricotta 8 eggs 1/2 cup milk 2 tsp baking soda 1 tsp salt dash of almond extract dash of vanilla extract drop or two of orange oil zest of 1 lemon   add:  4 cups almond flour    Heat griddle to medium heat, grease with butter.    Scoop batter onto hot buttered griddle, smooshing down a big if necessary.   Brown on both sides.  

 2 sticks butter, melted and slightly cool in blender:  4 eggs 1 cup sugar 1 T vanilla 1 t almond extract dash orange oil 1 t salt   2 C flour 2 t baking powder mix together dry ingredients, egg mixture & melted butter, whisk well.    Refrigerate overnight.  Preheat pizelle iron, brush with melted butter, bake 90 seconds each

 preheat oven to 375  Cream together: 2 cups butter, softened 2 cups powdered sugar  add:   6 egg yolks 2 T vanilla 2 teaspoon almond extract when well combined add:  2 C almond flour 3 C flour make cookie dough in 2 T size balls, roll in a half/half mixture of almond flour and granulated sugar.   Use back of round 1/2 teaspoon to press an indent into top of cookie.   Add tiny bit (1/2 tsp?) blackberry jam into each indent.     Bake 11 minutes, until edges lightly brown.     Variation:   make balls, but flatten with back of a glass, no indent, no jam.    Sprinkle warm cookies with powdered sugar.  

A yummy new cookie, I put together with a variation from a rugelach dough! 2 cups flour 1/2 tsp salt 3/4 cup powdered sugar 1/4 cup vanilla sugar 2 sticks cold butter, cubed 1 (8oz) package cold cream cheese, cubed 1 egg yolk 1 tsp vanilla 1/2 tsp almond extract squeeze of orange juice In a food processor quickly blend flour, salt and sugars.   (Just use a cup of powdered sugar if you don't have vanilla sugar).     Add butter and cream cheese and pulse until crumbly - about 12 pulses.     Whisk together egg yolk and flavorings and add, then run food processor until dough forms. Split dough into four pieces, and roll out between parchment paper.    Chill (I put mine out on my porch in December).     Then cut with round cookie cutters.   (I used the mouth of a standard canning jar).  Transfer each round to a parchment lined baking pan. Place a small (about 2 tsp) bit ...

2 cups cornstarch ½ C almond flour 1 cup sugar 2 egg 1/2 tsp salt 1 1/2 sticks of unsalted butter (that equals 12 Tbps) 1 tsp vanilla 1 tsp almond extract Preheat oven to 375° F. Sift cornstarch, sugar and salt together, mix the egg and blend in the butter. Knead well. Let stand ten to fifteen minutes.   Shape into balls in the palm of your hand and drop them onto a parchment lined cookie sheet.   Bake for approximately 12 minutes.    Be very gentle with them when you remove to a cooling rack - the lack of gluten seems to make them prone to crumbling.  

I never got around to posting my cookie recipes before Christmas. But who says cookies are only for Christmas? These are a twist on the Mexican Wedding Cake / Russian Tea Cakes . They are seasoned with orange and almond, and feature pistachios instead of walnuts. These are amazing! 2 sticks (8 ounces) unsalted butter, at room temperature 2 cups powdered sugar 1 cup shelled, unsalted roasted pistachios, minced 2 teaspoons freshly grated orange zest (or reconstitute dry - I get mine from Penzeys) 1 teaspoon salt 1/2 teaspoon vanilla extract 1 teaspoon almond extract 2 1/4 cups all-purpose flour Heat oven to 350°F and lightly grease baking sheets. Beat together butter and 1/2 cup of the powdered sugar. (If you have a stand mixer, use it) Beat on medium high until light and fluffy, about 3 minutes. Add pistachios, orange zest, salt, vanilla extract, and almond extract and continue mixing until ingredients are well incorporated. Add flour and mix just until incorporated, about 30 seco...