Almond Shortbread Cookies
1 cup of all-purpose flour
1/2 cup of cornstarch
1/2 cup of powdered sugar
1 cup of finely chopped almonds
3/4 cup of butter; softened
Combine flour, cornstarch, and powdered sugar; stir in almonds. Add butter; blend with a wooden spoon until a soft dough forms. Shape dough into small balls. Place on ungreased cookie sheet; flatten each ball with lightly floured fork. Bake at 300 degrees for 20 to 25 minutes or until edges are only lightly browned.
Apple Butter Pumpkin Pie
INGREDIENTS:
1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
STREUSEL TOPPING:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.
Almond Double Chip Cookies
3/4 cup of butter or margarine, softened
3/4 cup of packed light brown sugar
1 egg
1/2 teaspoon of almond extract
1 1/2 cups of all-purpose flour
1/4 teaspoon of baking soda
A dash of salt
1 cup of semisweet chocolate chips
1 cup of vanilla milk chips
1/2 cup of slivered blanched almonds
Preheat oven to 375'F. Line cookie sheets with parchment paper or leave ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Stir in semisweet and vanilla milk chips and almonds. Drop dough by rounded tablespoonfuls, 3" apart, onto prepared cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.
PEANUT BUTTER FUDGE
2 cups of sugar
1 cup of milk
Pinch of salt
2 tablespoons of butter
1 teaspoon of vanilla
3/4 cup of crunchy peanut butter or smooth peanut butter
Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.
