I don't know of anyone who doesn't like Snickerdoodles; the crisp-tender, buttery cinnamon-sugar cookies!
My mother had been making them long before I was born, and apparently the recipe dates back to the 1800's or beyond.
Such an easy cookie to make, and they make the kitchen smell so heavenly as they bake. :)
Some recipes call for a combination of solid shortening blended with butter or margarine; and those are very good ~ the one I use is an all-butter recipe; you can find it on my recipe blog ~
Please click HERE if you would like a printable copy of the recipe.
Monique and I have been internet friend for a couple of years now ~ she is an absolutely delightful person and has nurtured so much inspiration for so many of us.
You must go visit her blog and prepare to be wowwed.
We've discovered that our tastes are similar, and I always know if Monique recommends a recipe that my family will love it too. This one is no exception.
Usually with this dish the sauce is tossed with the chicken to completely enrobe it, this time I drizzled it over so each person could add as much or a little as they like.
Next time I'll toss the chicken with the sauce ~ it is DELICIOUS! And unusual that in addition to the Sweet Chili, the sauce is sweetened with pure maple syrup. Monique suggested to add a little crushed red chili pepper to the sauce, so that's what I did; it added the perfect little kick.
The other thing that sets this apart from other General's chicken dishes that I've made is that it is not deep fried, it is shallow fried. The batter is exceptionally light, crispy-crunchy and airy.
This one went directly into my KEEPER file. I look forward to making it again, soon.
If you make it, I hope you love it, too.
Rather than the traditional way of halving, or cutting tops from the peppers I sliced then into 3/4 to 1-inch "rings" and filled them with the lamb mixture, patted evenly then sprinkled lightly with more fresh crumbs.
I browned them very quickly in a little olive oil, stovetop ~ then transfered them to the oven to finish baking:
Hot from the oven I plated them atop a pool of warm Cumin-Yogurt Sauce.
To make the sauce; "Toast" the ground cumin in a small pan until it releases its fragrance, stir in a little whole milk Greek yogurt and a sprinkle of salt, stir until warmed through.
A shower of fresh mint chiffonade to finish the dish.
For a side I made cous cous, steeped in chicken broth with toasted pine nuts and plumped golden sultanas (raisins), with a squeeze of lemon.
If you don't care for lamb, I'm sure this would be delicious with other minced/ground raw meat (beef, pork, turkey, chicken), or a combination of cooked vegs/grain that you would like.
If you try this recipe, I hope you enjoy it as much as we did. :)
Leftovers are fabulous at room temperature, too!
It's a Darling Bakers Event ~ this time the theme is ROSES!
In my area of Oregon our roses begin their show in June, so cuttings were slim for our party. Only the very earliest have begun to bloom, so I cobbled the meager offerings from the garden ~ there will be more next month.
Once again, most of these recipes just sprang from my head ~ there are no formal recipes, just general directions, and lots of pictures! I hope you enjoy. :)
Let's start with cocktails ~ and a toast to our host
Jain, at Once in a blue Moon ~
Next, I thought a refreshing soup would be welcome ~ Chilled Mango Soup with a little yogurt, a dash of rose water and garnished with rose petals and violas. The rose petals are from climbing "Golden Showers". Next month I'll highlight some of the roses from the garden. , I'm an organic gardener ~ so the flowers are completely edible. Our main course ~ Chicken Bundles Boneless Chicken Breasts, topped with goat cheese mixed with Herbes de Provence and minced rose petals, then enclosed in Filo pastry then baked. I served them on a pool of Lemon Beurre Blanc ~ And garnished each with a rosebud, a couple of blooms of the early Lavender, and a lemon slice. The fragrance was heavenly! Here's what the inside looks like. ~*~*~*~ For dessert ~ I served Rose Hip tea ... Along with Vanilla & Rose Scented Cupcakes ~ baked in a Nordic Ware Sweetheart Rose Mini Bundt Pan
Rose Martinis ~ Vodka, with Rose Water in place of Vermouth.
They are VERY good!