These shortbread bars are a delightful summer dessert and perfect for picnics. INGREDIENTS: Apricot Filling: 3 cups dried apricots 3 cups water 1/2 cup granulated sugar 1 tablespoon flour 2 tablespoons butter, room temperature 1 tablespoon fresh lemon juice 1/4 teaspoon nutmeg 1/4 teaspoon salt Shortbread Crust and Topping: 2 cups unsalted butter, softened 1...Read More
This recipe is from Chef Hannah Cook which was demonstrated at our From Market to Table chef series at the Aptos Farmers Market. INGREDIENTS: 1/2 cup butter, melted, (112g) and browned 1 cup dark brown sugar, tightly packed (220g) 1 large egg, lightly beaten 1 teaspoon vanilla 1/2 teaspoon baking powder 1/8 teaspoon baking soda...Read More
When you come from a family of good cooks, you pay attention when your sister sends you a recipe with “best ever” included in the title! If you’re not a coconut lover, don’t worry — the coconut is more about adding a chewy texture than flavor. INGREDIENTS: About 1 1/2 cups (3/4 lb.) butter, at...Read More
Kind of a cross between a macaroon and a drop cookie, these gluten-free treats are delicious. INGREDIENTS: 2 oz. unsweetened cocoa powder, about 1/2 cup plus 3 tablespoons 11 oz. powdered sugar, about 2 3/4 cups 1/4 teaspoon salt 3 egg whites, at room temperature 1 teaspoon vanilla extract 1 cup dried, unsweetened coconut METHOD:...Read More
These scrumptious bars make delightful holiday gifts from your kitchen! INGREDIENTS: First layer: 1 cup butter, softened 1 cup dark brown sugar, firmly packed ½ teaspoon salt 2 cups all-purpose flour 1 1/2 tablespoons instant coffee crystals Second layer: 1 can (14 ounces) sweetened condensed milk 2 tablespoons butter 2 teaspoons pure vanilla extract or...Read More
A no-bake, gluten-free, make-ahead holiday treat, this combination of dried fruit and nuts is both nutritious and delicious. Rolling them in shredded coconut gives them their festive “snowball” appearance. INGREDIENTS: 3/4 cup sugar 1/2 cup dried cranberries 1/2 cup pitted and snipped dates 2 large eggs, beaten 1/3 cup chopped pistachios, preferably unsalted 1/3 cup...Read More
Be sure to use the flavorful dried Blenheim apricots from the farmers’ markets. INGREDIENTS: Shortbread Crust: 3/4 cup unsalted butter, softened 1/2 cup confectioners’ sugar 1/2 teaspoon vanilla bean paste* 2 cups all-purpose flour Pinch salt Apricot Filling: 3 cups dried apricots 3 cups water 1/2 cup granulated sugar 1/4 cup almond flavored liqueur Pinch...Read More
“These rich but not too sweet shortbread cookies have just a hint of sweet lavender fragrance and flavor. They are perfect to serve with tea, milk or lemonade. I make several batches to divide up and tuck into pretty decorative boxes or tins I’ve lined with pastel tissue paper. Be prepared to share the recipe...Read More
