White Chocolate Chip Cookies

INGREDIENTS (Nutrition)

* 1 cup unsalted butter
* 1 cup white sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 1 1/4 cups unsweetened cocoa powder
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon vanilla
* 2 cups white chocolate chips




DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

White Chocolate Macadamia Nut Cookies

INGREDIENTS

* 1/2 cup butter
* 3/4 cup white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 8 ounces white chocolate, chopped
* 1 (6.5 ounce) jar macadamia nuts, chopped



DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Almond Banket

Banket is a traditional Dutch pastry that is made in long tubes of pastry, with an almond paste filling. They are often also shaped into the first letter of people’s names or used to spell out Christmas greetings.

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup butter
• 1/2 cup water
• 1 1/2 cups almond paste
• 1/4 cups corn starch
  
• 2 eggs
• 3/4 cup white sugar
• 1/4 teaspoon almond extract
• 1 pinch salt
• 2 egg white, beaten
• cinnamon sugar, for garnish
  

DIRECTIONS

1. To make the dough, use a food processor fitted with metal blade and add the flour, butter.
   
   
2. Pulse until mixture has a small crumb-like texture. Add the water and mix until dough will press together into a ball.
   
   
3. Divide into 6 equal portions. Shape into 5” x 2” (approx.) rectangles. Wrap and refrigerate.
   
   
4. Preheat oven to 350 degrees F. Grease cookie sheets or line parchment paper.
   
   
5. To make the filling, Put in the processor bowl Almond Paste, sugar, egg yolks (reserving egg whites) and cornstarch. Mix until the filling comes together.
   
   
6. Cut into 4 equal portions.
   
   
7. Roll each portion into a 12“ rope (just like modeling clay.) Lightly flour your hands if sticking. Place rolls on a tray, cover and set aside.
   
   
8. Beat egg whites with one teaspoon of water until frothy. Set aside.
   
   
9. On a lightly floured surface, roll one piece of refrigerated dough into a 3” x 14” strip.
   
   
10. Center one Almond Paste rope on dough strip about one inch in. Brush short ends with egg white and fold in.
    
    
11. Roll up long way, jelly roll style and trim if needed. Brush edge with egg white, trim as needed and pinch seams together. Repeat until all bankets are rolled.
    
    
12. Place bankets 2” apart, seam side down, on cookie sheets. Brush with egg whites and springkle with cinnamon sugar.
    
    
13. Prick with a fork every inch, deep enough to pierce the dough and just touch the filling.
    
    
14. Bake for 30 minutes or until golden brown. Cool sheets on cake rakes. When bankets are cool, gently release from pan and wrap well. Cut into desired pieces to serve.
    

Homemade Almond Paste

1 1/2 cups blanched almonds (8 ounces)
1 1/2 cups confectioners sugar (icing sugar)
1 egg white
1 1/2 tsps. almond extract
1/4 tsp. salt

Place almonds in a food processor; cover and process until smooth. Add the confectioners sugar, egg white, almond extract and salt; cover and process until smooth.

Divide almond paste into 1/2 cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

Spanakorizo/ Spinach and Rice (Greek)

INGREDIENTS

• 1/3 cup olive oil
• 2 onions, chopped
• 2 pounds fresh spinach, rinsed and stemmed
• 1 large tomato, chopped
  
• 2 cups chicken broth
  
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley
• salt and pepper to taste
• 2 cup uncooked white rice
• 1/2 lemon, juiced
• 1-3 tbsp feta cheese
  

DIRECTIONS

Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in chopped tomato and broth. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, simmer and covered for 20 to 25 minutes, or until rice is tender. Add more water/broth if necessary.Add little Feta cheese and fresh lemon after it's cooked and stir well.

RICE COOKER METHOD:

Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in chopped tomato and broth. Stir in rice, season with dill, parsley, salt and pepper. Pour into rice cooker, push start button and sit back.Let the rice cooker do the work! Add Feta cheese and fresh lemon after it's cooked and stir well.