Almond Shortbread

This is not your normal shortbread. The finished product is chewy and almondy and delish!

 ¾ cup butter melted

1 ½ Sugar

2 eggs whisked

1 tsp almond extract

1½ cups flour

¼ tsp salt

1 T corn starch

½ C sliced almonds

1½ T sugar

Preheat oven to 350°

Melt butter and let it cool slightly. Stir in sugar. Stir in eggs and extract. 

Mix the dry ingredients then mix with wet. Don't over mix. 

Line a skillet (cast iron is good, but I don’t have a medium sized one so I just use a regular frying pan) with parchment paper sprayed with cooking spray. Put mixture in skillet, sprinkle almonds on top, sprinkle 1½ T sugar on that. 

Bake for 30-35 minutes until edges are brown and center raises. Leave in skilket for 45 minutes after removing from the oven. 

Aunt Holly’s Banana Cream Cookies

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Copy Cat - Good Seasons Italian dressing mix

 1 T garlic powder

1 T onion powder

2 T oregano

1 T parsley

1 tsp basil

1/4 tsp thyme

1 tsp black pepper

1/4 tsp celery seed

2 T Kosher or sea salt

2 tsp sugar

Mix together.  It makes 1/2 Cup of dry mix.  Use 2 Tablespoons in place of a packet.  This works very well in the Creamy Italian Chicken recipe!

Baked Garlic Shrimp

1 Cube butter
2 T olive oil
2 T garlic
2 tsp rosemary. 
A pinch of hot pepper flakes (optional)
1 tsp salt
½ tsp pepper
One lemon
Bag of shrimp, size 10-12 count, raw, tails on  (I used a half bag of 21-25 count)

INSTRUCTIONS:

Melt butter in skillet then add olive oil, garlic, rosemary, pepper flakes, salt and pepper.  Cook for around a minute.  Then add zest of lemon.  Place shrimp in ovenproof pan or dish,
circular with tails up.  Pour the sauce over the shrimp.  Slice the lemon thinly and place slices in between the shrimp.  Bake at 400 degrees for 12-15 minutes (Shrimp will turn pink).  Top with a squeeze of lemon juice.  I served this with some farfalle pasta.

German Chocolate Cake with Coconut Pecan Frosting

 GERMAN CHOCOLATE CAKE

1 package German’s Sweet Chocolate from Baker’s Chocolate

1/2 cup boiling water

2 cups sugar

1 cup butter

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking soda

2-1/2 cups Swans Down Cake Flour

1 cup buttermilk

4 egg yolks

4 egg whites, swiftly beaten

DIRECTIONS:

Preheat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray. Melt chocolate in boiling water, then cool. Cream butter & sugar together in a bowl till fluffy. Add egg yolks, one at a time, & beat well after each. Add melted chocolate & vanilla & mix well. In a separate bowl, stir together salt, baking soda, & flour. Add alternately with buttermilk to chocolate & butter mixture, beating well till smooth. Beat egg whites till soft peaks form & fold into batter. Divide mixture between cake pans & bake each at 350 degrees for 30-40 minutes or till a wooden toothpick inserted in the center comes out clean.

COCONUT PECAN FROSTING

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/4 pound margarine

1 teaspoon vanilla

1-1/2 cups coconut

1 cup pecans

DIRECTIONS:

Combine evaporated milk, sugar, egg yolks, oleo & vanilla in a saucepan & cook over medium heat till thickened. Stir frequently. Remove from heat, add coconut & pecans & beat till thick enough to spread. Frosting should make approximately 2 cups. Spread between cooled cake layers & on top of the assembled cake.

Sushi Bake

• SUSHI BAKE 
• 2 tbsp rice vinegar
• 1 tbsp white sugar
• ½ tsp salt
• 10 oz imitation crab
• 8 oz salmon (about 2 cups of shredded cooked salmon)
• 4 oz cream cheese
• ⅓ cup Sriracha Mayo (*see note for substitute)
• Furikake
• Seaweed snacks
• Sesame seeds, for topping (optional)
• Green onion, chopped

1. Cook sushi rice according to package instructions.
2. In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 sec, or until sugar and salt are dissolved. Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set the rice aside.
3. To cook the salmon, first season with salt and pepper. You can either throw it in the air fryer and cook at 400F for 10-12 minutes, or bake it in the oven at 375F for 15-17 minutes.
4. In a large bowl, shred imitation crab and cooked salmon into pieces. Then add cream cheese and Sriracha Mayo. Mix everything together until smooth and well combined.
5. Preheat the oven to 400F and prepare a 9x9 inch or 9x13 inch baking dish.
6. Assemble the Sushi Bake: transfer the cooked sushi rice to the baking dish and gently press down to flatten it out. Sprinkle a generous amount of furikake onto the rice, then top with a layer of salmon-crab mixture. Gently press down and smooth the surface.
7. Bake at 400F for 10-15 minutes.
8. Take sushi bake out of the oven. Top with more Sriracha mayo, chili furikake, sesame seeds, and chopped green onions. 
9. Optional garnish: thinly sliced lemon (with peel) avocado and cucumber.
10. Optional to serve:  scoop a spoonful of sushi bake and wrap it with seaweed snack. Enjoy!

Honey Butter Cornbread

 Ingredients:

1 cup sour cream

2 eggs

1 stick melted salted butter

3/4 cup milk

2 boxes jiffy cornbread mix

Topping:

1 stick melted salted butter

1/4 cup honey

Directions:

In a bowl combine the sour cream and eggs.  Mix well.  Add in melted butter and mix.  Add in milk and cornbread mix and mix until lumpy.  Let batter sit for 3-5 minutes.

Next grease a 9x13 pan with butter.  Spread mixture in pan.  Bake at 400 for 35-40 minutes.  After you get the cornbreaed out of the oven melt 1 stick of butter in a bowl.  Add 1/4 cup of honey and mix.  Pour over warm cornbread and serve!