Lemon Shortbread Cookies

The Christmas baking list just increased by one

Lemon Shortbread Cookies
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Ingredients
  1. 3/4 cup butter softened
  2. 1/3 cup icing sugar (confectioner’s sugar)
  3. 1 tsp. grated lemon zest
  4. 1 Tbsp. fresh lemon juice
  5. 1 1/4 cups floour
  6. 1/2 cup cornstarch
Frosting
  1. 3/4 cup icing sugar (confectioner’s sugar)
  2. 1/4 cup butter, softened
  3. 1 tsp. grated lemon zest
  4. 1 tsp. fresh lemon juice
Instructions
  1. In a large bowl, cream butter and icing sugar. Mix in lemon zest and juice. Add flour and cornstarch and mix thoroughly. Divide dough in half. Shape each half into a 1″ roll. Wrap in plastic wrap and refrigerate for at least 1 hour or until ready to bake. Preheat oven to 350 F. Using sharp knife, cut into 1/4″ slices. Place each slice 2″ apart on cookie sheet. Bake for 8-12 minutes, or until set. These cookies do not brown. Cool completely.
  2. Frosting: In a small bowl,combine icing sugar, butter, lemon zest and lemon juice. Beat until light and fluffy. Frost cooled cookies then hide them before the children discover your new best recipe!
  3. A Year of The Best (Page: 130)
Instructions
  1. In a large bowl, cream butter and icing sugar. Mix in lemon zest and juice. Add flour and cornstarch and mix thoroughly. Divide dough in half. Shape each half into a 1″ roll. Wrap in plastic wrap and refrigerate for at least 1 hour or until ready to bake. Preheat oven to 350 F. Using sharp knife, cut into 1/4″ slices. Place each slice 2″ apart on cookie sheet. Bake for 8-12 minutes, or until set. These cookies do not brown. Cool completely.
  2. Frosting: In a small bowl,combine icing sugar, butter, lemon zest and lemon juice. Beat until light and fluffy. Frost cooled cookies then hide them before the children discover your new best recipe!
The Best of Bridge http://www.bestofbridge.com/

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Tourtiere With Mushroom Sauce

A Christmas eve tradition and a perfect gift. Save time and make it ahead and freeze

Tourtiere With Mushroom Sauce
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Ingredients
  1. Enough pastry for 3, 2-crust pies
  2. 1 1/2 lbs. lean ground pork 750g
  3. 1 1/2 lbs. lean ground beef 750g
  4. 1 1/2 cups finely chopped onion 375ml
  5. 1 tsp. thyme 5ml
  6. 1 tsp. sage 5ml
  7. 1 tsp. dry mustard 5ml
  8. 2 tsp. salt 10ml
  9. 1/2 cup chopped fresh parsley 125ml
  10. 2 garlic cloves, minced
  11. pepper to taste
  12. 1 cup water 250ml
  13. 1 cup bread crumbs 250ml
  14. or 2 cups (500 ml) mashed potatoes
  15. Mushroom Sauce
  16. 2 Tbsp. butter 30ml
  17. 3 cups sliced mushrooms 750ml
  18. 1/2 cup sliced onions 125ml
  19. 2 Tbsp. butter 30ml
  20. 2 tsp. flour 10ml
  21. 1 cup beef broth 250ml
  22. 1/2 cup dry red wine 125ml
Instructions
To Make Filling
  1. In frying pan, lightly brown meat. Drain off fat. Add onion and stir in seasonings. Add water, cover and simmer 15 minutes, or until most of liquid is absorbed but mixture is still moist. Add bread crumbs. Let cool. Spoon mixture into pastry-lined 9″ pie plates. Cover with top crusts, seal and flute edges. May be frozen at this point. Cut slashes on top to release steam. Bake 425 F for 15 minutes, reduce heat to 350F and bake 30 minutes or until well browned. This recipe can also be made as an appetizer using tart shells.
  2. To Make Mushroom Sauce: Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.
  3. For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
Instructions
  1. To Make Mushroom Sauce: Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.
Notes
  1. For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
The Best of Bridge http://www.bestofbridge.com/

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Light Christmas Cake

Our friend Irene doubles this and bakes in 2 – 9″ x 13″ pans. When cooled, she cuts the cakes in half lengthwise,then divides into three. She has 12 nice gifts for her best friends – that’s us!

Light Christmas Cake
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Ingredients
  1. 1/2 lb. butter 250g
  2. 1 1/2 cups white sugar 375ml
  3. 6 eggs
  4. 1/2 cup orange juice 125ml
  5. 3 cups regular flour, sifted 750ml
  6. 1 tsp. baking powder 5ml
  7. 1 tsp. salt 5ml
  8. juice and zest of 1 lemon
  9. 1/2 lb. red glace cherries 250g
  10. 1/2 lb. green glace cherries 250g
  11. 1/2 lb. citron peel 250g
  12. 2 slices each, red and green pineapple, cut up
  13. 2 lbs. Sultana raisins 1k
  14. 1/2 lb. blanched almonds 250g
  15. 1/4 cup Rum, optional 60ml
Instructions
  1. Preparation: Line the sides and bottom of a three-sized christmas cake tin set with buttered brown paper (or parchment paper). The night before you make the cake, pour boiling water over the raisins, drain, and dry on paper towelling. Leave overnight. Place fruit in a bowl and mix with 1/2 the flour. Cream sugar and butter, add beaten eggs, orange and lemon juice and zest. Add remaining flour, baking powder and salt. Mix well. Add floured fruit and chopped almonds. Pour into pans. Place a pan containing about 2″ of water on the bottom oven rack while cake is baking. Bake at 275 for two hours. Check the baking time after one hour. Test for doneness by inserting a toothpick – it should come out dry. Cool cakes. If desired, poke cooled cakes with a skewer and drizzle with rum.
Notes
  1. Wrap well and store in cool place.
The Best of Bridge http://www.bestofbridge.com/
I love playing the violin, especailly when I am depressed – it helps me keep my chin up.