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Becca Boyd shares tips on life and cooking on her blog at homebeccanomics.com

Beccanomics

Early in December each year I write a list of the folks that deserve thanks. This includes my hair stylist and the mail carrier, obviously, but now with three kids it also involves bus drivers, teachers and Sunday school leaders. If getting in the kitchen brings you a bit of joy, as it does for me, then these two recipes will be a blessing to you as well as those to whom you present them. –bboyd@thewcpress.com Funfetti Biscotti - makes about 4 dozen 3 large eggs 1/4 heaping tsp. table salt 1 c. sugar 1/2 c. slivered, toasted almonds 1 tsp. vanilla 1/2 c. rainbow jimmies 1 c. vegetable oil Topping 1 tsp. fresh lemon juice 1/4 c. coarse or sanding sugar 3 c. all purpose flour 1 tsp. kosher salt 1 tsp. baking powder

1. Preheat oven to 325 degrees and line a large baking sheet with parchment or silpat. 2. In a medium mixing bowl, whisk eggs, sugar, vanilla, oil and lemon juice until smoothly combined. 3. In a second larger bowl, whisk flour, baking powder and salt. Add egg mixture to flour mixing and stir to smoothly combine. 4. Add almonds and jimmies and fold to combine. 5. Widthwise on the baking sheet, make three logs, about 2 1/2 inches wide, about 12 inches long and about 1 1/2 inches high. Sprinkle evenly with sugar and salt. 6. Bake for 30 minutes. Remove and let cool about ten minutes. Remove to cutting board and slice into cookies, 1/2 inch to 1 inch thickness to preference. Return to baking sheet with cookies laying on their sides. 7. Bake another 15 minutes at same temperature. Let cool and store at room temperature. Sweet & Salted Nut Mix - Makes about 7 cups 2 c. unsalted peanuts 1/2 tsp. ginger 2 c. raw unsalted almonds 1/2 tsp. allspice 1 1/2 c. mini pretzels, a bit broken 1/4 tsp. nutmeg 1 1/2 tsp. kosher salt 1 egg white 6 tbsp. sugar 1/2 c. unsweetened coconut 1 1/2 tsp. cinnamon 1/2 c. dried cherries

1. Preheat oven to 350 degrees and line a rimmed baking sheet with foil or parchment paper. 2. Mix peanuts, almonds and pretzels in a large mixing bowl. Whisk egg white in smaller bowl until bubbly and in a small bowl, whisk salt, sugar and spices. 3. Add egg white and spice mixture to nut/pretzel mixture and stir to combine. 4. Spread on baking sheet and bake for 15 minutes. 5. Remove baking sheet from oven and sprinkle coconut over mixture. Stir gently and return to oven for another five minutes. 6. Remove pan from oven and sprinkle dried cherries across the surface. Let cool completely and break gently with hands if necessary. Store in airtight container up to 1 week. DECEMBER 2018 THEWCPRESS.COM

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The WC Press Local Gift Guide - December 2018  

Voice of the Borough

The WC Press Local Gift Guide - December 2018  

Voice of the Borough