It’s January, so who would think that lemons are the ingredient to use, but it is Meyer Lemon season, and I made some fresh lemon curd which led to making these little cookies. Who doesn’t love that whole lemon poppy seed combination! Even the cookies themselves as quite fresh and clean tasting thanks to lemon zest, lemon juice and lemon extract. A quadruple dose of vitamin c (to keep that scurvy at bay!)
Happy Christmas one and all! Here I am celebrating in the woods of Maine, where, sadly, there is no white Christmas and it’s 52F. Still wonder and nice though. And I made this Cranberry Upside Down Cake for Christmas dessert. It’s not much of a looker, but tastes fantastic — that whole combination of sweet and tart, with a little bit of cinnamon, clove and ginger. Also a touch of whipped cream add to the mix. Anyway, enjoy the day!
Things have been a little quiet on the blogging front these days, but I have been hard at work in the kitchen. Tis the season (at least for me) to work on the masses of Christmas cookies that I make. More on that later. For now, I thought that I would sneak in a quick recipe for something healthy and fall like, and good to kep the munchies at bay while you are doing all your holiday food prep. These granola bars are great — very harvest like. Yummy.
It’s not often that I have to serve pie to 30 people. I think that happens maybe once ever few years, actually. But tonight is an occasion that I need to present some of my goodies in front of a large group of people. I thought about just making cookies or brownies, but then I thought that a pie would be more impressive. Also, I thought that this might give people occasion to see a recipe that will work for Thanksgiving, if you are serving a whole lot of people. You will need a rimmed half-sheet pan, but I think that most home bakers will have that. Maple extract adds a lot to this recipe; my flat smells absolutely wonderful because of the boost of the maple syrup flavor.