Chocolaty Shortcake Wedding Cookies

1 cup butter softened
1/3 cup sugar
2 cups all purpose flour (not self rising)
1 cup very good milk chocolate chips (Guittard is a good one)
1/2 cup finely chopped pecans
Powdered sugar for dusting

Preheat oven to 350 degrees

Cream butter and sugar in a large bowl with electric mixer at low to medium speed until light in color.
Gradually add the flour and mix till well combined.  Stir in chips and chopped pecans by hand.

Shape into 1 inch balls and place on ungreased cookie sheets and bake 13-15 minutes.  Cookies will still be pale in color.   Let the cookies cool for about 2 minutes then remove from cookie sheet and roll in powdered sugar.
Enjoy

Hot water pastry

Ingredients for the Hot Water Pastry:
1 pound (500g or four cups) plain flour
6 ounces (175g or ¾ cup) lard
6 fluid ounces (225ml or ¾ cup) approximately of water
Pinch of salt
Milk for glazing

You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.

Method:
Create the filling of your choice, lamb mince is the traditional filling.
Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.
Fill the cases with the meat and add the gravy to make the meat moist.
Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).
Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

SCANDINAVIAN KRUMKAKE

Ingredients:
1/2 cup butter, softened to room temperature
1/2 cup white sugar
3 eggs
1 cup flour
1/2 tsp. vanilla
1/2 tsp. freshly ground cardamom
6 Tbsp. water
Preparation:
Cream together the butter and sugar. Stir in the eggs, one at a time. Add vanilla and ground cardamom. Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.

Lightly grease the two sides of a krumkake iron with cooking spray or melted butter (Alternative: if using an electric krumkake baker, follow the directions provided by the manufacturer). Heat iron over medium to medium-high burner just until a drop of water sizzles on the surface; to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting. Spoon a heaping tablespoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter (but not so tightly that the batter leaks down the sides of the iron. Note: Because of the batter's butter content, leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand to swiftly wipe up any leaks and to prevent baking krumkake flambé!). Bake for 30 seconds, flip iron over, and bake an additional 30 seconds. Flip iron back to initial position, open, and immediately roll cookie around a krumkake cone or the handle of a wood spoon. Slip off cone and allow to cool on rack.

Store in tightly sealed container in order to retain crispness.

Krumkake are equally delicious when served alone or when filled with whipped cream and/or fruit.

Yield: 24 krumkake.

Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbl spoons melted butter
1/2 tsp vanilla
oil spray for pan

In a blender or using a hand emulsifier combine all of the ingredients and pulse for 10 seconds till completely smooth. (if you get lumps, stain them out)
Heat an 8 inch non-stick skillet and spray lightly with oil. add about 1 ounce of batter into the center of the pan and swirl around to spread evenly over the entire pan bottom. Will be very thin. Cook for 30 seconds or till lightly brown, flip over and cook for another 10 seconds. Lay onto a flour sack towel or cutting board to cool slightly. Cook all the crepes then add the filling of your choice and roll up into little cigars....dust with powdered sugar if your making sweet crepes....
The crepes pictured above are raspberry crepes with chocolate raspberry sauce drizzled on top....so good.
enjoy.

Red Velvet Cake

½ cup shortening 1 ½ c. sugar
2 eggs 1 tsp. vanilla
1 tsp. butter flavor 1 oz. bottle red food color
3 level TBSP. Cocoa 2 ½ c, sifted flour
1 cup buttermilk 1 tsp. salt
1 Tbsp. vinegar 1 tsp. soda

Cream shortening, sugar, eggs, butter flavor.
Make a paste of cocoa and food coloring.
Add to first mixture.
Alternately add flour and buttermilk.
Mix soda and vinegar in small bowl.
Add to batter, Blend.
Bake in three (3) 9”-10” pans for 20-25 minutes on 350.
Let cool completely, cover with frosting/icing (recipe below).

Red Velvet Cake Icing
3 Tbsp flour
½ tsp salt
1 cup milk
1 cup shortening
1 cup sugar
2 tsp vanilla
½ tsp butter flavor

Cook milk, flour, salt until thick.
Stirring constantly
LET COOL
Cream shortening and sugar very well, add butter flavor.
Combine with the first mixture, beat well.