ROSEMARY-OLIVE BREAD makes 1 loaf hands-on time: 15 minutes total time: 90 minutes
This sweet-and-savory bread makes great toast to serve with salad, soup, or cheese on special occasions. It can be frozen for up to 3 months.
2 1/2 cups all-purpose flour 3/4 cup sugar 1/2 cup chopped walnuts 2 teaspoons baking powder 2 teaspoons dried rosemary 1/4 teaspoon salt Grated zest of 1 lemon (1 tablespoon) 2 eggs, lightly beaten 3/4 cup sweet white wine or apple juice 1/2 cup extra-virgin olive oil
Heat oven to 350º F. Lightly coat loaf pan with vegetable cooking spray. In a bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest. In another bowl, blend the eggs, wine, and olive oil; stir into the dry ingredients. Transfer the
batter into pan and smooth surface. Bake 55 minutes or until a skewer inserted in the center comes out clean.
MAPLE-WALNUT SHORTBREAD makes 36 bars hands-on time: 15 minutes total time: 1 hour
Wrapped in freezer bags, these freeze beautifully for up to 3 months. 1 cup unsalted butter 1/2 cup packed light brown sugar 1/2 cup maple syrup 1 egg, separated 2 cups all-purpose flour 1 tablespoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups chopped walnuts
Heat oven to 300º F. Using an electric mixer, beat the butter, brown sugar, maple syrup, and egg yolk until smooth. Stir in the flour, cinnamon, and salt until combined. Spread the dough
into an ungreased 15 1/2-by-10 1/2-inch jelly-roll pan or cookie sheet with sides. Beat the egg white in a small bowl with a fork until foamy. Spread evenly over the dough. Sprinkle on the nuts and press them gently into the dough.
Bake 35 to 40 minutes or until the shortbread shrinks slightly from the sides of the pan. Do not overcook; you want them to be a little chewy. Cut diagonally into 3-by-1 1/2-inch bars.
FUDGE SAUCE makes 2 cups hands-on time: 15 minutes total time: 15 minutes
To reheat, microwave the sauce in a small cup for 30 seconds at a time, stirring between each heating, until smooth.
1 cup heavy cream 2 tablespoons light corn syrup 12 ounces semisweet or bittersweet chocolate, chopped 2 teaspoons vanilla
In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla. Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will become granular). Keeps
up to 1 month in the refrigerator.
