Saturday, November 27, 2010

Raspberry Strippers

FOUND IT: My sister-in-law directed me to this recipe at

These cookies might look complicated, but they're quick and easy. Also, the ingredient list is pretty easy: I was able to make them with stuff I had on hand.

  • 1/3 cup sugar
  • 5 tbsp butter, softened
  • 1 1/2 tsp vanilla
  • 1 egg white
  • 1 cup flour
  • 2 tbsp cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup raspberry preserves (I used peach. Almost anything would probably work.)
  • 1/2 cup powdered sugar
  • 2 tsp fresh lemon juice (the juice of one small lemon)
  • 1/4 tsp almond or vanilla extract
Beat sugar and butter until well combined. Add the vanilla and egg white and mix again, until well combined.

In another bowl whisk flour, cornstarch, baking powder and salt together. Combine with the wet ingredients and mix until stiff dough forms.

Lightly flour a work surface and your hands, and turn the dough out onto the surface. Form the dough into three 12 inch long logs, and place them on a greased cookie sheet. Form a 1/2 inch indentation with your finger or a wooden spoon the full length of the logs, then fill the indentation with the raspberry preserves.

Bake at 375 for 20 minutes or until lightly browned. While they're still warm, combine the powdered sugar, lemon juice and vanilla/almond extract, and drizzle it over the logs. Slice the logs into 1 inch slices immediately, but let them cool for about 10 minutes before you separate them.

Spinach Artichoke Mac and Cheese

FOUND IT: At the Wisconsin Milk Marketing Board's mac and cheese site.
MODIFIED IT: Only to change the blend of cheeses a bit.

There's really no such thing as a healthy mac and cheese. By nature, it's a combination of carbs and fat. That's why it's delicious. With that said, this one isn't as unhealthy as most of the others.

  • 8 ounces uncooked macaroni
  • 1 cup skim milk
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 10 ounce package frozen spinach, thawed and drained
  • 1 14 ounce can artichoke hearts, drained and chopped
  • 3 1/2 cups shredded Fontina cheese (about 12-16 ounces)*
  • 1 cup bread crumbs
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup butter, melted
* - I only had half a pound of Fontina, so I supplemented it with some Muenster and some sharp cheddar.

Boil pasta as usual. Drain and set aside.

While the pasta is boiling, whisk together the milk, flour, salt and pepper. Once that's combined, stir in the pasta, spinach, artichokes and cheese. Stir until blended, then pour the mixture into a 9x13 baking dish. Combine the parmesan and bread crumbs, and sprinkle them on top. Drizzle the melted butter over the top.

Bake at 350 for 40-45 minutes.