Cashew Crisps by CK
1 1/2 cups melted butter
2 cups white sugar
2 teaspoons vanilla
2 Tablespoons molasses
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups finely ground salted cashews (grind them up in your food processor with the steel blade – measure AFTER grinding)
2 beaten eggs (just whip them up with a fork)
3 cups flour (no need to sift)
Preheat oven to 350 degrees F., rack in the middle position. Microwave the butter in your mixing bowl to melt it. Add the sugar, the vanilla, and the molasses. Stir until blended, then add the baking soda, baking powder, and salt. Mix well.
Grind up the cashews in your food processor. Measure AFTER grinding. Add them to the bowl and mix. Pour in the beaten eggs and stir. Then add the flour and mix until all the ingredients are thoroughly blended.
Let the dough sit for a few minutes to firm up. Then form dough into small walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (These dough balls spread out so make them fairly small. If the dough is too sticky to form into balls, chill it for a few minutes and try again.)
Flatten the balls slightly with a spatula or the palm of your hand, just enough so they won’t roll off when you put them in the oven.
Bake at 350 degrees F. for 10 to 12 minutes, or until the edges turn golden brown. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.
Yield Approximately 10 dozen, depending on cookie size.
PICNIC SCALLOPED POTATOES by GKT
9 medium potatoes, peeled and thinly sliced
4 Tbsp. butter, divided
14 slices baked ham (about 1/8″ thick)
14 slices cheddar or Swiss cheese (about 1/8″ thick)
1 large onion, sliced
4 Tbsp. flour, divided
1 1/2 c. milk
salt and pepper to taste
Heat oven to 350. Liberally grease the bottom and sides of a 9×13 baking dish or casserole. Place 1/3 of sliced potatoes in bottom of casserole and dot with 2 tbsp. of butter. Spread 7 slices of ham, 5 slices of cheese, and half the onions on top of potatoes. Sprinkle with 2 tbsp. of flour and salt & pepper. Repeat layering but reserve half of the potatoes and 4 slices of cheese. For last layer, add remaining potatoes and cheese. Salt to taste. Pour milk over layers. Cover baking dish loosely with foil. Bake until potatoes are tender, about 1 1/2 hours. Remove foil after 40 minutes.
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