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Let it Snow – and Let Us Eat!
Happy holidays! We hope you’re all enjoying the festive season and aren’t too overwhelmed by shopping and family obligations. We thought we’d share two easy-peasy holiday recipes that are favourites in our households. Both these recipes can also be found in Passionate Cooks, a free cookbook from All Romance.
Scottish Shortbread
Using a food processor (Cuisinart, Kitchen Aid) makes this recipe very simple.
Preheat oven to 275F.
1/2 pound butter at room temperature
1/2 cup fruit sugar (or grind up regular sugar in processor)
1/2 cup rice flour
2 cups cake and pastry flour
If using normal sugar, grind it in processor to make it fine. Add butter and cream with sugar until smooth and light. Add rice and pastry flour. Dough should form into a ball in processor. Press into a greased square glass cooking dish (medium sized – 9 inches or so).
Cook for one hour or until bottom is lightly browned (lift up glass dish to check). Do not overcook! Cool and cut into squares. It’s best to cut when the shortbread is still a bit warm – not too hot, not too cold.
The secret ingredient is butter
Sweet Embrace Potatoes
1 large can sweet potatoes in syrup (drained)
¾ stick melted butter
2 eggs
1 c sugar
1 c milk
2 tbs corn starch
cinnamon to taste
Dissolve cornstarch in a little of the milk to make it mix easily. Beat all of the above ingredients with mixer until well blended. Pour in casserole and bake 22 minutes at 375 degrees.
Topping for casserole
1 c crushed cornflakes
1 c coconut flakes
½ c brown sugar
¾ c butter
½ nuts (chopped pecans, chopped walnuts, almond flakes)
Mix topping ingredients over low heat. Spread over partially cooked sweet potato mixture. Return to oven for 20 minutes.
Enjoy! We wish health and happiness to you and yours.
Keira Andrewsand Leta Blake write fairy tale inspired m/m erotica and romantica with Ellora’s Cave. Check out Earthly Desires, the first book in the series, available for purchase at Amazon, Barnes and Noble, and Ellora’s Cave.
