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Healthy Mediterranean Cooking at Home

Category Archives: cookies

Christmas baking has begun and I start with cookies. What are your favorite cookies to make for the holidays? Here are some of mine.

Christmas Sugar Cookies

Yield: about 4 dozen cookies

Ingredients

1 cup sugar
2 cups butter ( 4 sticks)
4 large eggs
1 teaspoon vanilla extract
4 cups flour
Powdered sugar icing (see below) and red and green colored sprinkles for decoration

Directions

In a large electric mixing bowl, cream the butter and sugar together until light and smooth.

Separate 3 of the eggs; Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture.

Set aside the eggs whites and use for another recipe, such as the Pignoli cookies below.

Beat in the vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.

Preheat the oven to 350 degrees F. Cover the baking sheets with parchment paper.

Divide the dough into four equal parts. On a lightly floured surface, roll out one-fourth of the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters.

Transfer cookies to baking sheets. Repeat with remaining dough and re-roll scraps until all the dough is used.

Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Cool.

Frost the cookies lightly with the icing and sprinkle with colored sprinkles.

Store in tightly covered containers for up to one month in a cool place, or freeze for up to 6 months.

Powdered Sugar Icing

Ingredients

1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Directions

Mix together to make a thin icing.

Italian Pine-nut (Pignoli) Cookies

Use only almond paste, not marzipan or canned almond filling.

Makes 2 dozen. I usually double the recipe.

Ingredients

8-ounces almond paste, cut in small pieces
1/3 cup sugar
2 egg whites, from 2 large eggs
1 teaspoon almond extract
Pine nuts (pignoli)

Directions

Heat the oven to 325°F. Line cookie sheets with parchment paper.

In mixer bowl beat almond paste, sugar, egg whites and almond extract with an electric mixer until smooth. Drop a heaping teaspoonful of dough 1 inch apart on prepared cookie sheets.

Sprinkle with pine nuts to cover, then press them gently to adhere.

Bake 20 minutes or until the tops feel firm and dry when lightly pressed. Cool completely on cookie sheet on wire rack. Store airtight at room temperature.

(Cookies are best eaten within 2 weeks, or they can be frozen.)

Chocolate Chip Biscotti

Ingredients

6 tablespoons sugar
2 tablespoons butter, softened
1 1/2 teaspoons grated orange rind
1/2 teaspoon vanilla extract
2 large eggs
2 cups self-rising flour
1/2 cup chocolate chips
1/2 cup chopped pecans

Directions

Place the first 4 ingredients in the large bowl of an electric mixer and beat at high-speed for 2 minutes until well blended. Add the eggs, one at a time, beating well after each addition.

Add the flour to the sugar mixture, stirring until blended. Stir in chips and pecans (dough will be sticky). Cover and chill in the refrigerator for 30 minutes.

Preheat the oven to 325°F.

Turn the dough out onto a well floured surface. With floured hands, shape the dough into a 9 x 4 inch log; pat to 1/2-inch thickness. Place the log on a baking sheet covered with parchment paper.

Bake for 30 minutes. Remove the log from the pan and cool 20 minutes on a wire rack.

Cut the log on the diagonal into 1/2 inch-thick slices. Place the slices, cut sides down, on the baking sheet.

Bake for 10 minutes, turn the biscotti over and bake for 10 minutes more. Cool completely on a wire rack.

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Having cookies on hand during the holidays for family members and friends who have special diet concerns makes for easy and thoughtful entertaining. All the recipes below are easy to make, are small batch and freeze well in air tight storage containers. They are delicate until cooled, so it is important to let the cookies cool and set on the baking sheets before removing them to a rack or kitchen towel to cool completely. Once cool, they are easy to handle. My husband does not have any special diet needs, but he tested all these cookies for me and said, “they were great”. So even if you do not have special diet concerns, you can enjoy these cookies also.

Vegan Ginger Almond Cookies

Makes 16-18 cookies

Ingredients

1 1/2 cups of almond flour
1/4 teaspoon baking soda
1/8 teaspoon sea salt
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 cup almond butter
1/4 cup pure maple syrup
2 tablespoons molasses

Topping
1/4 cup crystallized ginger, grated
1/4 cup finely chopped almonds

Directions

Combine the first five ingredients (flour-cinnamon) and set aside.

In a mixing bowl, beat the almond butter, maple syrup and molasses until thoroughly combined.

Add the dry ingredients and beat well to combine.

Refrigerate dough for 30 minutes before baking

Preheat oven to 350º F and line two cookie sheets with parchment paper

Combine the grated ginger and chopped almonds in a shallow dish.

Using a cookie scoop form the cookie dough into balls and roll the cookie dough ball over the crystallized ginger/almond mixture.

Flatten the cookie balls lightly with your hand, and place them on the prepared cookie sheets.

Bake about 12 minutes – oven temperatures. Rotate the pans halfway through the cooking time.

Allow cookies to cool on the pans for ten minutes before moving them to a wire rack or kitchen towel to cool.

Low Carb-Gluten Free Almond Logs

Makes 16 -18 cookies

Ingredients

1 stick salted butter, at room temperature (1/2 cup)
1/8 teaspoon kosher salt
1/2 cup granulated sugar substitute
1/2 teaspoon vanilla extract
1 teaspoon almond extract
2 cups finely ground almond flour
1/2 cup sliced almonds, chopped

Directions

Heat the oven to 350 degree (F) and line two cookie sheets with parchment paper.

Beat the butter, salt and sweetener until fluffy. Add the vanilla and almond extracts and blend well.

Add the almond flour and beat until just blended to a stiff dough.

Using a cookie scoop, form the dough into balls. Roll each ball into a 3 inch log.

Spread the chopped almonds in a shallow container.

Roll the logs in the chopped almond pieces.

Place the logs on the prepared cookie sheets and bake in the preheated oven for about 15 minutes or until lightly golden.

Rotate the pans halfway through the baking time.

Remove the cookie sheets from the oven and let the cookies cool on the sheets for about ten minutes before moving them.

Remove to a kitchen towel to cool completely.

Nut Free Sugar Cookies

Makes about 16-18 cookies

Ingredients

1/2 cup unsalted butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups self-rising flour
1/4 cup colored sugar or sprinkles, for topping the cookies

Directions

Preheat the oven 375 degrees F and line two cookie sheets with parchment.

Cream butter and sugar together until fluffy. Add egg and vanilla, mix.

Add flour, mixing thoroughly.

Using a cookie scoop, form the dough into balls.

Dip the top half of the balls in the colored sugar.

Place the cookies on the prepared cookie, sheets two inches apart, and gently press down on the cookie to lightly flatten.

Bake in the preheated oven for about 12 minutes. Rotate pans halfway through baking.

Remove the cookie sheets from the oven and let the cookies cool on the sheets for about ten minutes before moving them.

Remove to a kitchen towel to cool completely.

Egg and Dairy Free Oatmeal Chocolate Chip Cookies

Makes about 20 cookies

Ingredients

1/4 cup packed brown sugar
1/4 cup granulated white sugar
8 oz unsweetened applesauce
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats
1/3 cup chocolate chips

Directions

Preheat oven at 350 degrees F and line two cookie sheets with parchment .

Mix sugars and applesauce together. Cream well. Add flour, baking powder, salt and cinnamon. Mix well.

Add oats and chocolate chips. combine.

Using a cookie scoop drop the balls of dough on the prepared cookie sheets. These cookies do not spread.

Bake about 12 minutes, rotating the pans halfway through the baking time.

Remove the cookie sheets from the oven and let the cookies cool on the sheets for about ten minutes before moving them.

Remove to a wire rack or kitchen towel to cool completely.


Garlic Chicken with Peppadew Salsa

2 servings

4 tablespoons unsalted butter
1 garlic clove, grated
1/2 cup plain fresh bread crumbs
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 bone-in chicken breasts

Directions

Preheat the oven to 350°F. Oil a baking dish that will just fit the chicken breasts.

Combine the butter and garlic in a small microwave bowl. Heat on high for a minute or until the butter melts.

Pour into a shallow bowl and cool.

Mix the breadcrumbs, cheese, salt and pepper in another shallow bowl.

Dip each chicken piece, one at a time, into the melted garlic butter.

Transfer to the bread crumb mixture and turn until coated on all sides.

Arrange the chicken in the prepared baking dish. Drizzle on any of remaining melted butter over the breaded chicken.

Bake until lightly browned and cooked through, 50 to 60 minutes.

Peppadew Salsa

Peppadews are sweet peppers from South Africa and are usually found in the mixed olive section near the deli in a supermarket.

Serves 2

6-8 Peppadew peppers, cubed
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon lime juice

Directions

Combine all ingredients in a small bowl and let sit for at least ½ an hour before serving.

Sautéed Escarole with Toasted Pine Nuts

Ingredients

1 large head escarole
1 tablespoon olive oil
1 clove garlic, minced
¼ teaspoon red pepper chili flakes
2 tablespoons pine nuts
Sea salt to taste

Directions

After the core is removed, slice escarole into ribbons just over an inch thick. Wash escarole in several changes of water.

Dry well in a salad spinner.

Heat a large, deep frying pan, add the pine nuts and toast in the dry pan until the nuts start to brown, shaking the pan all the time the pine nuts are toasting. Pour onto a plate and reserve.

Add the olive oil, garlic and red pepper flakes to the pan and heat for a minute.

Add escarole, a handful at a time, turning the leaves over each time you add more.

Saute the escarole. turning every few minutes, until it is wilted and soft.

Season to taste with sea salt and sprinkle pine nuts over. Serve immediately.

Pecan Shortbread Cookies

Makes about 20 cookies

Ingredients

8 tablespoons softened unsalted butter
1 ½ teaspoons vanilla extract
Pinch of sea salt
½ cup powdered sugar
2 1/2 cups ground pecans (pecan meal)

Directions

In a medium bowl, cream together butter, vanilla, salt and powdered sugar. Add pecan flour and mix until a dough forms.

Scoop the mound of dough into the center of a sheet of plastic wrap.

Using your hands, roll dough into an approximate 2-inch diameter cylindrical log; wrap and refrigerate dough until chilled and firm, about 1 hour. (The dough can also be made ahead of time and refrigerated for several day.)

When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Slice the chilled dough into approximate 1/3-inch thick slices and place on the prepared baking sheet, spacing about 1 inch apart.

Bake for 10-12 minutes, rotating the pans halfway through the baking time, until light brown around the edges.

Cool on the baking pans for 15 minutes, then slide the parchment onto the kitchen counter to finish cooling (cookies will firm up as they cool).

 


The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the countries of Portugal, Spain, France, Italy and Greece. This series continues with the country of Turkey.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir and the rest of the Aegean region inherits many elements of the Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftas and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf and künefe. In the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking.

The cuisine of Turkey’s Mediterranean regions are rich in vegetables, herbs and fish. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in restaurants and literature, native Turkish daily meals, however, largely center around rice, vegetables and bread. Dolma, rice and meat stuffed vegetables, are frequently prepared throughout the country, most often with peppers, grape leaves or tomatoes. The eggplant is the country’s most beloved vegetable, with zucchini a popular second and then beans, artichokes, cabbage, usually prepared in olive oil. Pilav (pilaf), Turkish rice, is a common filling for dolmas, as well as a common side dish. Various grains are used to make pide (flat bread), simit (sesame rings) and börek, a flaky, layered pastry filled with meat or cheese that is often eaten for breakfast.

Frequently used ingredients in Turkish specialties include: lamb, beef, rice, fish, eggplant, green peppers, onions, garlic, lentils, beans, zucchini and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Semolina flour is used to make a cake called revani and irmik helvasi. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber (red pepper), allspice, urfa biber and thyme. Olives are also common on various breakfast and meze tables. In Turkey ‘iftars’ (the breaking of fasts) are generally opened with date palms. “Beyaz peynir” and yogurt are part of many dishes at that meal, including börek, manti, kebab and cacik.

Turks enjoy three meals a day. Kahvalti (kah-vall-tuh), or breakfast, is generally a light meal consisting of fresh tomatoes, beyaz (salty cheese), black olives, bread with jam and honey and an occasional soft-boiled egg. Freshly baked bread and tea are almost always present. Sucuk (a spicy sausage) and pastirma (seasoned beef) are frequently prepared in the wintertime. Those in a hurry often stop at a street cart or büfe (food stand) to grab a quick börek , a flaky, mince or cheese filled pastry, or simit, a bread ring topped with sesame seeds. Muslims do not consume pork products, making bacon absent from most menus.

Öyle yemek (oy-leh yem-eck), or lunch, is traditionally a heartier (and warmer) meal than breakfast. Çorbalar, or soups, are served in a variety of ways, and most commonly include lentils and vegetables and meats. Larger lunch items include baked lamb or chicken served with peppers and eggplant, and fresh grilled fish with a side of lemon. Rice and bulgar pilaf dishes are also popular. Lahmacun (lah-mah-jun), Turkish pizza, is popular among children. It consists of a thin crust and a layer of spicy ground lamb and tomato sauce. Tost, a grilled cheese sandwich, is also popular.

Akam yemek (ak-sham yem-eck), or dinner, is the largest meal of the day. Mezeler (or mezze, singular), are “appetizers” served before the main meal. Most mezeler dishes are large enough to comprise an entire meal by themselves. Salads, soups, pilaf-stuffed fish and köfte (fried minced meatballs) can leave diners quite full. A meat dish accompanied by starchy vegetables (such as potatoes) typically follows. Seasonal fresh fruits or milky puddings are most often enjoyed for dessert.

Turks are extremely hospitable and enjoy company. They will welcome even unexpected guests with Turkish coffee. Meals are traditionally served on a large tray, placed on a low table or on the floor. The family and guests sit on cushions on the floor around the prepared foods. To avoid accidentally insulting the host, it is best to not refuse second or third helpings. It is also customary to remove one’s shoes at the door and offer a small gift to the host for their generosity.

Source: Food In Every Country

Make Some Turkish Recipes At Home

There is a metric conversion tool in the right hand column of this blog page, should you need it.

Εggplant Spread

This eggplant dish is usually served as a dip or spread with pita bread or vegetable sticks but can also be served as a side dish to any barbecue cookout.

Ingredients

3 large, round eggplants-aubergines
100 gr of olive oil
1 lemon
1 onion
Salt & white pepper
Parsley

Directions

Chop the onion and place in 1 cup of water.

Rinse and dry the aubergines and prick them with a fork.

Bake the aubergines in the oven (375 degrees F) or on a charcoal grill for about an hour.

Remove from the heat and cool

Peel off the skin, remove the seeds, cut them in long slices and lay on a cutting board.

Mash them with a wooden spoon or a pestle.

Drain the onion well. Put the aubergines in a bowl add the onion, the salt, pepper and blend by hand or in a processor.

Add lemon and oil and whisk the mixture well.

Sprinkle with finely chopped parsley.

Turkish Grandma’s Wheat Soup

(Buğday Çorbasi)

Ingredients

1 ½ cups shelled whole wheat kernels
4 cups of yogurt
6 cups of chicken broth or stock
1 egg
1 tablespoon all-purpose flour
1 tablespoon butter
Mint leaves
Aleppo pepper
Salt

Directions

Soak the wheat overnight in water. Drain well.

Place the yogurt in a sieve lined with cheesecloth and let the excess liquid drain out for a minimum of 5 to 6 hours, or overnight if possible.

Place the wheat in a large pot with the chicken broth and bring to a boil. Reduce the heat to a simmer and cook, covered, for 45 to 60 minutes.

Remove the pan from the heat and strain the soup. If desired, puree in food processor.

Place the strained yogurt in a small pan with the egg and flour over medium heat, constantly mixing well. This will help prevent curdling.

If the mixture is too thick you can add ¼ cup of water. Cook over low heat, stirring constantly until the mixture bubbles.

Remove the pan from the heat and whisk it into the wheat mixture, cooking over low heat and adding more chicken broth or water if the soup is too thick.

Stir in salt and pepper to taste and adjust seasoning if needed.

In a small skillet melt the butter and when it is hot and sizzles turn the heat off and quickly add a handful of mint leaves and Aleppo pepper to taste, mixing well. Pour in circles on top of the soup.

Mini Kebabs

Ingredients

For the kebabs
½ kg lean ground beef or lamb, minced
2 thick slices of day old bread
2 tablespoons tahini
½ clove of garlic, finely chopped
2 tablespoons sesame seeds
1 teaspoon cinnamon
1 teaspoon cumin powder
Salt and pepper to taste
12 wooden skewers, soaked in water
Olive oil

For the yogurt dip
250 ml. Greek yogurt, 2% fat
1 tablespoon mint, fresh (chopped) or dried
½ teaspoon cumin
Salt, pepper

For serving
Chopped parsley
Chopped tomatoes
Mini pita breads

Directions

Soak the bread in water until completely soft.

Drain well and knead in the beef together with all the remaining kebab ingredients until you have a homogeneous mix.

Season well according to taste.

Take about 2 tablespoons of the mixture and form oblong sausage-shaped kebabs. Thread these onto the soaked wooden skewers.

Cover with plastic wrap and place in the refrigerator for a couple of hours to firm up.

Heat an outdoor grill and oil the grates.

Brush the kebabs with olive oil, place them on the grill for 20 minutes turning frequently, until golden.

To make the yogurt dip, combine all the ingredients and season well.

Serve 2 kebabs per person, on warm pita bread topped with parsley and chopped tomatoes with the dip on the side.

Chickpea and Couscous Croquettes

Ingredients

300 gr boiled chickpeas
125 gr couscous, soaked for 20 minutes in hot water, squeezed
3 tomatoes, peeled and seeded
3 onions, cut into thick slices
½ cup red wine
2 tablespoons soy sauce
2 tablespoons mustard
2 garlic cloves
1 bunch parsley
4 tablespoons olive oil
Rosemary, thyme

Directions

Put the couscous, chickpeas, onion, tomato, wine, soy sauce, mustard, garlic, parsley and olive oil into the food processor.

Add rosemary, thyme and salt and pepper to taste. Blend the mixture. Leave in the refrigerator for at least one hour to thicken.

Shape the mixture into medium-sized round croquettes and fry them in hot oil until golden brown. Drain.

Serve with a yogurt sauce:

Mix 1 cup strained yogurt with 4 tablespoons of olive oil, 1 finely chopped tomato, 1 tablespoon finely chopped parsley, 1 grated garlic clove and 1 pinch each cumin and coriander powder.

Seker Pare

These traditional Turkish cookies are called seker pare which means sweet bits in Turkish.

Ingredients

300 gr flour
180 gr semolina
240 gr butter, melted
170 gr icing sugar
2 eggs
1 ½ teaspoons baking powder
½ teaspoon salt
45-50 almonds, blanched
750 gr sugar
600 ml water
½ tablespoons lemon juice

Directions

Preheat the oven to 347F/175C.

Prepare the syrup. Boil the water, sugar and lemon juice for 10 minutes; allow to cool.

Break the eggs into a glass bowl, add the icing sugar and blend with a hand-held mixer for 3 – 5 minutes.

Add the melted butter, baking powder and salt and continue to mix for a further 5 minutes.

Finally, add the flour and semolina and knead until the dough becomes smooth and uniform.

Break off a piece of dough (walnut sized), roll into a ball, press the top lightly between the palms of the hands and place on a greased baking pan. Do the same with the rest of the dough.

Insert an almond into the center of each ball. Bake for 30 – 40 minutes.

When ready, remove the cookies from the oven and pour the cold syrup over.

Leave them in the syrup for 1 hour before serving.


Fresh fruit is so plentiful now that I can’t resist baking with some of it. The question is – which fruit to use? Cherries have a short season, so I take advantage of their availability now. Peaches are so flavorful at this time of year, you will want to bring home a bag full. Here in the south figs are everywhere and there are so many things you can make with them. What is your favorite summer fruit for baking?

Louisiana Fig and Pecan Cake

Ingredients

3 eggs
2 cups sugar
1 cup canola oil
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
2 cups chopped fresh figs
½ cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon salt
Confectioner’s sugar, for serving

Directions

Heat oven to 350 degrees F.

Using a standing mixer, whisk the eggs briefly in the mixer bowl. Add the sugar and beat until light and fluffy, about one minute.

Add oil and beat until just combined.

In a separate medium bowl, combine the buttermilk and baking soda.

Beginning with the flour, add flour and buttermilk mixture alternately and mix until combined.

Add the chopped figs, cinnamon, cloves, salt and mix until thoroughly incorporated.

Pour batter into a greased and floured tube pan, or into 2 loaf pans (8x4x2½).

Bake until a cake tester comes out clean when inserted into the cake, 60-70 minutes for the tube pan and 50-55 minutes for the loaf pans.

Cool on a rack for 10 minutes, then remove the cake from the pan. Allow the cake to cool completely.

Garnish with confectioner’s sugar before serving.

Sweet Cherry Galette

Ingredients

1/2 package of refrigerated pie dough (such as Pillsbury), at room temperature
1/3 cup brown sugar
Pinch of salt
2 tablespoons cornstarch or other pie thickener
3 1/2 cups pitted fresh cherries (about 1 1/4 pounds)
1 tablespoon amaretto liqueur
1 tablespoon unsalted butter
Coarse sugar

Directions

Preheat the oven to 375 degrees F.

Roll out the dough on a lightly floured work surface into an 11-inch circle.

Transfer the dough to a parchment-lined baking sheet.

Mix the pitted cherries with the brown sugar, salt and liqueur.

Spoon the cherries over the dough and leave a 2-inch border.

Drop pieces of butter over the cherries and fold the edges of the dough over, pressing lightly.

Sprinkle the crust with coarse sugar and bake for 40-45 minutes until the cherries are bubbling and the crust is brown. Cool on a wire rack.

Big Batch Chocolate Chip Cookies

My children and grandchildren visit in the summer because they like all the water activities that are available at this time of year. A favorite dessert for all are chocolate chip cookies. I prepare a big batch before they arrive and store them in the freezer. Serving dessert is so easy – don’t even have to think about it.

If you do not want to make a big batch, the recipe ingredients can easily be cut in half.

Ingredients

4 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons kosher salt
1 teaspoon baking soda
2 cups (4 sticks) unsalted butter, at room temperature
2 1/2 cups packed light brown sugar
1/2 cup white granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
4 cups semisweet chocolate chips

Directions

Heat the oven to 350° F. Line baking sheets with parchment paper. I use four baking sheets for this recipe, so I can rotate them quickly.

In a medium bowl, whisk together the flour, salt and baking soda.

Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 4 to 5 minutes. Add the eggs, one at a time, and then the vanilla.

Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips by hand.

Use a cookie scoop to drop the dough onto baking sheets, spacing them 2 inches apart. Place 12 cookies on a sheet.

Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 14 to 15 minutes.

Cool slightly on the baking sheets, then slide the parchment paper with cookies on it to the kitchen counter to cool completely.

Store the cookies in an airtight container at room temperature for up to 5 days.

I store the cookies in the freezer and when company comes, I take out a dozen or two the night before and store them in an airtight container.

You won’t have to worry about them for the next day. They will be all gone!

Peach Crisp

Ingredients

6 ripe medium peaches
3/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla

Topping

3/4 cup brown sugar
2/3 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped pecans
1 stick (½ cup) unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Make the topping by combining all the ingredients in a mixing bowl and, using your fingers, work the butter into the mixture until crumbs form. Set aside.

For the peaches:

Peel and slice the peaches about ¼ inch thick and place in a mixing bowl. Add the remaining ingredients and mix well with a spatula.

Butter an 8×8 inch baking dish and pour the peaches into the dish. Spread the peaches to make an even layer.

Sprinkle the topping evenly over the peaches.

Bake for about one hour until the peaches are bubbling away and the topping is brown and crispy.

Cool the baking dish on a wire rack. Serve the peach crisp warm with a spoonful of whipped cream on top.


I titled this post Summertime Cookies because the cookie recipes are quick and easy to make and they are filled with flavors that go well with summer ingredients. They are also perfect paired with ice cream desserts.

Basil Pistachio Cookies

Makes about 2 dozen

Ingredients

2 cups self-rising flour
3/4 cup fresh sweet basil, chopped
Grated zest of 1 lemon
1/3 cup extra-virgin olive oil
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2/3 cup chopped pistachios

Directions

Using an electric mixer on low-speed, blend together the flour, basil, sugar and lemon zest and mix well.

In a separate bowl, mix the olive oil, egg and vanilla. Add this wet mixture to the dry ingredients.

Beat with the mixer, gradually adding the lemon juice. The mixture will be crumbly and slightly moist. It should not be sticky, though.

Add the pistachios and mix well. Gather the mixture into a ball.

Roll the ball into a log about 1½ inches thick and 14 inches long. Cover with plastic wrap and chill for at least 1 hour in the refrigerator. Can also be overnight.

Preheat the oven to 325 degrees F.

Cut the chilled log into 1/2 inch thick slices. Place them on a baking sheet covered with parchment paper and reshape, if necessary, so they keep their round shape.

Bake for 10 minutes, rotate the pans and bake for 10 minutes more or until they are slightly brown.

Cool on a rack.

Crunchy Biscotti

Ingredients

6 tablespoons sugar
2 tablespoons butter, softened
1 1/2 teaspoons grated orange rind
1/2 teaspoon vanilla extract
2 large eggs
2 cups self-rising flour
1/2 cup chocolate chips
1/2 cup chopped pecans

Directions

Place the first 4 ingredients in the large bowl of an electric mixer and beat at high-speed for 2 minutes until well blended. Add the eggs, one at a time, beating well after each addition.

Add the flour to the sugar mixture, stirring until blended. Stir in chips and pecans (dough will be sticky). Cover and chill in the refrigerator for 30 minutes.

Preheat the oven to 325°F.

Turn the dough out onto a well floured surface. With floured hands, shape the dough into a 9 x 4 inch log; pat to 1/2-inch thickness. Place the log on a baking sheet covered with parchment paper.

Bake for 30 minutes. Remove the log from the pan and cool 20 minutes on a wire rack.

Cut the log on the diagonal into 1/2 inch-thick slices. Place the slices, cut sides down, on the baking sheet.

Bake for 10 minutes, turn the biscotti over and bake for 10 minutes more. Cool completely on a wire rack.

Oatmeal Date Cookies

Makes about 2 dozen

Ingredients

1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1/4 cup wheat germ, preferably toasted
1 cup self-rising flour
1 cup chopped dates
1/2 cup toasted pecans, finely chopped

Directions

Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper; set aside.

In a large bowl, whisk together applesauce and oil until completely blended.

Whisk in sugar, egg and vanilla; set aside.

In a second medium bowl, combine the oats, wheat germ and flour.

Add to the applesauce mixture and stir well to combine thoroughly. Fold in the dates and pecans.

Using a cookie scoop or a tablespoon drop dough onto the prepared baking sheets, spacing them about 2 inches apart, and bake until cooked through and golden brown, 10 to 12 minutes.

Carefully transfer to wire racks and set aside to let cool completely.


I enjoy inviting friends over and usually prepare a meal for them. It can be brunch, or a casual meal by the pool, a BBQ or a more formal meal. The menu below was for a special occasion with some special friends. I wanted to make something different for the main course and came up with Chicken “Wellington”. This turned out to be a delicious meal that my friends loved.

First Course

Italian Onion Soup

Ingredient

1/4 cup extra virgin olive oil
3 cloves of garlic, peeled and sliced
2 pounds of Tropea onions or red sweet onions – halved or quartered and thinly sliced
1 tablespoon sea salt
6 cups beef broth
1/2 cup dry red wine
Croutons
Shaved Parmesan cheese for the topping

Directions

In a large heavy-bottomed pot, add the olive oil and set on the pan over medium heat.

When the oil is hot, add the garlic and let sizzle for about 1 minute. Be careful not to burn.

Add the onion slices and sprinkle with the salt. Stir into the olive oil with a wooden spoon.

Reduce the heat to low and slowly cook the onions for about 15 minutes – stirring frequently.

The onions will reduce in size and begin to develop a light browned color.

Add the wine to the pot and cook until the liquid reduces. Add the beef broth and bring the liquid to a boil.

Cover with a lid, reduce the heat to low and cook for 45 minutes.

Uncover and cook for another 15 minutes, letting the soup thicken a bit.

When ready to serve, pour soup into individual soup bowls, top with croutons and shaved cheese.

Second Course

Stuffed Chicken Breasts In Pastry

Ingredients

One 17.3-ounce package Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
6 skinless, boneless chicken breasts halves
6 heaping tablespoons chive/onion cream cheese, divided
3/4 cup spinach pesto, divided, Recipe Link

Directions

Pound the chicken breasts to an even thickness between sheets of plastic wrap.

Place one heaping tablespoon of cream cheese on one end of each breast and flatten the cheese to make an even layer.

Fold the opposite end of the breast over the cheese and press down. Do the same with the rest of the chicken.

Preheat the oven to 375 degrees F.

Unfold one pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 16-inch square.

Cut into 4 squares. Do the same with the second sheet of pastry and set 2 squares aside.

Spoon about 2 tablespoons of spinach pesto on each square.

Top each with a folded chicken breast. Brush the edges of the pastry with the egg mixture.

Fold the corners of the pastries up over the chicken and press to seal. Place the pastries on an oiled baking sheet.

Use a small decorative cookie cutter to cut out 6 flowers or other shapes.

Place a cutout on top of each pastry.Brush with the egg mixture.

Bake for 30 minutes. Pastry should be golden brown and flaky and the chicken should register 165 on an instant read meat thermometer.

While the chicken is baking make the wine sauce.

Mushroom Wine Sauce

Ingredients

2 tablespoons butter
2 cloves minced garlic
1 shallot, minced
Salt and black pepper to taste
2 cups mushrooms, sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/2 cup heavy cream

Directions

In a medium skillet heat the butter over medium heat. Saute the mushrooms, shallot and garlic for 5 minutes.

Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes.

Add the wine, bring to a boil and reduce by about 1/2 over medium heat.

Turn the heat down to a simmer and add the cream. Heat over low and serve with the cooked chicken breasts.

Rapini with Garlic and Oregano

4 Servings

Ingredients

1 bunch broccoli rabe (rapini), ends trimmed and rinsed
1 tablespoon olive oil
2-3 large garlic cloves minced
1/2 dried oregano, crushed
1/4 teaspoon red pepper, crushed
Salt to taste

Directions

Cook broccoli in boiling, salted water in a large saucepan 2 to 3 minutes or until just tender; drain.

Rinse with cold water; coarsely chop and drain again.

Heat oil in the same saucepan. Add broccoli, garlic, crushed red pepper and oregano; cook stirring 3 to 4 minutes.

Season with salt, to taste.

Corn Custard

Ingredients

4 tablespoons butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 eggs
2 cups prepared Bechamel sauce, see recipe below
1/2 cup finely ground yellow cornmeal flour (Masa Harina)
1 cup ricotta cheese
1/4 cup chopped fresh chives
1 tablespoon honey or agave syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese

Directions

Preheat the oven to 375 degrees F. Grease the inside of a 2 quart baking dish.

Melt the butter in a large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs and Bechamel sauce in a large bowl. Slowly whisk in the cornmeal and then the ricotta.

Add the honey, salt, pepper and the cooked corn mixture. Process until smooth with a stick blender.

Stir in the chopped chives and the grated cheddar cheese. Pour into the baking dish.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water.

Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

This dish can be prepared one day ahead and refrigerated. Remove from the refrigerator one hour before baking.

Béchamel Sauce

Ingredients

3 cups whole milk
4 tablespoons butter
4 tablespoons flour
Pinch of salt

To make the béchamel:

Melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk.

Cook for about 2 minutes, then slowly add the milk, whisking continuously.

Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt.

Remove from the heat and set aside. Makes about 3 cups.

Dessert Course

Vanilla Ice Cream with Berry Sauce and Shortbread Cookies

Slice-and-Bake Shortbread Cookies

Makes about 4 dozen

Ingredients

1 cup salted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder

Directions

Beat 1 cup softened butter at medium speed with an electric mixer until creamy.

Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

Stir together the flour, baking powder and salt.

Gradually add flour mixture to the butter mixture, beating at low-speed until blended.

Shape the shortbread dough into 2 (7-inch) logs.

Wrap each log in plastic wrap and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

Preheat the oven to 350°F.

If frozen, let logs stand at room temperature 10 minutes.

Cut each log into 1/4 inch t slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

Bake the shortbread slices for 10 to 12 minutes or until the edges of slices are golden.

Remove shortbread from the baking sheets and place on wire racks; let cool completely (about 20 minutes).

Store in airtight containers or in the freezer.



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