The deadline is quickly approaching for the What to Do with Leftover…Eggs event. I all ready have a couple of participants and I am telling you they look DELICIOUS!

I can’t wait. If you need to review the details they are all right here.

Remember…the 21st is the last day to get your link to me. :)

C’mon, let’s see what ya got!

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Lemon snaps are an easy old fashioned cookie that you really don’t hear much about anymore, and that is a pity. They are crispy on the outside, tender on the inside and lemony sweet throughout. There is just nothing that compares with them for an old fashioned treat…unless it is gingersnaps…or molasses cookies…or…

I don’t know, I tend to think of the gingersnaps as being an autumn treat, while the lemon snaps seem lighter somehow. More summery. If you can wait long enough they are even better the next day.

I think my family wants to thank those of you who requested more cookie recipes. They seem to be enjoying the plethora of cookies that seem to never accumulate in my cookie jar. :)

A couple of tips when working with these. They may not totally develop the crackly appearance in the oven. Just gently push the rounded tops down as soon as you take them out of the oven and the problem will be solved. Do not over cook!

You can also sandwich two of these together with buttercream, or white chocolate ganache, or whatever you like. Dip half of each cookie in bittersweet chocolate…the possibilities are endless. Personally I prefer them just warm from the oven with a cup of coffee. :)

Lemon Snaps

1/3 c unsalted butter

1 c sugar

2 eggs

3 tbs lemon juice

1 1/2 tsp lemon extract

3 1/2 c flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp lemon peel

a few gratings of whole nutmeg

1/2 tsp salt

sugar for rolling

Preheat oven to 375F

Cream butter and sugar together and beat in eggs. Add the lemon juice and extract.

Mix dry ingredients and stir in until well blended.

Roll dough between hands to form walnut sized balls. Roll in sugar and place on cookie sheet that is covered with silpat. Bake for 10 minutes. Remove from oven and gently press down tops while cookies are warm. about 4 dozen.

Image: Marye Audet

Content:Marye Audet for Baking Delights

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This is my entry this week in Ruth’s Pasta Presto night. It goes up every friday and if you want some great pasta ideas THAT is the place to get them!

Over on Kettle and Cup I had gotten started talking about the tea room Marc and I had for awhile. Some good memories, some bad….

Anyway, one of the favorite items on the menu was this pasta salad. We used it as a side and often people chose it over our fresh cut french fries or homemade onion rings. And my onion rings are ROCKIN’. Seriously. We used to go through a ton of this stuff. It is fat free, believe it or not, but it does have rather alot of sugar to balance the vinegar. The result is a sweet/sour vinaigrette with alot of basil and oregeno flavor. It does make an awesome side dish, or you can add grilled chicken or shrimp for a meal. You must use purple onions, and you must put in a full handful of Italian Seasoning. Trust me.

Let is sit overnight if possible, or all day. It needs at least 4 hours for the flavors to mellow. Be prepared to make this ALOT.

2 lbs of rigatoni

1 purple onion, coarsely chopped

2 cans back olives, sliced

1 handful mixed Spagetti seasoning or Italian seasoning

Equal parts of cider vinegar and sugar..adjust to your taste. About 1 c of each. I like a little more sugar than vinegar. (This is NOT rocket science)

Coarse sea salt to taste (you won’t need much)

Cook the rigatoni until over done. Yep. Overdone. Nope. I am not kidding. Do not try this with a la dente pasta it won’t work. It needs to be very cooked, but still hold it’s shape.

Drain. Pour the vinegar and sugar mixture over the pasta. Dump the handful of herbs on it. Mix thoroughly and let cool. Add the onion and black olives and mix well. Chill overnight. Serves 12.

Image:MaryeAudet

Content:Marye Audet Baking Delights

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This is going to be long, so I am going to use as few words as possible. It is hard to explain but easy to do. Mainly it takes patience. I think the results are absolutely worth it though. It is an unusual and beautiful technique!

You have to have a good, workable dough. Don’t be afraid to use water and get it moist. I find that most people make a crust that is too dry and then it is crumbly and they get frustrated. Use plenty of butter, cut in well, and add enough water to make a good workable dough. I will add this tutorial to the side bar. :) Just because I am nice.

Step One. Cut the dough in strips. Lay vertically on pie.

Begin to twist the strip gently.

Now work the other direction . Fold every other strip back.

Just keep going..twist as you go. Sprinkle with sugar…and bake!

Images:Marye Audet

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You have to love Spring….because it is strawberry season of course! Maybe not where you are, but here? Strawberries have been ripening for a few weeks and last week the rhubarb started coming in to the stores. Big, juicy stalks of rhubarb. I have been waiting for this!

Of course, the classic combo is strawberry rhubarb pie. I like to make it with a twisted lattice crust because it comes out beautiful. Once you have done it there is nothing too it…Piece of cake…errrr…pie. I had Erin take pictures while I twisted so I will set up a visual tutorial in the next day or so.

Meanwhile…get yourself to the produce stand and pick up the supplies for this!

Strawberry Rhubarb Pie

Crust for a 2 crust pie.

1 cup sugar (adjust to taste, and to the tartness of the berries)
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries

Sugar for sprinkling on top..Turbinado sugar works best for this because of the larger crystals.

Preheat oven to 400 degrees F.

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Spoon the filling into the crust. Dot the top with butter, and cover with top crust.

Pinch the edges of the crust to seal.
Sprinkle top of pie with sugar. Cut small holes in top to let steam escape if you are not using a lattice crust.
Bake at 400 degrees F, for 35 to 40 minutes. Cool.

Image:Marye Audet

Content:Marye Audet for Baking Delights

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