In mixing glass or cocktail shaker, combine gin, vermouth, and bitters. Stir well, about 20 seconds, then strain into martini glass or shallow cocktail glass. Twist lemon peel directly over drink to release essential oils, and serve.
Epicurious, March 2007
1. Heat oven to 325 degrees. Mix together the flour, 1 c. of the sugar, almonds, cranberries, baking powder, and salt in a large bowl with electric mixer on low speed; slowly beat in the eggs, oil, vanilla and orange zest.
2. Scrape dough onto a lightly floured wooden board; knead until well mixed. Roll into ball; divide into four pieces. Roll each piece into a log about 10 inches long and 3 inches wide. Bake logs, 3 inches apart, on lightly oiled foil-lined cookie sheets until lightly brown and firm, 30-40 minutes.
3. Meanwhile, mix together the remaining 1/4 c. of the sugar and cinnamon in a small bowl. Remove logs from oven; slide onto cutting board. Let logs cool 5 minutes. Gently cut each log into 12 pieces using a serrated knife. Return cookies, cut side up, to cookie sheet. Sprinkle with sugar-cinnamon mix. Return to oven, bake 5 minutes. Turn off oven; leave cookies overnight to dry out.
Chicago Tribune
1. Heat oven to 375 degrees. Melt 1 1/2 cups of the chocolate chips and the butter in a large saucepan over low heat, stirring constantly; let cool. Combine the flour, cocoa powder, baking powder and salt in small bowl; set aside.
2. Beat the eggs, sugar and vanilla in a large bowl with a mixer on medium speed until combined; gradually add the dry ingredients, beating well. Add the reserved chocolate mixture; beat well. Spread the dough onto a greased 15-by-10 inch rimmed baking sheet; bake until firm, about 12-15 minutes. Cool until barely warm, about 20 minutes.
3. Spread the peanut butter over the chocolate layer; sprinkle with the peanuts. Melt the remaining 1 1/2 cups of the chocolate chips; spread while warm over the nut layer. Let cool completely; cut into squares.
Note: Sue Manos says she microwaves the peanut butter for 5-10 seconds to soften it for spreading.
Chicago Tribune
For crust
For filling
Make crust: Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
Bon Appetit, April 1997
Combine, stir, and strain.
Cream butter and sugar, add eggs one at a time. Add crumbs, vanilla, coconut, and nuts. Bake in tube pan that has been greased and lightly dusted with flour at 325 for 1 1/2 hours.
CRUST
FILLING
To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times; the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.
Meanwhile, prepare filling: Combine peaches, raspberries, 2/3 cup sugar and lemon juice in a large bowl; toss well to coat. Let stand for 5 minutes. Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes. Pour the collected juice into a small saucepan. Return the fruit to the large bowl. Bring the juice to a boil over high heat and cook, gently swirling the pan, until reduced, syrupy and slightly darkened in color, 3 to 4 minutes. Add the syrup to the fruit along with cornstarch; gently toss until the cornstarch is completely dissolved.
To assemble & bake pie: Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 375°F.
Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan by 1 inch. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Trim the top crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Brush the top and edge with egg white and sprinkle with the remaining 1 teaspoon sugar. Cut 6 steam vents in the top crust.
Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 50 to 60 minutes. Let cool on a wire rack for at least 1 1/2 hours.
EatingWell.com
Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)
Bon Appetit, October 2000
Mix together maple syrup, brown sugar, canola oil, peanut butter and vanilla extract. Then add the cup of flour and the salt and mix to combine.
Form teaspoon-sized balls with your hands and press down with a fork. Bake for 15-20 minutes at 350.
To make these chocolate peanut butter cookies, change the flour for 2/3 c. flour and 1/3 c. cocoa powder.
Makes 2-3 dozen.
VegWeb.com
Mash up, make balls, dry on waxed paper, roll in powdered sugar. Undiluted frozen tangerine juice concentrate can be used instead of rum (without cocoa).