From FAUSA Inspiring Woman - Nancy Thornley
Mixture Of Nuts And Raisins
- 1/3 cup cashews
- 1/3 cup blanched and toasted almonds, cut into thick slivers
- 1/3 cup pignoli (pine nuts)
- 1 cup raisins (plump in warm water, if needed)
Combine the above; be sure that the nuts are fresh. You may use ½ dark and ½ yellow raisins; the quantity of nuts should equal the quantity if raisins.
Scarborough Fair Shorttbread
- 1 cup flour
- ¼ cup plus ½ tablespoon superfine sugar
- 1/8 teaspoon salt
- 2 teaspoons finely chopped Italian parsley
- ½ teaspoon each freshly chopped sage, rosemary and thyme
- 1 stick (1/2 cup) unsalted butter, softened
- 1 egg white, lightly beaten
- 16 each parsley leaves, sage leaves, rosemary leaves. thyme sprigs
- Heat oven to 375, use center rack.
- Put flour, ¼ C. sugar, salt and chopped herbs in the food processor; add cold butter cut up in pieces. Pulse briefly to make a dough.
- Divide in half and pat into two circles on an ungreased baking sheet. Crimp edges and cut each into 8 wedges with a sharp knife.
- Brush the tops with egg white. Put a leaf of each herb on each piece and brush again. Sprinkle with remaining ½ tablespoon of sugar.
- Bake until golden, about 15-17 minutes. Recut wedges while hot and cool on a rack.
Smoked Salmon Sandwiches
- 8 ounces cream cheese (Philadelphia Original)
- 3 tablespoons finely diced red onion
- 2 tablespoons capers (preferably packed in salt)
- ¼ pound sliced smoked salmon
- 8 slices Pepperidge Farm VERY THIN sliced whole wheat bread
- Soften cream cheese and mix it with the red onion. Soak capers, dry, and add to mixture.
- Lay out the bread. Spread mixture onto all of the slices. Then lay salmon on four pieces and cover with the others. Press together.
- Wrap in a dampened towel and refrigerate until ready to serve. Cut sandwiches in half; I prefer to cut off the crusts.