I made this last year for Easter and was disappointed they were not as tart as hoped. This year I followed BKCook’s advice and added fresh zest and juice from 1/2 lemon. They’re perfect!
Meh. I must have mixed it too long or not long enough. The matrix was mealy and not much buttery sugar flavor. I used local black walnuts and that flavor was strong in a good way.
Fantastic! Just like mom’s! This is all my husband wants for Christmas, a real classic. I followed Tami’s suggestion and creamed the butter, sugar, & vanilla (definitely 2 tsp). Two cups of chopped nuts are a lot - totally delicious, but don’t worry if you don’t have that exact amount. Finely chopped walnuts are good too.
Like everybody else who learned from mom and Betty Crocker, I creamed the butter, sugar and vanilla first. My cheapo hand mixer was challenged but we produced a smooth stiff dough. I added 1 tablespoon of dried lavender from the summer garden. You cannot imagine the scent. I also rolled and patted into a log to chill, then rolled in course bakers sugar (turbinado, demerrara) and sliced. The lavender lends a cool tang brought out by the butter (never margarine) not too sweet, elegant little tea cookie.
This is so easy! I didn’t use the same spice profile, rather I relied on Penzey’s Ozark Blend. The bag technique produces even coverage. My roast was 1.8 lbs and 1 hour @ 350 (in foil wrap) with time to rest was perfect. Leftovers will be perfect for cubano sandwiches.
Getting ready for a trip to Portugal so I tried some new dishes. The taste of this stew is bland. The color is an unappetizing grey. I added a couple teaspoons of beef broth powder and it fixed both. The color pictured is actually an improvement. Taste is greener than a traditional stew and satisfies a taste for something different.
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