Madeleines

Lemony glazed goodness :P

Cake
2 Large eggs
2/3 c Sugar
1 1/4 c Butter, melted and cooled
1/8 tsp Salt
1 1/4 c All purpose four
1 1/4 tsp Baking powder
2 tbs Whole milk
1/2 tsp Vanilla
1/4 tsp Almond extract
Zest from 1 lemon

Glaze
3/4 c Powdered Sugar
1 tbs Lemon Juice
1 tsp water

Beat eggs and sugar until fluffy. Add in salt, baking powder, vanilla, almond extract, milk, and lemon zest. Stir in flour until smooth, do not over mix. Gently continue to stir in the melted butter half at a time.

Chill batter for 1 hour.
 
Bake @450 for 9-12 minutes

Breakfast Sausage

½ lb Ground pork
2 tsp Kosher salt
1½ tsp Ground black pepper
2 tsp Sage leaves, chopped
2 tsp Thyme leaves, chopped
½ tsp Rosemary, chopped
1 tbs Light brown sugar
½ tsp Grated nutmeg
½ tsp Cayenne pepper
½ tsp Red pepper flakes

Combine ground pork with all other ingredients and chill for 1 hour. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

Pizza Dough

2½ tsp Active-dry yeast
1 c Warm water
2½ c All purpose flour
1 tsp Sugar
½ tbs Salt
2 tbs Olive oil

Dissolve yeast in warm water and let stand until foamy, about 5 minutes. Add remaining ingredients, wet first, and stir until a rough ball forms. Knead the dough until soft, smooth and elastic.

Transfer dough to a lightly oiled bowl and cover. Let rise until it doubles, about 1.5-2 hours.

Shape, with corn meal below. Add toppings.

Bake @ 450º for 10-15 minutes

Turtles

Ever notice that the letters in 'Easter' also say 'Eaters'?

This year at Easter, one of my little cousins is taking a home-ec class. So for extra credit, we made cookies...lots of them. This was definitely the winner!

Chocolate Shortbread Cookie Dough
1/4c Brown sugar
1 1/2c Granulated sugar
2c Butter
1 tsp Salt
2 tsp Baking soda
3/4c Cocoa powder
2c All purpose Flour

Cream butter, sugar, and salt. Sift cocoa powder, flour and baking soda. Add dry ingredients until just combined. Roll out between two sheets of parchment until 1/8" thick. Chill for 30 minutes. Cut out with a 2.5" round cookie cutter.


Filling
3/4c Brown sugar
1tbs Melted butter
1 tsp Vanilla extract
1 lg Egg
1/4 c Pecan Nuts

For the crust make 1 batch of Cookie Dough, cut out and shape in a muffin tin. The filling is a pecan pie filling; pour 2/3 full. Place a layer of nuts on top, careful not to overlap.

Bake @ 350º for about 12-15 minutes