Cherry Blueberry Shortbread Bars

Cherry Blueberry Shortbread Bars

Light, fluffy, crumbly, and oh so luscious.
The recipe says cool completely,
 but I didn't, why should you.
It's the kind of recipe if you make it
folks will talk about it or request it forever.

1 jar maraschino cherries, cherries drained, cut in half

1 cup fresh or frozen blueberries

1/2 cup apricot jam or other fruit jam

2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice

1/2 bag of pectin

1 cup butter softened then creamed well
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon rum extract
2-1/2 cup all purpose flour or 1:1 gf

pinch of salt

1/2 cup macadamia nuts chopped small

Drain then cook blueberries, cherries, jam,
sugar, water, and lemon juice.
Let cook till boiling then 1 more minute.

Add pectin and stir cooking for 5 minutes.

Set aside to cool slightly.
Reheat oven to 350 F.

Cream butter, add sugar and cream, then add
extracts, a flour a little at a time and the salt.
When mixture comes together press 3/4
shortbread dough into a 13 x 8 inch baking dish
 lined with parchment paper.a

Spread cooled fruit mixture on top of crust.
Sprinkle nuts over the top, then
sprinkle remaining dough over the top.

Bake for 35-40 minutes till lightly browned.
Cool completely, sprinkle with powdered sugar,
 then cut into bars.

Fruit Salad over Greens

Fruit Salad over Greens

8 ounces of fresh strawberries cut in quarters
25 seedless green grapes cut in half
2 kiwi fruits but in bite sized pieces
blueberries or other fruit you have on hand
1 tablespoon granulated sugar
salt and pepper to taste
arugula, baby spinach, or mixed greens

Toss fruit with sugar and let sit for a bit.

Prepare a bed of greens.
place fruit on top of greens.
Mix a quick dressing of olive oil,

white balsamic vinegar, dijon mustard,
salt and pepper to taste. Pour dressing over fruit
and serve immediately.
For some reason I was craving some fruit.

Menaste Soup

Menaste Soup

An Italian pepperoni and cabbage soup is called Menaste.

one head of savoy cabbage sliced thin, core discarded
1 tablespoon olive oil
1 yellow onion chopped fine
4 garlic cloves minced
4 cups chicken stock
fresh or dried parsley

1 tablespoon tomato paste
salt and pepper to taste
1/8 teaspoon red pepper flakes
one 6-8 ounces pepperoni sausage sliced or cut into cubes

Saute onion, then add garlic for one more minute. Add cabbage, stock, and remaining ingredients and cook till cabbage is very tender about an hour. Last add sliced or diced pepperoni pepper and cook fo 10 minutes longer. Serve with some soft Italian bread to soak up any goodness left in the bowl.

Mediterranean Creamed Corn

Mediterranean Creamed Corn

1 package frozen corn kernels, 12 ounces

8-10 small tomatillos cut into small pieces
1 small yellow onion, chopped small
4 mini red peppers or 1 red bell, chopped small
2 tablespoons butter
1/2 cup water
1 tablespoon granulated sugar
1 teaspoon fine pink salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried herbs de provence
1 shake of red pepper flakes
1/3 cup heavy cream

Saute onion, when soft add tomatillos and peppers.
Add remaining ingredients, except cream,
and cook till all is soft. Add cream and
cook till mixture starts to thicken. Serve warm.
A little something I whipped up.
needed to use the corn and tomatillos.
Just the right amount of heat and sweet.