JOYCE'S JOURNEYS OF ADVENTURE
Recipes from The Crimson Orb
2 cups all-purpose flour
1/4 cup finely ground hazelnuts
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup seedless raspberry jam
1 cup confectioners sugar
2 tablespoons milk
In a bowl, combine flour and nuts, and set aside.
In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and half the vanilla; mix well. Add flour mixture; mix until incorporated. Divide dough into two pieces; press into round disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350 F. On floured surface, roll out one disc of dough to 1/8 inch thick. Cut half of the dough using a round cutter with an insert to cut the middle for the top cookies, and cut an equal number of round cookies without the insert for the bottom cookies.
Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes. Remove from sheet and cool completely. Invert bottom cookies, spread with about 1 teaspoon jam, then cover with top cookie.
Mix confectioners sugar and milk, then add remaining vanilla for glaze. Drip on cookies.
Fill center with another dollop of jam.
A ruda is a large sea creature with spines. The flesh is described as similar to venison. This recipe is based on one for that meat:
Original recipe makes 6 to 8 servings
2 tablespoons vegetable oil
2 pounds stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.
BEAT eggs, water, salt and pepper in small bowl until blended.
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. ...
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface.
ADD leftover meat, vegetables to one half if the cooked eggs and allow to cook a short time.
FOLD-OVER remaining half of the fried egg and slide out of the pan.
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