Monday, April 25, 2011
T-Ball
Posted by Ward's Corner at 10:52 PM 0 comments
Lemon Crinkle Cookies

Lemon Crinkle Cookies
Makes 2-3 dozen
Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
Posted by Ward's Corner at 10:49 PM 0 comments
Labels: Recipes
Potato Watercress Soup
I never could use the watercress I bought and now I found a great way to use this nutritious vegetable. I loved this soup!

Potato Watercress Soup:
1 pound baby red potatoes
1 sweet onion
4 cloves garlic
1 t red pepper
1/2 t paprika
salt + pepper
1/4 cup extra virgin olive oil (Lucini Italia)
1/4 cup sherry
4 cups organic free-range chicken broth
2 bundles watercress
Slice up your onion along with peeled and crushed garlic and add them to a large pot with the oil. Season with paprika, salt and pepper and cook for about 10 minutes or until the onions begin to brown. Scrub clean the potatoes and half-heartedly peel (good to leave some skin). Chop into quarters and add to the pot. Toss the potatoes so they are well coated and cook for another 8 minutes. Add sherry and cook off for 1 minute. Follow with chicken broth and let simmer for 15 minutes or until the potatoes can be easily punctured with a fork. Add the watercress for 1 minute—just long enough to keep the lovely bright green color. Remove from heat and add small batches to your blender until entire mixture is smooth. Garnish with a few raw watercress leaves, s+p, dollop of olive oil drizzle, and a pinch of paprika and/or truffle oil.
Posted by Ward's Corner at 10:39 PM 0 comments
Labels: Recipes
Easter 2011



Posted by Ward's Corner at 10:18 PM 0 comments
Saturday, March 26, 2011
While We Are in Trials
Posted by Ward's Corner at 6:52 PM 1 comments




