1 : /2 ts Garlic salt
2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: Constructed from baked biscotti dough, the cookie tree is an edible centerpiece
1: Place almonds in a 8 to 9 inch pan
2: Bake in a 350~ oven, shaking often, until golden, about 15 minutes; cool
3: In a large bowl, beat butter, sugar and orange peel until fluffy
4: Add eggs, 1 at a time, beating well after each addition
5: Stir in vanilla
6: Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves, coriander, nutmeg and nuts; add to butter mixture and stir to blend thoroughly
7: Divide dough into 3 equal pieces
8: On a well-floured board, pat each piece into an evenly thick triangle that measures 9 inches across base, 2 inches across top and 12 inches on each side
9: Make edges neat by pressing with a ruler
10: Carefully transfer each triangle with wide spatulas to an oiled 12x15 inch baking sheet
11: Bake in a 350~ oven for 15 minutes; triangles can wait for oven space
12: Remove from oven; cut crosswise (NOT diagonally) into slices exactly 5/8 inch wide, using a long knife
13: Tip slices onto a cut side
14: Bake until golden brown, about 20 minutes; turn cookies over once while baking
15: Cool on reacks
16: If made ahead, package airtight up until next day or freeze
17: To build the tree, pipe (using a 1/4 inch tip) or spread a little frosting on 1 side of each of the longest cookies
18: Lay icing-side down on a flat platter, tips touching, to form a triangle
19: Pip or spread icing down center of each cookie on plate
20: Stack the 3 next-longest cookies on the first, inverting position of the triangle (looking down from the top, it will look like a Star of David)
21: Build tree, using the next-smallest cookie trio for each level and cementing with icing
22: If you like, pipe icing to drip over the edge of the cookies
23: Decorate top with holly
24: Let guests lift off cookies to eat
25: If made ahead or to protect from dust, seal in plastic wrap; cookies stay fresh up to 4 days, depending on moisture in air
26: Kept longer, they hold their shape but get stale
27: Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb) or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange juice
28: If icing thickens as you work, stir in a little more orange juice
29: