Barbara Ruth Colton

Ingredients

3/4 cup sugar
3/4 cup water
1 orange
1 lemon
1 bottle dry red wine
1 bottle carbonated water

Directions

Combine sugar and water and a small saucepan heat string to boiling then cook rapidly 3 to 4 minutes and cool. Slice orange and lemon into thin slices put fruit in medium bowl. Pour in sugar syrup let stand 3 to 4 hours. Just before serving place fruits and syrup in pitcher. Stir in wine and carbonated water and ice, 6 to 8 servings.

Ingredients

3 parts water
3 parts salt
1 part ammonia
3 parts bluing

Directions

Mix together & pour over rocks, sand, sponges, wood or brick and cement, spaced out on
a metal tray. Let stand. Watch crystals grow.

Ingredients

3 eggs
1cup oil
2 cups sugar
2 cups, peel, grated zucchini
3 teaspoons vanilla
3 cups, flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup nuts, optional

Directions

Beat eggs, add oil, sugars, zucchini, vanilla, and mix well. Add other ingredients, stir, pour into two greased 9 x 5 loaf pans. Bake one hour at 325 makes two loaves.

Ingredients

3 tablespoons butter
3 large leeks, white and pale parts only half lengthwise thinly sliced about 4 1/2 cups
2 large potatoes about 18 ounces total peeled and diced
4 1/2 cups or more chicken stock
2 tablespoons chopped fresh chives

Directions

Melt butter, and heavy large saucepan over medium heat. Add leaks. Stir to coat with butter. Cover sauce pan. Cook until leaks are tender. Stir off in about 10 minutes. Add potatoes. Cover and cook until potatoes. begin to soften, but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender. About 30 minutes. Purée soup in batches and processor until smooth. Return to saucepan. Then with additional stock if soup is too thick. Season with salt and pepper.

Ingredients

1 cup unsalted butter, softened
1/4 cup plus 2 Tbsp. powdered sugar, plus more for rolling
2 cups all-purpose flour
1 tsp. vanilla extract
1/4 tsp. kosher salt
2 cups chopped pecans

Directions

Preheat oven to 250°F with racks in top and bottom positions. Line 2 large baking sheets with parchment paper.

Beat butter and sugar in a bowl with an electric mixer on high speed until creamy, about 2 minutes. Reduce mixer speed to low; gradually add flour, vanilla extract, and kosher salt. Beat until just combined, about 2 minutes. Stir in pecans. Shape dough into 30 (1 1/2-tablespoon) logs, each about 2 1/2 to 3 inches long. Arrange 2 inches apart on prepared baking sheets.

Bake in preheated oven until bottoms are just browned, about 50 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Let cool slightly on baking sheets, about 10 minutes. Roll warm cookies in additional sugar to coat. Let cool completely on baking sheets, about 20 minutes. Store in an airtight container at room temperature for up to 4 days.

Ingredients

1 cup unsweetened cocoa powder
1¾ cups granulated sugar
½ cup vegetable oil
4 large eggs room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup powdered sugar

Directions

In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined and shiny.

Add the eggs one at a time, beating until well combined. Beat in the vanilla.

Combine the flour, baking powder, and salt in a medium bowl, stirring to combine. Add the flour mixture to the cocoa mixture and mix on low speed just until combined.

Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.

Once the dough has chilled, preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl.

Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Roll the dough balls in powdered sugar until well coated and place on the prepared baking sheet about 2 inches apart. (Only coat as many dough balls as you can fit on the baking sheets at one time. Refrigerate the remaining dough balls and roll in powdered sugar just before baking.)

Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed but still appears slightly wet. Let them cool on the baking sheets for a few minutes then transfer to a wire rack to cool completely.

Ingredients

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
15–20 unwrapped hard candies, such as Jolly Ranchers or Life Savers

Directions

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper.

As the cookie dough chills, begin crushing the loliposorhard candy. The best way to crush the hard candies is to separate them by color, place each color in plastic bags, and crush them with a rolling pin or meat mallet. Don’t crush the candies into a fine powder—crush them into fine pebble-sized bits. Set crushed candy aside.

Once cookie dough has chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. roll cookiedough into coils and greate shapesto outline the stainedglass.

Carefully arrange cookies on baking sheets 3 inches apart.

Fill Cookie Centers: Fill the cut-out centers about 3/4 full with crushed candies. The candy pieces melt and expand, so you don’t need to over-fill.

Bake for 12-13 minutes or until candies have melted and the cookies are lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet until the melted candy center sets, about 15 minutes. Once melted candy center has set, transfer to a wire rack to cool completely.
Cover and store cookies at room temperature for up to 1 week. For longer storage, cover and refrigerate for up to 10 days.

Ingredients

¾ to 1cup sugar
½cup unsalted butter, softened
1cup unbleached flour, sifted
1teaspoon baking powder
Pinch of salt (optional)
2eggs
24halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Directions

Step 1
Heat oven to 350 degrees.

Step 2
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Step 3
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Step 4
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)