| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3.75 cups |
| Baking powder | 1 teaspoon |
| Salt | 0.5 teaspoon |
| Margarine, softened | 1 cup |
| White sugar | 1.5 cups |
| Eggs | 2 |
| Vanilla extract | 2 teaspoons |
Step 1: Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Step 2: Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Step 3: Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.
Source: Allrecipes
| Ingredients | Quantity |
|---|---|
| Eggs, lightly beaten | 3 |
| White sugar | 1/3 cup |
| Salt | To taste |
| Milk | 2.5 cups |
| White sugar | 1.5 cups |
| Heavy cream | 1 cup |
| Vanilla extract | 1 teaspoon |
| Confectioner's sugar | 2 tablespoons |
| Ground nutmeg | 1 pinch |
Step 1: In a heavy saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.
Step 2: In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.
Source: Allrecipes
| Ingredients | Quantity |
|---|---|
| Chicken leg quarters | 4 |
| Small potatoes | 24 ounces |
| Olive oil | 0.5 cup |
| Lemons | 2 |
| Dried basil | 2 tablespoons |
| Dried oregano | 2 |
| Salt | 1 tablespoon |
| Ground black pepper | 1 tablespoon |
| Lemon & herb seasoning | 2 tablespoons |
| Fresh green beans | 12 ounces |
Step 1: Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
Step 2: Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoe s.
Step 3: Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixtur e; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
Step 4: Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Source: Allrecipes