Thursday, October 30, 2008

Cranberry Salsa

1 pkg fresh cranberries
1 small handful of cilantro
2 green onions
1/2 t cumin
1 med. jalepeno (seeds removed) - to taste
3/4 cup sugar

Blend in food processor. Sit in refrigerator for 4 hours. Serve on top of 1 block of cream cheese.

Tuesday, October 28, 2008

Raspberry Caves with Cinnamon

A raspberry cave is a Swedish short bread cookie filled with jam. I made these for the international-themed potluck at Amelia's school last weekend. They were yummy!

14 T butter, at room temperature
½-3/4 cup sugar
½ tsp vanilla
1 ¾ cups flour
1 tsp baking soda
1 tsp cinnamon
raspberry jam (or use lingonberry, which is a Swedish favorite)
30 medium paper cups (I used regular muffin cups)

Heat the oven to 375° F.

Cream the butter, sugar and vanilla. Add the flour, combined with baking soda and cinnamon. Divide the dough into 30 pieces. Roll each piece into a ball and put in a medium sized paper cup. With your finger, make an indention and fill it with jam.

Bake on a cookie sheet in the middle of the oven for about 12 minutes.