On a never ending search for fusion recipes, I stumbled across a recipe for Mexican Egg Rolls on Nerissa's blog, Deetsa's Diningroom. What a concept! I can't wait to try this recipe. All the things we love about Mexican and Chineese all rolled into one. Finding this recipe sent of on a journey to find more goodies to add to my list of recipes to try. Here are a few others out in cyber-land that caught my eye.
Chicken Fajita Pasta Toss
Bombay Burrito
Thai Breaded Chicken Fillets
I wanted to share with you yet another of my favorite Christmas cookie recipes. In my house, growing up, we made at least 5 kinds of cookies every Christmas season plus fudge every year. We often tried new recipes and many have become family favorites. Here is one that I always loved. These are so flaky and buttery, you can't eat just one!
Almond Crescents
1 cup softened butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 3/4 cups sifted flour
3/4 cup finely chopped almonds
1/4 teaspoon salt
confectioners' sugar
Cream butter; gradually beat in 1/2 cup confectioners' sugar. Add 1 teaspoon vanilla, the flour, almonds, and salt. Blend well. Chill. Shape dough into crescents, using about 1/2 tablespoons for each cookie. Combine 1 cup confectioners' sugar and 1 teaspoon vanilla. Roll warm cookies in confectioners' sugar mixture. Makes about 5 to 6 dozen nut crescent cookies.
2 comments:
Michele, would this recipe work well with ground almonds instead of finely chopped, or would they be too small?
I'm with you on the fusion thing, by the way. It's amazing what you can do when you combine flavours and techniques from two different continents!
Dawna, I have never tried this with ground almonds but I feel it would work fine, just no little crunchy bits in the finished product, ya know? :) I SO love fusion cooking, you are right it's amazing what you can create!
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