Spiced Candied Nuts

I have been making candied nuts for years, using just sugar and water to coat them.  The idea of adding spices to the candy coating is the new part for me.  It takes candied nuts to a totally different level.  It is very easy to do, but it does require focused attention during the process.  So far I've used this recipe to candy pecans and almonds.  My husband likes the pecans best, but both are delicious and addictive.   The spices used in the recipe are cinnamon, ginger and cardamom.  I don't used cardamom a lot, but I think its addition to this recipe makes the nuts extra special.

Spiced Candied Nuts

2 cups pecans or almonds, roasted and lightly salted
1 cups sugar
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom

Combine the nuts, sugar and water into a large pan over high heat.  Bring the mixture to a boil, stirring frequently.  Meanwhile, mix the spices in a small bowl.  When the mixture begins to boil add the spices.  Continue to stir until the water evaporates completely.  When the mixture looks all bubbly and there is no more syrup in the pan, turn off the heat and stir until the sugar seizes up and the nuts are covered with crystallized sugar.

Turn nuts out onto a parchment lined baking sheet and spread into an even layer to cool. (Be very careful because the nuts will be very hot.)  Cool completely before storing in an airtight container.

Rosemary Parmesan Shortbread

I saw Claire Robinson make these on the food network.  They looked really good, so I thought I'd try them.  These crackers make a delicious appetizer.  It is a bit savory and sweet at the same time.  The combination of flavors is different and delicious.  It would be great for those times when you just want a little something to nibble on.  The shortbread is very easy to make since you mix it in the food processor and how can it not be good  with two sticks of butter.  I halved the recipe since there are just two of us.

Rosemary Parmesan Shortbread

2 cups all purpose flour
1 cup confectioners' sugar
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 cup finely grated Parmesan cheese
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon water, if needed

Put the flour, sugar, rosemary, salt, and Parmesan cheese into the bowl of a food processor and pulse until combined.  Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands.  If not, add the water and pulse until combined.

Form the dough into a log about 2 1/2 inches in diameter.  Wrap with plastic wrap and chill in the refrigerator until firm, about 1 hour.

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment paper.Slice the dough log into 1/3 inch thick slices and arrange on the baking sheets about 1 inch apart.  Bake until the edges are just beginning to brown, 12 to 14 minutes.

Cool on the pan for 5 minutes, then transfer to wire racks to cool completely.  Store in an airtight container at room temperature.  Makes 2 1/2 dozen pieces

Apricot Glazed Pork Tenderloin

This pork tenderloin recipe is quick and easy to prepare.  It is special enough to serve to company but fast enough for a quick family meal.  The sweet apricot glaze with the bite of the Dijon mustard is a great compliment to the meat.  Keep an eye on the clock while this cooks; because of the high temperature it  cooks fast.  Check it after 25 minutes.  It can easily be divided in half if you are just cooking for two.    I served it with a baked sweet potato and a green salad.  A quick and easy meal that is very satisfying.

Apricot Glazed Pork Tenderloin

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons apple juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Place pork on a rack in a shallow roasting pan.  Combine the oil. salt and pepper; rub over the pork.

Bake at 450 degrees for 15 minutes.  In a small bowl, combine the remaining ingredients; spoon over pork.  Bake 10-15 minutes longer or until a meat thermometer reads 160 degrees, basting occasionally with pan juices.  Let stand for 5 minutes before slicing.  Yield:  6 servings

Cream Cheese Biscuits

Being good Southerners, we love biscuits.  I'm always looking for a new biscuit recipe.  When I saw the recipe for cream cheese biscuits in Cook's Country magazine I knew I wanted to try it.  These biscuits are square instead of round which make a piece of ham or cheese fit better.  Cutting them into squares also speeds up the process of getting them on the pan and ready to bake.  These biscuits are fluffy and delicious.

Cream Cheese Biscuits

1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 ounces cream cheese, cut into 1/2 inch pieces and frozen 30 minutes
4 tablespoons unsalted butter, cut into 1/2 inch pieces and frozen 30 minutes
1 cup plus 1 tablespoon buttermilk

Preheat oven to 450 degrees.  Line baking sheet with parchment paper.  Pulse all purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor.  Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry).

Turn dough onto lightly floured surface and knead briefly until dough comes together.  Roll dough into 8 by 6 inch rectangle, about 3/4 inch thick.  Cut into twelve 2 inch squares and transfer to prepared baking sheet.  Bake until light brown, 12 to 15 minutes.  Makes 12 biscuits.

Macaroni and Cheese

• Almost everyone likes macaroni and cheese.  This recipe that I adapted from a Martha Stewart book makes a mac and cheese that is good enough for company.  It is very rich, creamy and cheesy with a crisp topping of bread crumbs.  It also lends itself to numerous additions, things like cubed ham, broccoli florets or asparagus pieces.  Also, if you don't like one of the cheeses in the recipe it is easy to substitute a different one that is more to your taste.  This recipe calls for bread crumbs made from white bread.  In an effort to use up leftovers, I make my bread crumbs from whatever bread I have around.  I make it from whole wheat bread as well as white bread, ends as well as slices.  I even use leftover hot dog and hamburger buns.

Macaroni and Cheese
8 tablespoons unsalted butter, plus more to grease dish
6 slices of white bread torn into about 1/2 inch pieces
5 1/2 cups milk
1/2 cup all purpose flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp cheddar cheese
2 cups (about 8 ounces) grate Gruyere cheese
1 pound elbow macaroni

Heat oven to 375 degrees.  Butter a 9 x 13 dish and set aside.  Put the bread pieces in the food processor and pulse until you have coarse crumbs.  Melt 2 tablespoons butter and pour the butter onto the bread crumbs.  Toss and set aside.

In a medium saucepan on medium heat, heat the milk.  Melt the remaining 6 tablespoons of butter in a high-sided skillet over medium heat.  When the butter bubbles, add the flour.  Cook stirring 1 minute.  Slowly pour in the hot milk while whisking  Continue cooking, whisking constantly , until the mixture bubbles and becomes thick.

Remove from the heat.  Stir in the salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese and 1 1/2 cups Gruyere cheese.  Set cheese sauce aside.

In a large pot of boiling water cook the macaroni 2 to 3 minutes less than the recommended time on the package.  (This makes sure the pasta will not be overcooked after it bakes in the oven.)  Transfer the macaroni to a colander, rinse under cold running water and drain well.  Stir macaroni into the cheese sauce.

Pour the mixture into the prepared casserole dish.  Sprinkle remaining cheeses on top and then top with the bread crumbs.  Bake until browned on top, about 30 minutes.  Cool on a wire rack for 5 minutes before serving.  Makes 12 servings.  (Can easily be halved.)