Local chef Garrett Adair is planning a new restaurant in downtown Petaluma, slated to open in early 2015. Bistro 100 will focus on local ingredients, beer and wine sourced within 100 miles (of the restaurant)—hence the name. He’ll be opening in the former Blu Restaurant space in the Theatre Square. More news as it develops.
By Jane Patrick
1/2 cup butter
1 cup brown sugar, firmly packed
1 egg
1/2 tsp. vanilla
2 cups sifted flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/3 cup sour cream
1 3/4 cup salted whole cashew nuts
Cream butte and sugar until light and fluffy. Beat in egg and vanilla. Add sifted dry ingredients alternately with sour cream, mixing well. Carefully fold in cashew nuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 400 degrees for 10 minutes. Cool.
Golden Butter Icing
1/2 cup butter
3 T coffee creamer
1/4 tsp vanilla
2 cups sifted confectioners sugar
Cashew nuts
Lightly brown butter, remove from heat, add cream and vanilla. Add sugar. Beat until smooth and thick enough to spread. Frost and top with a whole nut.
By Iris Ostling
Prep time 15 minutes (not including chilling or baking time). Makes about 3 dozen cookies.
Ingredients
1 ½ C all purpose flour
1 t baking powder
2/3 C unsweetened cocoa powder
½ C (1 stick) butter, softened
½ C sugar, granulated white
½ C brown sugar
2 t vanilla extract
1/3 C milk
¼ – ½ C Nutella for topping
Preheat oven to 325°F.
In a gallon sized Ziploc bag (or whisking together in a small bowl), combine flour, baking powder and cocoa powder. Toss in bag to mix well. Set aside.
In a large bowl, cream together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth (about 2 minutes). Add vanilla extract and beat for another 30 seconds. Add in Nutella and beat until smooth.
With the mixer running, add half of the flour mixture and mix until well combined. Add in the milk, mixing until well incorporated. Add in the rest of the flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).
When ready to bake cookies, line a baking sheet with parchment paper. Roll tablespoon sized amounts of dough into balls and place them on the lined cookie sheet, allowing about 2 inches between the dough balls.
Lightly press the dough balls with the flat of your palm. Make an indentation with your thumb in the middle of the dough balls. Add a scant amount (about or less than ⅛ t) of Nutella to the dip in the cookies.
Bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for 5 minutes, then transfer to a cooling rack and allow them to cool completely. Store in an airtight container for up to two weeks.
Autumn Spiced Snickerdoodles Recipe
By Lynn Bowers
2 ¾ cups all purpose flour
1 t. baking soda
½ t. salt
¾ t. nutmeg
1 t. cinnamon
1 ¼ t. allspice
¾ t. ginger
½ C. butter flavored Crisco
½ C. unsalted butter, softened
1 ½ C. sugar, plus 3 tablespoons
2 large eggs
1 tablespoon cinnamon
Preheat oven to 350 degrees.
Sift flour, baking soda, salt, nutmeg, cinnamon, allspice and ginger into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 ½ cups sugar and beat until light and fluffy. Add the eggs one at a time, beating well. Add the flour mixture and mix until smooth.
Mix the 3 remaining tablespoons of sugar with 1 tablespoon of cinnamon in a small bowl. Roll the dough by hand at least 12 seconds into a ball. Roll the ball into the cinnamon sugar.
Bake about 12 to 14 minutes. Cool on a rack.
Makes about 36 cookies
By Tonia SeiditaI enjoy cooking, baking, canning, etc. I like to make my own recipes and I have entered my creations in various competitions like the Sonoma County and Harvest fairs, farmers markets, Dining Around, Gravenstein Apple Fair, etc.
beat in flour mixture just until clumps form. Gather dough into a ball. Roll dough into 1” balls. Arrange 1” apart on cookie
sheets; make an indentation in the center of each using floured index finger. Fill each with 1⁄2 teaspoon of lemon curd and
bake for 20 minutes until crusts are golden brown. Let cool completely on wire rack.
While the cookies are cooling, mix the other tablespoon of lemon zest, 1 cup powdered sugar, cream cheese and 1⁄4 cup of
lemon curd together until light and creamy. Put mixture into a pastry bag and pipe approximately 1 teaspoon on to each
cooled cookie. Put 1 cup of lemon curd into a pastry bag and pipe a small amount on top of each cookie.
This recipe makes 48 cuties.
Lemon Curd, makes 2 cups
6 Egg Yolks, lightly beaten
1 Cup Granulated Sugar
6 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
1⁄4 Teaspoon Salt
1⁄2 Cup Unsalted Butter, Cubed
2 Tablespoons Cornstarch
6 Tablespoons Water
Stir together sugar, salt and cornstarch in a medium saucepan. Stir in zest, juice and water. Cook and stir over medium heat
until thick and bubbly (will be quick). Whisk half of the lemon mixture into the beaten yolks, and then add the entire mixture
back into saucepan. Cook and stir until it comes to a gentle boil, cook and stir for 2 minutes more. Remove from heat and stir
in butter until it melts. Transfer to a bowl, cover top with plastic wrap and chill for at least 1 hour. This will last for 2 weeks in
the refrigerator.
By P. Ferjancsik
These cookies, called “simply the best, crunchiest flourless peanut butter cookies” were a bit curious when we looked at the recipe. Really? Would they hold together? Turns out they lived up to their promise, and were very popular with our judges
Makes 24
1 Cup Peanut Butter (preferably smooth)
1 Cup Sugar
1 teaspoon baking soda
1 extra large egg, slightly beaten
Mix peanut butter, sugar, baking soda and egg. Roll dough into small (about a tablespoon) balls.
Flatten balls with fork to make cross hatch pattern.
Cooke for 15 minutes at 350 degrees until brown. Cook on rack.
1 1/2 c Jovial Einkorn flour*
1 cup almond meal
1 t baking soda
1 t salt
1 c or 2 sticks grass fed organic butter, brought just to room temperature
1/2 c coconut crystals**
2 T stevia
1 t vanilla
2 eggs
2 cups Lilly’s stevia sweetened chocolate chips
2 cups chopped pecans
Stir together in a bowl the flour, almond meal, baking soda and salt. In another bowl use an electric beater to beat together the butter, coconut crystals, stevia and vanilla, until combined. Add in the two eggs and continue beating until combined. Add in the flour mixture stirring by hand. When the mixture is fully combined, stir in the chips and nuts. Do not overbeat.
Use a 1 1/2 inch releasing scoop to drop dough onto a Silpat covered cookie sheet. Bake cookies at 375 degrees for 8- 9 minutes. Do not overcook, or they will get very dark. These cookies are naturally darker than Toll House because of the dark brown color of the coconut crystals. Put cookies on a rack to cool.
These cookies freeze very well and can be eaten frozen for a delicious treat.
*Einkorn has 14 chromosomes, whereas modern wheat has a 42 chromosomes which changes the gluten structure. The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn may provide a delicious alternative. Einkorn does contain gluten and is not ok for those with celiac disease. Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.
**Coconut Sugar has a Glycemic Index of 35 according to the Philippines Dept. of Agriculture, which puts it in the low range. This is much lower than table sugar, which is somewhere around 60. Each cookie has about 5g of carbohydrates and 1g of protein.
By Vickie Savino
My husband’s grandparents (both sides) immigrated from Italy in the 1920s. One of the many holiday favorites enjoyed by most was Panettone. My mother-in-law even made bread pudding from the left overs. Over the years those who enjoy this unique taste became fewer and fewer. A few years ago my husband asked me to made one of his childhood favorites as we were hosting the family for a holiday gathering. I was into make cookies so this cookie came from several experiments for taste and texture that resembles the Panettone.
By Cara Woodward
Looking through your past winners, I was excited to find a few other gluten-free recipes. After we discovered that my boyfriend was gluten-free a few years ago, I was devastated. I thought my baking days were over. I was the girl who loved to bake a different kind of dessert every few days as one way to express her love. (Not to mention I have an extremely sweet tooth!). However, I have schooled myself on alternative flours, and even this flour-free recipe. My boyfriend and my while family love this easy and tasty recipe so much, I make it every few days!
1 cup peanut butter (chunky or creamy, your preference)
1 egg
1/2 cup brown sugar
1/2 tsp cinnamon
1 tsp baking soda
2/3 cup old-fashioned rolled oats
1/2-2/3 cup chopped peanut butter cups (better if frozen)
By Christopher D. Carver
3/4 cup Irish Cream liquor
3 TBS softened butter
36 oz semisweet or dark chocolate chips
6 egg yolks
3/4 cup heavy cream
Directions:
Melt chocolate, Bailey’s and heavy cream together over in double broiler or over very low heat.
While still over heat, whisk in egg yolks, one at a time, this will thicken the mixture.
Whisk in butter until combined.
Refrigerate overnight, or until firm.
With scoop or spoon make small balls.
Roll in powdered sugar, cocoa, chopped nuts, sprinkles, crushed candy canes or any of your favorite toppings.
Dropped finished drop into mini festive cupcake/candy wrappers.
Keep away from heat, and can be kept in refrigerator for a couple weeks
Makes 3 dozen cookies.
