Chocolate Chip Walnut Loaf

I'm sorry that it's been awhile since I last posted! Things have been so busy lately that I've been having a hard time keeping up. Well, anyway, :) I thought I would share this recipe that I made a while back and will certainly be making again, since we all enjoyed it, plus it was easy to mix up. :)

1/2 cup sugar
3/4 cup flour
1 tsp. baking powder
4 Tbsp. cornstarch
9 Tbsp. butter, at room temperature
2 eggs, at room temperature
1 tsp. vanilla extract
1/4 cup walnuts, finely chopped
grated rind of 1/2 lemon
1/4 cup semisweet chocolate chips

Sift together the flour, baking powder, and cornstarch, set aside. With an electric mixer, cream the butter until soft. Add the sugar and continue beating until light and fluffy. Add the vanilla and the eggs 1 at a time, beat thoroughly. Gently fold the dry ingredients into the butter mixture. Fold in the walnuts, lemon rind, and chocolate chips. Pour the batter into the a greased 81/2 x 4 1/2 inch loaf pan. Bake at 350 for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Enjoy! :)

~A Cup of Tea~

I don't know about you but I love a good cup of tea! especially on a cold Winter evening. My favorite kind of tea is without a doubt Peppermint. What's your favorite kind?

~A Few Facts About Tea~

~There are many kinds of tea but they all come from the same basic plant, called Camellia Sinensis. The differences between teas comes from different ways of processing, growing conditions, and geography.

~Herbal teas are made from roots, stems, herbs and seeds of a various of plants. They do not contain tea leaves from the Camellia Sinensis plant, so it's not a "true tea." Most herbal tea does not contain caffeine.

~The plant Camellia Sinesis that produces all types of true tea can grow to over 30 feet high, but most tea plantations keep the plant trimmed to about waist-height so the leaves can be picked easily at harvest time.

~Tea is the most consumed beverage in the world after water.

~Tea is grown in a total of 36 countries around the world.

Time for tea! Shortbread

Both these cookies really good. :)

Berry Shortbread Dreams
Raspberry jam adds a fruity sweetness to these wonderful tasting cookies.

1 cup butter (no substitutes), softened
2/3 cup sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam

Glaze

1 cup confectioners' sugar
2 to 3 Tbsp water
1/2 tsp almond extract

In a mixing bowl, cream butter and sugar. Beat in extract' gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-inch balls. Place 1 inch apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350 for 14-18 minutes or unto edges are lightly browned. Remove to wire racks to cool. Soon addition jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
Yield: 3-1/2 dozen

Lemon Poppy Seed Shortbread dough

Lemon Poppy Seed Shortbread
Easy to make, with a touch of lemon, and poppy seeds.

3/4 cup butter ( no substitutes), softened
1/2 cup sugar
1 Tbsp poppy seeds
1 Tbsp lemon juice
1-1/2 cups all-purpose flour
2 tsp sugar
In a mixing bowl, cream butter and sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to a greased baking sheets. Cut each circle into six wedges. Prick dough with fork. Sprinkle with sugar.

Ready to bake.

Bake at 325 for 20-25 minutes or unto golden. Cool for 4 minutes before removing to wire racks. Yield: 2 dozen.