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    4 Recipes

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    I got this recipe a couple years ago from a magazine (I think it was Bon Appetit). This is a simple and easy salad to prepare. You can definitely play around with the ingredients, like subsituting the greens, the cheese, or the nuts.

    Recipe #365557

    This recipe was provided given to me in an essentials to cooking class. I absolutely love this recipe and often get many requests to make this recipe. These cookies are buttery with just a subtle hint of lavender.

    Recipe #353161

    Biscochitos are traditional New Mexican cookies and are also the official state cookie. They are anise cookies, typically sprinkled or dipped in a comination of sugar and cinnamon. This is my grandmother's recipe and still my absolute favorite biscochito recipe. I believe this recipe is definitely the best. This recipe is typically made with lard-- some recipes use vegetable shortening, but lard helps give it that "melt in your mouth" texture. My grandma also suggests using a cheap white wine-- she used to use my grandpa's white wine from the grapes he grew. I tend to like my cookies a little on the sweeter side, so I use a sweet white wine like a Riesling. Another thing she told me is to crush the anise seeds to help release the flavor-- it also helps so that you're not picking anise seeds out of your teeth too!! Also, some people like their biscochitos thick, so experiement with the thickness and decide the thickness you prefer. I like mine very thin, about 1/8 inch thick. And I also dip them in the cinnamon/sugar mixture before I put them in the oven and then again right after they come out of the oven-- this will use much more cinnamon and sugar than the recipe calls for. Like I said, I prefer them a little sweeter!!

    Recipe #353154

    I came up with this cake for my Dad's birthday. I love Furr's Millionaire Pie and wondered if it could be converted to a type of cake. This is my adaption of Furr's Millionaire Pie in a cake, and it's been a hit with family and friends! I started off with a Rainy Day Yellow cake (Recipe # 108059), but used one whole cup of butter (which is reflected in this recipe as well as adaptations to the directions). For the filling, I used Furr's original recipe, then added the pecans (doubled the pecans) and pineapple from the recipe's whipped topping into the filling. Then for the topping, I just left it as a whipped topping. I didn't want the topping to have too much texture or look too funky, which is why I chose to include the pineapple and pecans into the filling instead. This cake is very dense and very sweet. It's a little bit of a mix between Furr's Millionaire Pie and pineapple upside down cake. I may actually add more pineapple the next time I make it. I hope that you enjoy it!!

    Recipe #352622

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