More Information

  • French butter wafers

    Prep time: 35 minutes

    Chill time for dough: 2 hours to 3 days

    Cook time: 12 minutes

    Makes about 4 dozen

    Fran Rider of Carmichael is looking for a butter cookie recipe that makes a delicate, crispy and light waferlike cookie. Yvonne Mitchell of Fairfield shares this recipe that she says makes an elegant treat with tea. Mitchell says it’s best to use real, salted butter, not margarine, to get best results.


    cup salted butter, softened (do not substitute with margarine)

    1 1/4  cups powdered sugar


    teaspoon vanilla extract

    cups all-purpose flour

    teaspoon baking soda

    teaspoon cream of tartar

    1/8  teaspoon salt


    In a large bowl of an electric mixer, beat butter until creamy. Beat in sugar; add egg and vanilla and beat well. In another bowl, stir together flour, baking soda, cream of tartar and salt; gradually add to butter mixture, blending thoroughly. Shape dough into a roll 1 1/2 inches in diameter. Wrap roll in wax paper and refrigerate until firm, at least 2 hours, or for up to 3 days.

    Unwrap dough. Using a sharp knife, cut into 3/8-inch-thick slices; place slices 2 inches apart on ungreased baking sheets. Bake in a 350 degree oven for 10 to 12 minutes or until golden. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely. Store airtight.

    Per cookie: 67 cal.; 1 g pro.; 7 g carb.; 4 g fat (3 sat., 1 monounsat., 0 polyunsat.); 14 mg chol.; 68 mg sod.; 0 g fiber; 53 percent calories from fat.


    If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916)  321-1109. Please include your full name, your city and phone number.

  • California avocado ice cream

    Prep time: 1 hour 15 minutes

    Makes about 2 quarts

    Madie Shebesta of Folsom was on a trip with friends. They were discussing unusual recipes and someone mentioned avocado ice cream. Shebesta was intrigued and was hoping someone had a recipe.

    Karen Austin of Grass Valley shares this recipe that sounds like a match for Shebesta.


    One 1-ounce envelope of unflavored gelatin

    1/4  cup water

    3/4  cup milk

    cup sugar

    teaspoons vanilla extract

    teaspoon salt

    ripe avocados

    1/3  cup lime juice

    1/3  cup rum

    cups heavy cream


    Soften gelatin in water for 5 minutes. Scald milk; add softened gelatin, sugar, vanilla and salt. Stir until dissolved.

    Chill in refrigerator until thickened.

    Meanwhile, peel and seed avocados. Remove gelatin mixture from refrigerator and beat until smooth.

    Purée avocados and immediately add to gelatin mixture along with lime juice and rum. Mix in cream.

    Freeze in ice cream maker according to manufacturer’s directions.

    Per 1/2 cup serving: 311 cal.; 4 g pro.; 19 g carb.; 24 g fat (12 sat., 10 monounsat., 2 polyunsat.); 63 mg chol.; 171 mg sod.; 3 g fiber; 67 percent calories from fat

The Mailbox: French butter wafers and avocado ice cream

Published: Wednesday, Jan. 22, 2014 - 12:00 am

Bread recipe lost in crash

When my computer crashed, I lost my recipe for American wreath bread. I got it from The Bee two to three years ago. Does anyone have this recipe?

– Sheila Beswick, Lincoln

Great chili, no meat

I absolutely love the vegetarian chili served at The Bread Store. Does anyone have this recipe or one very close to it? Thanks.

– Dillon Wong, Elk Grove

Sacramento Bee Job listing powered by
Quick Job Search
Sacramento Bee Jobs »
Used Cars
Dealer and private-party ads


Price Range:
Search within:
miles of ZIP

Advanced Search | 1982 & Older