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.

    INGREDIENTS

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

    1 1/4  cups powdered sugar

    egg

    teaspoon vanilla extract

    cups all-purpose flour

    teaspoon baking soda

    teaspoon cream of tartar

    1/8  teaspoon salt

    INSTRUCTIONS

    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.

  • HOW TO CONTACT THE MAILBOX

    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 twatson@sacbee.com 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.

    INGREDIENTS

    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

    INSTRUCTIONS

    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

RECIPES

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.

INGREDIENTS

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

1 1/4 cups powdered sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/8 teaspoon salt

INSTRUCTIONS

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.

__________

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.

INGREDIENTS

One 1-ounce envelope of unflavored gelatin

1/4 cup water

3/4 cup milk

1 cup sugar

2 teaspoons vanilla extract

1 teaspoon salt

4 ripe avocados

1/3 cup lime juice

1/3 cup rum

3 cups heavy cream

INSTRUCTIONS

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



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