Martha Stewart's Almond Crescent Cookies

2 sticks unsalted butter
2/3 cup confectioners sugar (plus more for rolling)
1 t. vanilla
1/2 t. almond extract
1 cup coarsely chopped almonds
2 1/3 cups sifted all-purpose flour

1. Heat oven to 350 and line baking sheets with parchment paper. Cream together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add almonds. Stir in flour and beat until well mixed.

2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents.

3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar.

Chicken Empanadas

8 oz. skinless boneless chicken breasts (cut into 1/2" cubes)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
1/4 cup water
2 T. raisins
2 T. chopped fresh parsley
1 T. tomato paste
1 T. chopped pimento stuffed green olives
1 garlic clove, minced
1/2 t. ground cumin
2 T. dry breadcrumbs

36 potsticker wrappers
1 large egg

2 cup oil

Combine and cook first 6 ingredients. Transfer to food processor and add remaining ingredients. Wrap with potstick wrappers and use egg to seal. Fry till golden brown. Drain on paper towels and serve with various dipping sauces

Sun Dried Tomato Pesto Torte

My friend (hi Robyn) was just visiting from Boise and mentioned how much she loves this recipe. It's another great holiday dip that can be made ahead of time. Take this to your Christmas party . . . it's delicious.

1 8 oz. package cream cheese, softened
1/2 cup crumbled feta cheese (2 oz.)
2 cloves garlic, minced (I like more than 2 cloves)
1 T. milk
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh parsley sprigs
1/2 cup grated parmesan cheese
1/4 cup pine nuts
2 cloves garlic, minced
3 T. olive oil
2 T. pine nuts
1/2 cup oil-packed dried tomatoes, drained and finely chopped
french bread slices

In food processor bowl combine cream cheese, feta cheese, 2 cloves garlic and milk. Cover and process or beat with electric mixer on medium speed till almost smooth.

For pesto combine basil, parsley, parmesan cheese, 1/4 cup nuts, 2 cloves garlic and olive oil. Cover and process or blend till almost smooth.

Line 4 cup mold with plastic wrap and sprinkle the 2 T. roasted nuts over bottom of mold. Spoon 1/4 cheese mixture atop nuts, spreading evenly. Carefully spread with half the pesto. Add another one-fourth of cheese mixture.

Sprinkle tomatoes atop cheese in mold Add another 1/4 cheese mixture and remaining pesto. Spread remaining cheese mixture atop and cover and chill at least 4 hours or overnight. To serve, unmold onto platter and serve with French bread.

O Henry Bars

4 cups oats
2/3 cup butter
1/2 Karo syrup
1 cup brown sugar
3 t. vanilla

6 oz. chocolate chips
2/3 cup peanut butter

Pat dough in 9 x 13 pan and bake at 35 for 15 minutes only.

Melt peanut butter and chocolate chips. Spread on dough and let set before cutting.

Downeast Maine Pumpkin Bread

Ingredients

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Egg Rolls

1 lb. uncooked medium shrimp
1 lb. uncooked bonless lean pork
4 oz. fresh mushrooms
8 green onions
1 red pepper, seeded
8 oz. Chinese cabbage
1 can water chestnuts
3 T. sherry
1 1/2 T. soy sauce
2 t. grated pared fresh ginger root
1 t. sugar
1/2 t. salt
1/4 cup water
1 1/2 T. cornstarch
24 spring roll or egg roll wrappers
3 cups vegetable oil

Finely chop shrimp, pork, mushrooms, onions, pepper, cabbage and water chestnuts using cleaver or food processor. Add sherry, soy sauce, ginger, sugar and salt and mix well.

Mix water and cornstarch in small bowl until blended. Place 1/4 cup filling evenly across corner of each wrapper and brush cornstarch mixture evenly over all edges of wrappers. Carefully roll wrappers around filling folding in the corners.

Heat oil in wok over high heat until it reaches 375 and fry 3 to 4 rolls at a time until golden, 3 to 5 minutes. Drain on absorbent paper.

P.S. I frequently use only chicken in these egg rolls. I posted the recipe the way I learned it . . . I mostly make chicken only egg rolls.