Strawberry-Rhubarb Shortcake Cookies



What could be better than strawbery shortcake?! A strawberry rhubarb shortcake cookie! Fresh strawberries, tangy rhubarb, all on top of a buttery, soft sugar cookie, my idea of heaven.~Amy

Strawberry-Rhubarb Shortcake Cookies

Filling:

1 cups fresh strawberries, sliced
1 cup sliced rhubarb
1/2 cup sugar
2 1/2 tbsp cornstarch
1 tsp fresh lemon juice
Zest of 1/2 a lemon

In a medium sized saucepan, whisk together sugar, cornstarch, and salt. Stir in strawberries, rhubarb, lemon juice, and 1/2 of the lemon zest. Cook over medium high heat, stirring constantly until bubbly and thick. Set aside.

Cookies:

1 1/3 cups butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla

2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour

Additional sugar for coating

With an electric mixer, beat butter for 2-3 minutes.
Add sugar, beat until light and fluffy. Another 2-3 minutes.
Add eggs and vanilla, scrape down sides and beat until light and fluffy.
Add baking powder, salt, and flour and mix until just blended. Scoop dough into rounds and roll in sugar to coat. Place at least two inches apart, flatten slightly in the center with the bottom of a glass. Spoon a small amount of filling into the center, bake until lightly browned, 15-17 minutes.

Makes about 1 1/2 dozen large cookies

Recipe by Amy Richardson

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Strawberry White Chocolate Macarons


Strawberries are in full season in my back yard. Perfect for jam, pies or just for eating. My gamache uses a little freezer jam to give it that garden fresh taste! ~Amy

Strawberry White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

3-4 drops neon pink food coloring

3 drops red food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Strawberry White Chocolate Ganache

1/2 cup heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp vanilla extract
1/4 cup strawberry freezer jam, or preserves

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and whip to desired consistency. Beat in strawberry jam until light and fluffy.

Recipe by Amy and Madeline Richardson

Fresh Tomatillo and Avocado Tortilla Soup


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My daughter and I came up with this recipe, inspired by one of our favorite salsa recipes. Tomatillos and avocado give this classic soup a fresh new twist. ~Amy

Fresh Tomatillo and Avocado Tortilla Soup

Soup:

3 pounds tomatillos, husked and rinsed
1/4 cup cilantro leaves
1 avocado, peeled and seeded
1 fresh jalapeño, optional
1/2-1 tsp salt
1-2 tbsp sugar, to reduce acidity
Juice of one lime

5 cups chicken stock
4 cups corn kernels
2 cups cooked, shredded chicken optional
Sliced avocado, garnish
Sour cream, garnish
Grated cheese, garnish
Lime wedges

Place tomatillos, cilantro, avocado, jalapeño, salt, sugar, and lime into a food processor. Set aside.

In a large stockpot, heat chicken stock. Add tomatillo mixture, corn and chicken. Heat thoroughly. Serve hot and with fresh avocado slices, sour cream, cheese and fresh lime wedges.

Makes 6 servings

Recipe by Amy & Madeline Richardson

Lavender Blue, Vanilla Rose, and Cherry Blossom Garden Party Drinks


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These sophisticated party drinks will delight your guests with their lightly sweet and refreshing flavors! I suggest Torani’s syrups, they have the best flavor, and just right balance of sweetness. Cheers!~Amy

Lavender Blue, Vanilla Rose, and Cherry Blossom
Garden Party Drinks

Lavender Blue:

Mix together:
4 tbsp Torani Bluberry Syrup
4 tbsp Torani Lavender Syrup

Club soda
Crushed ice

Makes 4-6 servings

Vanilla Rose:

Mix together:
6 tbsp Torani Vanilla Syrup
2 tbsp Torani Rose Syrup

Club soda
Crushed ice

Makes 4-6 servings

Cherry Blossom:

Mix together:
4 tbsp Torani Cherry Syrup
4 tbsp Torani Rose Syrup

Club Soda
Crushed Ice

Makes 4-6 servings

Directions:
Pour combined syrup over crushed ice, evenly distributed into 4-6 glasses. Pour club soda over the top, and lightly stir. Serve immediately.

Recipes by Amy Richardson

Syrups can be purchased online at
http://www.torani.com
Prices $7.99 per 750ml bottle