Kris Kringles

INGREDIENTS:
1/4 cup shortening
1/4 cup butter
1/4 cup sugar

1 tsp. lemon juice
1 beaten egg yolk
1 Tbs. grated orange peel
1 tsp. grated lemon peel

1 cup cake flour
1/8 tsp of salt

1 slightly beaten egg white
1/2 cup finely chopped walnuts
9 candied cherries


DIRECTIONS:
Thoroughly cream shortening butter and sugar. Add egg yolk, orange and lemon peel and lemon juice. Beat thoroughly. Stir in flour and salt. Chill until firm. Form small balls about 1/2 inch in diameter. Dip in egg white and roll lightly in chopped nuts. Press half a candied cherry in the center of each cookie.

Bake at 325 degrees for about 20 minutes.

Makes 18 cookies. Mom has a note that she doubles the recipe.

Almond Crescents

Ingredients:
1 cup butter
1/3 cup sugar
2/3 cup ground blanched almonds (use almond flour)
1 2/3 cup sifted flour
1/4 teaspoon salt
Confectioners Sugar for rolling

Yield: 5 dozen cookies

Directions:
Mix together thoroughly the shortening, sugar and ground almonds. sift together the flour and salt and work it into the avocado mixture. Chill the dough. Make pencil thick rolls by hand. Cut off 2 1/2 inch lengths and form into crescents on un-greased baking sheet. (Note: DO NOT USE CUSHIONAIR SHEET PANS). Bake at 325 degrees for 14 to 16 minutes, until set, not brown. Cool on racks. While slightly warm, roll in the confectioners sugar.

Chicken Breast - Sous Vide

Ingredients
1. Boneless, Skinless Chicken Breast’s
2. Salt
3. Pepper
4. Garlic powder
5. Fresh Rosemary

Sous Vide Settings:
Temp: 150
Time: 60 minutes for two small chicken breasts

Directions:
Season chicken with salt pepper and herbs then add a few lemon slices on top of each breast.

Place into food saver bands and seal under vacuum.

Ginger Carrot Soup with Crumbled Bacon

INGREDIENTS:
2 Tablespoons sweet cream butter (use clarified for Whole30)
2 Onions chopped

5 Whole clove

6 Cloves of garlic
6 Cups of chicken broth
2 Pounds of carrots, peeled and sliced
2 tablespoons of grated fresh ginger

1 Tablespoon of Lemon Juice
Salt and White Pepper

Directions:
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add clove and garlic and stir for a few minutes. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. (About 30 minutes).

Remove from heat and purée in a blender being careful not to over fill the container. You may need to purée in batches then combine in sauce pan.

Salt and pepper to taste.

Serve with crumbled bacon on top.