1 cup natural or turbinado sugar
1 tsp salt
1½ tsp vanilla extract
2 cups organic white whole wheat
flour
1 cup flaked almonds, dried cherries,
snipped dried apricots or desiccated
coconut
1 cup semisweet chocolate chips
1. Preheat the oven to 350° F. Com-
bine butter, sugar, salt and vanilla,
beat until creamy. Stir in flour
gradually, beating until blended.
Fold in the almonds and chocolate
chips, then press the dough into a
large jelly roll pan. Bake 20 to 25
minutes.
2. Remove the pan from the oven and
let cool. Break the baked cookie
apart like peanut brittle.
3. Store in an airtight container.
Baked Lemon Spice Pears
The house will fill with the aromas
of pear, vanilla and lemon with this
dish in the oven. Serve with a favorite
spice cookie.
Makes 4 servings.
4 firm pears, peeled, cored and cut in
half lengthwise
¼ cup natural or turbinado sugar
1 vanilla bean
One 2- to 3-inch curling strip of fresh
lemon peel
¼-inch-long cinnamon stick
1 cup water
1. Preheat the oven to 325° F. Oil the
inside of a 9-inch square baking
pan and set aside.
2. Place the pears cut-side down
in the baking dish. Sprinkle with
the sugar. Place the vanilla bean,
lemon peel and cinnamon stick
around the pears. Pour the water
over all. Cover the pan tightly with
aluminum foil.
3. Bake for 1½ hours, or until the
pears are soft and fragrant. Serve
garnished with the curling strip of
lemon peel from the baking dish.
Pr i n t e d o n re c y c l e d Pa P e r t o Pr o t e c t t h e en v i r o n m e n t
February 2010 25
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