This is my family's official "cookie" recipe. Something on a card that has been made for decades. I have made a few changes such as the sub for coconut oil for shortening and changed out the raisins and walnuts for more of an assortment. These cookies have sustained us on long trips and excursions.
What a better way to use that left-over-from-making-that-pumpkin-pie pumpkin is to whip up some super soft scrumptious cookies for later? Mixed bits from a good chocolate bar make this just the right amount of sweet chocolate hits throughout the cookie.
I found my love for Panettone while living in Portugal. They would import it from Italy. I love the raisins and the orangey essence. Here is my take for the bread machine of this lovely Christmasy bread. Plan on enjoying a warm buttered slice with a cup of your favorite hot brown liquid!
My tattered old Joy of Cooking is still hanging in there. A long time ago in a land far far away I first made these lovely light cookies and turned them into "thumb print" cookies from that tome of "American" cooking.
A really wonderful way to celebrate good food made with love. The creamy yogurt makes all the difference.
Mesquite powder comes from the pod that grows on the mesquite tree. It offers a untamed carob/coffee flavor. It is slightly sweet on its own. This recipe offers a deep chocolate flavor and is not as sweet as most puddings.