Linda has a near-death experience, and sees a light at the end of a tunnel…

…but it was just the oven with something yummy baking inside!

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Here’s the Recipe:

• Preheat oven
• Prepare filling
• Combine dates, hot water and brown sugar together in saucepan
• Cook over medium heat until dates are soft and water is absorbed
• Add vanilla and let cool. (I realized when combining everything that they actually missed the vanilla in the list of ingredients, but it was there in the directions, so I’ve ballparked it.  You can choose your amount.)
• Meanwhile, prepare pastry
• Combine dry ingredients together in a bowl
• Work in butter with 2 knives or pastry blender until pastry is crumbly
• Spread half the mixture in bottom of a greased pan and pat down
• Cover with cold date filling
• Pat remaining mixture on top
• Bake in a moderate oven
• Cut into squares while still warm and cool in pan before serving

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Warning!  There is pee involved… but whose is it??

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There’s a cute canine in this video, who remains cute all the way through.

And I bake something! It’s a winning combination.

I’ll just wait here for my Emmy.

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And Here’s the Recipe…

• Prep Time: 15 mins
• Cook Time: 1 hr
• Additional Time: 10 mins
• Total Time: 1 hr 25 mins
• Servings: 12
• Yield: 1 (9×5-inch) loaf

• Original recipe (1X) yields 12 servings
• 1 large egg
• 2 tablespoons butter, softened
• 1 cup white sugar
• ⅔ cup fresh orange juice
• ⅓ cup boiling water
• 3 tablespoons grated orange zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ½ cup chopped walnuts
• 1 cup dates, pitted and choopped

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease a 9×5-inch loaf pan.
• Combine orange juice, water, and orange zest in a liquid measuring cup.
• Beat egg slightly in a bowl.
• Add butter and sugar; beat until smooth.
• Add orange juice mixture and stir to combine.
• Combine flour, baking powder, baking soda, and salt in a separate bowl.
• Stir in walnuts and dates.
• Pour into batter and stir to moisten.
• Spoon into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Cool in the loaf pan for 10 minutes, then turn out onto a wire rack and finish cooling

• (per serving) 239 Calories
• 6g Fat
• 44g. Carbs
• 4g.  Protein

However if worms, bear cubs, armadillos or cheerleaders are your thing, then pull up a chair and take a load off for a few minutes, because Linda’s got them all lined up for you.

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And here’s the recipe…

But is the price still too high?

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I got so wrapped up in wrapping up and also wrecking my Christmas baking, that I forgot to send this Stocking Stuffer for you.

Or in an alternate universe, I was so organized (wasn’t) and ahead of schedule (who am I kidding?) that I did this for NEXT Christmas!

Drink some industrial strength eggnog and it’ll all make sense…

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Let’s face it, even when we think we’ve given people the perfect gift, sometimes those presents actually SUCK.

And can lead to things sucking for the receiver of said gift.

Join me for a few minutes and I’ll explain…

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MELTING MOMENTS COOKIES RECIPE

• In a medium saucepan, heat butter over medium heat until melted.  Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes.  Immediately remove from heat.
• In a small bowl, strain butter through a coffee filter or paper towel.  Cool for 30 minutes.  When butter is cold but still liquid, beat with icing sugar and vanilla.  Add whipped cream 1 tbsp (15 mL) at a time, and beat until smooth.

• Preheat oven to 300F (149C). LIne baking sheets with parchment paper.
• In a medium bowl, sift flours, corn starch, baking powder and salt.  Reserve.
• In a large bowl, beat butter, icing sugar and vanilla until smooth and lighter in colour.  Mix in dry ingredients just until incorporated and a smooth dough forms.
• Roll dough into balls with your hand using a scant 1 tsp (5 mL) and place 2″ (5 cm) apart on prepared baking sheets.  Flatten the cookies in 3/4″ (1.9 cm) disks.
• Bake in preheated oven for 13-15 minutes.  Cool on wire rack, 10 minutes.

• Spread underside of 1 cookie with filling.  Sandwich with another cookie, flat side down.  Repeat with remaining cookies and filling.  Dust with icing sugar, if desired.

• Filling can be made up to 2 days in advance and kept in refrigerator.  Bring to room temperature, 1 hour before using.

…and DRINK their emotions?

…and EMOTE their emotions?

If you similarly feel like you’re ready to grab the vanilla extract, pour me a shot too and I’ll keep you company for a few minutes.

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Click Here to Watch Linda’s New Video

RICH SCONES – from Company’s Coming Muffins & More Cookbook by Jean Paré