Cream of Tomato Soup
This is my Mom’s recipe. When she was very young, maybe in her early 20’s she went to the Ballard School of Cooking in New York City. She learned to cook and bake, better, because I’m pretty sure she knew her way around the kitchen before she went. I just recently revisited this recipe because I had an overabundance of tomatoes.
Last year was the start of it. I had so many tomatoes and was determined to do something with them besides give them away to my husband’s customers and friends and relatives (even though I did do that a little). I made tomato sauce (way too time consuming), oven dried tomatoes (very tasty but again time consuming and how many did I really need?) and finally Garden Fresh Tomato soup from All Recipes. I liked this recipe but tweaked it so much, I finally wrote on the recipe at the end of making a few batches “Try combining this with my Mom’s recipe next time.” and so I did. Instead of using canned tomatoes, which is called for in my Mom’s recipe, I used fresh cut up tomatoes. And I used ALL of my tomatoes. Yum!
*If you use cherry tomatoes, just cut them in half. Regular tomatoes, just cut up roughly. Any variety will do EXCEPT a paste tomato, they will not have enough juice, which is great for sauce but we need the juice for this recipe.
Also, this recipe is easily doubled.
Cream of Tomato Soup from Helen Girling
1-1/2 pounds of cut up *tomatoes, skin on, seeds included, everything except the stem part
1 medium onion, sliced
1/2 teaspoon salt
1 tablespoon sugar
bit of bay leaf
4 peppercorns
4 whole cloves
4 whole allspice
1/4 teaspoon paprika
Combine all ingredients into a medium/large saucepan. Bring to a simmer over medium heat and cook, covered for 30 minutes. Strain and set juice aside. This makes about 2 cups of juice. This juice can be frozen, if you happen to make a lot and want to save it for another time. You cannot freeze it once you have added the cream part.
Cream part of soup:
1 cup milk
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter
Combine milk, flour and salt in a medium/large saucepan. Stir with a whisk until flour is dissolved into the milk. Put pan on medium heat and add butter. Stir until butter is melted. Keep on stirring until slightly thickened. Pour tomato juice into milk mixture and stir until combined. Heat mixture and serve immediately. Any leftover soup can be refrigerated but only lasts for a couple of days. Just make what you need. Delicious with a classic grilled cheese sandwich! White bread and yellow American cheese or bread and cheese combo of your choice! Just make sure you grill/cook it with plenty of butter :).
tomatoes, onion, herbs, etc. with cherry tomatoes:
with regular tomatoes:
stir to combine:
and simmer (make sure to cover, do not want any of that juice to escape):
strain tomato mixture, pressing to extract as much juice as possible:
juice (I had made a double batch because I had so many tomatoes):
cream ingredients:
milk, flour, salt and stir to combine:
add butter and simmer until slightly thick:
add juice, heat and serve:
yum!
Oatmeal Cranberry White Chocolate Chip Cookies
My husband’s favorite cookie. With a perfect scoop of Vanilla Ice Cream. Yum !
And it’s from the back of the Ocean Spray Craisins package, followed almost exactly!
Easy to make, a keeper in the refrigerator or longer in the freezer.
Enjoy!
Oatmeal Cranberry White Chocolate Chip Cookies (from Ocean Spray Craisins)
2/3 cup butter, softened
2/3 cup brown sugar, packed
2 large eggs
1-1/2 cups old fashioned oats, like Quaker
1-1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1, 5 ounce package Ocean Spray Craisins Dried Cranberries
6 ounces white chocolate chips, preferably Ghiradelli
Preheat oven to 350 degrees. Set aside 2 ungreased cookie sheets.
Place butter into the bowl of an electric mixer. Combine flour, baking soda and salt in a small bowl and set aside.
Start beating butter, add brown sugar and mix together for 1-2 minutes until thoroughly combined. Add eggs and beat until light and fluffy, about 1-2 minutes.
Add flour mixture and mix until almost combined. Then add oats and mix until almost combined. Add cranberries and white chocolate chips and mix until just combined. Do not over mix.
Drop by rounded tablespoons onto ungreased cookie sheet, spacing evenly (see picture below). Bake for ~ 8 minutes, turn pan 180 degrees and bake for another 4 minutes. These times might vary depending on your oven. Do not over bake. When the cookies are slightly brown around edges, even though the cookie itself might not look cooked, they are done.
Remove cookies from oven and let cool on pan for 5 minutes. Then remove onto a wire rack to cool completely.
mise en place:
dough complete:
ready to go in the oven:
baked:
cooling:
with ice cream, yum!:
Asian Fried Rice
This is a great recipe that you can make your own very easily.
I doubled the sauce, used white instead of brown rice and chicken tenders instead of a combination of dark and white meats. As I am always looking to add more vegetables in my dishes, I doubled the amount of broccoli. Other vegetables could be substituted or added: Snap peas instead of broccoli, carrots instead of red bell pepper. The addition of mushroom might be nice, substitute pork or shrimp for the chicken. You get the idea.
I love chili garlic sauce. I think it has more flavor and the heat is not so intense. I always substitute it for sambal olek or sriracha in a recipe. And I usually cut the amount in half as well. But this is personal taste. Experiment.
And the leftovers of this recipe make a fantastic next day lunch!
Chicken Fried Rice (from Cooking Light January/February 2010)
2 to 2-1/2 cups white or brown rice whichever you like
2 tablespoon brown sugar
2 tablespoon fish sauce
2 tablespoon less sodium soy sauce
2 tablespoon fresh lime juice (1-2 limes)
1 teaspoon chili garlic sauce
1/4 teaspoon salt, divided
2 large eggs, lightly beaten
1 bunch green onions or scallions
2 tablespoons canola vegetable oil, divided
1/4 cup vertically sliced shallot, about 1 large
10-16 ounces of chicken tenders, cut into 1/2 inch pieces
4 cups broccoli florets
1 cup julienne sliced red bell pepper
1-1/2 teaspoons minced garlic, about 3 large
2 bacon slices, cooked and crumbled
4 lime wedges, optional
If you need to make rice, start it now. Cool slightly. If you make it now, it will be sticky/clumpier than if it’s been sitting in the refrigerator for awhile. But that’s ok. By the time you get the sauce incorporated, all will be the same.
Combine brown sugar, fish sauce, soy sauce, lime juice, 1/2 teaspoon chili garlic sauce and 1/8 teaspoon salt in a small bowl and stir with a whisk until combined. Set aside.
Combine eggs and remaining 1/2 teaspoon of chili garlic sauce in a small bowl and set aside.
Cut the green tops off the scallions and slice diagonally into 1/4 inch slices, set aside. Cut the bottom portion of the scallion in 1/4 in slices as well, set aside.
Heat a large non-stick skillet or a Wok ( Joyce Chen Wok is what I have) over medium high heat. Add 2 teaspoon of oil to pan. Add rice and stir fry 1-1/2 minutes, stirring constantly. Transfer to a VERY large metal (preferably, because it will retain the heat) bowl.
Heat 2 teaspoons of oil to pan and add shallots. Stir fry 30 seconds. Add chicken and stir fry 1-1/2 minutes until done and slightly brown. Add brown sugar mixture to pan and bring to a boil. Reduce heat, and simmer 1 minute or until sauce thickens, stirring occasionally. Add chicken mixture to rice mixture.
Clean out pan with paper towels.
Add remaining 2 teaspoon of oil to pan. Add broccoli and pepper and toss together to coat with oil. Add 2-4 tablespoons of water, cover, and steam for 1 minute or until crisp tender.
Add the remaining 1/8 teaspoon salt, sliced scallion tops and garlic and stir fry 1 minute. Add chicken mixture to pan and cook 2 minutes or until thoroughly heated. Return all back into large bowl.
Wipe out pan if necessary and spray with canola oil spray. Add egg mixture and scramble into 1/2 inch pieces or so. Add to chicken mixture along with chopped bacon and sliced scallion bottoms and toss everything together. Garnish with lime wedges if so desired and serve immediately.
mise en place:
stir fry rice:
add shallots:
chicken:
brown sugar mixture:
add to rice in big stainless steel bowl:
add broccoli and red pepper, stir fry and then steam:
salt, scallion bottoms, garlic and stir fry:
add chicken mixture back in and stir until heated through and put everything back into stainless steel bowl:
scramble egg mixture:
put scrambled egg mixture into chicken/rice mixture along with green onion tops and bacon:
stir together and serve:
Oatmeal Cookies
At the beginning of the winter, I was on a hunt for the best oatmeal cookie. I had tried my traditional favorite from the Quaker Old Fashioned Oats container but it wasn’t working for me anymore. So I tried several others, all really good but none of them really made me go “mmmm, delicious!” , so I gave up. Sometimes, when you are really trying hard to make something work and it won’t, it’s best just to stop and leave it alone for awhile and eventually the solution will present itself.
So last night, I was just looking at cookie recipes with nothing specific in mind. And I found this recipe.
I had made Christina’s Cornflake Chocolate Chip Marshmallow Cookies which were out of this world. So I was hoping her oatmeal cookie recipe would prove worthy as well. I was not wrong.
Very simple ingredients, nothing crazy, and there are no nuts OR raisins. You could add these in but I think the cookie world has enough cookies with nuts and raisins. Sometimes you just want to taste oatmeal.
Oatmeal Cookies (or Grandma’s Oatmeal Cookies by Christina Tosi’s)
1 stick plus 6 tablespoons of butter, room temperature (14 tablespoons)
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all purpose flour
2 cups old-fashioned rolled oats
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 cup shredded coconut (Christina’s secret ingredient)
2 cups confectioners sugar
Preheat oven to 350 degrees.
Combine flour, oats, salt, cinnamon and baking soda in a medium/large bowl. Measure out coconut, set aside. Place confectioners sugar in a medium bowl.
Place softened butter and both sugars in the bowl of mixer and mix together on medium high speed until light and fluffy, 3-5 minutes.
Reduce speed, add eggs and vanilla. Increase speed back to medium high and mix until light and fluffy, about 3-5 minutes.
Reduce speed to low and gradually add flour/oats mixture and coconut and mix until just combined.
Measure dough into generous tablespoon balls and place in confectioner sugar, one at a time, coating completely. Place on ungreased cookie sheet.
Bake for approximately 10-14 minutes until tops are lightly crackled. Let cool on pan for about 5 minutes before transferring to a rack to cool completely.
mise en place:
creaming butter and sugars:
eggs and vanilla, light and fluffy:
cookie dough ball in confectioners sugar:
ready to go in oven:
out of the oven:
cooling:
Lemon Bars
My friend Andie called up 2 weeks ago, to find out whether we would like some lemons from her lemon tree! She had harvested about 40 and wanted to share them with us.
We had gone to her house around Christmas for a party and we talked alot that night about plants. She has a serious green thumb and that’s when we were introduced to her Lemon Tree. She grows it out side when the weather is nice (for all that do not know, we are Zone 5, Lemon trees do grow outside for us yearlong) but brings it in when the weather starts to get frosty. That night she gave us 2 gorgeous lemons to take home (which my husband used in his citrusy drinks)!
Anyway, she arrived at our door with a BAG of lemons! They were gorgeous. I thanked her VERY much, showed my husband the bag, and rushed to the computer to find a recipe to use the most lemon juice. Well Ina Garten came through, and this recipe is the result.
I really am more of a chocolate person, put when I tried these, I swooned! They are the best non-chocolate dessert I have made (except for maybe my Pineapple Upside Down Cake). Enjoy and share! they make quite a lot.
This recipe is at it’s best when refrigerated overnight. See below.
Lemon Bars (by Ina Garten)
for the crust:
1/2 pound butter, room temperature
1/2 cup sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
for the filling:
6 large eggs
3 cups sugar
2 tablespoon grated lemon zest (~ 4 small lemons)
1 cups freshly squeezed lemon juice (~ 9-10 small lemons
1 cup flour
confectioners sugar for dusting
Preheat oven to 350 degrees.
Prepare pan: spray 9 x 13 inch baking pan with canola oil spray, then place a sheet of parchment in pan, with about 2-3 inches of parchment hanging over sides of pan (see pictures below). Spray parchment with canola oil. This was not in the directions from Ina but in the comments from the recipe. I did it the first time and was extremely happy I did. The bars would have definitely stuck to the pan.
For the crust, cream butter and sugar together thoroughly, in the bowl of an electric mixer with a paddle attachment. Combine flour and salt and with mixer on low, add to butter mixture until just combined. Put evenly spaced blobs of crust mixture onto prepared pan and press dough into baking pan, coming up the sides of the pan slightly (I did not put blobs on the pan the first time and took a long time to spread the crust dough into the pan evenly. I will definitely be trying the blob method the second time). Chill for 1/2 hour.
Meanwhile, preheat oven to 350 degrees.
After 1/2 hour of chilling, bake crust for 15-20 minutes, until very lightly browned. Let cool for 10 minutes on wire rack.
For the filling, (while the crust is cooling) in the bowl of an electric mixer with whisk attachment, place eggs, sugar, lemon zest, lemon juice and flour and whisk until combined. Pour filling over crust and bake for 30-35 minutes until filling is set. Cool for 1 hour. Cover pan and place in refrigerator overnight. (I have to confess, that I mixed up the filling right after making the crust, so it sat in the bowl until the crust was ready. It did not make any difference. So if you forget and do what I did, do not fret. The filling will be fine.)
The next day, when ready to serve, take a regular knife, and go around the edge of the pan, releasing any crust that may be sticking to the sides of the pan. Lift the cookies out of the pan using the parchment “handles” and place on a cutting board. Carefully peel away the parchment from the edges. Dust bars pretty heavily with confectioners sugar and cut bars to desired size with a very sharp, large knife.
lemon juice (my new nifty juicer tool 🙂 ) and zest:
mise en place:
preparing pan:
crust:
crust baked, let cool:
filling:
after cooling overnight, confectioners sugar on top, ready to cut:
cutting into bars:
Kicked up Sausage Macaroni and Cheese
This is another great dish from Emeril Lagasse which includes his Creole Seasoning or Essence: definitely adds that spicy punch!
I reduced the amount of butter and flour and used 2% milk instead of whole, to make it a bit more healthy. He calls for all spicy pork sausage but the first time I made it I used 1/2 sweet and 1/2 spicy sausage and the second time I just used sweet sausage. All were good, so your choice on how hot you want it! I also was able to tweak the recipe a bit, to make the dish using just one pot. Always my goal to have less dishes to wash in the evening 🙂
Kicked Up Sausage Macaroni and Cheese (adapted from Emeril Lagasse)
6 tablespoon butter
8 ounces elbow macaroni
1 pound of Italian pork sausage (all spicy, 1/2 spicy and 1/2 sweet or all sweet) casings removed
1 cup diced onion, from 1 large
1 tablespoon Essence, divided, recipe below
4 teaspoons minced garlic, from ~5 large garlic cloves
1/2 teaspoon anise seeds (smells like licorice, first time I ever used it)
6 tablespoon flour
3 cups 2% milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne (optional)
8 ounces grated sharp cheddar cheese, divided (I like Cracker Barrel Extra sharp yellow)
1/2 cup fine dry bread crumbs
Emeril’s Essence:
2-1/2 tablespoon paprika
2 tablespoon salt
2 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in a container with a tight lid with your other spices.
Preheat oven to 350 degrees. Spray with canola oil spray, an 11 x 18 inch glass baking dish.
Bring a large pot of water to boil and cook the elbow macaroni according to the package directions. When done drain, rinse with cold water and set aside. Dry out pot with paper towels.
In the same pot, over medium high heat, cook the sausage, breaking it up with 2 forks. Cook until brown and done. Remove sausage with slotted spoon and pour out fat from sausage. Wipe pot clean with paper towels.
In same pot, over medium high heat, add 1 tablespoon of oil. Cook onions and 1 teaspoon of Essence, for about 3 minutes until onion is translucent and soft, stirring occasionally. Add garlic and anise seeds and cook, stirring constantly for 1 minute. Transfer onion mixture to cooked sausage that has been set aside.
In the same pot, melt butter over medium heat. Add flour and stirring constantly with a whisk, cook until thick, about 1 minute. Using a whisk, add the milk in a steady stream and cook whisking constantly, until thick and smooth, about 5 minutes. Tilt the pan to make sure that all the roux has been incorporated into the milk. Remove from heat and add salt, pepper, cayenne and 2 cups of the cheese, stirring until smooth. Add the noodles, cooked sausage, onion mixture and stir to combine. Pour into the prepared baking dish.
In a small bowl, combine the remaining 1 cup of cheese, breadcrumbs and 2 teaspoon of Essence. Sprinkle over the macaroni. Bake for about 25-30 minutes until golden brown and bubbly.
Remove from the oven and let rest for 5 minutes. Serve.
mise en place:
cooking and breaking up sausage:
cooked sausage set aside:
cooking onions,Essence, garlic and anise seeds, then add to sausage:
making roux:
add milk and simmer:
add cheese, salt, pepper, cayenne:
sausage and onion mixture into cheese sauce, mix well:
topping:
ready for the oven:
after ~30 minutes, bubbly and melty and hot:
Baked Pasta with Sausage, Tomatoes and Cheese
I stumbled upon this recipe, perusing my pasta section in my Cookbooks.
The last time I made this, it was 2003. yikes! It’s a good one (wish I would go through my cookbooks more often 
). Easy to make, simple ingredients, and great to warm up the next day for lunch. Serve with a tossed salad and nice crusty bread.
Baked Pasta with Sausage, Tomatoes and Cheese (adapted slightly from Cooking Light, November 2003)
8 ounces uncooked ziti or penne or mini penne (what I used)
1 pound of Italian sweet sausage (this is what I used) or hot or sweet turkey Italian Sausage
1 cup diced onion, from 1 large
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2, 14.5 ounce cans of petite diced tomatoes, undrained
1/4 cup chopped fresh basil
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 350 degrees.
Spray a 9 x 13 inch glass baking dish with canola oil.
Cook pasta in a large pot according to package direction. Drain pasta and set aside.
Dry out pot and use for cooking the rest of the ingredients. (I am really into using as few pots as possible!)
Put about 1 tablespoon of olive oil in pot, put on medium heat.
Remove casing from sausage. Place in pot and break up a bit with 2 forks. Add onion and garlic and cook, stirring and breaking up sausage more, until sausage is no longer pink and onions are translucent.
If using the Italian sweet sausage, drain off fat.
Then add the tomato paste, salt, pepper and tomatoes and bring to a boil. Cover, reduce heat and let simmer for 10 minutes.
Remove from heat and add pasta and basil to sausage mixture.
Place half of the pasta mixture into the baking dish. Top with half the mozzarella and half of the Parmesan cheese. Repeat layers.
Bake for 25 minutes until bubbly.
mise en place:
spray 9 x 13 inch baking dish with canola oil:
shredded and grated cheeses:
sausage, onion, garlic:
sausage browned:
add paste, salt, pepper, tomatoes:
after simmering, add pasta and basil:
put half in baking dish and top with half of cheeses:
repeat:
ready for the oven:
we were hungry!
King Arthur Flour Hearty Six-Grain Bread Mix
I love King Arthur Flour. I have been to The Baking Education Center three times (all with my daughter 🙂 ) and every time I go there I tell Sarah, “I would work here in a minisecond!” But alas they are in Norwich, Vermont and I am in Carmel, New York, a 4 hour commute would be a bit much.
Anyway, if you get a chance to take a class or are in the area, please stop by. They have every conceivable baking/cooking tool you could EVER want in the Baker’s Store plus unique ingredients, their classes are relaxing, fun, a great learning experience and you take home whatever you make (a deal breaker for Sarah and me). They also have a fantastic bakery/cafe with delicious food, from snacks to a full meal. Ha!, they should hire me, for advertising!
They also have an astounding array of mixes. I truthfully am not thrilled about mixes because I always think that baking from scratch is much better. But King Arthur Flour has dissuaded me otherwise. The mixes I have tried so far (scones and breads) are excellent! For the newbie, it’s a great introduction to baking and for the advanced, a great way to try something new without the need to purchase extra ingredients that you would have to store (and where is always my question).
The hearty six grain bread is delicious, lots of flavor, great toasted and yummy for sandwiches. I have made this bread many, many times and it always turns out perfect. This time, however, when I put it in the bowl to rise, after one hour it did nothing. I thought, maybe it was cold in my kitchen, so I put it in the oven over a steaming pan of water. I waited another hour, and again: nothing. I suddenly realized that maybe they had forgotten to put the yeast in with the flour mixture, so I put the dough back into the mixer bowl with a package of yeast that I had, mixed it up and put it back into the rising bowl. Then after one hour, voilà, perfectly raised bread! Hmmm, I will have to write to King Arthur and tell them! Then I started to clean up and for some reason decided to shake the empty box (or so I thought) that the mix came in and heard something rattling around. Lo and behold, there was the package of yeast. For some reason, I had forgotten the yeast was separate from the other bread ingredients! So learn from my mistakes and make sure you take all the ingredients out of the box and double read the directions! And enjoy!
Baked Chicken Meatballs
These are yummy meatballs, non beef, full of flavor and baked! Winning combination.
I found this recipe a long time ago and thankfully stumbled upon it again in my cookbooks.
The Gourmet Magazine recipe adds the meatballs to their version of pereronata (usually a mixture of sweet peppers, tomatoes, onions and garlic cooked in olive oil) and serves it with garlic bread.
I added the meatballs to tomato sauce and served it over pasta. Either way, they are delicious!
Baked Chicken Meatballs (adapted from Gourmet, August 2009)
3 slices Italian bread, torn into small pieces (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped
1 small onion, finely chopped
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided (see note below)
1 large egg
1 pound ground chicken
2 tablespoon tomato paste, divided (see note below)
3 tablespoons finely chopped Italian parsley
Note: to make these meatballs for sauce, omit one tablespoon of tomato paste and olive oil and the procedure that goes with it. If you would like to serve them as is, then see the pictures and directions for the added tablespoon of tomato paste and olive oil.
Preheat oven to 400 degrees.
Soak bread in milk while you are getting the rest of ingredients together, for about 4 minutes.
Cook pancetta, onion, garlic, salt and pepper in one tablespoon of the oil, in a medium sauce pan over medium heat, until onion is cooked, about 5-6 minutes. Let cool slightly.
In a large bowl, add egg, ground chicken, 1 tablespoon tomato paste, parsley, bread/milk mixture and the pancetta mixture. Stir together gently until combined. Form into 12 meatballs (using an ice cream scoop helps) and place on a rimmed cookie sheet, sprayed lightly with canola oil spray.
*To serve the meatballs as is, combine 1 tablespoon of tomato paste and 1 tablespoon of olive oil, and brush over the meatballs. To make the meatballs for tomato sauce, leave off the tomato paste/olive oil mixture.
Place meatballs into oven and bake for 15-20 minutes until cooked through.
mise en place:
milk and bread mixture (I did not use the crusts) and the result after ~ 4 minutes of soaking:
the pancetta I used:
pancetta, onion, garlic, salt and pepper:
meatball ingredients, mixed and formed into meatballs:
tomato paste/olive oil step:
or after baking plain, simmered in tomato sauce and served over pasta:
Trader Joe’s Mini Croissants
These are absolutely delicious!
I have made croissants a few times and it’s a process not for the faint of heart. It takes a long time and though the results are excellent, I’m not sure I want to make them frequently.
I go to Trader Joe’s on a regular basis to restock my favorite products that I can’t get anywhere else and I always try to get something new to test out. These were it this time.
You take them out the night before (they are frozen, so look in the frozen section), place them on a parchment lined cookie sheet to proof and the next morning bake them off! I tried them this past Saturday/Sunday. They were in the oven for all of 4 minutes when we lost electricity (extremely windy over the weekend) so I took them out. Two hours later when the electric came back on, I put the croissants back into the oven and believe it or not they turned out perfectly! Paper thin crunchy on the outside and soft and delicate on the inside.
Post Thanksgiving breakfast, everyone will be very impressed!
I saw them in chocolate too!!! yum!
Perfecting Deliciousness 