In a small saucepan over medium heat, melt butter. Cook, stirring occasionally, until milk solids separate and sink and butter becomes deep amber in color. Transfer to a bowl to cool to room temperature; then refrigerate.  In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, and salt.  With a standing mixer, combine sugar and butter and beat about 2 minutes. Add maple syrup and 1 egg white. On low speed, add flour mixture just until blended. Divide dough in half, cover in plastic, and refrigerate 1 hour or up to 3 days (or freeze up to 2 months).  Heat oven to 350 degrees.  On a lightly floured work surface, roll out dough to 1/4-inch thickness. Using a decorative cutter, cut out cookies and place on a parchment or Silpat-lined baking sheet. Beat remaining egg white with water. Brush tops of cookies with egg mixture. Sprinkle with nuts and sugar. Bake 10-12 minutes. Remove from pan and cool on wire racks.

 

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Earl Grey Tea Cookies:

Ingredients:
1 cup of butter
1 cup of white sugar
2 ½ tbs Earl Grey Tea (approx. 7 tea bags)
1 tsp vanilla
2 eggs
2 cups of flour
2 tsp baking powder

 

Directions
1.  Preheat 350 degrees
2. Cream together butter, sugar, and tea
3. Beat in vanilla and then eggs, one at a time.
4. Combine flour and baking powder in a separate bowl
5. Fold flour mixture into egg mixture until just mixed
Drop cookies on an ungreased cookie sheet using a tablespoon.
Bake 8 minutes.

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Ingredients:
• 2 cups all-purpose flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 ½ teaspoon ground cinnamon
• ½ cup margarine, softened
• 1 cup white sugar
• 3 tablespoons real maple syrup
• 1 egg
• ½ cup white sugar (in addition to the cup listed above)
• ¼ cup maple sugar (optional)

Directions:
• Preheat oven to 350 degrees.  Stir together flour, baking powder, baking soda, and cinnamon.  Set aside.
• In a large bowl, cream together margarine and 1 cup of sugar until light and fluffy.  Beat in egg and maple syrup.  Gradually blend in dry ingredients until mixed.  In a small dish, mix together remaining ½ cup of white sugar and the maple sugar.  Roll dough into 1” balls, and roll in the sugar mixture.  Place cookies 2” apart on ungreased cookie sheets.
• Bake 8-10 minutes.

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Ingredients:
• ¾ cup (3 oz.) grated almond paste
• 2/3 cup sugar
• 5 tbsp butter, softened
• ¼ teaspoon vanilla extract
• 1 large egg white
• 1 ¼ cups all purpose flour
• ¼ teaspoon salt
• 6 tablespoons raspberry jam

Directions:
• Preheat oven to 325 degrees
• Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy.  Add vanilla and egg white; beat well.
• Add flour and salt to almond paste mixture; beat at low speed until well blended.  Turn dough out onto a lightly floured surface, and shape dough into 36 (1”) balls.  Place balls 1” apart on baking sheet (lined with wax paper(, and press thumb into center of each cookie.  Bake for 10 minutes or until golden.
• Remove cookies from pan.  Once cool, spoon about ½ teaspoon of raspberry jam on each cookie center – then enjoy with a steaming cup of Red Rose Tea

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Spring Quiche

 

Ingredients:
• 10 bacon strips (optional)
• ½ cup chopped onion
• 1 pound fresh asparagus, trimmed
• 1 cup shredded Swiss cheese
• 1 tablespoon all-purpose flour
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 (9-inch) unbaked pastry shell
• 3 eggs
• ½ cup half and half cream

Directions:
• If using bacon – in a skillet, cook bacon over medium heat until crisp.  Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings.  In the drippings, sauté onion until browned; drain
• Cut eight asparagus spears into 4-inch long spears for garnish. 
• Cut remaining asparagus into 1-inch pieces.  In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
• In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt, and pepper.  Pour into pastry shell.  In a bowl, beat eggs and cream, pour over bacon mixture.  Top with asparagus spears.  Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown.  Let stand for 10 minutes before cutting

 

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Ingredients:
• 1 package of yellow or white cake mix
• 3 eggs
• ½ cup vegetable oil
• 1 cup water
• 1 package Junket Danish Dessert Mix
• 1 cup sifted confectioners’ sugar
• 4 teaspoons warm water

Directions:
• Place first 5 ingredients in a large bowl.  Stir to combine
• Beat at medium speed with electric mixer for 3 minutes
• Pour into well greased and floured 10 x 14” pan.
• Bake in oven at 350 degrees F for 45 minutes or until wooden pick inserted comes out clean.
• Remove from oven and cool for 10 minutes before inverting onto serving plate.
• Stir together sugar and warm water and drizzle over cake
Other Serving Ideas:
Serve with whipped cream and berries
Cover in Whipped Cream and decorative sprinkles

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Ingredients:
• 1 cup white sugar
• 1 cup honey
• ½ cup vegetable oil
• 4 eggs
• 2 tsp orange zest
• 1 cup orange juice
• 2 ½ cups of flour
• 3 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinn.

 

Directions:

1.  Preheat oven to 350 degrees
2. Greast and flour a 9 x 13 pan.  Sift flour, baking powder, baking soda, salt and cinn.
3. In a large bowl (separate), combine sugar, honey, oil, eggs, & orange zest
4. Beat in the flour mixture alternately with orange juice, mixing just until incorporated
5. Pour batter into prepared pan
6. Bake 40-50 minutes or until cooked through.

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Ingredients:

• 1 cup butter
• ¾ cup white sugar
• 3 egg yolks
• 1 tsp vanilla extract
• 3 cups flour
• ½ tsp baking powder
• ¼ tsp salt

 

Directions:
1. Preheat oven to 400 degrees
2. Cream together butter & sugar
3. Add 3 beaten egg yolks & 1 tsp.  vanilla extract.  Mix until blended
4. Separate bowl – mix flour, baking powder, salt
5. Gradually mix dry mixture w/ butter mixture
6. Chill 2-3 hours
7. Then cut cookie into desired shapes and cook for 10 minutes.