Guacamole de Haley: This is Haley's recipe that she throws together pretty quickly for a fast snack. All I have to do is leave some avocados and limes on the table... she cannot resist the lure of the lovely green.
It's a very simple guac with only four ingredients. When I tried it I was impressed with how flavorful it was. Usually I see diced onion and tomatoes in guacamole, but this version tastes wonderful without them, garlicky and limey.
Fewer ingredients makes for speedy prep. And speedy eating, too... by Haley. Seriously, I got a teaspoon-sized taste and she got the rest. I understand the chef gets dibs of course, but come on girl! Give me some guac!
Guacamole de Haley
juice of 2 limes
4 cloves garlic, minced
salt to taste
Slice open the avocados and scrape the flesh into a large bowl. Pour the lime juice over the top and stir to mix well. Stir in the minced garlic and add salt to taste. Serve with tortilla chips.
Makes about 4 cups.
Sandtrooper Sandies: Logan made these cookies with guidance from his Dad from a recipe in a great cookbook we have called "The Star Wars Cookbook: Wookiee Cookies." I actually found this at a Goodwill.... who gives away something this cool?? Inconceivable!
Anyway, these are tasty little shortbread cookies dowsed with confectioner's sugar after they're baked. From the oven they were consumed quickly... mostly by the guacamole-loving older sister A heated exchange between brother and sister then ensued. Later in the kitchen we found blast points. It looked like Sand People did it. They didn't. But we were meant to think they did.
(from "The Star Wars Cookbook: Wookiee Cookies")
*Be sure to check out the note at the end about the runaway vanilla extract!
3/4 c. butter, room temperature
1-1/4 c. granulated sugar
1 tsp. vanilla extract*
2 c. all-purpose flour, unbleached
1/4 tsp. salt
Beat the butter in a bowl on high until soft and light in color. Gradually add the sugar in a slow, steady stream and beat until creamy and lemon yellow. The add the eggs one at a time, beating well after each addition. Add the vanilla and stir just until blended.
Put the flour and salt into a sifter and sift them into a small bowl. Slowly add the flour mixture to the butter mixture, beating it with a mixer on low speed until it is fully incorporated. The dough will become very stiff and you may have to knead the last bit of flour by hand. With your hands, pat the dough into a ball and flatten the ball into a thick disk. Wrap the dough in plastic wrap and chill in the fridge for one hour.
Preheat the oven to 400 degrees F. Lightly oil a baking sheet.
Remove dough from the fridge and unwrap. Dust your work surface with flour. With a rolling pin, roll out to 1/4" thick. Using cookies cutters of any shape, cut cookies out of the dough. Carefully transfer the cookies to the oiled baking sheet, leaving space around each one. Gather up any dough scraps, roll them out again and cut out more cookies.
Slip the baking sheet into the oven and bake until cookies just begin to brown, 8-10 minutes. Using pot holders, carefully remove the baking sheet from the oven. Transfer the cookies to cooling racks with a spatula and allow them to cool. Sift a little confectioner's sugar over the top.
Makes about 3 dozen cookies.
*Logan lost control of the vanilla extract and instead of 1 tsp. in went about 1-1/2 TB we think! The cookies tasted wonderfully vanilla but the dough was stickier, so we had to use more flour on the work surface.
|"You got a lot of carbon scoring here."|