Email: Click to send email to innkeeper
Website: www.casalaguna.com
Tel: 949-494-2996
Toll free tel: 800-233-0449
Fax: 949-494-5009
Reservations: innkeeper@casalaguna.com
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Laguna Beach , Los Angeles and Orange County , California 92651 , USA Email: Click to send email to innkeeper Website: www.casalaguna.com Tel: 949-494-2996 Toll free tel: 800-233-0449 Fax: 949-494-5009 Reservations: innkeeper@casalaguna.com |
2½ Cups whole wheat flour
1 Teaspoon brown sugar
½ Cup powdered dry milk
6 Tablespoons bacon renderings or other meat drippings
½ Teaspoon salt
1 Beaten egg
½ Teaspoon garlic powder
½ Cup ice water
Preheat oven to 350 degrees
Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked.
Bake 25-30 minutes.
Turn off oven and cool on cookie sheet in oven until hard – approximately 1 hour.
Store in airtight container
3 Cups mixed seeds and nuts i.e. whole almonds, sunflower seeds, cashews, sesame seeds
8 Cups rolled oats
2 Cups bran
2 Cups coconut
2 Teaspoons cinnamon
1 Cup honey
1 Cup grape seed oil
2 Teaspoons vanilla extract
2 Cups mixed, chopped, dried fruit i.e. apricot, raisin, cranberry etc.
Preheat oven to 325 degrees
Combine seeds, nuts, rolled oats, bran, coconut and cinnamon in a very large mixing bowl.
Heat honey until very runny. Mix in oil and vanilla. Stir into dry ingredients to evenly combine.
Spread mixture into 2 large roasting dishes and bake in oven for about 45 minutes, stirring occasionally, until crisp and pale golden.
Cool and mix through dried fruits.
Store in airtight container
½ cup chopped stemmed dried Calimyma figs
3 Tablespoons water
2 Tablespoons chopped pitted Kalamata olives or other brine cured black olives
1 tablespoon extra virgin olive oil
½ tablespoon balsamic vinegar
½ tablespoon drained capers, chopped
¾ teaspoon chopped fresh thyme
1 5.5 ounce soft fresh goat cheese
¼ cup chopped toasted walnuts
1/8 cup toasted walnut halved
fresh thyme sprigs
assorted breads and/or crackers
Combine chopped figs and 3 tablespoons water in heavy small saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers and chopped thyme. Season tapenade to taste with salty and pepper. (Can be made three days ahead). Cover and refrigerate. Bring to room temperature before serving.
Stir chopped walnuts into the tapenade; arrange tapenade around goat cheese log in the center of a small serving dish. Garnish with walnut halves and thyme sprigs if desired. Serve with breads and/or crackers.
2¼ Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon salt
1 Cup (2 sticks, 1/2 pound) butter or shortening softened
1½ Cups packed brown sugar
1 Teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) milk, semi-sweet or mixed large chocolate chips
1 cup chopped macadamia nuts (optional)
Preheat oven to 375 degrees
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until well blended, smooth and creamy. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded tablespoon onto un-greased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Store in airtight container.