Faux French Fries with Raspberry Ketchup

I saw this idea somewhere not long ago and thought it would be the perfect treat for the grands come April Fool's Day. Sugar cookies are cut to resemble french fries and baked to a golden brown. They are served in a container meant for french fries (willingly donated by your favorite fast food chain), alongside raspberry ketchup and 'icing' mayo.

Sugar Cookies / Fries:

• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

1. Cream butter and sugar.
2. Beat in egg and vanilla.
3. Blend in flour, baking powder and salt.
4. On lightly floured board, roll dough to about 3/8" thick.
5. Cut strips to resemble french fries...about 4 inches long and with tips cut diagonally.
6. Bake on lightly greased baking sheet at 375°F for 8-10 minutes, or until golden brown.

Raspberry Ketchup:
Heat raspberry jam slightly. Force the jam through a strainer to remove the seeds.

Icing Mayo:
White icing with a touch of vanilla can pass for mayo anytime.

April Fool's Day is just around the corner. Have some fun in your kitchen!

Skillet Naan Bread

Naan is a leavened flatbread usually associated with Indian food.  We enjoyed the best of naan breads last year when we visited Kenya and spent some time at a resort on the Indian Ocean.  The bread was baked in a tandoor oven and served hot off the press.  I have tried several times since to make the flatbread at home...with varying degrees of success.  Here's a recipe and method that works well for me...baked in a cast iron pan on the stovetop. 

 Ingredients:

• 1 package active dry yeast
• 1 teaspoon sugar
• 1/2 cup water
• 1/4 cup olive oil (or vegetable oil)
• 1/3 cup plain yogurt
• 1 egg
• 2 1/2 cups flour
• 1 teaspoon salt

Method:

1. In a small bowl, add sugar and dry yeast to lukewarm water. Stir to dissolve; then let sit for about ten minutes.
2. Combine oil, yogurt and egg in mixing bowl.  Whisk together until smooth.
3. Once the yeast is frothy and doubled in size, add to liquids and stir.
4. Mix salt and one cup of flour.  Add to liquids and mix well.
5. Continue to add flour, 1/2 cup at a time until the dough can no longer be stirred with a spoon.
6. Turn onto a floured countertop and knead for several minutes, adding flour as necessary.
7. The dough should be smooth and not sticky.
8. Cover the dough and let rise in a warm place until doubled in bulk.
9. Then gently flatten the ball of dough and cut into eight pieces.
10. Form each piece into a ball.
11. Spray a large, heavy cast iron skillet with cooking oil and place over medium heat until sizzling hot. 
12. Roll out one ball of dough at a time to form a circle about 1/4" thick and 6" in diameter. 
13. Place the circle of dough on the hot skillet and watch the bubbles form.
14. Flip the dough over to cook the other side to a golden brown colour.
15. Brush with olive oil or melted butter and sprinkle with sea salt (or herb of your choice).
16. Continue until all 8 circles are cooked.
17. Serve hot off the press...just as they are.  Or serve together with Tzatziki Dip.

Tip ~ Roll each piece of dough out just before placing in the pan to produce the lightest, bubbliest naan bread.

Cranberry Citrus Cookies

I found a cookie on the grocery store shelves that has become a favorite in the past few years...a combination of lemon and cranberries and a little crunch. Here's my copykat version...a little different but with the same flavours.

• 1/2 cup sugar
• 1/2 cup confectioner's sugar (icing sugar)
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/3 cup chopped dried cranberries

1. Combine granulated sugar, icing sugar, butter and shortening in mixing bowl.  Beat.
2. Add egg and vanilla. 
3. Beat at high speed until light and fluffy.
4. Add flour, baking soda, lemon zest and salt.
5. Beat on low speed until soft dough forms.
6. Stir in cranberries.
7. Chill until firm.
8. Shape dough into 3/4 inch balls and place 2" apart on ungreased cookie sheet.
9. Flatten balls with bottom of drinking glasses.  Dip glass into granulated sugar to prevent sticking.
10. Bake at 350 degrees F for 8-10 minutes, or until edges begin to brown.
11. Yield: 3 1/2 dozen cookies