It's All in the Spice

1/2pound unsalted butter 1 1/2 cups sugar Pinch of salt 1 egg yolk 2 1/2 cups flour 1 cup blackberry jam 1/2 cup egg whites 1 teaspoon lemon extract 3/4cup grated walnuts 1 cup chopped walnuts 1.Preheat the oven to 350 degrees. In a mixer fitted with a paddle attachment, cream the butter, 1/2 cup of the sugar and the salt. Mix in the egg yolk, then the flour until just combined. (The dough will still be crumbly.) Transfer to an 11 1/2-inch-by-16. 1/2-inch baking sheet and, with floured hands, press into a thin, even layer, covering the pan. Spread the jam evenly over the dough. 2.In a mixer, whisk the egg whites until they form soft peaks. Gradually add the remaining cup of sugar and the lemon extract and mix until a stiff-peaked meringue forms. Fold in the grated walnuts. Swirl the meringue over the jam-covered dough. Sprinkle with chopped walnuts. Bake until the meringue is hardened, 35 to 40 minutes. 3.Cut the cookies in the pan while still warm...

Ingredients Marinated fruit:   1/3 cup golden raisins   1/3 cup chopped dried apricots   1/3 cup dried tart cherries   1/4 cup triple sec (orange-flavored liqueur) or orange juice   Dough:   1 package dry yeast (about 2 1/4 teaspoons)   1/4 teaspoon granulated sugar   1/4 cup warm water (100° to 110°)   3 3/4 cups all-purpose flour, divided   6 tablespoons butter or stick margarine, melted   1/4 cup fat-free milk   1/4 cup granulated sugar   1/2 teaspoon salt   1 large egg   1 large egg yolk   2 tablespoons pine nuts   Cooking spray   1 teaspoon butter or stick margarine, melted   2 teaspoons turbinado or granulated  How to Make It Step 1 To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately. Step 2 To prepare...

Ingredients 1 ½ tablespoons olive oil   3 large chicken breasts 1 large onion, diced   3 cloves garlic, crushed 13 cups water 2 cups white wine ¾ cup fresh lemon juice 1 (4 inch) piece fresh ginger, peeled and thinly sliced 7 whole black peppercorns 4 cubes chicken bouillon 3 bay leaves 1 tablespoon white sugar   ¾ cup peeled and sliced carrots 2 stalks celery, diced 1 kohlrabi bulb, peeled and diced 2 ½ tablespoons fresh rosemary 2 tablespoons fresh thyme 1 (8 ounce) package egg noodles 1 large clove garlic, minced 1 tablespoon grated ginger 1 teaspoon salt, or to taste ½ cup chopped fresh parsley Step 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir ...