August 2nd, 2011 by pattiebell
Sometimes simple is simply the best! I have added everything from sesame oil and seeds to fresh rosemary and orange zest to this shortbread, but sometimes this unadorned basic recipe is all you need!
Cream 2 sticks room temperature butter with 1/2 cup white sugar until light and fluffy. Beat in 1 teaspoon pure vanilla extract. Gradually blend in about 2 cups unbleached flour until dough pulls together and is soft and smooth and no longer sticky. Form into a ball and cut in half. Pat each half into a buttered 9 inch pie pan until flat and even. With the tines of a fork score the edges all around. Bake at 350 degrees for about 30 minutes until golden. As soon as you remove the pans from the oven, cut each into 12 wedges and poke the decorative holes with fork tines. Allow to cool. Can be stored in pans tightly wrapped for a few days at room temperature.
You can experiment with adding different extracts, zests, spices and nuts for a variety of flavors and textures. Or not. Either way, enjoy the buttery crunchiness of this lovely traditional shortbread!
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July 23rd, 2011 by pattiebell
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July 5th, 2011 by pattiebell
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July 5th, 2011 by pattiebell
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July 5th, 2011 by pattiebell
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June 28th, 2011 by pattiebell
Apparently the egg is malleable enough that the hatchlings can peck a semi-circle and squeeze out without breaking the shell. This was dry and firm when I found it. We have not had nearly as many quail babies this year as last, but a couple families are passing through regularly. We had to give up the quail seed blocks because the javelina were devouring them in a matter of days!
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June 21st, 2011 by pattiebell
Sparkling salt water swimming pool…Cool shady porches…
Air conditioned splendor…
Tropical Fruit Smoothies and Ranch House Breakfast Chilequiles with Pumpkin Corn Muffins…Homemade Spicy Mexican Brownies with Prickly Pear Lemonade…
All this starting at $89 a night? It’s true, this is Summer in Tucson!
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June 6th, 2011 by pattiebell
These flowers were all picked on the property!
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June 6th, 2011 by pattiebell
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June 6th, 2011 by pattiebell
To make the Filo Cups simply stack 4 to 6 squares filo dough, buttered and sprinkled with sugar, and press into muffin tin cups. Bake at 375 degrees until crisp and golden.
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Sometimes simple is simply the best! I have added everything from sesame oil and seeds to fresh rosemary and orange zest to this shortbread, but sometimes this unadorned basic recipe is all you need!
