Cassies Calico Squares Food

CASSIS CRISPS

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy, about 4 minutes. Add eggs and creme de cassis, and mix until combined. Add flour mixture, and mix on low speed until smooth.
• Divide dough in half, and wrap each half in plastic; refrigerate until cold, about 1 hour. Working with 1 half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
• Bake cookies until golden brown all over, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

CANADA SQUARES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
• Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan.
• Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
• Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars.
• Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.

~ CREAMY CALICO POTATOES ~ CASSIES

Steps:

• Cook potatoes in lightly salted water to cover, drain. Lightly toss with parsley and pimento, set aside.
• In a medium saucepan, melt butter, add onion and garlic, salute until onion is tender.
• Blend in salt, pepper, nutmeg and milk and cook until thickened, stirring constantly.
• Preheat oven to 400 degree F. Carefully combine cream sauce with the potatoes, trying not to break up potatoes. Mix melted butter with panko crumbs and season if you like.
• Grease a 1 1/2 quart casserole dish. Pour the potato mixture into dish and spread evenly. Top with cheese and then crumbs. Bake for 25 - 30 minutes or until bubbly and golden.
• Serve hot as an accompaniment to just about any meat, I served with ham steak.

CASSIE'S CALICO SQUARES

Steps:

• Turn on the oven to 350°. Lightly grease an 8 x 8 x 2-inch baking pan with shortening. In a small bowl, stir together flour and salt with a wooden spoon set aside.In a small mixer bowl with the mixer at medium speed, beat butter or margarine until creamy. Add brown sugar and beat for 2 minutes or until fluffy, stopping mixer to scrape sides of bowl a few times.Add eggs and vanilla. Beat at medium speed for 1 minute or until fluffy, stopping mixer to scrape sides of bowl once or twice. With a wooden spoon, stir in flour mixture. Spread mixture in the baking pan.Sprinkle candies on top of batter. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove the baking pan from the oven and cool completely on a wire rack. With a table knife, cut into 2-inch squares.