1 egg white

1 teaspoon water

5 cups pecan halves

1 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Preheat oven to 325 degrees F.

Lightly butter large cookie sheet.

Beat egg white and water in a large bowl with a fork; add pecans and toss to coat.

Mix remaining ingredients in a cup and sprinkle over nuts. Mix well to coat.

Spread nuts on cookie sheet in one layer. Place in oven and bake 20 minutes.

Lay nuts on brown, or waxed, paper. Break into pieces when cool.

Store in tight containers.

Makes about 6 cups.


3/4 cup heavy cream

1/4 cup sour cream

1 teaspoon Worcestershire sauce

Dash of salt

1/2 teaspoon ground black pepper

1 cup Stilton cheese (French Roquefort or Italian Gorgonzola may be substituted)

Put creams, Worcestershire, salt and pepper in a food processor. Process for a few seconds to mix. Crumble cheese and add to processor. Process, scraping bowl as necessary, but not too much. Dip should be somewhat chunky. Place dip in bowl, refrigerate, but serve at room temperature with water biscuits or crackers.


1 tablespoon virgin olive oil

1 tablespoon butter

1 pound portabello mushrooms, wiped clean with a paper towel and diced

1-1/2 cups chopped scallions (green included)

1/2 cup julienned oil-packed sun-dried tomatoes

2 cloves garlic, finely chopped

1/2 cup fresh buffalo mozzarella, diced

1 tablespoon dried basil

3 tablespoons balsamic vinegar

Melt butter with olive oil in a large skillet. Add mushrooms and saute for 8 to 10 minutes. Add onions, tomatoes, and garlic; saute another 2 minutes. Set aside until cool. Mix in remaining ingredients; chill.

Makes about 2 cups.


2 cups sifted all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup butter, softened

1/2 cup sifted confectioners' sugar

Sift together flour, baking powder, and salt, and set aside.

With electric mixer at medium speed, cream together butter and confectioners' sugar until light and fluffy.

Gradually stir dry ingredients into creamed mixture, blending well. Cover and chill in refrigerator for 1 hour.

Roll out dough on floured surface to a 9-inch square that's about 1/4-inch thick. Cut dough into 24 pieces 2-1/4 by 1-1/2 inches. Place cookies 1 inch apart on ungreased baking sheet. Prick each 2 or 3 times with the tines of a table fork.

Bake in a preheated 300 degree F. oven for 20 minutes or until edges are lightly browned. Remove cookies from baking sheet with spatula and cool on racks. Store in airtight container.

Makes 24 cookies.

(c) Copyright 1999. The Christian Science Publishing Society

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