To make filling, saute onions in butter in a large skillet. When the onions are soft and translucent, add mushrooms and saute for a few minutes until the mushrooms release their juices. Add the pepper and the cream cheese which has been cut into small chunks. Stir cheese into mushrooms until it melts. Remove from heat and set aside.

Preheat oven to 400 degrees. For the crust, combine flour, baking powder and salt in a large mixing bowl. Cut in the butter just enough to achieve an evenly textured, crumbly mix. Stir in sour cream to form a soft dough. Generously dust the dough with flour and form it into a ball. On a heavily floured board, roll out 2/3 of dough to fit a 10" pie pan. Fit into pan and trim the edges. Add the mushroom filling. Roll out the remaining dough for top crust* (about 1/4" thick). Place over filling and pinch to seal.

For the glaze, beat the egg and milk. With a pastry brush, thoroughly coat the pie crust. Bake at 400 degrees for 25-35 minutes until the crust is puffy and golden brown.

I'm pretty sure this is a food blog now

Nov 4, 2006
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CHOCOLATE PINE NUT COOKIES

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (110 grams) light brown sugar (subt. 1/3 cup dark Karo syrup)

1/4 cup (50 grams) white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2/3 cup pine nuts, ground

1 cup (140 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder

1/2 teaspoon baking soda

1/8 teaspoon salt

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, or grease with butter.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. Add ground pine nuts, stir until well mixed. In a separate bowl, sift together the cocoa powder, flour, baking soda, and salt. Add dry ingredients to the butter and egg mixture. Mix until incorporated.

Drop cookies by the teaspoon onto cookie sheets, leaving 2 inches between.

Bake for approximately 8-10 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 2 dozen cookies.

Someday you will thank me

Oct 29, 2006
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RANGER COOKIES

1 3/4 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup old-fashioned rolled oats
2 cups corn flakes, crushed coarse

Preheat oven to 350 degrees F. In a bowl stir together flour, soda, baking powder and salt. In a large bowl with electric mixer cream together butter and sugars until light and fluffy. Add eggs 1 at a time beating well after each addition. Add vanilla and gradually stir in flour mixture until combined well. Stir in coconut, oats and corn flakes. Drop rounded
teaspoons of dough about 2 inches apart onto greased baking sheets. Bake in batches in middle of oven until browned lightly, 10 to 12 minutes. Transfer cookies with metal spatula to racks to cool. Makes 60 cookies.