A note from the author:

My name is Elizabeth, and I’m the current “author” of The Recipe Box. I am the facilitator for the Maclure Library Cookbook Club and would like to tell you a little bit about our group.

We are food enthusiasts who enjoy exploring recipes and cuisines. We meet on the third Monday of each month, at 5:30 p.m., in the lower level of Maclure Library. Our next meeting is May 18.

We usually have a theme or specific cookbook to explore. There is a sign-up sheet for each month near the library’s main desk. We enjoy preparing and sharing our dishes and discussing what we like about a particular recipe, or what we might have done differently. We ALWAYS have a delicious dinner!

If you’d like more information about our cookbook club, please contact Maclure Library (802-483-2972) or send me an email at [email protected].

In the meantime, I hope you enjoy the recipes in the Neshobe Current’s Recipe Box!

Greetings, cooks and bakers!

Ever have “extra“ ingredients kicking around that you know could be turned into something? I did — and here’s what I made.

I had leftover shortbread cookie dough in the freezer, a jar of raspberry jam, and a jar of shredded coconut.

I thawed the shortbread dough (see recipe below) and pressed about three-fourths of it into a greased glass pan. I docked the dough by pricking a bunch of holes across the surface. This can be done with a fork or a special tool called a docker.

I placed the pan in a preheated 350-degree oven for 15 minutes, then I took it out.

Next, I spooned one cup of raspberry jam on top and spread it evenly to cover the surface.

Then I crumbled a cup of shredded coconut and the remaining shortbread dough together by hand and sprinkled it on top.

I baked it for about 30 minutes at 350 degrees, keeping an eye on the bottom crust. I took it out when the crust was golden brown and the jam was bubbling a little. When it was completely cool, I cut slices for our dessert!

Here’s the shortbread recipe I used:

Ingredients:

• 1 cup butter (I used unsalted)
• 1/2 cup granulated sugar
• 3/4 cup confectioners sugar
• 1 tablespoon vanilla extract (or extract flavoring of your choice)
• 2 cups all-purpose flour

Instructions:

Combine the butter and sugars in a mixing bowl and mix together at medium speed until smooth.

Add the extract. Add flour gradually, until the mixture becomes a soft dough. Chill the dough in the refrigerator for an hour or pop it in the freezer until you are ready to use it.

As you can see, I cooked these bars in a shallow pie dish. I had raspberry jam on hand, but I think any flavor would work.

Happy baking!
—Elizabeth

Photo by Elizabeth Simpson