Cream Cheese Sugar Cookies

Cream together:
1 1/2 cup sugar
1 cup of unsalted real butter

Add:
1 8oz cream cheese, softened
1 egg
1 tsp vanilla
1/2 tsp almond extract (I didn't use this and they're still really good)
3 1/2 cup flour
1 tsp baking powder

Refrigerate for 8 hours, or overnight. Preheat oven to 375. On a lightly floured surface, roll out the dough 1/2 at a time to 1/4 - 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place 1 inch apart on cookie sheets. Bake for 5-7 minutes in the preheated oven, or until light and golden brown (and very doughy). Cool cookies completely before frosting. Make sure you frost with Anna Mae's icing, or else.

King Arthur Flour Classic 100% Whole Wheat Bread

Combine:
2 1/2 tsp. instant yeast
1 1/3 c. lukewarm water

Add:
1/4 c. oil
1/4 c. honey, molasses or maple syrup
3 1/2 c. whole wheat flour
1/4 c. nonfat dry milk
1 1/2 tsp. salt

Mix together and let rise 1 hour. Shape into 1 loaf, cover, and let rise 30-60 minutes. Bake at 350 F for 40 minutes, tenting it lightly with tin foil after 20 minutes.

My notes:
I use olive oil and honey in this, and sometimes I use a little white flour instead of all wheat. Be careful not to overbake it; I think 40 min. is almost too much. At least in my oven. By the way, it has the wonderfully long name that it does b/c it comes from the bag of King Arthur whole wheat flour.

Sweet and Spicy Cashew Chicken

**Robyn told me about this recipe from Best of Bridge, and it is awesome... enjoy!

Sauce
1/2 c. ketchup
4 tsp. soy sauce
1/2 tsp. salt
2 Tbsp. Worcestershire sauce
3 Tbsp. sugar
1 1/2 tsp. sesame oil
1/4 tsp. cayenne pepper
1/2 c. chicken broth

The Rest
2 Tbsp. cornstarch
1/2 tsp. sugar
1/4 tsp. salt
3 whole boneless, skinless chicken breasts, cut into cubes
1/4 c. oil
2-3 Tbsp. minced fresh ginger
1 Tbsp. minced garlic
1 sm. onion, chopped
2 red peppers, cut in strips
2 carrots, thinly sliced on diagonal
2 c. snow peas
1 1/2 c. cashews (I used peanuts)
Sprinkling of sesame seeds, toasted

Are you ready? combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 min.). Add pepper and carrots. Stir 2-3 min. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately. Serves 6.