Recipes 4

12 OZ. FRESH CHESTNUTS OR 1 C. DRIED CHESTNUTS
2/3 C. GRANULATED SUGAR
1/4 C. WATER
1 t. GROUND GINGER
1 C. WHIPPING CREAM

Cook and peel the fresh chestnuts or reconstitute the dried chestnuts. Cover with water and simmer until very tender and mushy. Drain and reserve the water. Puree in a food processor, adding reserved water as needed to make a smooth puree. Combine sugar and water in pan. Bring to boil and cook to soft ball stage (235^o F.) Add to chestnut puree. Whip the cream with the ginger and fold into chestnut mixture.

Place into individual serving dishes and chill at least 2 hrs. Serves 8.

Chestnut Cream

2/3 C. CHESTNUT FLOUR

1 1/3 c .ALL PURPOSE FLOUR

2 t .BAKING POWDER

1/2 t. SALT

3 T. SUGAR

1 t. CORIANDER

½ C. BUTTER

½ C. CURRANTS

1 EGG

½ C. MILK

Preheat oven to 375^oF. Sift together the dry ingredients in a large bowl. Cut in butter with pastry cutter. Stir in currants. In a separate bowl, mix the beaten egg with the milk. Make a well in the center of the dry ingredients and pour in the liquids. Combine quickly. Do not over mix. Place on a floured board and pat into a ¾ in. thick circle. Cut into 8 wedges and place them on a baking sheet.

Bake for 18 min. or until golden. Yield: 8 scones

1 C. BUTTER

½ C. SUGAR

1 ½ t. CARDAMOM

2/3 C. CHESTNUT FLOUR

1 1/2 C. ALL PURPOSE FLOUR

Chestnut Scones

Chestnut Shortbread Cookies

Soften butter. Mix with sugar until light and fluffy. Whisk together the cardamom and flours. Add to butter mixture and mix thoroughly. Form the dough into a log 1” in diameter. Tightly wrap in plastic or wax paper and chill for at least 1 hr. Unwrap and slice into ¼” slices. Place on cookie sheets. Bake for 15 min. in a preheated 325^o F oven or until they are lightly browned on the edges. Cool on cookie sheet. Yield: approx. 4 dozen cookies.

Note: The dough may be frozen for 2-3 weeks before baking. Place wrapped dough in freezer bag to insure freshness. Slice and bake per above directions.