LUNCHEON TOASTED ENGLISH MUFFINS    (Beth )

 

1 tin whole, pitted olives, chopped

½ c chopped green onions

½ c Hellman’s mayonnaise

1 tsp chili powder

 

 

APPLE CIDER BISCOTTI  - Makes about 4 ½ doz.

 

3 eggs

¾ c sugar

2 envelopes Lynch’s Apple Apple Cider mix (Like hot chocolate mix)

½ c canola or corn oil

2 ½ c all purpose flour

1 tbsp baking powder

2/3 c coarsely chopped whole almonds

2/3 c dried cranberries

 

Whisk eggs until frothy, gradually add in sugar, apple cider mix and oil. Set aside.

 

Combine flour, baking powser, almonds, and cranberries and fold into egg mixture until all flour is absorbed. (Dough will be very soft)

Chill dough for an hour.

Divide dough into 2 sections and place on a baking tray lined with parchment paper. Using floured hands shape each into a log about 15”.
Bake at 325 for 30 min. or until firm when pressed with a fingertip.

Cool on pan to room temperature.

Using a sharp serrated knife, slice each log diagonally into ½” slices. Return to pan with cut side down and bake up to 20 min longer until golden brown.

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