t i f f a n y ' s   r e c i p e   b o x
       
         

RECIPES

= PHOTOGRAPH
= TIFFANY RECOMMENDS

Aloo Gobi
Amazing Stuffing
Asian Eggplant
Basil-Lemon Pasta
Bean Burgers
Best Brownies
Biscuits
Blue Cheese Dressing
Broiled Lemon Garlic Chicken
Butter Cookies
Calzoni
Candy Sushi
Carrot Apple Cake
Ceviche and Margaritas
Chai-spiced Honey Bundt Cakes
Cheese Truffles
Chicken Broth
Chicken Marbella
Chickpea Burgers
Chipotle White Bean Salad
Citrus Chicken
Coconut Green Tea Rice Pudding
Coffee Crème Brûlée
Crumpets
Cumin Crisps
Daikon Pear Salad
Damian - unsorted
Easy Soup
Energy Cookies
Favourites Salad
Fireside Cocktail
Ginger Chocolate Shortbread
Guiness Stout Ginger Cake
Hoisin Ribs
Hot and Sour Soup
Jen's Perfect 3 lb Chicken
Jeremy's Favourite Tea Biscuits
Lemon Pancakes
Meatloaf-in-the-round
Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
Mexican Chicken Stew
Million Dollar Chicken
Mint Booze
Mung Bean Soup
Naan
Neen Gow
Olive Oil Lemon Cake
Oven BBQ Chicken
Penne with Asparagus and Lemon Cream Sauce
Pickles
Pomme Lyonnaise
Port Jelly
Potato and Broccoli Frittata
Quiche Bites
Rice
Risotto Milanese
Sara's Fried Tofu
Seafood Stew
Simplest Dressing
Soba Noodles
Spicy Orange Beef Stir-Fry
Spinach Strawberry Salad
Squash Soup
Stilton Shortbread
Tandoori
Tapioca Pudding
Theresa's Saag Paneer
Toasted Cheddar Sandwich
Tomato Olive Pasta
Tomato Salad
Truffles
Tüffany
Unsorted
Veggie Sausage
Wonton Soup with Bok Choy

Stilton Shortbread

   

"This shortbread is wonderful with a little PORT JELLY spooned on top."

Ingredients:

Stilton Shortbread

1/2 cup unsalted butter, room temperature
1 tbsp sugar
1/2 tsp salt
2 cups all purpose flour
1 cup Stilton cheese (or other blue cheese)
1/4 cup ground pecans

Directions:

Stilton Shortbread

Preheat oven to 325° F. Grease an 8-inch round baking pan and line with parchment paper. Cream
together butter, sugar and salt, until pale and fluffy. Stir in flour until blended. Crumble Stilton
with pecans and mix into flour mixture until just blended. Press dough evenly into bottom of
prepared pan.

Score with a sharp knife and dock with a fork. Bake at 300° F for 45 minutes to 1 hour until firm
and golden. Cut shortbread into wedges while warm, but allow to cool to room temperature before
removing from pan.

Yield: 1 8-inch round baking pan. Makes 8 servings.

» Go to Tiffany's Recipe Box
» Go to tif.ca

 

Apparently, this goes well with the port jelly