Podcasts about Shortbread

So, a Scotsman walked into the SPCA. Except this one had four legs, a matted coat and absolutely no interest in whisky. Turns out he wasn’t a Scotsman afterall. He was just Shortbread. Shortbread is a male, medium sized terrier mix, around three years old, and he arrived wearing a coat that could have carried him through several Scottish winters. He was found as a stray in a terrible state. His coat was filthy and matted, he was covered in fleas and he was frightened of almost everything. In biscuit terms, he was not fresh from the tin. He was more, “found at the back of Granny’s cupboard, slightly furry, and claimed by nobody.” But Shortbread has since had the full glow up. He has been bathed, treated and carefully groomed. Somewhere beneath all that hair, the SPCA found a lively, affectionate dog who is ready to join a family. He needs regular exercise, a secure garden and a home with teenagers or adults. He will also need regular grooming by a patient hand – it seems his beard is a matter of national pride. Shortbread really is the best thing since, well… shortbread. Go and meet him at the Cape of Good Hope SPCA on the corner of 1st Avenue and First Road in Grassy Park. Call 021 700 4140, email adoptions@spca-ct.co.za or apply online at capespca.co.za. Look for Shortbread's profile under Adoptable pets. Every animal adopted from the Cape of Good Hope SPCA is healthy, vaccinated, microchipped, temperament assessed and sterilised. You'll get great service from people who really care and they'll help you find a pet who fits your family perfectly. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour-long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30 am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Bradley is mad at Donna for telling him to watch a show on Netflix; Brad talks pickling and Dawn has news about her shortbread. The first hour ends with Blinded by the Item!In the second hour, Dawn talks about John Oliver's taunting of Buc-ee's and the rising star that is Prince Louie. Bradley is perplexed by the megafans of Heated Riverly trying to crash the filming set locations, and Dawn interprets dreams during Dreamweaver Dawn. Food Court today is all about a nude dinner experience and Red Baron's 50 topping pizza. In the third hour, Bradley tells us about the return of Myspace, and Dawn breaks down what Brad Pitt's lawyers demand of Angelina that she won't give up. Bradley talks Shawn Mendes and his new girlfriend, and the show finishes up with one star reviews and the five second rule game! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bradley's got the skinny on Oreo China's KFC collab and a dessert item from Taco Bell involving a Crunchwrap. Dawn's deadline is here for submitting her shortbread cookies to the MN State Fair!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week the You Tried Dat?? crew tastes Walker's Shortbread Fingers All-Butter, Orion Baked Marine Boy Seaweed Flavor, and Partake Chocolate Chip Crunchy Cookies.  They also discuss experiences with rental cars before once again learning about some of the worst (best?) pickup lines. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Today's guest is Mallory Oniki, recipe developer, food photographer, and the creator behind The Palatable Life. Mallory is known for her creative, flavor-packed bakes, especially her cookie recipes inspired by pop culture. Her debut cookbook, “Cookie Club: 80 Creative Cookies to Make, Swap, and Share,” is out April 14th. Mallory joins host Jessie Sheehan to talk about her baking journey, from childhood kitchen experiments to teaching herself how to develop recipes in college. She shares how launching her food blog and social media during the pandemic led to her breakout cookie series inspired by movies and TV shows, including “Stranger Things,” “Gilmore Girls,” and “Ted Lasso,” and how that momentum helped her turn content creation into a full-time career. They also dig into “Cookie Club,” and Mallory walks Jessie through three of her recipes in it: classic shortbread rounds, “Ted Lasso”–inspired shortbread cookies, and her “Clueless” checkerboard shortbread.  Click here for Mallory's “Clueless” Checkerboard Shortbread Cookie recipe.  Jubilee NYC 2026 tickets hereGet our Mom's the Bombe Issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Mallory: Instagram, website, “Cookie Club” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We're back on our dessert bracketology grind as we narrow the contenders down from 32 to four (and find out how basic we are). Make your voice heard! We want to hear your opinions, even though they may not count.Our Final Four:CARROT CAKECHOCOLATE CHIP COOKIESAPPLE PIEHOT FUDGE SUNDAETSHE Recommends:The CorrespondentKagi English to LinkedIn TranslationConnect with the show!This is your show, too. Feel free to drop us a line, send us a voice memo, or fax us a butt to let us know what you think.Facebook group: This Show Has EverythingEmail: tsheshow@gmail.com

The bracket is set! Bobby, Ann and Meredith took last week's on-air efforts and added in (or, in some cases, soundly rejected) your listener feedback to complete the official TSHE Round of 32 best desserts—plus one immediate elevation to the Hall of Fame. All that plus an overdue copy of Spice World, questions about the last name Spunkmeyer, and what loving Ani DiFranco and Subarus says about at least two of us.The BracketCAKE(1) Angel Food Cake vs (8) Yellow Cake w/ Choc Frosting(4) Pound Cake vs (5) German Chocolate Cake(3) Carrot Cake vs (6) Strawberry Shortcake(2) Cheesecake vs (7) Chocolate CakeHANDHELDS(1) Rice Krispie Treats vs (8) Shortbread(4) Choc Chip Cookies vs (5) Churro(3) Cannoli vs (6) Apple Fritter(2) Cinnamon Roll vs (7) BrowniesPIE & COBBLER & PAVLOVA(1) Strawberry Rhubarb Pie vs (8) Pumpkin Pie(4) Pecan Pie vs (5) French Silk Pie(3) Lemon Meringue Pie vs (6) Apple Pie(2) Cherry Cobbler vs (7) PavlovaOTHER(1) Lemon Bars vs (8) Milkshake (or Frosty)(4) Hot Fudge Sundae vs (5) Bread Pudding(3) Rice Pudding vs (6) Banana Bread(2) Tiramisu vs (7) Crème BrûléeTSHE RecommendsStealConnect with the show!This is your show, too. Feel free to drop us a line or send us a voice memo to let us know what you think. Facebook group: This Show Has EverythingEmail: tsheshow@gmail.com 

Send a textShortbread Buttery Chardonnay 2023Buttery but not too buttery.Maybe more butterscotch than actual butter.This is a dry wine, and the butter flavor is only one component of the flavor!This is a sipping wine, but if you are a spicy Asian food fan, this wine is your friend.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

National shortbread day.  Entertainment from 1982. New Mexico became 47th state, 1st boxing match was held, George and Martha Washington were married, President elect Franklin Pierce's train crashed on way to his inauguration. Todays birthdays - Tom Mix, Danny Thomas, Loretta Young, Earl Scruggs, Vic Tayback, Van McCoy, Bonnie Franklin, Kathy Sledge, Norman Reedus.  Teddy Roosevelt died.Intro - God did good - Dianna Corcoran Dianna on SpotifyMama's little baby love shortnin' bread - The WigglesPhysical - Olivia-Newton John14 Carot Mind - Gene WatsonBirthday - The BeatlesBirthdays - In da club - 50 Cent   https://www.50cent.com/Foggy mountain breakdown - Earl ScruggsThe Hustle - Van McCoyOne day at a time TV themeWe are family - Sister SledgeExit - Are you going my way - Andy Bestcountryundergroundradio.comHistory & Factoids about today webpageGrace & Grit Country Christian Radio

Frohes Fest; Trockene Kekse; Genuss, Geschmack & die Kunst, sich zu entscheiden. Alex & Chris verabschieden sich in eine kleine Weihnachtspause. Heute gibt's die letzte Folge für 2025, die nächste hört ihr am 20.01.2026. Zwischen Zimtduft, Geschenkestress und Kekskrümeln stellen wir uns die Frage: Wie feiern wir eigentlich, wenn wir uns selbst und anderen wirklich etwas Gutes tun wollen?Von der volkswirtschaftlichen „Wertvernichtung Weihnachten“ über Fehlkäufe, die im Schrank auf den nächsten Besuch warten, bis zu der Idee, teure Dinge einfach weiterzugeben, an Menschen, die sie wirklich brauchen. Alex verrät sein „Secret Weapon“ für gute Geschenke: radikales Zuhören und eine Notizliste für kleine Wünsche im Alltag. Chris outet sich als Nicht-Kekstyp. Staubige, mehlige Kekse? Nein, danke. Shortbread mit guter Butter und Zitronenschale? Vielleicht. Alex schwärmt derweil von Cornflakes-Schoko-Keksen seiner Schwester und wir landen beim Grundsatz: Je weniger Zutaten, desto schwieriger wird es, wirklich gut zu backen. Was tun, wenn wir zwischen zwei Optionen völlig indifferent sind? Brauchen wir dann Option C oder einfach weniger Auswahl? Wir reden über Restaurantkarten mit 380 Gerichten, Standard-Pizzen vs. Kürbis-Spezial, Serien, Theaterabende zwischen Genuss und intellektuellem Langeweile-Experiment und darüber, warum „Genügsamkeit“ und Qualitätsanspruch kein Widerspruch sein müssen.Wir wünschen euch ein Weihnachtsfest, das zu euch passt, mit oder ohne Geschenke, alleine oder mit Menschen, die ihr liebt (oder ertragt), mit perfekten oder völlig misslungenen Keksen. Hauptsache, ihr habt ein paar gute Momente und das Gefühl, dass jemand an euch denkt. Frohe Weihnachten, gute Zeit und wir hören uns im neuen Jahr wieder. --------Noch ein Podcast:Perspektiven auf Software & Design von Chris & Alex.www.bessermit.design --------

Shortbread, fruitcake, mince meat pies - we're talking baking for the holiday season. Today we hear baking stories and tips from you and our guest, the ATCO Blue Flame Kitchen head pastry chef.

Golden Globe nominees / Interest rates are so exciting / Regina has cheaper gas than us / Christmas joy peaks at age 6 / There IS a tree shortage / Fun ways people try to get out of tickets / Wanna volunteer at the CRA? / Police were busy / We're getting another neighbourhood / Shortbread for life

A headline on Facebook grabbed my attention this week. It was from a big national grocery chain running a Thanksgiving promotion that feeds ten people for five dollars per person. It made me pause, partly because the idea is tempting, but also because it raised a few questions in my mind about scale, ingredients, and what we really want on our holiday tables. If you cook for a smaller group, or you are thinking creatively about Thanksgiving this year, I have thoughts to share!Then I talk with today's guest, Dee Rotman from deesweets.com. Dee focuses on helping people make impressive desserts without losing the whole day to the kitchen. She builds recipes that feel special but stay friendly for tight schedules. She also seriously loves almonds, which shows in the recipe she is sharing with us today. It's for Almond Croissant Cookie Bars that are inspired by those classic bakery almond croissants. Yum!Dee's Recipe: Almond Croissant Cookie BarsDee's website: Dee & Sweets WebsiteDee on Instagram: @dee_and_sweetsChristine's Links: Join the COOKforTWO membership community!Headline that stopped my scroll: Kroger Thanksgiving Meal Bundle InfoRecipes:How To Roast Turkey PerfectlyTurkey GravyPancakes for TwoLasagna for TwoBroccoli Cheddar Pickle DipEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's Newsletter

Today's guest is Kat Lieu. Kat is a writer, recipe developer, cookbook author, and activist. She's the founder of the Modern Asian Baking blog and the Subtle Asian Baking community, which celebrates Asian flavors, cultures, and creativity through the art of baking. She just released her third cookbook, “108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen,” and she joins host Jessie Sheehan to talk about the nostalgic sweets that inspired it.The duo also talks about Kat's journey from physical therapist to full-time content creator. Kat also walks Jessie through her playful recipe for Crazy Rich Billionaire's Shortbread, a spin on the classic Millionaire's Shortbread, with a nod to the 2018 film “Crazy Rich Asians.” It features a pandan shortbread base, coconut caramel with curried peanuts, and chocolate ganache.Click here for Kat's Crazy Rich Billionaire's Shortbread recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Kat: Instagram, website, "108 Asian Cookies" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Hi Bakers, If you love lemon, you owe it to yourself to make these bars! Incredibly lemony with a buttery, poppy seed-studded crust, this is something you can't find anywhere gluten-free, so learn to make it yourself! You can do it, and I guarantee you already have the skills. Pressing dough into a pan and using a mixer are pretty basic ….You've got this, and I'm here to show you how. This makes a large pan, and the bars freeze well. Eat them frozen for a chewier version that may be even better than room temperature. Enjoy ~CarolynGluten-Free Lemon Poppy Seed BarsMakes one 9x13” panDry Ingredients1 3/4 cups Cup4Cup Multipurpose gluten-free Flour (Original Blend with milk powder)1/4 cup almond flour, blanched1 teaspoon sweet rice flour1/2 cup powdered sugar3/4 -1 tablespoon poppyseeds14 tablespoons butter, softened (1 cup minus 2 tablespoons)Wet Ingredients3 teaspoons lemon zest*6 tablespoons fresh lemon juice4 large eggs1 large egg yolk2 1/2 cups granulated sugar2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour ( Original formula with milk powder)3/4 teaspoon baking powder3/4 teaspoon saltPreheat the oven to 350°F and place the rack in the middle position. Grease or line a 9” x 13” pan and set aside.In a large bowl, whisk together the flours and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it makes large soft crumbs. Press the mixture into the bottom of the pan and 1/2”-3/4“ up the sides. If the dough is sticky, you can either chill it for 10 minutes before pressing or press it into place with a sheet of parchment or wax paper. Try to get the same thickness of dough in the pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown. Cool for 10 minutes.While the crust is cooling, start making the filling. Using a large bowl, beat together the eggs, yolk, and sugar. Next, whisk in the juice and zest. Sprinkle in the flour, baking powder, and salt, and mix another minute or until well combined. Scrape the sides and bottom of the bowl and mix again. The filling will be a light yellow color and smell divine. Pour it into the cooled crust. Bake for about 20 minutes. Rotate the pan in the oven and continue cooking for about 20 more minutes or until the bars are done. If the bars are browning a lot and not done, gently cover them with foil until the cooking is complete. To test for doneness, insert a knife into the center and when it has thickened filling on it, it is done. It will still be jiggly in the middle, and don't want your knife to come clean! The top of the bars will be well browned. Take the bars out of the oven and cool for 15 minutes. Then, dust with a thick layer of powdered sugar. Run a knife around the edge to keep them from sticking to the pan. Let the bars cool completely and chill. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense. *if you don't have a zester, you can use the fine side of a cheese grater.

Ein englischer Landregen in Nordrhein-Westfalen? Nicht ganz – aber ein Hauch von Großbritannien liegt in der Luft, wenn man die Seiten eines ganz besonderen Katalogs durchblättert. Tweedjacken, Shortbread, Teekannen, Orangenmarmelade mit Whisky: Was als verrückte Idee begann, ist heute ein etabliertes Markenzeichen britischer Lebensart mitten in Deutschland. — In dieser besonderen Doppelfolge von BRITPOD wirft Alexander-Klaus Stecher einen exklusiven Blick hinter die Kulissen von The British Shop – dem wohl charmantesten Ort Deutschlands für britischen Lifestyle, feine Spezialitäten und echte englische Lebensart. In Teil 1 geht es um die Wurzeln des Unternehmens: Firmengründer Wolf Siebel erzählt, wie er seine private Leidenschaft für Großbritannien in ein florierendes Familienunternehmen verwandelte. Sein Sohn Robert, der das Unternehmen heute führt, spricht über die Verbindung zwischen britischer Eleganz und deutscher Präzision – und darüber, wie ein gedruckter Katalog zum Kultobjekt wurde, das mehr transportiert als Produkte: Haltung, Werte, Lebensgefühl. Die Episode erzählt von den Anfängen in den 1980er-Jahren, vom Mut zum Nischenmarkt, von Herausforderungen wie dem Brexit, von Kooperationen mit Traditionsmarken wie Harris Tweed und von der besonderen Beziehung zwischen Vater und Sohn, Unternehmern und Anglophilen, die The British Shop bis heute prägen. — Neugierig geworden? Lass Dich inspirieren von wunderbaren Dingen: https://the-british-shop.de/britpod — BRITPOD – England at its Best.

In this very special episode, the sisters welcome author and coach, Liz Bullard!  Liz has written many books, some mystery/thriller and some fantasy.  She has books for everyone! She currently has a Kickstarter Campaign and can use our support.   Liz and Karen bake up an exceptional recipe sent in by Luke of Howdy Beans podcast.  Check out Luke's podcast at www.youtube.com/@TheHowdyBeansPodcast or https://podcasts.apple.com/us/podcast/the-howdy-beans-podcast/id1781351772   The Millionaire's Shortbread recipe was based on this recipe, but of course was tweaked a little to Karen's taste. https://scottishscran.com/easy-millionaires-shortbread-recipe/ This shortbread is so delicious and easy to make.  Don't sleep on this yummy treat! For an extra kick, sprinkle some flake salt on top.   Anne unpacks the murder of Greg Rice by his estranged girlfriend, Meaghan Jackson.  How did Meaghan rope in the Deputy Coroner of Horry County, SC, to help her cover it up? Anne followed the trial closely on CourtTV so she came with the details!   To find Liz - please follow any and all of the following links: Website: Lizbullardwrites.com Links to books http://lizbullardwrites.com/linktree Kickstarter running until June 30th : http://kickstarter.com/projects/lizbullardwrites/chasing-nightmares-special-edition-hardcover Please check out Liz's Kickstarter campaign so she can fund an audiobook for one of her trilogy books.  Show her how the Sugar Coated Army supports indie authors like us. Indie Podcast spotlights: Howdy Beans - https://www.youtube.com/@TheHowdyBeansPodcast Gaming Views - https://www.youtube.com/@GamingViewsPod Email us to order Killa Vanilla or just to say Hi! murder.sugarcoated@gmail.com Proud to be part of the Bleav Network (https://bleav.com/shows/sugar-coated-murder/) Copyright Sugar Coated Media, LLC 2025

Is it better to diet solo or in a group? Lots of different views on going to slimming groups and trying to get to target on your own. Plus a taste test that Victoria actually enjoys!Send us a voicenote: 07468 286104 If you'd like to join our Diet Club, mark your weight loss with our exclusive certificates, get Extra Portions of this podcast and win CASH PRIZES go to patreon.com/noshameinagain or find us on the Patreon app. Hosted on Acast. See acast.com/privacy for more information.

Join Jesse and Shilpa to dive into each layer of Jesse's decadent, pantry-friendly Millionaire's Shortbread and answer questions from bake clubbers. Starting with the key differences that make this shortbread extra-toasty and tender, this episode travels through Jesse's caramel-studded past and obsession with the perfect, aesthetic slice.Recipes & Links:Millionaire's ShortbreadChocolate Chipless CookiesCaramel Apple Monkey BreadBalsamic Butterscotch SauceBanoffee PieChocolate Olive Oil Cake Learn about your ad choices: dovetail.prx.org/ad-choices

Send us a textWe like whisky, but we also like books. So why not drink and read, or read and drink. It's up to you. Anyway, join Chels and Pam as we have a LIVE chat with Author August Lindsay about her latest book Scotch and Shortbread. We ask important questions like "If you were trapped in a cabin, who would you be trapped with and what would you be drinking"  showing off our journalistic prowess. So check out our very first Dram Fine Book Club episode and stay tuned for more episodes down the pipeline. Cheers!This Episode is sponsored by Sherbrooke Liquor, one of the World's Best Top Bottle Shops.Thank you for listening and remember to drink respectfully!We want to hear from you! Send us an email at dramfineyeg@gmail.com

New Oreos have arrived!  Post Malone's Shortbread and Caramel Oreos face off against Tiramisu Thin Oreos in a showdown for the ages.  Why does Post Malone get his own Oreos?  Who knows?!  The crew also answers a listener question focusing on their physique. Follow us on Instagram to see pictures of the snacks @youtrieddat.

•BlackBlockFinder.net •Black-Owned Chicken & Waffles Charity •Hairspray & Lighters Keep Hobos Warm •A Homeless Man's Flourishing Landscaping •Free Rides From Lot 32 •MC Eminem & Lil Moose •Tainted Taco, Teacher Sex… •Nutsack Pride •Dad, Please Stop Tickling All My Friends •”You Gone Die Today!” said the Tug-Of-War Champion •Who Threw This Brillo Pad At My Suit? •This Shortbread Isn't Even On A Chain …And Much More!   Listen AD FREE & Support Us on Patreon! Become a Dougalo and get weekly bonus episodes and ad free public episodes by joining our Patreon. Join us at http://patreon.com/whosright Now That's What I Called Zack Volumes 1 & 2 BUY HERE: https://whos-right-podcast.myshopify.com/collections/zack-attack/products/zack-attack-zack-tats-what-i-call-zack-attack-ck-vol2 https://whos-right-podcast.myshopify.com/products/zack-attack-now-thats-what-i-call-zack-attack-vol-1 Click here to order cookies from Macy Bakes - https://forms.gle/uKE7iNsAiibvNJ8u7 For superchat sounds, send them over to Doug at doug.whosrightpodcast@gmail.com with "superchat" in the subject line. Got burning questions for Dear Flabby? Submit them for our next episode! Head to www.whosrightpodcast.com and click on the "Dear Flabby" link to share your queries. We're eager to hear from you! Love our intro song? Check out Masticate on Spotify: https://tinyurl.com/52psn3dk (Original Who's Right Theme Song by Peter Noreika: https://open.spotify.com/artist/3wYqlhflN3lNA5N5BUgeeR)

Send us a textThis week's episode is all about a pretty dessert square that requires absolutely zero decorating skills - just the way we like it around here! Erin makes a grapefruit shortbread square, but - plot twist! - she uses a pomelo instead of grapefruit (and a little lime zest). Here's what Wikipedia tells us about the pomelo: Pomelo is the largest citrus fruit. It is an ancestor of several cultivated citrus species, including the bitter orange and the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly eaten and used for festive occasions throughout Southeast and East Asia.Erin felt inspired by the Paloma cocktail (see below for the link to our Speakeasy episode about that!) and wanted to make a dessert bar that recreates that grapefruit flavour. The base of the bar is a delicious shortbread cookie crust, which you parbake before adding the topping. Parbaking is when you partially bake the crust without the topping, to ensure a crisp bottom and prevent sogginess when you add the filling. The tricky part of a citrus bar like this is getting the curd topping to set. It's made by whisking sugar, flour, eggs, citrus juice and zest, and a drop of food colouring if you wish. Pour it over the hot crust and then back it goes in the oven to finish it off. If all goes well, you will have a beautiful bar that just screams Springtime and Easter and, I don't know, birthday parties and high tea and summer picnics. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~~~~~ Grapefruit Squares Recipe~ Lemon Curd Episode~ Lemon Curd Trifle Recipe~ Banana Date Cake Recipe~ Paloma Speakeasy episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

This crumbly, not-too-sweet cookie can take a lot of forms based on just three ingredients: flour, butter, and sugar. Anney and Lauren break into the science and history of shortbread.See omnystudio.com/listener for privacy information.

Matt Rosen of Eden Prairie, MN shares his unlikely journey from non-baker to bakery owner, including a major rebrand, a fortuitous commercial facility, and a business decision that tripled his salesGet full show notes and transcript here: https://forrager.com/podcast/133

Matthew Bannister on Dame Joan Plowright, one of the most acclaimed actresses of her generation who was married to Laurence Olivier. Dame Judi Dench pays tribute.Sir Jim Walker, who built up his family business from a small bakery in the North of Scotland to become a global food exporter. Barbara Clegg, the first woman to write a story for Dr Who.Denis Law – the Scottish born footballer who was part of Manchester United's “Holy Trinity” alongside Bobby Charlton and George Best. Producer: Ed PrendivilleArchive: Doctor Who : Season 20 : Enlightenment : Part 1, BBC1, 01.03.1983; Emergency Ward 10; 14.08.1959; THE DALES: BBC Radio, 27.10.1966; Jim Walker reflects on 125 years of Walker's Shortbread, Highlands News & Media, 2022; Nothing Like a Dame, BBC 2, 31.12.2021; In Touch : Dame Joan Plowright at Home, BBC Radio 4, 25.12.2018; Wogan, 10.12.1990; Private Passions : Sound Frontiers: Dame Joan Plowright, BBC Radio 3, 25.09.2016; Roots, BBC Radio 3, 29.02.1960; FOOTBALLERS LIVES, DENIS LAW, 21.03.2002; MORE THAN A GAME, BBC, 26.05.2001; MEMORY MATCHES: ENGLAND V SCOTLAND 1967; 15.04.1967; Sports Special, BBC,, 24.11.1979

National shortbread day.  Entertainment from 1990. New Mexico became 47th state, 1st boxing match was held, George and Martha Washington were married, President elect Franklin Pierce's train crashed on way to his inauguration. Todays birthdays - Tom Mix, Danny Thomas, Loretta Young, Earl Scruggs, Vic Tayback, Van McCoy, Bonnie Franklin, Kathy Sledge, Norman Reedus.  Teddy Roosevelt died.Intro - Pour some sugar on me - Def Leppard   https://defleppard.com/Mama's little baby love shortnin' bread - The WigglesAnother day in paradis - Phil CollinsWho's lonely now - Highway 101Chapel of love - Dixie CupsBirthday - The BeatlesBirthdays - In da club - 50 Cent   https://www.50cent.com/Foggy mountain breakdown - Earl ScruggsAlice TV themeThe Hustle - Van McCoyOne day at a time TV themeWe are family - Sister SledgeExit - In my dreams - Dokken   https://www.dokken.net/  

Prepare to be impressed.   Because, this week, we're tackling the ultimate holiday treat: Millionaire's Shortbread.   We'll guide you through every step, from the buttery shortbread base to the rich caramel topping (with our special twist). and decadent chocolate ganache.    Trust us, these Christmas bars are worth the hype!   So, grab your butter and chocolate and let's get baking! You won't regret it. Let's keep the kitchen talk going!   SOCIAL

Sometimes being a basic b!tch isn't all that bad, just ask Gwenyth Paltrow. She's built a lucrative empire out of beige like no one else.   Beige is the new black today because we're elevating your holiday baking with a classic and simple shortbread recipe.   Simple, buttery, and oh-so-delicious, shortbread cookies are the perfect treat for any occasion.    We'll walk you through the steps to create the perfect buttery, crumbly texture. Plus, we'll make you laugh along the way.   So, grab your butta baby and let's get baking! Let's keep the kitchen talk going!   SOCIAL

Send us a textMillionaire Shortbread: A Decadent DelightGet ready to indulge in a truly decadent treat! This week on Cookie Lab, we're investing in Millionaire Shortbread. We'll explore the rich history of this classic British dessert, from its humble beginnings to its modern-day popularity.We'll also uncover the science behind the creamy caramel layer. And, of course, we'll bake and taste these delicious treats to share our insights and tips.So, grab a spot of tea and join us for a sweet and informative episode.Click here to shop at the Cookie Lab StoreJoin our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615Follow us on TikTok to see how we make the cookieswrite to us at cookielabpod@gmail.com

Leave me a fan note ❤️Hellloo my favorite people (shhhh, don't let the Youtube people hear)!I have missed you so bad. I have also missed recording audio content so bad. I feel like since I got comfortable with Youtube, I've found it hard to come back to creating for my podcast. I want to make a promise that I will be back with a new episode/season soon but I've found myself making too many promises on delivering content (especially for my blog on Medium) so I best be careful. Anyhoo, I've missed you, and for now, I'm back with the last podcast episode for Season 4! And nostalgically, the last one I recorded while I was in New York City.In this episode, Maureen and I discuss her transition from Nigeria to the UK, where she is building a flourishing career in People and Change Consulting, while also mentoring and offering guidance to others in their career paths at her career coaching outfit, Intentional Strides. We fondly reminisce on our school days, the mischief and camaraderie that formed the bedrock of our friendship, and share how our friendship has thrived miles apart for the past 16 years! We also reminisce about our school activism ventures and the rebellious spirit that sometimes landed us in hot water but taught us invaluable lessons. You can listen to/watch more about our activism days here. Since I'll be moving to the UK in January 2025, I thought to sit with Maureen and learn everything I need to know before my big move to London, UK! Whether you're planning a move abroad, seeking career advice, or simply looking to hear heartwarming tales of friendship, this episode is for you! ENJOY!Walker's Shortbread & English Breakfast Tea,Teoluks & Morinzy Support the showPlease rate the podcast and leave a review wherever you listen; it helps me reach other people like you. Also, follow here for more :) Thank you!

Are sitting or standing comfortably? Good, then let's begin... Jane and Fi chat batteries in 2024, Rod Stewart and soap dishes. Plus, businesswoman Gina Miller discusses tackling financial domestic abuse and educating women on investing. Get your suggestions in for the next book club pick! If you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radio Follow us on Instagram! @janeandfiPodcast Producer: Eve SalusburyExecutive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.

What does it look like to exercise the spiritual gift of service? What does it feel like when that gift is most active in your life? How do you know if you're gifted in this way? Whitney Capps and co-host Russ Greer discuss the gift of service and how it is most often expressed in the life of believers.We'd love to hear from you! Send us your thoughts or show ideas via text message.Support the showIf you want to learn more about how your life and your theology matter, join the Theology and Fun community.

Leases, mices and and signature pieces. Get bonus content on PatreonSupport this show http://supporter.acast.com/ambridgeonthecouch. Join our merry band of The Archers nuts at https://plus.acast.com/s/AmbridgeOnTheCouch. Hosted on Acast. See acast.com/privacy for more information.

Fr. Ben has spent numerous hours helping parishioners handle conflicts between their spouses, family members, kids, and/or friends. So in this episode of Soul Food Priest, Fr. Ben serves up some amazing mocha dipped shortbread cookies and give great practical advice on dealing with conflict. Sometimes cookies can help with conflict; however, we need to know how to properly handle the conflicts in our various relationships to maintain a healthy and holy life. (FYI: You can see the cookies on the Soul Food Priest YouTube page!) Got a question you'd like to ask Fr. Ben? Go to Ask Fr. Ben | St. Michael Church (stmichaelmemphis.org) to submit questions and topic ideas for the podcast. The questions can be on faith or food! You can also follow us on Facebook and YouTube at Soul Food Priest. Thanks for listening!  

Text Cannabis Man!In this packed episode, Don recaps his experience at the Best In Grass launch party at the Okay Dispensary Lounge in Wheeling, IL, where he collected his judge kit and mingled with fellow cannabis enthusiasts like Mark Kazinec. The event highlighted the growing excitement for more cannabis lounges across the U.S. Don also dives into the ongoing trend of declining medical cannabis sales in Illinois and discusses an important fee refund opportunity for infusers, with a deadline looming on September 1st.This week's guest, Taylor Robinson, Founder of Rimrock Analytical, shares how his company is revolutionizing cannabis cultivation through data, providing invaluable insights for growers, from small home operations to large-scale multi-state businesses. Don also reviews the Shortbread strain from Cresco Labs' High Supply brand, answers listener questions, and ends with a discussion on Nevada's Supreme Court ruling against re-scheduling cannabis, comparing it to the broader re-scheduling debate in the U.S. Plus, listeners are invited to weigh in on a global cannabis availability question. Don't forget to like, subscribe, and share the podcast! Support the Show.Thank you for listening!Follow the show on Facebook, YouTube, Twitter and Instagram!Interested in advertising? Email host@cannabismanpodcast.com!Thinking of starting a podcast? Host with Buzzsprout!

Summer is the best time to live in WI!! In today's podcast Tammy reminds us to make sure and practice some R&R in the Lord. We hope you enjoy today's chat!!

Top Rope Chef is a weekly podcast where two friends face off in a Food Fight! It's Mug Cake vs Apples and Shortbread! Jaclyn Maynard and Bradley Jones make competing dishes to find out WHO EXACTLY is the Top Rope Chef! Let us know who you think won this week's challenge by commenting on any/all of our social media! www.topropechef.com

This week, we've got Michael Sly attempting to take down our returning champ. It's a fun ep - enjoy! CARD 1 CLUE: Hey, Listen! CATEGORY: Genres of Music ANSWERS: Rock, Rap, Classical, Bluegrass, Jazz, Pop, Country CARD 2 CLUE: Out in Force CATEGORY: Branches of the U.S. Military ANSWERS: Army, Navy, Marines, Air Force, Coast Guard, Space Force, National Guard CARD 3 CLUE: North of Somewhere CATEGORY: Canadian Cities ANSWERS: Toronto, Vancouver, Edmonton, Calgary, Winnipeg, Montreal, Ottawa CARD 4 CLUE: Raking in the Dough CATEGORY: Types of Cookies ANSWERS: Chocolate Chip, Shortbread, Macaron, Macaroon, Biscotti, Oatmeal Raisin, Gingerbread CARD 5 CLUE: Boom CATEGORY: Things that Make Ticking Sounds ANSWERS: Watch, Keyboard, Metronome, Clock, Bomb, Engine, Computer Mouse CARD 6 CLUE: Hot Stuff CATEGORY: Types of Tea ANSWERS: White, Green, Yellow, Black, Dark, Jasmine, Earl Grey

Going RETRO to the original season 1 of GBBO! Having lost 2 bakers week one, two more bakers are on the line this week. Lisa can't get over the addition of 7 times too much sugar by baker Louise. The girls thoroughly discuss her signature biscuit failures. When baker Miranda finely decorates her vanilla iced biscuits, Allison rememberd to point out the talents of Rahul, and his amazingly detailed bakes on Instagram. Both Lisa and Allison are unimpressed with the plain scone technical, and compare it to the current day challenges of the bake off.  In this episode, Mel visits a man who has paid $4,000 for a hard biscuit from a famous exploration of the North Pole.  This sends the girls down several side street biscuit discussions. Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

All the things I've gotten wrong... some things I've gotten right... and things I do differently now since episode 1. I also talk about things I've been eating recently in Iceland and London. Our featured recipes are a luxury all-butter spiced shortbread (spiced with nigella, caraway, coriander or cumin seeds) and a twice-baked pecan shortbread.

Harold has terrible luck. Bus shelters collapse on him, he makes his dates vomit, and no matter how many good-luck charms he wears, his luck won't change. So he decides that this New Year's Eve, he's going to follow every tradition and superstition in the world, to see if he can change his luck around. Go to EasyStoriesInEnglish.com/Year for the full transcript. Mit dem Code easystories erhältst du das 12-Monatsabo von Babbel zum Preis von nur 6 Monaten. Das Angebot gilt bis zum 31. Dezember 2023. Einfach auf babbel.com/audio einlösen und loslegen. Get episodes without adverts + bonus episodes at EasyStoriesInEnglish.com/Support. Your support is appreciated! Level: Intermediate. Genre: Comedy. Vocabulary: Superstition, Good-luck charm, Signify, Noodles, Doughnut, Pomegranate, Lead (metal), Ashes, Choke, Clock strikes midnight, Coal, Shortbread. Setting: Modern. Word Count: 2081. Author: Ariel Goodbody. Learn more about your ad choices. Visit megaphone.fm/adchoices

For more information on private coaching, group coaching, free resources, & more go to https://www.bingebreakers.com   Instagram: https://www.instagram.com/bingebreakers_bulimia/     DISCLAIMER   This recording is not nor is intended to be utilized as medical advice or a medical diagnosis. If you think you are in need of medical attention or treatment, please seek it immediately. This recording is intended to offer advice to those struggling with bulimia based on my own experience, my client's experiences, and what I've found to work. This recording will also contain sensitive subjects such as binging and purging, weight, & depression. Please listen at your own discretion and do what you think is best for you.    I am a coach. Not a doctor, therapist, or any other medical professional. I cannot diagnose conditions or prescribe treatments. If you think you need more advanced help, such as therapy, ED treatment, or you are a risk to your own health, please seek it immediately.    To find more resources on eating disorders please visit: https://www.nationaleatingdisorders.org/help-support/contact-helpline

On this episode: a longtime listener writes in hoping for some bedtime guidance. Their kindergartener is a night owl, and a big reader — but now that sleepless nights are impacting his daytime hours, our listener needs help getting him to sleep. We also go over our week in triumphs and fails, and then, if you're sticking around for Slate Plus: cooking recommendations for a listener, and their newly-un-allergic-to-wheat daughter. Elizabeth recommends: The Complete Cookbooks for Young Chefs from America's Test Kitchen, and No Knead Bread  Jamilah recommends: Kids Cooking Zak recommends: The best cookie recipe but sub in brown butter. Millionaire's Shortbread. Homemade noodles. Watch: Junior Bakeoff Join us on Facebook and email us at momanddad@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes. You can also call our phone line: (646) 357-9318.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Mom and Dad are Fighting. Sign up now at slate.com/momanddadplus to help support our work. Podcast produced by Maura Currie and Rosemary Belson. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode: a longtime listener writes in hoping for some bedtime guidance. Their kindergartener is a night owl, and a big reader — but now that sleepless nights are impacting his daytime hours, our listener needs help getting him to sleep. We also go over our week in triumphs and fails, and then, if you're sticking around for Slate Plus: cooking recommendations for a listener, and their newly-un-allergic-to-wheat daughter. Elizabeth recommends: The Complete Cookbooks for Young Chefs from America's Test Kitchen, and No Knead Bread  Jamilah recommends: Kids Cooking Zak recommends: The best cookie recipe but sub in brown butter. Millionaire's Shortbread. Homemade noodles. Watch: Junior Bakeoff Join us on Facebook and email us at momanddad@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes. You can also call our phone line: (646) 357-9318.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Mom and Dad are Fighting. Sign up now at slate.com/momanddadplus to help support our work. Podcast produced by Maura Currie and Rosemary Belson. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode: a longtime listener writes in hoping for some bedtime guidance. Their kindergartener is a night owl, and a big reader — but now that sleepless nights are impacting his daytime hours, our listener needs help getting him to sleep. We also go over our week in triumphs and fails, and then, if you're sticking around for Slate Plus: cooking recommendations for a listener, and their newly-un-allergic-to-wheat daughter. Elizabeth recommends: The Complete Cookbooks for Young Chefs from America's Test Kitchen, and No Knead Bread  Jamilah recommends: Kids Cooking Zak recommends: The best cookie recipe but sub in brown butter. Millionaire's Shortbread. Homemade noodles. Watch: Junior Bakeoff Join us on Facebook and email us at momanddad@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes. You can also call our phone line: (646) 357-9318.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Mom and Dad are Fighting. Sign up now at slate.com/momanddadplus to help support our work. Podcast produced by Maura Currie and Rosemary Belson. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this special episode of Milk Street Radio made in collaboration with our sponsor Study UK, “The Great British Bake Off” winner Nadiya Hussain shares her hack for bread pudding and what happened when she baked for the queen of England. Plus, pastry chef Caroline Schiff tells us about her favorite treats and her time at St. Andrews; we visit a bar in London that was once an underground public loo; we chat with Yotam Ottolenghi about keeping it simple; and Angela Hui tells the story of growing up in her family's Chinese restaurant in Wales.This special episode of Milk Street Radio is made in collaboration with our sponsor Study UK, which encourages people from around the world to study, visit, trade, invest, live and work in the UK. You can learn more about Study UK at https://study-uk.britishcouncil.orgListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.RecipeMakes 24 bars Shortbread Base1 2/3 cups (214g) all-purpose flour1/3 cup (67g) granulated sugar1/2 teaspoon kosher salt12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted1 large egg yolk1 teaspoon vanilla extractSalted Speculoos Caramel3/4 cup (175 grams) packed light brown sugar4 tablespoons (1/2 stick/57g) unsalted butter1/4 cup (59 ml) light corn syrup1 14-ounce can (414 ml) sweetened condensed milk1/3 cup (90 grams) speculoos cookie butter (see Note)1 teaspoon vanilla extract1 teaspoon kosher saltTopping1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips1/2 cup (about 3 ounces/85 grams) white chocolate chips4 tablespoons (59 ml) whole milk, divided2 tablespoons (36 grams) speculoos cookie butter, dividedFlaky sea salt, for sprinklingMake the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

For a bread that's short, its history is long. Exactly how long, and the particulars of how it all came about, though, are unclear. But one this is clear: shortbread is an essential — and delicious — part of the festive season.  Mentioned in this Episode Tasting History Youtube Channel Tasting History, book by Max Miller Music in this Episode "Hush Ye, My Bairnie" — Trygve Larsen, Pixabay "Drops of Melting Snow (after Holst, Abroad as I was walking)" — Axletree, via Free Music Archive "Soft Piano" — Agnese Valmaggia, via Film Music "Auld Lang Syne" — Trygve Larsen, Pixabay "Angels We Have Heard on High" — Don Maue, shared directly by the artist

Our intrepid kitchen scientist Erin wanted to know: Which is the undisputed queen of dessert bars on the Lutheran potluck table?   So, using Maximum Science™, she took to Facebook to help her find out. Beginning with a call for nominations that resulted in dozens of entries, she whittled the list of competitors down to eight, then used a series of polls to determine the ultimate winner. Throughout all seven Facebook polls, Lutheran ladies worldwide watched anxiously to see which dessert would be named “Best of the Bars.” Would it be the decadent 7 Layer Bars? The outsider Strawberry Pretzel Dessert? The upstart Jam Shortbread Bars? Or would that faithful classic — Lemon Bars — win the day at last?   In this Iron Ladle Challenge, Sarah, Erin, and Rachel enjoy a play-by-play of the Tournament of Bars, and each shares her own favorite bar recipe — for cranberry-almond shortbread bars, lemon bars, and peanut butter bars, respectively.   Cranberry Almond Shortbread Bars Preheat oven to 350 degrees. (Might work better at 375, depending on your oven.) Shortbread: Mix until well-combined: 2 cups blanched fine almond flour 4 Tbs olive oil (the more flavorful, the better!) 4 Tbs maple syrup (or honey) pinch of salt 2 tsp vanilla extract (optional) Oil a small baking dish ( i.e. 7x5, 8x8, etc.). Pack dough into the dish, making sure it's evenly spread. Bake in oven about 20-25 minutes, until the edges are golden and the middle is no longer soft. Cranberry sauce! In a medium saucepan, mix: 1 bag of fresh or frozen cranberries (I use from frozen almost exclusively.) 3/4 cup water 2/3 cup maple syrup Cook on high heat, stirring frequently, until the cranberries begin to pop or separate. Turn down heat and mash the cranberries. Turn off heat and let cool before serving. Store in the fridge! Serving options: Put a layer of cranberry sauce on top of the bars for the last 10 minutes or so of the bake time to make more solid cranberry layer. Keep shortbread and cranberry sauce separate and let people layer their own! Make fresh cranberry sauce and mix a little gelatin in before layering on top to make a more solid cranberry layer. *PRO TIPS: This burns very quickly! Keep a careful watch once the edges start to darken. It will likely not be done as soon as you smell it, like other baked goods. They will likely need 3-5 more minutes after you start to smell them. Do not layer fresh cranberry on completely done bars and let them sit for a long time. The cranberry will soak in and become mush! Peanut Butter Fingers  Preheat oven to 325 degrees.   Cream together:  ½ cup softened butter  ½ cup white sugar  ½ cup packed brown sugar  Beat in:  1 egg  1/3 cup peanut butter  ½ tsp. vanilla  Separately, mix:  1 cup flour  ½ tsp. baking soda  ¼ tsp. salt  Add dry ingredients to wet and mix until well combined. Finally, mix in:  1 cup rolled oats  Spread in greased 9x13 pan and bake at 325 degrees for 20 minutes. As soon as the pan comes out of the oven, sprinkle evenly over the bars:  1 cup chocolate chips  After 5-10 minutes, when chocolate chips are melted, use the back of a metal tablespoon to spread the melted chocolate smoothly over the pan, up to within about ½ inch of the crust. Allow chocolate to cool and firm before cutting bars into rectangles.   Haley Hazen's Grandma Ebeling LEMON BARS: A 4-STAR RECIPE Preheat oven to 350 degrees. Mix and press into a 9x13 pan: 2 cups flour 2 cups sugar 1 cup butter Bake at 350 for 15 minutes. Mix and pour on top of baked crust: 2 cups sugar 4 eggs 1/4 cup flour 6 Tbs lemon juice Bake again at 350 for 15 minutes. "BE SURE TO USE BETTER, NOT MARGARINE." These are wise words. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.