Sonoma Chicken Salad

This chicken salad is one of my granddaughter's, Ally, favorites. The recipe is from Whole Foods. Makes enough for 10 guests. It is very yummy!

Ingredients

• 1 cup mayonnaise
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• salt and pepper to taste
• 2 pounds, boneless, skinless chicken breasts
• 3/4 cup pecan pieces, toasted
• 2 cups red seedless grapes, cut into fourths
• 3 stalks celery, thinly sliced

Directions

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days in advance.

Preheat the oven to 375-degrees. Place chicken breasts in one layer in a baking dish with 1/2-cup water.  Cover with foil and bake for 25-40 minutes until completely cooked through. Remove the cooked breast and cool for 10 minutes. Cover and refrigerate.

When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Croissants

I had not made these croissants for years, but was hosting a bridal shower. Original recipe is from Colorado Cache, which is a Denver Junior League cookbook. The dough must be refrigerated for 24 hours, so plan accordingly.
The recipe makes enough to feed 10 guests and freezer queen stamp of approval.

Ingredients

• 2 packages dry yeast (not instant)
• 1 cup warm water
• 3/4 cup evaporated milk
• 1 1/2 teaspoon salt
• 1/3 cup sugar
• 1 egg ,beaten 
• 1/4 cup butter, melted
• 1 cup butter, chilled
• 5 cups flour
• 1 egg, beaten with 1 tablespoon water

Directions

In a medium bowl sprinkle yeast on warm water to soften.

Add 1 cup flour, evaporated milk, egg, sugar, melted butter and salt. Beat till smooth and set aside.

Cut the chilled butter into the remaining flour until well incorporated. 

Pour the batter mixture over and blend till well mixed.

Cover and chill for 24 hours.

Divide dough into thirds; working with one at a time, putting the unused portion back in the refrigerator.

Roll out in a circle and cut into pie-shaped wedges.

Roll up into croissant shape and place on a parchment-lined baking sheet.

(You may cut the pie-shaped wedges into smaller wedges if desired.)

Rise at room temperature for one hour.

Brush with beaten egg and bake in a 400-degree oven for 12-15 minutes or until golden brown.

Cutout Sugar Cookies

The original recipe was from a neighbor of my sister's, Simone. The cookie is not overly sweet. I did not have the instruction for how thick to roll the dough out. The cookies turned out perhaps a tad too thick... I chose raw sugar for the sprinkles, as was baking for a wedding shower I was hosting.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 4 tablespoons milk
• 1 teaspoon baking soda, dissolved in the milk
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 4 cups flour
• pinch of salt

Directions

Cream butter and sugar. Add eggs, milk and baking soda, vanilla, flour and salt. Mix well and chill in the refrigerator until firm.

Cut the dough in half and roll each half on a lightly floured surface and shape with desired cookie cutters.

Place on a parchment-lined cookie sheets and bake at 375-degree oven for 10-12 minutes (until turn just slightly golden.

Cool on racks and frost with Royal Icing (blog: 12/14) (Label: frosting)