PEANUT BUTTER THUMBPRINT BISCUITS WITH WHISKEY MARMALADE, kid's option; indulgence

Thumbprint biscuits are a pint-sized sweet, a small mouthful that leaves a lasting impression...in a good way!

updated 9/24

Peanut Butter Thumbprint Cookies with Whiskey Marmalade, alcohol-free opt

'Loved the peanut butter flavour & the crumbliness of the cookies.'

Thumbprint cookies originate in Sweden, where their name translates to 'strawberry cave'.  The bite-sized lovelies were adopted by America and Australia.  

Obviously, the thumbprint refers to the way a depression is pressed into cookie dough and filled with jam, though nowadays the back of a measuring spoon might be considered more hygienic.

67goingon50 first ventured into thumbprint territorwith Peanut Butter 'n Jelly Kisses, aimed at kids, for making and eating.

This new recipe is thumbprints on steroids; a sophisticated version for adults.  They'd make a lovely end of cocktail party treat.

The shortbread base is extra rich & crumbly, and fragrant with peanut butter'; Marmalade with Whisky* (from 67's Blackout cupboard) replaces jam.

Cost:  min £2.50'ish, depending on choice of ingredients  (9/24)

Makes: 10; recipe doubles nicely

Ingredients:

55gm/scant 2 oz soft unsalted butter or dairy-free margarine

85gm/3 oz peanut butter, crunchy for pref

25gm/scant oz white sugar

12gm/scant 1/2oz brown sugar

    OR 40 gms/1.4oz white sugar
1/2 tsp vanilla 
    
120gm/4.2oz plain white flour +
15gm/0.5 oz wholemeal 

     OR 140gm/5oz white flour

1/4-1/3 cup Whiskey Marmalade (or jam or chocolate-hazelnut spread) 

     

Method:

PENSIONERS/CROWDS DELIGHTS: CHICKEN WINGS WITH CHILLI LIME HOISIN SAUCE

Chilli Lime Hoisin Wings are a winner whether in fiery or mild options, cooked for a pensioners lunch or crowds...

Pensioners' Delight: Chilli Lime Hoisin Wings with rice fried with peppers, peas & leftover marinade plus crispy kale.  'Not too spicy; tender; beautiful.'

                

A simple, easy but delicious dish, Chilli Lime Hoisin Wings are perfect for a light lunch (as pictured) OR a brilliant crowd pleaser.

Whichever option is chosen, the chicken wings are a mouthwatering budget food, and the marinade guarantees tender, juicy meat.

A packet of 10 higher-welfare wings still costs only £1.45'sh at M&S (4/23) & Waitrose; less elsewhere. That'll make two meals for a pair of Pensioners.  

For an event, 67 would turn one packet into quite hot wings for thrill-seeking adults,  and tanother packet  into something less spicy for kids and chilli-phobes.

Cost:  5 wings £1'ish; 20 wings £4.50'ish (2023)

Serves: 1-2 OR a crowd

Ingredients:

Garnish: chopped parsley, chives, celery leaves or thinly sliced radish

PENSIONERS

Chicken Wings: 5-6 , left whole 

Marinade: 

3 generous tbsp hoisin sauce

juice & zest half a lime (or lemon or orange)

1-2 tbsp water or stock

1/8 tsp Chiu Chow Chilli Sauce (super hot chilli sauce with bits, Lee Kun Yee at Chinese & other supermarkets) Or tabasco sauce OR chilli flakes

sesame seeds

CROWD 

Chicken wings: 20, left whole or separated into drummets & flats

Marinade

1/2 cup hoisin sauce

juice & zest 2 limes

1-2 tbsp water or stock

1/2-3/4 tsp Chiu Chow Chilli Sauce (super hot chilli sauce with bits, Lee Kun Yee at Chinese & other supermarkets) Or tabasco sauce OR chilli flakes

sesame seeds

Method:

SINGLETON'S ' TREAT-MYSELF' LUXURY FISH SOUP: indulgence, low-fat

 If you're spending Easter alone and want to treat yourself, a rich,   soup with lots of lovely seafood is one way to do it...

Super seafood soup to indulge a singleton at Easter
'Mmm.  Absolute bliss!'

Not only does this multi-flavoured rich, high-protein it slip down like a dream, it takes hardly any time to prepare. Ok, it is an indulgence but if on your own at Easter?  You deserve it! 

67 took advantage of M&S' 3 for £12 special on choices of seafood & chicken, which can save up to £5.  Seafood was preferred on this occasion.

The soup, rich and savoury, takes a mere 10 minutes from chopping board to table, and can be made a day in advance.  The seafood is  ready-cooked and only needs blanching in boiling water before serving.  

Cost: £3'ish (2023)

Feeds: 1; recipe doubles easily

Ingreds:

   1/2 kilo/1lb tomatoes
   1/2 tbsp olive oil
   1-2 tbsp plain thick yoghurt or single, double or clotted cream
   s & p
   garnish: chopped basil, parsley, chives 

                cream of thick Greek yoghurt

   water or stock

   100gm/3.5 oz pre-cooked mixed seafood collection: any of prawns, calamari, mussels, scallops, langoustine or squares of white fish

Method:

HOT RASPBERRY PUDDING FOR UKRAINE: Low-sugar Indulgence, Easy-Peasy, skinner option

In view of world events, Russian Raspberry Pudding (first posted 2015), is renamed Raspberry Pudding for Ukraine.  

A 67goingon50 All-time Favourite: the aroma of hot raspberries & custard knocks you off your feet ...

As wonderful as it looks, it tastes even better!  

This dish is lighter than clafoutis, the topping being more of a custard than a batter.  It is very low in sugar (though it has a high dairy count) but is still a wonderful, indulgent dessert.  

There's not much too it -- berries, cream, eggs -- and it's very easy to put together.  The final result, however,  is glorious -- creamy, studded with hot succulent fruit and smelling fabulously of berries.  

When British raspberries are in season, it's really a cut abovel.  But at any time of year - especially now when we are still in the slightly chilly early spring weather - it isreally delicious.

67 replaced strawerries with cherries and it worked well.  

It doesn't keep so best to eat it all up while it's warm.  It's wonderful with yoghurt cream or, if your heart can stand it, clotted cream.

The dish has been part of 67's collection for so long, its source is long forgotten.

Cost: £4-6'ish (4/23 depoending on price of berries)
Serves: 4-6

Ingred:
   12-16 oz/340-500 gm raspberries
   1-2 tbsp sugar
   220 ml/1 cup + 2 tbsp soured cream (see tips)
   2 eggs
   1 tbsp flour
   1 tsp vanilla extract
   1/2 tsp cinnamon (opt)

Method:

1. Heat oven to 300f/150c/gas 3
2. Butter a shallow oval gratin dish
3. Add raspberries; sprinkle with sugar to taste.  Place in oven until raspberries are hot.
4. Beat sour cream, eggs and flour.  
5. Pour over raspberries and return to oven, near the top.
6. Bake until topping is pale brown and firm, about 45 mins
7. Serve lightly dusted with icing sugar.

Tips:  

• For a healthier mix, replace 1/3  soured cream with unstrained Greek yoghurt thinned with a bit of water
• Substitute cherries for raspberries, using a stoning device or one end of an extended paper clip. Or halve cherries and dig out stone 

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission