Spicy Mayonnaise Dip

3 egg yolks
4 tsp white vinegar or lemon juice
¼ tsp salt
A pinch of white pepper
1 T mild chili pepper paste (awaze) 
1 cup olive or vegetable oil
3 T boiling water

Place yolks, salt, awaze or berbere, white pepper, and 1 teaspoon lemon juice in mixing small bowl. Whisk with a fork or beat with a wooden spoon forcefully until creamy. Add ½ cup oil, drop by drop beating well all the time. By continuously beating, add 2 teaspoons of lemon juice and 1 tablespoon of boiling water. Add ¼ cup oil and whisk well. Add another ¼ cup of oil drop by drop beating forcefully at all time. Add 1 teaspoon lemon juice and 1 tablespoon boiling water and whip well. Pour the rest of the oil slowly beating at the same time. Add remaining lemon juice and water; Beat until smooth and thick. If it becomes too thick, add one or more tablespoon of boiling water. Keep it in fridge stored in screw-top jar.

N.B. If shorter version is preferred, mix 4 tablespoons ready-made mayonnaise, 1 tablespoon of awaze or berbere, 2 tablespoons oil, 2 tablespoons cold water,1 teaspoon lemon juice, a pinch of salt and white pepper and whisk it well until creamy and serve it chilled.

For nutritional facts of this recipe please visit http://www.food.com/recipe/spicy-mayonnaise-dip-462839

Read More

Lemon Crinkle Cookies

My SIL pointed me in the direction of these cookies. They are really good.

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

From:
http://ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe

Read More