On the Road Again-Back in Costa Rica


After two weeks in the US, I am back at the garden in Costa Rica.  First of all I want to warn you that the shelves in the stores may be bare considering all the stuff I brought back here.  You go with an extra empty suitcase and go over the weight limit on the return.  Mine was only over by 1 1/2 pounds, so a couple of bags of Costco nuts in my carry on and I was good to go.  No confiscation at the airport or intense inspection by TSA.  Hooray!

It was so strange that the first time I went into a grocery store was in Houston and the HEB is gigantic.  My first thought was why do they have so much stuff and so many brands of everything?  Secondly it was a flashing isight as to why Americans tend to be overweight.  So here I was so overwhelmed and then my American side kicked in and I bought everything in sight!

I find that I’m still partially, mentally anyway, in the US.   Flashes of  my grandchildren in Dallas (Tyler and Annie) are constantly in my peripheral vision.  Trevor and Haley in Houston are wonderful hosts as always.  I could walk to Trader Joe’s from their house and I gathered up things to make biscotti.  I also went to Costco and proceeded to buy about 15 pounds of nuts-no exaggeration!  I love to cook and bake and I am limited to what I can bake in a toaster oven in Costa Rica so it was wonderful to have use of their stove and oven.  I usually make cranberry pistachio biscotti.  Recipe as follows:

1/2 cup olive oil

1 1/2 cups sugar

2 tsp. vanilla

1/4 tsp lemon extract

4 eggs

1/2 cup jam-you can use any flavor but I prefer raspberry

1/2 tsp salt

2 tsp baking powder

3 1/2 cups flour

1 cup dried cranberries

3 cups shelled pistachios, roasted if desired

Mix oil, eggs and sugar till well blended, add jam, salt and baking powder and mix.  Add flour one cup at a time stirring it in after each addition.  Batter will be stiff.  I use my kitchen aid mixer.  Add dried cranberries and pistachios and mix.

Cover baking sheet with parchment paper (can use oil), and spoon the mixture in the shape of logs on the cookie sheet.  This recipe will make 4 logs.  With damp hands pat them down till they are about an inch high and the with your hands lightly coated with olive oil, smooth out the surface of each log.  Sprinkle with sugar for a crispier loaf.

Bake at 350 degrees for 30-40 minutes.  Check when the loaf is lightly browned and somewhat firm to the touch they are done with the first baking.  Peel them gently off the parchment paper and let cool on a rack, leaving the paper on the pan if possible.  Let cool for at least 15 minutes.

Turn oven down to 325 degrees.  When logs are cool cut them on the diagonal in 1 inch strips.  Place these back on the cookie sheet with a little space between each strip and bake for another 20-25 minutes until the cut sides of the biscotti are somewhat crisp.  Remove and let cool.  These cookies are made to be dunked in your coffee which is why they are so crisp.






Author: ontheroadagaincostarica

Living in Costa Rica

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