Cranberry Shortbread

1  Cup/2 sticks (230g/8.1 oz) unsalted butter, room temperature

3/4 cup (95g/ 3.3oz) sifted icing/confectioner's sugar

1 teaspoon pure vanilla extract

2 cups (250g/8.8oz) sifted plain/all-purpose flour

1/2 teaspoon salt

1/2 cup (50g/1.8 oz) dried and coarsley chopped cranberries

2/3 cup (80 g/2.8 oz) white chocolate- chopped, plus extra for topping

1. Preheat oven to 325 degrees Farenheit/ 180 degrees Celsius.

2. Put butter, sugar, vanilla, salt and flour in a large mixing bowl with paddle attachment.

3. Mix together until just combined, not too creamy- just starting to come together.

4. Stir in dried cranberries and white chocolate with a wooden spoon.

5. Press dough evenly into an 8 inch square baking pan.

6. Bake in oven on centre rack until firm and lightly golden, about 30 mins.

7. Let cool on a wire rack.

8. Remove shortbread from pan and transfer to your work bench. Using a 2 inch circle cookie cutter, cut out circles by pressing into shortbread. Trim any cranberries from edges with a sharp knife. Store in an airtight container for up to a week.

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Sandy's Pumpkin Fluff

one can of pumpkin,
 one package sugar free vanilla pudding,
 one tub of reduced fat cool whip.

Pumpkin is just the plain pumpkin. Do not add milk to the pudding mix but just blend it into the pumpkin. Fold in the cool whip. I also added pumpkin pie spice for a bit of flavor and topped it off with a dollop of cool whip and a sprinkle of cinnamon.

Buttermilk Syrup

• 1/2 cup butter (1 cube)
• 1 cup sugar
• 1/2 cup buttermilk
• 1 tablespoon corn syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla

In a large saucepan, combine butter, sugar, buttermilk, and corn syrup.  Bring to a boil or medium to medium high heat.  Boil for 2 to 3 minutes.  Add baking soda and stir.  Remove from heat and add vanilla.  Serve warm.

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