Tarragon Marinade for Vegetables

1/2 cup olive oil
3 Tbsp strained lemon juice
3 Tbsp cider vinegar
1/8 tsp pepper
1 tsp salt
1 clove garlic, peeled and minced
2 Tbsp minced, fresh tarragon or 1 Tbsp dried

Combine all the ingredients and beat for 2 minutes, or process in a blender for 1 minute at low speed. Pour over warm vegetables and allow to marinate for several hours before serving.
Makes 3/4 cup.

NOTES
From herbs2000.com.
Soooo good, eaten both immediately or left to sit for a few hours.
I've used this over roasted root vegetables such as potatoes, carrots and parsnips.

Millionaire's Shortbread

Shortbread Base:
3/4 c butter, softened
1/3 c sugar
2 tsp vanilla extract
1 c all-purpose flour
1/2 c cornstarch
1/2 tsp baking powder

Caramel Filling:
1/2 c butter
1/2 c sugar
1/4 c golden syrup or dark corn syrup
1 (14 oz) can sweetened condensed milk

2/3 c (4 oz) semisweet chocolate chips

Preheat oven to 350 degrees. Line and 8" or 9" square pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.

Shortbread base: In a large bowl, using an electric mixer on medium speed, cream butter and sugar until smooth and lightened in color, about 2 minutes. Scrape down sides and bottom of bowl and beaters as needed with a rubber spatula. mix in vanilla. Sift together flour, cornstarch and baking powder and add to bowl. Mix on low speed until dough forms large clumps and holds together, about 1 minutes. If dough is too heavy to clump together with the mixer, use hands to push it together. Use fingers to press dough gently and evenly into prepared pan. Bake until top is golden and edges brown, about 25-30 minutes.

Meanwhile, prepare caramel filling: place butter, sugar, syrup and condensed milk in a large saucepan and cook over medium heat until mixture comes to a boil, stirring occasionally, about 10-15 minutes. Continue boiling, stirring gently and constantly, 4 more minutes. Mixture should darken to a light caramel color. Be careful, as mixture may splatter. Remove pan from heat and pour filling over shortbread.

Let caramel filling cool for 5 minutes, then sprinkle chocolate chips over filling. Let chips soften until they melt, about 5 minutes. Use a knife or spatula to spread melted chocolate over filling.

Let chocolate set until firm, about 2-3 hours. When set, cut shortbread into squares. Remove from pan and separate pieces. Store in a tightly sealed container at room temperature for up to 3 days, or bars may be frozen.

NOTES
From Hannaford.
Untried.

Scottish Flapjacks

1 c (2 sticks) butter, softened
2 c packed light brown sugar
1 Tbsp golden syrup or dark corn syrup
2 tsp vanilla extract
2 c old-fashioned oatmeal

Preheat oven to 350 degrees. Line a 9"x13" pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.

In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, syrup and vanilla until blended, about 1 minutes. Scrape down sides and bottom of bowl and beaters with a rubber spatula. Add oatmeal and mix until blended, about 30 seconds.

Drop clumps of dough onto prepared pan. Using fingers, gently press dough into an even layer.

Bake at 350 degrees until bubbling and light brown, about 30-35 minutes. Remove from oven and let sit until bubbles subside and surface appears solid, about 5-10 minutes.

Cut warm flapjacks into bars. Cool in pan until firm, about 1 hour. Remove cooled bars from pan, breaking apart any that stick together. Store in an airtight container at room temperature for up to 5 days, or bars may be frozen.

NOTES
From Hannaford.
Untried.