Finally I was able to get some good quince and made the dessert I promised some time ago! Simple and full of elegant flavors; this dessert is one of my favorite fall/winter desserts. If you have a chance to buy nice, firm quinces your dessert would be ready in an hour, with no much effort.

Quince Dessert (6 servings)

• 3 quinces (total of approximately 750gr ~ 25 oz)
• 6 - 7 Tbs sugar
• 6 - 7 whole cloves

1. Wash and cut the quinces lengthwise in half
2. Cut the stem, scoop out the seeds, reserving all. If you like, you can also peel them, again reserving the peels
3. Put the half quince pieces, hollow side facing up in a saucepan with a lid, next to each other, in one layer. Fill the seed holes with sugar (1 Tbs each should be plenty.)
4. Put the seeds, peel and the cloves in the pan (use these to prop up any of the quinces that do not want to stand up on their belly.) Add 2 cups of water to the pan
5. Using low heat, cook the dessert until the water becomes a thick syrup; about an hour
6. Serve warm, if you can, using some of the syrup as a topping. With a mound of whipping cream on top!

After a great 3 weeks vacation in Turkey and 5 weeks of procrastinating, I am finally back to blogging world. Let’s hope I will not fall behind as long as I did this time.

These cookie recipe came in my way in a local grocery store where you can buy bulk food. Despite the butter amount, I didn’t want to alter the recipe. Especially after finding great reviews on a website.

Apparently, you can use it as a Christmas tree decoration. So, if you are up to something new for your tree you might want to give this one a chance.

I liked eating these with a slice of Dubliner cheese on top, with a glass of freshly brewed tea.

* 1/2 cup butter
* 1/4 cup white sugar
* 1/2 cup rye flour
* 1 cup all-purpose flour
* 1/8 teaspoon baking powder
* 1/4 teaspoon salt
* 3 tablespoons water

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough.
3. Roll out onto floured board. The thinner the dough, the crispier the cookies will be. I have rolled the dough about 5mm thickness.
4. Cut into 2 1/2 inch rounds using cutter or floured glass. Cut small hole off center with a thimble (to hang on tree when done).
5. Bake on ungreased cookie sheet at 375 degrees F (190 degrees C) or until slightly brown. Cool and hang on tree with ribbon or yarn.