Cinnamon Butter

• 1/2 cup unsalted butter room temperature
• 1/4 cup honey (not creamed)
• 1/4 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1 pinch salt

Mix it all together on Saturday, serve it with your cinnamon chip bread for Sunday brunch.

NOTE: (because there's always a note) 

• I probably used more cinnamon than called for and, in addition, I added a little cinnamon extract.  
• I might not use the extract again because it left a slight alcohol flavor (definitely not deal-breaker level though). If I think of it, I'll buy this and use it in both the bread and butter.

Italian Lemon Ricotta Cake

NOTE: next time try this one with more leavening. https://www.themediterraneandish.com/lemon-ricotta-cake/#wprm-recipe-container-87544

So if I were an annoying recipe blogger I'd start with a too-long story about buying huge tubs of ricotta for practically nothing at Sam's or Costco, but then what to do with all the leftovers?  Anyway, make this cake.

¾ cup butter, softened 1 ½ sticks

1 ½ cups sugar

15 ounces whole milk ricotta cheese

3 large eggs

1 teaspoon vanilla

1 large lemon, zested and juiced

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups flour

powdered sugar for dusting top of cake (optional)

Instructions

Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.

In a large mixing bowl or stand mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.

Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.

Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

NOTES:

• This cake is recommended for brunch or even breakfast and we agree it would be delicious.  It's denser, like a pound cake and not too sweet.  It would be pretty excellent with fruit on top,
• I didn't have a lemon (alas, no zest) but I did add 4 Tbsp of lemon juice and about a teaspoon of lemon extract.
• I also put a little lemon glaze on top (juice and powdered sugar).  It was good.
• AND, we didn't have it in the oven long enough and ended up throwing out all the center part.  The edges were excellent though and I'll definitely make it again.
• It would probably be amazing as a layer cake with lemon curd spread in the middle.

Restaurant style smashed potatoes

• 5 whole Large Red Potatoes
• 1 stick Butter, Softened And Cut Into Pieces
• 5 slices Bacon, Cooked And Crumbled
• 2 whole Green Onions, Sliced
• 3/4 cups Sour Cream
•  Salt To Taste (add Plenty!)
•  Freshly Ground Black Pepper To Taste (ditto!)
• 3/4 cups French Fried Onions, More For Topping

INSTRUCTIONS

Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in. 

Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!

Easy and delicious, but definitely not healthy.

Source: Pioneer Woman

Crock Pot Mushrooms

1 pound mushrooms
1/2 cup butter
1 envelope of ranch salad dressing mix

I stuff as many mushrooms as will fit into this little crockpot.
Melt the butter, add the dressing mix and pour over the mushrooms.

Cook on low for 3-4 hours.

MORE NOTES:

• As soon as the mushrooms start to get warm they'll reduce quite a bit.  Check after the first hour and stir in more mushrooms as space will allow.
• I like to buy my mushrooms at Costco.  The price is reasonable and the quality is better. (larger, more uniform sizes)
• I typically serve these as appetizers, but they would be pretty great with steak as well.

Citrus Sugar Gems

Ingredients

• 1 cup unsalted butter, at room temp
• 1½ cup white sugar
• 2 eggs
• 2½ cups flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 2 Tbsp lemon zest
• 2 Tbsp lime zest
• coarse sugar for rolling cookies in

Instructions

1. Preheat oven to 350º.
2. Using a mixer, beat the butter and white sugar at medium speed until light and fluffy. Add eggs and continue to beat for three more minutes.
3. Combine the dry ingredients in a large mixing bowl and stir well. Add to the butter/sugar mixture and beat at medium speed for several minutes. Add zest and continue to beat for two more minutes.
4. Roll dough into 1½" balls. Coat with coarse sugar. Place on a cookie sheet and bake for eight to ten minutes. Remove from pan and cool on cooling rack.

Kolaches

1 cup sour cream
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup (1 stick) butter or margarine, melted (If you use unsalted butter or margarine, add an additional 1/4 teaspoon salt)
2 teaspoons instant yeast OR 1 packet active dry yeast
1/2 cup lukewarm water
2 large eggs
1 tsp orange or lemon zest(or a few drops of lemon extract)
4 cups All-Purpose Flour

PINEAPPLE FILLING 
20-ounce can crushed pineapple, drained*
1 cup sugar(This was quite sweet, you could probably easily get away with 3/4 cup)
2 tablespoons cornstarch OR Instant ClearJel
2 tablespoons melted butter

*If you’re using cornstarch as the thickener, reserve 3 tablespoons of the pineapple juice, in which you’ll dissolve the cornstarch.

STRAWBERRY FILLING
1.5 lbs. frozen strawberries
1 cup sugar(This was quite sweet, you could probably easily get away with 3/4 cup)
2 tablespoons cornstarch OR Instant ClearJel
2 tablespoons melted butter

*If you’re using cornstarch as the thickener, reserve 3 tablespoons of the strawberry juice, in which you’ll dissolve the cornstarch.

STREUSEL TOPPING
2/3 cup All-Purpose Flour
1 cup sugar 
1/3 cup (about 5 2/3 tablespoons) melted butter
(This is more than enough streusel for a double batch of dough)

DOUGH: Warm the sour cream gently, and combine it with the sugar, salt, and butter or margarine in a large mixing bowl, or the bowl of an electric mixer. Cool the mixture to lukewarm (if it isn’t already that temperature), and add the yeast (if you’re using active dry yeast, dissolve it in the water first), warm water, eggs, and flour. Mix and knead the dough, using your hands, or a mixer, until it’s soft and smooth. Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap, and refrigerate the dough overnight. Note: This dough won’t rise much, so don’t worry about having to put it in a huge bowl.

Next day, remove the dough from the fridge, and divide it into about 24 pieces, each 1 3/4 ounces, about the size of a golf ball. Place the pieces on lightly greased or parchment-lined baking sheets, leaving about an inch between them. Flatten the balls till they’re about 1/2-inch thick, and allow them to rest for 10 minutes.

PINEAPPLE FILLING: In a medium-sized saucepan, heat the drained pineapple to boiling. If you’re using Instant ClearJel(r), mix it with the sugar, and stir this mixture into the pineapple. Immediately remove the filling from the heat, and stir in the melted butter. Cool to lukewarm before using.

If you’re using cornstarch, mix it with the reserved pineapple juice. Stir the dissolved cornstarch and the sugar into the hot pineapple, and cook over medium heat, stirring, till the mixture thickens and becomes clear. Remove it from the heat, stir in the melted butter, and let it cool to lukewarm before using.

STRAWBERRY FILLING: In a medium-sized saucepan, heat the strawberries to boiling, drain off excess juice(I removed ~1 cup). If you’re using Instant ClearJel(r), mix it with the sugar, and stir this mixture into the strawberries. Immediately remove the filling from the heat, and stir in the melted butter. Cool to lukewarm before using.

If you’re using cornstarch, mix it with the reserved strawberry juice or water. Stir the dissolved cornstarch and the sugar into the hot berries, and cook over medium heat, stirring, till the mixture thickens and becomes clear. Remove it from the heat, stir in the melted butter, and let it cool to lukewarm before using.

STREUSEL TOPPING: In a small bowl, mix together the flour and sugar, then add the butter, stirring till crumbs form.

ASSEMBLY: Using your fingers, make a wide, deep indentation in the center of each flattened dough ball. Don’t be afraid of being decisive here; you want to make a deep enough indentation that it doesn’t just disappear as the buns rise and bake. Place about 1 heaping tablespoon of the filling into each bun; crumble a little of the streusel on top. Cover the kolaches, and allow them to rise for about an hour; they won’t necessarily double in bulk.

Bake the kolaches in a preheated 350°F oven for 15 to 20 minutes, till they’re golden brown. Remove them from the oven, and serve warm, or at room temperature.

Notes
*I didn't get a picture, but mine came out looking like your average grocery store danish, not very tall at all, but they have a lovely texture.
*I'm sure you could substitute just about any frozen berry for the strawberries without any complications.
*There are loads of other filling recipes online.
*I only got two out of the 4 pans of assembled kolaches baked before we had to leave for the vigil mass; the remaining pans were left out for ~4 hours and there was not a noticeable difference between the them and the ones that had risen for an hour.

Raspberry Almond Shortbread Thumbprints

Cookie
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond flavoring
2 cups all-purpose flour
1/2 cup seedless raspberry jam in a squeezable container

Glaze
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract

Combine softened butter, sugar and 1/2 teaspoon almond flavoring in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.

Heat oven to 350°F.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.

Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

NOTES:

• Really outstanding cookie
• The squeezable jam isn't essential, but really does make everything easier.
• Source

Rhubarb bars

CRUST
1 c flour
5 tbls powdered sugar
1/2 c butter, softened

FILLING
1 1/2 cups sugar
2 eggs
2 cups rhubarb
1/4 flour

Mix the crust ingredients.  Pat into a 9 x 13 pan.  Bake for 15 minutes at 350 degrees.
Mix filling ingredients and pour over the top of the baked crust.  Bake at 350 for an additional 35 minutes.  Cool and cut.

NOTES:

• Delish and easy!
• The crust was buttery and delicious.
• The filling was a little sweet and could have used more rhubarb.  Next time try three cups of rhubarb with this amount of sugar or 1 1/4 cups of sugar with the 2 cups of rhubarb.
• Source: Parish cookbook from Sacred Heart in Norfolk, NE (p. 222)
  
  
  
  

Cut out Sugar Cookies

This recipe was everything it promised!

• It requires NO CHILLING!
• The dough can be frozen!
• The baked cookies can be frozen!
• The decorated cookies can be frozen!
• And more importantly, it's yummy.

3 cups unbleached, all-purpose flour

2 teaspoons baking powder

1 c sugar 

2 sticks (salted) butter, cold & cut into chunks

1 egg

3/4 tsp pure vanilla extract

1/2 tsp pure almond extract

Instructions:

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack. 

My Notes:  Seriously, this was the easiest to handle dough I've ever used!  If I could find a pie crust equivalent, I'd be set!

Source: Bake at 350

Update: one batch Mede 62 of these.

Almond Roca

1 cup brown sugar
1/2 pound butter
3 almond hershey bars, chopped

Chop bars and place on cookie sheet.
Melt better, add sugar and stir constantly.
Turn head down to keep boiling until 280 degrees.
Pour over candy bars and quickly spread it around with the back of a spoon.

Store in a dry place.
And you'll probably want a double batch.

Classic Lemon Bars

Crust:
1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 cup confectioners' sugar
3 tablespoons cornstarch
1 1/2 teaspoons salt

Filling:
2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unbleached all-purpose flour
1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons coarse salt
1/4 cup plus 1 tablespoon milk
1/4 teaspoon coarse salt


To make crust: In the bowl of a food processor, combine all the dry crust ingredients. Process briefly until they're mixed.  Add butter to processor and process until mixture resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.

Pour crust mixture into sprayed (or buttered) cake pan, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to 350 degree oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.

Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.

Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.

NOTES:

• Original source here.  
• It's rare to find a recipe from a professional source, yet so poorly written.   The filling and crust ingredients are randomly jumbled together and there is no effort made to differentiate which measurement of salt and flour goes with which part of the recipe.  I divided it into what I did above and it worked, for what it's worth.
• Also, the original recipe starts with having you turn on the oven and then tells you to mix the crust and put it in the freezer for 30 minutes.  It takes my oven about 5 minutes to pre-heat, so I also adjusted that direction as well.
• The crust calls for 1 1/2 tsp. of salt which is definitely on the high side.  It does make kind of an interesting combination with the sour topping, but feel free to divide that amount in half if you don't think you'd like that.  Really, it would be good either way.
• Despite the writing, the bars are delicious and the crust has a nice shortbread quality that is still firm the next day.

Potato Chip Cookies

3/4 cup (3.75 ounces) flour
1 1/2 ounces potato chips, crushed fine (1/2 c)
1/4 c pecans, toasted and chopped fine
1/4 tsp salt
8 tbls butter, cut into 8 pieces, softened but still cool
1/4 c granulated sugar
1/4 c powdered sugar
1 large egg yolk
1/2 tsp vanilla extract

1. Adjust oven rack to middle position and heat oven to 350 degrees.  Line 2 rimmed baking sheets with parchment paper.  Combine flour, potato chips, pecans, and salt in bowl.
2. Using stand mixer fitted with paddle, beat butter and sugars on medium-high speed until pale and fluffy, about 3 minutes.  Add egg yolk and vanilla and beat until combined.  Reduce speed to low and slowly add flour mixture in three additions.  Roll dough into 1 inch balls and space 3 inches apart on baking sheets.  Flatten dough balls to 1/4 inch thickness with bottom of floured drinking glass.
3. Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10-13 minutes, rotating sheet halfway through baking.  Let cookies cool completely on sheets, about 15 minutes.  Serve.  Can be stored in airtight container at room temperature for up to 2 days.

NOTES:

• This recipe came from the June/July 2012 issue of Cook's Country.
• As expected, they paid way more attention to the details than I would.  For example, after testing a whole bunch of chips, they recommend Cape Cod 40% Reduced Fat Potato Chips as the best.  I, on the other hand, used 2 small bags of Lays that have been languishing in my snack drawer forever.  I thought they worked fine.  Heck, there's already 1/2 cup of butter in 24 cookies!  That's more fat per serving than I put on my toast in the morning, so I don't think the chip choice is worth counting.  Also, my cookies held their shape and did not get excessively brown on the edges so I'd probably make the same choice again.
• I did not have pecans and sadly, will not until they're less than $8/lb.  I did have a few cashews though and they worked really well.  I think some kind of nut is an important addition to both flavor and texture in this cookie.
• These were a really good cookie and had that wonderful sweet/salty thing happening.  Yum!

Shortbread Tea Tarts

Photo Credit:
J. M. Klejeski

Crust:
1 cup (227 grams) (2 sticks) unsalted butter, room temperature
1/2 cup (55 grams) confectioners (powdered or icing) sugar
1 teaspoon pure vanilla extract
1 1/2 cups (200 grams) all purpose flour
3 tablespoons (30 grams) cornstarch (corn flour) or rice flour
1/4 teaspoon salt

• Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter).
• In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (1-2 minutes) until smooth. Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated. If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 30-60 minutes.
• Take a scant 1 tablespoon of shortbread dough (about 15 grams) and place in the center of each muffin tin. With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin. Once filled, cover and place the tart pan, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)
• Meanwhile, preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven.
• Bake for approximately 20 minutes or until lightly golden brown. About halfway through the baking time, if the shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (They can be frozen.)

Filling:
8 ounces cream cheese (not low fat)
1/2 c sugar
1 tsp vanilla

Fruit:
We used blueberries and raspberries, but kiwi, tiny strawberries, or blackberries would also be good.

Notes:
The original recipe is here.  There were lots of warnings about how fragile the crusts were, but mine came out of the pans really well.  I did take care to weigh the dough (15 grams, as suggested) and when I pushed them into the mini-muffin tins, I made sure the sidewalls weren't thin at all.  The impressions I made were more bowl shaped, resulting in fairly thick bottoms and walls.  Fortunately, the shortbread was delish (!) so this wasn't a problem at all.

We piped my standard fruit pizza filling into each (rather than the sweetened condensed milk version on the original recipe), topped it with a berry, and refrigerated them until the tea party.

I made the crusts early in the week, and just filled them a few hours before serving.  It is now the day after though and they're still very good.

Vodka Pie Crust

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into small bits
1/4 cup cold vodka
1/4 cup cold water


1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes.

Originally from Cooks Illustrated

You can use all butter, which results in a crisper, firmer crust.  The butter/shortening blend makes the most tender pie crust I've ever had.

Buttermilk Syrup

1-1/2 cup sugar
3/4 cup buttermilk
1/2 cup butter
2 tbsp corn syrup
1 tsp baking soda
2 tsp. vanilla

In a saucepan combine the first five ingredients and boil for 7 minutes.  Remove from heat and stir in the vanilla.

Keeps well in a jar in the fridge.

Source: Donna Shogren

Twix Bars

But so much more decadent than that.  Shortbread, vanilla bean caramel, bittersweet chocolate and grey sea salt all combined to make one of the most perfect and praised treats I've ever made.


Now I tweaked this rather significantly from Annie's Eats, most notably by replacing the caramel recipe entirely with a half batch of the caramel that I make at Christmas, after discovering that the original didn't work too well.  


Crust
2 cups flour
2 tsp. baking powder
1/2 cup brown sugar
1 cup butter


Caramel
1/2 lb. butter
1 lb. brown sugar
8 oz corn syrup
1 cans sweetened condensed milk
2 tbsp rum(optional)
1/2 tbsp vanilla paste
1/2 tsp salt


Chocolate
8 oz. bittersweet or semisweet chocolate, chopped
1 stick butter


To make the shortbread layer, preheat the oven to 325° F.  Line a 9 x 13-inch baking pan with parchment paper.  In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside.  In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes.  With the mixer on low speed blend in the dry ingredients just until incorporated.  Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.  Bake 15-18 minutes or until golden.  Transfer the pan to a wire rack and let cool completely.


In a large kettle melt butter, stir in brown sugar, rum and salt. Gradually add corn syrup and milk, stirring constantly. Cook over medium heat until it reaches firm ball stage(245 to 250). Remove from heat and stir in the vanilla.  Pour over the crust and allow to cool until firm.


Melt the chocolate and butter together, stir until smooth.  Spread over the caramel and sprinkle lightly with sea salt.


Use the parchment to lift the bar out of the pan; cut into 1-inch squares. Store in the refrigerator.

Espresso Hazelnut Toffee

1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp. salt
1-1/2 tsp. molasses
1-1/2 tsp. espresso powder
6 oz semisweet chocolate
1/2 cup chopped hazelnuts

In a saucepan combine butter, sugars, salt, molasses, and espresso powder. Stir occasionally until you reach 250 degrees; then stir constantly until it reaches 300 degrees, remove from the heat and spread on a silicone mat. Score and let cool. Melt the chocolate and spread over the toffee, sprinkle with hazelnuts, let cool and break into pieces.

Fleur de Sel Toffee

8 oz. salted butter
8 oz. sugar
1 tsp salt
3 tbsp. water
1 tsp. vanilla
Fleur de Sel

Combine butter, sugar, salt, and water in a saucepan. Cook over medium heat stirring constantly until it reaches 300 degrees, remove from heat and stir in the vanilla. Pour onto a silicone mat or parchment and spread thin, sprinkle lightly with fleur de sel. Score, let cool and break into pieces.

Vanilla Rum Caramels

1 lb. butter
2 lb. brown sugar
16 oz corn syrup
2 cans sweetened condensed milk
1 tbsp vanilla paste
1/2 tsp salt
1/4 cup dark rum

In a large kettle melt butter, stir in brown sugar, rum and salt. Gradually add corn syrup and milk, stirring constantly. Cook over medium heat until it reaches firm ball stage(245 to 250). Remove from heat and stir in the vanilla. Pour into a well buttered jelly roll pan. Let cool until set and then cut into 1 x 3/4 inch pieces and wrap in waxed paper.

Makes ~200 pieces