Recipes from Laura Child's "Dragonwell Dead"

a.  Lavender Egg Salad

8 eggs, peeled
2 Tbsp mincd green onion
1-1/2 Tbsp Dijon mustard
1/2 cup mayo
1/4 tsp salt
2 cups lettuce
8 slices chewy bread

Chop eggs.  Stir in onion, mustard, mayo, and salt.  Chill mixture.  Butter bread, then spread egg salad on 4 slices, and gently pile lettuce, then top with remaining slices.  Trim crusts, cut into qquarters, and keep covered with plastic wrap. 

b.  Profiteroles

1 cup milk
1/2 cup butter
1 cup APF
4 large eggs

Bring milk and butter to a boil, and while boiling, add flour all at once.  Stir rapidly until mixture forms a ball.  Remove from heat, and beat in eggs thoroughly, one at a time.  Place heaping tsps of dough on a greased cookie sheet, two inches apart. 

Bake at 425 deg for 20 mins.  Reduce heat to 350 deg, and bake for 10-15 mins until puffs are well-risen and dry.  When cooled, add favorite filling. 

c.  Lemon Jumble Cookies

6 Tbsp butter
1/2 cup sugar
Grated rind and juic from lemon
1 egg, baten
3 cups, self-rising flour
1-2 Tbsp milk

Cream buttr, then add sugar and grated lemon rind.  Stir in strained lemon juic and beaten eggs.  Sift flour, and sitr in lightly, adding milk as need to kep dough stiff. 

Turn dough into flour board, and divide into small pieces.  Roll each piece into an S shape.  Bak at 350 deg for 15-20 mins.

d. Haley's No Cook Peanut Butter Truffles

1/4 cup powdred sugar
1/2 cup sweetened condenseed milk
1 cup peanut butter
6 oz mini choco chip morsels
1/2 cup chopped nuts

Combine the first three ingredients, and stir until well blended.  Sit in mini choco chips, then chill until fir.  Gently shapee into balls, and roll in chopped walnuts or pecans.  Chill until firm

e.  Key Lime Scones

2-1/2 cups APF
2 Tbsp brown sugar
1 Tbsp baking powder
1 tsp salt
1 stick butter
1 cup milk
1 large egg
Finely grated zest from 3-4 key limes

Whisk together flour, sugar, baking powder, and salt.  Cut in butter with fork until coarse.  Combine milk, egg and key lime zest.  Add to flour mixture, and stir until flour is blended and sticky. 

Placed dough onto flourd board, and divide into two balls.  Gently flatten each ball until it is about 5'' in diameter, then cut into wdges.

Brush lightly with milk and sugar, and bake at 425 deg for 20 mins