Throughout December you can make the easy drive south (yes!) to North Pole, Alaska (101 Saint Nicholas Drive to be exact) and view the ice sculpture, ride down the long ice slide, and get a taste of true northern art form: small and large ice blocks carved into beautiful creations. The park is open daily, 11 am to 10 pm.
This Saturday, December 2nds marks the official opening of the ice rink at the Community Park. Come join the festivities, as the weather looks to be great for this event! Games, hot drinks–even s’mores (we Alaskans don’t stop grilling just because it’s winter). Noon till ? This is a fundraiser for the park; suggested donation is $5
It’s that time of year again–winter bazaar shopping! The biggest, and some say the best, is coming up this Saturday and Sunday, November 4th and 5th at Pioneer Park. Proceeds go toward UAF scholarships. Open both days, 10-4.
* 3 cups all-purpose flour
* 1 1/2 cups sugar
* grated peel of two lemons
* 1 1/2 cups slivered, blanched almonds
* 3/4 cup sweet butter, melted
* 5 eggs, beaten
* 1 1/2 cups flour
Preheat oven to 350 degrees. in large bowl, mix together flour and sugar. Gently mix in almonds. Add lemon peel, melted butter and eggs and mix. Turn dough onto floured board, and add additional flour (about two more cups) until dough doesn’t stick onto board. Dividi dough into two balls. Flatten each ball into 12″ x 3″ rectangle, approximately 1/2 inch thick. Bake on greased cookie sheet in preheated oven 30 minutes. Remove from oven, and slice each rectangle at 1 inch intervals, separating slightly at cuts. Return to oven and bake 20-30 minutes longer, or until golden brown. Biscotti will be crunchy.
Yield: Approximately 40 biscotti