Chocolate Chip Craisin Cookies

1/2 cup softened butter or Earth balance
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 egg
1 t vanilla extract
2 cups almond flour, gently packed
1/2 t baking soda
1/4 t salt
1/2 cup+ craisins
1/4 cup+ walnuts, chopped
8 oz Guittard extra dark chocolate chips

Preheat the oven to 375 degrees.
Mix butter and sugars together in a Kitchenaid mixer. Add the egg and beat on high for a couple of minutes. Add the vanilla.
In a separate bowl, add the baking soda and salt to the almond flour and whisk, making sure all the clumps, particularly of baking soda, are broken up. Add to the wet ingredients and mix until just combined. Add the walnuts and craisins and mix. Add more if you want more. Add the chocolate chips and mix until combined.
Drop onto one large or two medium cookie sheets lined with parchment paper. These cookies don't change shape much, so however big or small you make them is up to you. Bake for 8 minutes, then decrease the temperature to 350, and bake for another 4-6 minutes until lightly browned. Transfer to cooling racks immediately. Makes about 2 dozen cookies.

Cranberry French Toast, Lorraine (Napa Wine Tasting)

l loaf cinnamon - raisin bread
6 eggs
1 1/2 c milk
1 c half and half
1 can whole cranberry sauce

Topping:
1/2 stick butter
1/2 c brown sugar
1/2 c chopped walnuts

Put slices in a 9x13 pan.  Mix liquid ingredients, pour over bread and cover.  Refrigerate overnight.
Mix topping ingredients.  Spread cranberry sauce over bread and crumble topping over all.
Bake 350 degrees for about 50 mins.