The Delirious Fortuitous Incomprehensible Rabid Meanderings of a Feeble Mind

Date Filled Cookies

2012-01-14T00:07:00.000-07:00

½ c butter

1 c sugar

½ c milk

1 egg

1 t vanilla

½ t salt

3½ c flour

3 t baking powder

2 c dates (8 oz) cut up

1 c water

¼ c sugar

1 t flour

1 t vinegar

1 t vanilla

Beat butter, 1 c sugar, milk, egg and 1 t vanilla. Stir in salt, 3½ c flour and baking powder. Place in covered bowl and refrigerate at least 4 hours. Meanwhile, mix dates, water ¼ c sugar, 1 t flour and vinegar. Boil and cook til thick. Add 1 t vanilla and cool.

Roll out dough and cut into 2½" circles. Place 1 circle on cookie sheet, add 1 T filling, and cover with another circle. Press edges with fork to seal and make a slit in top with knife. Bake 10-12 minutes at 375°

Apricot-Coconut Cookie Bars

2011-12-17T00:09:00.000-07:00

½ cup butter, softened

¼ cup sugar

1 1/3 cups sifted all purpose flour

½ t baking powder

¼ t salt

2 eggs, well beaten

1 can Eagle brand sweetened condensedmilk

1 1/3 cups flaked coconut

1 can finely chopped dried apricots

In medium bowl, combine butter, sugar,and 1 cup flour. With two knives or pastry blender, cut ingredientstogether until mixture resembles coarse corn meal. Press pastryevenly on bottom and 1” up sides of a buttered 9” square bakingpan. Bake in moderate 350°F oven about 25 minutes. Remove from oven;set aside. Hold oven temperature at 350°F. Into mixing bowl, sifttogether baking powered, salt and remaining flour. Stir in eggs,sweetened condensed milk, coconut and apricots; mix well. Spreadmixture evenly over baked pastry. Return to oven. Bake 35 minuteslonger or until top is firm. Cool in pan. Cut into bars.

Makes about 20 bars.

Chocolate Peanut Clusters

2011-12-10T00:00:00.000-07:00

2 (4 oz) barssweet cooking chocolate

2/3 cup EagleBrand Sweetened condensed milk

1 cup shelledunsalted whole peanuts

In top of doubleboiler, melt chocolate over hot water. Remove from heat. Addsweetened condensed milk and nuts; stir until all nuts are covered.Drop by teaspoonfuls onto buttered baking sheet. Refrigerate several hours.

NOTE: if desired,pecans, cashews, walnuts or seedless raisins may be substituted forthe peanuts.

Makes about 2dozen 1¾” diameter candies

Fruit and Oatmeal Bars

2011-12-03T17:04:00.000-07:00

6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan

2 cups rolled oats

½ cup mixed seeds, such as pumpkin, sunflower and sesame

½ cup honey

½ cup dark brown sugar

1/3 cup maple syrup

Pinch of salt

1 ½ cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)

1 teaspoon ground cardamom or cinnamon

2 tablespoons of butter

1.Heat oven to 350 degrees. Line a 9-inch-square baking pan withparchment paper or foil, letting a few inches hangs over side of pan.Brush with oil
2. Spread oats and seeds on another baking pan andtoast in oven just until golden and fragrant, 6 to 8 minutes, shakingpan once.
3. In a saucepan, combine oil, butter, honey, brownsugar, maple syrup and salt. Stir over medium heat until smooth andhot. In a mixing bowl, toss together toasted oats and seeds, driedfruit and cardamom. Pour hot sugar mixture over and stir until wellcombined.
4. While mixture is warm, transfer to prepared pan,pressing into pan evenly with an offset spatula.
5. Bake untilbrown, 25 to 30 minutes. Transfer pan to a rack and let coolcompletely. Using the overhanging foil or paper, lift out of pan andplace on a work surface Cut into bars, about 1 ½ inches by 3 inches.

Date & Coconut Balls

2011-11-26T00:22:00.000-07:00

1 egg
½ c sugar
1 c dates
½ c nuts (chopped)
1½ c Rice Krispies
fine coconut

Beat egg and add sugar and dates. Cook in double boiler to moisten dates. Stir in nuts and Rice Krispies. Shape into balls and then roll in coconut.

Yields 2-3 dozen

ArtFire Collection: Trot Out The Turkeys

2011-11-20T13:53:00.000-07:00

Trot Out The Turkeys

Curated By: CTurtlezOddzn...

ArtFire.com

Craft Tutorials

Easy Blueberry Shortcake

2011-11-19T00:22:00.000-07:00

4 individual sponge cakes

2 cups blueberries

Reddi wip Original Dairy WhippedTopping

Top each cake with ½ cup blueberriesand Reddi wip

Fruity Pudding Snack

2011-11-12T00:18:00.000-07:00

¼ banana, sliced

2 vanilla wafer cookies, coarselycrushed

1 pudding cup (3.5 oz) snack packvanilla

Reddi wip original dairy whippedtopping

Add bananas and cookies to pudding cupmix lightly. Top with Reddi wip Serve immediately

Blueberry Banana Smoothie

2011-11-05T14:26:00.000-06:00

1 medium banana, cut into chunks

1 cup frozen blueberries

¾ cup vanilla soymilk

1 T honey

½ cup ice cubes

Combine all ingredients in blender.Blend to desired consistency. Divide between two glasses.

Trick-Or-Treat by George L Ehrman

2011-10-31T00:59:00.000-06:00

Witches and ghosts and goblins and elves

And all of them almost afraid of themselves,

Sneaking about in the oldest of places

And all of them wearing the scariest faces!

Where do they come from?

Who can they be?

Why every year do they come visit me?

But when the refreshments are gone from the scene,

They soon all depart until next Halloween!

Blueberry Waffle Strusel

2011-10-29T00:17:00.000-06:00

¼ cup firmly packed brown sugar

¼ cup chopped pecans

1 T butter, softened

½ t ground cinnamon

1 package frozen blueberry waffles

1 (10 oz) package frozen blueberries,thawed and drained

vanilla ice cream if desired

In a small bowl, combine sugar, pecans,butter and cinnamon; set aside.

Place waffles on a baking sheet thathas been sprayed with no-stick cooking spray. Top with drainedblueberries. Sprinkle with streusel mixture.

Bake in a preheated 375°F oven 20minutes or until golden brown and bubbly. Serve with ice cream, ifdesired.

Presenting: Vanilla Zen Silky Botanical Body Lotion by Essensu

2011-10-28T00:52:00.002-06:00

Essensu has done it again. Just when I started to think that I couldn't find a better scent than her Lilac Bloom; along comes Vanilla Zen.

Here's what Tami of Essensu has to say about her Vanilla Zen skin-loving body lotion:

Our Vanilla Zen Silky Botanical Body Lotion is packed with moisturizing plant butters and oils which, soak right into thirsty skin. We include shea, soy and cocoa butters, and nourishing apricot oil to assure moisture is restored to your skin.

❥ Our Vanilla Zen is our own custom blend of a selection of the best smelling vanillas available, and is comprised of scent blends of: French vanilla, African vanilla, fresh, crisp vanilla beans, together with rich, buttery vanilla on a dry down of a sweet vanilla flower, with only a hint of musk.

❥ Further enhanced with botanical extracts such as aloe leaf, fennel and sage, in addition to wheat protein and vitamin E, assures your skin will be left soft, smooth and replenished.

❥ Vegan friendly.

❥ Long lasting moisture retention formula.

❥ No phthalate fragrance oil.

And here is what I have to say about it. Vanilla Zen is a very luxurious lotion. It glides on and doesn't leave a tacky feeling like some lotions can as it soaks into your skin. It leaves your skin silky smooth and smelling heavenly with a very relaxing vanilla scent. Anyone who loves Vanilla will be quite pleased with Essensu's Vanilla Zen scent.

If your a luxury lotion, vanilla scent lover... then Vanilla Zen body lotion is a match made in heaven for you. I highly recommend this product and if you happen to be surrounded by others either at work or at the gym or at home or at a co-op or workshop or open house who happen to think Vanilla is a superb scent and love silky smooth hydrated skin...Make sure you buy more than one of this item... I'm serious. Learn from my lesson below.

I went to the annual open house for this years workshop to learn something new, for fellowship and to meet new friends. There's usually a light lunch and snacks served at various points throughout the day. I always help out with the clean up after this event and I always leave with my hands seriously dried out from the dish soap used. Not to mention the disinfecting stuff. So this time I came prepared with my bottle of Vanilla Zen. It worked like magic on my hands. The scent was intriguing to those around me. All the ones that like Vanilla were impressed with the long lasting, pleasant scent. Several insisted that I share the name of my perfume and wouldn't believe me when I said it wasn't perfume but my body lotion. Can you see where this is going? Well I showed the two who doubted me the bottle of Vanilla Zen body lotion. I even allowed them to try some to prove that it really was a lotion and not a perfume. Yep, that was the beginning of my misfortune. They loved it. And so they told their friends and pretty soon, I lost track of my bottle cause they just had to show so and so this amazing product. While I couldn't be sure where my bottle was exactly located, I could definitely tell from the wonderful smell of Vanilla Zen that started to waft through the air that others were enjoying it, too. By the time I tracked it down, it was nearly empty. I had just enough to use on my son's dry, itchy back from his having gone swimming earlier in the day. And this my dear friends and readers is why I encourage you to get yourself two. Then you'll always have a back up should others happen to want to take a sample of your luxurious Vanilla Zen body lotion so that they can have a Zen moment, too.

Magic Pumpkin Pie

2011-10-22T00:57:00.000-06:00

Magic Pumpkin Pie

1 unbaked 9” pastry shell

2 cups (16 oz can) canned pumpkin

1 can Eagle brand sweetened condensedmilk

1 egg

½ t salt

½ t nutmeg

½ t ginger

¾ t cinnamon

In a large bowl, blend together allingredients. Turn into shell. Bake in moderate 375°F oven 50 to 55minutes or until knife inserted near center comes out clean. Cool.Refrigerate at least 1 hour.

Slow Cooker Lasagna

2011-10-16T00:28:00.000-06:00

1 lb ground meat

1 cup chopped onion

3 cups spaghetti sauce

1 cup cottage or ricotta cheese(optional)

3 cups shredded cheeses – use anykind or use 1 cup of 3 different kinds (mozzarella, cheddar, orcommodity)

1 (8 oz) package of lasagna noodles,uncooked

Brown meat, drain and rinse off anyfat. Return meat to pan and add onion and spaghetti sauce. Mixwell.
Spoon layer of meat mixture on bottom of slow cooker, about1/3 cup. Add a double layer of broken noodles (3 noodles) on top ofmeat. Cover noodles with one cup of meat sauce, 1/3 cup ofcottage/ricotta cheese and one cup of shredded cheese.

Add second layer of borken noodles (3noodles) one cup of meat sauce, 1/3 cup cottage/ricotta cheese, andone cup shredded cheese.

Add a third layer using the rest of thenoodles, meat sauce and cheeses.

Make sure to cover all noodles by usinga spoon to spread sauce and cheese over them.

Pour one cup of water over the top oflasagna and cover with a tight fitting lid. If your lid is not tightenough, cover with tin foil and then put on lid.

Cook on low for 6 hours or on high for3 or until the noodles are tender.

Yield 8 servings – serving: about 2cups

per serving: calories 525, fat 31 g,protein 29 g, carbohydrate 31 g, fiber 2 g

TIP: slow cooker lasagna does not cutinto squares as traditional lasagna but is spooned out like acasserole. Serve with fresh bread spread lightly with butter or oiland sprinkled with Parmesan cheese and placed in the oven for about 2 minutes at 400°F or until cheese is melted.

Mocha Magic Chocolate French Fudge

2011-10-15T03:59:00.000-06:00

3 cups semi-sweet chocolate chips

1 can Eagle Brand Sweetened condensedmilk

Pinch Salt

1½ Tablespoons instant coffee, dryform

½ cup ground nut meats, optional

In top of double boiler, melt chocolateover hot water; stir occasionally. Remove from heat. Add sweetenedcondensed milk, salt, vanilla extract and nut meats, if used. Stironly until smooth. Turn into waxed paper lined 8” square pan;spread mixture evenly and smooth surface. Refrigerate about 2 hoursor until firm. Turn candy out onto cutting board. Peel off paper.With a sharp knife, cut fudge into serving size pieces. Store inairtight container.

Makes about 1¾ pounds

Pom-Orange Granita

2011-10-14T16:50:00.000-06:00

1 (32 oz) bottle of Pomegranate juice

1 cup orange juice

1 cup sugar

In large bowl, combine pomegranatejuice, orange juice and sugar. Whisk until sugar is dissolved. Pourmixture into 13x9” baking pan; cover with plastic wrap. Place infreezer and freeze overnight or a minimum of 6-8 hours. To serve,scrap a large spoon across surface to create large ice particles.Spoon granita into chilled glasses.

Magic Chocolate French Fudge

2011-10-08T00:58:00.000-06:00

3 cups semi-sweet chocolate chips

1 can Eagle Brand Sweetened condensedmilk

Pinch Salt

1½ teaspoons vanilla extract

½ cup ground nut meats, optional

Makes about 1¾ pounds

Luscious Lime Chiffon Pie

2011-10-01T16:59:00.000-06:00

1 baked 9” pastry shell, cooled

3 eggs, separated

1 can Eagle brand sweetened condensedmilk

Green food coloring

½ cup lime juice

2 t grated lime rind, optional

¼ t cream of tartar

1 cup (½ pint) heavy cream, chilled

1 T sugar

In a large bowl, beat egg yolks untilthick and lemon-colored. Continue to beat gradually add sweetenedcondensed milk. Add food coloring. Beat until well blended. Add limejuice and 1 teaspoon of the grated rind. Beat well. Beat togethercream of tartar and egg whites until soft peaks form. Gently foldinto lime mixture. Pour into baked shell. Refrigerate 5 hours, oruntil set. At serving time, whip cream until stiff, Fold in sugar.Garnish chilled pie with whipped cream and sprinkle remaining gratedrind over top.

Banana Cream Cheese Pie

2011-09-24T16:58:00.000-06:00

1 baked 9” pastry shell cooled or 9”crumb crust

1 (8 oz) package cream cheese, softened

1 can Eagle brand sweetened condensedmilk

1/3 cup ReaLemon reconstituted lemonjuice

1 t vanilla extract

4 medium size ripe bananas

2 T lemon juice

In a medium bowl, beat softened cheeseuntil light and fluffy. Gradually stir in sweetened condensed milkuntil thoroughly blended. Stir in lemon juice and vanilla. Slice 3bananas; line crust with banana slices. Turn filling into crust.Refrigerate 2 to 3 hours. Slice fourth banana; dip in lemon juice.Garnish top of pie with banana slices.

Peanut Butter Drops

2011-09-11T12:46:00.000-06:00

8 (1 oz) squaressemi-sweet chocolate

2/3 cup EagleBrand Sweetened condensed milk

½ cup miniaturemarshmallows

¼ cup peanutbutter

1 teaspoon vanillaextract

½ cup coarselychopped peanuts

In top of doubleboiler, melt chocolate over hot water. Stir in sweetened condensedmilk and marshmallows. Cook; stir constantly until marshmallows aremelted. Remove from heat. Stir in peanut butter, vanilla and choppedpeanuts. Spoon mixture into small fluted candy cups.

Makes 1¼ pounds

Blueberry O Cheese Pie

2011-09-10T00:56:00.000-06:00

Blueberry O Cheese Pie

Crust:

1 baked 9” pastry shell cooled or 9”crumb crust

Basic Filling:

1 (8 oz) package of cream cheese,softened

1 can Eagle brand sweetened condensedmilk

½ cup ReaLemon reconstituted lemonjuice

1 t vanilla extract

In medium bowl, beat softened cheeseuntil light and fluffy. Gradually stir in sweetened condensed milkuntil thoroughly blended. Stir in lemon juice and vanilla. Turn intocrust. Refrigerate 2 to 3 hours.

Glaze

1 cup sugar

2 T cornstarch

2 cups (1 pint) fresh blueberries,washed, drained, stemmed

1 cup water

In small saucepan, combine sugar andcornstarch. Measure ½ cup berries; crush. Add crushed berries andwater. Cook over medium heat; stir constantly until thickened andclear. Cool. Arrange remain 1½ cups blueberries atop pie. Pour glazeover top of chilled pie.

Peanut Butter Fruit Squares

2011-09-03T00:52:00.000-06:00

1 cup pitted drieddates

½ cup seedlessraisins

½ cup currants

¼ cup Eagle BrandSweetened condensed milk

1 cup peanutbutter

Confectioners'sugar

Put fruits throughfood chopper; place in medium bowl. Add sweetened condensed milk andpeanut butter; stir until blended. Sprinkle bottom of 8” square panwith sugar. Turn mixture into pan; press evenly onto bottom. Sprinkletop with sugar. Refrigerate until firm. Cut into 1” squares withsharp knife.

Makes 1 1/3 pounds

Frosted Strawberries

2011-08-27T00:51:00.000-06:00

2/3 cup EagleBrand Sweetened condensed milk

2 2/3 cups flakedcoconut

1 (3 oz)strawberry flavored gelatin

½ cup groundblanched almonds

½ teaspoon almondextract

Red food coloring

1 cup siftedconfectioners' sugar

2 Tablespoonsheavy cream

Green foodcoloring

In medium bowl,combine sweetened condensed milk, coconut, 3 tablespoons gelatin,almond extract and enough red food coloring to tint mixture astrawberry shade. Form small amounts ( about ½ tablespoon) intostrawberry shapes. Sprinkle remaining gelatin into a flat dish; rolleach strawberry to coat. Place on waxed paper; refrigerate

To makestrawberry hull: combine sugar, cream, and green food coloring. Spooninto pastry bag with open star tip. Pipe small amounts atop eachstrawberry.

Other fruits andvegetables may be made from the above recipe by using the appropriatecolor and flavor of gelatin

Makes 1 pound.

Molasses Taffy

2011-08-20T00:49:00.003-06:00

1 can Eagle BrandSweetened condensed milk

½ cup molasses

1/8 teaspoon salt

In heavy, shallowsaucepan, combine sweetened condensed milk, molasses and salt. Cookover medium heat; stir constantly, to 235°F on candy thermometer oruntil a little drooped into very cold water forms a semi-firm ballwhich holds its shape when taken from the water. Immediately removefrom heat. Pour into a buttered 8” square pan. Let stand until coolenough to handle. Pull taffy between buttered fingers until shiny andlight colored. Twist into a rope about ¾” thick. Cut into 1”pieces with kitchen scissors. If desired, wrap taffy.

Makes ¾ pound.

Apricot Coconut Balls

2011-08-13T00:48:00.001-06:00

1½ cups driedapricots, finely chopped

2 cups flakedcoconut

2/3 cup EagleBrand Sweetened condensed milk

Confectioner'ssugar, optional

In large bowl,combine apricots and coconut; blend well. Stir in sweetened condensedmilk. Shape into small balls. If desired roll in confectioners'sugar. Let stand at room temperature until firm.

Makes 1½ dozen 1¼inch diameter balls

Chocolate Caramels

2011-08-06T00:46:00.000-06:00

1 can Eagle BrandSweetened condensed milk

1 cup light cornsyrup

1 Tablespoonbutter

1/8 teaspoon salt

2 (1 oz) squaresunsweetened chocolate

1 teaspoon vanillaextract

In medium heavysaucepan, combine sweetened condensed milk, corn syrup, butter andsalt. Cook over medium heat; stir constantly until temperature ofmixture reaches 200°F on candy thermometer. Add chocolate, half asquare at a time; stir until melted. Continue cooking over mediumheat; stir constantly until temperature of mixture reaches 235°F oncandy thermometer or until a little mixture dropped into very coldwater forms a firm ball when removed from the water. Remove fromheat; stir in vanilla. Pour into a 9x5x2¾ inch buttered loaf pan.Cool. Cut into pieces.

Makes about 1pound.

Triple Treat Fondant

2011-07-30T00:05:00.000-06:00

½ cup butter

1 teaspoon salt

2/3 cup EagleBrand Sweetened condensed milk

7 cups siftedconfectioners sugar

In medium bowl,cream butter and salt. Blend in sweetened condensed milk untilsmooth. Gradually add sugar; blend well after each addition untilmixture becomes very stiff. Turn mixture onto a clean pastry board.Carefully knead in any remaining sugar. ( NOTE: mixture should besmooth not sticky) Divide fondant into 3 equal portions. Add desiredflavorings. With palms of hand, shape small pieces of each mixtureinto balls or patties. Place on waxed paper lined baking sheet. Ifdesired, decorate tops of candies with chocolate sprinkles, wholeglace red or green cherries or whole nut meats. Refrigerate severalhours or overnight.

Variations:

Maple: Add ½teaspoon of maple extract to one portion of fondant; blend well.

Peppermint: Add 1teaspoon peppermint extract and desired food coloring to one portionof fondant; blend well.

Almond: Add 1teaspoon almond extract and desired food coloring to one portion offondant; blend well.

Makes 2¼ pounds.

Tarragon Chicken Salad

2011-07-24T00:23:00.000-06:00

1 cup plain yogurt

1 t dry tarragon

1 T Dijon mustard

3 cups cooked diced chicken

2/3 cup minced celery

2/3 cup minced scallions

1¼ cups halved cherry tomatoes

Salt and Pepper to taste

6 cups mixed greens

In a bowl combine yogurt, tarragon, andmustard. Let stand for 10 minutes. To the yogurt mixture, addchicken, celery, scallions, tomatoes, and seasoning to taste. Letstand for 15-20 minutes. Serve over mixed greens.

Yields 4 servings (12 oz per serving)

Magic Cookie Bars

2011-07-23T00:05:00.000-06:00

½ cup butter, melted

1½ cups graham cracker crumbs

1 cup chopped nut meats

1 cup (6 oz) semi sweet chocolatepieces

1 1/3 cups (3½ oz) flaked coconut

1 can Eagle Brand Sweetened condensedmilk

Pour melted butter onto the bottom of a13x9x2” pan. Sprinkle crumbs evenly over melted butter. Sprinklenuts evenly over crumbs. Scatter chocolate pieces evenly over nuts.Sprinkle coconut evenly over chocolate pieces. Pour sweetenedcondensed milk evenly over coconut. Bake in a moderate 350°F oven,25 minutes or until lightly browned on top. Cool in pan 15 minutes.Cut into bars.

Makes about 2 dozen 1½-inch x 3-inchbars.

English Toffee

2011-07-19T14:25:00.000-06:00

1 can Eagle BrandSweetened condensed milk

2 cups firmlypacked light brown sugar

½ cup light cornsyrup

½ cup butter

1/8 t salt

In a heavysaucepan, combine sweetened condensed milk, sugar, corn syrup. Cookover medium heat; stir constantly until mixture begins to boil.Reduce heat to low. Cook; stir constantly to 236°F on candythermometer or until a small amount dropped in cold water forms asoft ball. Remove from heat; stir in butter or margarine and salt.Pour into lightly buttered 8” square pan. Cool Cut into squares.

Makes 1½ pounds

Peanut Butter Cookies

2011-07-16T00:44:00.000-06:00

1½ cups sifted all purpose flour

2 teaspoons baking powder

¾ cup peanut butter

¼ cup vegetable shortening

1 egg

1 can Eagle Brand Sweetened condensedmilk

1 teaspoon vanilla extract

½ cup finely chopped peanuts

Sift together flour and baking powder.In large bowl, blend peanut butter, shortening and egg. Add sweetenedcondensed milk alternately with the sifted dry ingredients. Stir invanilla and peanuts. Shape dough into ½ to 1 inch diameter balls.Place balls on ungreased baking sheet. Flatten each ball by pressingwith tines of a fork. Bake in moderate 350°F, about 10 minutes, oruntil edges are lightly browned. Immediately remove from bakingsheet. Cool.

Makes about 4 dozen 2 inch cookies.

Raisin Pudding

2011-07-09T00:52:00.000-06:00

2 c flour

pinch of salt

1 t baking powder

2/3 cup butter

¼ lb raisins

3 T sugar

1 t vanilla

2 eggs, well beaten

¾ c milk

cream

Sift the flour with salt and baking powder. Rub in the butter or margarine until the mixture looks like fine bread crumbs. Add the raisins, sugar and vanilla. Add the eggs and gradually mix in the milk. Beat well. Pour the mixture into a well buttered cake tin. Bake in a 375°F oven for ½ hour. Serve warm with cream.

Serves 4-6

Rich Chocolate Pudding with Vanilla Sauce

2011-07-02T00:43:00.001-06:00

1 c sugar

2 T butter

2 eggs

2 oz unsweetened chocolate

1 c flour

2 t baking powder

Sauce

2 eggs, separated

1 c confectioners' sugar

1 c cream, whipped

1 t vanilla

For the pudding, beat together the sugar, butter, and the beaten eggs. Add flour, baking powder, milk, and melted chocolate. Mix well. Pour pudding mixture in a baking dish and place in a pan of hot water. Cook in a 300°F oven for 45 minutes. To make sauce, beat the egg yolks until they are a pale yellow. Gradually add the sugar, whipped cream, vanilla and stiffly beaten egg whites. Serve the pudding warm with the Vanilla Sauce over it.

Serves 6

Peach O Cheese Pie

2011-06-25T00:48:00.001-06:00

Crust:

1 baked 9” pastry shell cooled or 9”crumb crust

Basic Filling:

1 (8 oz) package of cream cheese,softened

1 can Eagle brand sweetened condensedmilk

½ cup ReaLemon reconstituted lemonjuice

1 t vanilla extract

Fresh Peach:

5 large fresh peaches, peeled

½ cup sugar

1 T cornstarch

½ cup water

Cut 4 peaches into slices; arrange atop pie. Mash or puree remaining peach. In small saucepan, combinesugar and cornstarch. Add mashed peach and water. Cook over mediumheat; stir constantly until thickened and clear. Strain. Add a fewdrops of yellow food coloring. Cool. Pour glaze over top of chilledpie.

Canned Peach:

1 (1 lb 14 oz) can sliced peaches

1 T cornstarch

Drain peaches; reserve juice. Arrangepeach slices a top pie. In small saucepan, combine 1 peach juice andcornstarch. Cook over medium heat; stir constantly until thickenedand clear. Add a few drops of yellow food coloring. Cool. Pour glazeover top of chilled pie.

Father's Day

2011-06-19T00:01:00.001-06:00

There are little eyes upon you,

and they're watching night and day

There are little ears that quickly

take in every word you say.

There are little hands all eager

to do everything you do,

And a little boy who's dreaming

of the day he'll be like you.

You're the little fellow's idol. . .

you're the wisest of the wise.

In his little mind, about you

no suspicions ever rise.

He believes in you devoutly,

holds that all you say and do

He will say and do in your way,

when he is grown-up like you.

There's a wide-eyed little fellow,

who believes you're always right,

And his ears are always open,

and he watches day and night.

You are setting an example

every day in all you do.

For the little boy who's waiting

to grow up to be like you.

Author Unknown

Cherry O Cheese Pie

2011-06-18T15:47:00.001-06:00

Crust:

1 baked 9” pastry shell cooled or 9”crumb crust

Basic Filling:

1 (8 oz) package of cream cheese,softened

1 can Eagle brand sweetened condensedmilk

½ cup ReaLemon reconstituted lemonjuice

1 t vanilla extract

Cherry Glaze

1 (1 lb 5 oz) can cherry pie filling,chilled or 1 (1 lb) can sour pitted cherries

¼ cup sugar

1 T cornstarch

Drain cherries; reserve juice. In smallsaucepan, combine sugar and cornstarch; stir in juice. Cook over lowheat; stir constantly until thickened and clear. Add a few drops ofred food coloring. Add cherries. Cool. Spread over top of chilledpie.

Goodbye to the Tree

2011-06-17T07:25:00.003-06:00

I know to many people it may seem very silly to be upset over a tree being cut down. To my children it's feeling like the end of the world. They love this tree and they don't understand why it had to go away now. I know how they feel.

Eighteen years ago I first took notice of this tree. I thought it was a wonderful, glorious tree then. I often told my mother that I hoped to have such a lovely specimen in the yard of the house I'd have some day. I was thrilled when we got the news that we'd be able to live in the home we are in with this tree.

Fourteen years ago this tree encouraged a little girl to go for long walks. We had family who lived in this neighborhood and we'd take walks to the bus stop in the picture, up to the post office or gas station. She didn't enjoy or want to cooperate in going on these walks until the day she spotted this tree. From that point on when ever she would see this tree she'd get all excited and run up to it and give it a hug. It was quite something to witness as it seemed this tree was something that broke through the wall she was trapped behind and grabbed hold of her so that she would interact in the present. She never spoke but her eyes would shine bright and she would get a huge smile on her face when ever she saw it. At the time it hurt deeply that she could light up for a tree but not for those who loved her most. At the time we didn't know about the autism.

Eleven years ago this tree welcomed us to our new home. We were very fortunate to be able to move into this place. We thought we were blessed to have family near by, her beloved tree, and a school close. My mother joked that we'd be able to hide behind the tree and observe the children walking to school by themselves. She also joked that while I didn't have my house; I at least got my tree.

The little girl's love for the tree blossomed and grew since we have lived here. Often she would disappear from the house only to be found sitting by the tree. Eventually it got to the point that when she would disappear the tree was the first place we'd go look for her. go sit by the tree and play quietly. The tree became the landmark for her finding her way around the neighborhood. It became the meeting spot for her and a little girl in our neighborhood. It became a protector from the bullies as she'd hide behind it when they went by. She taught her little brother to love the tree too.

After a season or two of particularly violent weather, the children became very concerned for their tree. After every bad thunderstorm, wind storm, or heavy snow fall they'd rush out to make sure the tree was OK. When the tree had to be trimmed because of power lines; they both watched anxiously from inside and were convinced that the tree would be cut down to the ground. They were horrified by the way the tree was shaped after-wards, fearful it would die from the butchering of it's beautiful limbs. They would go out practically every hour to give it hugs and kisses in hopes it would feel better. They were thrilled when it continued to live and thrive.

This tree has held several bird feeder projects from Scouts, School, Arts & Crafts classes, and Home Depot projects. It's held a bird house or two over the years. It's provided shade during the summers. Especially when we'd have our sales events. It's been base for games of tag and hide n seek. It's been used as the center pole for games of ring around the rosie and as a sort of may pole being festively decked out in ribbons and balloons for a celebration party for both children at various mile stones.It wore a yellow ribbon while their daddy was deployed for a bit. It was a marker for how big they were getting, too. It's been my girl's focal point for walking around in circles. I'm not sure how many miles over the years she's put in but walking around this tree. I know it's a lot as it's something she'd do for long periods of time each day in all seasons.

This morning they both went out to give their tree some more hugs and to say goodbye. We had to leave while the men where here to cut it down. Neither child could handle the sound of the saws and chipper or the men talking to each other as they planned out how best to bring the tree and another down. They both swore they could hear the tree crying when the first limbs were being removed. We left quickly after that.

All day long they thought of their beloved tree and hoped and wished that it wasn't true. That their tree would still be standing upon their return. Maybe battered and broken as before when it had been trimmed but still standing strong and tall.

Upon coming home and seeing it totally gone, the stopped and stared for a good 10 minutes unable to comprehend what had happened. My girl was positive that we weren't close to home yet. The landmark she'd used for so long to find her way home was gone. My boy knew that we were a block from home, but didn't want to believe it. Once inside the house, they both broke down and cried as if their life was over. It was all I could do not to break down with them as my heart was breaking for both of them. Both went to bed early. Neither wanted the day to continue any longer.

R.I.P our beloved tree

Thank you for being a landmark, providing shade,

and marking time as it and the seasons passed.

Strawberry O Cheese Pie

2011-06-11T00:45:00.001-06:00

Crust:

1 baked 9” pastry shell cooled or 9”crumb crust

Basic Filling:

1 (8 oz) package of cream cheese,softened

1 can Eagle brand sweetened condensedmilk

½ cup ReaLemon reconstituted lemonjuice

1 t vanilla extract

Glaze

1 cup sugar

2 T cornstarch

Pinch of salt

½ cup fresh or frozen strawberries,crushed

1 cup water

1 pint whole strawberries hulled

In small saucepan, combine sugar,cornstarch, and salt. Add crushed berries and water. Cook over mediumheat; stir constantly until thickened and clear. Strain. Add a fewdrops of red food coloring. Cool. Arrange whole strawberries atoppie. Pour glaze over top of chilled pie.

Magic Lemon Meringue Pie

2011-06-04T15:30:00.001-06:00

Filling

1 baked 8” pastry shell, cooled or 8”crumb crust

1 can Eagle brand sweetened condensedmilk

½ cup ReaLemon Reconstituted LemonJuice

1 t grated lemon rind

2 egg yolks

In medium bowl combine sweetenedcondensed milk, lemon juice and rind; blend in egg yolks. Turn intocooled crust.

Meringue

2 egg whites

¼ t cream of tartar

¼ cup sugar

In small bowl, beat whites with creamof tartar until soft peaks form. Gradually beat in sugar until stiffpeaks form when beater is raised. Spread over filling; seal to edgeof crust. Bake in slow 325°F oven 12 to 15 minutes or until meringueis golden brown. Cool refrigerate about 2 hours or until ready toserve.

NOTE: To make a 9” pie: Use 3 eggyolks to make the filling. Use 3 egg whites and 6 T sugar to makemeringue. Otherwise, proceed as above.

Makes one 8” pie

The Summer of the Miserable Couch Potato

2011-06-01T17:40:00.001-06:00

Every now and then something happens that causes us to remember it by an appropriate name of sorts. When __ is said memories come forth some are fond and others not so much. Ex. the summer of girl scout camp rafting or the summer of the horse or the summer of the family reunion or the summer of cancer or the summer of no or the Seattle summer. I think you get the idea.

There have been some summers where we have done wonderful things, some where we have done not so wonderful things but managed to keep busy. Last summer was an example of the not so wonderful but managed to keep busy. This summer is starting out as a summer of not so wonderful and not so busy. Hence why it's looking like the summer of the couch potato will be it's name.

Why? well it's certainly not going to be because we have a great couch (ours is long gone and not being replaced to soon) or a grand television to watch (it's nice not grand). It's because this is the summer where everything that we'd traditionally do isn't going to be available.

Every summer the children are normally involved in a variety of activities. They participate in a special bike riding program, they take lessons through the local parks and recreations office, they attend educational programs and workshops through out the community, they go fishing, swimming, camping, play at the park, and actively keep busy.

Unfortunately the activities they most look forward to doing aren't happening for them. why? Well there are several reasons. The biggest reason is because the children have gotten older. They are no longer within the age limits to be able to participate in the activities. The other reason is lack of volunteers and giving those who haven't participated before an opportunity to do so. Finally, there is a funding issue. The funding is a many faceted issue. 1) not enough funds to meet the demands of those interested in participating thus creating a wait list 2) increased cost to provide the activity/service so either priced out of affordable range or limited number of participants 3) our income has taken a nose dive while the out going costs for daily living have increased. I can't justify dropping dollars I don't have for a one, two, or three week activity especially for one child let alone two when the activity is several hundred dollars now (ex. special art camp that is $500).

Everyone on the team feels that I should look into the local parks and recreation activities. What everyone on the team failed to consider are my children are over the age of 12. That's a real issue when the programs sponsored by the P&R stop accepting those over the age of 12. So those activities are no longer available for us simply because the kiddos are too old.

The next recommendation was for us to try the local Y. It was a sign of just how hard the down turn in the economy has affected their programs as they were way more than the P&R. Unfortunately, upon further discussion we learned that the kiddos won't qualify for the activities because of again being to old but also because of the special needs they have. We were welcomed to get a family membership. All we need it is $192.00 to get started and then to commit to $72 a month there after. I admit that's not too horrible a price it's just that I'm not sure I'd have $72 a month to spare considering that the cost for food, meds, transportation has gone up. Another thing that was pointed out that I hadn't considered was the time for the activities. Most of the activities that the children would be allowed to do are in late in the day or evening time slots. For several it would involve trying to figure out alternative transportation as for after the bus quits running. That is definitely something we must seriously consider in deciding. Yes, walking is not a problem for us. We do it regularly any ways. It could be a problem in the terms of safety though. See the one child has a condition that means spending x amount of energy requires y amount of time to rest in hopes of recovering enough to be able to function. That means that in order to be safe during an activity at the Y a minimum of energy can be put out prior to the activity. Then there has to be enough of a rest time after the activity that the child has the energy to make it back home. This could be done by using the local bus system but only if the child is allowed to use the pool or gym during the hours the bus runs. This is going to have to take some major thinking about to figure out if it's going to work or not beyond the dollar issue. (Yes, there are scholarships available but that's for those truly in need of them and we're not. As if we made some changes we'd be able to afford the $72 a month. They're right but then we'd be in trouble for not doing other things that we must do that we currently are doing)

The educational programs and workshops that a year or two ago was $75 to $100 per enrollee are now $325 to $500. If my budget can't stretch to cover $72 it just isn't able to stretch enough to cover it.

As for the special bike riding program we've been advised to sit this summer out to allow others to participate. On one hand I understand and can accept it because we've done it every year that we could since learning of it. Yet, I can't understand accept it as we always pay the full price and help out with the activity. That means we don't drop and run like some people do. It was suggested that we try the day camp this year instead. However, the day camp was most heavily stressed as not appropriate for the children to attend by their medical team. Plus it costs way more than the affordable biking program. So this is another door closed.

As for coming up with a biking program ourselves. This would be an option if I could come up with about $800. That's how much it would cost to get the special bikes ourselves for the kiddos. $480 would be for the special adaptive equipment, $200 for bikes the equipment would fit, and $120 would be for getting the adaptive equipment put on the bikes and then bike helmets and visibility flashers/flags. That's not too horrible when one considers that it would be for two children and would last a lifetime per say for each child.

Now that leaves some of our typical summer fun activities that are cheaper for us to do but require some advanced planning. These are activities that require more hands on deck than just mine and also require a mode of transportation that isn't the city bus.

Fishing, swimming, and camping are still options if we can get transportation figured out. I've just learned that there is something seriously wrong that may mean the vehicle we borrow won't be available this summer or for much longer. Also the extra set of hands is looking at not being as available for most of this summer as would normally be. This wasn't exactly a shock but it was most definitely something I didn't want to hear. Especially after the fiasco with the activities above and the "new rules" I'll discuss in a minute. I will say that thankfully because of the flooding and snow these activities aren't available at this time. That means later in the month or in July or August we'll have them to hopefully look forward to doing.

So that leaves us to looking at things that can be done at home. I have been informed that there are new rules and regulations that we must follow in order to keep our place of residence. These are as follows:

No being in the front yard when the neighbor is around.
No being in the backyard when the neighbor is around.
No being loud either inside or outside at any time.

These new rules are going to make it tough this summer. I normally send the kids outside to burn off energy and to entertain themselves for a bit with activities like running through a sprinkler or to play catch, Frisbee, badminton, or just to play. The kind of entertainment that an open front yard can provide in nice summer weather. Now that's pretty much going to not be allowed. Oh why oh why did we not turn the other cheek? Why did we allow the worker to address the situation? I feared it would come back to bite us and it did in the loss of being outside. The neighbor and their children will be around more during the time mine usually go out to play. Currently we can adhere to the plan as while they are away at school and work, mine go out to play. When they come home, mine come into stay until the next safe time.

As for the noise I can't help that the way the place is set up that every little sound seems to be happening 3 feet from you no matter what part of the house your in. Especially if it's warm enough to have windows or the screen doors set to let in the fresh air. Things that make noise be it the bouncing of a ball, children laughing, playing noisily in either the front or back yard can sound like it's happening right next to you if your in the bedrooms or living room. Heck, the neighbor can slam their front door and it sounds like our front door was slammed instead. Something I have gotten after my kids for slamming the door only to learn it wasn't them but the neighbor's children heading off to school or taking out the trash.

I had foolishly thought that we'd be able to easily live with the lack of outside use at home because we'd have lots of summer time activities we would be involved in.Now I am scrambling to come up with something for us to do. I am thankful that we'll still be able to go to the library as originally planned out. I will also need to beef up some of the educational activities that we had specifically saved to use over the summer. It just doesn't make sense to do the water activities in the middle of winter; when they can be more easily and enjoyably accomplished in summer. I'm just sad that they're aren't as many to do this time around. It also looks like I had better plan on getting next years curriculum now instead of waiting until the middle of August as that will be away to occupy some of the time at home. We can go slower and maybe retain some of the skills gained from this school year. Maybe even add a few extra things although what I am not a 100% sure as we need something to do during the regular school year. It seems that the Wii, Computer, and TV are going to become a major center of attention. Something I had hoped would be used way less now that the weather would be nice. Oh well at least it will be better than nothing at all. So now you see why the kids are deeming this summer to be "The Summer of the Miserable Couch Potato".

Memorial Day Musings II

2011-05-30T10:07:00.001-06:00

Happy Memorial Day!

Thank you to all our brave men and women who serve in the United State Military.

“Not only are they commemorated by columns and inscriptions, but there dwells also an unwritten memorial of them, graven not on stone but in the hearts of men.”--Pericles (c.600 B.C.E.)

You are not forgotten.

"In Flanders Fields"
John McCrae, 1915.

In Flanders fields the poppies blow
Between the crosses, row on row
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.
We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Memorial Day is here. I have been thinking about what it means to me. I have been remembering those who have fallen, those who are currently serving both over seas and at home, those families who have loved ones in form of sons, daughters, fathers, mothers, sisters, brothers, cousins, aunts, uncles, husbands, wives serving active duty, national guard, reserve, or are on inactive ready reserve. But then I got to wondering about others so what does it mean to you?

Is it the start of summer? A three day weekend to be enjoyed through various outdoor activities like camping, fishing, going to the park? Is it a day or days of watching NASCAR? Is it a day to be cozily snuggled on the couch with drinks and snacks watching the Indy 500? Is it a time of being with friends and family at a picnic or BBQ either at a park, beach or in the back yard?

Is it a day to visit the cemetery in order to pay respect to the dearly departed? Either by laying flowers, wreaths, or placing flags on their graves? Or maybe do a little care taking maintenance of the plot? Do you participate in the 3 p.m. moment of silence or are you not aware or unsure of what this is?

Do you watch the televised coverage of scenes from Arlington Cemetery? Or do you participate in your own local community cemetery tribute to the soldiers who have died? Do you take the time to visit with a veteran on this day or sometime during the weekend? Do you ignore the members of the VFW with their "Buddy Poppy"? Do you accept one and offer a donation? Or are you embarrassed that you were approached or spoken to while others were able to pass on by? Do you stop to say thank you to the veteran and soldiers that you see through out your day to day activities on this day, this weekend, or at any other time of the year? Just what does this sacred solemn day really mean to you?

Today or at some point this weekend you will either be offered the opportunity to or participate in some type of outdoor activity or get together. Maybe it is the start of your summer holiday so you hold a backyard BBQ get together. Maybe it's time for an annual family reunion or get together at a local park or other outdoor location. While your enjoying your food, time with friends and family, and fun; do you give thought to how wonderful and lucky you are to be able to do it? Does how wonderful being free to do your activities and get together cross your mind at all? Do you give pause and thanks in acknowledgment for the freedom to pursue happiness and joy by doing what you do? Do you take time to remember and thank those who died to preserve our rights?

So do you take time somewhere in your busy weekend to reflect and feel thankful for the freedom to have this holiday weekend? Do you reflect and feel thankful for the countless other freedoms that you enjoy daily? Freedoms that are so precious and unique to us here in the United States of America. Do you remember those who died or lost a part of themselves (physically, mentally, emotionally or a combo of all these) so that you can enjoy the freedoms your currently enjoying?

I was actually shocked to hear that Memorial Day means nothing more to some of my friends than the start of the summer fun activities and getting to taste auntie's (or other family members or friends members or friends) potato salad or other favorite food that is associated with summer time. They sadly don't feel that there is a reason to remember a bunch of faceless and nameless soldiers who died in some cases a very long time ago. To another set it is the signal that the school year is over or about to end shortly and that fun can commence.

So let me ask you again what does Memorial Day mean to you? What does Memorial Day really mean? Why do we have it and do you know? With the above questions swirling through your mind let me share some tidbits of information about Memorial Day that I have found.

Memorial Day, originally was called Decoration Day. It is a day set aside for the remembrance of those brave men and women who have died in our nation's service preserving our freedoms.

Memorial Day was first widely observed on May 30, 1868.

It is a patriotic holiday in the United States of America that is celebrated on the last Monday in May. This was established in 1971 by Congress. However, Memorial Day once had a fixed date of May 30th. There are many who feel that we should return to a one day observation and celebration instead of the day weekend that has been ongoing since 1971.

There are many versions as to where Memorial day originated. Many places claim to be the birthplace of Memorial Day. However in 1966, the federal government declared Waterloo, NY to be the official birthplace. The Waterloo, NY townspeople were the first recognized group to pay honor to the soldiers who had died in the Civil War. They paid their respects by closing their business for the day, flying flags at half-mast, and placing flowers and flags on the graves of the fallen Civil War soldiers.

Because of lingering hostilities between the Union (North) and the Confederates (South), southerners created their own version of Memorial Day to honor the Confederate dead. It's Called Confederate Memorial Day and remains a state holiday in many southern states.

While the first to be honored by a Memorial Day observance where those who had died, were injured, and had survived the Civil War. Now it honors those who died in the many wars and military actions our nation has been apart of. To name a few: Spanish-American War, World War I, World War II, the Korean War, Vietnam, and Desert Storm.

The expansion from only the Civil War soldiers being remembered and honored to any American solider of any U.S. war or military action occurred after World War I.

The Memorial Day tradition involving the Indy 500 race has been ongoing since 1911.

The Memorial Day tradition of paying respects to graves has expanded from just the Civil War solider to all soldiers in U.S. wars or military action to that of friends and family members as well.

Memorial day is meant as a day of dignity and solemnity to pay tribute to those who fought for our freedom. It is also a day to reflect on our freedoms that we so freely enjoy.

All U.S. Flags should be displayed at half-staff during the morning hours. At noon they should be raised back to full-staff.

VFW Buddy Poppies are still assembled by disabled and needy veterans.

In February 1924 the VFW registered the name "Buddy Poppy" with the U.S. Patent Office. No other organization, firm, or individual can legally use the name "Buddy Poppy".

One flower that is associated with war and veterans is the red poppy. It was aided in its strong associated with war and veterans is the red poppy. It was aided in its strong association by the poem "In Flander's Field" written by Col. John McCrae of Canada.

Now that you have some tidbits of information regarding Memorial Day, I ask again what does Memorial Day mean to you? Have your answers changed any?

So take the day to remember those dearly departed friends, loved ones, and spend time with family members and friends who are still with us. Enjoy your BBQ's and picnics and holiday get together and the unofficial start to summer.

Bud do take a moment to reflect on the freedoms your enjoying and remember the brave men and women who gave their very lives so you can have the freedom to enjoy your holiday. If you see a veteran or solider don't look away but acknowledge him or her. Thank them for the sacrifices they either made or are making so that you and I and all the rest here in the United States can continue enjoying the freedoms we have.

In closing I share with you the unofficial yet highly popular words of Taps, links for further information, and a big heartfelt Thank You to our service men and women who are so brave.

Words to Taps (Note: there are no "official" words to Taps below are the most popular.)

Day is done,
gone the sun,
From the hills,
from the lake,
From the skies.
All is well,
God is nigh.
Go to sleep,
peaceful sleep,
May the solider
or sailor
God keep.
On the land
or the deep,
Safe in sleep.

Love, good night,
Must thou go,
When the day,
And the night
Need thee so?
All is well.
Speedeth all
To their rest.

Fades the light;
And afar
Goeth day,
And the stars
Shineth bright,
Fare thee well;
Day has gone,
Night is on.

Thanks and praise,
For our days,
'Neath the sun,
'Neath the stars
'Neath the sky,
As we go,
This we know,
God is nigh.

http://www.usmemorialday.org/taps.html

Here are some Informational links on Memorial Day:

US Memorial Day

Do You Know Your Memorial Day Trivia

Memorial Day Facts, Information, Activities

memorial-day-remembrance-day activities

Buddy Poppy Program

Taps

The History of Memorial Day

Memorial Day Tribute

Memorial Day Arlington (Trace Adkins)

Thank you to all who have severed in the military!
Thank you to all who are serving presently in active military and national guard units!
Thank you for the sacrifices you make and made for our freedom!
Thank you for the sacrifices your families make so that you may serve.

Old Fashioned Butterscotch

2011-05-28T00:53:00.003-06:00

1 cup sugar
¼ cup light corn syrup
2 T water
1½ t vingegar
¼ cup butter cut into 8 pieces
¼ t vanilla

Line an 8x8x2" baking pan with foil, extending foil over edges of pan. Butter the foil; set aside.

Butter the sides of a heavy 1 quart saucepan. In the saucepan combine sugar, light corn syrup, water and vinegar. Cook over medium heat to boiling., stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Carefully clip candy thermometer to side of pan.

Cook over medium heat, stirring constantly, while adding the ¼ cup butter, 2 pieces at a time. Continue cooking over medium heat, stirring occasionally, till thermometer registers 300°, hard crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching hard crack stage should take 25 to 30 minutes.

Remove saucepan from heat; remove thermometer from saucepan. Stir in vanilla. Pour mixture into prepared pan Let stand 5 to 10 minutes or till a film forms over surface of candy.

Using a broad spatula or pancake turner, begin marking candy by pressing a line across surface, ½" from edge of pan. Do not break the film on the surface. Repeat along other three sides of pan, intersecting lines at corners to form squares ( If candy does not hold it's shape, it is not cool enough to mark. Let candy stand a few more minutes and start again)

Continue marking lines along all sides, ½" apart, till you reach the center. Retrace previous lines, pressing the spatula deeper but not breaking film on surface. Repeat till the spatula can be pressed to the bottom of pan along all lines.

Cool completely. Use the foil to lift candy out of the pan; break into squares. Store tightly covered.

Makes about 2/3 pound

Caramel Pecan Sauce

2011-05-21T00:50:00.001-06:00

¼ cup packed brown sugar

1 T cornstarch

¼ t salt

1/3 cup light cream

2 T light corn syrup

¼ cup coarsely chopped pecans

1 T butter

1 T rum or brandy

In a heavy saucepan stir together brown sugar, cornstarch, and salt. Sir in ¼ cup water. Stir in light cream and corn syrup. Cook, stirring constantly, till thickened and bubbly (mixture may appear curdled during cooking) Stir in the coarsely chopped pecans, the butter, and rum or brandy. Remove from heat. Cover; cool to room temperature. Serve over ice cream. Makes about 1 cup.

Caramels

2011-05-14T15:36:00.002-06:00

1 cup butter

1 16 oz package brown sugar

1 14 oz can sweetened condensed milk

1 cup light corn syrup

1 teaspoon vanilla

Line a 9x9x2 inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

In heavy 3 quart saucepan melt the 1 cup butter over low heat. Add brown sugar, sweetened condensed milk, and light corn syrup; mix well. Carefully clip candy thermometer to side of pan.

Cook over medium hjeat, stirring frequently, till thermometer registers 248° firm ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm ball stage should take 15 to 20 minutes.

Remove saucepan from heat; remove candy thermometer from saucepan. Immediately stir in vanilla. Quickly pour the caramel mixture into prepared baking pan. When caramel is firm, use foil to life it out of pan. Use a buttered knife to cut candy into 1" squares. Wrap each piece in clear plastic wrap.

Makes 81 pieces or about 2¾ pounds.

Chocolate Buttercream

2011-05-07T16:02:00.002-06:00

½ cup light corn syrup
1/3 cup butter
1 square (1 oz) unsweetened chocolate cup up
1 t vanilla
4 cups sifted powdered sugar
1 lb dipping chocolate or confectioner's coating

Butter a baking sheet; set baking sheet aside. In a heavy 3 qt saucepan combine light corn syrup, the butter, and unsweetened chocolate. Cook over medum heat to boiling, stirring constantly with a wooden spoon. This should take 8 to 9 minutes.

Remove saucepan from heat; add vanilla. Stir in the powdered sugar. 1 cup at a time, till well combined. Turn candy mixture onto the prepared baking sheet. Cool till the mixture can be handled easily. This should take about 15 minutes. Knead mixture about 5 minutes or till smooth.

Shape candy into 1" balls; place balls on waxed paper. Let stand about 20 minutes or till dry. Melt dipping chocolate or confectioner's coating. Let stand till dry. Store tightly covered in a cool dry place. Makes about 60 pieces.

NOTE: If desired, immediately after shaping the candy into 1" balls, roll the balls in sifted powdered sugar or finely chopped nuts instead of dipping them into melted chocolate.

Chocolate Star Cookies

2011-04-30T23:27:00.001-06:00

1 c butter
½ c brown sugar
2 egg yolks
2 c flour
2 egg whites
chopped nuts
chocolate star candy*

Cream butter - Gradually add sugar and slightly beat egg yolks. Add flour last. Form into small balls the size of a walnut. Drop in unbeaten egg white. Roll in chopped nuts and put on cookie sheet. Make little hole in center before baking. Bake 5 min at 325° Remove and make hole deeper and place chocolate star candy in hole. Bake 15 minutes longer.

*Hershey's kiss or other solid chocolate candy could be used instead.

Soft Peanut Butter Cookies

2011-04-23T23:18:00.003-06:00

1 c sugar
1 c brown sugar
1 c shortening
2 eggs
1 c chunky peanut butter
1 t vanilla
3 c flour
½ t salt
1 t soda

Cream shortening and sugars. Beat in eggs. Add peanut butter and vanilla. Add dry ingredients, and drop from spoon onto greased cookie sheet. Flatten with wet fork or press with fingers. Bake at 350° about 10 minutes

About 5 dozen

Starlight Mint Surprise Cookies

2011-04-16T22:50:00.001-06:00

3 cups flour
1 t soda
½ t salt
½ c butter
½ c shortening
1 c sugar
½ c brown sugar firmly packed
2 eggs
2 T water
1 t vanilla
3 pkg (9 oz each) chocolate kisses or mints)
walnut halves, optional

Sift flour, soda and salt - set aside. Cream butter and shortening; Add sugars and cream until light and fluffy. Add eggs, water, and vanilla. Beat well. Blend in dry ingredients thoroughly and chill at least 2 hours. Shape cookies by enclosing a kiss in 1 T dough. Place on greased baking sheet about 2" apart. Top cookies with walnut half. Bake 375°F. 10-12 minutes.

Hint: Put one slice bread in cookie container to keep them softer and fresher.

Stir And Drop Sugar Cookies

2011-04-09T22:55:00.003-06:00

2 eggs (beaten)

2/3 cups cooking oil

2 t vanilla

¾ c sugar

2 t baking powder

½ t salt

Beat eggs, stir in oil and vanilla. Blend in sugar. Sift together flour, baking powder and salt. Stir into oil mixture. Drop with teaspoon on ungreased baking sheet; flatten with greased glass dipped in sugar. Bake 8-10 minutes at 375-400° until brown. Remove from sheet immediately.

Chocolate Dreams

2011-04-02T22:50:00.001-06:00

1 (6 oz) pkg chocolate chips
1 c peanut butter
2½ c corn flakes

Place chocolate chips and peanut butter in top of double boiler and heat until melted, stirring constantly. Add corn flakes and mix well. Drop from teaspoon onto waxed paper and place in cool area to harden.

CNewcomb's Woodworking

2011-03-13T14:26:00.000-06:00

The smell of fresh cut wood used to fill my nostrils and the various sounds from the machines (saw, lathe, planner, router, etc) would fill my ears with their melodic tune in a happier moment of my childhood. The scent and sound were my first clues that something interesting was going on behind the curtain that was erected to keep the dust out of the laundry area in the shop.

It seemed to be a very magical place as one could never be sure what would be found on the other side of that curtain. Would it be a toy box? spindles for the staircase? a jewelry box? a wall plaque? paper towel holder? bowls? a truck or car? furniture for a doll house? or furniture that would be passed down from generation to generation in the form of a table, hutch, boot bench, or bed frame? a rocking horse? The possibilities were endless and reality was seldom disappointing.

That's what I experience when I visit CNewcomb's Woodworking studio at ArtFire. Instead of peeking behind the curtain, I just click on my favorites for a quick look at what's on display. My mind asks the question of "What will be there for me to discover today?" and I'm instantly able to experience the same wonder and delight I had as a child, but without the smells and sounds

CNewcomb's Woodworking has many lovely items to choose from. All would make wonderful additions to your home or office. I had a very hard time choosing a sampling to show you from the many sections and items in his studio. This is what I came up with.

Write it in style:

Color Grain Southwest Pen/Pencil Set w/Rhodium Accents

Handmade Spalted Hackberry Pen with Antique Copper Accents

Handmade Tooti Fruti Colorwood Slimline Pen w Copper Accents

Handmade Indian Rosewood Slimline Pencil w Brushed Satin Accents

Handturned Blue Box Elder Burl Fountain Pen w Gold Accents

For the home:

Handmade Wood Handle Dark Walnut Pizza Wheel

Handturned Walnut Ice Cream Scoop w Silver & Gold Accents

Handmade Red Bonnet Colorwood Mach3-Venus Razor w Chrome Accents

Handmade Blue Dyed Box Elder Burl Coffee Scoop w Gold Accents

Handmade Northern Hawk Owl Plaque

Handmade Custom Wooden Name Key Chains

For the lady in your life:

Handmade Leopardwood Bracelet Assistant w 24kt Gold Accents

For someone who sews:

Handmade Kingwood Seam Ripper

Ornaments:

Handmade Wooden Sled w Candy Cane Pattern Christmas Tree Ornament

Handmade Unfinished Wooden Wolf Howling at Moon Christmas Ornament

Handmade Natural Set of 6 Fire Fighter Christmas Ornament

Each of the above items shown and many items not shown would make a lovely addition to your home, office or as an excellent gift for a friend or loved one.

Check out CNewcomb's Woodworking for all your wood creation needs, wants and desires.

No Cook Mint Patties

2011-03-12T13:50:00.001-07:00

1/3 cup light corn syrup

¼ cup butter

1 t peppermint extract

4 cups sifted powdered sugar

2 drops red food coloring

2 drops green food coloring

In a small mixer bowl combine the corn syrup, butter, and peppermint extract; beat till well combined. Gradually add 2 cups of the powdered sugar, beating well. Stir in as much of the remaining powdered sugar as you can with a spoon. Turn out onto a surface lightly coated with a little powdered sugar. Knead in enough of the remaining powdered sugar to make a stiff dough that is smooth.

Divide dough into thirds. Using one third of the dough, knead in the red food coloring till evenly distributed. Knead the green food coloring into another third of the dough. Leave the remaining third white. Shape the dough into ¾" balls; place 2 inches apart on baking sheets lined with waxed paper. Press with tines of a fork. If necessary, dip the fork in powdered sugar to prevent sticking. Let dry several hours. Makes about 75 mints.

Crispy Chocolate Peanut Butter Bars

2011-03-02T15:20:00.001-07:00

½ cup light corn syrup
¼ cup packed brown sugar
1 cup peanut butter
2 cups crisp rice cereal
1 cup cornflakes, slightly crushed
1 6 oz package semisweet chocolate pieces
1 t vanilla

In a 2 quart saucepan combine corny syrup, brown sugar, and dash salt. Cook and stir till mixture comes to a full boil. Stir in peanut butter. Remove from heat. Stir in cereals, chocolate pieces, and vanilla. Press into an ungreased 9x9x2" pan. Chill 1hour. Cut into bars. Makes 36

Sticky Nut Rolls

2011-02-27T13:23:00.001-07:00

½ cup light corn syrup
1/3 cup packed brown sugar
3 T butter
1 T water
1/3 cup coarsely chopped pecans or walnuts
2 cups all purpose flour
1 T baking powder
½ t salt
1/3 cup shortening
¾ cup milk
¼ cup granulated sugar
½ t ground cinnamon

In a saucepan combine syrup, brown sugar, butter, and water. Cook and stir over low heat till brown sugar dissolved; Do NOT Boil. Spread in bottom of a 9x9x2" baking pan. Sprinkle nuts over.

In a mixing bowl stir together flour, baking powder, and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in Center. Add milk all at once, stirring just till dough clings together. Turn dough out onto a lightly floured surface. knead dough gently 15 to 20 strokes. Roll into a 12x10" rectangle. Combine granulated sugar and cinnamon; sprinkle over dough. Roll up jelly roll style, beginning with long side. Slice into 1" pieces. Place, cut side down, in prepared pan. Bake in a 425° oven 30 minutes or till golden. Loosen sides and invert onto a serving plate. serve warm Makes 12 rolls

Peanut Custard Pie

2011-02-13T13:36:00.001-07:00

Pastry for a Single Crust Pie
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 t vanilla
Dash salt
1 cup peanuts
Unsweetened whipped cream

Prepare and roll out pastry. Line a 9" pie plate. Trim pastry to ½" beyond edge of pie plate. Flute edge; do not prick pastry. Bake in 450° oven for 5 minutes. Cool thoroughly on rack.

For filling, in mixing bowl beat eggs slightly with rotary beater. Stir in corn syrup, sugar, butter, vanilla and salt; beat with rotary beater till smooth. Stir in peanuts. Place pie shell on oven rack; pour mixture into the partially baked pastry shell. To prevent over browning, cover edge of pie with foil. Bake in 350° oven for 25 minutes more or till knife inserted off center comes out clean. Cool pie on rack before serving. Garnish pie with whipped cream. Cover, chill to store.

I Tried Something New...

2011-01-17T00:05:00.001-07:00

For awhile I have been admiring the work of several artisans, many I've gotten to know via ArtFire, PLURK, and Facebook. I often listened as they discussed their medium. I was even brave enough to ask a few questions and all the while I took notes.

Most of the artisans that I have admired, followed, and spoken with are members of a highly gifted and talented members of a guild on ArtFire known as Polymer Clay Smooshers. Sometimes this bunch of inspirational and creative artisans are referred to as smooshers.

Once a month from January to September these smooshers are set a challenge. The challenge is for each individual who wants to participate to make an item or items out of polymer clay and other bits (if needed) that shows their interpretation of a given theme. At the end of the month, those who participated have their creations unveiled for the world to see on the Polymer Clay Smooshers blog.

The last challenge that the Smooshers were given was mythology. There were numerous creations and a nice variety to the myths. You can see who participated and just what was created here.

After a long time of following this wonderful group, I started to think it might be possible for me to give this medium a try. Although several of my notes went MIA and I have nightmares of my time in art class, I eventually worked up the nerve to ask Santa for some clay and some tools. I figured no pressure that way. Well the big guy listened and delivered several useful items for me to do something with. But, to do what? I wasn't sure. I was advised that inspiration could be found if I was patient and open to whatever might be whispered in my ear or seen out of the corner of my eye. I waited. I looked through books and magazines. I reviewed the Artfire shops of several of the Smooshers and I followed closely the talk, sneak peeks, trouble shooting, brain storming ideas that various smooshers included me in and nothing happened. Then as the ending of their challenge drew nearer to a close and I was about to start listing everything in a destash shop and idea came to me.

I had been talking to someone earlier in the day who had known many of my family members. This led to me thinking about the various stories that one particular family member told me to pass the time when I was so sick. Suddenly it clicked. I could do something small that wouldn't be too hard for me to create. It even fit in to the theme of the smoosher's challenge. I could create something in the Mythology category based on a story that my Great Aunt had told me and I could show it to my Smoosher friends. If I had a problem or concern, I could talk to them without being too much of a distraction as everyone was working on something in Mythology.

For the record: I am not a Smoosher. I just hang out with several of them on PLURK and Facebook. They motivated me to try this project and their theme plus reminiscing about a loved one gave me the inspiration to do this piece.

Step One was to Google everything I could about my myth.
Step Two was to gather together my supplies and notes.
Step Three was to condition the polymer clay colors. This was a very therapeutic and enlightening step.
Step Four was smooshing the clay into some shape

Step Five was panic and see who was online to answer my questions. Thankfully Into the Dawn and Haffina were available to assist me.
Step Six was to assemble it.
Step Seven was to add the finishing details and touches.

Step Eight was to panic again as I was missing my notes on how to prep it for the oven. Again Into the Dawn and Haffina were able to help me figure out what I needed to do for the piece to come out.
Step Nine was follow the instructions given on the clay and from them. Baking soda, tinfoil, oven thermometer, timer, etc.

Step Ten was to bake it in the oven and monitor the oven. Lesson learned that the oven isn't that accurate. Thankfully I knew the importance of having an oven thermometer and timer for this step. That was one thing that was a constant refrain from all my observing. I'm also very thankful that I was reminded to use them.
Step Eleven Pull it from the oven and let it cool.
Step Twelve take pictures. My pictures are in the rough as I was just too excited to share my piece. Soon as descent lighting conditions happen I promise to take better pictures.

Well there you have it. That's my finished piece and my interpretation of Thor's Hammer. I'm very surprised and pleased with how well it turned out given that I haven't attempted anything before in this medium. It took me about 6 hours from start to pulling it out of the oven to cool. Had I been a smoosher I would have just made the cut off time by a hair using the not so great photos above.

The following is a list of a few of the artisans and members of the Polymer Clay Smooshers Guild. (click on their name to be taken directly to their ArtFire studio).

ColtPixy

Into the Dawn Designs

Emily Claire Creations

Sassy Chic

Gundowerks

For a complete listing of the Polymer Clay Smooshers Guild Members and their studios, please visit their blog here.

Reminder Check Your Life Paperwork

2011-01-12T08:07:00.000-07:00

Another year successfully completed. Another batch of Life paperwork processed, sorted, and updated. Not ever heard of such a thing? Unsure what I'm speaking about or where to start? Check out what I said last year.

Ah, we have survived another year. What a blessing it is to be able to enter into another year of life. What will it bring? Will it be filled with joyous occasions or miserable moments? Are you prepared for either?

As I was waiting for a dear friend to join me for lunch at our favorite restaurant I couldn't help but to overhear a conversation of the neighboring table. There were 4 participants at it. Each was observed to be in a highly emotionally charged state. The looks of shock, grief, anger, and uncertainty even fear was very apparent.

As there conversation became more audible it was soon quite clear what the problem was. A family member had died suddenly and the party had met to discuss what to do about it. It was heart wrenching to know that some of their suffering could have been prevented if the deceased's life paperwork had been done and kept up to date. It brought up memories of my own experiences with death. I am no expert but I do understand the importance of clear instructions and legal documentation through life paperwork vs. muddle instructions, fanciful thinking, and no legal documentation or life paperwork.

When my friend showed up she had a large envelope that was rather over stuffed. Because of the natural curiosity such an unusual item in her possession brought out and the continued conversation that we were hearing from our neighboring table. Our topic of conversation turned to life paperwork.

While I won't bore you with the nitty gritty details of our discussion; I will share a few key points from it. See the large envelop was a part of her life's paperwork. Her current husband has a yearly tradition of reviewing the life paperwork for them and some immediate family. She was a little unnerved by it the first year they did but as they have gone through the process for awhile now. She can really see the benefit of it. She's very zealous in encouraging others to do the same.

It's quite simple to do as she explained it to me. Every January they get out their wills, life insurance, medical information, titles, etc. and they review them together. This way they make sure that everything is up to date and current. This way they can also make sure that any changes that need to be made are gotten done.

An excellent example she used was about a trust document and finacial guardianship for one of her children. There is a trust document that will have to be dealt with in March. Because of the review they did last week, they are aware that the attorney needs to be contacted and certain things must be done now in order not to miss its deadline. They also became aware that they needed to make a change for one of the children who is now in need of someone to handle their finances should my friend not be able to do it. Now is clearly the time to find someone else that could assist the child so the child doesn't run into horrible financial problems in the future. They need someone they can trust and who can be brought up to speed on the situation. Again something that would more than likely been off their radar had it not been for the yearly review.

Another example of the yearly review involves my friends elderly mother. Her mom has been seriously ill and has a very complicated medical history. There is now a new doctor in the picture so my friend needs to update the medical contact information to include this new doctor. They also must find a new POA because of her father's ill health. He's no longer the best choice as the main POA. Little things they may appear now. But not so little in the midst of a crisis. Suddenly you could either be frozen with too many decisions to make, kicking yourself for not doing something or for having done something you regret or breathing a sigh of relief.

That is why checking your life paperwork is so important. Look at your life paperwork as being a smoke detector of sorts. It's got a very important job to do for you. Just like a smoke detector you want it to work properly before and when you need it. So pick a time to do it and repeat it regularly. Maybe it would be helpful to pick a reoccurring event to jog your memory to get it done. Think about how you may use daylight savings to check the batteries in your smoke detector. If the batteries aren't ready to work then the smoke detector can't do it's job. If your life paperwork isn't current or correct then you or someone could have a very nightmarish situation to handle.

Some people use tax time as they are already dealing with paperwork then to check their life's paperwork which is what my friend's sister does. Some like my friend picks the beginning of the year which happens to be January for the reoccurring reminder to check this paperwork. Or maybe, it would be better to use a birthday or anniversary or another date that is significant to you.

If you can't bring yourself around to do this, consider what you want for your loved ones. Or consider what you would want someone to have done for you if you were put into x scenario with a, b, c resources? Its far kinder to be prepared even slightly than left adrift in a sea of uncertainity.

So what does your life's paperwork look like? What your Life Paperwork looks like can and should vary greatly from person to person, situation to situation. After all not every situation can be carbon copied or cookie cutter made nor should it be.

Here are somethings to think about including from what my friend and I have done along with the experiences I've had.

Your Life's Paperwork might contain:

Wills
Guardians Here is something that should be reviewed periodically. Does the need still exist? Is the chosen person still willing and able to do it?
Life Insurance
Titles or verification of ownership to vehicles, property, accounts, etc.
Location of important documents such as birth certificates, social security cards, passports, wills, policies, etc.

Important medical information to include in your life paperwork can vary greatly and be highly unique per person. Some are obvious like insurance card and doctors phone # and address. Others might not be quite as obvious like vitamins or alternative practices that you use (Acupressure/Acupuncture, Chiropractic, etc.) Here are few that I have seen or have in my life paperwork.

Medical diagnosis
current medications being taken
current supplements being taken
medications that were discontinued between visits to the doctor
same with supplements
medications that have been questionable or uncertain

ex. I can take a specific allergy medication when my allergies flair up but when I do I become like the Energizer bunny. I tend to be on the move and unable to sit or stay still for periods longer than a minute and I have a very high pulse rate. It's not an allergy but it is something the doctors need to be aware of that happens so they don't think something else is happening if I have taken this particular medication.

Allergies
Situations that could be handled in certain ways.

Don't allow the fear of embarrassment or being seen as silly to stop you from speaking up. I am not sure if I'm claustrophobic or if it's something else, but I intensely dislike being in situations where I am trapped. My first MRI was a horrible experience because of it. By mentioning it to the doctor the second time I had one it was a lot better because he was able to give me something to take the edge off. The staff seemed to give me more of a blow by blow and count down as to what was happening and that made all the difference. One staff worker even mentioned how she wished more people would be so frank. Another said it would be beneficial for family members to know because it can make a difference between someone resisting a test because of intoxication or head injury versus someone resisting because of claustrophobia and panic when they are unable to communicate. (the last was very obvious when a rather mild mannered family member who'd had a stroke became a brawler)

List of special words or phrases that might not be commonly or easily recognized that the patient uses

ex. someone who has speech impairment, stroke, or other reason that makes them hard to understand. Here's one from the immediate family the child has a hard time saying the word police. it comes out something like Koplise with a stong K beginning sound and a lot of hissing s sound at the end. It makes absolutely no sense and is hard to copy. So to those outside the inner circle of family and friends. No one would get that the need for police is what was being requested.

Another example was observed by a family member who had a stroke with dementia. She would say car to indicate her desire to be moved in some way. Turned in bed, pushed closer to a table when in a wheelchair. Once it was figured out there was far less frustration for her, her caretakers and visitors.

List of medical procedure with dates and locations.
List of items put in.
ex. Another family member has had a hernia surgery that required a piece of mesh to be put in to reinforce the body. Now that may not seem like a huge issue but with the advancement and popularity of using a scope to do surgery these days it's an issue. Especially if they want to go near the bellybutton.

Medical testing. List the type, date, location here to.

Next of kin in case of emergency.
Alternate in case of emergency contact. This is in case the 1st person can't be reached immediately.
Advanced Medical Directive form sometimes called 5 Wishes.
Medical POA who has it? where is it located? Does the person listed still able to be in charge? This is very important to review periodically.

Having witnessed orexperienced first hand a situation where simply having a will, beingaware of a doctors name, having an up to date POA, etc could have madea world of difference. I see the value in what my friend is doing.Suddenly that large envelope seemed as an extremely important, valuable treasure chest and our lunchdate less.

So please take a momentand make sure that your life's paperwork is in order. I know it can bea challenge to remember to do this. After all who wants to entertainmorbid thoughts of death, dying, illness? But trust me it's far betterto take a moment now to do so than to not have done it and deal with anightmare it can become.

Kids Can Help Sugar Cookies

2010-12-26T00:59:00.002-07:00

1 cup sugar
½ cup butter (softened)
½ cup shortening
1 egg (beaten)
1 tsp almond extract
2 cups flour (sift before measuring)
½ tsp baking soda
½ tsp cream of tartar
1 tsp cinnamon
¼ tsp salt

Blend sugar, butter, shortening. Add egg and almond. Sift flour, soda, cream of tartar, cinnamon and salt together. Mix all ingredients well. Roll dough into balls the size of walnuts. Roll balls in plain sugar or mixture of sugar and decorator sprinkles. Place on ungreased cookie sheet. Bake at 350° for 12 minutes.

Candy Cane Cookies

2010-12-24T23:29:00.001-07:00

1 c soft butter
1 c sifted powder sugar
1 egg
1½ t peppermint flavoring
1 t vanilla
2½ c sifted flour
1 t salt
½ t red food coloring

Mix butter, sugar, egg, vanilla, and peppermint together. Sift together flour and salt and add to egg mixture. Divide dough in half and blend in food coloring in ½ of dough. Roll out strips of each color and twist one red and one white strip together to form candy canes. Bake 9 minutes at 375°F or until lightly brown, on an ungreased cookie sheet.

Lebkuchen

2010-12-23T00:49:00.004-07:00

2¾ cups all purpose flour

2 t ground cinnamon

1 t baking powder

½ t baking soda

½ t salt

½ t ground cardamom

½ t ground ginger

½ cup honey

½ cup dark molasses

¾ cup packed brown sugar

3 T butter, melted

1 large egg

½ cup chopped toasted almonds (optional)

Glaze (recipe follows)

Preheat oven to 350°F Grease 15x10" jelly roll pan; set aside.

Place flour, cinnamon, baking powder, baking soda, salt, cardamom, and ginger in medium bowl; stir to combine.

Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes.

Stir in brown sugar, butter, and egg.

Place brown sugar mixture in large bowl. Gradually add flour mixture. Beat at low speed with electric mixer until dough forms, scraping down side of bowl once. Stir in almnds with spoon, if desired. (Dough will be slightly sticky.)

Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack; cool completely.

Prepare Glaze. Spread over cooled bar cookies. Let stand until set, about 30 minutes.

Cut into 2x1" bars.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 6 dozen bars.

Glaze

1¼ cups powdered sugar

3 T fresh lemon juice

1 t grated lemon peel

Place all ingredients in medium bowl; stir with spoon until smooth.

Welsh Tea Cakes

2010-12-22T21:41:00.003-07:00

¾ cup chopped dried mixed fruit or fruit bits or golden raisins
2 T brandy or cognac
2¼ cups all purpose flour
2½ t cinnamon, divided
1 t baking powder
½ t baking soda
¼ t salt
¼ t ground cloves
1 cup butter, softened
1¼ cups sugar, divided
1 large egg
1/3 cup sliced almonds (optional)

Preheat oven to 375°F

Combine dried fruit and brandy in medium bowl; let sit at least 10 minutes to plump.

Place flour, 1½ t cinnamon, baking powder, baking soda, salt and cloves in medium bowl; stir to combine.

Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg. Gradually add flour. Beat at low speed until well blended, scraping down side of bowl once. Stir in fruit and brandy with spoon.

Combine remaining ¼ cup sugar and 1 t cinnamon in small bowl. Roll heaping teaspoonfuls of dough into 1" balls; roll balls in cinnamon sugar to coat. Place balls 2 inches apart on ungreased cookie sheets.

Press balls to ¼" thichness using bottom of glass dipped in granulated sugar. Press 3 almond slices horizontally into center of each cookie. (Almonds will spread evenly and flatten upon baking.)

Bake 10 to 12 minutes or until lightly browned. Remove tea cakes with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 3½ dozen tea cakes.

Chrusciki

2010-12-21T22:04:00.016-07:00

1 cup all purpose flour
1 T sugar
3 large egg yolks
3 T sour cream
1 T vodka or whiskey
Vegetable Oil
2 2/3 cups powdered sugar

Place flour and sugar in medium bowl; stir to combine. Make well in center of flour mixture; add egg yolks, sour cream and vodka. Stir with spoon until soft dough forms.

Place dough on lightly floured surface; knead gently until dough is smooth. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.

Working with 1 disc t a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8" thick, 12x10" rectangle. Cut dough lengthwise in half; cut each hslf into 12 strips.

Make 1" vertical slit down center of each strip. Insert one end of strip through cut to form twist; repeat with each strip.

Heat oil in large saucepan to 375°F. Place 6 strips at a time into hot oil.

Fry about 1 minute or until golden brown, turning cookies once with slotted spoon. Drain on paper towels.

Place 1/3 cup powdered sugar in small brown paper bag. Add 6 warm cookies at a time; close bag and shake until cookies are coated with sugar. Repeat with additional sugar and remaining cookies.

Cookies are best when served immediately, but can be stored in airtight container 1 day.

Make 4 dozen cookies

Siaroppskuake

2010-12-20T21:34:00.001-07:00

1 cup packed light brown sugar
¾ cup shortening or margarine
1/3 cup dark molasses
2 large eggs
2 T finely grated lemon peel
3¼ to 3½ cups all purpose flour
1 t baking powder
1 t baking soda

Beat brown sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in molasses, eggs and lemon peel until well blended, scraping down side of bowl once.

Gradually add 3 cups flour, baking powder and baking soda. Beat at low speed until well blended, scraping down side of bowl once. Stir in enough remaining flour with spoon to form stiff dough. Form dough into 2 discs; wrap and refrigerate until firm, 1 hour or overnight.

Preheat oven to 375°F. Grease 3 cookie sheets; set aside.

Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8" thick rectangle. Cut dough with floured 2¾" star or scalloped cookie cutter. Place cutouts ½" inch apart on prepared cookie sheets.

Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.)

Bake 7 to 8 minutes or until lightly browned around edges. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 8 dozen cookies

Special K Cookies

2010-12-19T22:47:00.001-07:00

1 cup light corn syrup
1 cup sugar
1½ cup peanut butter
5 cups Special K cereal

Combine sugar and syrup; bring to a boil. Add immediately the peanut butter and cereal. Drop by teaspoonful upon waxed paper. Cool.

Dutch Chocolate Meringues

2010-12-18T21:10:00.001-07:00

¼ cup finely chopped pecans
2½ T unsweetened cocoa powder (preferably Dutch process)
3 large egg whites
¼ t salt
¾ c sugar
Powdered sugar (optional)

Preheat oven to 200°F. Line cookie sheets with foil; grease well. Set aside.

Place pecans and cocoa in medium bowl; stir to combine.

Beat egg whites and salt in clean large bowl with electric mixer at high speed until light and foamy. Gradually beat in sugar until stiff peaks form.

Gently fold in pecan mixture with rubber spatula by gently cutting down to the bottom of the bowl, scraping up the side of the bowl, then folding over the top of the mixture. Repeat until pecan mixture is evenly incorporated into the egg whites.

Spoon batter into pastry bag fitted with large plain tip. Pipe 1" mounds 2" apart on prepared cookie sheets. Bake 1 hour. Turn oven off. Do not open oven door; let stand in oven until set, 2 hours or overnight.

When cookies are firm, carefully peel cookies from foil. Dust with powdered sugar, if desired.

Store loosely covered at room temperature up to 2 days.

Makes about 6 dozen cookies

Meringue Mushrooms:
Pipe same number of 1" tall "stems" as mounds. Bake as directed above. When cookies are firm, attach "stems" to "caps" with melted chocolate. Dust with sifted unsweetened cocoa powder.

Greek Lemon Herb Cookies

2010-12-17T20:59:00.002-07:00

2 lemons
2½ cups all-purpose flour
1 t baking soda
¼ t salt
1¼ cups sugar, divided
½ t dried rosemary leaves, crushed

Finely grate colored portion of lemon peel using bell grater or hand-held grater. Measure 4 teaspoons; set aside.

Preheat oven to 375°F. Place flour baking soda and salt in large bowl; stir to combine.

To separate egg yolk from white, gently tap egg in center against hard surface, such as side of bowl. Holding a shell half in each hand, gently transfer yolk back and forth between the 2 halves. Allow white to drip down the 2 halves into bowl. When all white has dripped into bowl, place yolk in another bowl. Store unused egg whites in airtight container. Refrigerate for about one week.

Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg yolks, 3 t lemon peel and rosemary.

Gradually add flour mixture. Beat at low speed until well blended, scraping down side of bowl once.

Combine remaining ¼ cup sugar and 1 t lemon peel in small bowl.

Roll tablespoonfuls of dough into 1" balls; roll in sugar mixture to coat.

Place balls 2" apart on ungreased cookie sheets. Press balls to ¼" thickness using flat bottom of drinking glass.

Bake 10 to 12 minutes or until edges are golden brown. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 4 dozen cookies.

Chocolate Madelines

2010-12-16T00:16:00.001-07:00

3 t butter, softened, divided
1¼ cups cake flour or all purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
¼ t baking powder
1 cup granulated sugar
2 large eggs
¾ cup butter, melted and cooled
2 T almond flavored liqueur or kirsch
Powdered Sugar

Preheat oven to 375°F Grease 3 madeleine pans with softened butter, 1 t per pan; dust with flour; set aside. (if only 1 madeleine pan is available, thoroughly wash, dry, regrease and flour after baking each batch. Cover remaining dough with plastic wrap; let stand at room temperature.)

Place flour cocoa, salt and baking powder in medium bowl; stir to combine.

Beat sugar and eggs in large bowl with electric mixer at medium speed 5 minutes or until mixture is light in color, thick and falls in wide ribbons from beaters, scraping down side of bowl once.

Beat in flour mixture at low speed until well blended, scraping down side of bowl once. Beat in butter and liqueur until just blended.

Spoon level tablespoonfuls of batter into each prepared madeleine mold. Bake 12 minutes or until puffed and golden brown.

Let madeleines stand in pan 1 minute. Carefully loosen cookies from pan with point of small knife. Invert pan over wire racks; tap lightly to release cookies. Let stand 2 minutes. Turn cookies shell side up; cool completely.

Dust with sifted powdered sugar.

Store tightly covered at room temperature up to 24 hours or freeze up to 3 months.

Makes about 2 dozen madeleines

Pfeffernusse

2010-12-15T20:49:00.022-07:00

3½ cups all purpose flour
2 t baking powder
1½ t ground cinnamon
1 t ground ginger
½ t baking soda
½ t salt
½ t ground cloves
½ t ground cardamom
¼ t freshly ground black pepper
1 cup butter, softened
1 cup granulated sugar
¼ cup dark molasses
1 large egg
Powdered Sugar

Grease cookie sheets; set aside. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom, and pepper in large bowl; stir to combine.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side once. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.

Preheat oven to 350°F. Roll dough into 1" balls. Place 2" apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown.

Remove cookies with spatula to wire racks; dust with sifted powdered sugar. Cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 5 dozen cookies.

Viennese Hazelnut Butter Thins

2010-12-14T00:36:00.001-07:00

1 cup hazelnuts
1¼ cups all-purpose flour
¼ t salt
1¼ cups powdered sugar
1 cup butter, softened
1 large egg
1 t vanilla
1 cup semisweet chocolate chips

Preheat oven to 350°F. To remove skins from hazelnuts spread in single layer on baking sheet. Bake 10 to 12 minutes until toasted and skins begin to flake off; let cool slightly. Wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of the skins as possible.

Place hazelnuts in food processor. Process using on/off pulsing action until hazelnuts are ground, but not pasty.

Place flour and salt in small bowl; stir to combine. Beat powdered sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg and vanilla. Gradually add flour mixture. Beat in hazelnuts at low speed until well blended.

Place dough on sheet of waxed paper. Using waxed paper to hold dough, roll it back and forth to form a log 12" long and 2½" wide.

Wrap log in plastic wrap; refrigerate until firm, at least 2 hours or up to 48 hours.

Preheat oven to 350°F Cut dough with knife crosswise into ¼" thick slices. Place cookies 2" apart on ungreased cookie sheets.

Bake 10 to 12 minutes or until edges are very lightly browned. Let cookies stand on cookie sheets 1 minute. Remove cookies with spatula to wire racks; cool completely.

Melt chocolate chips in 2 cup glass measure in microwave at HIGH 2½ to 3 minutes, stirring once.

Dip each cookie into chocolate, coating ½ the way up sides. Let excess chocolate drip back into cup. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.

Store tightly covered between sheets of waxed paper at room temperature or freeze up to 3 months.

Makes about 3 dozen cookies.

Christmas Wreaths

2010-12-13T00:38:00.001-07:00

1 c sifted all purpose flour
½ t baking soda
¼ t baking powder
½ t salt
½ c butter
½ c brown sugar, firmly packed
½ c granulated sugar
1 egg, slightly beaten
½ t vanilla extract
1 c quick cooking oats
1 c crisp rice cereal
½ c moist shredded or flaked coconut
½ c confectioners' sugar2 T hot milk
1/3 cup green candied cherries cut to resemble holly leaves
1/3 cup small red cinnamon candies

Preheat oven to 350° degrees. Sift flour, baking soda, baking powder, and salt together. Work butter and sugars in a bowl until creamy. Stir in egg and vanilla. Gradually add flour mixture, oats, rice cereal and coconut. Mix well. Drop by level Tablespoonfuls 2" apart on greased baking sheets. Bake 9 or 10 minutes or until light brown. Cool.

Frost with simple icing or ¼ cup confectioners' sugar mixed with 2 T hot milk or with regular butter icing in a ½" ring around the outside edge of the cookie.For the holly effect, group 3 red cinnamon candies with leaves cut from green candied cherries.

Shortcookie Ornaments

2010-12-12T00:48:00.001-07:00

¾ t salt
4½ c all-purpose flour
1 cup salted butter, room temperature
½ cup shortening, room temperatrue
1¼ cups granulated sugar
1 large egg
1½ t vanilla extract
2 to 4 T water, if needed
3 T meringue powder
1 lb (4 cups) confectioners' sugar
6 T warm water

In a medium mixing bowl, sift together salt and flour; set aside. In a large bowl with an electric mixer, cream butter, shortening and sugar until fluffy. Add egg and vanilla; beat well. Add flour mixture to butter mixture and mix on low speed until thorgoughly combined. The mixture should come together to form a dough; if it does not, stir in additional water, 1 Tablespoon at a time, and mix until dough is formed. Dough will mass around beaters and will feel slightly grainy, but should not be sticky.

Chill dough, covered, 15 minutes. Preheat oven to 375°. flour work surface and rolling pin and roll half of the dough to a thickness of 5/16 inch. Refrigerate remaining half of dough. Cut out desired shapes and transfer with a spatula to an ungreased baking sheet, at least 1" apart. Form scraps into a ball and chill, covered. Repeat with remaining dough and scraps.

Bake 10 to 12 minutes or until the edges just start to brown. Let cool on baking sheet 5 minutes; transfer to cooling racks to cool completely.

To make icing, beat meringue powder, confectioners' sugar and warm water until mixture forms peaks. Makes 3 cups icing. Decorate cookies as desired.

Makes about 5 dozen 3" cookies.

Poor Man's Egg Nog

2010-12-11T22:14:00.011-07:00

1 egg

Few grains salt

1 T sugar

¼ t vanilla

1 c cold milk

Dash of nutmeg

Beat egg, salt and sugar. Add vanilla and milk. Beat thoroughly. Poor into glass and sprinkle lightly with nutmeg.

Serves 1

Polvorones

2010-12-10T21:26:00.001-07:00

1 cup butter, softened
½ cup powdered sugar
2 T milk
1 t vanilla
1 t ground cinnamon, divided
1½ to 1¾ cups all purpose flour
1 t baking powder
1 cup granulated sugar
1 square (1 ounce) semisweet chocolate, finely grated

Preheat oven to 325°F. Grease cookie sheets; set aside.

Beat butter, powdered sugar, milk, vanilla and ½ t cinnamon in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Gradually add 1½ cups flour and baking powder. Beat at low speed until well blended, scraping down side of bowl once. Stir in additional flour with spoon if dough is too soft to shape.

Roll tablespoonfuls of dough into 1¼" balls. Place balls 3" apart on prepared cookie sheets. Flatten each ball into 2" round with bottom of glass dipped in granulated sugar.

Bake 20 to 25 minutes or until edges are golden brown. Let stand on cookie sheets 3 to 4 minutes.

Meanwhile, combine granulated sugar, grated chocolate and remaining ½ t cinnamon in small bowl; stir to combine. Transfer cookies, one at a time, with spatula to sugar mixture; coat on both sides. Remove with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months

Makes about 2 dozen cookies

Mexican Wedding Cookies

2010-12-09T21:20:00.001-07:00

1 cup pecan pieces or halves

1 cup unsalted butter, softened

2½ cups powdered sugar, divided

2 cups all purpose flour, divided

2 t vanilla

¼ t salt

Place pecans in food processor. Process using on/off pulsing action until pecans are ground, but not pasty.

Beat butter and ½ cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended, scraping down side of bowl once. Stir in remaining 1 cup flour and ground nuts with spoon.

Form dough into a ball; wrap in plastic wrap and refrigerate 1 hour or until firm.

Preheat oven 350°F Roll Tablespoons of dough into 1" balls. Place 1" apart on ungreased cookie sheets.

Bake 12 to 15 minutes or until pale golden brown. Let cookies stand on cookie sheets 2 minutes.

Meanwhile, place ½ cup powdered sugar in 13 x 9" glass dish. Transfer hot cookies to powdered sugar.

Roll cookies in remaining sugar, coating well. Let cookies cool in sugar.

Sift more sugar over sugar-coated cookies before serving.

Store tightly covered at room temperature or freeze up to 1 month.

Makes about 4 dozen cookies

Raspberry Ribbons (Hindbaerkager)

2010-12-08T00:50:00.002-07:00

1 cup butter, softened
½ cup granulated sugar
1 large egg
2 T milk
2 t vanilla
¼ t almond extract
2 2/3 cups all purpose flour
6 T seedless raspberry jam
Glaze

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg, milk, vanilla and almond extract until well blended, scraping down side of bowl once.

Gradually add 1½ cups flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in enough remaining flour with spoon to form stiff dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.

Preheat oven to 375°F. Cut dough into 6 equal pieces. Rewrap 3 dough piece and return to refrigerator. With floured hands, shape each piece of dough into 12" long, ¾" thick rope.

Place ropes 2" inches apart on ungreased cookie sheets. Make a lengthwise ¼" deep groove down center of each rope with handle of wooden sppon or finger. (Ropes will flatten to ½" thick strips)

Bake 12 minutes. Take strips out of oven; spoon 1 T jam along each groove. Return to oven; bake 5 to 7 minutes longer or until strips are light golden brown. Cool strips 13 minutes on cookie sheet.

Prepare Glaze Drizzle strips with glaze; let stand 5 minutes to dry. Transfer strips to cutting board. Cut cookie strips at 45° angle into 1" slices. Remove cookies with spatula to wire racks; cool completely. Repeat with remaining dough.

Store tightly covered between sheets of waxed paper at room temperature.

Makes about 5½ dozen cookies

Glaze
½ cup powdered sugar
1 T milk
1 t vanilla

Place all ingredients in small bowl; stir with spoon until smooth.

Makes scant ¼ cup glaze

Christmas Cookies

2010-12-07T00:12:00.001-07:00

1 c butter
1 c sugar
2 eggs, unbeaten
1 t vanilla
2¼ cups all purpose sifted flour
1½ t baking powder
1 egg white
colored sugar or other cookie decorations

Cream butter and sugar well. Blend in eggs and vanilla. Gradually add sifted flour and baking powder. Beat well. Chill the dough for 30 minutes.

Preheat oven to 400°. roll out the dough on a floured surface and cut out with Christmas cookie cutters. Using a pastry brush, brush cookies with slightly beaten egg white (may add a slight amount of water). Sprinkle cookies with colored sugar or other decorations. Place on prepared baking sheets, leaving room for the cookies to spread. Bake 6 to 8 minutes until the outside of cookies feel slightly firm to the touch.

*Can be used at other times of the year with other cutters

Lemon Filled Spice Cookies (Medaljekager)

2010-12-06T00:46:00.001-07:00

Cookies
2¼ cups all purpose flour
1 t ground cinnamon
½ t ground allspice
½ t ground ginger
½ t ground nutmeg
¼ t salt
1 large egg yolk
¾ cup butter, softened
¾ cup sugar
¼ cup milk
1 t vanilla

Grease cookie sheets; set aside. Place flour, cinnamon, allspice, ginger, nutmeg, and salt in medium bow; stir to combine.

Place egg yolk in large bowl; add butter, sugar, milk, and vanilla.

Beat butter mixture with electric mixer at medium speed until light and fluffy. Gradually add flour mixture. Beat at low speed until dough forms.

Form dough into a disc; wrap in plastic wrap and refrigerate 30 minutes or until firm.

Preheat oven to 350°F Roll teaspoonfuls of dough into ½" balls; place 2" apart on prepared cookie sheets. Flatten each ball to ¼" thickness with bottom of glass dipped in sugar. Prick top of each cookie using fork.

Bake 10 to 13 minutes or until golden brown. Remove cookies with spatula to wire racks; cool completely.

Prepare Lemon Filling. Spread filling on flat side of half of cookies. Top with remaining cookies, pressing flat sides together. Let stand at room temperature until set.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 3 dozen sandwich cookies

Lemon Filling
2¼ sifted powder sugar
1½ T butter, softened
3 T lemon juice
½ t lemon extract

Beat all ingredients in medium bowl with electric mixer at medium speed until smooth.

Makes about 1 cup filling

Moravian Spice Crisps

2010-12-05T00:15:00.001-07:00

1/3 cup shortening
1/3 cup packed brown sugar
¼ cup unsulfured molasses
¼ cup dark corn syrup
1¾ to 2 cups all purpose flour
2 t ground ginger
1¼ t baking soda
1 t ground cinnamon
½ t ground cloves
Powdered Sugar

Melt shortening in small saucepan over low heat. Remove from heat; stir in brown sugar, molasses and corn syrup. Set aside; cool.

Place 1½ cups flour, ginger, baking soda, cinnamon, and cloves in large bowl; stir to combine. Beat in shortening mixture with electric mixer at medium speed, scraping down side of bowl once. Gradually beat in additional flour until stiff dough forms, scraping down side of bowl once.

Knead dough on lightly floured surface, adding more flour if too sticky. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.

Preheat oven to 350°F. Grease cookie sheets; set aside. Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/16 inch thickness.

Cut dough with floured 2 3/8" scalloped cookie cutter. (IF dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.) Place cookies ½" apart on prepared cookie sheets.

Bake 8 minutes or until firm and lightly browned. Remove cookies with spatula to wire racks; cool completely.

Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar. Carefully remove cardboard.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 6 dozen cookies.

Christmas Crescents

2010-12-04T00:21:00.001-07:00

1 cup walnuts, finely ground
1 cup soft butter
¾ cups granulated sugar
2½ cups sifted all purpose flour
1 cup sifted confectioners' sugar

Preheat oven to 350°. With fingers, gently mix walnuts, butter, granulated sugar, and flour. Shape by teaspoonfuls into small crescents.

Bake on ungreased cookie sheet about 15 to 18 minutes until lightly browned. Cool slightly. While still warm, roll cookies in confectioners' sugar.

Makes 6 dozen.

Graham Cracker Torte

2010-12-03T18:28:00.001-07:00

½ cup butter
1 cup sugar
3 eggs, separated
1 t vanilla
grated rind of one orange
½ cup flour
2 t baking powder
½ lb graham crackers, crushed
1 cup milk

Custard
½ cup sugar
1 T cornstarch
1/8 t salt
2 egg yolks
1 cup milk, scalded
½ t vanilla

Icing
2 cups confectioners' sugar
4 T butter
4 T water
1 t vanilla
3 T cocoa

Cream together the butter and sugar. Add well beaten egg yolks, vanilla, and orange rind. Add sifted dry ingredients and cracker crumbs alternately with the milk. Beat egg whites until stiff and fold into mixture. Bake in two 8 inch sandwich tins in a 375°F oven for 20 minutes. Cool.

To make custard filling, mix together the sugar, cornstarch and salt, Add slightly beaten egg yolks. Add the milk and mix well. Cook in the top of a double boiler over simmering water, stirring constantly, until smooth and thick. Cool. Add vanilla.

For icing cream sugar and butter. Add water, vanilla, and cocoa and mix well.

Spread custard between the two torte layers. Frost with icing.

Serves 6-8

Puppy Chow Snack

2010-12-01T03:05:00.001-07:00

9 cups Corn Chex, Rice Chex, Wheat Check or Chocolate Chex cereal or combination of these cereals
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter
1 tsp vanilla
1½ cups powdered sugar

Into large bowl measure cereal set aside
In 1 quart microwaveable bowl microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir.
Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool.
Store in airtight container in refrigerator.

Don't let the name fool you into missing out on this great mix. It is a personal favorite treat of mine and I'm so glad that I didn't pass it up just cause the thought of eating puppy chow dog food is sorta gross.

Nissu Nassu

2010-11-30T00:03:00.001-07:00

2 cups all purpose flour
1½ t ground cinnamon
1½ t ground ginger
½ t ground cardamom
½ t ground cloves
2/3 cup packed light brown sugar
½ cup butter, softened
3 to 5 T hot water
½ t baking soda
Royal Icing

Place flour, cinnamon, ginger, cardamom and cloves in medium bowl; stir to combine.

Beat brown sugar and butter in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Place water and baking soda in cup; stir until baking soda dissolves. Beat into butter mixture. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side of bowl once. (IF dough is too crumbly, add more water, 1 T at a time, until dough holds together)

Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.

Preheat oven to 375°F. Grease cookie sheets; set aside.

Working with 1 disc at a time unwrap dough and place on lightly floured surface. roll out dough with lightly floured rolling pin to 1/8" thickness.

Cut dough with floured 3" pig shaped cookie cutter. Place cutouts 1" apart on prepared cookie sheets.

Gently press dough trimmings together; reroll and cut out more cookies (Rerolled dough will produce slightly tougher cookies than first rolling)

Bake 8 to 10 minutes or until firm and lightly browned. Remove cookies iwth spatula to wire racks; cool completely.

Prepare Royal Icing. Spoon Icing into pastry bag fitted with writing tip. Decorate cooled cookies with icing. Let stand at room temperature 1 hour or until set.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 5 dozen cookies.

Royal Icing
1 egg white at room temperature*
2 to 2½ cups sifted powedered sugar
½ t almond extract

Beat egg white in small bowl with electric mixer at high speed until foamy. Gradually add 2 cups powdered sugar and almond extract. Beat at low speed until moistened. Increase mixer speed to high and beat until icing is stiff.

Linzer Sandwich Cookies

2010-11-29T00:27:00.001-07:00

1 1/3 cups all-purpose flour
¼ t baking powder
¼ t salt
¾ cup sugar
½ cup butter, softened
1 large egg
1 t vanilla
Seedless Raspberry jam

Place flour, baking powder and salt in small bowl; stir to combine.

Beat sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg and vanilla. Gradually add flour mixture. Beat at low speed until forms, scraping down side of bowl once.

Form dough into 2 discs; wrap in plastic wrap and refrigerate 2 hours or until firm.

Preheat oven to 375°F. Working with 1 disc at a time unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin.

Cut dough into desired shapes with floured cookie cutters. Cut out equal numbers of each shape. (if dough becomes too soft, refrigerate several minutes before continuing.)

Cut 1" centers out of half the cookies of each shape. Gently press dough trimmings together; reroll and cut out more cookies. Place cookies 1½ to 2 inches apart on ungreased cookie sheets.

Bake 7 to 9 minutes or until edges are lightly brown. Let cookies stand on cookie sheets 1 to 2 minutes. Remove cookies with spatula to wire racks; cool completely.

Spread 1 teaspoon jam on flat side of whole cookies, spreading almost to edges. Place cookies with holes, flat side down, over jam.

Storetightly covered at room temperature or freeze up to 3 months.

Makes about 2 dozen cookies.

Vanillekranser

2010-11-28T00:12:00.001-07:00

½ cup blanched almonds
2 cups all purpose flour
¾ cup sugar
¼ t baking powder
1 cup butter,cut into small pieces
1 large egg
1 T milk
1 T vanilla
8 candied red cherries
16 candied green cherries

Grease cookie sheets; set aside. Place almonds in food processor. Process using on/off pulsing action until almonds are ground, but not pasty.

Place almonds, flour, sugar, and baking powder in large bowl. Cut butter into flour mixture with pastry blender until mixture is crumbly.

Beat egg, milk, and vanilla in small bowl with fork until well blended. Add egg mixture to flour mixture; stir with spoon until soft dough forms.

Spoon dough into pastry bag fitted with medium star tip. Pipe 3" rings 2" apart onto prepared cookie sheets. Refrigerate rings 15 minutes or until firm.

Preheat oven to 375°F Cut cherries into halves. Cut each red cherry half into quarters; cut each green cherry half into 4 slivers.

Press red cherry quarter onto each ring where ends meet. Arrange 2 green gerry slivers on either side of red cherry to form leaves.

Bake 8 to 10 minutes or until golden. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 5 dozen cookies.

Argentinean Caramel-Filled Crescents

2010-11-27T00:17:00.001-07:00

3 cups all- purpose flour
½ cup powdered sugar
1 t baking powder
¼ t salt
1 cup butter, cut into small pieces
6 to 7 T ice water
½ pkg (14 oz) caramel candies, unwrapped
2 T milk
½ cup flaked coconut
1 large egg
1 T water

Place flour, powdered sugar, baking powder and salt in large bowl; stir to combine. Cut butter into flour mixture with pastry blender or 2 knives until mixture forms peas sized pieces. Add water, 1 T at a time; toss with fork until mixture holds together. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.

Meanwhile, melt caramels and milk in medium saucepan over low heat, stirring constantly; stir in coconut with spoon. Remove from heat; cool.

Working with 1 disc at a time, unwrap dough and place on lightly floured surface. roll out dough with lightly floured rolling pin to 1/8" thickness.

Cut dough with 3" round cookie cutter. Gently press dough trimmings together; reroll and cut out more cookies.

Preheat oven to 400°F. Grease cookie sheets; set aside.
Beat egg and water in cup.

Place ½ t caramel mixture in center of each dough round. Moisten edge of dough round with egg mixture. Fold dough in half; press edges firmly to seal in filling. Press edge with fork.

Place cookies on prepared cookie sheets; brush with egg mixture. Cut 3 slashes across top of each cookie with tip of utility knife.

Bake 15 to 20 minutes or until golden brown. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature. These cookies do not freeze well.

Makes about 4 dozen cookies.

Pahkinaleivat

2010-11-26T00:03:00.001-07:00

1 cup butter, softened
½ cup plus 1/3 cup sugar, divided
3 large eggs divided
½ t ground cardamom
½ t almond extract
2¼ to 2½ cups all purpose flour
1 cup finely chopped almonds

Beat butter and ½ cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in 1 egg, cardamom and almond extract until well mixed, scraping down side of bowl once.

Gradually add 1½ cups flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in enough remaining flour with spoon to form soft dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.

Grease cookie sheets; set aside. Cut dough into 8 equal pieces.

With floured hands, shape each piece of dough into 12" long ½" thick rope. Cut ropes into 2 inch logs. Place all logs on prepared cookie sheets; refrigerate 30 minutes.

Preheat oven to 350°F Beat remaining 2 eggs in shallow dish with fork until foamy.

Place almonds and 1/3 cup sugar in medium bowl; stir to combine. Dip cookie logs into beaten egg mixture; roll in nut mixture to cover.

Place cookies 2" apart on prepared cookie sheets. Bake 15 minutes or until lightly browned. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 4 dozen cookies.

Pecan Thumbprint Cookies

2010-11-25T14:30:00.001-07:00

1 cup pecan pieces
1 large egg
1¼ cups all purpose flour
¼ t salt
½ cup butter, softened
½ cup firmly packed light brown sugar
1 t vanilla
Seedless raspberry or strawberry jam

Preheat oven to 350°F To toast pecans, spread on baking sheet. Bake 8 to 10 minutes or until golden brown, stirring frequently. Remove pecans from baking sheet and cool; set aside.

Place cooled pecans in food processor. Process until finely chopped; transfer to shallow bowl.

To separate egg yolk from white, gently tap egg in center against a hard surface, such as side of bowl. Holding a shell half in each hand, gently transfer yolk back and forth between the 2 halves. Allow white to drip down the 2 halves into cup. When all white has dripped into cup place yolk in another cup.

Place flour and salt in medium bowl; stir to combine.

Beat butter and brown sugar in large bowl with electric mixer until light and fluffy, scraping down side of bowl once. Beat in vanilla and egg yolk. Gradually beat in flour mixture, scraping down side of bowl once.

Beat egg white with fork until frothy.

Roll dough into 1" balls. Roll balls in egg white; roll in nuts to cover.

Place balls 2" apart on ungreased cookie sheets. Press a deep indentation in center of each ball with thumb.

Bake 8 minutes or until set. Remove cookies from oven; fill each indentation with about ¼ teaspoon jam. Return filled cookies to oven; continue to bake 8 to 10 minutes or until lightly brown. Immediately remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months

Makes about 2½ dozen cookies

Lemon Bars

2010-11-24T00:34:00.001-07:00

Cookie Layer
1 cup all purpose flour
½ cup butter
½ cup confectioners' sugar

Preheat oven to 350°. Mix all ingredients and press firmly into a 9 x 9 inch pan. Bake for 15 minutes. Do NOT turn off the oven.

Topping
2 large eggs, beaten
3 Tablespoons lemon juice
1 cup sugar
½ teaspoon baking powder
2 Tablespoons all-purpose flour
confectioners' sugar

Mix first 5 ingredients well and pour over cookie layer. Bake at 350° for 25 minutes or until set. When cool sprinkle with confectioners' sugar and cut into small pieces.

Orange-Almond Sables

2010-11-23T00:16:00.001-07:00

¾ cup whole blanched almonds
1½ cups powdered sugar
1 cup butter, softened
1 T finely grated orange peel
1 T almond flavored liqueur or 1 t almond extract
1¾ to 2 cups all purpose flour
¼ t salt
1 large egg, beaten

Preheat oven to 375°F To toast almonds, spread on baking sheet and cool; set aside.

Beat powdered sugar and butter in large bowl with electric mixer until light and fluffy, scraping down side of bowl once. Beat in orange peel and liqueur or almond extract.

Set aside 24 whole almonds. Place remaining cooled almonds in food processor. Process using on/off pulsing action until almonds are ground but not pasty.

Place chopped almonds, flour and salt in medium bowl; stir to combine. Gradually add to butter mixture. Beat with electric mixer at low speed until well blended, scraping down side of bowl once.

Place dough on lightly floured surface. Roll out dough with lightly floured rolling pin to just under ¼" thickness. Cut dough with floured 1½" fluted or round cookie cutter. Place dough 2 inches apart on ungreased cookie sheets.

Lightly brush tops of cookies with beaten egg. Press one whole reserved almond in center of each cookie.

Brush almond lightly with beaten egg. Bake 10 to 12 minutes or until light golden brown.

Let cookies stand 1 minute on cookie sheets. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 2 dozen cookies.

Bolivian Almond Cookies

2010-11-22T00:09:00.001-07:00

4 cups natural almonds
1 cup all purpose flour
¼ t salt
1 cup sugar
¾ cup butter, softened
1 t vanilla
½ t almond extract
2 large eggs
2 T milk
1 T grated lemon peel
1 cup sliced natural almonds

Place almonds in food processor. Process using on/off pulsing action until almonds are ground, but not pasty.

Preheat oven to 350°F Grease cookie sheets; set aside.

Place ground almonds, flour and salt into medium bowl; stir to combine.

Beat sugar, butter, vanilla and almond extract in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once.Beat in eggs and milk. Gradually add ½ of flour mixture. Beat at low speed until well blended, scraping down side of bowl once. Stir in lemon peel and remaining flour mixture with spoon.

Drop rounded teaspoonfuls of dough 2" apart onto prepared cookie sheets.

Flatten slightly with spoon; top with sliced almonds.

Bake 10 to 12 minutes or until edges are lightly browned. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 3 dozen cookies.

Orange Cookies (Orangesmekager)

2010-11-21T00:36:00.000-07:00

2 Oranges
½ cup butter, softened
¼ cup sugar
1 large egg
½ t orange extract
1½ cups all-purpose flour
4 squares (1 oz each) semisweet chocolate

Finely grate colored portion of orange peel using bell grater or hand held grater. Measure 2 T orange peel; set aside.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg, orange extract and grated peel until well blended, scraping down side of bowl once.

Gradually add flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in additional flour with spoon to form soft dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Preheat oven to 400°F Grease cookie sheets; set aside.

Unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to ¼" thickness. Cut dough into 2x1" bars. Place bars 2" apart on prepared cookie sheet.

Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.)

Bake 10 minutes or until lightly browned. Remove cookies with spatula to wire rack; cool completely.

Melt chocolate in 1 cup glass measure in microwave at MEDIUM (50% power) 3 to 4 minutes stirring occasionally. Dip one end of each cookie into chocolate, coating ½ way up side. Scrape excess chocolate on bottom of cookie back into cup. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.

Store tightly covered between sheets of waxed paper at room temperature.

Makes about 2½ dozen bars

Liebkuchen

2010-11-20T00:03:00.001-07:00

1 cup golden molasses
1 cup brown sugar
¼ teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves
¼ cup sour milk
1 teaspoon baking soda
1 cup finely chopped or ground nuts
1 cup finely chopped or ground dates
3 cups flour
vanilla icing
colored sugar or other cookie decorations

Preheat oven to 350°. Heat molasses and sugar until very hot and bubbly. Cool and add all ingredients but the flour. Add enough flour (2¾ to 3 cups) to make a very stiff batter. Drop by teaspoons and flatten slightly on a greased cookie sheet. Bake until lightly brown. Cool and ice with favorite vanilla icing, and decorate with colored candy confetti, sprinkles or colored sugar.

Cookies will be very hard. Store in a tight-lidded container for a week or until cookies become very moist and chewy. A fresh apple slice may be added to the container to hasten the "ripening" process. Serve only as many cookies as will be eaten and keep the remainder tightly sealed.

Czech Bear Paws

2010-11-19T00:06:00.001-07:00

4 cups toasted ground hazelnuts
2 cups all purpose flour
1 T unsweetened cocoa powder
1 t ground cinnamon
½ t ground nutmeg
¼ t salt
1 cup butter, softened
1 cup powdered sugar
1 large egg yolk
½ cup melted chocolate chips
slivered almonds, halved

Preheat oven to 350°F. Place hazelnuts, flour, cocoa, cinnamon, nutmeg, and salt in medium bowl; stir to combine.

Beat butter, powdered sugar, and egg yolk in large bowl with electric mixer at medium speed until light and fluffy. Gradually add flour mixture. Beat at low speed until soft dough forms, scraping down side of bowl once.

Grease 3 madeleine pans with softened butter, 1 teaspoon per pan; dust with flour. (IF only one 1 madeleine pan is available, thoroughly wash, dry, regrease and flour after baking each batch. Cover remaining dough with plastic wrap; let stand at room temperature.)

Press level Tablespoonfuls of dough into each mold.

Bake 12 minutes or until lightly browned. Let cookies stand in pan 3 minutes. Carefully loosen cookies from pan with point of small knife. Invert pan over wire racks; tap lightly to release cookies. Let stand 2 minutes. Turn cookies shell side up; cool completely.

Pipe squiggle of melted chocolate on curved end of each cookie; place slivered almond halves in melted chocolate for claws. Let stand at room temperature 1 hour or until set.

Store tightly covered at room temperature. These cookies Do NOT Freeze well.

Makes abut 5 dozen cookies.

Belgian Tuile Cookies

2010-11-18T20:57:00.001-07:00

½ cup butter, softened
½ cup sugar
1 large egg white*
1 t vanilla
¼ t salt
½ c all purpose flour
4 oz bittersweet chocolate candy bar chopped or semis sweet chocolate chips

Preheat oven to 375°F Grease cookie sheets; set aside.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg white, vanilla and salt. Gradually add flour. Beat at low speed until well blended, scraping down side of bowl once.

Drop rounded teaspoonfuls of batter 4" apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.

Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute.

Working quickly, while cookies are still hot, drape cookies over a rolling pin or bottle so both sides hand down and form a saddle shape; cool completely.

Melt chocolate in small, heavy saucepan over low heat, stirring constantly.

Tilt saucepan to pool chocolate at one end; dip edge of each cookie into chocolate coating, turning cookie slowly so entire edge is tinged with chocolate.

Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.

Store tightly covered at room temperature. Do NOT Freeze.

Makes about 2½ dozen cookies.

Mint Chocolate Snow Top Cookies

2010-11-17T00:23:00.001-07:00

1½ c all-purpose flour

1½ t baking powder

¼ t salt

1 (10 oz) package mint flavored semisweet chocolate morsels

6 T butter, softened

1 c granulated sugar

2 eggs

1½ t vanilla extract

confectioners' sugar

In a medium mixing bowl combine flour, baking powder, and salt; set aside.

In a small saucepan, heat 1 cup of the chocolate morsels over low heat until melted, stirring constantly.

In a large mixing bowl beat butter and sugar until fluffy. Beat in melted chocolate, eggs and vanilla.

Add flour mixture and remaining ½ cup chocolate morsels. Wrap dough in plastic wrap; freeze until firm, about 20 minutes.

Preheat oven to 350° Shape dough into 1" balls; coat with confectioners' sugar. Place on ungreased cookie sheet and bake 10 to 12 minutes. Cool on wire rack.

Makes about 3 dozen cookies.

Back Bay Cookies

2010-11-16T00:08:00.002-07:00

2/3 cup butter
1 cup sugar
2 eggs, well beaten
2/3 cup chopped raisins or currants
½ cup chopped walnuts
2 cups sifted flour
2/3 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add eggs and beat well. Add raisins and nuts. Sift remaining ingredients together and add to the first mixture. Mix thoroughly. Drop by teaspoonfuls, 1" apart, on greased cookie sheets. Bake about 12 minutes. cool on wire racks. Makes about 2½ dozen cookies.

Swedish Spice Cookies

2010-11-15T00:44:00.002-07:00

1 t ground mace
½ t ground ginger
1 cup butter, softened
½ cup granulated sugar
1 egg yolk
2 t vanilla extract
2½ cups all-purpose flour
powdered sugar

Preheat oven to 375°. In a large bowl, combine first 6 ingredients. Blend until fluffy. Gradually stir in flour. Put dough through cookie press, using the brad plate, onto an ungreased cookie sheet.

Bake 10 minutes or until cookies have browned slightly around the edges. Cool on wire rack. Roll in powdered sugar.

Makes 3½ dozen cookies.

Apricot Linzer Cookies

2010-11-12T00:42:00.001-07:00

2 c all-purpose flour

½ c confectioners' sugar

¼ t baking soda

¼ c ground almonds

¼ c granulated sugar

½ cup butter, chilled and cut in 1" pieces

2 egg yolks, lightly beaten

½ t vanilla extract

¼ t cinnamon

1 egg, lightly beaten

½ c apricot jam

Preheat oven to 350°. In a large bowl, combine flour, confectioners' sugar and baking soda. Stir in almonds and granulated sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg yolks, vanilla and cinnamon; blend well.

Gather dough into a ball. Turn out onto a lightly floured surface. Knead lightly; shaped into a smooth ball.Roll out dough to ¼" thickness. Cut out cookies with a floured 2" round cookie cutter. With a floured thimble, cut holes in centers of half of the cookies. Brush all the cookies with beaten egg. Place on a greased baking sheet. Bake 18 minutes or until golden brown.Remove from baking sheet to a wire rack to cool. When cool, spread jam on whole cookies. Top each with a cutout cookie.

Makes about 1½ dozen.

Pinwheel Cookies

2010-11-11T00:56:00.002-07:00

½ cup butter, softened

1 (3 oz) package cream cheese, sofened

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2¼ cups all-purpose flour, divided

½ teaspoon baking powder

½ teaspoon salt

1/8 teaspoon baking soda

½ cup cocoa

In a large bowl, cream butter, cream cheese, sugar, eggs and vanilla until light and fluffy. In a separate bowl, sift together 1½ cups flour, baking powder, salt, and baking soda; blend into creamed mixture.

Divide dough in half. Add cocoa to ½ of the dough; blend well. Add ¾ cup flour to remaining dough; blend well.

On a lightly floured board, roll out each half into a 9" square. (if dough is too soft, chill about 15 minutes) Place chocolate dough on top of vanilla. Roll up jelly-roll style. Wrap tightly in waxed paper; chill several hours or overnight.

Preheat oven to 350°. Slice dough ¼" thick. Place on an ungreased baking sheet. Bake 12 to 15 minutes or until lightly browned. Remove from cookie sheet; cool on wire rack. Makes about 3 dozen.

Peanut Butter Kisses

2010-11-10T00:16:00.001-07:00

1 (8 oz) bag Chocolate Kisses
½ c Shortening
¾ c Peanut Butter
1/3 c granulated Sugar
1/3 cup packed light Brown Sugar
1 Egg
2 T Milk
1 t Vanilla extract
1½ c all-purpose Flour
1 t Baking Soda
1/3 cup packed light Brown Sugar
½ t Salt
additional sugar

Preheat oven to 375°. Remove chocolate kisses candy wrappers. In a large bowl, beat shortening and peanut butter until well blended. Add the granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda, and salt; gradually add to peanut butter mixture. Shape dough into 1" balls. Roll in the additional granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately place 1 kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.