Nov 17, 2011 |
Here’s another great Christmas cookie recipe from my mom. These were always my favorite; even now I still can never get enough.
I haven’t made them yet this year, so there’s no photos on the blog. But trust me. As soon as I make them, I’ll photograph their melty gooey yumminess for all to see.
INGREDIENTS:
1 cup butter
1-1/2 cup sifted confectioners sugar
1 tsp vanilla
1 egg
2-1/2 cup sifted flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
1 cup small gumdrops, sliced (don’t use black)
DIRECTIONS:
Thoroughly cream butter, sugar and vanilla. Beat in egg.
Sift together flour, baking soda, cream of tartar and salt. Gradually stir into creamed mixture; mix well.
Shape dough into roll 2″ in diameter x 12″ long. Wrap in wax paper, chill several hours or overnight.
Cut 1/4-inch thick slices. Place on ungreased cookie sheet. Decorate tops with gumdrop slices.
Bake at 350 for approximately 12 minutes, or until lightly browned.
Cool slightly before removing from pan.
Makes approximately 4 dozen.
This recipe has been entered in the 2011 Holiday Recipe Exchange. “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.”
Nov 17, 2011 |
These were my Dad’s favorite cookies at Christmas. I haven’t made them yet this year, so don’t have any photos for my blog. Again, operative word being yet.
These are like little mini fruitcakes that go great with coffee, tea, egg nog, milk, mulled wine, cider, hot chocolate… pretty much any holiday beverage you prefer.
They’re great to give as gifts, store well in cookie jars and air-tight canisters. They also travel/ship well for those out-of-town travelers and Care Packages.
INGREDIENTS:
1/2 cup butter
1 cup sugar
2 eggs
1/4 cup sour cream
1-1/4 cup sifted flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves
1 cup quick-cooking rolled oats
1 cup finely snipped dates
1/2 cup raisins
1 cup chopped pecans
1/2 cup chopped candied cherries
Halved candied cherries (to top cookies with)
DIRECTIONS:
Cream butter, sugar, and eggs until fluffy. Stir in sour cream.
Sift together flour, cinnamon, soda, salt, cloves. Stir into creamed mix.
Mix in oats, pecans, dates, raisins and chopped cherries.
Drop from spoon 2″ apart onto lightly greased cookie sheet. Top each with halved cherry.
Bake at 350 for 10-12 minutes.
Cool on rack.
Makes approximately 5 dozen.
This recipe has been entered in the 2011 Holiday Recipe Exchange. “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.”
Nov 10, 2011 |
I was at a loss what to cook for a quick, cheap, and healthy dinner. For the same reason as everyone else, I don’t typically like the heavier fat-laden fried foods, but last night’s chill in the air begged for something warm and delicious.
I heated up some of my Infused Olive Oil in a skilled, added four pieces of boneless, skinless chicken breasts and let them cook, covered, while I prepared the other foods.
After four minutes, I turned the chicken, sprinkled with a small mix of freshly chopped herbs from my garden (sage, chives, basil, oregano, and parsley), and cooked, covered, for another five minutes.
Because I like my meat well done and seasoned, I turned the burner off, turned the chicken once more, and let it finish for another five minutes as I finished the potatoes and vegetables.
It was quick, easy, nutritious, delicious, and warm.
But the best part? When my daughter came home today and said she told all her friends at school she couldn’t wait to eat the left-overs.
*This recipe has been submitted to the 2011 Holiday Recipe Exchange. “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.”
Nov 8, 2011 |
Recently I posted my recipe for Asparagus Wraps (click here).
The recipe calls for basting with olive oil. I wish I could make my own. But since I can’t, I’m happy to do the next best thing: I infuse store-bought Extra Virgin Olive Oil (EVOO) with my own herbs.
In a 16 oz. vinagrette bottle (or, in my case, if the bottle breaks, use a canning jar), combine 12 ounce EVOO, and whichever fresh herbs you like. I combine crushed black pepper with fresh chopped oregano, fresh chopped parsley, fresh chopped basil, and fresh chopped chives. I also add one fresh crushed clove of garlic. Shake lightly, cap tightly, and let sit for 4 – 7 days before using.
Olive oil is a great addition with balsamic vinegar and other spices to make bread dipping oils. It can be a light salad topping. It can be cooked into foods for an extra Italian flavor. It can be a great meat baste. You can even use it for extra flavor in recipes that call for heating cooking oil in a pan such as sautes.
However you choose to use your olive oil, you’re certain to enjoy the wonderful taste it brings to your table!
Nov 3, 2011 |
by Molly Jo Realy @MollyJoRealy
It’s a new month, which means a new Thursday Theme for my recipes. Since November tends to bring with it an abundance of busy-ness and activities, I thought perhaps Party Foods would be nice. Simple recipes you can make for gatherings, potlucks, open houses, or just because!
Today’s recipe was inspired when I took my daughter to visit family in Las Vegas about five years ago. We stopped at a snack bar and I delighted in this wonderful blend of Italian flavors, seasonings and salty pretzel goodness.
Since we had no such snack vender back home, it was up to me to recreate the taste. I did the best I could and you know what? I think I did pretty well!
Taste for yourself:
INGREDIENTS:
1 pkg – active yeast
1-1/2 Cup warm water
1 tsp salt
1 TBS sugar
3 – 4 Cups flour (more or less)
Pepperoni slices
Shredded cheese
Pizza or marinara sauce
I egg
1 TBS water
1 TBS Kosher salt
Dissolve yeast in warm water. Add sugar and salt. Add flour, mix well until you have a stiff dough, not sticky. Roll dough out onto a clean, dry floured surface, to approximately 1/8-inch thickness. Cut into 3-inch strips. Down the middle of each strip, spoon 1 TBS sauce. Place pepperoni on sauce. Sprinkle with shredded cheese. Fold over then twist into pretzel shape.
Beat egg and 1 TBS water. Glaze each pretzel. If preferred, sprinkle more shredded cheese and Kosher salt on top of pretzels.
Line cookie sheet with foil and spray with non-stick cooking spray. Place pretzels of foil. Bake at 425 for approximately 18-20 minutes, until golden brown.
