Friday, December 10, 2010

Christmas Cookies 2010

My list of Christmas cookies to bake. the best place where I could park these recipes until I get another printer cartridge. The refill it yourself didnt work

Swedish Christmas Cookies

2 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks), at room temperature
1 cup confectioners' sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest
Colored sanding sugars or chopped toasted pecans
Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

The Only Chocolate Chip Cookie

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Tonya Allen's Chocolate Cheesecake Turtle Cookies

For the Cookie
2 cups all-purpose flour
5 tablespoons all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/2 cups unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
3 teaspoons pure vanilla extract
1/2 teaspoon table salt

Cheesecake Filling
8 ounces cream cheese (room temperature)
8 tablespoons confectioners' sugar

1 cup caramel candy (bits are best, but if you can't find them use 1 cup of the wrapped candies)
1 1/2 cups pecans (or any nut you prefer)
Change Measurements: US Metric

Directions:Prep Time: 1 1/4 hr
Total Time: 1 1/2 hrs
1 Sift the flour and cocoa together into a medium bowl. 2 Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. 3 Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more. 4 Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. 5 Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes. 6 Position a rack in the center of the oven and heat the oven to 350°F. 7 Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. 8 Arrange them 2 inches apart on the lined sheets. 9 With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.). 10 Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. 11 Gently redefine the indentations with the end of a wooden spoon. 12 Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks. 13 While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look. 14 When cookies are completely cooled use a spoon to fill the indentation and spread out. Do not overfill. 15 Bake for 5 more mintues in the oven to set it. 16 Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie. 17 Quickly top with chopped nuts and let cool. 18 Keep cool.

Crisco Chocolate Crinkle Cookies

1 1/4 cups firmly packed light brown sugar
1 cup Crisco All-Vegetable Shortening
1 teaspoon vanilla extract
2 cups All Purpose Flour
2 large eggs, lightly beaten
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup miniature semi-sweet chocolate chips
1/3 cup sugar
1/2 cup powdered sugar

PREPARATION DIRECTIONS:1.BEAT brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2.COMBINE flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3.HEAT oven to 375ºF. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4.BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

English " Hobnobish" Oat Cookie Biscuits

6 cups whole oats, crushed a little
2 cups all-purpose flour
2 cups brown sugar, packed
2 cups butter
1 1/2 teaspoons baking soda
1 teaspoon water
2 teaspoons salt (I prefer coarse sea salt)
2 to taste coarse sugar
Change Measurements: US Metric

Directions:Prep Time: 15 mins
Total Time: 30 mins
1 Preheat oven to 375°F. 2 Dissolve the baking soda in the water. 3 Combine the oats, flour, salt and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda. 4 Using a table spoon, scoop a spoonful and roll into a ball. Put balls onto cookie sheet lined with parchment paper. 5 Dip bottom of flat glass into coarse sugar and press cookie flat to ½?. 6 Bake at 375°F (190°C) for 12 to 15 minutes.

Spicy, Chewy Molasses Cookies
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1/2 cup butter, softened
1 cup sugar
1/4 cup molasses (not blackstrap)
2 tbsp honey
1 large egg
2 1/3 cups all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp ground black pepper
1/2 teaspoon salt
1/2 cup candied ginger, diced
sugar, for rolling

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until fluffy. Beat in molasses, honey and egg until smooth.
In a medium bowl, whisk together flour, baking soda, spices and salt. Working by hand, or with a mixer on low speed, stir flour mixture into molasses mixture. Stir in chopped, candied ginger.
Roll dough into 1-inch balls and roll each ball in extra sugar (use plain sugar, coarse sugar, turbinado sugar, etc.) before placing on baking sheet.
Bake cookies for 10-12 minutes, until the edges are set but not browned.
Cool for 5-10 minutes on baking sheet, then transfer to a wire rack to cool completely.
Store in an airtight container.

Makes 3 – 3 1/2 dozen cookies

Gingerbread Men

2 1/2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp (freshly) ground nutmeg
pinch ground black pepper (optional)
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup molasses
1/4 cup coffee or water
1 tsp vanilla extract

In a medium bowl, sift together flour, salt, baking soda, nutmeg, ginger, cloves, cinnamon and black pepper, if using.
In a large bowl, cream together butter and sugar until smooth. Beat in molasses, water and vanilla, then gradually add in flour mixture until a smooth dough forms. Divide dough into two or three pieces (dough will be quite soft), cover with plastic wrap and refrigerate for at least 2 hours, until firm.

Preheat oven to 375F.
For softer cookies:
On a lightly floured surface, roll out dough to just under 1/4 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are ideal!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For crispier cookies:
On a lightly floured surface, roll out dough to just under 1/8 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are ideal!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges and will be lightly browned. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

When cool, decorate with lemon icing (recipe below).

Makes about 30-40 gingerbread men, depending on size of cookie cutters used and whether you make them thick or thin.

Lemon Icing
2 cups confectioners’ sugar
2-3 tbsp tsp lemon juice

In a small bowl combine powdered sugar and lemon juice. Substitute milk or cream plus 1 tsp lemon extract, if no fresh lemon juice is available. Add enough lemon juice to make the icing thick and pourable, but not runny (start with 1-2 tbsp and add more if necessary. You can always add a bit of extra sugar to thicken it if you add too much) and stir until very smooth. Scrape into piping bag with a fine tip or a ziploc bag with a corner cut off and pipe onto cooled cookies. Allow to set for at least 30 minutes, until firm, before storing cookies in an airtight container.

Soft Cutout Cookies

2 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter, very soft
1/2 cup buttermilk
1 egg
1 tsp vanilla extract
1/4 tsp almond extract

In a medium bowl, sift together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugar and butter. Beat in buttermilk, egg and extracts. With the mixer on low speed or by hand, add in the flour mixture, mixing until no flour remains.
Divide dough into two pieces. Wrap in plastic wrap and freeze for at least 2 hours.
Preheat oven to 375F.
Working with 1 piece of dough at a time, roll out to 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll remaing dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough.
Bake for 6-7 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown).
Cool completely on a wire rack before icing.
Makes 4-5 dozen, depending on cookie cutter size.

Simple Colored Icing
4 cups confectioners sugar, divided
2 tbsp milk or light cream per bowl
1/2 tsp vanilla extract per bowl
white, red, green and blue food coloring

Place 1 cup of sugar in each of 4 small bowls. Add 2 tbsp milk or light cream, 1/2 tsp vanilla and a few drops of your desired food color to each bowl. Mix thoroughly with a fork, until smooth and a good consistency: thin for filling in large spaces and thick for making clear lines. Add extra milk if necessary.
Scrape each color into a small zip-lock plastic bag.
Snip the corner of the bag to ice cookies.

Sunday, December 5, 2010

Friday, November 26, 2010

Healthful Bars

Alton B Healthy Bars
4 ounces soy protein powder, approximately 1 cup
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup
2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola oil, for pan
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

1 1/2 c. quick oatmeal
1/2 c. honey
1/2 c. wheat germ
1/2 c. chunky peanut butter
1/2 c. ground peanut
Mix all ingredients thoroughly. Shape into long roll. Wrap in wax paper and refrigerate until hard.

2 c. quick rolled oats
2/3 c. shredded coconut
1/2 c. chopped peanuts
1/3 c. melted butter
2 tbsp. honey
1/2 c. raisins
1/3 c. brown sugar
1/4 c. flour
1 egg
1 tsp. vanilla
Mix all ingredients together lightly and press firmly into well greased 9 x 13 inch baking pan and bake at 350 degrees for 25 minutes. Cool. Cut into bars.

1 1/2 c. sugar
1 c. vegetable oil
1/3 c. honey
3 eggs, unbeaten
2 tsp. vanilla
2 1/2 c. unsifted flour
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
2 tsp. soda
1 tsp. salt
1/4 c. wheat germ
1 (8 oz.) can crushed pineapple and juice
1 c. grated zucchini, unpeeled
1/2 c. grated carrots, uncooked
1/2 c. seedless raisins
1 c. chopped nuts
1/4 c. milk
In large bowl combine sugar, oil, honey, eggs and vanilla. Beat 30 seconds. Add flour, baking powder, cinnamon, soda, salt and wheat germ, mixing well.
Stir in undrained pineapple. Blend in zucchini, carrots, raisins and nuts. Stir in milk. Spread into greased and floured 15x10x1-inch jelly roll pan. Bake at 350 degrees for 30-35 minutes or until done. Cool; cut into 48 bars and store in refrigerator.

This recipe is very flexible and no need to bake! Combine in a large greased bowl:

10-12 dry ingredients, usually & approx.
6 c. Triples cereal
2 c. oatmeal
1 c. sunflower seeds (usually not roasted or salted, sold in bulk at health food stores)
1 c. raisins
1 c. chocolate chips

The extra cup could be chopped nuts, coconut, wheat germ, Grapenuts cereal or anything else you may be craving (within some amount of reason).
Melt in a saucepan and stir often until smooth:

1 bag marshmallows
1/4 c. butter
1 lg. blob peanut butter (approx. 1/2 c.)
1/4 c. honey or molasses

Pour the melted ingredients into the bowl of dry ingredients and stir until well combined. The chocolate chips will melt some, but that's ok.
Now turn this into a greased jelly roll pan and spread it out slightly. Cover with a sheet of waxed paper and roll the bars out flat in the pan with a rolling pin. Lift the waxed paper off and cut into squares, I use a pizza cutter which is quick and easy.

Now cover again and let refrigerate to set. Then place in airtight containers or wrap up. These are great for picnics, travel, camping and of course those days we crave everything!

1 pkg. spice cake
1/4 c. wheat germ
1 c. molasses
1/4 c. orange juice
2 eggs
2 tbsp. salad oil
1 c. raisins
1 c. chopped nuts
Blend well. Spread in well greased pan. Bake at 375 degrees for 25 to 30 minutes. Cool and cut into 2 1/2 inch bars.

Tuesday, November 23, 2010

Pork Green Chili

Chili Verde

1 tablespoon olive oil
1 1/2 pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 1/2 cups tomatillo salsa
5 cups chicken broth
1/2 teaspoon dried oregano
1 pinch ground cloves
Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Chili Verde II
3 lb. boneless pork roast (cut in 1 inch cubes) shopping list
1T. oil shopping list
1 cup onion shopping list
3 garlic cloves shopping list
2c. water shopping list
1qt. tomatoes shopping list
1 or 2 can chopped green chilies shopping list
2. cup cubed potatoes shopping list
1 T. cilantro shopping list
2 t. cumin shopping list
2t. oregano shopping list
1 t. salt shopping list
1 can pinto beans drained and rinsed shopping list
How to make it

Brown pork in soup kettle, saute onion and garlic.
Add remaining ingredients except beans.
Bring to boil and simmer covered for 45 minutes.
Add beans, simmer covered 30 min.

Sunday, November 14, 2010

Thanksgiving 2010 Recipes: Carmalized Honey Pearl Onions

2 teaspoons olive oil
2 tablespoons butter
2 - 1 pound frozen pearl onions, thawed and patted dry
Coarse salt and ground pepper
handfull of fresh chopped parsley (or something fresh and green)

Cook in oil butter mix, tossing occasionally, until beginning to brown, about 5 minutes.
Drizzle honey with sugar; season with salt and pepper. Add 2/3 cup water and parsley cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

Thanksgiving 2010 Recipes: Red Baked Mashed Potatoes

Red Baked Mased Potatoes


bag whole New Potatoes (or Other Small Round Potatoes)
Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions
bake (boil or nuke) potatoes until done and tender.

On a sheet pan, generously drizzle olive oil. Place new potatoes on the cookie sheet spaced evenly.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again intil 1/2" - 3/4" thickness. Brush the tops of each mashed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and season blend

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Serve with sour cream and freshly grated hard cheese

Thanksgiving 2010 Recipes: Scalloped Oysters

Scalloped Oysters

2 cans of oysters
2 cups italian bread crumbs
1 cup half & half
1/2 stick butter

Mix breadcrumbs, half and half, 1 can of oyster liqour, and 1/2 stick of melted butter.
Layer mixture with oysters and bake @350° for 30 minin a buttered baking pan.

Thursday, April 15, 2010

Blue Easter

The boys in my fathers backyard playing a little golf.

Blue Eggs

The boys only wanted Blue eggs

Lots of blue eggs....

Cute Wrap Skirt Free Pattern

Monday, January 18, 2010

1 yard tulip shopping bags!

one night at about 11 pm I had the need to make some shopping bags, and I only wanted to use one yard total for a lined bag. This design came to me.
The Tulip Bag
These can fold flat, they have a square bottom, and use one yard of fabric total. As you can see one can hold the industrial sized box of cheez-its and the double pack of buns from Sam's Club.
You can make these out of one yard of fabric, or recycle old men's shirts, sheets or just find fabric in the remnant bin,


I used to sprout a lot when I was single. I never could quite eat all of the lettuce before it went bad in my fridge. So sprouts seem like the perfect solution. I only needed to sprout what I needed and all ways had fresh greens for a sandwich.
Now with a family, sprouting is a great way to have fresh organic greens anytime. My favorite place is the sprout people. They have organic seeds and some fantastic blends. They also have a selection of sprouting containers, but I like the wide mouth jar and sprouting lid.

Saturday, January 16, 2010

Little Vikings

Ready for the Viking Festival

Finished Will's Viking tunic today. The body is made of a linen blend from JF that washes and is durable with lots of wear and washing. The yoke is made or rust ultra suade. Will had outgrown his other tunics and was ready to hand them down to little brother Henry. Henry tunic was made of the linen blend.

Had a week and a half off between semesters.... and I got out the sewing machine. I feel like I am rediscovering all the the things that I loved doing so much. Sewing on Sat morning. Midnight soaping.

Tuesday, January 5, 2010

Sweet & Spicy Pecans

1/3 cup sugar
3/4 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice.
1 large egg white
2 teaspoons vegetable oil.
2 cups pecan halves.

1. In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves.
2. Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
3. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.