Friday, January 15, 2010
Thursday, January 14, 2010
Wednesday, January 13, 2010
Tuesday, January 12, 2010
Monday, January 11, 2010
You can't catch me...
I'm the gingerbread man!
Gingerbread Cookies
2 1/2 dozen
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes. Place 1 inch apart on ungreased baking sheets.
Bake 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
Decorate cooled cookies as desired.
Store cookies in airtight container up to 5 days.
I used the McCormick recipe. It's a good one! :-)
"The foolish man seeks happiness in the distance;
the wise grows it under his feet."
~James Openheim
illustration courtesy of www.allposters.com
"Winter Scene" by Ron Jenkins
Sunday, January 10, 2010
Supper Menus
January 11th-16th
Monday
baked potato soup, country white bread
Tuesday
chicken tenders, mashed potatoes and brown gravy, baked beans, fried okra, dinner rolls
Wednesday
out for supper
Thursday
'breakfast for supper' - waffles, pepper bacon, hashbrown casserole, juice, milk, coffee
Friday
take out pizza
Saturday
king ranch chicken, ranch style beans
January 11th-16th
Monday
baked potato soup, country white bread
Tuesday
chicken tenders, mashed potatoes and brown gravy, baked beans, fried okra, dinner rolls
Wednesday
out for supper
Thursday
'breakfast for supper' - waffles, pepper bacon, hashbrown casserole, juice, milk, coffee
Friday
take out pizza
Saturday
king ranch chicken, ranch style beans
Sunday Songs
~A Beautiful Life~
Each day I’ll do a golden deed,
By helping those who are in need,
My life on earth is but a span,
And so I’ll do the best I can,The best I can.
Refrain
Life’s evening sun is sinking low,
A few more days and I must go
To meet the deeds that I have done,
Where there will be no setting sun.
To be a child of God each day,
My light must shine along the way;
I’ll sing His praise while ages roll
And strive to help some troubled soul,
Some troubled soul.
Refrain
The only life that will endure,
Is one that’s kind and good and pure;
And so for God I’ll take my stand,
Each day I’ll lend a helping hand,
A helping hand.
Refrain
I’ll help someone in time of need,
And journey on with rapid speed;
I’ll help the sick and poor and weak,
And words of kindness to them speak,
Kind words I’ll speak.
Refrain
While going down life’s weary road,
I’ll try to lift some traveler’s load;
I’ll try to turn the night to day,
Make flowers bloom along the way,
The lonely way.
Refrain
1918
Words and Music by William M. Golden
Saturday, January 9, 2010
Simple Saturday Sweetness
~sleeping in and then waking up to a temperature of 20 degrees!~
~a pot of chocolate raspberry coffee~
~NO line at the Shipley's drivethru~
(probably because nobody else was crazy
(probably because nobody else was crazy
enough to be out in the 20 degree weather!)
~making some gingerbread cookie dough,
in between house showings~
and...
~a cowboys playoff win!~
Friday, January 8, 2010
Keepin' Warm
We've been having some real winter weather around here! Twenty four hours straight of below freezing temps. If I'm not serving a soup or stew when it's cold out, it's usually Italian on the menu. It just seems like such a warming, cozy choice for supper when the wind's a blowin'. :-)
chicken parmesan
ceasar salad
and focaccia breadMmmmmm!
Roaring fire optional, but encouraged. ;-)
Stay warm! :-)
Thursday, January 7, 2010
Cheese Filled Coffee Cake
Cheese Filled Coffee Cake
(from Taste of Home magazine)
4 loaves
4-1/2 cups flour
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup butter, cubed
1/2 cup water
2 eggs
for filling
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon almond extract
1/8 teaspoon salt
for glaze
2 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
Combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough. Do not knead. Cover and refrigerate for 2 hours.
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup butter, cubed
1/2 cup water
2 eggs
for filling
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon almond extract
1/8 teaspoon salt
for glaze
2 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
Combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough. Do not knead. Cover and refrigerate for 2 hours.
In a small bowl, beat filling ingredients until smooth; set aside. Turn dough onto a lightly floured surface; divide into four pieces. Roll each into a 12-in. x 8-in. rectangle.
Spread filling to within 1/2 in. of edges.
Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seams side down, on two greased baking sheets. With a sharp knife, make deep slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves. Cool. Refrigerate leftovers and enjoy!
Wednesday, January 6, 2010
Tuesday, January 5, 2010
Monday, January 4, 2010
Cheese Savories
(from The Laura Ingalls Wilder Country Cookbook)
about 18 pieces
1/4 pound sharp cheddar cheese, cut in small cubes
1/4 cup butter, cut in small pieces
1/2 cup flour
pinch of salt
paprika
Cream cheese and butter in food processor. Add flour and salt and process until combined. From cheese mixture into 1 inch balls. Place on ungreased cookie sheet and refrigerate several hours. Sprinkle with paprika and bake at 450 for 8 to 10 minutes. Serve hot and enjoy!
I don't have a food processor, so I grated the cheese and butter and blended it with the flour and salt. I did have to add about 1 tablespoon of milk to get the balls to form.
I served these to my family for breakfast with bacon and potatoes o'brien. They gobbled them right up!
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