Sugar Cookies

I've put my "tweaked" version of the Parad*ise Bake*ry sugar cookie recipe over at KnightsInTheKitchen . If you like a good sugar cookie but not all the work of rolling and cutting them out...this is the recipe for you. I ended up drizzling/piping mine with a thin chocolate icing and I also posted that recipe. I'd love to hear from you if you try this.

Wishing you a wonderful Saturday.

Happy day, msk

Still Having Fun

We got to have the three grandboys for a sleepover. We ate, we watched The Sound of Music, we goofed off and just plain had fun together.

In the morning while I was fixing them all breakfast, funny Aunt Dori was applying her eye pencil in a rather clever fashion. Two of the three went along with her fun. Makes me laugh.

We took them to see the movie TRUE GRIT. SLK and I are old enough to remember watching the original with John Wayne and Glen Campbell.

If I were a movie reviewer I'd tell you this new version is really worth going to see on the big screen. It deserves its PG-13 for violence and language...there, you've been warned.

As if we haven't done enough cooking, eating and clean up around here...Dori and I decided to have more kitchen fun together...and cooking with my girls is fun for me. I grabbed the camera...I don't know, feeling artsy, bloggy.

Be prepared if you make this for a lot of hand washing...thus I removed my rings.

Isn't that a gorgeous bunch of freshly picked rosemary from Trevlyn's garden. Love it. Thanks sweet girl.

4 lb. pork loin, roasting pan and rack. My pan and rack are rather old and inferior...but they work.

You get to make this wonderful, aromatic rub with kosher salt, olive oil, thyme, rosemary (all fresh or dried) and lots of minced garlic. This is a Paula Deen recipe found here; Trevlyn's been making this for quite some time now and it's always a hit..

Let the rubbing begin...and more hand washing.

Dori made the vegetable side dish of brussel sprouts...with just a "HINT" of bacon. We got this recipe from Linny. Recipe here. We did not shred our sprouts but halved or quartered them depending on their size...just an FYI ;)

Out of the oven and resting. The herb crust was so good.

We made mashed potatoes to accompany and tossed in 4 large cloves of garlic and a large sprig of rosemary to the cooking water. After cooking we removed the garlic and rosemary, added way too much butter and mashed by hand.

Oink.

My trusty W.W. veggie soup recipe is on the horizon.

Happy day, msk

We've had a cloudy, rainy day today which is always fun for we desert dwellers.

No pictures to share but I did post a yummy recipe at Knights In The Kitchen .

I'm planning on making this cookie into snowflake shapes (just got the cookie cutter at Sur la Table in SLC) then pipe with white icing.

Planning on pretty and delectable.

Happy day, msk

Here's the recipe for cinnamon syrup. This is good stuff people.

CINNAMON SYRUP

1 c. sugar

1/2 c. light corn syrup

1/4 c. water

1/2 t. cinnamon

1/2 c. whipping cream

In a medium sized saucepan, stir all ingredients together EXCEPT cream. Stirring constantly, bring to a boil over medium heat. Boil 2 minutes. Remove from heat, stir in cream. Cool 30 minutes. Syrup will thicken as it cools. Serve warm.

Happy day, msk

Sweets - Miss T and Tuscany Cookies

(above, gathering rosemary)
Saturday with a Grand.

Her folks went to Mesa for a wedding and Miss T spent the day with us. She gladly accompanied me to the church and helped the Relief Society sisters clean the building. Tessa was my side-kick while I vacuumed. She would disconnect the cord and move it to to a new outlet to give me more room. She'd also go ahead and scout out the areas that really needed attention.

When we got into the Primary room (children's room) I took her picture by this favorite painting of mine - of John the Baptist baptizing Jesus in the Jordan River.

I've been wanting to bake a cookie recipe for several weeks and thought T and I could do it together. I found it in BH&G April 2010. The name of the cookie definitely needs redoing...

"Rosemary-Kissed Orange Thumbprint Cookies Tuscano".

Is that not a little too much!!! Tuscany is known for it's oranges-rosemary and almonds (the recipe contains almond extract) I'm just going to refer to these as

Tuscany cookies.

Bottom line-they are winners. I'll get the recipe on KITK (Knights In The Kitchen) asap.

Here's our recipe stand with the magazine.

I'd purchased orange marmalade yesterday since that was the one ingredient I did not have on hand. It was delightful to clip fresh rosemary from the backyard and then snip it with T.

No doubt I'd have an apron on my grand!


T was terrific at rolling the dough into balls. See those little flecks of snipped rosemary!

Thumbprints filled with the orange marmalade-baked-cooled-dusted with powdered sugar. Some got a blizzard of p.sugar.

These cookies are slightly sweet and the tang of rosemary-almond extract and marmalade is dynamic.

Let me know if you try these. Wishing you joy. P.S. the comma doesn't work on the keyboard. Prepare for more ---.

Sticky Buns

I tried a new,

quick and easy

recipe for our Saturday, Bunny Day breakfast.  Can't say much for the nutrition but the grands gave it a big thumbs up.  The recipe will also be posted at Knight's In The Kitchen.

Butterscotch Bundt Rolls
AKA Sticky Buns

18 frozen dinner rolls
1 (3 oz) package butterscotch pudding (not instant)
1/2 c. packed brown sugar
1/2 c. chopped pecans
1/2 c. melted butter

Arrange  frozen rolls in a well greased Bundt pan ( I think an angel  food cake  pan would also work).  Sprinkle  pudding mix, brown sugar and pecans over  rolls.  Drizzle butter over all.  Cover pan with greased waxed paper and then a kitchen towel and let rise at room temperature overnight or about 11-12 hours.  Remove waxed paper and towel.  Bake in preheated 350* oven about 25 minutes.  Cool 5-10 minutes before inverrting to a serving plate.  Serve warm.  Makes 18 rolls. 

(recipe from Julie Badger Jensen,  Essential Mormon Cookbook, Salt Lake City: Deseret Book, 2003, p. 5)

Lion House Rolls

Would you like to make those famous Lion House Rolls for your Easter feast.  Well, here is not only  thee recipe (courtesy of KSL .com) but also a demonstration for forming those rolls (demo video courtesy of Deseret Book). 

I just loved this.  And...at the end of this post you'll also find the recipe for honey butter--can there be anything more UTAH???  No.

Lion House Dinner Rolls

Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

Method:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter (recipe below). Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.

It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

To shorten dough's rising time, use one of these methods:

1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.

2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.

Brush top of rolls with butter when first taken from oven.

How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!

Honey Butter
Ingredients:
½ cup butter, softened
½ teaspoon vanilla
½ cup honey

Method:
Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes (or until very fluffy). Makes 1 cup.

Sharing The Love...

...and Annette's vanilla syrup recipe with Ben and Jody. My last breakfast in Oregon and felt I needed to get them hooked on this delicious concoction. There were doubters at first but they were totally on board with this syrups goodness after a bite or two. Click here for the recipe. TRUST me, you will LOVE it.


Ben gave it a thumbs up...alright, I asked him to pose this way. And take a look at that shirt!!! Ed and Jody got it in 1973 in Hawaii on their honeymoon. I'd hold on to it too Ben. Plus it shows off your muscles.

I'd stripped the sheets off "my" bed and was packing for the flight home. Sassy got in my suitcase. Like Jody said, we don't know if I'll ever see this old cat again. She earns her name and we all love her in spite of that sassiness.

Home is hot.

Very hot.

Blast furnace hot.

What did I expect in July. Hold on for a whopper August. We'll be making a trip to Utah and maybe it will be a bit cooler there. Just reminding myself:

Arizona winters are the best.

4th Preparation

Today Ben and got a trailer load of bark dust and will start his 4th of July out hauling and spreading it around the house. You may notice in the background that all the Christmas trees have been cut down since last summer. Sure looks different. I've got the cole slaw made and tomorrow Jody and I will make old fashioned chocolate cake that sticks to the roof of your mouth and fresh salsa. We are heading to Emily and Matt's in Canby for the parade, park festivities and cookout. Cindy and Roger will be with us and fun will be the result.


We ran to Costc*o this evening and I was amazed at the fireworks you can not only buy in Oregon but the price. Wow, that's a big bill for an evening with the family playing with matches.
The cole slaw recipe is at Knights In The Kitchen. I found it online and it's supposed to be like the KFC kind. I think it's pretty close so try it if that's the kind you like.

New Recipe

I posted a new recipe at Knights In The Kitchen. Now don't be put off when you see the word curry as some people are. This is a curried chicken dish but does not taste like curry. Hope you check it out. Still getting ready for a couple of grands for an overnighter so off and running.

Great Depression Cooking

I told you a couple of posts back about Clara's video recipes from the depression that I found interesting on Hillbilly Housewife. Last night SLK and I ate Poorman's Dinner. SLK gave it an okay as do I. If you like hash browns I think you and your kids will like this. I happen to love hashbrowns!

I used 4 potatoes diced, 1 onion diced, 5 hotdogs (I think Clara used 4 but I splurged and actually think 4 would have been right) and oil for frying. Clara uses a couple tablespoons of "sauce" that looked like spagetti sauce perhaps. I didn't have any so just skipped it and added kosher salt and fresh ground peppers.

I really think kids would like this recipe also. Let me know if you give it a try. Oh, and remember to be patient as you cook and brown the potatoes and onions. It takes a while.

Clara is 90 years old and sprinkles personal history in with her cooking lesson. She tells how she had to drop out of school because she didn't have stockings to wear.

12.11.08

It's past time to share a recipe and a holiday one at that. Credit goes to Aunt Shauna who makes thee best gingerbread cookies, boy, girls, stars, amphibious landing shapes...family joke... etc. Anything you like. I think the secret is the orange zest and of course BUTTER. I'll also post this at KITK. And to help you get motivated to make a cute little gingerbread boy watch this...and if you're busy just watch from 3 minute on. FUNny.

Ginger Cookies

1 c. butter

1 1/2 c. sugar

1 egg

4 t. finely grated orange peel (zest)

2 T. dark corn syrup

3 c. flour

2 t. soda

2 t. cinnamon

1 t. ginger

1/2 t. cloves

1/2 t. salt

Cream butter & sugar together. Add egg and mix well. Add peel & corn syrup and mix. Sift together dry ingredients. Stir into creamed mixture. Chill thoroughly. Roll out to 1/4" thickness. Cut into desired shapes...amphibious landing shape...family joke...and place 1" apart on ungreased baking sheet. Bake at 375* for 8-10 minutes. Do not over bake. Cool before removing from sheet. Makes approx. 2 dozen. Will disappear rapidly. Nice to have icy cold milk on hand.

Holiday Recipes

As a lover of holidays and an admirer of Ms. Branch I always enjoy her emails. If you're a fan also, or just want to check out a load of her holiday recipes, click here. I think it's very clever.

And this is soooo unrelated but so worthwhile. Visit Butte-iful Sisters for a REALLY GOOD LAUGH- please.

Today. . .

. . I got up early and opened the windows and just about froze myself out!!! It was fabulous. So instead of getting a jump on the beautiful day I jumped back into bed and snuggled the covers up around my neck-it felt so good. Now I hope you will cut me a little slack here and remember all my early mornings with 6 kids, cooked breakfasts, early morning seminary trips and then the working stage. I think at this stage of my life I can jump back in bed for a brief time. It was really fun and lazy. I didn't stay in bed too very long. I got a couple loads of laundry washed and on the line, watered plants and took care of a little back yard work (doesn't that sound much better than saying I picked up dog poop!!!) and then Kirby and I enjoyed the daily walk. It was clear, blue skies and breezy. I'm so loving it and grateful. When I got home I decided that corn bread would go really good with the sausage vegetable soup I made so whipped up a batch. I'm a big fan of corn bread and though I've tried several recipes and liked them all, I always come back to the one on the Alber's Cornmeal box I have had for decades. Yes, I mean decades. I'm also a big fan of making this comfort food from scratch-most all foods from scratch actually. Most everything one can make from scratch instead of a mix is fresher, usually free of preservatives and saves you money. That all makes it worthwhile to me. With that finished I can have a little peace that dinner will not be rushed. I've been needing peace lately.

I also finished up the Giving Thanks decorations and most everything you've seen before except for these two new darlings. KMS made me the pilgrims and Trevlyn stitched me another wonderful holiday stitchery. I just love them and am grateful indeed.

This might seem silly to you but I am always exceptionally grateful when a friend will call me in need and I can be helpful. Becca, a.k.a. Daily Grapefruit, which I read with enthusiasm, called and was just home from the store and purchasing ingredients to make marshmallows and the clerk forgot to put the gelatin in her bag and did I have any she could borrow. You understand she was toting her little ones and baby Jane was asleep. It was such the right thing to call me. Do I have gelatin!!! Will you all please call and borrow gelatin. I have a lifetime supply. I can hardly wait to read Daily Grapefruit and hopefully see homemade marshmallows in cups of hot cocoa or do you call it hot chocolate. The first time I made homemade marshmallows was at Dorinne's house when we were teens. What a fun memory. Thanks Dorinne (not to be confused with daughter Dori).

FHE Treat

. . .and it was a treat to share Family Home Evening with the N family last night...along with dinner, lesson by Morgan, Tessa leading the music, "Popcorn Popping" and these yummy Spudnuts.
When SLK and I were newly weds living in Orem there was a knock at our furnished duplex door and there stood a young boy in the dark, maybe about 12 years old, with a large wire basket that had a strap on both sides that looped around his neck for easy carrying. He politely asked if we would like to buy some Spudnuts. I'd never heard that term before and had to ask what a Spudnut was. I learned it was a donut. The beginning.

Dear friend Dorothy Jones and I were visiting and chatting and the topic turned to her families love of spudnuts and the annual making of that treat. I asked and she graciously shared her family recipe. She can't just give you the recipe on an ordinary 3X5 card but it was printed on card stock with darling graphics of pumpkins and scarecrow. It is a treasure as is Dorothy. Thanks dear friend!

I'll put the recipe at Knight's In The Kitchen and know you will want to try them soon. Hey you Knight's in Utah, I/we can make these when we come up next month!!!

Chop Chop Salad

I wanted to share with you one of the many delicious meals we made and enjoyed at our sistercousins getaway 2008 at the lake. This was Cindy's recipe and I not only loved it I'm making it again. I'll also post this at KITK. Photo of Skippie, Tammy & Jody.

CHOP CHOP SALAD

1 head romain lettuce finely chopped
4 plum tomatoes finely chopped
1 green and orange (or yellow) pepper finely chopped
1 c. finely diced dry salami
1 c. finely diced smoked turkey
1 c. finely diced mozzarella cheese
1 cup drained garbanzo beans
1/2 cup green onions, thinly sliced
Mix all together
DRESSING:
1/2 cup red wine vinegar
1 cup olive oil
2 tbs lemon juice
1 tbs dijon mustard
3 med garlic cloves, minced
2 tsp dried oregano
1tsp pepper
1/2 tsp salt and sugar
Mix dressing and dress salad and add approx 1/2 cup shredded parmesan cheese
Toss again

Noodles Romano ala Tyler

Like I've said before, when one of you darlings calls for a recipe, I know it belongs at Knight's In The Kitchen. Dori called for this yummy pasta dish today so here goes. -I'll post it today and in a short time get it over to KITK for easier access. Most of you know the story behind this familly favorite...when Tyler was in his very early teens at the most he decided to find a recipe and make it. He did an awesome job and it's been a favorite ever since. I just know any of you who aren't familiar with this will find it yummy too. Thanks again Tyler for the great memory too. Enjoy with love.

Noodles Romano

1/4 c butter softened
2 T dried parsley
1 t dried basil
1 8 oz cream cheese softened
1/8 t pepper
2/3 c boiling water
8 oz fettuccine noodles
1 clove garlic minced
1/4 c butter
3/4 c grated Romano (or Parmesan cheese)

Cream cheese sauce:
Combine butter, parsley, basil and cream cheese. Add boiling water and blend mixture well, keep warm.

Cook noodles till tender, drain well.

Cook garlic in 1/4 c. butter 1 to 2 min. Pour over butter/garlic mixture over noodles; toss lightly to coat well. Sprinkle with 1/2 c. Romano cheese & toss again. Pile noodles on warm platter and pour cream sauce over and then the remaining 1/4 c. of Romano cheese. serves 6

Celebrating A Mon.soon

Wow, we had a wonderfully, welcomed monsoon rainstorm last night. It poured and poured and I loved the thunder, wind and lightening too. This morning when Kirby and I went for our walk I felt I was transported back to those morning walks in Maco.n, Geo.rgia. Hello Humidity!!! I'll take it. It's really cooled down and the weather reports said that Sky Harbor (airport) received a record amount of rain and high potential for more later today. It's almost pathetic how excited this makes me. If you want to see darling photos of some of my grands during last nights storm go here for the July 11th post at Trevlyn's blog; what fun!!

One could consider such a storm worth celebrating. I certainly do. You might want to consider making something cold, EASY, delicious and one of our family favorites to celebrate a storm or just celebrate living!!! Often this dessert is served at Christmas or New Year's. It is very cake like and I know you will love it. Do you already love it and make it? The only "hard" part of this recipe is finding the wafers. My Fry's have discontinued them. Will you let me know if you find them and where please?Nabisco Wafer Dessert a.k.a. "Famous Chocolate Refrigerator Roll"
You call it what you want, my family calls it delicious! Recipe also at Knights In The Kitchen
Serves 8
You will need a serving platter that is at least 12 inches long to accommodate this long tube-shaped cake. Can use a cookie sheet in a bind.
2 cups heavy cream , chilled
1/4 cup confectioners' sugar
1 t. vanilla extract
24 Nabisco Famous Chocolate Wafers
1 c. mini chocolate chips or chocolate shavings to decorate top (optional)

1. Whip the cream, confectioners’ sugar, and vanilla together in a large bowl with an electric mixer until soft peaks form.

Following the photo stack 6 wafers on top of each other, spreading about 1 tablespoon of the whipped cream filling on top of each wafer. (You should have 4 stacks of 6 wafers.)

2. Lay the cookie stacks on their sides, end to end, on a 12-inch-long serving platter,

then cover with the remaining whipped cream, ends included.

Carefully cover with plastic wrap and refrigerate for 6 hours at least, overnight is good. The longer time it is refrigerated the softer the cookie wafers get and it becomes cake-like.

3. Before serving, unwrap the cake, and sprinkle with the chocolate shavings or mini chocolate chips.

4. Cut on the diagonal for a pretty and surprising presentation.

To Make Ahead : After chilling, this cake can be refrigerated for up to 2 days. Decorate with the chocolate shavings just before serving.

A Washington Post article states this was made in the 1930's and tell's of a Portland lawyers who wants to make the dessert he loved in his childhood and can't find the wafer's. On his blog he had a quiz . . . which is harder to find in Portland a. her.oine or b. Nabisco chocolate wafer cookies. It's a fun read.

FIRE Crackers

Thanks to good friend Linda G. I was introduced to some very tastey, easy to make crackers. It's so easy it's almost embarrassing and too good not to share. I'm afraid it won't sound appealing to you but hope you'll trust me and make these. A great recipe to involve the kids and then the older kids can just make this snack by themselves. I'll also post this recipe at Knights In The Kitchen.

Ingredients:
1 box Nabisco saltines
1 3/4 c. canola oil (next time I'm trying 1 2/3 c.)
1 pkg. dry ranch salad dressing mix
1 T. red pepper flakes

also needed: a 1 gallon freezer, zip lock baggie

Snip off the ends of the 4 packs of saltines

Place opened ends of saltines into a 1 gallon size freezer/heavy weight ziplock baggie then slip off the cracker "sleeve" leaving saltines neatly in baggie.

Mix together oil, dressing mix and pepper flakes (I didn't have pepper flakes and used crushed hot chilies...woweee). Sorry photo is blurry.

Mix very well and pour over the saltines-keeping baggie upright.

Seal baggie and rotate many times to distribute oil mixture throughout saltines. Rotate occasionally for the next 24 hours. Then enjoy. That's all there is to it. These are just great with salads. And yes, they are crunchie, not soggy from all that oil!!! Amazing isn't it.

Some people are not as patient as they should be and might be tempted to taste the crackers the first hour. There is a real problem if that happens. . . you can't eat just one. Ohh, they are so good. Look at this close up of the yummy little ranch dressing tidbits and the peppers.
Mine were a bit on the "warm" side since I used crushed chilies. I think the red pepper flakes are a bit milder. Jody. . . don't skip the pepper flakes. Just use 1 t. instead of 1 T. Jody doesn't like hot foods.

I hope you'll try these. Call them "Fire Crackers" and serve them wherever you end up eating on the 4th of July.

Even with all our monstrous heat I'm getting a few summer squash and small tomatoes. Zucchini has given up.


I'm pulling out the July decorations; how I love our great country, our independence and the valiant men and women who sacrificed dearly for what we enjoy today.

GOD BLESS AMERICA, MY HOME SWEET HOME. STILL THE LAND OF THE FREE AND THE PRICE WAS VERY HIGH FOR THAT FREEDOM AND STILL IS TODAY.