Recipe for Tea Cakes

I made these with DS10. My kids love to make roll and cut type of cookies, but I think most sugar cookies taste terrible. These, however were simple, tasted great, and most important for him—they could be shaped. He chose heart-shaped cookie cutters, because “the secret ingredient is always ‘love’, Mom.” These tea cakes had a great texture, too.

The original recipe came from Southern Living 1984. I changed milk to lemon juice and omitted the vanilla. Also, the recipe says chill for hours or overnight. We didn’t do that, because that’s not how we roll, literally. We just squashed the dough flat with our hands and baked them right away. Good times.

    Tea Cakes

1 cup butter, softened
2 cups sugar
3 eggs
2 tablespoons lemon juice
5 cups all-purpose flour
1 teaspoon baking soda
additional sugar

Cream the top four. Stir in the next two. Use sugar instead of flour when you roll (or flatten) it. Be sure you put them on the baking sheet sugar side up! 350 degrees till edges are golden.


Grandma’s Biscuits

My Grandma was a serious cook. She worked on farms and ranches and for a while ran a restaurant. She didn’t cook for fun, but I know she was pleased to see you eat.

This is my proportion version of her biscuits. I multiply them up according to how much flour I think it will take to feed the group I need to feed. (That’s why it’s all easy multiplying.) My Grandma used milk; they always had cows. But I find water easier to come by.

Grandma’s Biscuits

Heat oven to 400F.
Mix together:
2 cups flour
1/2 tsp salt
1 Tbl Baking Powder
1 Tbl sugar

Cut in: 1/2 cube butter (that’s 1/4 cup. And when I say butter, I mean margarine. Use the fat of your choice.)

Mix in 1 3/4 cups water. roll onto floured surface and cut rounds with a glass, a canning ring, or whatever makes you feel like a frontier woman and cuts the size you want.

Place them into a baking pan so that they just touch, and bake till they’re golden on top, maybe 25 minutes. Mm-m. Grandma was famous for her biscuits.


Avacado Bread = YUM!

Some of you know that I’m an ardent admirer of Bountiful Baskets Food Co-Op. I’ve been volunteering as a site coordinator for nearly three years. In that time I’ve learned to use a lot of produce that I had never encountered before such as green chiles and persimmons.

Avacado had only been  used for guacamole up till now. But we don’t eat much guac at a sitting and I don’t like trying to store it. So I surfed up a recipe for avocado bread. Come on, of course it exists, this is the internet we’re talking about.

My kids have yet to turn up their noses at a bread or even better a muffin recipe I’ve used to get rid of some produce. I realize it isn’t the healthiest way to serve them. But hey it’s good enough.

Here is the link:

I put the avocado in my food processor and beat it a bit, then pureed all the wet ingredients in there. I wanted it smooth. And it was smooth. Mmm, like Santana.

12 Weeks of Christmas Treats–Cherry Coke Jello Salad

I love this tasty gelatin salad a bursting bites of cherry amidst subtle Cherry-Coke Jell-O.

People will ask you how you did it, but the recipe couldn’t be simpler:

Dissolve 1 large or 2 small cherry flavored gelatin packs in 2 cups boiling water.
Stir in 2 cups Coke or Diet Coke and 1 can cherry pie filling. Chill till semi-solid. Stir again to lift the cherries; they’ll be settled at the bottom. Chill till firm.

So simple. And don’t try to mix your gelatin in the blender to be sure it gets well dissolved–it makes a lot of foam that will not settle. How do I know? Yeah, I know you know how I know. Just don’t okay? You’ll save time in the bubble removing step-if you do that.

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12 Weeks of Christmas Treats- Peanut Butter Zucchini Cookies

A plate of assorted cookies is always a welcome Christmas gift. I love Christmas treats. Fudge, cookies, chocolate covered anything. But sometimes I look for a way to sneak in some nutrients.

Hence these cookies. They’re low sugar and butter free.  Be sure to check the link at the bottom to find more recipes on our 12 Weeks of Christmas Treats blog hop organized by Meal Planning Magic.

Peanut Butter Zucchini Cookies

½ cup peanut butter
2/3 cup sugar
1 teaspoon vanilla
2 eggs
2 cups finely grated zucchini
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Mix the first five ingredients. I wrung out my zucchini by giving it a squeeze over the sink before adding it. Then sift together and add the dry ingredients. Drop by spoonsful onto a sprayed cookie sheet. Bake at 350 for 11 to 13 minutes.

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Almond Butter Chocolate Chip Cookies-12 Weeks of Christmas Treats

I love peanut butter cookies. They taste wonderful on their own, but are only improved when you team up peanut butter and chocolate. That said, if you really want to treat yourself try substituting almond butter. Out of this world!

I pulled my recipe from the Southern Living 1984 Annual Recipes, because I have a stereotype that southern cooking rules. It started out as peanut butter-cinnamon cookies. Which would be great as well, but would do nothing fore hubby’s “gotta-have-chocolate” problem. I omited the 1 teaspoon of cinnamon.

1/2 cup butter or margarine
1/2 cup almond butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounce bag chocolate chips

Cream butters; beat in sugars; beat in egg and vanilla.
Blend dry ingredients and add to wet. Add chips. Mix well.
Drop cookies and flatten a little. Bake at 350 12 to 14 minutes.

In case you haven’t heard, another good peanut butter cookie is the 1 cup peanut butter, 1 cup sugar and one egg recipe. The dough is a bit crumbly and they are firmer. Pros – they’re gluten-free,and I once saw Emerile make them, which means my husband is honor-bound to love them. Cons – they use more nut butter to make fewer cookies.
Happy Baking!!
Remember, this is a blog hop. Check out the link below for more fantastic recipes!

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12 Weeks of Christmas Treats–Gingerbread Cookies

Have you noticed the Christmas countdowns? Yes, they’ve already begun. Meal Planning Magic is once again hosting their phenomenal blog hop: 12 Weeks of Christmas Treats, formerly known as 12 Weeks of Christmas Cookies.

It wasn’t hard to choose a first post for this event. Sweet, spicy gingerbread. Mm-mmm. After all, nothing says “Christmas is coming” to me or my kids like gingerbread cookies.

Here in Wyoming September can be warm and autumn-y some years, but winter is cold and it could take a flying leap and avalanche onto us at any time! Yeah, once the football season starts, there are no guarantees of leisurely leaf changes, or sunny Indian summers.

One of my I-hate-winter-and-here-it-comes coping mechanisms is to start looking forward to Christmas right away. As soon as my precious tots can claim their first fall chill, they start clamoring for hot cocoa. The second subject of supplication is to bake gingerbread men.

Sadly for my blessed babes, I really hate rolling dough, but fortunately I love gingerbread. We don’t always make the men, but no matter what the size of shape, this taste bud tingling treat is hard to beat.

Nothing says “Christmas is coming” like gingerbread.

Gingerbread Cookies½ cup margarine
½ cup sugar
1 egg
1 cup dark molasses
½ teaspoon salt
½ Tablespoon baking soda
½ Tablespoon cinnamon
½ Tablespoon ginger
¼ teaspoon cloves
2 ½ cups flour

Preheat oven to 350 degrees. Cream butter and sugar. Blend in eggs. Blend in molasses, salt, baking soda and spices. Put down the mixer and stir in flour. Drop by spoonfuls onto an ungreased cookie sheet. Bake approximately 10 minutes depending on cookie size. This dough can be chilled, rolled and cookie-cut if desired.

If you want to tone down the flavor, you can replace the molasses with syrup. That tames it in a hurry. I’m going to try a bit of cayenne or white pepper in my next batch. Woohoo!

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