Shortbread Tea Cookies

Shortbread Tea Cookies

In a stand mixer combine:
1  pound  room-temperature Butter
1-1/4  Cup  White Sugar
5  Cups  White Flour

and beat on medium to medium-high for 10 minutes.  Press into a jelly roll pan, score, and bake at 300* for 20 to 25 minutes.  Let cool to room temperature, cut along scored lines and frost, if desired, with:

Petits Fours Frosting

1/2  Cup  plus  3  Tablespoons  Water

7  Cups  sifted Powdered Sugar

3  Tablespoons  Light Corn Syrup

1  teaspoon  Vanilla -or- Almond Extract

Combine all ingredients in a medium saucepan; cook over low heat, stirring constantly, until frosting reaches 110*.  Quickly pour warm frosting over cookies or cakes which have been placed on a cooling rack over a rimmed baking sheet.  Yield:  3 cups.  You may find that you will need to give the cookies or cakes a second coating of the frosting.  If you're careful, you can remove any crumbs from the baking sheet, scrape the frosting back into the saucepan and reheat the frosting to re-pour over the cookies.  I sprinkled my cookies with culinary lavender after the second coating of frosting.

"When thou hast eaten and art full,

then thou shalt bless the Lord thy God

for the good land which He hath given thee."

Deuteronomy 8:10



Mother, Daughter, & Dolly Tea

Mother, Daughter, & Dolly Tea

This past Saturday I had the pleasure of helping host a Mother, Daughter, & Dolly Tea with Lori F.  Our daughters are in the same class at school and were the gracious hostesses to their classmates and friends.   What fun it was to pull out all of the fancy china, serve dainty food, sip from Grandma's teacup, and spend the afternoon being a lady!

 

Katelyn and Allison welcomed each of their guests at the door and invited them to choose a vintage hat to wear for the afternoon.  After we had taken Mother-Daughter photographs, we served our Tea out on the porch: Chicken Salad Sandwiches on Croissants, Mixed Berries with Greek Yogurt, Lemon Tea Cookies, Almond Scones, Vanilla Bean Scones, and Buttermilk Pecan Scones, as well as assorted Teas and Pink Lemonade.

After Tea, the little girls played Bingo and Musical Chairs and then crafted a hair clip for themselves and for their dollies.  All too soon, the afternoon ended and it was time to return home.  Thank you, each one of you, who helped to make this afternoon a time of sweet fellowship and blessing!

"Let the beauty of the Lord our God be upon us:

and establish Thou the work of our hands..."

Psalm 90:17

 

Chicken Salad Sandwiches

Mix together:

1/2  Cup  Mayonnaise

2  teaspoons  Dried Basil

1  Tablespoon  Lemon Juice

2  12-oz.  Canned Chicken  (or 3 Cups cooked Chicken)

1  Cup  halved seedless Red Grapes

1/2  Cup  thinly diced Red Onion

Red Leaf Lettuce

Croissants

On a croissant, place one leaf lettuce and approximately 1/4-cup Chicken Salad.  Makes approximately 18 mini croissant sandwiches, or 8 regular-sized croissant sandwiches.  Yummy!

Tomato Macaroni & Cheese

Tomato Macaroni & Cheese

Serves:  8 to 10

Salt & Pepper
1  pound  Elbow Macaroni
1  28-oz.  Petite Diced Tomatoes, undrained
6  Tablespoons  Butter
1/2  Cup  Flour
1/4  teaspoon  Cayenne Pepper
4  Cups  Whole Milk
1  Cup  Chicken Broth
4  Cups  Mild Cheddar
2  Cups  Sharp Cheddar

Preheat oven to 400*.  Cook Macaroni in 4 quarts boiling water until just al dente, about 6 minutes.  Drain pasta and return to pot.  Add Tomatoes and juices, stirring to coat.  Continue cooking over medium heat, stirring occasionally, until most of the Tomato Juice is absorbed, about 5 minutes.  Set aside.

Meanwhile, in a medium saucepan over medium heat, melt Butter.  Stir in Flour and Cayenne Pepper and cook until golden, about 1 minute.  Slowly whisk in Milk and Chicken Broth until smooth.  Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, about 15 minutes.  Off heat, whisk in Cheeses, 1 teaspoon Salt and 1 teaspoon Pepper, until Cheese are melted.  Pour over Macaroni, combining well.

Pour into a greased 9 x 13 pan and bake until top begins to brown, 15 to 20 minutes.  Let rest for 15 minutes before serving.  Serves 8 to 10 as a main course; 15 to 18 as a side dish.

"A man shall eat good by the fruit of his mouth:

He that keepeth his mouth keepeth his life:

the soul of the diligent shall be made fat."

Proverbs 13: 2a, 3a, 4b   

We really enjoy Macaroni & Cheese for an easy lunch.  I especially liked the way the tomato gently flavors this recipe and gives it a pretty rosy hue.   This is slightly adapted from Cook's Country, April/May 2012.

Creamy Italian Pasta Salad

Creamy Italian Pasta Salad

1  pound  Tri-Color Rotelle Macaroni

1/2  Cup  Diced Red Onion

1  Diced Red Bell Pepper

4  Small Jars  Marinated Artichoke Quarters, liquid reserved

2  15-oz  Black Olives

1/2  bottle  Salad Supreme Seasoning (found in the seasoning/spice aisle)

Reserved Artichoke Liquid, plus enough Italian Salad Dressing to equal 1-1/2 Cups

1  Cup  Mayonnaise

Dried Parsley as garnish

Cook Macaroni the minimum time, according to package directions; drain well and cool.  Stir in Red Onion, Bell Pepper, Artichoke Hearts, Black Olives and Salad Supreme.  In a small bowl, mix together the Artichoke Liquid/Italian Dressing and Mayonnaise; dress Pasta Salad with dressing as needed.  Sprinkle with Parsley and mix thoroughly.  Best if made a day or two before serving.  Serve 12-15.

"He shall feed His flock like a shepherd;

He shall gather the lambs with His arm,

and carry them in His bosom,

and shall gently lead those that are with young."

Isaiah 40:11

Many, many years ago, when I was newly-married, I participated in a recipe chain letter.  I received this recipe from Amy C. and we have enjoyed it.  I don't like mayonnaise-y pasta salads (nice and creamy, but too blah) and I don't like many Italian pasta salads (lots of flavor, but too oily).  This is a nice combination of the two--just the right amount of creamy and flavor.  

 

Raspberry Rolls

Raspberry Sweet Rolls

For the Sweet Roll Dough:

1  Cup  Butter, melted and cooled

2-1/2  Cups  Warm Water

3  Tablespoons  Active Dry Yeast

1  Cup + 2 Tablespoons  Sugar

2  teaspoons  Salt

6  Eggs

10  Cups  White Flour

For the Raspberry Sauce:

1  Cup  Sugar

3  Tablespoons  Cornstarch

1/4  teaspoon  Salt

2  Tablespoons  Lemon Juice

1-1/2  Cups  Water

8  Cups  Fresh Raspberries, divided (4 12-oz packages from Costco is perfect!)

1/4  Cup  Butter

1  Tablespoon  Vanilla

For the Raspberry Frosting: 
3  Cups  Powdered Sugar
2  teaspoons  Vanilla

1  Tablespoon  Raspberry Syrup (I use the Torani brand, found in the coffee/beverage aisle)

Milk, to desired consistency 

To make the Sweet Rolls:

In a large bowl, dissolve the Yeast in Warm Water; stir in Sugar and let set a few minutes for the Yeast to proof.  Beat in Butter, Eggs, and Salt.  Stir in Flour until well combined--this will be a soft dough.  Let rise in a warm place until doubled; or refrigerate overnight, letting come to room temperature before assembling rolls.

To make the Raspberry Sauce:

In an 8-cup microwave safe bowl, stir together the Sugar, Cornstarch, and Salt.  Stir in Lemon Juice and Water, mixing until all lumps are dissolved.  Stir in 4 Cups Raspberries and cook until thickened, stirring ever 4 minutes, about 12-16 minutes.  Stir in Butter and Vanilla and let cool to room temperature.

To make the Raspberry Frosting:

Combine all ingredients in a mixing bowl; mix with a hand mixer until smooth. 

To Assemble:

Grease four 9 x 13 baking pans; place 1/2-cup Raspberry Sauce in the bottom of each pan, spreading to coat evenly.  Evenly divide dough into 4 portions.  Working with one portion at a time, roll out dough into a 15-inch by 18-inch rectangle.  Spread dough with 1/2-Cup Raspberry Sauce and sprinkle with 1/4 of the remaining Fresh Raspberries.  I have found that it works best to place the fresh berries in two 18-inch-long lines--this makes certain that each finished roll will have berries in it, and it makes it much easier to roll up.  Roll up the dough and cut into 12 rolls.  Place rolls in one 9 x 13 pan.  Repeat with remaining portions.  Let dough rise until nearly double, about 45 minutes.  Bake at 350* until a light golden brown, about 20-24 minutes.  Cool to room temperature and frost with Raspberry Frosting.  Makes 4 dozen rolls.

These freeze very well.  If you're not going to eat them all within a day or two, store them in the refrigerator.  Heat a roll in the microwave for about 20 seconds, grab a cup of coffee, and you're good to go!  

"O Lord,

thou art my God;

I will exalt Thee,

I will praise Thy name;

for Thou hast done wonderful things;

Thy councels of old are

faithfulness and truth."

Isaiah 25:1

   

Are you hungry yet?  This recipe was prompted by a picture I saw somewhere (can't remember where!).  It is a compilation and adaption of my favorite dinner roll dough and a blueberry pancake syrup recipe.  I hope you enjoy it as much as my family does.

Angel Food Cake

Angel Food Cake

1-1/3  Cups  Flour
1-1/3  Cups  Sugar
2  Cups  Egg Whites  (approximately 16)
2  teaspoons  Cream of Tartar
2  teaspoons  Vanilla Extract
1  teaspoon  Almond Extract
1/4  teaspoon  Salt
1  Cup Sugar

Sift together 1-1/3 Cups Flour and 1-1/3 Cups Sugar into a bowl; set aside.

In a stand mixer, using the wire whip attachment, beat Egg Whites until stiff.  Add Cream of Tartar, Vanilla Extract, Almond Extract, Salt, and 1 Cup Sugar.  Gently stir in Flour-Sugar mixture, 1/3-cup at a time, just until mixed.  Spoon into an un-greased Angel Food Cake pan.  Bake at 350* for 50 minutes.  Cool, upside down, until completely cool.  Separate cake for edge and center of the pan with a knife before removing from pan.  Glaze with a mixture of Powdered Sugar and Milk.  Serves 16.

Want some variations?  For a Chocolate Angel Food Cake (pictured above), add 1/4-Cup Cocoa to the Flour-Sugar mixture and 1 Tablespoon to the Glaze.  For a Mocha Angel Food Cake, substitute 1/3-Cup instant Mocha mix for some of the Sugar in the Flour-Sugar mixture.

"But seek ye first

the kingdom of God, and

His righteousness..."

Matthew 6:33

 I used 3 packets of Mocha

Three Angel Food Cakes:

Vanilla, in the back,
Chocolate, on the right,

Mocha, in the front 

 Isn't this double tulip beautiful?

Why bother making a home-made Angel Food Cake?  Isn't a boxed mix just as good?  And what about all those Egg Yolks that aren't used?

Yes, please DO bother to make a home-made cake--it is far superior to a boxed mix, and not a bit hard!  (Your family will thank you!)

And about those Egg Yolks?  Well, around here, Angel Food Cake is kind of a 'left-overs' cake.  When I make anything that calls for Egg Yolks and not the Whites (specifically Sour Cream Lemon Pie), I freeze the Egg Whites in a quart-size freezer bags, writing how many Whites are in it, and adding to the bag until it's full.  Then, when I have enough Egg Whites, I'll make Angel Food Cake.  I cleaned out my freezer a few weeks ago and, to my shame, I found enough Egg Whites to make three cakes.  {blushing}  I think I need to clean my freezer more often....

From Southern Fixin's, page 325

Sugared Cookies

Sugared Cookies

1  Cup  Vegetable Oil
1  Cup  Butter, softened (not Margarine!)
1  Cup  Powdered Sugar
1  Cup  White Sugar
2  Eggs
1/2  teaspoon  Cream of Tartar
1/2  teaspoon  Baking Soda
1/2  teaspoon  Salt
1  teaspoon  Vanilla
5-1/4  Cups  Flour

Extra Sugar for rolling cookies in

Cream together the Oil, Butter, Powdered Sugar and Sugar.  Stir in Eggs; mix in remaining ingredients.  Roll into 1-inch balls and roll in extra Sugar.

Place on greased baking sheet and flatten cookie balls with the bottom of a cup dipped in sugar--this is a good opportunity to go through your antique glassware; so many have such beautiful cut-glass bases, as well a beautiful memories!  Bake at 350* for 10 to 12 minutes; just until very slightly browned on the bottom.  These are not supposed to get brown on top!

After cooling a little, twist the tops of the cookies in sugar again, giving them that pretty sparkle.  Makes about 5 dozen cookies.

"Therefore,

the redeemed of the Lord shall return,

and come with singing unto Zion,

and everlasting joy shall be upon their head;

they shall obtain gladness and joy,

and sorrow and mourning shall flee away."

Isaiah 51: 11

 I use the bottom of cruet which belonged to

my husband's Aunt Rachel Shoup

When I think of Sugar Cookies, this is the recipe that comes to mind.  I, personally, don't really like the traditional sugar cookies that need to be cut out and frosted.  I also don't really like to make cookies, so I double the recipe when I do.  The boys have been having these in their lunches and, in typical boy-fashion, have been trading them for chips (which we rarely have).  My boys told me one classmate liked these so well he was asking if they'd have the cookies in their lunches the rest of the week, and if he could trade then, too!

From Seasoned With Love, page 253.