Our Christmas Tree

We had a Concolor fir dying in our yard so I put it to good use.  We chopped it down and it's now the Christmas tree.  It was dead 6 feet on the top and we also had to take off a lot of the bottom.  It is basically the middle of the tree.  My daughter described it as a Charlie Brown tree.  On Crack.  I'm so mad at myself for not thinking of this idea earlier since we cut down 4 other pines in previous years.  Beware all ye evergreens.  

Christmas Tree Song

Uh Christmas tree, 
Er Christmas tree,
You really need some branches.
Um Christmas tree,
Uh Christmas tree,
You really need some branches.
Not only are they scraggly,
They're also much too wide, you see.
Uh Christmas tree,
Er Christmas tree,
You really need some branches. 

Fruit Juice Glogg

Fruit-Juice Glogg
Saft Glogg—Sweden

From SH

1 medium orange
1 qt. apple cider
2 cups white grape juice or currant juice
¼ cup sugar

1 (3-inch) cinnamon stick
8 whole cloves
⅔ cup raisins
⅔ cup slivered blanched almonds

Using a vegetable peeler, cut colored portion from orange in a single spiral. Reserve orange for another purpose.

In a large pot, combine orange peel and remaining ingredients. Let stand 4 hours. Bring to a boil over medium heat. Reduce heat to low; simmer 30 minutes.

Serve hot or cold in punch cups, including some raisins and almonds in each serving.

Makes 12 servings.

Old Tins

Update old tins by spray painting the lid and/or base with chalkboard spray paint.  With any spray paint for that matter.  

Big Soft Ginger Cookies

Big Soft Ginger Cookies
From Country Home 1999
Makes 2-2 1/2 dozen

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F.  

In a medium bowl combine the flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

In a large mixing bowl with an electric mixer on medium speed beat butter for 30 seconds.  Beat in the 1 cup sugar until light and fluffy.  Add egg and molasses; beat well.  Stir flour mixture into egg mixture. 

Shape dough into 1 1/2-inch size balls, using about 1 heaping tablespoon of dough for each.  Roll balls in the 2 tablespoons of sugar to coat. Place balls 2 1/2-inches apart on an ungreased cookie sheet.

Bake for 10 minutes or until light brown and still puffed.  (Do not overbake.)  Cool cookies on cookie sheet for 2 minutes.  Transfer cookies to a wire rack and let cool.   

Sometimes I frost them with a lemon frosting. My family loves these. Frosting: 2 c. powdered sugar, 1/2 c. butter, softened, 3 T lemon juice

With 2 dozen cookies: 
1 cookies equals 143 calories, 21.1 g carbohydrates, 9 mg cholesterol, 6 g fat, .04 g fiber, 1.6 g protein, 147 mg sodium.
With 2 1/2 dozen:
1 cookie equals 111 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 98 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

99 Cent Expired Sugar Cookies Amoung Other Things

Why is the cent key gone on today's keyboards?  I either have to spell it out or type $.99  It used to have it's own key.  Not even a shifted key.  Or I can just type [Option] + [4].  Poor ¢.
Apple Streusel Cookie Tart
From Pillsbury
Serves 8

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies 
4 large baking apples, peeled, cored and very thinly sliced 
1/2 cup granulated sugar 
1 1/2 teaspoons apple pie spice 
4 tablespoons all-purpose flour 
1/2 cup old-fashioned oats 
1/2 cup packed brown sugar 
1/4 cup cold butter, cut into pieces 
1/3 cup slivered almonds, if desired
Sweetened whipped cream, if desired

Heat oven to 375°F. Spray 9-inch round springform pan with cooking spray. Press cookie dough in bottom and 2 inches up side of pan.  

 In large bowl, mix apples, granulated sugar, apple pie spice and 2 tablespoons of the flour. Toss to coat. Arrange mixture in crust. 

In small bowl, mix oats, brown sugar and remaining 2 tablespoons flour. With pastry blender or fork, cut in butter until crumbly. Sprinkle over apples. Top with almonds.  

Serve with a scoop of cinnamon ice cream or a dollop of cinnamon-spiced whipped cream for extra fall flavor.
Cover leftovers with plastic wrap, and use within 3 days.

Bake 40 to 45 minutes or until crust is deep golden brown and filling is bubbly. Cool 20 minutes; remove side of pan. Cool 1 hour. Serve with whipped cream.  

Nutrition Facts
Serving Size: 1 Serving 

Calories 490
Calories from Fat 150
Total Fat 16g 
Saturated Fat 7g
Trans Fat 3g 
Cholesterol 20mg
Sodium 250mg
Total Carbohydrate 82g 
Dietary Fiber 2g 
Sugars 37g