Cookies With a Two Year Old
To quote that 2 year old: "What a mess!" I frosted, he sprinkled. I did not get a picture of all the orange sugar dumped out.
This is a sturdy sugar cookie. How is that for a description? If you don't overcook them or I should say slightly undercook them, they are soft. There, that is better-soft sugar cookie.
Ultimate Sugar Cookies
from Crisco
6 dozen cookies
1 cup Butter-flavored Crisco (or 3/4 cup plain shortening and 1 1/2 t. butter flavor)
1 cup granulated sugar
1 large egg
2 T. milk
1 tsp vanilla
3 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
Colored decorations: Granulated sugar, colored sugar crystals, frosting or assorted candies
Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.
Bake 5 to 9 minutes or until edges just begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.
Variation: drop cookie: Do not refrigerate dough. Drop by rounded measuring tablespoonsful of dough 2 inches apart on an ungreased baking sheet. Bake at 375ºF for 7 to 8 minutes.
Buttercream Frosting from Wilton
I add 1 t. butter flavor OR replace the shortening with butter flavored shortening.
1/2 cup (1 stick) butter or margarine, softened
1 t. vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
This is a sturdy sugar cookie. How is that for a description? If you don't overcook them or I should say slightly undercook them, they are soft. There, that is better-soft sugar cookie.
Ultimate Sugar Cookies
from Crisco
6 dozen cookies
1 cup Butter-flavored Crisco (or 3/4 cup plain shortening and 1 1/2 t. butter flavor)
1 cup granulated sugar
1 large egg
2 T. milk
1 tsp vanilla
3 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
Colored decorations: Granulated sugar, colored sugar crystals, frosting or assorted candies
Beat shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy. Beat in egg, milk and vanilla until well blended.
Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.
Bake 5 to 9 minutes or until edges just begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.
Variation: drop cookie: Do not refrigerate dough. Drop by rounded measuring tablespoonsful of dough 2 inches apart on an ungreased baking sheet. Bake at 375ºF for 7 to 8 minutes.
Buttercream Frosting from Wilton
I add 1 t. butter flavor OR replace the shortening with butter flavored shortening.
1/2 cup (1 stick) butter or margarine, softened
1 t. vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
There's More?
Finally, the last of the French bread. But I suppose there will be a next time. This loaf lasted so long because it was so hard and dry. There was no chance mold could survive. (Unlike the Italian loaf around here). This recipe is a panzanella style salad. Panzanella is Italian for soggy croutons. Not really. I don't think anyway. Soggy croutons is the common denominator in this recipe and authentic panzanella.
Panzanella Style Salad
serves 4
12 ounces 2-3 day old French bread or other country white style, cut into 2-inch slices (or whatever you can break it into)
Your favorite oil and vinegar style dressing
5 c. packed cups of romaine lettuce
2 large ripe tomatoes, diced
Basil
Preheat oven to 400. Place bread slices on baking sheet and toast until crisp. Cool. (My bread was so dry I didn't have to do this). Cut or tear into 1-inch cubes.
Place bread in medium bowl. Add enough warm water to cover bread. Let stand until bread is just semisoft, about 1 minute. Squeeze bread gently to release excess water. Transfer bread to large bowl. Add 1/3 to 1/2 c. of your favorite dressing. Season to taste with salt and pepper. Let stand at least 30 minutes and up to 1 hour.
Mix lettuce and tomatoes into bread mixture. Sprinkle with basil. Pour 1/3 to 1/2 c. dressing over salad and toss to blend.
Panzanella Style Salad
serves 4
12 ounces 2-3 day old French bread or other country white style, cut into 2-inch slices (or whatever you can break it into)
Your favorite oil and vinegar style dressing
5 c. packed cups of romaine lettuce
2 large ripe tomatoes, diced
Basil
Preheat oven to 400. Place bread slices on baking sheet and toast until crisp. Cool. (My bread was so dry I didn't have to do this). Cut or tear into 1-inch cubes.
Place bread in medium bowl. Add enough warm water to cover bread. Let stand until bread is just semisoft, about 1 minute. Squeeze bread gently to release excess water. Transfer bread to large bowl. Add 1/3 to 1/2 c. of your favorite dressing. Season to taste with salt and pepper. Let stand at least 30 minutes and up to 1 hour.
Mix lettuce and tomatoes into bread mixture. Sprinkle with basil. Pour 1/3 to 1/2 c. dressing over salad and toss to blend.
Candy Corn Mix
Candy Corn Mix
24 oz. bag Brach's candy corn or Indian corn
16 oz jar of dry roasted peanuts
14 oz bag of M&Ms
Mix all ingredients well in a large bowl. Eat. Then try to stop eating it.
Vary it anyway you like. You can add raisins, more peanuts, or use regular peanuts (that's what I had on hand). Or you can make just a candy corn and peanut mix using one jar of peanuts and one bag of candy corn. It taste's like a Payday. Just don't substitute the Brach's brand candy corn. Other candy corn isn't as good.
Oh Look,
my refrigerator...
...after I emptied it.
Is that a tower of sour cream? Why yes, it is. Why do you ask?
15 jars of assorted jams. 16 if you include lemon cheese. I hope I didn't throw out anything "good" or that I could still use. At least I saved those 10 pounds of slimy carrots.
...after I emptied it.
Is that a tower of sour cream? Why yes, it is. Why do you ask?
15 jars of assorted jams. 16 if you include lemon cheese. I hope I didn't throw out anything "good" or that I could still use. At least I saved those 10 pounds of slimy carrots.
Victory Is Mine!
OK, not really. I mean I had a root canal and still have to have a crown on my broken tooth and the only thing
that happened to the stale French bread is that it was turned into delicious French toast.
I did, however, use a very sharp knife to cut it up.
Overnight French Toast for a Crowd
2 loaves French bread, cut into 1-inch thick slices
1 pint (2 c.) whipping cream
1 dozen eggs
1 c. honey
1/2 t. nutmeg
1 t. vanilla
Grease two 9x13-inch pans or one large jelly roll pan.
Lay French bread slices flat in pans.
Beat cream and eggs until well mixed. Add honey, nutmeg and vanilla and beat until smooth.
Pour over bread, dividing evenly between pans. Refrigerate overnight.
Preheat oven to 400. Bake French toast 8 min. on a side until golden brown.
I like to make mine 24 hours before baking and flip it once (at the 12 hour mark) while soaking. I also don't like to flip it while baking so I just bake it on one side for about 20-25 mins. The bottom will be darker than the top using this technique so don't brown the top too much.
that happened to the stale French bread is that it was turned into delicious French toast.
I did, however, use a very sharp knife to cut it up.
Overnight French Toast for a Crowd
2 loaves French bread, cut into 1-inch thick slices
1 pint (2 c.) whipping cream
1 dozen eggs
1 c. honey
1/2 t. nutmeg
1 t. vanilla
Grease two 9x13-inch pans or one large jelly roll pan.
Lay French bread slices flat in pans.
Beat cream and eggs until well mixed. Add honey, nutmeg and vanilla and beat until smooth.
Pour over bread, dividing evenly between pans. Refrigerate overnight.
Preheat oven to 400. Bake French toast 8 min. on a side until golden brown.
I like to make mine 24 hours before baking and flip it once (at the 12 hour mark) while soaking. I also don't like to flip it while baking so I just bake it on one side for about 20-25 mins. The bottom will be darker than the top using this technique so don't brown the top too much.
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