Sunday, March 30, 2008
Saturday, March 29, 2008
Tuesday, March 25, 2008
Monday, March 24, 2008
Friday, March 21, 2008
1 pound of confectioners sugar, sift out lumps
1/2 cup of shortening (I just use butter)
2 tablespoons butter
Beat this in a mixer until light and fluffy
Add approx. 1/3 cup of milk a couple of tablespoons at a time. Keep the frosting fairly firm
flavor with 1 1/2 teas of vanilla extract, or lemon, or orange You can keep the frosting a bit stiff and hand stir in a different flavor for each color. Takes the simple out of the process
Keep beating until the frosting seems fluffy enough to push though the cone and firm enough to pop out the cookie hole as an egg.
This is not hard to do. Just add that milk slowly.
If you only have one pastry bag to put the icing in: line up all the cookies (there goes the dining room table!) with their matches below them. Pipe all of one color, wipe it out with a paper towel and pipe another color, do the same and pipe the last color before closing the cookies. If you use water to wash the bag it will be hard to get it dry enough to do the next color. So what if a tiny bit of color remains from the color before!
Thursday, March 20, 2008
Wednesday, March 19, 2008
Tuesday, March 18, 2008
Thursday, March 13, 2008
Tuesday, March 11, 2008
I believe that the number one thing that takes up our time iscooking.
The ladies in my age group we just don't want to do it any more. YET, there is nothing I enjoy more than preparing a meal for someone who enjoys eating it. Just not 3 meals a day, 7 days a week. I've been thinking about this for a good long while. When my husband was working away from home for what looked to be a year I was faced with how to cook for just me. It made me think a lot about how to get a healthy meal that was good yet very fast. Some of you ladies are talking about needing just the very same thing only for a family who will demand it be on time to match the tummy grumbles! So we should explore this and come up with some helpful ways to make meals work for our modern lives. HOWEVER, I have the busiest week since the beginning of the year and won't be home days or nights.
It's kick off for the fair and R.S birthday celebration and Lilly to baby sit for and maybe a trip in the planning. With that in mind I will start slowly on this subject and if you grow impatient you can send in some comments as you think of ideas, or put them on your own blogs and I will go there for inspiration. Come next week I will hit this blog big with meal planning help. I cooked not only for the 7 of us for 0ver 30 years but also spent 5 years cooking for 100's of hungry Jr. High kids. I know what an important subject this is!
So while I put this blog together, do me a favor and watch how your family meals go. Figure out what days are problems and why, what times are difficult. What foods are puzzling you. Watch what tools you have and need. Make me some lists and be ready to help me find ways to help you.
On your mark, Get set......... Go........we will have a cooking plan soon.
P.S that food chart is from the 1980's. It no longer works and I'll show you why.
Friday, March 7, 2008
Thursday, March 6, 2008
When I was a kid my dad had a Chinese friend who owned a very good Chinese restaurant. After an excellent meal there (yes even as a kid I knew an excellent meal!) a little plate of these cookies would arrive at our table. They no longer serve these yummy cookies but make them yourselves and you will enjoy their unusual taste. With that thought you must not replace the lard with another fat. The cookies owe their flavor to the lard.....sorry
1 cup of Lard (buy in the grocery store, it comes in tubs and small blocks, keeps really well)
1 cup white sugar
Cream until smooth
Add: 1/2 Cup almond butter (comes in jars like peanut butter)
1 teas Almond extract(be sure & take a sniff of the measuring spoon when you are done)
Gently stir in:
2 1/2 cup flour
1 1/2 teas. baking powder
1/2 teas. salt(I reduce salt in all my recipes but will give you the original amounts)
Roll the dough (it is a firm dough) into large balls, walnut size Place 2" apart of un-greased cookie sheet. Press blanched almond halves on each cookie. Flatten with palm of hand.
Mix 1 egg yolk and 1 Tablespoon water together and brush over cookies avoiding the cookie sheet.
Bake 18-20 min at 350 degrees Makes little over 2 dozen
How to blanch almonds
Buy whole almonds heat a pot of water to boiling drop in almonds leave long enough to see skins loosen, they bubble up, N Don't leave too long or almonds will get soggy Drip in cold water and remove almonds from shells. This is very easy if you did this correctly If you got the almonds too wet dry them in an oven at lowest temperature.