Thursday, December 30, 2010

Thursday's the Potluck Club.-Sugar cookies

These are the best I've had in a long time. Very easy to make.

Sugar Cookies-
(can be rolled out or pressed into a shaped cookie pan).

You will need:

1 cup butter, softened
1 1/2 cups fine Raw sugar
1 egg, beaten
1 + 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 +3/4 cups Flour
1 teaspoon salt.

Preheat oven 350 degrees Fahrenheit

In large mixer bowl, cream together butter and sugar
Add egg and extracts, mix well
combine flour and salt and add to creamed mixture
continue mixing until forms a ball.

remove from Bowl,
  • First option; Press into lightly buttered form pan.
  • Or your second option; place in plastic wrap and Put in refrigerator for about 30 minutes. Take out and roll out to 1/2 in thickness, using cookie cutters cut into patterns. place on Silicone mats or parchment papered line cookie sheets.
Now my hint on rolling--- I use nonstick aluminum foil on the bottom and a plastic wrap on the top.
Critter demonstrating for you.

Bake at 350 degrees F. In form pan for 8-10 minutes. If you roll them 7-8minutes or until brown around edges.

Cool completely on Wired rack. Then use cookie icing and decorate as you wish.

Tuesday, December 28, 2010

Ruby Tuesday- Family time in the Kitchen

What went on in my kitchen on Thursday and Friday? Well, we had some family time baking holiday cookies.

Around the table is a series where I share what's going-on in the kitchen. If your kitchen is anything like mine, it is the heart of the home. Every one loves to be in there. Visitors and family all seems to gather in that room. I decorate it for the seasons. Winter is a Snowmen theme. From dishes to wall hanging and towels, snowmen all around.

Well back to the happenings in the kitchen......
This Sugar cookie recipe was the best. My daughter found it on the back of a cookies shape pan and it's the best I've tasted. I will post it on Thursday PotLuck this week.
Now to the photos of the Fun Family time in the kitchen.

Critter rolling out the dough.
He was really good at it.
Critter is my G-nephew and my little chef.

Cousins cut out the shapes.
Alex is left.
My daughter,Lyd is on the Right.

Family Decorating together.
Lots of laughing went on!
we had so much fun.

The finished results.

For more Ruby Tuesday views,
visit Mary at
"Work of the Poet"

Sunday, December 26, 2010

Fruit and Spiced Pork -Weekend Gadget

I love my Nesco Roaster oven. It's great when you need that extra room in your oven or when you do not want to heat the whole oven up for a small roast. There are very affordable now days, cost about 35.00 and a good buy for the College student. It allows a little homecooking while away from home. I have an older one and it's blue. I was able to get a current photo of one, sold at a popular family Store. Photo farther down in the recipe.

This was a great flavorful one and very tender. Made and served as a Christmas Eve meal with Mashed Potatoes, Cranberries and steamed Broccoli. We have some Non alcoholic Grog and sourdough bread. A very Fruitful meal!

Fruit and spiced Pork Roast

one 4-6 Lb Pork roast
3/4 cup Welch's Blueberry-Pomegranate-Concord Grape juice.
one Granny Smith apple cut in chucks
1 teaspoons Saigon Cinnamon
1/4 cup light brown sugar
2 Tablespoons Tapioca flour.
1 Tablespoon softened Butter

Put roast in a covered roasting dish, on a roasting rack.
I used a small Nesco Roaster oven.
( click on photo for more info on the oven).

Pour Juice over pork and add apples around.
Mix Sugar , cinnamon and flour together.
Brush top of roast with softened butter.
Pat Sugar mixture on top.

Cover and cook at 350F for about two hours. Until internal temperature reaches 160 degrees Fahrenheit. I used a roast with a pop up timer and it worked well. Done when the pop up is up.
Let it set covered for 20 minutes before slicing.

copyright 2010 by"Auntie E's CookBook/M Dubros"
Disclaimer: I did not receive any compensation from Nesco for this review. this is only my opinion.

Sunday, December 19, 2010

Coffee time with Auntie E-Holiday Baking

The holidays are upon us. I remember the home made cookies and candies of days of old. The carolers at the door, hot chocolate, hot spiced wine, cookies and the snow falling. All are great Memories of years gone by. It seems the Carolers in our area have gone away, I really miss that part. So, I will put on the Christmas music and drink my hot drinks, eat the cookies and watch the snow fall in the Solarium. We are expecting Snow this week for Christmas.

Have any of you had Snow Cream? My Mother made it , the time I really remember is when we lived in Rochester New York. We had a great snow fall that year. All the snow falls were large amounts in Rochester. My mom put out a Large stock pot and collected the snow. Then she added Eggs , Cream, vanilla and a little sugar. Oh It was so good, I can still imagine the taste. I thought I would post a Snow Cream recipe for you. We haven't had our large fall yet. However, I think we will be going to the Mountains of Maryland in Garrett county in a couple weeks. It is always snowing there and just maybe I will be able to make some.
Now the key to great Snow Cream is to wait until the second or third day of Snow Falling. That way the snow is much cleaner. This is the Recipe I remember my Mother making.

Snow Cream of Days Gone By

2 eggs
1/4 to 1/2 cup sugar
1/2 tsp. vanilla
1 can evaporated milk
A big bowl of fresh fallen clean snow

Mix together eggs, sugar, vanilla and evaporated Milk. Beat until foamy.
Now fold in the fresh fluffy snow. You will need a Stock Pot full of Snow.

Old those were the days! I really Miss my Mother.

Is there a childhood memory of a special food for you? Tell us about it.

This is the Last week to link of your recipes for the Holiday Flare contest. Just choose a category above and link yours up. Voting will start on the 26th of December. Do come back to vote on the recipes.

Thursday, December 16, 2010

Thursdays Holiday Flare- Holiday Traditions

From Morning traditional food to the night time treats, there is always that family tradition recipe. The one that is a must every year at this time of year.
For us it is a Danish Puff that my hubby's mother made each year at Christmas(I will linked that one for you). Now for me it is Stollen. While living in Germany I fell in love with the Treat.

German Stollen (Weihnachtsstollen)
(recipe from Breslau an area in Silesia[Germany] Now part of Poland)

About 7 cups of White Bread flour
1 Tablespoon of flaked sea salt
7 packages(171/2 teaspoons) Active dry yeast.
1 1/4 cups granulated sugar
2/3 cup lukewarm milk(95F-105F)
2 cup blanched almonds-chopped
4 cup Raisins
2 cup candies candied citrus peel
1 cup Currants
1 Tablespoon grated Lemon rind.
2 teaspoons freshly grated nutmeg
3/4 teaspoon Ground Cardamom
1 3/4 cup unsalted butter-softened
6 large eggs-lightly beaten
unsalted butter for brushing- this could be about 3 cups.
confectionery sugar for dusting.
Two large heavy baking sheets lined with 3 sheets of Parchment paper.

1. In a large mixer bowl mix dry yeast and 1 Tablespoon sugar and add to Lukewarm milk. Let stand for 5 to 10 minutes until foamy.
2. Sift flour into large bowl and set aside.
3. Mix the Fruits and almonds together add 2 tablespoon of flour, coating the fruits and nuts. Stir in spices. Set fruit mixture aside.
4.To Yeast mixture add a little of the flour to make a thick paste. Sprinkle top with a little flour, cover with cloth and place in a warm place for 20 minutes until Spongy.
5. Add the rest of the sugar to the sponge, stir. Add the softened butter mixer on a folding setting of mixer using a batter paddle. Change paddle to dough hooks. Fold 6 cups of flour in to the sponge, one cup at a time. Continue folding until flour is almost mixed in.
6. Add beaten eggs, about 1/2 cup at a time. folding well each time.[If dough is too sticky add 1 Tablespoon reserved flour at a time. If dough to too dry add 1 Tablespoon milk at a time]. continue to fold until dough is still soft and holds it's shape.
7. Turn out onto a well floured surface and knead until Blisters start to appear (about 10 minutes). Pat into a 18"x12" shape and about 3/4" thick.
8.Sprinkle one fourth of the fruit Mixture on top. Start folding in this pattern:
The Folding Pattern
  • Fold the short to the other
  • Next fold the long sides to meet in the middle
  • Fold the ends in.
  • Fold the right half over the left half, making to small rectangle package.
  • Give the Rectangle a quarter of a turn.
  • Press on the package out into a 18"x12" shape again. ( flouring surface as needed)
  • Spread another quarter of the fruit mixture in to center and repeat Folding Pattern above. do this four times.
  • Then fold over two more time pressing gently, turning after each fold over itself.
9. Now shape dough into a ball, return to a lightly buttered bowl. Sprinkle top with flour cover and set in a warm area for 2 hours.
10. Turn dough out onto a floured surface. Knead lightly one minute. Divide dough in half. Pat each half in a 10"x6" rectangle, about 1 3/4" thick. with short side facing you fold in bottom third in and top third down, making a three layered rectangle. Round ends to form a nice shape.
(a photo to help in this fold).
11. Place stollen on prepared baking sheet.( If you are not using a heavy baking sheet, use a another baking sheets under the main one, this will prevent the bottom from browning too much.)
12. Cover each Stollen with a dry dish towel and left rise for 2 hours in warm place.
During the last 15 minutes of rising Preheat oven to 325F.
13. Bake in middle of oven for 45 minutes. Then cover with foil, turn pan around and continue to bake for 30 minutes. Until Stollens are golden brown and Firm to the touch, and an inserted skewer in the center should come out clean.
14. Immediately brush 1/2 cup of melted butter on each Stollen. Let it soak in. Transfer to wired rack- cool completely.
15. Once cool wrap in foil and leave at room temp.
16. The next day, preheat over to 350F, place wrapped Stollen on Baking sheet for 10 minutes.
In the meantime melt 1 cup butter. Remove Stollen from oven, unwrap and brush with butter until they will not absorb any more. cool completely on wire rack.Wrap in New foil
17. Repeat the process in 16 for the next two days. On the last day brush the bottom of the Stollen with the butter.
18. When the Stollens have cooled , Sift a thick layer of confectioners sugar over the tops.
19. Keep the Stollen in a cool place , but not the Refrigerator, for at least 2 weeks
20. Use within six weeks.

A Printable version

Monday, December 13, 2010

Coffee time with Auntie E - A Look back..

Looking back at holiday's past I had a thought of Germany and the Fruit breads. these are the one just made for Christmas time. Oh I remember the Panettones and Stollens, those wonderful flavors mingled together. That got me thinking of this weeks Thursday Holiday Flare links. How about those special Breads, the ones your family had only on this special holiday season. Holiday Breads are so much fun to make.
I am digging out the recipes this week. I'll be making a few and deciding with one I will post. Probably a German one for sure, since I have fond memories of being there during Christmas seasons of past.

Now to my coffee, I tried a different one this morning. A Christmas blend from Starbucks, not my favorite. Will have to do some adjusting to the strength. What are you drinking this day? Is it a holiday flavored one?

Thursday, December 9, 2010

Thursdays Holiday Flare- Appetizers

We need to prepare for those Holiday parties coming up. The next three weeks will be filled with them. Our schedules will be filled with Family and Friends party time. Now we must always bring a little something, for you know it is always nice to have something we know you will eat!
So for today's entries we will link up our... Favorite Appetizers.
Here is one I like to bring.
Just think 1920's and the Great parties and food there were. Now let's step back in time and make a....

Vintage Cheese Ball.

We will need:

1(8oz) package of Cream cheese,Room temp.
1 cup Vermont Sharp cheddar cheese, shredded
1 cup Mild cheddar cheese,shredded.
1 Tablespoon minced Onion.
1 teaspoon Worcestershire Sauce
Dash of Garlic powder
Dash of Tabasco Hot sauce.
1/2 cup chopped Pecans
3 Tablespoon Fresh Minced Parsley

  1. Beat all cheeses in mixer on Medium speed until smooth and creamy.
  2. Stir in Onion,Worcestershire, Garlic powder and hot sauce, mixing evenly
  3. Divide mixture in half. Shape each one to your desired shape ( trying a bell, Holly ball or snowman)
  4. Combine Pecans and Parsley, mix together well.
  5. Roll the cheese shapes into Pecan mixture
  6. Chill for several hours.
  7. Serve with associate Crackers.

Recipe Printable View(without graphics)

You can still link up your Desserts, Side Dishes, Breads,Main Meats, & Cookies.Just click on the category you wish to link a recipe. All entries will be taken until 25th December. voting starts on the 26th and last through the 31st of December 2010. winners will be notified by e-mail. Be sure to check out the Contest rules so you will not miss out.

Thursday, December 2, 2010

Thursday Holiday Flare- Cookie time

It is time to link up your favorite cookie recipe.
We are still in the contest phase. You can still link up your desserts, main dishes, side dishes and bread. Just choose the appropriate colored link above and link it up. You will be able to come back until December 25th to link up, Then on the evening of the 26th voting will begin. Oh I hope you will come back to vote. for more info on the contest see the side bar "Holiday Flare Contest Rules".

I think you will love this recipe. It has become the holiday cookie in our family. As I stated before this is the one in the 1992 SouthenLiving Annual Cookbook. I sent it in the they published it that same year I created it.

Almond Snaps
1/2 cup shortening
1/2 cup Almond paste
1/2 cup Sugar
1/2 cup Firmly Packed Brown Sugar
1 large egg
2 tablespoon Milk
1 teaspoon vanilla extract
1 3/4 cup All-purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1/4 cup Sugar

Beat shortening and almond paste at medium speed with an electric mixer. Add 1/2 cup sugar and the next 4 ingredients, beating well. Combine Flour,Soda, and Salt: Gradually add to shortening mixture, mixing well.

Roll into 1-inch balls; Roll in 1/4 cup of sugar, and place 2-inch apart on lightly grease cookie sheets (Nowadays I use a silicone mat-no greasing necessary).
Bake at 375 Fahrenheit for 12 to 14 minutes or until lightly browned; cool about 2 minutes on cookie sheets. Remove to wire racks to cool.
(We have a hard time letting them cool! They get eaten warm in our home).