Wishing You-

 A Wonderful
and a
~Happy Thanksgiving!!!~

Enjoy!

Enjoy the Holiday!

 

Wishing you
a Happy & a Safe
July 4th holiday!!

Enjoy!!

 

~Best Sour Cream Christmas Sugar Cookies~

Best Sour Cream Christmas Sugar Cookies
(File Photo)

It's the time of year to add unsalted Butter and Sour Cream to your grocery list!  You just might think that these ingredients are some of the ones used to make a special dessert.  You are correct and it is special!  The dessert is Best Sour Cream Christmas Sugar Cookies!

Imagine holding a pretty cut out sugar cookie and then taking a bite of it.  The taste of Nutmeg pops out while you are chewing this cookie.  It's delicious!  Now, imagine that you will be baking a batch of these wonderful light yummy cookies and enjoying them with your family and friends during the holidays.       

These cookies are made in 2 steps! 

Day 1- Prepare the dough and refrigerate it.

Day 2- Take out your rolling pin, rolling mat, cookie cutters, colored sugars for decorating and remove the dough from your fridge.

On Day 2 the fun will begin deciding which cookie cutter to use first.  The aroma in your kitchen will be so good while these cookies are baking!  A "taste test" always takes place when I bake these treats!

Rolling out the dough!
(File photo)

An added plus to baking these cookies before the holidays is that they freeze very well!  When you plan on serving them, take the cookies out of the freezer to defrost and enjoy.

Bake a batch of Best Sour Cream Christmas Sugar Cookies! Click here for my recipe! 

Just remember to add unsalted Butter and Sour Cream to your grocery list!  Add decorative colored sugars and Nutmeg, too, if you do not have these ingredients.  These cookies are so delicious!

Enjoy!
Yummy!

 

~Happy Thanksgiving!~

Have a Happy
and
a Safe Thanksgiving!!!

 Enjoy the day!

Cranberry Cake

Cranberry Cake
Icing will be drizzled over the top!
(File Photo)

For so many years I baked a yummy CranOrange Cake for my family to enjoy after Christmas dinner.  Then, for some reason that I cannot remember, I did not bake it.  A few years after that, this special cake became known as "the cranberry cake you used to bake".  After this cake drought this yummy treat found its way to our table, again.  Then, once again I stopped baking it.  Over this past weekend I surprised my family!  "The cranberry cake you used to bake" was enjoyed for dessert.  Slices were served with small scoops of vanilla ice cream!  It brought back memories from long ago!  The cake?  Oh, it was delicious!  So good!!  During this year I will once again take out my tube cake pan and bake another one to surprise them again. 

I bake this cake in my tube baking pan rather than using a bundt pan, because it works better.         

Ready to be placed in the oven!
(File Photo)

 

 

Many years ago I posted the recipe for this yummy cake that is a family favorite.  Click here to view the recipe.  We may have changed the name a bit, but this cake is just delicious!  Plan on baking one, too!     

Enjoy!
Yummy!

Bake a Batch of Hermits!

Hermits
(File Photo)

Got Raisins?  Got Molasses?  Got Ground Ginger and Ground Cloves??  If not add them to your grocery list!  You will be on your way to baking a batch of Hermits! The delicious molasses flavored bar cookies that are filled with raisins are a great choice for your holiday cookie tray.  Three "logs" of dough are placed on a large cookie pan.  Then, they are baked in your oven.  All at one time!

Ready to be placed in the oven!
(File Photo)

After the three logs of dough are baked each log is cut diagonally into serving pieces.  Then, after the bar cookies cool, one is ready for a "taste test".  It is not necessary, because of course it will taste scrumptious!  But, who can resist a taste test of a homemade cookie??

Which Hermit should I "taste test"?
(File Photo)

Hermits have been a favorite cookie for so many years! Click here for my recipe and the complete easy directions!  

These bar cookies also freeze well!  Place 4- 6 of them in a freezer bag and pop in the freezer.  Freeze more if you are able to do so.  We enjoy most of them after I bake them.  What a special treat to find a package of Hermits to defrost in about 1 month.  Bake a batch this week!  Don't forget the taste test!

Enjoy!
Yummy! 

Pie Crust and Butternut Squash Custard Pie!

Unbaked Pie Crust
(File Photo)

Thanksgiving Day is next week!  As we continue to plan our menu for this November holiday, thoughts of desserts and pies come to mind.  Will pie be included? In my family of course we will be enjoying a slice or two of different varieties of pies. We like pie!  

The next question will be what kind of pies do family members like? What kind of pies do I like? Decisions! Decisions! Decisions!  I bake most pies, as the expression goes "from scratch".  Yes, that includes prepping a pie crust.  I don't like the "store bought" crusts.  I also have the best recipe for homemade Pie Crust!  I will be preparing the whole recipe and using half of it for Butternut Squash Custard Pie!  I don't bake a pumpkin pie.  It is a long family tradition starting in my childhood to bake a delicious Butternut Squash Custard Pie! Click here for the recipe. It's worth the click!  

My Pie Crust recipe is one that my mom always used.  It is for a double crust- top and bottom crusts.  I cannot tell you where it came from, because I really do not know.  But, I do know that she always used it and her pie crusts were so good!  They were flaky and thin.  Sometimes, instead of baking a pie, she would roll out the bottom crust to fit inside a cookie pan.  Then, she would fill it with slices of apples, cinnamon, nutmeg and sugar and roll out the top crust and crimp the edges before baking.  We would call this dessert an Apple Square.  No, it was not square in shape, it was rectangular. It was a dessert that would last for quite a few days.  It needed a doubled recipe of Pie Crust to prepare it.

I have had my rolling pin for probably 50 years!  It is a Tupperware rolling pin that allows me to unscrew the cap on one end and pour iced water inside before screwing the cap back on.  The cold rolling pin works great!  I am not sure that they are available anymore.  Mine seems to have lasted forever!  I will be using my handy rolling pin the beginning of next week. 

The recipe for the delicious pie crust was called Plain Pastry for a Pie Crust.  I always use it and my pie crusts are thin and flaky, too!  The recipe is below.

Plain Pastry for Pie Crust
    Makes 2 crusts: lower and upper crust

Ingredients: 

2 Cups Flour
3/4 teaspoon salt- (I use a little less.)
2/3 Cup solid Vegetable Shortening- (I use Crisco.)
5- 6 Tablespoons Cold Water- (Sometimes I need an extra Tablespoon.)

extra Flour
Rolling Pin
Rolling Mat
Pastry Blender or 2 Knives

Method:     

1. Measure out shortening and refrigerate for 15- 20 minutes.
2. Place Flour and Salt in Mixing Bowl and combine.
3. Place solid Shortening on Flour/ Salt mixture.
4. With a Pastry Blender or using two knives cut shortening into Flour/ Salt mixture. It will look like small pebbles.
5. Add 5 Tablespoons of cold water to mixture and continue mixing. Add additional 1 Tablespoon Water and mix in.
6. If dough feels dry, add 1 additional Tablespoon Water and combine.
7. Dough will be soft and can easily be divided into 2 balls.  Divide into 2 balls.
8. Spread a thin layer- small amount of Flour on rolling mat.
   
9. Take one ball of dough and place on floured rolling mat.
10. Begin rolling dough into circular shape by rolling in one direction and then in another direction.
11. Continue this process until dough is thin and will fit into the pie plate. The dough needs to overlap pie plate so a fluted crust can be made before pie is baked.
12. If a top crust is needed, follow these same directions.  Place top crust on after filling is placed on bottom crust.
13. To flute pie crust: Trim dough that is overlapping edge of pie plate to about 1".  Use index fingers and thumbs of both hands roll both crusts together and place on top of pie plate edge. Go around entire pie.
    
14. Then, using index fingers and thumbs of both hands, crimp the dough that is on top of the pie plate edge. Right hand goes in one direction, left hand goes in opposite direction. Go around entire pie. The unbaked crust will be fluted. Now, move the fluted crust inside the edge, so later when slicing the baked pie, it will not break off. 

If you are baking a pie that needs only one crust like Butternut Squash Custard Pie does, there is that extra ball of dough. It never goes to waste here! It is a tradition of mine to bake Tasty Treats! They are my Part 2 of baking a Butternut Squash Custard Pie! 

Tasty Treats!
Yum!
(File Photo)

The dough is rolled out and Brown Sugar, Cinnamon, Nutmeg, Raisins and Craisins are sprinkled on top. 

Tasty Treats
(File Photo)

The dough is then rolled like a Jelly Roll. Cut into slices and place on a cookie sheet. They are sooo goood!  Click here for the Tasty Treats recipe! 

Before placing in oven!
(File Photo)

Have you decided what pies your family will be enjoying on Thanksgiving Day? Butternut Squash Custard Pie is a great choice! Yes, we will be enjoying one. I have not decided on the other variety just yet. 

Prep your own Pie Crust!

Enjoy!
Yummy!

Best Sour Cream Sugar Cookies

Best Sour Cream Sugar Cookies
(File Photo)

It's the time of year to find your cookie cutters and rolling pin!  Colored sugar sprinkles are needed, too!  Add unsalted  Butter and Sour Cream to your grocery list.  It's time to bake a batch of the Best Sour Cream Sugar Cookies!  I'm talking about cookies that are usually baked for special occasions.  It's not that they cannot be enjoyed at other times of the year, but they are so good that we always enjoy them at Christmas.

After taking a bite of this cookie, suddenly a hint of Nutmeg is recognized.  That spice gives these cookies a special flavor along with Sour Cream and unsalted Butter. 

***I always use (unsalted) Butter in this cookie batter.  If you use Margarine, the dough is difficult to roll out.***          
These cookies are made in 2 steps: 
    On Day 1 the dough is made, wrapped and refrigerated.

    On Day 2 it's time to use your rolling pin, cookie cutters and colored sprinkles.

The weekend is a great time to bake these, because we all know that when you roll out dough and you also use cookie cutters it takes a little more time than just dropping a spoonful of dough on a baking pan/ sheet.  But, it is a special occasion and these cookies are really good!  They are the best Sugar Cookie I've ever tasted!

Making the Cookies!
(File Photo)

After baking the cookies and they have cooled, I freeze them in Ziploc Freezer Bags.  Oh, that is not to say that there is not sampling going on.  Of course there has to be a taste test! 

The only time I can remember being limited on the amount of cookies used in the taste test was when I baked them for our younger son's and DIL's Welcome Bags for their wedding guests.  Four batches of hearts and bells were prepared and baked.  We needed 250 cookies.  They were packaged and frozen.  Two days before they were needed, they were defrosted and packaged to be included in their guests' Welcome Bags.

This year I have not been in a rush to bake them, because we will be celebrating a "Zoom" Christmas.  It has been challenging enough sending/ mailing gifts.  I'll wait on mailing special cookies to our family.  The cookies will be waiting in our freezer for a future time.  Did you notice the (File Photo)?  :)  However, this weekend I will be baking them! 

Plan on baking a batch, too!  Click here for the complete recipe and directions!  It is worth the click.  Best Sour Cream Sugar Cookies are so delicious!  Remember to add Sour Cream and unsalted Butter to your grocery list this week!  Colored sprinkles, too, if you do not have any in your pantry.

Enjoy!
Yummy!

          

Have a Safe Labor Day!!

"The Lineman"
by Norman Rockwell in 1948
courtesy of the Norman Rockwell Museum

The Norman Rockwell Museum in Stockbridge, MA has been one of my fave places for a number of years!  Every visit brings me back to view paintings that I have enjoyed so many times before like "Home For Christmas"- 1967 (Stockbridge Main Street at Christmas).  Some works are on view on a rotation basis, so it is a welcome surprise to see them.

On this Labor Day when we honor and remember the American workers, how fitting it is to spotlight Norman Rockwell's "The Lineman"- 1948.  This was an advertisement for the American Telephone and Telegraph Company.  With Hurricane Dorian on the east coast, there are many dedicated workers spending their time making preparations.  Currently, everyone is getting prepared.

Thank you to all of the workers who are coming to the aid of the people who will find the next few days very challenging!

To all in the path of Dorian, be safe! 

      

Wishing you-

A happy
and
a safe
4th of July!!!

Enjoy!

 

July 4, 2018

Have a Happy
&
Safe 4th of July!!!

Enjoy!

 

~Best Ever Sour Cream Sugar Cookies~

Best Ever Sour Cream Sugar Cookies
(File Photo)

Today I made the batter for my traditional Christmas Cookies!  They are just so good.  For years I've baked these cookies.  Well, the years all add up to over 40 years, now.  The dough contains a hint of nutmeg and also sour cream.  As I write this, the double wrapped cookie batter is in the fridge.

These cookies are not only "just the best", they are an easy 2 day process.  On Day 1 the dough is prepared and refrigerated.  Then, on Day 2 a rolling pin, mat and cookie cutters are given a workout.  On baking day find your colored sugars for decorating.

Rolling out the dough!
(File Photo)

***I always use unsalted Butter when preparing the dough.  The dough is much easier to roll out when using Butter.        

There's always a little "taste test" going on after the first tray of these cookies have been taken out of the oven and they've cooled a bit.  Most of the batch will be packaged/ labelled and frozen for next week.  Yes, these cookies freeze very well.  I usually also place 6 in a small Ziploc Freezer Bag to freeze.  It's a great treat on a cold winter day to find this treasure in our freezer.

This recipe makes about 5 dozen Best Ever Sour Cream Sugar Cookies.  Click here for the recipe.   Look no more for a tasty sugar cookie recipe.  This one has a hint of nutmeg and sour cream.

Enjoy!
Yummy!

      

~Knitted Penguins~

Knitted Penguins

It's the beginning of December.  You may have knitting needles in many sizes just waiting to be picked up and start clicking away.  You may have white or blue, green or red yarn sitting in your "yarn stash".  There may be even a skein of black yarn.  If you don't have black yarn, put it on your "must buy" list!  These adorable Penguins are just too cute to resist knitting, if you like to knit!!!

Last year I surprised my older two grandsons with these cute little guys.  One grandson likes anything and everything relating to Penguins.  I used a Red Heart yarn pattern that I had found on Twitter.

Click here for pattern.

JOANN's had the needed buttons to securely sew on the faces.  Using a small piece of Bias Tape the buttons were sewn on much easier.  They are also more secure!

Securely sew on buttons!

Each Penguin has a jersey body liner that's stuffed & then placed inside the knitted body.  This body liner prevents any stuffing from seeping out of the knitted body.

Stuffed Jersey Liner to place inside Penguin.

The Penguin body is knitted.  The flippers and scarves are knitted separately.  I tacked the scarf onto the Penguin, completely, so it will never move.

***Push in the bottom of the completed Penguin, if you want it to stand up.  

This amigurumi Penguin is a cute gift for some lucky recipient!  

For my complete post from last year on creating these adorable knitted Penguins, click here.  These little amigurumi are just so cute!!!

Happy Knitting!

    

Knitted Penguins

Two Happy Penguins
Knitted- Directions: Red Heart Yarn

One day via Twitter, Red Heart Yarn had shared the pattern for an adorable black Penguin with a bright red scarf.  It was just so cute!  Taking a quick glance at the directions I bookmarked the pattern.  (Click here for pattern.)  Quickly, I made plans to make 2 of these little cuties- one for each grandson.

Much like my "fabric stash", I have a "yarn stash".  In this project, I used both!  I had red yarn & I had white yarn.  A quick trip to Michael's & I had black yarn.  I'd be knitting 2 penguins, so I decided to make each Penguin's scarf & sweater a different color!  In my "stash" was a blue tweed yarn.  It was leftover from my hubby's knitted rib winter hat.  That had been my project last year.  There's always the clicking of knitting needles going on here.  Knitting is a FuN hobby that my mom taught me back when I was a lot younger.  In other words, I've been knitting for- well- decades. 

These Penguins are just adorable!  2 sizes of  knitting needles are needed for this project:

• The Penguin body- double pointed US #3 knitting needles.

• The scarf is knitted with US #6 single point knitting needles.

• A Yarn Needle is also needed to stitch the seam & also attach the flippers.

After knitting the body & flippers of the Penguin, the eyes & mouth buttons were securely sewn on the face.  To sew them securely on the knitted face, a small piece of Bias Tape was placed on the back of the face- where each button would be sewed.

Eyes & Mouth sewed on-
using Bias Tape

Then, I sewed up 2/3 of the back seam of each Penguin starting at the bottom.  I placed it flat (on my ironing board) with the front facing me.

***Staring at the body I realized that after it was sewn together & stuffed, there could be an issue of the stuffing seeping out between the knitted stitches.  That was not good!  That led to making a body Liner.   

To make a body Liner to stuff:
The next step was tracing the knitted body on newsprint.  I then had a pattern to use while cutting the Liner from light weight jersey fabric.  Cut 2 liner body pieces for a Penguin.  Sew the 2 pieces together leaving the bottom open.

The next step? 
The body Liner was stuffed & the bottom seam stitched by hand.

Stuffed Body Liners-
ready to insert

The stuffed Liner was placed inside the knitted Penguin.  The back seam on the Penguin was completed using the Yarn Needle & yarn.  Then, the flippers were sewed in place, too, using yarn. 

The plump little Penguin needed a scarf.  Tie the scarf just under the face & pull tightly.  I sewed it in place with yarn (using the scarf's color) and also tacked the long scarf in place.

To stand- push bottom of Penguin in.  

What cute little Penguins!  After the first Penguin was completed, I was on my way to finish off the second one- complete with a colorful scarf!  Soon, I'll be working on another!

This is a FuN project to keep or to give as a gift.  Again click here for the pattern.

Enjoy!
Happy Knitting!

                  

Butternut Squash Bread

Butternut Squash Bread
flavored with Cinnamon & Nutmeg

Every Fall a bushel of Butternut Squash is purchased from Meadowbrook Farm in East Longmeadow.  Sometimes a Mum or two is also purchased.  That depends on if our perennial Mums in our garden have sprouted again this year.  Usually they do.  However, this past year had been different.  A warm day in early Spring followed by cold weather stunned the Hydrangea.  The cold snap also had effects on the Forsythia Bushes in my area.  They never flowered.  This year only one Mum in the back perennial garden sprouted & it was time for a little autumn color!  During our visit to Meadowbrook Farm a few weeks ago Butternut Squash & Mums were purchased.

Meadowbrook Farm

Preparing & freezing this mashed orange vegetable is a tradition with me.  We freeze our supply to enjoy all winter.  This habit began with my family.  (Click here for Freezing Butternut Squash Instructions.)  Our garden had a great spot to grow these vegetables that grow on vines.  Canning & freezing veggies was all part of summer back then.  Now, I purchase them at the bountiful area roadside stands. 

The last 3 Butternuts in the bushel were prepped 2 days ago.  1 Cup was saved out & stored in the fridge for a special bread- Butternut Squash Bread.  I was reminded of it whenever I opened the fridge door.  Yesterday was the day to bake the bread!  It's delicious!  Cinnamon & a bit of Nutmeg give it a great flavor.  Egg Whites are used rather than Whole Eggs.  Quite often I bake 2 breads & place one in the freezer after cooling.  At Thanksgiving, we enjoy Butternut Squash Bread rather than Pumpkin Bread!

Butternut Squash Bread

Oven:  350°F         Time:  55 Minutes 

Ingredients: 
1 and 1/2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1  Cup Sugar

4 Egg Whites (= total of 2 Whole Eggs)
3/4 Cup Olive Oil for sauteing & baking
1 Cup Butternut Squash, cooked/ mashed/ cooled- defrosted if frozen
PAM

Method: 

1.  Spray 1 large bread pan with PAM. 
2.  Preheat oven to 350°F.
3.  Combine all dry ingredients in large bowl.
4.  In smaller bowl, beat Egg Whites until frothy.
5.  Mix in Olive Oil.
6.  Add mashed Butternut Squash to Egg Whites/Olive Oil & stir.
7.  Pour liquid mixture into dry ingredients and stir until combined.
8.  Pour batter into bread pan.
9.  Bake at 350°F for 55 Minutes or until toothpick/ cake tester comes out clean when inserted    in middle of loaf.
10.  Cool in pan on wire rack for 10 Minutes.
11.  Then remove from pan & continue cooling.
12.   Later, place on plate & cut into slices.

If you can wait until the next day before sampling this yummy Butternut Squash Bread, the flavors combine even more.  However, we never can wait, so we always enjoy the first slice later in that day.

Have you baked a Butternut Squash Bread?

Enjoy!
Yummy!

     

~A Special Sunday~

***To All Dads***

Happy Father's Day!!!

Enjoy Your Special Day!!!

Enjoy!

* * * * * * * * * * * * *

Hermits

Hermits filled with Raisins!

Are you looking for a homemade cookie to share during this Christmas season that is baked in one cookie pan???  A cookie that is easy to prepare & is ever so yummy???  Think raisins, molasses, ginger & cloves.  It's ingredients say Christmas!!!  Ah, Hermits!  At this time of year we see the commercially packaged brands sold in grocery stores.  Oh, forget purchasing a package!  Bake your own Hermits that are filled with Raisins!

Use your electric mixer, because the dough is stiff.  After making the dough, add the Raisins into the batter using a large spoon.  Then divide the dough into thirds.  Make a large log from each third of dough.  Place the logs in a cookie pan- one in the middle & the other 2 on each side.  Then, flatten each log.  Top each log of dough with the beaten reserved Egg Yolk.  The Egg Yolk gives the Hermits the glossy topping after baking. 

Top flattened logs with Egg wash before baking.

After baking cool for about 15 minutes.  Then, cut each log into slices on a diagonal.  I toss the end pieces, because they can become crispy after cooling. 

After cooled, cut in slices on a diagonal.

Store in an airtight container.  Quite often I place 4 Hermits in a freezer bag to defrost & enjoy in January.  It's quite the treat finding them on a cold snowy day!

Hermits
  Oven:  375°F     Time:  23- 25 Minutes

Ingredients:  
3/4 Cup solid Crisco Shortening
1 and 1/2 Cups Sugar
1/4 Cup Molasses
2 Tablespoons Water
2 Eggs – (Reserve about 1 teaspoon for coating)
1 Cup Raisins
3 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ginger
1/2 teaspoon Ground Cloves 

Method:

1.  Using mixer, beat Shortening, Sugar, Molasses & Water. Beat until creamy.
2.  Reserve about 1 teaspoon of Egg with a little Yolk. Add Eggs & beat.
3.  Now add Baking Soda, Spices & Flour. Flour is added 1/4 Cup at a time and mixed into batter.  Otherwise you will be peering through a white mist. :)
4.  Fold in Raisins using big spoon or spatula.
5.  Spray PAM on a large cookie pan.
6.  Divide dough into three pieces. Make three logs of dough on cookie pan, flatten.  Leave about 1½ ” border on each end. Dough is very sticky.
7.  Coat top with reserved Egg – use back of teaspoon to spread.
8.  Bake in preheated 375°F oven for 23- 25 minutes (25 minutes in my gas oven).
9.  Cool 15 minutes & cut into diagonals. I throw away end pieces- too hard after cooled.
10.  Remove from cookie pan and store in a container after cooled. 

Hermits are just the best!  They are another fave family cookie!  Bake a batch this week to share with your family & friends.  They are just so good & taste oh so much better than the commercially packages brands.

Enjoy!
Yummy!