I found this sugar cookie recipe many years ago in an old cookbook. (If I could remember where, I’d give credit.) The recipe card I copied it to simply says, “Sugar Cookies (very good)”, with a list of ingredients and instructions to bake at 375°F for 8 to 10 minutes. Since we have people with a range of baking skill levels visiting the site, I’ll add some more detailed instructions. [Read more…]Translate the Site
I have always liked lemon shortbread cookies – simple, delicate – they’re all about using good quality ingredients and handling them correctly. With the lovely lemon and a sprinkle of powdered sugar, and you’ve got a cookie that’s fancy enough for a party but easy enough for a treat anytime. If you want to dress them up a little more, you can add some color before baking, or dust with a bit of decorating sugar, but I like to keep them simple. [Read more…]Translate the Site
I know that retailers love the holiday season because of the gift buying frenzy, but spending a lot of time in crowded stores is not my idea of fun. We prepare homemade jams, jellies and other treats throughout the year for gift baskets. I also keep an eye out for items at thrift stores and garage sales that I know would be a good fit for someone on my holiday list.
A few things are purchased new – I haven’t yet learned how to whip up computer parts in the kitchen – but I am not a big shopper. I’d rather focus on spending time together with people I care about. Throwing some great food in the mix is also welcome, as there are a number of recipes I typically make only for holidays. In this post I’ll share a few tips for greener gifting that are good for our wallets and the environment.
I started making these chocolate mint cookies over a decade ago, and they’ve become one of the boys favorite holiday treats. I like to use a star shaped cookie cutter to dress them up a little, but you could use any cookie cutter shape you like, or even a round glass. Chilling is required to make the dough easier to work with, as it is a very tender dough. When I’m in cookie baking mode, I like to mix up several types of dough one day, refrigerate overnight, and then do all the baking and decorating the next day. [Read more…]Translate the Site
Here’s a tasty cookie recipe that’s loaded with fiber and healthy fats, plus it uses no refined sugar. Best of all, it’s delicious! You just might be tempted to have these for breakfast instead of dessert, especially if you’re a granola lover.
I always hated tossing the leftover raspberry puree/pulp when I made raspberry jelly or a smooth raspberry sauce. The Berry Health Benefit Network states that “The oil from raspberry seeds is rich in Vitamin E and Omega-3 fatty acids”. Can’t let something like that end up in the compost! I save and freeze my raspberry pulp in 1/2 cup packages for this recipe. You could also substitute 1/2 cup crushed raspberries and add a bit more flour, or use freeze dried raspberries, or use raspberries that had been frozen, thawed and drained. The original recipe I adapted suggested sesame seeds or flax seeds, but I really like the “extra something” that raspberries add to the flavor. [Read more…]Translate the Site