Posts Tagged ‘cookies and such’

Forgotten Favorite

March 12, 2011

Boy, what a last couple of days!!!  Thursday was my bday and although my Honey had to work…I was visited by BIL and his girl.  We also had a thunder-storm blow through.  We had a wind gust of 62 out at the airport…about 6 miles as the crow flies.  We had one big clap of thunder and that was enough for me…shut off computer and the TV and hope for the best.  We must have been on the northern edge.  It wasn’t nearly bad as expected.  My friend in Heyburn…east of here on the way to Twin Falls, said it had sounded like the end of the world.  The weather has been unseasonable…temps above 50 for the last few days.  I keep waiting for mother nature to give us a swift kick.

All my thoughts and prayers go out to those in Japan and all over the Pacific who have been affected by the earthquake and tsumani.  Wow…I can’t even imagine.  I grew up in California and never went thru anything like that.  Our friends in Humboldt County are fine.  Damage both North and South of them, but nothing in Humboldt Bay.  Our friends in Guam must be OK.  Everybody there was evacuated to high ground….high ground on Guam????  There were a couple of subs that slipped their moorings, but they have since been retrieved.

Well on to forgotten favorites.  MIL had made some Key Lime Bars, which tasted pretty good and that jogged my memory and I dug out a recipe for Lemon Bars.  Everybody had a recipe stuck away for this one, but here is mine…….


1/3 cup soft butter

1 cup sugar

1 cup flour

2 eggs

1 good sized lemon…juice and peal zested

1/4 tsp baking powder

Beat butter until light and fluffy.  Add 1/4 cup of sugar and combine.  Beat in flour until you get a crumbly mixture.  Press mixture into a sprayed 8X8 pan and bake at 350 for 10 minutes.  Combine eggs, remaining sugar, lemon zest and juice, and baking powder and beat until throughly combined.  Pour over hot crust and bake for another 20 minutes or until set in the middle.  Dust with powdered sugar and YUM.

Bet you forgot about these numbly little morsels too…….

Ititarod 39

Martin Buser is back into 9th place after a low of 14th. He has been fighting the open mouth, jello-necked, head bob most of the night.   Most of the mushers are in Eagle Island halfway up the Yukon River.  On to Nome Mushers……

This pic was shot by Bob Hallinen for the Anchorage Daily News.  Thanks.  It was taken in Takotna while the mushers were in and out.  Thought I would include it because it is a beautiful shot.  Ahhhhhh…the Northern Lights


Chocolate Chip Cookies for Cheaters

January 23, 2011

Well, at least I know now why I have felt “out-of-sorts” most of this week.  The dreaded flu.  Hope it only last today.  I really don’t feel like blogging today, but I have already missed too many days.

Earlier in the week, as I put the last of the brownies in my Honey’s lunch, I knew I had to whip up some kind of cookies for the next day.  It was late in the afternoon and I didn’t feel like it.  Something easy and quick.  Well, here it is… from….


2 1/3 c. sifted cake flour
1 tsp. baking soda
1 tsp. salt
1 c. soft butter
3/4 c. sugar
3/4 c. brown sugar, packed
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 c. walnuts, chopped
Sift together flour, soda and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each. Add dry ingredients; mix well. Stir in chocolate pieces and walnuts. Spread mixture in greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake in 375 degree oven for 20 minutes or until done. Cool in pan. Cut into 2 inch squares. Makes about 35.
Now please understand that I have always been chocolate chip cookies challenged.  No recipe…nothing I have tried has ever prevented flat spread out ugly cookies.  These are nice and flakey.  I will use this anytime the family or I have a craving for chocolate chip cookies.  My only tip or suggestion is to dampen whatever you are going to use to spread out the dough..fingers or spatula.  The dough is really sticky.

Spring is in the Air

April 16, 2010

Oh yes it is!!!!  The Tribe is busy burning ditch weed.  Yee haw.  Cough….cough…gag…gag.  Well,  at least the water should move down the irrigation ditches and canals better.  And as promised…without further ado…….


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup white sugar
  • 2/3 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed bananas, about 4 really really ripe ones
  • 2 cups semisweet chocolate chips (I used half milk and half semi)

Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.  Bake at 400 12 to 15 min.

These are very moist cookies and they store in the cookie jar really well.  And a nice change from the normal over ripe banana uses.

I forgot to include this pic yesterday.


The whole time my Honey and I were doing the chicken thrash…..getting early fuzzy butts warm, watered and fed,  the gkids were in the sand box serenading us.  We did have to laugh when we were done.

Butterscotch Brownies

January 8, 2010

I was having alot of fun thumbing through my Mom’s old cookbook before the holidays.  Well used and well worn.

And with such timely tips……not so much

It was time to make cookies around here, so I picked it out of the cupboard and presto….out popped the recipe for butterscotch brownies…some times called blonde brownies.  Here is the recipe….complete with measurement changes written in pencil by my Mom.

I followed her measurements…..after all…mother knows best. (wouldn’t have said that many years ago).  I made a 9X11 pan.  I noticed she didn’t have the nuts doubled…she wasn’t fond of nuts in her cookies either….so I added chocolate chips.

And even the taste of the batter brought back memories.  Hope my grandkids enjoy them.  I know my Honey will.  And they are ooey gooey rich and delicious warm just after you cut them.

And one more thought from the ole cookbook…….

Cookie Exchange Part 2

December 22, 2009

And look what was in the mail.  Pretty wrapping, isn’t it.  Almost camouflaged  by the table cloth. And inside were the cookies from my cookie exchange partner.

Aren’t they adorable little guys and so very yummy.  Heather said the are a Norwegian cookie called peparkakar.  They are thin crispy little guys with just the right amount of cinnamon for me.  We will enjoy every single one of them.  Thanks so much, Heather.

Thought you might enjoy this.  It was taken at sunrise yesterday.

Cookie Exchange

December 21, 2009

We took a Christmastime cruise down the Danube 2 years ago and these came home in the luggage with me.  The Christmas markets were lots of fun and many many Gulhwein stands.  My Honey is not much of a shopper or a wine drinker either, but the warm wine soothed him while I shopped.

I kinda cheated on the cookie exchange sponsored by Molly of BlatterSpattered.  I was suppose to send a dozen cookies.  Well, I sent a half dozen each of lebkuchen, spiced nuts, snickerdoodles, toffee squares and bourbon balls.  Since you have the recipes for the first two, I shall give you the rest.


1 cup soft butter

1 1/2 cup sugar

2 eggs

2 3/4 cups flour

2 tsp cream of tartar

1/2 tsp salt

1 tsp baking soda

Cream together butter and sugar until fluffy, then add eggs.  Stir in dry ingredients.  Chill overnight.  Roll into balls about the size of walnuts then roll balls into cinnamon sugar.  Bake on ungreased cookie sheet at 400 for 8 to 10 minutes.

I like mine on the crispy side…ya know..dunkable.  Not the bend in the middle store bought ones.  If you like them soft, bake them at 350 and watch them close.


1 cup soft butter

1 cup brown sugar

1 tsp rum or brandy extract

2 cups flour

1/4 tsp salt

1 cup semi sweet chocolate chips

3/4 cup finely chopped nuts

Cream together butter and sugar until fluffy and then add egg and flavoring.  Add dry ingredients.  Spread on 1/4 sheet cake pan or 9X13 pan.  Bake at 325 for 20-25 minutes.  Spread chocolate chips on surface of cookies when you take them out of the oven.  Let them melt and then spread evenly.  Sprinkle with nuts and cut into squares while still warm.


or better known as JACK BALLS here

1 cup finely chopped nuts

1 large box of vanilla wafers

1 can sweetened condensed milk

1/4 cup bourbon

Put nuts in food processor and pulse till fine.  Add vanilla wafers and pulse till fine.  Ass sweetened condensed milk till combined.  It’s pretty thick.  Then add bourbon.  Roll into balls and then in powdered sugar, place on cookie sheet covered with saran wrap and let dry overnight.  Keep tightly covered and enjoy.  If you want them more, well, boozey tasting add more cookie crumbs and booze

And they are Jack Balls around here because there is no such thing as bourbon around here.  Only Quality Tennessee Sour Mash Whiskey distilled and bottled by Jack Daniels Distillery.  Yeeeee Haaawwww.

Thanks so much to Molly for putting all this together.  I know its alot of work for you, but lots of fun for us.

Oatmeal Coming Out My Ears

December 21, 2009

I scored on some oatmeal…15 lbs of it to be exact.  Now I don’t eat it per say as cereal…gag me with a spoon…so I had to find something to do with it.  I have an oatmeal/chocolate chip cake thats really good and there is always the oatmeal cookie, but needed something else.  In my quest to find interesting things to put in my honey’s lunch, I stumbled across his recipe from Artic Garden Studio.  She adapted it from Nigela Express and I adapted it from her.


1 can sweetened condensed milk

2 1/2 cups rolled oats

1 cup shredded coconut

1 cup dried cranberries

1 cup soft dried apples, rough chopped

1 cup mixed nuts, rough chopped

1/3 cup sesame seeds, no shell..duh

Heat the milk until warm and runny.  Pour into the other ingredients and mix to coat everything.  Spread in a sprayed 9X13  pan and bake at 250 for an hour.  Remove from pan and let cool, then cut to the shape you want.

My Honey likes them and I have since found some others made with honey that I will give a try later.  Healthier and whatnot.  But some chocolate chips are bound to find their way into this recipe at some time or another.

I also found a bread recipe (with oatmeal) that sounded interesting.  I think its great, but the final verdict will be how well it worked as sammich bread.


  • 3 cups water
  • 3 cups rolled oats
  • 1 tablespoon salt
  • 2/3 cup brown sugar
  • 2 tablespoons butter
  • 2  packages active dry yeast
  • 1 teaspoon white sugar
  • 1/4 cup warm water
  • 2 cups all purpose flour
  • 4 1/2 cups bread flour

Bring water, salt and oatmeal to a boil and add brown sugar and butter.  Let cool so you don’t kill the yeast.  Combine yeast and white sugar in warm water.  Combine yeast mixture and oatmeal mixture along with 2 cups of flour in mixer with dough hook.  Combine and keep adding flour 1/2 cup or so at a time until elastic then kneed for a couple more minutes.  Place in a lightly greased bowl and cover and let rest for about and hour or until double.  Punch down and let rest for a few then shape into two leaves and put in sprayed pans.  Let rise until double again and bake at 350 till brown and loaves sound hollow when thunked.

I only used about 5 1/2 cups of flour total and this makes huge loaves.  Not sure I could get 3 out of it though.

School Treats

December 16, 2009

With the temps being as warm as they have been, its a wonder we have snow at all.  Just the right snow for the girls to make a snowman yesterday after school.  I showed them once last year how to make the big snowballs for snowman bodies and they remembered.  Now if I could just get math and reading to stick like that.

If you remember at Halloween time, we had a tad bit of a catastrophe with the treats for school.  I promised to make treats for Gdaughter #1 for her Christmas party.  Well, thank you once again Paula Deen.  And yes, I will keep them out of reach of my Honey.


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 teaspoon red food coloring
  • Powdered sugar, for rolling out dough
  • Special equipment: 24 lollipop sticks


Sift together the flour, salt and baking powder and set aside.

Cream butter and sugar together in another large bowl. Add egg and beat until incorporated. Add the vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring. Refrigerate for 2 hours.

Tear out 1 sheet of waxed or parchment paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours.

Preheat oven to 375 degrees F.

Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Place lollipop stick about 1-inch through the flat side of the dough. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.

They look cute before baking, but don’t think that you are going to get size large cookies like were shown on the show.  Buy the short sticks because if you buy the large ones, you will be cutting them in half like it did.  I also had to cut the slices about 3/4 of an inch because I was having trouble getting the sticks in without tearing the cookie.  I also didn’t chill the dough as much.  After coloring the dough, I rolled one color out between 2 pieces of wax paper and then put the other color on top, covered with wax paper as rolled it out on top of the other dough.  I removed the wax paper and rolled them together and then chilled for probably about 4 hours.

They looked cute right out of the oven and smelled soooo…well, pepperminty. And they looked great all wrapped up and ready for the party on Friday….and hey, it was only Tuesday nite.  What’s up with that.  Sooooo unlike me.

Family Recipe Done Right

December 8, 2009

What a beautiful way to start the holiday season.  Pic doesn’t do them justice, but had to have them when I stopped by the local Farmer’s Market in the mall today.

My family has always had certain cookie recipes made every Christmas…as I’m sure every other family has.  One of them was Lebkuchen.  My Grandmother and Mom always made them.  I was never too fond of them myself and made them a few times.  My family definitely did not like them.  A couple of years ago, my Honey and I took a Christmastime cruise down the Danube and I bought a tin of Lebkuchen.  They were so good and I was bound to find a recipe I liked.  Well, I did.  It came out of a cookbook that MIL gave me from the late 50’s/early 60’s that the women from the Paul Idaho church put together.  It is so old that the pages are typewritten.  Apparently there was a large group of Germans that settled there years back and there is a “German Specialties” section in the book.  At any rate……these are wonderful and like the ones I bought in Germany.


This is the famous German Christmas Honey Cake

1/2 cup honey

1/2 cup molasses

3/4 cup brown sugar

1 tbsp lemon juice

1 tsp lemon zest

1 egg

2 3/4 cup flour

1/2 tsp baking soda

1 tsp cinnamon

1 tsp cloves

1 tsp allspice

1/3 cup chopped nuts

Mix honey and molasses and bring to a boil.  Add sugar, lemon juice and zest. In separate bowl mix together dry ingredients. Stir in egg, nuts and molasses mixture.  Chill overnite.  Roll 1/4 inch thick and cut into 2 1/2 inch by 1 1/2 inch oblongs.  Roll out only the amount that you can bake, keeping the rest of the dough chilled.  Place 1 inch apart on greased baking sheet and back at 400 for 10 to 12 minutes or until no imprint remains when touched.  Remove from baking sheet and brush with hot glaze.  Let cool and store to mellow.


1 cup sugar   1/2 cup water   1/4 cup powdered sugar

Boil together sugar and water until it threads or 230.  Remove from heat and stir in powdered sugar.  Brush hot over cookies.  If glaze become sugary, reheat and add a little water until it clears.

This crock should make a good place to age these.  MIL gave it t us.  These cookies sure are yummy, even before they age.  I’m not real pleased with the glaze.  I couldn’t get the powdered sugar to incorporate and it left lumps.  As it cooled it also left white spots.  I will try something different next time.

Almond Butter Cookies

November 23, 2009

I have been eyeing this almost everytime I went to COSTCO and low and behold, the last trip there it just jumped in my cart and came home with me.Now….what to do with it.  Peanut butter cookies are good….why not almond butter???  I used the cookie recipe from my Mom’s Betty Crocker’s Picture Cook Book.  I never did find a date, but you know the one.  It has drawings of happy women in dresses doing everything just right.


“Crunchy rounds. Perfect for the Children’s Hour”

Mix thoroughly……………1/2 cup soft shortening (half butter)

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar (packed)

1 egg

Sift together and stir in…..1 1/4 cups sifted GOLD MEDAL flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Chill dough.  Roll into balls size of large walnuts.  Place 3″ apart on lightly greased baking sheet.  Flatten with fork dipped in flour…….crisscross.  Bake until set…but not hard.

Temperature:  375

Time:  Bake 10 t0 12 min.

Amount:  About 3 doz. 2 1/2″ cookies

Had to copy that word for word.  Still makes me laugh.  I substituted the same amount of almond butter for the peanut butter.  Not sure what kind of flour I used.  And walnuts must be bigger these days….I only got 2 dozen and 4 cookies.  The cookies are very yummy.

I shall leave you with this gem……

If you’re tired from overwork,

Household chores you’re bound to shirk.

Read these pointers tried and true

And discover what to do.