Flashback to 2008…
If we missed you in our mailing, sorry. But here is our Happy New Year card! Hope everyone has a great one!
I just received a book I ordered: “Charcuterie: The Craft of Salting, Smoking and Curing” by Michael Ruhlman and Brian Polcyn. I ordered this book to assist in my quest of learning how to make EXCELLENT, YUMMY, AMAZING bacon myself.
I just read the first part of the first line of the introduction and am liking it already! “A book devoted to animal fat and salt…”
How much more could one ask for?!!
I am not a great keeper of New Year’s resolutions. However, I am going to TRY to keep up my poor site more regularly this year…
I do not have any new photos to post today; but check out these two cute ones from December 2007. My how we have changed!
Happy New Year from us and all the animals! Hope everyone had a very Merry Christmas and that you all continue to have a restful break.
Thanks Caleb for the cool ties!
I do my best NOT to participate in this madness…
See the new baby chick hatched today! That is not its “real” mother but just one of the hens that sat on the batch of eggs. Four total hatched today (so far)!!
This recipe was given to me about 25 years ago by a co-worker at KPMG from Montana. As excellent now as it was then!
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
1 1/2 tsp. baking powder
1 large can pie filling (whatever flavor floats your boat)
1 cup powdered sugar
2 Tbsp. milk
Preheat oven to 350 degrees. Cream together butter and shortening. Add sugar and beat well. Add eggs, vanilla and almond extract and mix well. Add flour and baking powder and mix until blended.
Spread 2/3 of the dough in the bottom of a rectangular jelly roll pan lined with parchment paper. Spread pie filling on top. Dot with remaining dough. Bake 35-45 minutes.
Combine powdered sugar and milk mixing well. Drizzle over the top of the coffee cake and enjoy!!
These cookies are amazing! They stay soft (at least for 36 hours – haven’t had one last longer than that yet), and are super easy to make.
1 stick (1/2 cup) butter
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree (1/2 can)
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
To roll in-
1/2 cup sugar
1 Tbsp cinnamon
1/2 tsp ground ginger
Preheat oven to 400 degrees.
Mix together the butter, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts. ** I use a small scoop instead of rolling by hand. MUCH faster and easier. **
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (do not leave out the ginger – adds an amazing flavor). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2″ apart on ungreased cookie sheet. ** I line mine with parchment. **
Bake 7-9 minutes until lightly browned, but still soft. (Exactly 8 minutes in my oven.)
Makes about 5-6 dozen cookies.
Be afraid! Be very afraid!!!!