Let's Talk Sugar Cookies!!!

I love a good sugar cookie! I have had good ones over the years and always get the recipe when I can. I had these one of my most favorite people, Sweet Wendy, years ago when we were both working with the Young Women at church. It has stayed my favorite ever since. I call them:

Wendy's Soft Sugar Cookies

Cream together:

• 1 lb. butter
• 2 C. sugar
• 3 eggs

Blend in:

• 2 t. vanilla
• 2 t. lemon extract

Sift together and add:

• 1t. soda
• 1 1/4 t. salt
• 6 C. flour ( I add just use 5 C. flour to start with and then add the last cup if it is too soft.

Mix the dry mix in and chill. They can be made without the chilling, but if you make shapes, they hold better while baking because the dough is so soft. Bake for 10 minutes at 325 degrees.

Now for the variations!

I just can't leave anything alone, it's against my nature.

If you are making some cute cutter cookies, you can use color and flavors to go with the shapes.

• I use red coloring and strawberry, cherry, or raspberry extract when making hearts, flower, or candy cane shapes.
• Trees, wreaths, holly, I go green and use mint extract.
• Bears, deer, gingerbread men, gingerbread houses, if you aren't making them ginger bread cookies, substitute some cocoa powder for some of the flour and make chocolate cookies. You can also just add brown food coloring. You get to decide how much cocoa, according to how chocolaty you want them to be.

When making gold, orange, brownish autumn leaves, I have been known to sneak in a little mapeleine. You know, as in maple leaves.

Now let's talk about cute detailed cookie cutters.

I used to collect the darling ones that came from all the Hallmark Stores, back in the 60's and 70's. I got so tired of the cute little lines disappearing while the cookies were baking. I tried cutting the baking soda or baking powder in half and the lines stay in the cookie!

I'm not making any promises of when I will have pictures of these because I am hitting up on some deadlines in the sewing dept. I WILL make some before Christmas with my grand darlings, if it is the last thing I do . . . If you would like to try some of these and I haven't been clear enough, just ask in the comments. My editor, terribly honest daughter, is busy making up finals for her students, writing a paper for her class, and just life in general with three wild little boys doesn't have time to read and "critique" my writings these days.

These cookies really do turn out darling with the candies, sprinkles, etc. available these days, think about it for some wonderful memories for you and yours!

Let

Store Items With Multiply Uses to Save Space

With space being a premium luxury for all of us who try to prepare, I have been gathering ideas to use what we have already in our homes for other uses.

• Time is also something we all seem to be short on, so I have been trying to document those ideas as well. Watch for these ideas to show up as I try recover my life, home and sanity after helping with a couple of weddings!

• A sealed envelope - Put in the freezer for a few hours, then slide a knife under the flap. The envelope can then be resealed.(hmmmmmm...)
• Use Empty toilet paper roll to store appliance cords. It keeps them neat and you can write on the roll what appliance it belongs to.

• For icy door steps in freezing temperatures: get warm water and put Dawn dish washing liquid in it. Pour it all over the steps. They won't refreeze. (wish I had known this when we lived up North!)

• To remove old wax from a glass candle holder, put it in the freezer for a few hours. Then take the candle holder out and turn it upside down. The wax will fall out.

• Crayon marks on walls? This worked wonderfully! A damp rag, dipped in baking soda. Comes off with little effort (elbow grease that is!).

• Permanent marker on appliances/counter tops (like store receipt BLUE!) rubbing alcohol on paper towel.

• Whenever I purchase a box of S.O.S Pads , I immediately take a pair of scissors and cut each pad into halves. After years of having to throw away rusted and unused and smelly pads, I finally decided that this would be much more economical. Now a box of S.O.S pads last me indefinitely! In fact, I have noticed that the scissors get 'sharpened'' this way!

• Blood stains on clothes? Not to worry! Just pour a little hydrogen peroxide on a cloth and proceed to wipe off every drop of blood. Works every time! (Now, where to put the body?) Sorry, bad joke . . . I repent!

• Use vertical strokes when washing windows outside and horizontal for inside windows. This way you can tell which side has the streaks. Straight vinegar will get outside windows really clean. Don't wash windows on a sunny day. They will dry too quickly and will probably streak.

• Spray a bit of perfume on the light bulb in any room to create a lovely light scent in each room when the light is turned on.

• Place fabric softener sheets in dresser drawers and your clothes will smell freshly washed for weeks to come. You can also do this with towels and linen..

• Candles will last a lot longer if placed in the freezer for at least 3 hours prior to burning.

• To clean artificial flowers, pour some salt into a paper bag and add the flowers.. Shake vigorously as the salt will absorb all the dust and dirt and leave your artificial flowers looking like new! Works like a charm!

• To easily remove burnt on food from your skillet , simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove top.

• Spray your TUPPERWARE with nonstick cooking spray before pouring in tomato based sauces and there won't be any stains.

• Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.

• When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness

• Cure for headaches: Take a lime, cut it in half, and rub it on your forehead. The throbbing will go away.

• Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces ......... Left over wine? What's that?

• To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief.

• Ants, ants, ants everywhere .. Well, they are said to never cross a chalk line. So, get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself.

• Use air-freshener to clean mirrors. It does a good job and better still, leaves a lovely smell to the shine.

• When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, and then pull it off. Scotch tape removes most splinters painlessly and easily.

Now look what you can do with Alka Seltzer........
Clean a toilet. Drop in two Alka Seltzer tablets, wait twenty minutes, brush and flush. The citric acid and effervescent action clean vitreous China

Clean a vase.
To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka Seltzer tablets.

Polish jewelry.
Drop two Alka Seltzer tablets into a glass of water and immerse the jewelry for two minutes.

Clean a thermos bottle.
Fill the bottle with water, drop in four Alka Seltzer tablets, and let soak for an hour (or longer, if necessary)

Unclog a drain.
Clear the sink drain by dropping three Alka Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, and then run the hot water.

Making Your Own Stuffing, Cornbread, and Make-A-Mix Cornbread

Sharron's Favorite Cornmeal Mix-----Make-A-Mix coming next couple of days

1 C. flour

1 C. Cornmeal ( I like yellow because it has more flavor, or at least makes me feel like it does because it's a pretty color :-D

1/4 C. sugar

4 t. baking powder

1/4 t. salt

2 beaten eggs

1 C. Milk

1/4 C. oil, melted shortening or lard

Put all of the dry ingredients into a bowl, mix thoroughly with a mixer or whisk. Make a well in the middle of the dry stuff. Put two eggs into well, mix up and then add oil and milk. Mix just into smooth . . . do not over beat! I actually leave some small lumps, especially if I plan to make muffins. Pour into a 8"X8" pan that has been greased. If you want to make sure that it doesn't stick in the pan, dust with corn meal. Bake at 425 degrees for 20 - 25 minutes.

Now for the variations!

Cornbread Muffins--I usually add another 1/4 C. sugar, bake for 12-15 minutes

Corn Sticks--Spoon into greased corn stick pan filling each pocket 2/3 full. Bake for 12-15 minutes.

Cornmeal Pancakes--- I made these for the first time while camping. I just added milk to the batter until I had the consistency to make my pancakes the thickness I like. I add close to another 1/2 C. to make thin pancakes.

Cornbread Dressing or Stuffing

OK . . . . I know this is ridiculously late, but hopefully it will be helpful sometime during the holiday season. I made my own dressing/stuffing this year. Not by buying the mix at the store and adding the broth, eggs, and other goodies, I made it all from scratch. OK I cheated one time. I had some baguette loaves in the freezer and cut some of those up to for the bread in my dressing. I did make my own cornbread with the seasonings, etc. in it. Had to chase my hubby off a couple of times while it was drying out in the oven, so it must have been pretty tasty. OK I

confess, it snitched too, it was tasty!

1. First I made regular cornbread with some 2. Added flavors. I also added a couple of teaspoons of chicken broth powder. Since that is salty, I eliminated the salt in this batch.I I had to look poultry seasoning on the internet because I was out of it. It is mainly sage with marjoram, thyme and a dash of pepper and cloves. I skipped the cloves. 3. To tell if your cornbread is done or not, check to see if it has pulled away from the sides of the pan slightly. It should also have the cracks that you see here. This is a double batch spread out in a cookie sheet to dry more quickly for making the dressing.

4. Break the cornbread and set back into the warm oven let it dry out. You can cut or break it into what ever size you want for your dressing. I guess I did it this way because that is how my dad always did it. Next time I will just let it cool and then dice it up. 5. I used some left over baguettes for the bread. Cut or break it up as you did the cornbread. 6. Now for the really tasty stuff. Dice onions and celery, saute in butter or I used olive oil.

This year I also added some scrambled some sausage and chopped some craisins (dried cranberries) at my daughter's request. They did add some great flavor. I mixed all of this together, covered it tightly, put in the back of the fridge a couple of days before Thanksgiving. On the big day, I just had to beat a couple of eggs, add the chicken and turkey broth and toss it into the oven for half an hour. Great little time saver!

Fun Website . . . A Must see!

I was just cruising around on my friend's blog and saw this link in her side bar. I am always looking for ideas to keep the grand kids have fun and hopefully learn something in the process. This is well worth the time to check it out, lots of fun stuff!!

http://myhomespunthreads.blogspot.com

Pumpkin & Pie Crusts

I was going to do a post making pie crusts but others are more on the ball, so . . . I will direct you to theirs!

Click HERE to see Sabrina's post. While your there, be sure to check out the pumpkin pie made with cream cheese. They are yummy! If you forgot to buy some pumpkin, try cooking up some of those sweet potatoes and use them!

You can also click HERE to see the one on Martha Stewart"s pic baking champion.

I can't believe that I just did that, sent you to a Martha Stewart anything, but the tiny little ole' lady who is the champion is pretty funny and knew how to handle MS pretty well . . . . and yes, I do plan to try the pecan pie with toffee, two of my favorites pecans and toffee, YUM! No kids, I still won't add chocolate chips . . some things may not be quite sacred, but come on, give me a bu-r-reak!!

English Toffee Pecan Pieby Marjorie Johnson

Crust:

1 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup Crisco
2 TBS cold butter
3-4 TBS ice cold water

Combine flour and salt in bowl. Cut in Crisco and butter until particles are the size of small peas. Sprinkle with water, 1 TBS at a time over mixture, mixing lightly with a fork umtil all mixture is moistened. Gather into a ball. Flatten dourgh to a 5" pancake-size disk and wrap in plastic. Chill in refrigerator for 30 minutes. Roll out dough into a circle 1/8" think and 12" in diameter. Wrap dough around rolling pin and unroll into a 9" pie plate. Ease pastry into pie plate. Trim to 1/2" beyond edge of pie plate; fold under extra and flute edge. Pour filling into the unbaked pie crust.

Filling

3 eggs, slightly beaten
2/3 cup white corn syrup
1/4 cup-1/2 cup brown sugar, firmly packed
1/4 cup melted butter
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 cup Heath toffee bits
1 cup chopped pecans
1/3 cup pecan halves for garnish

In a large bowl, combine eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract and toffee bits. Pour filling into unbaked 9? pie shell and bake pie in a preheated 375 degree oven for 40-50 minutes. (Be sure to cover with foil after 20 minutes) Bake until knife inserted off-center comes out clean. Cool on wire rack.

Decorate on top with pecans in an attractive pattern. I do 14 pecan halves around edge, 7 in the next row in and 1 in the center.

Don't think so Marjorie, you need to cover that pie with pecan halves!!!

If you have been picking up Bountiful Basket deliveries, you know how much has to be stored all at the same time. I found this handy information at this website.

GARDEN TO TABLE STORING FRESH GARDEN PRODUCE

• Fresh fruits and vegetables require different storage methods and can be stored for various lengths of time.
• Some fresh produce (onions, potatoes, tomatoes) is of better quality when not refrigerated.
• All storage areas should be clean and dry.
• Fruits and vegetables stored at room temperature should be in a cool, dry, pest-free, well ventilated area separate from household chemicals.
• Keep your refrigerator at 40􀁱 F or less.
• If your refrigerator has a fruit and vegetable bin, use that, but be sure to store fresh produce away from (above) raw meats, poultry or fish.

To wash or not to wash?

Even the experts disagree when giving advice on washing garden produce. Some tell you not to wash before storage and some will tell you to wash off any garden dirt before even bringing produce into the home. At issue is this:

• If you bring in garden dirt on your fresh produce, you may be introducing pathogenic microorganisms into your kitchen—while, if you wash your produce before storage, you run the risk of increasing the likelihood that your fresh produce will mold and rot more quickly.
• If you choose to wash produce before storage, be sure to thoroughly dry fruits and vegetables with a clean paper towel.
• If you choose to store without washing, take care to shake, rub or brush off any garden dirt with a paper towel or soft brush while still outside.
• Never wash berries until you are ready to eat them.
• Storing fresh produce in plastic bags or containers will minimize the chance that you might contaminate other foods in the refrigerator.
• Keep your refrigerator fruit and vegetable bin clean.
• All stored produce should be checked regularly for signs of spoilage such as mold and slime. If spoiled, toss it out.
• All cut, peeled or cooked vegetables or fruits should be stored in clean, covered containers in the refrigerator at 40􀁱 F or less.

Fruit/Vegetable Storage Method/time Tips

• Apples-- Room temperature: 1-2 days; refrigerator crisper: up to 1 month. Ripen apples at room temperature. Once ripe, store in plastic bags in the crisper. Wash before eating.
• Asparagus-- Refrigerator crisper: up to 3 days. Once picked, asparagus loses quality quickly. Wrap the base of a bunch of asparagus with a moist paper towel, place in a plastic bag and store in the refrigerator. Wash before using.
• Beans, green or yellow-- Refrigerator crisper: up to 3 days Store in plastic bags. Do not wash before storing. Wet beans will develop black spots and decay quickly. Wash before preparation.
• Broccoli-- Refrigerator crisper: 3 to 5 days Store in loose, perforated plastic bags. Wash before using.
• Beets, Carrots, Parsnips, Radish, Turnips-- Refrigerator crisper: 1 to 2 weeks Remove green tops and store vegetables in plastic bags. Trim the taproots from radishes before storing. Wash before using.
• Berries-- (Blackberries, Raspberries, Strawberries, Blueberries) Refrigerator crisper: 2-3 days Before storing berries, remove any spoiled or crushed fruits. Store unwashed in plastic bags or containers. Do not remove green tops from strawberries before storing. Wash gently under cool running water before using.
• Brussels sprouts-- Refrigerator crisper: 1-2 days The fresher the sprouts, the better the flavor. Remove outer leaves and store fresh sprouts in plastic bags. Wash before eating.
• Cabbage-- Refrigerator for up to 2 weeks. Store, after removing outer leaves, in perforated plastic bags.
• Chard-- Refrigerator crisper: 2-3 days. Store leaves in plastic bags. The stalks can be stored longer if separated from the leaves. Wash before using.
• Collards-- Refrigerator crisper: 4-5 days Collards store better than most greens. Wrap leaves in moist paper towels and place in sealed plastic bag. When ready to use wash thoroughly. Greens tend to have dirt and grit clinging to the leaves.
• Corn-- Refrigerator crisper: 1 to 2 days For best flavor, use corn immediately. Corn in husks can be stored in plastic bags for 1 to 2 days.
• Cucumbers-- Refrigerator crisper: up to 1 week Wipe clean and store in plastic bags. Do not store with apples or tomatoes. Wash before using.
• Eggplant-- Refrigerator: 1-2 days Eggplants do not like cool temperatures so they do not store well. Harvest and use them immediately for best flavor. If you must store them, store in a plastic bag in the refrigerator. Be careful as it will soon develop soft brown spots and become bitter. Use while the stem and cap are still greenish and fresh-looking.
• Herbs-- Refrigerator crisper: 2 to 3 days Herbs may be stored in plastic bags or place upright in a glass of water (stems down). Cover loosely with plastic bag.
• Lettuce, Spinach and other Delicate Greens-- Refrigerator crisper: 5 to 7 days for lettuce; 1 to 2 days for greens Discard outer or wilted leaves. Store in plastic bags in the refrigerator crisper. Wash before using.
• Melons: Watermelon, Honeydew, Cantaloupe At room temperature until ripe Refrigerator: 3 to 4 days for cut melon For best flavor, store melons at room temperature until ripe. Store ripe, cut melon covered in the refrigerator. Wash rind before cutting.
• Nectarines, Peaches, Pears-- Refrigerator crisper: 5 days Ripen the fruit at room temperature, and then refrigerate it in plastic bags. Wash before eating.
• Onions-- ( Red, White, Yellow, Green) onions: Room temperature 2 to 4 weeks; green onions: Refrigerator crisper: 3 to 5 days Store dry onions loosely in a mesh bag in a cool, dry well-ventilated place away from sunlight. Wash green onions carefully before eating.
• Peas-- Refrigerator: 2-3 days The sugar in peas quickly begins to turn to starch even while under refrigeration, so eat quickly after harvesting. Store peas in perforated plastic bags. Wash before shelling.
• Peppers-- Refrigerator crisper: up to 2 weeks Wipe clean and store in plastic bags. Wash before using.
• Potatoes-- Room temperature: 1 to 2 weeks Store potatoes in a cool, dry, well-ventilated area away from light, which causes greening. Scrub well before cooking.
• Summer Squash, Zucchini, Patty Pan-- Refrigerator: 2-3 days Wipe clean and store in plastic bags. Wash before eating.
• Tomatoes-- Room temperature; once cut, refrigerator crisper: 2 to 3 days Fresh ripe tomatoes should not be stored in the refrigerator. Refrigeration makes them tasteless and mealy. Wipe clean and store tomatoes at room temperature away from sunlight. Wash before eating. (Refrigerate only extra-ripe tomatoes you want to keep from ripening any further.) Store cut tomatoes in the refrigerator.
• Winter Squashes, Pumpkins-- Room temperature for curing; then cool, dry storage area for 3 to 6 months. Most winter squash benefits from a curing stage; the exceptions are acorn, sweet dumpling and delicata. Wipe clean before curing. Curing is simply holding the squash at room temperature (about 70 degrees) for 10 to 20 days. After curing, transfer to a cool (45 to 50􀁱F), dry place such as the basement or garage for long term storage. Do not allow them to freeze. The large hard rind winter squash can be stored up to six months under these conditions. Warmer temperatures result in a shorter storage time. Refrigeration is too humid for whole squash, and they will deteriorate quickly. The smaller acorn and butternut do not store as well, only up to 3 months. Store cut pieces of winter squash in the refrigerator.