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Monday, November 28, 2011

Chocolate Dipped Peanut Butter Crackers

Hi WEEC listeners,

I KNOW I'm a bit late posting this recipe.  I was actually visiting my daughter when this segment ran and missed hearing the segment which reminds my addled brain to get the recipes out to you.


Peanut Butter Chocolate Dipped Ritz Crackers

Ingredients:

Ritz Crackers

Peanut Butter

Chocolate or Vanilla Candy Coating-(found in the baking section of the grocery store)  This comes in packages with several small blocks allowing you to melt just what you need.

Place Candy coating in a double boiler and melt over simmering water, or place in microwave to melt.  Microwave one minute at a time, stirring after each minute until fully melted.  If coating seems too thick, add a T. or 2 of vegetable oil to make the coating smoother.

Spread peanut butter between 2 crackers.  A package of candy coating will cover about 3 dozen cracker sandwiches.  Dip the crackers in the candy coating with a fork.  Tap the fork on the side of the bowl to remove excess, and place the cookie on wax or parchment paper. 

Allow to set at room temp, or place in refrigerator for a few minutes.

Melt a square or two of the contrasting color of the candy coating.  Drizzle over the dipped cookies, and again allow to set.

Store in airtight container at room temp. 


Wednesday, November 16, 2011

Scotch Shortbread Recipe

God Morning WEEC listeners!!  I'm so glad I can count you in my Circle of Friends.  :-)  Here is today's recipe.....enjoy!!

SCOTCH SHORTBREAD

2 c. butter(no substitutes)
1/2 tsp. salt
1-1/2 c. sugar
1/2 tsp. baking powder

4 c. all purpose four

Beat butter and sugar until light and fluffy. Add rest of ingredients. Pat into pan about 1/2" thick. sprinkle with sugar. Bake in preheated 350° oven until lightly browned, approximately 15-18 minutes.

Cut upon removing from oven, but do not remove from pan until set. These should be of a crisp buttery texture and you might have to play with the thickness and baking time to achieve this result.

You may also pat this dough into a shortbread pan or cookie mold for baking. There are specialized pans available
for this.

Note: I first tasted this recipe when we were station in Alaska. A friend brought them to give as a secret pal gift. They were still warm from the oven and were heavenly!!! I was not her secret pal, but that day I wished I was!!! I make these in heart panss to give on Valentines day to my kids teachers and to special friends.

Confectionately Yours,

Sue

Monday, November 14, 2011

Cookie Recipes....and being friendly

Hi, WEEC listeners-These might not be the best cookie you've ever had.  (Caroline proclaimed that, not I)  BUT, they are the best recipe I've come across so far.  :-) Feel free to share yours with me!!

CHOCOLATE CHIP COOKIES(My tried and true recipe)



1/2 c. margarine                                                       
2-1/2 c. all purpose flour
1/2 c. butter                                                             
1 tsp. baking powder and baking soda
1-1/2 c. brown sugar, firmly packed                      
 1/2 tsp. salt
1/2 c. white sugar                                                  
16 oz. milk chocolate chips
2 eggs                                                                    
1/2 c. chopped pecans, optional


Melt margarine and butter. Add rest of ingredients, except for nuts and chips. When well mixed, add the chips and nuts.

Refrigerate for 1 hour. Scoop dough into balls about the size of a golf ball. Place on an ungreased cookie sheet, about 8 to a pan. Bake at 350° for 10-12 minutes. Cookies should be lightly browned on edges. Allow to cool 5 minutes before removing from pan. These are better the same day they are made. Variations: Use white chocolate chips and dried cranberries instead of the chocolate with chopped walnuts or almonds.

Note: To make those little square dough pieces you can buy in the store (for 1/2 the price I might add), line a 9 x 13 pan with plastic wrap. Pat dough in pan about 2" deep. With spatula, cut across dough to make 2" squares. Freeze until firm, then break apart into 1 dozen increments. Place in 1 qt. freezer bags. Fresh cookies are only 15 minutes away!!


GINGERSNAPS
3/4 c. shortening
1 cup sugar
1 tsp. cinnamon
1 tsp. ginger

1 egg
1/2 tsp. salt

1/4 C molasses
2 c. flour
2 tsp. baking soda

Mix shortening and sugar first. Add the rest of the ingredients. Form into 2" balls.
Roll in sugar and place on ungreased cookie sheet. Bake at 350°F for 8 to 10 minutes until lightly browned and tops are cracked. Yield: 3 dozen cookies.
Note: If your only experience with gingersnaps are the hard disks at the grocery store, please try these.
The recipe came from a grandma at a church potluck. They should be crisp on the edges and chewy in the center and they are wonderful with a cold glass of milk.
I love to make these year round, but they are the perfect Fall cookie.

Monday, November 7, 2011

Serenity Prayer

                                            The Serenity Prayer

<><> <><><><> <><>
God grant me the serenity
to accept the things I cannot change;
courage to change the things I can;
and wisdom to know the difference.

Living one day at a time;
Enjoying one moment at a time;
Accepting hardships as the pathway to peace;
Taking, as He did, this sinful world
as it is, not as I would have it;
Trusting that He will make all things right
if I surrender to His Will;
That I may be reasonably happy in this life
and supremely happy with Him
Forever in the next.
Amen.
--Reinhold Niebuhr
In loving memory of
Fr Bertram Griffin -- 1932-2000
 quiescat in Pace

Tuesday, November 1, 2011

Lunch for Joni


Joni and me


*The ladies we served*

I had the amazing  honor to cater a luncheon for Joni & Friends ministry in Sept.  It was held in a board room on the Legacy Center campus in Xenia, OH, so we had to bring in everything....dishes, food, decor, etc. 

It was great fun to see the ladies notice the details of the Fall decor, the pumpkin sugar cookie favors, the selection of teas by my friend Renee, & even the sour cream garnish piped in the shape of a heart on top of the tortilla soup we served.

Since I have already posted the Harvest Apple Salad we served that day in a previous blog, I am sharing a Mandarin Orange Salad with a Creamy Sweet & Sour Dressing for today's recipe.

Confectionately Yours,   
Sue






Mandarin Orange Salad
mixed lettuces, any amount
1-2 cans rice noodles (found in oriental section of grocery
celery, chopped, any amount
1-2 cans mandarin oranges, drained well
1 (8-oz.) can smoked almonds, roughly choppe
1-2 carrots, julienned
green onions, sliced, any amount
Cooked chicken-cut in chunks
Wash and dry lettuces. Mix in celery, onions and carrots. Add in oranges and chicken just before serving. Combine noodles and nuts. Top with salad dressing and crispy noodles/nuts.

Creamy Sweet and Sour Salad Dressing
2 c. mayo 1/2 c. + 1 T. sugar
3/4 c. sweetened condensed milk
 1/4 tsp. pepper
1/2 c. + 2 T. apple cider vinegar
1/8 tsp. salt
1 tsp. garlic powder
1-1/2 c. Kraft House Italian dressing
Mix in order given. Makes 1 quart, but 1 can sweetened condensed milk will make a double recipe. A 16 oz. dressing = 2 cups, so you will need extra bottle to double recipe. I have substituted non fat SC milk, light mayo, and light House Italian dressing with very good results and practically no difference in the flavor of the dressing.
Note: I first had this salad in a restaurant and when the manager came by to inquire if everything was OK, I replied, "It would be if I had the recipe to this dressing!" He looked puzzled for a minute, then came back with a recipe that started out-2 gallons mayo, 10 cans SC milk....I successfully divided the recipe into a manageable amount and the result was delish! Enjoy