I Hate Change...Unless it is on My Terms

Have you ever noticed much we humans hate change, unless it is on our terms?

2010 was a huge year of changes for me…all of which were mostly out of my control.  I was learning to live without my husband of 31 years, I sold my home in IN, bought a new one in OH, had the IN buyers back out on the sale, downsized my 32 years of accumulating worldly possessions, moved to Ohio, started a new job, moved my son to Ohio away from the friends and familiarity he had known for most of his growing up years, started a complete kitchen remodel that is still not done, and yes, after 9 months of supporting 2 households, finally sold the IN one.

There was one constant in my ever changing, and often terrifying new life- God’s presence and unfailing love.

The word compassion in Isaiah 54:10 is the Hebrew word racham, which means “to soothe; to cherish; to love deeply like parents; to be compassionate, be tender…This verb usually refers to a strong love which is rooted in some kind of natural bond,

How would you like to memorize half of a psalm in the next sixty seconds?  Want to give it a try?  Turn to Psalm 136.  After each sentence, there is an echo, “His love endures forever.”  Just say that sentence twenty-six times and you’ve quoted half of the Psalm! The Psalmist begins by reminding us of how God created the universe and all it contains. Then he continues by reminiscing how God led the captive Israelites out of Egypt, across the parted Red Sea, through the arid desert, and into the lush Promised Land conquering enemies at every turn.  And through it all, one thing remained the same – “His love endures forever!”

There may be times in our lives when we cry, “Where are you God?  Don’t you care what is happening to me?  I can’t hear You.  I can’t see Your hand working in my life.”  But be assured of this.  Even when we can’t sense God’s presence, He is always there.  Always.  And through it all, one thing remains the same – “His love endures forever!”

One of the ways I show love and caring to others is to bake for them.  Today I share the ultimate Lemon Bar.  I bake these for my pastor & his wife when I want to encourage them.  

I'm Sue Murphy...& I am Confectionately Yours.

TRIPLE LAYERED LEMON
BARS
Crust
1/2 c. butter 1 tsp. vanilla
1/4 c. confectioners sugar 1 c. all purpose flour

Cream butter and sugar. Add vanilla, then flour. Press dough into 8 x 8 pan.
Refrigerate crust 30 minutes. Prick crust with fork; then bake 30 minutes in a
preheated 325° oven for 20-30 minutes or until brown.

Cream cheese filling

1 (8-oz.) pkg. cream cheese, softened
1 egg
1-1/2 c. powdered sugar 
1 tsp. lemon extract
Beat cream cheese and sugar until smooth. Add egg and lemon extract. Spread evenly
over crust. Top with lemon curd.

Lemon curd

4 egg yolks
1 T. cornstarch
3/4 c. water
3/4 c. sugar
2 tsp. lemon peel, grated
1/4 c. fresh lemon juice
2 T. butter, softened

Blend egg yolks with cornstarch. Place on low heat and whisk in water and lemon
juice. Increase heat to med-low and cook, stirring constantly until mixture thickens
enough to cover the back of a spoon. Remove from heat. Add lemon peel and butter; cool for 10 minutes. Spread lemon curd evenly over cream cheese layer. 

Bake 30-40 minutes or until edges begin to turn light brown. Cool to room temp. Chill 1 hour before cutting. Dust top with confectioners sugar.

Note: These are the ultimate lemon bar. When recipes call for eggs, use large eggs
unless otherwise noted. Large eggs are the standard in baking. Also 1 large egg
usually = 1/4 cup (4 tablespoons), so you can successfully half a recipe that calls for 1 egg by beating the egg, measuring and removing half

Marshmallow Cream

I like unusual recipes that use easy to find ingredients.  I also like kitchen gadgets very much.  With the purchase of a digital candy thermometer, a whole new world of cooking opened up to me. 

Two of my favorite recipes to make are homemade marshmallow cream and marshmallows.  Both use mostly the same ingredients.  Unflavored gelatin is the difference between the two adding the squishy firmness a marshmallow must have.

The joy of this candy is that I can change to flavorings to my own liking, and it doesn’t require the constant stirring most candies do.  The basic ingredients are egg whites, sugar, & corn syrup.    Water, corn syrup, and sugar are cooked on the stove until the mixture reaches 242-248 degrees. 

You DO need a heavy duty mixer for this recipe.  The egg whites are whipped until light and frothy.  Then the hot syrup is slowly poured down the side of the mixing bowl while it is running.  Increase the speed of the mixer when all the syrup is added and beat it for 10 minutes.  Flavoring, and even food coloring is added at this time if you wish to coordinate the taste & color of your marshmallows.

This recipe brings thoughts of my young friend, Tim.  He is in the Air Force & stationed at the same base where my son was born 20 years ago.  Tim is just a little older than my son, Andrew.

After an emergency appendectomy, I sent him a care package.  It included some homemade S’mores using this recipe.  This cookie stayed fresh for the trip through the mail. 

My mind is once again turned to Tim as he heads to Afghanistan for his 3^rd mission there.  Tragically, his best friend was killed there just a week before Tim deployed.  Please take time today to pray for our military folks.  Freedom is not free, and those who serve in the military deserve our prayers, our support, and our gratitude.

Homemade Marshmallow Cream

3 large egg whites
3/4 c. light corn syrup

2 T. sugar

1/2 tsp. cream of tartar
2/3 c. granulated sugar

1 tsp. pure vanilla extract

In the bowl of an electric mixer fitted with a whisk, beat egg whites and cream of

tartar until light and frothy. 

With the mixer running, slowly pour in the 2 T. sugar;

beat until soft peaks form. Set aside.

In a small saucepan, combine 1/3 c water, corn 

syrup, and 3/4 c. sugar. Place over medium heat and cook until boiling. Cook, stirring,

until mixture reaches the firm ball stage (about 242 to 248 degrees) on a candy 

thermometer, about 6 minutes. Immediately remove from heat. 

With the mixer on 

low, slowly add hot syrup to egg white mixture. Increase mixer speed to high and 

continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks 

like marshmallow cream, about 1 minute more. 

Makes about 5 cups. Store at room 

temp. for up to 1 week.

Note: I can guarantee you will never buy marshmallow cream again once you taste

this recipe. You may use it to make the marshmallow cream fudge or "fluffer-nutter"

sandwiches. (7oz= 2-1/4 c. of the marshmallow cream for the fudge.) A heavy duty

mixer is needed for this recipe also.

S'Mores

Place the marshmallow cream into a pastry bag or a zip lock freezer bag. Snip the tip off the corner of the ziplock bag.  Pipe a small dollop of marshmallow cream onto a graham cracker square.  Top with a square of your favorite chocolate.  Pipe a bigger dollop of marshmallow cream on the chocolate & top with another graham cracker.

Store in airtight container.  Consume within 7 days.

                                         Confectionately  Yours,  

Sue

Snickerdoodles

Hi WEEC listeners,

Here is the recipe featured on Wednesday's segment.  I love that it can be made in advance & frozen.  I roll in the cinnamon sugar just before baking the frozen dough.

SNICKERDOODLES

1 c. Crisco shortening 
1-1/2 c. sugar 
1 tsp. baking soda
1 tsp. salt
2 eggs
2 tsp cream of tartar
2-3/4 c. sifted all purpose flour

2 t. cinnamon mixed with 2 T. sugar-set aside

Cream sugar and Crisco. Add eggs and beat well. Sift all dry ingredients, except cinnamon and sugar. Add to creamed mixture, mixing well. Refrigerate until firm.
Roll into balls about the size of a walnut.  Roll into the cinnamon-sugar mixture.
Bake for 8-10 minutes in a preheated 375° oven. Let stand a minute before removing from cookie sheet. Makes 5-6 dozen.

Note: Sift ingredients onto sheet of wax paper or parchment. Gather the sides together forming a modified scoop shape. This will allow you to gradually add the dry ingredients to the creamed mixture with a minimum of mess.

Ranger Cookie Mix in a Jar

Hi WEEC listeners,

Please go to the Wednesday, October 5, 2011 post  for the recipe from today's segment.  :-)  I sure hope you enjoy it!!!

Confectionately  Yours,

Sue

Cut Out Oatmeal Cookies

Hi WEEC listeners,

I was on vacation last week & unable to post the recipes I shared on the segments aired.  Here is the promised cookie recipe I made using the new cookie cutters I found at the thrift store.


Cut-Out Oatmeal Cookies
Makes about 20 cookies
A small amount of cinnamon and a bit of extra salt brings out the wholesome flavor of the oats. These cookies taste great plain or with the cinnamon icing.

Beat together until light and fluffy:
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar

Add and beat to incorporate:
- 1 large egg
- 1 teaspoon vanilla extract

Add and mix thoroughly:
- 1 1/2 cups oats, ground fine in a food processor
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder


Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350º. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut with your favorite cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. 

Cinnamon Frosting

To decorate, melt 4 tablespoons unsalted butter in microwave-safe bowl, then stir in 2 cups sifted confectioners’ sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Frost cookies.  

Note:  This frosting will set up after it dries.  I used a leaf cookie cutter & simply outlined the cookie.  The pretty brown color of the cookie showed through.  Without the frosting, this cookie is not super sweet & is good on own.  It is firm & would work as a substitute for gingerbread when this color of cookie is desired.

Cake Mix Cookies

CAKE MIX COOKIES


1 box cake mix  (lemon, chocolate, strawberry, or orange)
1 stick margarine, softened
1 T. water
2 large eggs 
powdered sugar


Mix together. and refrigerate dough for 2 hours. Scoop into balls about the size of a walnut. Roll into powdered sugar and place 2 inches apart on cookie sheet.


Bake in a preheated 350°F oven for 10-12 minutes. Sift powdered sugar on top of warm cookie.


Yield:about 26 cookies
Note: These cookies bake up soft and tender. Leave them in the full 12 minutes for a firmer texture. I tested this recipe using the lemon cake mix. 




My son tasted them and said, "Holy Cow, these are good!!" and he was right!!

Confectionately  Yours,

Sue

Ultimate Lemon Bar

Hi WEEC listeners,


Here is the recipe I mentioned on today's segment.   I freeze whole lemons & limes so that I always have them on hand.  Defrosting in the microwave yields usually 3-4 tablespoons per fruit.  You can also purchase frozen lemon juice which which is great to have on hand, too.

Confectionately  Yours,  

Sue

ULTIMATE LAYERED LEMON BARS


Crust
1/2 c. butter
 1 tsp. vanilla
1/4 c. confectioners sugar
1 c. all purpose flour


Cream butter and sugar. Add vanilla, then flour. Press dough into 8 x 8 pan.
Refrigerate crust 30 minutes. Prick crust with fork; then bake 30 minutes in a preheated 325° oven for 20-30 minutes or until brown.


Cream cheese filling
1 (8-oz.) pkg. cream cheese, softened
1 egg
1-1/2 c. powdered sugar
 1 tsp. lemon extract


Beat cream cheese and sugar until smooth. Add egg and lemon extract. Spread evenly over crust. Top with lemon curd.


Lemon curd
4 egg yolks
1 T. cornstarch
3/4 c. water
3/4 c. sugar
2 tsp. lemon peel, grated
1/4 c. fresh lemon juice
2 T. butter, softened


Blend egg yolks with cornstarch. Place on low heat and whisk in water and lemon juice. Increase heat to med-low and cook, stirring constantly until mixture thickens enough to cover the back of a spoon. Remove from heat. 


Add lemon peel and butter; cool for 10 minutes. Spread lemon curd evenly over cream cheese layer. Bake 30-40 minutes or until edges begin to turn brown. 


Cool to room temp. Chill 1 hour before cutting. Dust top with confectioners sugar.


Note: These are the ultimate lemon bar. When recipes call for eggs, use large eggs unless otherwise noted. Large eggs are the standard in baking. 


Also 1 large egg usually = 1/4 cup (4 tablespoons), so you can successfully half a recipe that calls for 1 egg by beating the egg, measuring and removing half.

GERMAN CHOCOLATE
THUMBPRINT COOKIES


Topping
1 c. sugar 
3 egg yolks, beaten
1 c. evaporated milk 
1-1/2 c. coconut
1/2 c. margarine 
1-1/2 c. chopped pecans
1 tsp. vanilla
In a heavy 2 quart saucepan, combine milk, margarine, vanilla, and egg yolks; blend well. 
Cook over medium heat, stirring constantly for 10 minutes or until thick and bubbly. Remove from heat and stir in pecans and coconut.
Reserve 1 & 1/2 cups topping and set aside for adding to the cookie batter.


Cookies
1 pkg. German chocolate cake mix 
1-1/2 c. topping 
1/3 c. margarine
In a large bowl, combine cake mix, margarine, and the reserved topping. 
Cover with plastic wrap and refrigerate for 30 minutes for easier handling. Preheat oven to 350 degrees.


Shape dough into 1 inch balls; place 2 inches apart on cookie sheet. 
Make indentation in center of ball; fill indentation with 1/2 tsp. of topping. 
Bake @ 350° for 10 minutes or until set. Cookies will spread a bit. Cool 5 minutes; remove from cookie sheet. Yield: 4 dozen cookies.
Note: This is like a mini German chocolate cake. Feel free to use the topping as the frosting for German chocolate cake, because that is exactly what it is.

                                        Confectionately  Yours,

Sue

Sugar Cookie

Hi, WEEC  listeners,


Today's recipe is a sugar cookie that is good frosted..or not.  Celebrate today.  :-)


                                  SUGAR COOKIE 
1 c. powdered sugar
2 tsp. vanilla
1 c. granulated sugar 
5c. flour
1 c. butter
1 tsp. soda
1 c. vegetable shortening 
1 tsp. cream of tartar
2 large eggs 
1/4 tsp. salt
In a bowl, sift together all dry ingredients; set aside. In a separate bowl, cream butter, granulated sugar, and shortening until light and fluffy. 
Slowly add powdered sugar and mix well. Add eggs in, one at a time, mixing after each one. Add vanilla. Mix in dry ingredients, 1 cup at a time, until all is incorporated.
 Roll into small balls, place on cookie sheet, press down with bottom of glass dipped in sugar. bake 10-15 minutes in 350° oven. 


You may also roll out this dough for a frosted cookie.


                 Softer than Royal icing...icing
1 c. confectioners sugar 
1/4 tsp. almond extract
2 tsp. milk 
1 tsp. vanilla
2 tsp. light corn syrup 
paste or gel food color
In a mixer bowl, stir together confectioner' sugar and milk until smooth. Beat in corn syrup and extracts until icing is smooth and glossy. If icing is too thick, add more corn syrup. You may also add other extracts such as strawberry, etc. Frost cookies by placing icing in piping bag, outlining cookies, and filling in the rest of the cookie.


Yield: Will decorate 1 dozen cookies, so adjust amount according to your needs. Store in refrigerator and stir before using.


Note: You can make cutout cookies with this dough, but it does spread out a bit, although not terribly. I've also given another recipe for sugar cookie frosting that is softer than royal icing but tastes like buttercream. After it dries overnight, cookies can be stacked with no smears.


Confectionately Yours,


Sue

Not-so secret Crispy Chocolate Chip Cookies

Twenty-three years ago these cookies were delivered to my door after the birth of my daughter.  My friend would not share the recipe as it was a family recipe, BUT with a little perseverance, I finally discovered a recipe that leads me to believe the secret is out!!                 Enjoy!!

Crispy CC Cookies

Ingredients:

·                     1/2 cup butter

·                     1 cup sugar

·                     1 egg

·                     1 teaspoon vanilla

·                     1 1/4 cup flour

·                     1/2 teaspoon baking soda

·                     1/4 teaspoon salt

·                     2 cups Rice Krispies or Special K cereal

·                     1 cup semi-sweet chocolate chips

·                     1 cup chopped nuts, optional 

 Method:

1.            Beat butter and sugar together until well blended.

2.            Add egg and vanilla and beat until smooth.

3.            Combine flour, soda and salt.  

4.            Add to creamed sugar mixture and mix until combined.

5.            Stir in rice cereal and chocolate chips (and nuts). 

6.            Drop by tablespoon onto parchment lined cookie sheets.

7.            Bake at 350° F for  10-12 minutes...or until lightly browned.

8.            Allow to cool for several minutes, and then transfer cookies to wire rack to cool completely.  Or better still...eat them warm!

          Yield: about 3 dozen fair-sized cookies.

Confectionately Yours,

Sue

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. 

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

Ranger Cookie Mix in a Jar

This recipe is the first one my husband ever brought home to me.  It was after a military trip where he was entertained in the home of an Air Force buddy and his wife.  I have made these countless times and have adjusted the recipe to fit into a mason jar.

RANGER COOKIES

1 c. butter
1/2 tsp. baking powder

1 c. sugar
1/2 tsp. salt

2 eggs, well beaten
2 c. quick cook oats

1 c. brown sugar
2 c. Rice Krispies

1 tsp. vanilla
1 c. coconut

2 c. all purpose flour
1 c. walnuts

1 tsp. baking soda

Cream butter and sugars; add eggs, vanilla, flour, baking soda, baking powder, and salt. Stir in cereal, oats, and nuts mixing by hand as the batter is thick. Roll into balls about the size of a golf ball. Bake in preheated 350° oven for 10-12 minutes or until lightly browned.

RANGER COOKIES IN A JAR

1/2 c. sugar                                              1/4 tsp. baking powder

1/2 c. brown sugar                                   1/4 tsp. salt

1 c. flour                                                 1 c. quick cook oats

1/2 tsp. baking soda                                1 c. Rice Krispies

Layer in jar as follows-Sugar, brown sugar, flour, baking soda, baking powder, salt,

quick oats, Rice Krispies.

To make cookies:

1/2 c. butter
1/2 c. coconut

1 egg
1/2 c. walnuts
1/2 tsp. vanilla

Melt butter. Add contents of jar and the egg. Mix well. Add coconut and nuts. Roll

into balls about the size of golf balls. Bake in preheated oven @ 350° for 10-12

minutes until lightly browned.

Note: Instead of a traditional cookie exchange at Christmas, have your guests supply a

portion of the ingredients and quart canning jars along with your contributions. Set up

an assembly line of ingredients with amount needed. Fill jars, offer refreshments,

them provide decorative card stock to make tags with baking instructions- Instant

gifts!!!

Ultimate Lemon Bars

Hi all...I'm a little late in posting this recipe for those WEEC listeners.  Thank you for you patience with me, and your perseverance in checking in for my recipes.

TRIPLE LAYERED LEMON BARS

Crust

1/2 c. butter

1 tsp. vanilla

1/4 c. confectioners sugar
1 c. all purpose flour

Cream butter and sugar. Add vanilla, then flour. Press dough into 8 x 8 pan.

Refrigerate crust 30 minutes. Prick crust with fork; then bake 30 minutes in a preheated 325° oven for 20-30 minutes or until brown.

Cream cheese filling

1 (8-oz.) pkg. cream cheese, softened

1 egg

1-1/2 c. powdered sugar
1 tsp. lemon extract

Beat cream cheese and sugar until smooth. Add egg and lemon extract. Spread evenly over crust. Top with lemon curd.

Lemon curd
4 egg yolks

1 T. cornstarch

3/4 c. water
3/4 c. sugar
2 tsp. lemon peel, grated
1/4 c. fresh lemon juice
2 T. butter, softened
Blend egg yolks with cornstarch. Place on low heat and whisk in water and lemon juice. Increase heat to med-low and cook, stirring constantly until mixture thickens enough to cover the back of a spoon.

Remove from heat. Add lemon peel and butter; cool for 10 minutes. Spread lemon curd evenly over cream cheese layer. Bake 30-40 minutes or until edges begin to turn light brown.

Cool to room temp. Chill 1 hour before cutting. Dust top with confectioners sugar.

Note: These are the ultimate lemon bar. When recipes call for eggs, use large eggs unless otherwise noted. Large eggs are the standard in baking. Also 1 large egg usually = 1/4 cup (4 tablespoons), so you can successfully half a recipe that calls for 1 egg by beating the egg, measuring and removing half.

"Confectionately" Yours,

Sue