Christmas Cookie Family Favorites

Sherman Family Christmas cookie favorites include sugar cookies and date bars.

 

Every year my family looks forward to my mother’s cookies and fruit cake.  She bakes yule logs flavored with molasses, date bars, rolled sugar cookies, and fruit cake.

This year, I followed her recipe for sugar cookies and for the filled bar cookies, using chopped dates.  She sometimes substitutes part of the water with orange juice. I added a quarter teaspoon of orange extract.

 

My mother rolls her sugar cookie dough and then cuts them into shapes. I was lazy so I formed the dough into balls and then pressed them flat with the bottom of a glass.

This are my Mother’s recipes as she wrote them:
Filled Bar Cookies

Make date or other filling.

Preheat oven to 400°.

3/4 cup margarine 1 cup brown sugar, packed

1 3/4 cups flour 1/2 teaspoon soda

1 teaspoon salt 1 1/2 cups rolled oats

Mix margarine and sugar together thoroughly.

Mix together and stir in flour, soda, and salt.

Stir in oats and mix thoroughly. Place 1/2 the

crumb mixture in a greased and floured 9 x 13

pan. Spread with cooled filling. Cover with

remaining crumb mixture……patting lightly.

Bake 25 to 30 minutes until lightly browned.

While warm cut into bars and remove from pan.

Date Filling: Mix together in saucepan; 3 cups

cut-up dates (24 oz.), 1/4 cup sugar, and 1 1/2

cups water. (I have substituted orange juice

for part of the water.) Cook over low heat,

stirring until thickened. (About 10 minutes)

Cool.

Prune Orange Filling: Mix together in saucepan;

3 cups cut-up cooked prunes (drained), 1/2 cup

sugar, 1/2 cup orange juice, 2 tbls. lemon

juice and 2 tbls. grated orange rind(optional).

Cook over low heat, stirring constantly, until

thickened. (About 10 minutes) Cool.

Fig, Apricot,or Raisin Filling: Use date recipe

and replace with figs, apricots, or raisins.

 

 Sugar Cookies

4 1/2 cups sifted flour      2 cups sugar

  1/2 teaspoon salt          4 eggs, beaten

4 teaspoons baking powder    1 teaspoon vanilla

1 cup margarine              2 tablespoons milk

Sift flour, salt  and  baking powder  together.

Cream margarine  and sugar together.   Add eggs

and vanilla.   Add sifted ingredients and milk.

Roll and cut. You will probably have to add

more flour as you roll. Sprinkle with sugar and

bake on an ungreased baking sheet in  375° oven

12 minutes.

To Fill Cookies:

Roll out dough  and cut  into  circles.   Place

teaspoon  of  filling  on  half of the circles,

keeping it away from  the  edges.   Cover  with

remaining circles  and  press  together  around

edges with tines of a fork.  Bake as for sugar

cookies.

               Raisin Filling

2/3 cup sugar    2 cups raisins    Dash of salt

2/3 cup hot water         3 teaspoons margarine

Combine ingredients and cook until thick. Cool.

                 Fig Filling

1 cup chopped figs   1 cup water  Juice 1 lemon

 1/2 cup sugar     2 tbls. flour   Dash of salt

Combine ingredients and cook until thick. Cool.

Facebook Unintended Humor

Sometimes Facebook makes a joke in my timeline.

 

I laughed when I saw these two posts together on my Facebook timeline.  A coincidence?

I saw this Facebook post on my phone screen: “This Food Poisoning Expert Revealed The 6 Things He Refuses to Eat.”  Followed by the post “TO DIE FOR CARROT CAKE.”  I checked, and thankfully the carrot cake is NOT one of the 6 items on the avoid list.  However, the cake does look so rich that you might just die from bliss as well as sugar shock.

Here are the links to the posts:

This Food Poisoning Expert Revealed The 6 Things He Refuses To Eat

“To Die For” Carrot Cake Recipe.

 

 

Key Lime Pie

Key Lime Pie is on almost every menu in Florida.  The original version with meringue is more difficult to find.  The more available version uses whipped cream, which is easier to serve.   My husband and I found the meringue key lime pie at the Key Lime Pie Factory on Tavernier Island just west of Key Largo. It was delicious! You can buy slices and whole pies, as well as a wide range of key lime flavored treats, including frozen key lime pie dipped in chocolate on a stick

Key Lime Pie is thought to have been invented in Key West by “Aunt Sally,” the talented cook of William Curry, a prominent Key West resident and Bahamian-born immigrant who became Florida’s first millionaire. In the late 1800s, Aunt Sally used ingredients available on the island, which is at the end of the Florida Keys archipelago — easy to store sweetened condensed milk in a can (no cows anywhere near the island), local eggs (there are chickens everywhere on Key West) and the locally grown key limes.  Key limes are yellowish when ripe and are smaller and have more seeds than the bright green limes you commonly find in the grocery store throughout the United States.  In the original recipe, egg yolks go into the filling, and the egg whites are whipped into a meringue topping. More commonly now, restaurants and bakeries skip the meringue and use whipped cream, but the Key Lime Pie Factory in Tavernier Island in the Florida Keys still creates its pies with meringue.

History of Key Lime Pie.

Authentic Key Lime Pie Recipe.

What Makes a Key Lime So Special.

Fifth Annual Strawberry Photograph

This is one of my favorite salads. I tossed together walnuts, blue cheese crumbles and some strawberries from my garden on several varieties of lettuce.

The size of the strawberries in my strawberry patch were smaller than usual this spring — probably because I didn’t water enough, and we didn’t have much rain. Remind me next April to water my strawberry patch! I did get enough strawberries to enjoy each morning with a bowl of cereal. I also like to toss strawberries in a salad, such as the one pictured above with blue cheese and walnuts. The dressing is a dash of extra virgin olive oil and a dash of vinegar, sprinkled with garlic salt.  I usually use balsamic vinegar, but I was out so I used rice wine vinegar.  Here’s a link to last’s year’s strawberry photo: Strawberry Rhubarb Yogurt

Smooth!

Frozen blueberries and banana slices blended with milk make a great smoothie.

I’m hooked on smoothies.  This passion started when it finally dawned on me that I should slice and freeze bananas that were over ripe or soon would be.  Later (really I only waited about a day) I blended the frozen banana slices with chocolate milk.  Velvety, sweet and icy cold.  I highly recommend it.  The calories are worth it, but I usually skip lunch on a smoothie day, anyway.

Recently, I harvested  a pint or more of strawberries from my garden every day for two weeks.  I froze some.   Hmmm.  Bananas? Strawberries?  I threw them together in the blender with some milk (and sometimes vanilla yogurt), pulsed them for a while, added a little sweetener, and the result was so delicious I was sorry I hadn’t thought of this earlier in my life. It’s not as if smoothies are a new idea.  Sometimes it takes me a while to catch on.

I drank these strawberry-banana concoctions so quickly that I never photographed a single one of them before the strawberry season was over.  When my husband bought some blueberries, I was ready with my blender and my camera.  And what do you know!  Frozen blueberries and bananas make a great smoothie, too!  I held myself back from drinking this blueberry-banana smoothie  (photo above) long enough to snap a photo.  Next — Peaches!

Sunshine in a Glass

Freshly squeezed key limes in limeade dispel the wintry gloom.

It’s always cold every winter in Kansas, but we usually get a lot of sunshine, which is cheerful even when you’re freezing.  This year it’s been cloudy almost every day.  I was hoping for a break from gloom when I went to southern California in mid-January, but it rained there, too.  I did get some sunny days, too, so I’ll stop whining.  While there, my daughter and I visited long-time friends Jan and Richard.   Their yard is a small orchard of citrus trees — Meyer lemon, key lime and blood orange.  Some years their harvest is so huge they don’t know what to do with it all, partly because everyone with tree is experiencing a boon year, too.

 I was happy to take a few pounds of their key limes off their hands, which I hauled home to snow-covered Kansas. 

Key limes ready for squeezing.

When I visited them in January, we squeezed a lot of key limes to make this refreshing limeade.   They use a sugar syrup to sweeten it.  The recipe for that syrup is in the link below to Richard’s sangria.  They have a handy citrus squeezer, which made the job go quickly.   I bought one when I got home, although I don’t know when I’ll use it again.  Click for the sugar syrup recipe, as well as a tasty  Sangria Recipe.

Key limes.

This key lime tree is loaded with fruit.

All photographs are of Jan and Richard’s key limes.

Pesto

A bee works on a basil blossom.

A hard freeze is forecast for tonight so I’ve been washing off my outdoor potted plants and rolling them indoors in my decrepit little red wagon.  I’ll worry later about finding them sunshine in the walkout basement. 

I just cut the last of the basil to make pesto.  Basil is the first to die when the temperature hits freezing, so I couldn’t dawdle any longer.  Making pesto is a pain in the posterior, but I’ll be sorry if a freeze kills my basil.   The bees love the basil flowers, so I hope they can find hardier flowers tomorrow. Eventually, they’ll tuck themselves in for the winter.  Where, I wonder?

My pesto recipe is to throw all of washed leaves (picking off the leaves is tedious) into a cuisinart with some olive oil and pine nuts and then whirl until it’s finely chopped into a paste.  Form into balls on a plate and freeze. (My fingernails turn green….)  Remove the frozen balls from the plate (sometimes I have to hack them off) and put into a bag to store in your freezer.  You can toss onto hot pasta or into a marinara sauce later when you want a taste of summer time.  You can add garlic and Parmesan cheese, if you want. Salt to taste.

The Most Dangerous Recipe in the World

It may not be the prettiest cake, but it can be ready in five minutes. That's what makes it so dangerous.

Chris B. emailed this recipe to all of her friends, and we’re so grateful.  She tells us we’re now only five minutes away from chocolate cake at any time of the day or night.  This makes it one of the most dangerous cake recipes in the world.

FIVE-MINUTE CHOCOLATE MUG CAKE

• 1 coffee mug
• 4 tablespoons flour (plain, not self-rising)
• 4 tablespoons sugar
• 2 tablespoons baking cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• some chopped nuts (optional)
• small dash of vanilla

Add dry ingredients to mug and mix well.  Add the egg and mix thoroughly.  Pour in the milk and oil and mix well.  Add the chocolate chips and nuts (if using) and vanilla. Mix again.  Cook in the microwave for three minutes on high.  The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little.  Tip out onto a plate, if desired, or spoon it right out of the mug.  This can serve two people, if you’re willing to share. It’s very rich and dense.  It reminds me of a fallen chocolate souffle — nothing wrong with that! Let it cool a little, but it’s best warm.

I used a soup mug for the cake in the photo. The cake didn’t rise above the rim, but it still baked well.  I’ve made a vegan version using egg substitute and replaced the milk with water, and it was still tasty.  Just don’t skimp on the cocoa!