Sunday, May 6, 2012
Leader Enterprise - May 2, 2012 - Mother's Day/Cookies
Happy Mother's Day to all Moms! Even if you aren't a mom, we certainly all have, or had one, and this is always a wonderful time of year to remember them and their influence in our lives. As the saying goes "Once a Mother--Always a Mother".
In the past, I've done presentations for a number of Mother's Day banquets. One of my favorite things to share is ideas to make memories with your child. But of course, I have to begin by sharing a humorous story. This is a favorite that I've read in email: My grandson was visiting one day when he asked, "Grandma, do you know how you and God are alike?" I mentally polished my halo while I asked "No, how are we alike? "He replied, "You're both old".
Then of course there's that wonderful thread of thought that if being a mother was going to be an easy job, why does it begin with something called labor?
We grandmas, nanas, grammys - whatever you are privileged to be called by your grandchildren, have a wealth of riches to share with our families. We may not have much material wealth to give, but our time,our wisdom, our ability to listen, or simply to love, are the best things we can give to our family now to leave a legacy of love behind when we are gone.
Here are a few practical ideas to help make memories with your kids and grandkids:
Put notes in their lunch or on their pillow: it helps keep communications open. Children will oftentimes turn off our voices, but will soak in words on a piece of paper. And it can be read and reread.
Make sure you give plenty of hugs: proper touching improves a child's development. Touch their head, shoulder, hand, etc.and smile when you do. Silence sometimes speaks louder than words.
Turn off the tv and play games; simple games like I Spy say to your child that they are worth your time. Try drawing letters on their back and having them guess which one it is. Giving a back-scratching while playing a game can be meaningful too.
Teach your kids to be responsible: chores are good for a child. Turn on the music, give them a dustcloth,and see how much work you can do together in 15 minutes. Many hands make light work, but learning to do things on their own teaches them character also. Even young children can learn to gather the trash.
Make a fort over the dining room table. Remind them how it was a popular thing to do when you were younger.
Make birthdays special: share a memory from their childhood and tell them one from yours.
Be a good example: Saying 'I'm sorry' isn't a weakness - it shows incredible strength. Use good manners. Children learn what they live.
Have fun in the kitchen. Teach your children to care about family recipes. Share details about what you remember your grandma doing in the kitchen. Allow them to stir, chop, plan and bake. I have a recipe book in my files that our youngest son wrote his name in as he sat on the counter next to the book while I made homemade granola. He was only 3-1/2 and that book will someday be his. Share favorite recipes and show the splatters on those pages that show the recipe has been used much. Teach your kids how to measure and mix. They'll be more likely to eat something new if they've helped prepare it.
In honor of my own precious mom, who passed on when I was only 38, I'm sharing some favorite cookie recipes. My mom was a great baker and would fill the freezer with cookies several big baking days a year. We were always ready for drop-in company. How we enjoyed homemade cookies in our lunches. (To this day,I still love a frozen cookie too!) It makes sense to me that we spend time baking cookies now, so when it gets too hot to have the oven on, we can still enjoy those yummy homebaked goodies.
This is the cookie my brothers and I remember most from my mom's kitchen. I've always loved oatmeal in chocolate chip cookies. These freeze well.
COWBOY COOKIES
1 c. shortening (margarine)
1 c. white sugar
1 c. brown sugar
2 eggs
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 c. dry oatmeal
1 tsp. vanilla extract
1 (12 ozs) bag semi sweet chocolate chips
Preheat oven to 350. Blend shortening and sugars until smooth; add eggs and beat until light and fluffy. Add dry ingredients; mix well. Add oats and vanilla, then stir in chocolate chips. Bake 12 minutes on ungreased cookie sheet. Yield: about 8-9 dozen.
Using a cake mix (stock up when they're on sale!) to make cookies makes it easier to whip them up. This next recipe has been made and enjoyed by granddaughter's as we made them for a tea party one summer.
BUTTERSCOTCH COOKIES
1/2 c. butter,melted
1/4 c. (dark) brown sugar
2 large eggs
1 (18 ozs) box yellow cake mix
1 Tb. baking cocoa
1 c. butterscotch chips (or your favorite)
1/2 c. chopped nuts
Preheat oven to 350.In large bowl, combine butter, brown sugar and eggs; beat until smooth. Add cake mix and cocoa; mix well. Stir in butterscotch chips and nuts .Drop on ungreased baking sheet and bake 10-12 minutes.
I recently came across this delicious recipe and it reminded me of a favorite bar cookie mom use to make. Mouth-watering! I am not sure though that these would freeze very well. They have a light colored layer on top of a dark base.
SUNSHINE & SHADOW BARS
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
16 TB.(2 sticks) butter, softened
2 c. packed brown sugar, divided
1/2 c. white sugar
2 lg. eggs, separated
1 tsp. vanilla extract
1 Tb. water
2 c. semisweet chocolate chips
Adjust oven rack to middle position and heat oven to 350. Grease 9" X 13" baking pan. Whisk flour, baking powder, baking soda, and salt in large bowl. In large bowl, beat butter, 1 cup brown sugar, and white sugar on medium speed until fluffy. Beat in egg yolks, vanilla and water. Reduce speed to low and add flour mixture, mixing until combined. Spread dough evenly in prepared pan. Press chocolate chips lightly into the dough.
In clean bowl, whip egg whites to stiff peaks and slowly mix in remaining brown sugar. Spread egg white mixture over dough and bake until golden brown,about 30 minutes. Cool in pan 1 hour. Bars can be stored in airtight container for 3 days).Yield: 16-20 bars.
Labels:
cookies
,
Leader Enterprise Articles
Friday, May 4, 2012
Sausage & Cream Cheese Dip & Weekend Potluck #16
WELCOME TO WEEKEND POTLUCK #16
This is a simple & delicious treat for any occasion and only has THREE ingredients!
AND....
where I share a recipe I've posted before...
This great recipe has several variations...
Substitute salsa for the rotel tomatoes...use part cream cheese/ part Velveeta, or all cream cheese -
It's simple to put together & very creamy. Make it ahead, refrigerate, then rewarm in the microwave...keep heated in the crockpot.
Whatever works best for you!!
HOT SAUSAGE DIP
1 lb. pork sausage, mild (use your favorite kind)
2 - 8 ozs. pkgs. cream cheese, room temperature
(or use half Velveeta)
(or use half Velveeta)
1 can Rotel tomatoes with green chilies, mild or hot
(or use 1 c. salsa if preferred)
Brown the sausage; drain fat. Place cream cheese in microwave safe bowl along with drained tomatoes (or salsa). Heat in microwave on medium power until melted. Stir until blended.
Combine with sausage and place in crockpot to keep warm. Choose your favorite chips or veggies to serve with the dip.
Yield: about 6 servings
We're excited to see what our foodie friends will link up this weekend!!
We're excited to see what our foodie friends will link up this weekend!!
The recipe with the most clicks was ~
Busy Day Chicken by 4 Little Fergusons
Recipes that caught our attention ~
Snickers Cheesecake by The Joy of Caking
Cheesecake S'mores Danish by Inside BruCrew Life
And, a personal favorite ~
If you were featured, please grab our button below...
Your hosts ~
4 Little Fergusons ~ Tonya
The Country Cook ~ Brandie
Meet Penny ~ Tabitha
The Better Baker ~ Marsha
Sunflower Supper Club ~ Kim & Julie
Remember that when you link up, it shows on all FIVE blogs. Plus…
We TWEET. We PIN. We LIKE.
We want you to get as much exposure as possible so that your time here is well invested.Over the last couple of weeks, we have not been able to feature certain recipes because theyhave not followed the linky guidelines. If you are unsure how to participate in a linky party, we recommend you take a look at the following video, courtesy of The Domestically Impaired Guide to the Retro Kitchen Arts.
Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, link www.thebetterbaker.blogspot.com from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook,4 Little Fergusons, The Better Baker, Sunflower Supper Club, AND Meet Penny) by either RSSfeed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!
Labels:
Weekend Potluck
Thursday, May 3, 2012
Orange Streusel Loaves
I love a bargain, so when I recently found this cake mix at a discount store for less than $1.00 (80 cents to be exact - and it wasn't outdated!)
I couldn't resist.
Orange cake mixes are not real common these days...atleast they don't seem to be in these 'parts'.
They are made by Duncan Hines and I used one to make this recipe for Orange Dreamsicle Cake a few weeks ago.
This loaf recipe was on the side of the box and it's simply delicious. I've revised it a bit by adding water to the loaf, and flour to the streusel to make it crumbly.
I'm sure you could use a lemon, strawberry or any other flavor of choice to make these nice loaves.
I think sour cream always adds great moisture to baked goods, this one included.
I served it to a group of gals at church and it got some great compliments.
Give it a try - it freezes well (without glaze) too.
ORANGE STREUSEL LOAVES
Cake:
1 pkg. orange supreme cake mix, reserving 2 Tb. of mix
1 (3 ozs) pkg. vanilla instant pudding
4 large eggs
1 c. sour cream
1/3 c. oil
Streusel:
2 Tb. reserved cake mix
2 Tb. flour (or more)
2 Tb. brown sugar
1 tsp. ground cinnamon
1 Tb. margarine
1/2 c. finely chopped pecans
Glaze:
1 c. powdered sugar
1 - 2 Tb. milk or orange juice
Preheat oven to 350. Grease and flour two 9" X 5" X 3" loaf pans.
For cake, combine remaining cake mix, pudding mix, eggs, sour cream and oil in large bowl. Beat at medium speed with electric mixer for 3 minutes. Pour batter into prepared pans.
Sprinkle with streusel mixture. Bake 45 - 50 minutes or until toothpick inserted in center comes out clean.
(Mine was done just about 47 minutes baking time but my pans might have been a tad larger.)
Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling rack. Turn right side up. Cool completely.
For streusel topping:
Place 2 Tb. cake mix, flour, brown sugar, cinnamon and margarine in medium bowl. Mix well with fork until crumbly. Stir in pecans.
For glaze:
Combine powdered sugar and liquid in small bowl. Stir until smooth. Drizzle over cooled loaves.
Linked to Thursday's Treasures
Weekend Potluck
This loaf recipe was on the side of the box and it's simply delicious. I've revised it a bit by adding water to the loaf, and flour to the streusel to make it crumbly.
I'm sure you could use a lemon, strawberry or any other flavor of choice to make these nice loaves.
I think sour cream always adds great moisture to baked goods, this one included.
I served it to a group of gals at church and it got some great compliments.
Give it a try - it freezes well (without glaze) too.
ORANGE STREUSEL LOAVES
Cake:
1 pkg. orange supreme cake mix, reserving 2 Tb. of mix
1 (3 ozs) pkg. vanilla instant pudding
4 large eggs
1 c. sour cream
1/3 c. oil
Streusel:
2 Tb. reserved cake mix
2 Tb. flour (or more)
2 Tb. brown sugar
1 tsp. ground cinnamon
1 Tb. margarine
1/2 c. finely chopped pecans
Glaze:
1 c. powdered sugar
1 - 2 Tb. milk or orange juice
Preheat oven to 350. Grease and flour two 9" X 5" X 3" loaf pans.
For cake, combine remaining cake mix, pudding mix, eggs, sour cream and oil in large bowl. Beat at medium speed with electric mixer for 3 minutes. Pour batter into prepared pans.
Sprinkle with streusel mixture. Bake 45 - 50 minutes or until toothpick inserted in center comes out clean.
(Mine was done just about 47 minutes baking time but my pans might have been a tad larger.)
Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling rack. Turn right side up. Cool completely.
For streusel topping:
Place 2 Tb. cake mix, flour, brown sugar, cinnamon and margarine in medium bowl. Mix well with fork until crumbly. Stir in pecans.
For glaze:
Combine powdered sugar and liquid in small bowl. Stir until smooth. Drizzle over cooled loaves.
Linked to Thursday's Treasures
Weekend Potluck
Labels:
cake mix
,
dessert
,
pecans
,
sour cream
Wednesday, May 2, 2012
Sunshine & Shadow Cookie Bars
Oh how I love this recipe!
My mom use to make similar bars when I was a kid. She called them Two-Tone Bars.
My mom was a big cookie baker, (& me....a big cookie EATER=) and often made cookie bars instead of drop cookies.
The base of this cookie is dark, while the meringue topping is lighter.
My mom was a big cookie baker, (& me....a big cookie EATER=) and often made cookie bars instead of drop cookies.
The base of this cookie is dark, while the meringue topping is lighter.
My mom did a lot of entertaining...we often had drop in company and she was always ready to feed hungry mouths.
(This tidbit is in the personal pages of my cookbook, but one time my mama hosted 19 overnight guests - yes...at once!)
Folks loved coming to our home because they felt loved...unconditionally.
Oh how blessed I am to have grown up with that attitude!
Anyway - I dare say...I do believe a 'memory' sneaked out my eye and ran down my cheek when I tasted these....it reminded me of my childhood. *-*
This two-layered bar also has another name...Butterscotch Meringue Bar. But I thought the Sunshine & Shadow name was perfect and just made me smile when I saw it.
MMM good! Crunchy on top, chocolatey in the middle with a brown sugar base! How could you not LOVE this cookie bar?
MMM good! Crunchy on top, chocolatey in the middle with a brown sugar base! How could you not LOVE this cookie bar?
SUNSHINE & SHADOW BARS
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
(reduce if using salted butter)
1 c. (2 sticks) unsalted butter, softened
2 c. packed brown sugar, divided
1/2 c. white sugar
2 large eggs, separated
1 tsp. vanilla extract
1 Tb. water
2 c. semisweet chocolate chips
Adjust oven rack to middle position and heat oven to 350. Grease 9" X 13" baking pan. Whisk flour, baking powder, baking soda and salt in large bowl; set aside.
In large bowl, beat butter, 1 cup brown sugar and white sugar on medium speed until fluffy. Beat in egg yolks, vanilla and water. Reduce speed to low and add flour mixture; mixing until combined. Spread dough evenly in prepared pan. Press chocolate chips lightly into the dough.
In clean bowl, whip egg whites to stiff peaks and slowly mix in remaining 1 c. brown sugar. Spread egg white mixture over dough and bake until golden bowl, about 30 minutes. Cool in pan 1 hour.
(Bars can be store in airtight container for 3 days).
Yield: 16 - 20 bars
Linked to Weekend Potluck
Mop it up Monday
Totally Tasty Tuesday
Crazy Sweet Tuesday
Mrs. Fox's Sweet Party
Linked to Weekend Potluck
Mop it up Monday
Totally Tasty Tuesday
Crazy Sweet Tuesday
Mrs. Fox's Sweet Party
Labels:
bar cookies
,
chocolate
,
crowd pleaser
Tuesday, May 1, 2012
Cake Batter Rice Krispy Treats
A wonderful and simple snack. I made it to take to my daughter's and shared with my granddaughters.
THEY LOOOOVE SPRINKLES!
This is what I call an "Easy Peasy" recipe! You can actually think about other things while you're making it...*-*
This is another recipe I found at Chef in Training where you can find a number of other recipes that call for added dry cake mix.
This is the site I found the recipe to make my Cake Batter Pudding Cookies that I posted a while back.
It's a quick snack to make for bake sales, drop in guests, dessert tonight, etc. etc. And it's not as sugar-full as some other desserts.
Try 'em...you're sure to like 'em...even LOVE 'em!
And your family is sure to love you for making these rice krispy treats 'extra special'.
This is the site I found the recipe to make my Cake Batter Pudding Cookies that I posted a while back.
It's a quick snack to make for bake sales, drop in guests, dessert tonight, etc. etc. And it's not as sugar-full as some other desserts.
Try 'em...you're sure to like 'em...even LOVE 'em!
And your family is sure to love you for making these rice krispy treats 'extra special'.
CAKE BATTER RICE KRISPY TREATS
3 Tb. butter
1 - 10 ozs. bag mini marshmallows
1/3 - 2/3 c. dry yellow cake mix
6 c. rice krispies cereal
1 (1.75 ozs) container of sprinkles
Melt butter in large saucepan over low heat and add marshmallows. Stir until melted, adding cake mix one spoonful at a time until combined. Taste to get the cake mix flavor you desire.
(I liked using the full 2/3 c.)
Stir in cereal until completely coated. Sprinkle half of sprinkles in and stir. Press into a baking dish (any size works...depends on how thick you'd like them - I used an 8" X 11") and top with remaining sprinkles.
Let set about 30 minutes before cutting...if you can wait!
Linked to Ingredient Spotlight - Cake Mix
Labels:
cake mix
,
cereal
,
marshmallows
,
simple
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