It's Spring!!

Welcome spring!  I so look forward to the warmth of spring.  The world around me begins to blossom with beauty.  I thought, let's celebrate with some cute little lambs.

This recipe makes soft, puffy sugar cookies.  The dough is easy to handle after refrigerated.

Sugar Cookies

1 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
5 cups flour
1 cup sour cream

Mix butter, sugar, eggs, vanilla, baking powder, salt and baking soda.  Then, alternate one cup flour with about one-quarter cup sour cream until all ingredients are mixed together.  Cover and refrigerate for one to two hours.  Roll out to about 1/4 inch think on a floured surface.  Use your choice of cookie cutter to cut out shapes.  Place on ungreased sheet and bake for 12 minutes at 350 degrees.  Transfer to cooling rack and cool completely.

I decorated the lambs using a star tip and buttercream frosting.  I placed the cookies in the refrigerator for about an hour to firm up the frosting.  They can be stored in single layers in an airtight container for up to three days.  In our house they don't usually make it to storage!!

Buttercream frosting:

4 cups powdered sugar
1 1/4 sticks softened butter
1/4 cup milk
2 teaspoons vanilla

Enjoy and Happy Spring!

Mmmmm - a cup of tea and some sweet little sheep!

Apricot scones

I love scones, the traditional kind - baked with bits of fruit.  Scones are great in the morning, a nice surprise for a weekend breakfast.  But they are equally comforting as an afternoon snack.

Here is one of my favorite scone recipes:

Apricot Scones

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks cold butter, cut into small pieces
1 cup buttermilk
1 tablespoon grated orange or lemon zest
1/2 cup finely chopped, dried apricots

Preheat the oven to 425 degrees

In a medium bowl, stir the flour, sugar, baking powder, baking soda and salt together with a fork.  Add the cold butter pieces and using your fingertips work the butter into the dry ingredients until the mixture resembles coarse cornmeal.  It's okay if some butter remain, they'll add to the flakiness.

Pour in one cup buttermilk and apricots, toss in the zest and mix with the fork only until the ingredients are just moistened.  Gather the dough into a ball and press it gently together.  Turn it on a lightly floured board and knead it very briefly.  You don't want to handle the dough much to prevent the scones from being "tough."  Cut the dough in half and roll half on a floured surface until about 1/2 inch thick.  Cut into desired shapes.  Place on an ungreased baking sheet.  Bake 10 to 12 minutes until both the tops and bottoms are golden brown.  Cool slightly.  Serve either warm or at room temp. 

If you aren't going to eat the scones on the day they are made, wrap tightly and freeze.  They will stay fresh for a month.  To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minutes in a 350 degree oven. 
These are so delicious!

Whoopie Pies

Talk about easy - this recipe is so easy and I can make it with items that are usually readily available in my pantry. 

Chocolate Whoopie Pies

1 cup shortening
1/2 cup butter
4 eggs
2 standard-size, name brand chocolate cake mixes

Blend together all ingredients.  Mix with mixer for two minutes.  Use a small scoop to place on cookie sheet.  This keeps each cookie uniform and makes it easier to layer them later.  I can fix approximately 30 on a cookie sheet - they do spread a little.  Bake for five to six minutes at 450 degrees on an ungreased cookie sheet.  Let cool on the sheet for a few minutes before removing to cooling rack.  



Filling:

8 ounce cream cheese
1/2 cup margerine
1 teaspoon vanilla
4 cups powdered sugar

 

Blend filling ingredients.  After the cookies are completely cool take one cookie and spread with filling on the flat side (bottom).  Then place a second cookie on top (bottom to bottom).  Fill each pair of cookies and you are done!  Store these cookies in an airtight container in the fridge for up to three days.

Yummy! 

And a quiet moment after a long day......

Oatmeal Cake - A Classic!

I just love when someone shares a family favorite recipe.  Years ago when I lived in Redding, California we went to visit a friend and she served us oatmeal cake.  It's one of those recipes that you can be thrown off by the name.  Oatmeal cake sounds like something dense and dry but it is exactly the opposite.  This is one very light and moist cake with a fantastic cooked frosting.

Oatmeal Cake

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup hot water
1 stick softened butter
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature

Topping
4 tablesppons butter
3/4 cup packed light brown sugar
1/4 cup milk
1 1/3 cups sweetened, shredded coconut

Cake:  Heat oven to 350 degrees.  Grease and flour a 13 x 9 inch broiler-safe pan.  Whisk the flour, baking soda, cinnamon, nutmeg and salt in a large bowl.  Combine the oats and water in a medium bowl and let sit for about five minutes until the water is absorbed. 

With an electric mixer at medium-high speed, beat the butter, sugars and vanilla until fluffy for about two minutes.  Reduce the speed to medium and add the eggs one at a time, mixing until incorporated.  Add the flour mixture in two small batches, beating after each addition until combined.  Add the oatmeal and beat until well mixed.  Pour into prepared pan and bake for 30 to 35 minutes until toothpick inserted in the center comes out clean.  Let cool slightly in the pan about 10 minutes. 

While baking the cake bring the butter, sugar and milk for topping in a medium saucepan to a boil over medium-high heat.  Take off the heat and stir in the coconut.  Spread evenly over the warm cake and place under the broiler.  Broil until the topping begins to brown 2 to 3 minutes. 

This cake can be stored at room temperature for up to four days.

My husband was really surprised the first time I served this cake!  He loved it!

Welcome!

With a very busy schedule I always return to my love of cooking as a way to relax. A cup of tea and something yummy will brighten any day. So, with thoughts of tea, toast and a bit of razzleberry jam I look forward to sharing some of my favorite recipes.