Start your day with raw fish for breakfast. The otter on my deck did:
The grandparents are on cookie duty.
The only rolled-cookie recipe you’ll ever need: GLAM ROLLED COOKIES
1-1/2 c. butter
1-1/2 c. powdered sugar
1 egg
1 T. vanilla
3 c. flour
1/4 t. salt
Cream butter and sugar; add egg and vanilla; add flour and salt. Roll out (not too thin; they’re delicate) and cut into shapes. Bake at 325 10-12 min. Frost with a mixture of powdered sugar, egg white (or meringue powder) and water, and sprinkle. Add food coloring to the frosting if you can’t restrain yourself.
Shoo away the grandson-in-law:
and the dog:
Don’t forget to look out at the view. Sometimes a submarine will happen by:
Bake two cakes, because company’s coming. The recipe for Orange Poppyseed Bundt Cake is from the wonderful book-evangelist, Suzanne Beecher and can be found here: http://www.dearreader.com/ambassador/classics-recipe-flyer.pdf
And here is my version of the fabulous winning fruitcake in the Port Gamble Fruitcake Classic. This is unbelievably delicious:
French Apricot Pecan Bread – The French teacher at a school where I used to teach brought this to the faculty party every year. It’s glorious:
1-3/4 cups flour
1/2 c. dried apricots
4 eggs
1 c. sugar
2 T. rum
1 tsp. vanilla
1/4 t. salt
2 sticks unsalted butter, room temp. (don’t even THINK about using a substitute)
1/2 c. pecans + pecan halves for garnish, and apricot preserves for glaze
Process apricots with flour in food processor about 45 seconds, then set aside. Process eggs, sugar, rum, and vanilla for a minute. Drop the butter through the feed tube and process until incorporated. Add the nuts and the flour/apricot mixture and turn on and of 2 or 3 times, just until flour disappears. Pour the batter into a greased and floured pan (pick one with an interesting shape) and lay pecan halves on top. Bake at 325 for one hour. Allow to cool in pan 5 min.; then remove. Warm the apricot preserves in the microwave, then brush on the glaze.
Make some tea and look out the window again. The Christmas boats are passing by:
0 Responses
Great pics, great food, and, it looks like, a great time!
Great pics, great food, and, it looks like, a great time!
Susan, I’m glad to know that I’m not the only one who loves fruit cake!
Susan, I’m glad to know that I’m not the only one who loves fruit cake!
Oh, not use butter. How can anyone use a substitute! I will try the french apricot pecan bread. It looks wonderful.
Looks like a very happy day, baking.
Oh, not use butter. How can anyone use a substitute! I will try the french apricot pecan bread. It looks wonderful.
Looks like a very happy day, baking.