This is not just an ordinary Snickerdoodle! These cookies were given to us for trip-snacking the night before we left. We greatly enjoyed them, and we think you will as well.
Snickerdoodles from the R. Family
2 3/4 cups flour (half whole wheat/half white flour) 1/2 tsp. salt 2 tsp. baking powder 1 cup softened unsalted butter 1 1/2 cups sugar 2 large eggs 1 tsp. vanilla
Topping 1/3 cup sugar 2 tsp. ground cinnamon
Pre-heat oven to 400. Combine flour, salt, and baking powder in sifter. In mixer, cream butter and sugar. Add eggs on at a time, beating well after each addition. Beat in vanilla. Add flour mixture to mixer, beat just until incorporated. Shape dough into balls and roll entire thing in cinnamon sugar topping. *If dough is too soft to form balls, cover and refrigerate until firm enough to form balls. Bake 8-10 minutes.
“My son, eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste” (Proverbs 24:13).
Spoon onto cookie sheets lined with brown-paper (like lunch bags) and bake.
Christmas Meringue Cookies by Grandma Jan Yield: approx. 30 cookies
Important Note: Do not double! You’ll need to make one batch at a time, washing the bowl/beaters between each batch.
2 egg whites 1/8 tsp. cream of tartar 1/8 tsp. salt 3/4 c. white sugar 1 pkg. chocolate chips (6 ounces) 1/2 c. crushed peppermint candy (we used a mini food processor to grind the candy up into almost powder) 1/2 tsp. vanilla
Preheat oven to 300 degrees. Beat egg whites until frothy. Add cream of tartar and salt. Beat until stiff and peaks form. That step is very important! The cookies will flop if the egg whites aren’t beaten properly. Add sugar gradually, beating constantly. Fold in chocolate chips, candy, and vanilla. Drop by teaspoonful on cookie sheets lined with heavy brown-paper (such as lunch bags). Bake for 25 minutes or so, until the cookies look baked, but do NOT brown! Remove from paper when cooled. Freezes well (if they last that long).
“How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!” (Psalms 119:103)
One of our neighbors generously shared some of their fresh, homegrown zucchini with us! We had not cooked with zucchini before, so Mom looked on the Internet for some recipes that used zucchini. She found a few, and we tried this one first. With a bit of modifying, this beef/zucchini pot pie turned out excellently, and every one greatly enjoyed it!
Beef/Zucchini Pot Pie
Pastry for 2 crust pie, homemade or purchased 1 lb ground beef 1 onion 1 rib celery 5 mini carrots 1 small zucchini 3 Tablespoons all-purpose flour ½ cup tomato sauce ½ cup (heaping) Parmesan cheese 1 scant teaspoon dried leaf thyme 2 tsp ground garlic 1 tsp garlic powder/to taste 1 tsp onion powder/ to taste 1 tsp cumin/ to taste 1 tsp chili powder/ to taste 1 ½ teaspoon salt ½ teaspoon black pepper
Prepare pie crust; divide dough in half for top and bottom crust. Wrap dough portions in plastic wrap; chill for about 30 minutes (a little longer is fine). Prepare filling. In large skillet over medium heat, brown ground beef. In a mini food processer chop/grind onion, celery, carrots, and zucchini (I put in a little of the tomato sauce to help it grind better!) Drain excess fat from meat leaving a few teaspoons (there wasn’t much fat when I made ours so I just left it). Add ground onion, celery, carrots, garlic, and zucchini, into the pan with meat. Cook, stirring often! Add spices. Cook until softened about 10 to 15 minutes. Stir in flour; stir and cook for about 1 minute. Remove from heat and stir in tomato sauce and Parmesan cheese. Set aside while rolling dough.
Roll half of chilled dough out on a floured surface to a circle about 12 inches in diameter; place on an ungreased pie pan. Spoon beef filling into the dough circle. Roll out remaining dough to a circle about 11 inches; place over filling. Fold edges of bottom crust circle over the top circle; pinch to seal all around.
Bake beef pot pie at 400 degrees for about 50 minutes. After cooking about 30 minutes, cover with foil for remaining time if the crust is becoming too brown. Cool 5 minutes before serving.
“He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth” (Psalm 104:14).
1- 29 oz. can of pumpkin 1 cup evaporated milk 2 eggs 1 cup sugar 1 tsp. vanilla Â½ tsp. cinnamon Â½ tsp. allspice
Mix above ingredients together and pour into a sprayed 9×13 dish.
Topping: 1 yellow cake mix (dry) 1 cup butter 1 cup chopped pecans
Sprinkle the dry yellow cake mix over the top of the pumpkin mixture. Melt 1 cup of butter and pour over the dry mix.Â Sprinkle 1 cup of chopped pecans over melted butter. If you like, you can do a little extra.
Bake for 45 minutes at 350 degrees until golden. Serve with ice cream or a dallop of whip topping. It is extra pretty when cool whip is lightly sprinkled with cinnamon or nutmeg.
When the crisp is warm, there’s a slight pumpkin flavor, and ice cream goes wonderfully well with it. If you’d rather a pumpkin pie flavor, serve cold!
6 slices bread, cubed 1 lb sausage, cooked and crumbled 1 cup grated cheddar cheese (optional: our addition, 3 or 4 slices Velveeta cheese, torn into small pieces) 12 eggs lightly beaten 4 cups milk 1 tsp salt
Layer bread, sausage, and cheese in a buttered 9×13â€ baking dish (if you prefer not to use Velveeta, it can be easily omitted). Combine all other ingredients. Pour over the bread, sausage, and cheese layer. Refrigerate overnight. Bake at 350 for 1 hour or until cooked.
This is a delicious casserole that we enjoy! There are a few variations you can try. Instead of bread recently, we used biscuit flops 🙂 , and the result was great. You can also use hamburger meat instead of sausage.
The Maxwell family and ministry blog of Titus2.com.