Sugar Cookie Cutouts/Cookie Party!

These cookies are a labor of love, but they are beautiful, delicious and well worth the time and energy invested.  

First, gather all your yummy cookie ingredients. . . 

Then enlist the help of a well-qualified (and adorable) sous-chef.

When the dough is finished, roll it out between two pieces of parchment, using 1/4 inch square dowels as a guide.

Once rolled out, freeze the dough for 15-20 minutes to allow it to firm up.

After freezing, cut into desired shapes.

And bake!  You can re-use the parchment paper that you used for rolling.

When the cookies and frosting are ready, invite some friends over to decorate to their little hearts' content!  

Put out cookies, piping and flooding frosting in several colors, sprinkles, toothpicks, and anything else you think might be fun.  It is also not a bad idea to have lots of wine!

Sprinkles!

The finished product!

Sugar Cookie Recipe (adapted from Martha Stewart)

4 C. sifted all-purpose flour
1 t. baking powder
1/2 t. salt
1 C. butter, room temperature
2 C. sugar
2 eggs
1 T. vanilla (I like mexican vanilla)
1 T. water

Combine flour, baking powder and salt in a medium bowl, set aside. In bowl of standing mixer, cream butter and sugar until light and fluffy. Add eggs, vanilla, and water to standing mixer and stir until just combined. Add flour mixture slowly. 

Preheat oven to 325 degrees. Divide finished dough into 2-3 portions. Working with one portion at a time, roll the dough between 2 pieces of parchment paper until it is 1/4 inch thick. I like to place 1/4 inch wooden dowels on either side of the dough as a guide for the rolling pin so that the dough is uniform. Once the sheets of dough are rolled out, pop them in the freezer for 15-20 minutes to firm up. Then, take them out and cut into desired shapes. Bake on a parchment lined baking sheet (you can re-use the parchment you used for rolling out the dough) for 15-18 minutes. Re-roll scraps in the same way.

Simple Royal Icing
4 C. powdered Sugar
3 T. Meringue powder (you can find this at Hobby Lobby or any craft store in the baking section)
1/2 t. almond extract
1/2-3/4 C. warm water
gel food coloring, or white food coloring if you want white icing

Add powdered sugar and meringue powder to bowl of standing mixer, and stir gently with a spoon to combine. Add extract and water and beat on medium high for a few minutes until well combined and glossy. Add food coloring a little at a time to achieve desired color. Add more water (only a tiny bit at a time) or sugar as needed to get the right consistency. You want a thicker icing for piping (think toothpaste), and a thinner icing for flooding (think elmer's glue). I usually make the thick icing first, pour 1/2 of it in the piping bag, and then thin the remaining 1/2 out for the flood icing so that the colors match. One icing recipe makes enough to cover about 3-4 dozen medium sized cookies.

Mrs. Jackson's Applesauce Cake

This is another vintage apple cake recipe.  This one is from my great grandmother, whom I am told was called "Big Mamma."  I never met Big Mamma, but my own mom was quite fond of her.  This is one of the only recipes that I have from her.

This recipe calls for maraschino cherries, which I personally do not care for in baked goods.  A cup or so of raisins or dried cherries soaked in warm water or a little bit of rum and then drained can be substituted for the maraschino cherries if desired.  I don't know how big a "small" package of dates is, so just use your best judgement.

Mrs. Jackson's Applesauce Cake

3 C. applesauce
1 C. melted butter
2 C. sugar
4 C. flour
2 t. cinnamon
2 t. nutmeg
2 t. cloves
3 t. baking soda
1 lb. chopped pecans
1 medium sized jar maraschino cherries (drained and chopped)
1 small package of dates (chopped)

Preheat oven to 250 degrees.  Grease a large tube pan and line bottom with parchment.

Mix together applesauce, butter, and sugar.  In another bowl combine flour, spices, and baking soda and sift well (original recipe says to sift 3-4 times).  Add flour mixture to applesauce mixture and stir until just combined.  Add pecans, cherries, and dates.  Pour into pan.  Bake at 250 degrees for 45 minutes, then raise oven temp to 300 degrees and continue cooking for 1 hour and 15 minutes.

Grandma's German Apple Cake

This is a recipe from the McKinley side of the family.  My grandma was so sweet and ended up cooking for a crowd quite often.   This was a cake that she enjoyed taking to church events, usually made with freshly shelled pecans from the tree in her backyard.

Velda's German Apple Cake
1 1/2 C. Wesson oil
2 C. sugar
3/4 t. salt
1 t. baking soda
1 1/2 t. cinnamon
1/2 t. nutmeg
1 t. vanilla
3 eggs
3 C. flour
4 C. cubed apples (fresh)
1 C. pecans


Preheat oven to 325 degrees.  Grease and flour a cake pan (the original recipe does not specify type of pan, but I am guessing a bundt pan because of the long baking time).  Mix oil, sugar, salt, baking soda, cinnamon, nutmeg, vanilla and eggs in bowl with beaters on medium for 2 minutes.  Add 1/2 of flour on low speed.  Add rest of flour using spoon to mix.  Add apples and pecans last.  Bake for 1 1/2 hours or until set and toothpick comes out clean.

Becky's Corn and Potato Chowder

This is a hearty dish that is perfect for a cold, dreary day.  My husband loves this chowder.  I sometimes leave out the chicken and add some sliced kielbasa sausage instead.  It is always a hit!

Becky's Corn and Potato Chowder

2 pieces bacon
1 leek, cleaned and chopped
1 large onion, chopped
6 cups chicken broth, fresh or canned
3 red potatoes, diced
2 C. fresh or frozen corn kernels
1 C. cooked, shredded chicken breast
2 T. sugar
1/2 t. salt
2 bay leaves
8 drops tabasco
2 chopped jalapenos
1 C. 1/2 and 1/2 (original recipe specifies fat free 1/2 and 1/2)
2 T. cornstarch
2 T. water

Cook bacon in heavy stock pot until crisp.  Remove bacon and add leeks and onions and sauté until tender.  Add broth, potatoes, bay leaf, corn and chicken.  Cover and simmer until potatoes are tender, about 12 minutes.  Add sugar, salt, tabasco and jalapenos.  Simmer an additional 5 minutes.  Lower the heat to medium and add the 1/2 and 1/2.  In a small bowl, dissolve the cornstarch in cool water.  Whisk the cornstarch mixture into the chowder and allow to thicken.

Serve with grated cheese on top.  This makes 8 generous servings.

Shrimp Paesano

This is a much loved recipe from my Aunt Jamie's family in South Texas.  According to Aunt Jamie, her family often enjoyed this dish at her Aunt Niny's house in Dilley, Texas.  I have had this before, and it is awfully tasty!  It's also quick, easy to make, and great for company or family gatherings.

SHRIMP PAESANO

1 lb. jumbo shrimp

1/2 &1/2 or light cream

Flour

Oil 

1 beaten egg

Juice of 1/2 lemon (I use one lemon)

1 cold stick of butter cut into four pieces

1--2 cloves garlic, minced and lightly sautéed 

Chopped parsley
Salt and pepper to taste

SHRIMP 

SOAK clean deveined shrimp in half & half and beaten egg 10-15 minutes

DRAIN and coat shrimp with flour

SAUTE in oil (I use olive) until lightly browned on both sides

REMOVE from stovetop and place in preheated 300 degree oven to keep warm while preparing sauce
 

SAUCE

MIX lemon juice and garlic in heavy saucepan

ADD the stick of butter and stir over low heat 

ADD a little half & half and stir until butter melts and sauce thickens

ADD parsley and a little salt and pepper

POUR sauce in a shallow dish and place shrimp on top

Caramel Corn in the Microwave

This is a fun recipe from my childhood.  It is pretty easy and it makes a great gift.  Kids will love watching the corn pop in the air popper, and then shaking the bag of yummy caramel corn in between microwave sessions.  This recipe is delicious, but it won't work on a humid or rainy day.

First, you pop up 16 cups of popcorn in an air popper.

Gather your ingredients:  Butter, brown sugar, light karo syrup, molasses (mom likes to use original Brer Rabbit syrup, but it can be hard to find), salt, and baking soda.

Mush everything (except salt and baking soda) together.  It will look a little bit ugly at this point.

Microwave the caramel, then add the salt and baking soda and stir it up.  Put the popped corn into a large paper grocery sack (I like to double it up for added insurance) and then pour the caramel all over the popcorn.

Fold down the top of the bag(s) so that it will fit into your microwave, and then cook for 1 1/2 minutes.  Then SHAKE, SHAKE, SHAKE!  Cook another 1 1/2 minutes, then SHAKE, SHAKE, SHAKE again.  Then microwave one more time for 1 1/2 minutes for good measure, and SHAKE, SHAKE, SHAKE!

Pour onto a cookie sheet and spread out carefully.  Allow popcorn to dry, and then enjoy!  It is addictive!

16 C. popped corn
1 C. packed brown sugar
1/4 C. white karo syrup
2 T. white Karo, dark Karo, or molasses
1/3 C. butter, salted
1/2 t. soda
1/2 t. salt

Pour 16 cups popcorn into a large paper grocery sack.  I like to double up the sack.  Mix sugar, karo, and butter in microwave safe bowl.  Microwave for 2 min.  Add salt and soda and stir well.  Pour over popcorn in the sack.  Fold down the top of the sack twice.  Shake sack well.  Microwave for 1 1/2 minutes.  Remove and shake well.  Place back in microwave and cook for 1 1/2 minutes.  Remove and shake well.  Repeat one more time.  Shake popcorn out onto cookie sheet and allow to dry.  Microwave is on high.