Memories of Grandma

I have always loved baking around the holidays. Honestly, there is more sugar in my house this time of year than any other as I make oodles of different kinds of cookies for gifts as well as school and office celebrations. I've tried out a couple of new recipes this year, but there are some that are "standards" in my book and this is the only time of year I make them

Today, I broke out my Grandma's decadent chocolate chip cookie recipe. Beware - these are NOT for the calorie conscious! It reminds me why I only make them once a year because (a) my Kitchenaid really gets a workout from them and (b) they seem to call and beckon me at all hours.

I always loved to cook and bake with Grandma, so it is extra special for me this year that Kyra has taken such an interest in baking. Yes, I can usually get things done quicker without her, but these are truly moments that I am going to treasure in my heart for years to come. It's hard to believe Grandma went to meet the Lord almost nine years ago this month, but I know I'm keeping her memory with me by passing these recipes on and I'm praying that the sweet smell of these cookies reaches her up in heaven.

Berried Delight

A friend of mine was looking for a lemon dessert recipe to take to a party last weekend and I remembered I had this one from a gal at church who made it for one of our Bible study brunches. It is so easy and just giving it to Ms. M, I realized that I needed to make it myself for today's Bible study. As a bonus, it's a no-bake recipe, so no heating up the house!

Berried Delight

Crust:
1.5 c graham cracker crumbs
1/4 c sugar
1/3 c melted butter

Filling:
8 oz. soft cream cheese
1/4 c sugar
2 T milk

Topping:
8 oz. cool whip
2 pkg lemon pudding
3.5 c milk

Combine crumbs with sugar & melted butter. Press into a 9x13 pan. Chill 15 minutes.

Beat cream cheese, sugar and milk until smooth.

Fold in 1/2 the cool whip to cream cheese mixture. Carefully spread over crust.***

Prepare putdding using 3.5 c milk (do not refrigerate). Pour over cream cheese layer. Chill several hours or overnight.

Before serving, spread remaining cool whip over pudding. Garnish with berries if desired.


***If you want, you can add a layer of fresh sliced strawberries or blueberries.

Finally! The Perfect Sugar Cookie Recipe!!!

I am the type of baker that if you put a sugar cookie recipe in front of me, I will try it because I have yet to find one that meets my picky standards. I think I've been spoiled by receiving one too many Cookies By Design bouquets in my lifetime. How are their cookies so moist and thick anyway?

Ok, back to my original point (I do actually have one). Any sugar cookie recipes I have tried just seem to end up too crispy or the dough doesn't roll out smoothly. So, I stay on my quest.

Now, prior to Ian's birthday, he asked me to make frosted sugar cookies for his classroom treat. It just so happened that sugar cookie "lollipops" were featured on the cover of this month's issue of Woman's Day magazine. So, I gave their recipe a whirl - and by golly! IT WORKS!!!

So, without further adieu:

SUPER AWESOME SUGAR COOKIES (my name, not theirs)

1 stick butter, softened
1/2 c sugar
1/4 c brown sugar, packed
1 large egg
1-1/2 tsp vanilla
3/4 tsp baking powder
1/4 tsp salt
1-3/4 c flour

Beat butter and sugars in large bowl with mixer until light and fluffy, about 3 minutes. Beat in egg until blended; add vanilla, baking powder and salt. Gradually add flour and beat until just smooth. Shape dough into a disc. Cover with plastic wrap and refrigerate 1 hour. Heat oven to 350. Roll out dough to 3/8-inch thickness. Cut out with cookie cutters. Transfer cookies to non-stick baking sheets (I used Pampered Chef Rectangle Stone). Bake 12-14 minutes until cookies are golden brown at edges. Cool on sheet about 5 minutes; transfer to cooing rack and cool completely. Roll, cut and bake remaining cookies.

MY NOTES: I really think beating the butter and sugar for 3 minutes makes a huge difference. Also, I used really big cookie cutters so I only got about 8-12 cookies per batch so you may want to double the recipe if you need more. I used a buttercream frosting recipe that I am not totally "sold" on yet so the quest for the perfect sugar cookie icing still continues on!

Apparently bigger is NOT better

Last night, we had our Ladies' Christmas Candlelight Tea at church. I volunteered to hostess a table this year. After much thought, I went with a Gingerbread Candyland theme. As a "take-home" gift, I baked and decorated individual gingerbread men for my table guests. Of course, when you are trying to make 10 "perfect" men, you are bound to have some failures in between. Thus, I had a few with misshapen body parts or missing limbs. Still, even the leftovers are fair game for my family. Ian was extremely excited to see the gingerbread men last night when he came home from school and wanted one for his dessert. Since I was at the tea last night, I did not see him before he went to bed so this morning he informed me that the next time I make gingerbread cookies, I need to make them smaller as the current cookies were just "too big" and made his tummy ache (even though the size didn't stop him from eating the whole thing).