Buttermilk Sugar Cookies

This weekend I compared two family sugar cookie recipes. The first recipe was a sour cream sugar cookie and I really can't figure out which part of our family it's from. It was a drop cookie and I had to adjust the temperature and time because they were getting too dark.

Gramsy's Buttermilk Sugar Cookies with
 Rainbow Sparkling Sugar Sprinkles

The second recipe was Gramsy's, which my father has perfected on his own. Years ago he walked me through all of the steps, showing how to add the flour gradually and stir just until the "shine goes away". However, my cookies never turned out like his - until today!
A funny thing happened when I cut the first set of cookies.  I picked up a scrap of dough, popped it in my mouth and immediately recognized this taste. I closed my eyes and felt like I was 7 years old again as I remembered making these cookies with Gramsy. When she stepped out of the kitchen for a moment I ate a piece of dough. She came back and asked if I had taken any. Even though I was guilty I shook my head "no". She laughed as Grandpa walked in and she pointed at me and said, "Christie said she didn't eat any cookie dough", as she reached over and wiped the flour off my lips.

Wilton Sparkling
Sugar Sprinkles

1 cup shortening
2 cups sugar
3 eggs
1 cup buttermilk
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
5 cups flour
a dash of love

Cream together shortening and sugar. Mix in eggs one at a time. Add vanilla.
Sift in 1 cup of flour, baking soda, baking powder, and salt. Mix lightly. Mix in 1/3 of the buttermilk.
Alternately add the remaining flour and buttermilk, mix only until the shine goes away. The secret to any cookie is not to over mix the flour or you'll have a tougher cookie.
On a floured surface, roll out 1/4 of the dough at a time, about 1/4 inch thick.
Cut out cookies. Place on cookie sheet, sprinkle with sugar. Gramsy always used regular sugar. I prefer decorating with Sparkling sugar from JoAnn's Fabric.
Bake on ungreased cookie sheets with rack placed in the middle of the oven. It's best to bake one sheet at a time so the air can circulate and bake evenly.
Bake at 350 for 10-12 minutes. Let rest on cookie sheet for 2 minutes before moving to cooling rack.
Makes 4-5 dozen. These have a nice, smooth surface and would be good with icing too.

Holly's Chocolate Cake

Ham & Cheesy Potatoes

1 bag frozen diced potatoes with onions and peppers, thawed
2 cups shredded Cheddar and Monterrey Jack cheese blend (8 ounces)
1 can condensed cream of celery soup
1 container (8 ounce) sour cream
2 cups cooked ham, cubed

Spray 5 - 6 quart slower cooker with cooking spray.
Mix potatoes, cheese soup, ham and sour cream. Add to cooker
Cover and cook on low for 5-6 hours or until potatoes are tender.
Stir gently before serving.

Caramel Popcorn

I've been looking for a Caramel Popcorn recipe and finally asked Aunt Becky for her's. She gave me some great tips too. Most recipes recommend baking for 1 hour. Aunt Becky suggested 45 minutes so the sugar doesn't have a burned taste. She bakes hers in a couple of blue roasters. I found this less messy than using cookie sheets. However, I used parchment paper on the cookie sheets with no sticking. I didn't treat the roasters and ended up with caramel stuck all over the pan.

Crock Pot Beef Vegetable Stew

We had another calamity day because of the freezing temperatures and it seemed perfect for Beef Stew. We like lots of different vegetables and the meat is much more tender in the crock pot.

1 pound beef, cut for stew
1 onion, chopped
4 potatoes, 1 inch cubes
6 carrots, sliced
2 stalks celery, 1 inch pieces
3 - 4 squirts Worchestershire Sauce

Ginger-Cinnamon Apple Crisp

• Makes: 8 servings
• Prep 35 mins
• Cool 20 mins to 30 mins
• Bake 55 mins to 1 hr
• ingredients

• Nonstick cooking spray
• 3/4 cup packed dark brown sugar
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• Dash salt
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans
• 1/2 cup packed dark brown sugar
• 1/4 cup Clabber Girl Cornstarch or cornstarch
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 3 pounds Granny Smith apples, peeled, cored and thinly sliced (about 8 cups)
• Vanilla ice cream or whipped cream (optional)

directions

1. Lightly coat a 2-1/2- to 3-quart (13x9-inch) baking dish with nonstick cooking spray and wipe with a paper towel to spread evenly; set aside.
2. For topping: In a large bowl, whisk together the 3/4 cup brown sugar, flour, the 1-1/2 teaspoons ginger, the 1 teaspoon cinnamon and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in walnuts and pecans; set aside.
3. In a very large bowl, whisk together the 1/2 cup brown sugar, cornstarch, the 3/4 teaspoon ginger and the 1/2 teaspoon cinnamon. Add apples slices. Gently toss until coated.
4. Transfer apple mixture to prepared dish. Sprinkle topping over the apples. Cover the dish with foil.
5. Bake in a 375 degree F oven for 30 minutes. Remove the foil and bake for 25 to 30 minutes more or until top is browned and apples are tender. Let cool for 20 to 30 minutes before serving. If you like, serve with ice cream or whipped cream. Makes 8 servings.

nutrition facts

(Ginger-Cinnamon Apple Crisp)

Servings Per Recipe 8, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 3, Polyunsaturated fat (g) 5, Niacin (mg) 1, Monosaturated fat (g) 6, sat. fat (g) 6, Folate (µg) 24, iron (mg) 1, chol. (mg) 23, vit. C (mg) 5, vit. A (IU) 292, Fat, total (g) 19, Riboflavin (mg) 0, carb. (g) 60, Thiamin (mg) 0, pro. (g) 3, calcium (mg) 50, Potassium (mg) 225, sodium (mg) 29, sugar (g) 45, cal. (kcal) 402

Honey-Glazed Buttermilk Oatmeal Coffee Cake

• Midwest Living / Food
• Makes: 9 servings
• Prep 30 mins
• Bake 25 mins
• The honey mixture bakes at the bottom of the pan for this dessert. Then flip the finished cake over to reveal a sweet glaze on top.
• ingredients
• 1/2 cup honey
• 1/3 c butter, melted
• 2 TBSP light corn syrup
• 2 tsp finely shredded lemon peel