Thursday, January 8, 2009
Bugs R Us
We interrupt regularly scheduled programming for a brief message from our local malevolent microbes. Tune in next week (hopefully) for more of the cute kids, good quotes, and miscellaneous tidbits we're all looking for.
Thursday, January 1, 2009
Happy New Year from the Christmas Crew
Ian (8), Lewis (4), Anna (6)Jocelyn (almost 3), Eva (16 mos.)
Wednesday, December 31, 2008
Another Sweet Treat--Jam Bites
Yield: 4 dozen
Prep: 10 min
Chill: 20 min.
Bake: 20 min at 350
¾ c. butter, softened
2 ¼ c. all-purpose flour
½ c. sugar
½ c. jam, jelly, or preserves of choice
1 large egg yolk
¼ c. chopped almonds (with skins),
¼. teaspoon almond extract optional
½ t. salt
1. In large bowl, beat buter, sugar, yolk, salt and extract until creamy, 2 minutes. On low, beat in flour until blended; press into ball. Divide dough into quarters. Roll one quarter into 12” rope, 1” wide. Place on large ungreased baking sheet. With end of wooden spoon, make 1/2” wide, ¼” deep groove down center of rope. Repeat with remaining dough; place 2” apart on sheet.
2. In small cup, combine preserves with nuts. Spoon mixture into grooves. Refrigerate 20 minutes. (I think I’ve omitted the nuts every time I’ve made this.)
3. Heat oven to 350. Cut each strip crosswise into 1” diagonal slices, but do not separate. Bake 20 minutes, until edges are lightly golden. While still warm, cut through. Remove to wire rack; let cool.
(I could put the nutritional values listed on my recipe, but who really cares about that stuff when making cookies?)
Prep: 10 min
Chill: 20 min.
Bake: 20 min at 350
¾ c. butter, softened
2 ¼ c. all-purpose flour
½ c. sugar
½ c. jam, jelly, or preserves of choice
1 large egg yolk
¼ c. chopped almonds (with skins),
¼. teaspoon almond extract optional
½ t. salt
1. In large bowl, beat buter, sugar, yolk, salt and extract until creamy, 2 minutes. On low, beat in flour until blended; press into ball. Divide dough into quarters. Roll one quarter into 12” rope, 1” wide. Place on large ungreased baking sheet. With end of wooden spoon, make 1/2” wide, ¼” deep groove down center of rope. Repeat with remaining dough; place 2” apart on sheet.
2. In small cup, combine preserves with nuts. Spoon mixture into grooves. Refrigerate 20 minutes. (I think I’ve omitted the nuts every time I’ve made this.)
3. Heat oven to 350. Cut each strip crosswise into 1” diagonal slices, but do not separate. Bake 20 minutes, until edges are lightly golden. While still warm, cut through. Remove to wire rack; let cool.
(I could put the nutritional values listed on my recipe, but who really cares about that stuff when making cookies?)
Saturday, December 27, 2008
A Prayer of St. Richard of Chichester
Day by day,
Day by day,
Oh Dear Lord,
Three things I pray:
To see thee more clearly,
Love thee more dearly,
Follow thee more nearly,
Day by day.
This is the lyrical version of the prayer as adapted for the musical Godspell, which I have not seen.
Day by day,
Oh Dear Lord,
Three things I pray:
To see thee more clearly,
Love thee more dearly,
Follow thee more nearly,
Day by day.
This is the lyrical version of the prayer as adapted for the musical Godspell, which I have not seen.
Sunday, December 21, 2008
Fear No Flesh--Proverbs 29:25
The fear of man bringeth a snare: but whoso putteth his trust in the LORD shall be safe.
Saturday, December 20, 2008
Easy Chocolate Truffles
16 oz. chocolate pieces (I used Ghirardelli's dark chocolate most recently.)
1/2 c. butter, cut into cubes and softened
1/2 c. whipping cream
2 T. dark rum (I substituted coffee liqueur.)
Sifted cocoa, finely chopped nuts, flaked coconut, etc. for coating
Melt chocolate in a heavy saucepan over low heat; remove from heat. Add butter, stirring until smooth. Stir in whipping cream and alcohol. Cover and chill 2 hours or until firm.
Dust hands with cocoa, and shape mixture into 1" balls. Roll in coating and place in an airtight container. Store in refrigerator. Yield: about 3 1/2 dozen.
1/2 c. butter, cut into cubes and softened
1/2 c. whipping cream
2 T. dark rum (I substituted coffee liqueur.)
Sifted cocoa, finely chopped nuts, flaked coconut, etc. for coating
Melt chocolate in a heavy saucepan over low heat; remove from heat. Add butter, stirring until smooth. Stir in whipping cream and alcohol. Cover and chill 2 hours or until firm.
Dust hands with cocoa, and shape mixture into 1" balls. Roll in coating and place in an airtight container. Store in refrigerator. Yield: about 3 1/2 dozen.
Wednesday, December 17, 2008
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