by Sarah | Dec 7, 2012 | All About Home, Holidays
*This is a re-post. These cookies are so good they demand numerous re-postings.
I have made a LOT of cookies in my 30+ years. I’ve tasted even more.
When it comes to cutouts, it’s tricky. Too much sugar and it’s just a sugar cookie – too little and they are way too dry.
I used to think my Mom’s were the best…but they always required a ton of frosting to counteract the dryness of the cookie (sorry, Mom) – I stopped making them when I got married and moved out. My aunt’s Christmas cookies, while good – were just never right either (and it’s been so long I can’t remember why).
I tried several recipes in the 8 years I’ve been married – and for the past 5 years I’ve stuck with these. I stumbled on the recipe when I was looking for Polish cookies – and that’s what these were called. BUT, the recipe called for Anise (*gag* *hurl* Blech)…and I was definitely not down with that. So I adapted the cookies to a flavor that was much better.
Let me tell you, this is the easiest dough I have ever worked with and the flavor, when done as I adapted it, is PHENOMENAL.
****
The Best Sugar Cutouts
1c. Butter
1c. Shortening
2c. Sugar
5 Large Eggs
7c. Flour
2Tbs. Baking Powder
1/2tsp. Salt
1/2oz. Almond Extract (original recipe called for Anise, this substitution makes deliciousness)
- Cream the Butter, Sugar and Shortening until smooth and fluffy
- Stir in the eggs one at a time until incorporated
- Add almond
- Mix in the first 6 cups of flour
- From here it’s by sight/feel. Add in flour until you get a moist batter. It should seem too sticky to roll, but solid enough to hold together.
- Chill the dough for at least 2 hours. Preferably overnight.
- Once thoroughly chilled, the dough is a dream to work with. Take off a handful and put the remainder back in the fridge while you roll it out for cutting.
- Place a hunk on a floured surface and roll out for cutting (about 1/8″ thick).
- Bake for 12-15 minutes in a 350* oven.
- Frost with frosting of your choice. I love a good buttercream w/ a touch of corn syrup for shine.
- Decorate all out for your holiday fun (and for Santa’s plate).
And that’s it! The strong almond flavor gives and added touch of yum. The cookies are moist enough that you could eat them plain…but really, who wants to? Frosting is 98% of why we eat the cookies, after all…right?
I hope you enjoy them if you try them. My search for the perfect cutout has finally come to a sweet and delicious end!!
by Sarah | Dec 5, 2012 | All About Denver, All About Erik, All About Me, All of Us
In recent months there’s been some trouble in the Cass house.
A horrible little fiend named Insomnia.
Whether stress induced, medication induced, or just popping up to say hello – Insomnia has taken all of us into it’s hold.
For days on end poor Erik suffered from this for several nights in a row. I kept trying to convince him to let me make him a hot angel.
He kept insisting that he couldn’t stand warm milk.
One night I insisted, making him one and handing to him insisting he drink.
Since then it’s become an almost nightly ritual.
So good, and so simple to make – and it knocks you out without using drugs. I love it, and have since I had my first one at Barnes & Noble’s. Of course than I had a steamer and vanilla flavor syrup.
It’s a simple solution, – the next time you have a rough night, you should totally make it.
8 – 12 oz milk (depending on your mug size)
1-2 tsp vanilla (1 or 2 cap-fuls)
2-3 Tbs sugar (or more)
Warm over the stove on med to med-low heat. Don’t let boil, just warm to whatever temperature works for you (I usually go to where I can still stick my finger into it without burning myself – Yeah, real accurate, isn’t it?).
Honestly, do the vanilla and sugar to taste, hubby likes less vanilla, I like more. I never measure accurately. Just put stuff in until it feels right.
Your other option is to buy the flavoring syrup they have for coffee at the grocery store and use that (like we did at Barnes & Noble). I am planning to buy the Caramel syrup next shopping trip and try that for something different!
by Sarah | Nov 27, 2012 | All About Kennedy, All About Molly, Anger Issues, Special Needs
After a pleasant couple of months with the girls (we won’t discuss the teen today) – things are going downhill at a rapid pace.
Molly is starting to fall behind in school. Her comprehension of lessons she used to excel at is slipping, her grades are following suit. I have no idea on her behaviors in school because we missed Parent Teacher conferences in the wake chaos around the teen’s hospital stay. I’ve contacted her teacher in hopes that we can develop new ways to tackle this and keep her going. She’s so smart, I don’t want her to lose that edge.
Kennedy.
Oh, Kennedy.
Her anger has always been an issue. While we’ve been seeing a massive resurgence of her anger – another threat has been lurking, ready to pounce on us out of nowhere.
Lying. Stealing. Manipulation.
I always knew she was a good liar. I kept an extra eye on her when I could.
I don’t know if it’s the recent stresses on the family, or just being in full time school, me going back to work, or just testing limits.
But it’s blown out of proportion.
Over the past two weeks we’ve caught her in two lies, the latest involving stealing. Then lying to me three times about it.
We’re calling the counselor.
She’s having recess revoked as punishment.
Now I just have to figure out how to punish her here at home.
Threats of Santa not coming have no effect.
How do I get through to this one?
What punishment would you suggest? She shares a room with her sister, and some punishments would affect both of them, which isn’t fair to her sister. So keep that in mind.
by Sarah | Nov 23, 2012 | All About Denver, Cystic Fibrosis, Hospital, PICC, Special Needs
When Kennedy was diagnosed with CF we were assured that we were likely to see more trouble from her myriad of other issues than we would for CF. With the exception of one hospital stay two years ago, that’s been mostly true.
When Denver got his diagnosis at the age of 13, we knew his situation would be different. Already he had chronic lung issues (pneumonia, bronchitis, etc).
Still, given the unique nature of both his and K’s CF…and the fact that I have a document stating that genetics can not confirm the diagnosis in either child – therefore making them “atypical” CF cases…
We still never realized how fast it would happen.
We didn’t realize how soon he’d end up in the hospital.
How quickly one hospital stay could change his day to day existence.
Or the perceptions of those around him.
How he would go from being “Oh, I don’t see how they could diagnose him with that” to becoming, “Is it safe for him do this? What about his illness? We need his doctors information to let him do…”
In heartbeat.
In a cough.
In a moment’s time he went from one life to another.
Change happens fast for everyone.
This lightning speed attack of time & reality threw us all for a loop.
We’re all still adjusting.
It takes time.
Let’s just hope time gives us a little breather to catch up before we get blind-sided with another dose of reality.
by Sarah | Nov 19, 2012 | All About Erik, All About Family, All About Indiana, All About Kennedy, All About Me, All About Molly, All of Us, Indianapolis Zoo, The Reluctant Hoosier
Two years ago I took a leap of faith. Despite initially cringing at the cost of a membership to the Indianapolis Zoo – I splurged and bought it to cover our family. I knew that one of the leading factors behind us never going was the cost to get in. I thought, if it’s “free” after that onset – maybe we’ll use it.
And use it we have. I re-purchased it last year and go on a moderately regular basis, weather and time permitting. Sometimes just me, but most often with the kids.
One thing about going to a smaller zoo – you learn some of the quirks. Like the brown bear always hides, the wild dogs are always asleep, and the gibbons are always chirping like mad.
This past weekend we went with the girls on a gorgeous sunny day and the zoo had turned on its head. The Gibbons were silent, letting us hear the chirping of the otters they share a cage with. The wild dogs were awake and moving all over their enclosure. Best of all, the brown bear was up close and personal – with a big friendly grin on his face.
I’m so glad that this time I took my camera – because I get to throw some of my favorites at you. Of course I have SO many, I’m struggling to pick just a few so I will beg you to please head on over to my FLICKR account to see the rest. It’s worth it, I promise…everyone was posing for my camera.
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by Sarah | Nov 18, 2012 | All About Home, All About Me, Story of Me
My mom taught me to cook and bake as I grew up. I would help her tear bread for the stuffing at holidays. Cut apples for applesauce or pie. I’d stir the batter for the most delicious brownies.
All along the way I’d glean tips and tricks to what makes my Mom’s meals delicious. Little nuggets of information that have stuck with me into my marriage.
One of my favorite secrets happens to tie in with my favorite fall treat.
Apple Crisp.
My Mom’s secret lay in the citrus that you add. Instead of a tart lemon, she used orange. Now, before you go crying that the citrus isn’t necessary because you expect the apples to brown in this delicious dessert…of course you do. But, if you add a touch of orange as your citrus – it’s a sweet little kick that punches up the flavor. The way you put in that citrus is up to you. I favor orange juice concentrate (a couple of tablespoons), you could use orange juice – heck, my mom has been known to use Tang. Yes, TANG.
Try it – along with my other secret (vary the apples, I use up to 4-5 different kinds). I bet you won’t regret it.
Recipe: Apple Crisp
Summary: Recipe is for one pie sized dessert. Increase as needed for larger desserts (as I did in my example pictures)
Ingredients
- Filling:
- 6 apples – at least 1 granny smith
- 2Tbs White Sugar
- 2Tbs Brown Sugar
- 2Tbs Flour
- 1Tbs Orange Juice concentrate
- Topping:
- 1/2 Stick Butter
- 1/8 C Brown Sugar
- 1/4 C Flour
Instructions
- Peel & Core apples
- Slice – granny’s hold up better so slice them thinner, the other varieties slice thicker
- Mix with rest of filling ingredients and put into pie plate
- Using pastry cutter or fork, cut together topping ingredients
- Sprinkle topping over pie
- Bake 50-60 minutes at 350*
- Turn on broiler for 3-5 minutes until topping is crisp to your liking.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6
And that’s it! The strong almond flavor gives and added touch of yum. The cookies are moist enough that you could eat them plain…but really, who wants to? Frosting is 98% of why we eat the cookies, after all…right?