Thursday, December 31, 2009
Saturday, December 26, 2009
Friday, December 25, 2009
Cranberry Orange Cookies
1 C. butter, softened
1 C. white sugar
1/2 C. packed brown sugar
1 tsp. grated orange zest
2 T. orange juice (I used concentrate)
2 1/2 C. All-purpose flour
1/2 tsp. baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)
1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners' sugar
1. Preheat oven to 375 degrees F. (190 degrees C).
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes (mine were perfect in 12 min.) in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Sunday, December 20, 2009
Sunday, December 13, 2009
Friday, December 4, 2009
Thursday, November 26, 2009
Tuesday, November 24, 2009
Saturday, November 21, 2009
Sunday, November 15, 2009
Friday, November 13, 2009
Sunday, November 8, 2009
Friday, November 6, 2009
Sunday, November 1, 2009
Friday, October 30, 2009
Monday, October 26, 2009
Saturday, October 17, 2009
Quick Chocolate Mousse
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 1 (4-serving size) package chocolate instant pudding mix
- 1 cup cold water
- 1 (8 oz.) container frozen whipped topping, thawed
Beat sweetened condensed milk, pudding mix and water in a large bowl. Chill 5 minutes. Fold in whipped topping. Spoon into serving dishes; chill. Garnish as desired.
I hope you get a chance to enjoy this light treat.
Wednesday, October 14, 2009
Saturday, October 10, 2009
- 1 cup (6 oz) semi-sweet chocolate chips
- 1 candy cane or 5 peppermint candies, crushed
- 12 heavy-duty plastic spoons in Christmas colors
1. Put candy in a baggie and crush with a rolling pin.
2. Melt chocolate.
3. Dip spoons into chocolate to fill.
4. Sprinkle with crushed candy.
5. Place on waxed paper covered cookie sheet to cool. Wrap with cellophane and tie with ribbons for gifts.
Hope you enjoy.
Friday, October 9, 2009
Tuesday, October 6, 2009
I was very honored that she chose to do this for us. The picture was taken on our Alaskan cruise (on the Star Princess) while we were enjoying scenic cruising through Tracy Arm Fjord. It was a breathtaking experience.