CLASSIC SUGAR COOKIES

When I was in high school my mom gave me a Betty Crocker cookbook.  Probably a lot of you have or had one.  It is a red binder with lots of recipes divided into sections.

One of my go-to recipes in that book was the sugar cookies.  I have been making them for 40 + years and they have never let me down.  With Christmas coming you know these are going to be one of the varieties I make.

CLASSIC SUGAR COOKIES

Ingredients:
1 1/2 cups of powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract (I sometimes use lemon or orange)
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated or colored sugar

Directions:
Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.

Heat oven to 375ºF. Lightly grease cookie sheet.

Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.

Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Enjoy while you can.  They won't last long.    

BROWNIE MIX

BROWNIE MIX

Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 a mix!
  So simple, so easy. Not just frugal but cuts out the unknown ingredients. 

  1 Cup Sugar

1/2 Cup All-Purpose Flour

1/3 Cup Cocoa

1/4 tsp Salt

1/4 tsp Baking Powder

Put mix in plastic bags or mason jars and store in a cool dry place.

  At baking time add:

2 Eggs

1/2 Cup Vegetable Oil

1 teaspoon Vanilla

  Bake at 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. Check after 12-15 minutes of baking and remove when brownies are done.

Enjoy!

SAUSAGE MUFFINS

Sausage Muffins

1 cup of Bisquick

1 lb. cooked sausage, crumbled

4 eggs, beaten

1 cup of shredded Cheddar cheese

Combine the four ingredients.  Spoon into greased muffin pans (or line with paper cups).

Bake at 350 degrees for 20 minutes. 

Makes 12 muffins.

 You can use any kind of sausage you would like.  I used breakfast sausage, but sweet Italian sausage or even a hot sausage or turkey sausage would be good.

Because I am allergic to dairy, I used a cheese with no lactose.  It tasted good and no one was the wiser.

YUM! Great for a cold night! Or  morning breakfast!

SUNDAY TIP #8

After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
Didier Elena
New York City

NO KNEAD ROSEMARY BREAD

 Most people think that making bread is difficult, but it really isn't.  Not if you have the right recipe.  This is an easy recipe that takes a bit of time, but is worth the wait.

 

NO KNEAD ROSEMARY BREAD

2 1/2 tsp. instant yeast

2 cup warm water

1 tablespoon sugar

2 tsp. salt

4 cup flour

2 tsp. chopped rosemary

olive oil

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Just put the water and sugar in your mixing bowl and stir well

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Add the yeast and stir again

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Add two cups of flour and stir well

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Then add the other 2 cups of flour and salt and mix well with a wooden spoon

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Cover with a damp tea towel and rise in a warm place for an hour or until doubled

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Then with oiled hands divide dough into two parts or (make just one bread pan size) and form into buns

 ... 

Sprinkle top with sea salt and chopped rosemary

Bake in an 375 degree oven for 30 - 35 minutes 

I usually turn this into just one loaf and put it in a good size sprayed bread pan.  If you don't have a bread pan, you can use a pie plate or cake pan.

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You can leave out the rosemary and salt if you would like it plain.

Or top it with oats instead.

You can substitute the flour with part whole wheat or 12 grain if desired.

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Very yummy!

ASPARAGUS WITH POACHED EGG

Asparagus with Poached Egg

A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.

Martha Stewart Living, May 2009

• Yield Serves 4

Ingredients

• 1 pound asparagus, trimmed and peeled
• 4 large eggs
• Extra-virgin olive oil, for drizzling
• 1 ounce Parmesan cheese, thinly shaved
• Fine sea salt and freshly ground pepper

Directions

1. Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
2. Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
3. Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.