Wednesday, November 17, 2010

Autumn Leaf Spritz Cookies

These colorful cookies will be cute on the dessert table this Autumn Season.
They are easy to make, buttery, tender and not overly sweet.
Just combine the ingredients, fill cookie sheet with dough from a cookie press, sprinkle with colored sugar and bake.  We ate some and the rest are packed in air-tight containers in the freezer.
This recipe came with the Pampered Chef cookie press.

Classic Spritz Cookies

1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spread)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)
1. Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
2. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
3. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to cooling Rack. Repeat with remaining dough.
Yield: 6-7 dozen cookies (I got less). Nutrients per serving: (2 cookies): Calories 120
Linking to Foodie Friday!  Visit for many wonderful recipes shared by lots of bloggers!


Tuesday, November 16, 2010

Pilgrim Centerpiece


For food in a world where many walk in hunger
For friends in a world where many walk alone
For faith in a world where many walk in fear
We give you thanks, O Lord. 

Cranberry Lime Galette ~ TWD

Tuesday with Dorie baking ladies of
Cranberry Lime Galette.
With a look of casual elegance, this colorful galette is both tart and delicious.
I think I could have devoured it all by myself!  It did require a scoop of vanilla ice-cream to balance it perfectly and it scored real high with my taste buds.  John thought it a bit too tart and puckered with each bite.  But, it didn't stop him from finishing his slice.
I just love cranberries and especially this time of year.  I will be adding this recipe to 'my favorites' file.
It is exciting both visually and to the palate.

Cranberry Lime Galette
Baking: From My Home to Yours
by Dorie Greenspan

Good for Almost Everything Pie Dough for a single crust, chilled
3 Tbsp ground nuts (walnuts, almonds, pecans or skinned hazelnuts)
3 Tbsp dry bread crumbs (unseasoned, store bought)
2 cups cranberries, fresh or frozen (let thaw and pat dry)
1 medium apple, peeled, cored, and cut into 1/2 inch chunks
1/2 cup moist, plump dried cranberries (optional)
3/4 cup (packed) light brown sugar
a 1 1/2-inch piece of fresh ginger, peeled and finely chopped
grated zest of 1 lime
juice of 1/2 lime
3 Tbsp raspberry jam or jelly

decorating (coarse) or granulated sugar, for dusting
confectioners' sugar, for dusting

Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.

To make it easier to move the pie dough onto the baking sheet, roll it between sheets of parchment (in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively, work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.

Roll the dough into a large 1/8-inch circle. Using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. Transfer the dough to the baking sheet and keep it covered in the refrigerator while you make the filling.

Mix together the nuts and bread crumbs.
Toss together the remaining ingredients (except the decorating and confectioners' sugars for dusting) in a bowl, stirring just to mix.

Good for Everything Pie Crust

1 1/2 c. all purpose flour
2 Tbs. sugar
3/4 tsp. salt
1 1/4 stick (10 Tbs.) very cold (frozen is fine) unsalted butter, cut into tablespoon-sized pieces
2 1/2 Tbs. very cold (frozen is even better) vegetable shortening, cut into 2 pieces
about 1/4 c. ice water

Put the flour, sugar and salt into a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine one and off, gradually add about 3 Tbs. of water. Add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened to form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scape the dough out of the work bowl onto a work surface.

Shape dough into a ball and then flatten into a disk and wrap in plastic. Refrigerate the dough for at least one hour before rolling. (If your ingredients were very cold and you worked quickly, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)

Remove the crust from the refrigerator. Using a cake pan or pot lid as a template and the tip of a blunt kitchen knife as a marker, gently trace a 9-inch circle in center of the dough, this is the area for the filling. Sprinkle the center circle with the nut and crumb mixture and top with the filling. Now gently lift the unfilled border of dough up and onto the filling: as you lift the dough and place it on the filing, it will pleat. Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of decorating or granulated sugar.
Bake the galette for 35-40 minutes, or until the crust is brown, the cranberries have popped and the filling is bubbling. Place the baking sheet on a rack to cool for 10 minutes.

Very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. Serve the galette with it is just warm or when it has reached room temperature, lightly dusted with confectioners' sugar.

Sunday, November 14, 2010

Give Thanks!

As soon as I saw this
Give Thanks!
embroidery at Flamingo Toes, I commented to Bev to say I would be making one for...
 I already had the fame that I had painted a few years ago and just knew it would be perfect for this project.
The pattern is designed for an 8x10 frame but mine is larger to fill my larger frame.
I love the font ~ it looks scratchy like writing with a quill pen.  Flamingo Toes has generously provided a PDF download so all you have to do is print it out, trace it onto a piece of fabric (I used a tight weave counted cross stitch fabric held over a light box) and do the stitching.
I used 5 threads of a length of embroidery floss for the wider parts of each letter/number and 2 threads for the thinner lines.
Covered with glass, you can use dry erase markers to express your thankful heart over and over again.
Flamingo Toes has stitching photos as well as photos and directions as to how she turned an old frame she had into a lovely one to finish her beautiful piece.
For many years, I had the following Scripture printed and framed and on my bathroom vanity so I could read it every morning:

Do not be anxious about anything,
but in everything, by prayer and petition,
present your requests to God.
And the peace of God,
which transcends all understanding,
will guard your hearts and your minds in Christ Jesus.
Philippians 4:6-7


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