Tagged: , recipes , holidays , family , secrets
After my love of photography, (which obviously comes after my family in order of loves) baking is my next favorite passion. I made these little cuties for Easter and couldn’t quite bring myself to eat them… at least not right away 🙂 Here is the recipe for the sugar cookies: allrecipes.com/recipe/the-best-rolled-sugar-cookies/ I melted candy wafers for the decoration on top.
Tagged: , holidays , easter , spring , baking , cookies
I love the spicy and fragrant breads and cakes associated with fall and the holidays and this is one of my favorite recipes. It’s a pumpkin bread full of walnuts, semi-sweet chocolate chips and flavored with nutmeg. It’s a King Arthur flour recipe that I’ve used again and again over the years. Here’s a link to the recipe:http://www.kingarthurflour.com/recipes/easy-pumpkin-bread-recipe
Tagged: , baking , fall , pumpkin , bread , recipe
A recipe postcard (in 3 languages) for Blini, served with other pancakes on Pancake Sunday (what a wonderful-sounding holiday!). Recipe is on the back.
From the Postcrossing "You Choose 5 Cards in an Envelope" tag.
Tagged: , postcard , postcrossing , Blini , pancakes , recipe , food , Ukraine
Grateful for recipes handed down from generation to generation.
I am one of the fortunate people who can still call their mother to get family recipes to use at the holidays…cookies, candy, spiced nuts and other delightful treats. (By now, all of my flickr friends know my mother is 87 years old.) What is even more heart warming is getting a call from my children asking for a recipe (that I’ve given them a hundred times) because they’ve lost it again. Some of us are separated by miles and miles and it’s comforting to know that what I’m preparing for Thanksgiving dinner is being made in kitchens far from my home…it’s as if we are celebrating the holiday at the same table.
Tonight I’m preparing cranberry sauce, cherry pie and one of our favorites we call "Jill’s Pecan Recipe." Here it is if you’d like to try it:
1 pound pecans
1 egg white
1 Tbsp water
2 Tsp vanilla
1 1/2 Tsp salt
1 cup of sugar
Heat oven to 300 degrees. Whip the egg white, 1 Tbsp water and 1 Tsp vanilla until frothy. Pour over nuts (I like the nuts frozen as they seem to keep their color and texture better) and mix until nuts are well coated. Add sugar, salt and 1 Tsp vanilla and mix well. Pour onto foil lined cookie sheet. Bake pecans for 45 minutes turning the nuts over ever 15 minutes. Remove nuts from foil when cooled.
I think you’ll like them!!
Textures ~ Fall In by Kim Klassen and Square 170 by Skeletal Mess (Shadowhouse Creations)
Happy Thanksgiving one and all!
Tagged: , MagicUnicornVeryBest , TATOT
1 cup sun-dried tomatoes, drained and chopped
1/2 cup crumbled goat cheese
1/2 cup toasted pine nuts
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1. Heat oven to 375°F. In medium bowl, stir together sun-dried tomatoes, goat cheese and pine nuts.
2. Separate dough into 8 triangles. Place about 3 tablespoons sun-dried tomato mixture down the length of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
3. Bake 16 to 19 minutes until golden brown.
Tagged: , General Mills , Pillsbury , crescent rolls , pine nuts , goat cheese , sun-dried tomatoes , holidays , recipe , recipes