With the power back on, its time to replenish the cookie cupboard. 🙂 I had spied this Brown Sugar Cookie recipe in the Company’s Coming Cookies recipe book a few days earlier. This afternoon after lunch, with the oven still warm from lunch, I took a crack at making these treats.
Found the recipe in the box of powdered pectin for jams and jellies. Figuring the apple jelly might be an interesting experiment I bought a bottle of Blue Menu Apple Juice at the Atlantic Superstore. I didn’t see all the details of the product but upon closer inspection of the label, it had 60% less sugar and sweetened with Stevia. 😛
We don’t get to the city often (Halifax) and its about the only place we know that has decent donairs. So after a bit of searching we found this recipe online. Trying it out this morning. Super simple to make.
We tried a recipe online, that was featured on CTV Canada Am. Peach Amaretto Jam. It sounded good and amaretto in small amounts can add an interesting flavour. The recipe called for 1/3 cup. If I had my time back I would not have put that much, if any. So while the recipe worked to make 7 cups of jam, the flavour of amaretto is too powerful.
We did half of this slow cooker recipe with 2 chicken breasts, only change was to use just one clove garlic. Slow cooked on low for 4 hrs. It sat in the unplugged cooker for about 20 min by the time we got the other dishes together. A little dry for my liking, no fault of the recipe as it could of cooked for less time. The missus liked it and that’s all that matters. (click the image for a larger picture)
Found this recipe in a book and it sounded good. Make the dough, which includes cream cheese, and roll out like to a 9×12 sheet 1/4 inch thick. Well, there was more dough than that, so I rolled it out 9×18. Make up like a cinnamon roll and chill for 1/2 hr. Cut into 1/2 inch slices and bake for 10-12 min at 350F. Suppose to make 4-1/2 dozen cookies. Well, it didn’t quite go like that…