On Monday morning we got a call from the store that sells our folding bench/picnic tables to tell us they sold the last one and could we bring another.
This weekend Jim was feeling much better but the weather didn’t cooperate enough for us to be productive on our outdoor projects. Two more days of rest never hurt anyone I always say.
The flavour sneeks up on you after you have taken a bite. When teh recipe calls for vanilla pudding powder and all you have is banana pudding powder? Improvise! Continue reading Banana pudding cookie dough
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.
Today we made up a new cookie recipe, we call them Peanut Butter Chocolate Pockets. A well balanced flavour and a stable cookie dough. The little video we made shows the folding technique and end results.
I had about 6-7 small apples that needed to be used up, so I made this simple dessert. I made up a streusel like that used to make a date square. And placed 3 cups of that on the bottom, pressed flat.
Gina found this recipe somewhere online, a very simple cookie to make. Makes a rich, delicate butter cookie.
Today we tried a new recipe, something we’ve never made before at home and that is apple fritters. Deep fried apple fritters.
When I made raspberry almond tarts several weeks ago, I had half the batter left over for the almond filling. I had put it in the fridge and told myself quite a few times to get something baked off so as not to lose the batter. Surprisingly the batter kept for many weeks.
First time making these type of cookies. The recipe said it would make 5 dozen… well, maybe… if you were using a teaspoon to scoop the dough. But the lemon rind flavor is nice and even tastes better the next day. Worthy to make again.