Sunday, February 17, 2013

Happy Heart Day!

Tried a new sugar cookie recipe this year and loved it! Messed up the first batch of frosting by substituting almond milk....made a second batch today that turned out perfectly creamy.

Ever frosted all your sugar cookies and then been perplexed at how to properly store them without making a mess? Tried this sandwich solution and discovered my cookies were sooooo easy to stack in a container! 

Sour Cream Sugar Cookies

1 C. butter
2 C. sugar
1 tsp. vanilla
3 eggs
1 C. sour cream
6 1/2 C. flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. nutmeg

Mix well. Roll out 1/4 inch thick. Cut with cookie cutters. Bake 8-10 minutes at 350*. Frost with your favorite icing. I use 1/3 C. butter mixed with 4 1/2 C. powdered sugar, 1/4 C. milk, and 1 1/2 tsp. vanilla. 

Saturday, February 9, 2013

Belgian Waffles

Through the bacon grease fog that engulfed my kitchen this morning, emerged one of the most delicious breakfasts I have ever attempted. These are delicious! Don't let the entire cup of butter scare you! Well...I suppose it should scare you...but all good things are made with real butter! I got this recipe from a dear friend and received permission to share it with you. I fed four hungry boys and two girls with one batch. They are so good, you can eat them plain. Now, I just need an extra waffle maker.  

Belgian Waffles
2 C. flour
3/4 C. sugar
3-1/2 tsp. baking powder
1-1/2 C. milk
2 eggs separated
1 C. butter, melted
1 tsp. vanilla

Combine dry ingredients and set aside. Beat egg yolks and add milk, butter, and vanilla. Stir into dry mixture until just combined. Beat egg yolks until stiff peaks form and fold into batter. Bake in a preheated waffle iron until browned. Serve with your favorite toppings. Fruit is wonderful with them.