CHRISTMAS COOKIES

I am a "list maker" and one of the lists I thoroughly enjoy making is my holiday baking list. From October through early December, I pour over my old tried and true recipes then surf the web for new recipes I want to try. I make a ton of cookies for Christmas, so I'm always on the hunt for a new one to try.

Below are three great Christmas cookie recipes; I hope you and  your family enjoy them.

click on the link under the

photo for the recipe;

Chocolate-Peanut Butter Cookies

 

These are made with a spritz type dough that is baked in a mini muffin pan and when they come out of the oven and are still piping hot, you press a FROZEN mini-Reece cup into the cookie; they are wonderful and look very pretty on any cookie tray.

 



Cream Cheese Spritz Cookies

Spritz cookies are traditional at Christmas, however cream cheese spritz cookies are even better!! They are similar to a shortbread cookie in overall taste, however, they are light as a feather and crispy. You can make them look "holiday ready" with a tiny chip of maraschino cherry in the center or dust them with holiday sprinkles.

 

Chewy Molasses Cookies

 

The aroma of these molasses cookies, hot out of the oven, says "Christmas" to me. They are gently spiced and (if you keep them in an airtight container) will stay soft for days. They truly are a PERFECT holiday cookie.





FRUIT CRUMB BARS

This is one of those wonderfully versatile recipes that is just as good with apple filling, as it is with cherry filling, or blueberry; whatever your family likes the best.

The crumb crust/topping goes together in just a couple minutes with the food processor and if you can wait long enough for the bars to cool down to room temperature, they cut beautifully. We (obviously) couldn't wait that long (in the photo below).

CRUMB CRUST/TOPPING
3 cups all purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup COLD butter (cubed)
1 egg, beaten

Put the flour, sugar, baking powder salt and cubed butter into the food processor and pulse until well mixed.  If you don't have a food processor, do it with a pastry cutter and work it until the butter is well mixed. Add egg and mix well (it will look like coarse sand).

Press HALF of this mixture into a greased 9" x 13" baking dish.  Top with fruit filling and top with the other half of the crumb mixture.

Bake at 375° if you are using a metal baking pan or 350° if you are using glass, for 40 minutes or until top crumbs are light golden.

If you cool the bars completely before you cut them,

they will cut very neatly (it is not necessary, but it

makes for a prettier presentation.

 

CHERRY FRUIT FILLING (or use your favorite filling)
(2) 14 ounce cans tart pie cherries packed in water
1 1/2 cups sugar (DIVIDED)
4 tablespoons + 2 teaspoon cornstarch
pinch of salt
1/2 teaspoon almond extract (do not leave out)

Drain the cherries, but save the juice.  Put one cup of the juice in a saucepan and add HALF of the sugar, the cornstarch and salt. Bring to a boil and cook until nice and thick.

Remove from heat and stir in the OTHER HALF of the sugar, the cherries and the almond extract. 

Glaze   (optional)
2 tablespoon butter melted
2 cups powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (do not leave out)

While bars are still a little warm, mix 2 tablespoons melted butter with 2 cups powdered sugar, about 3 or 4 tablespoons of milk and 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract. Whisk until smooth and drizzle over fruit bars.

RUMS #43

Es ist wieder RUMStaaaag!!!!!

 

 

 

In aller Kürze:

 

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. 

 

Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag einen Post, in dem Du zu RUMS verlinkst - und das als LINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.
Unter den Fotos findest Du das Verlinkungstool. Da trägst Du den Link von Deinem Blogpost (nicht nur vom Blog), Deinen Namen und Deine Mailadresse (die bleibt unsichtbar) und ZACK - es RUMSt auch bei Dir!

Welcome at RUMS - all about the girls on Thursday

You may show everything you made BY yourself FOR yourself. No matter if you sew, embroider, knit, crotchet, tinker, weld or whatever handicraft you can imagine. You are allowed to advertise, to link any raffle, do a handstand, post a dancing video - the only rule is: by yourself for yourself.

Write a post about your stuff on Thursday and backlink to RUMS (real link, not just text). Without a backlink, you can't link here. You'll find the linking tool right below the pictures. Just enter your post's link (NOT just the blog adress, this won't work), your name and mail adress (won't be visible) and - hey, presto! There's RUMS for you!

  (Danke an Luci für die Übersetzung!! <3)

Letter Offering travelling Reimbursement to employee

--------- Company Letter Head -------

http://draftletters.blogspot.com/

To           : Mr. K Dessasekara.

From      : COO

Date       : 10th September 2011

Subject  : Reimbursement Of Vehicle Expences

Dear Mr. Kavindra,

We are Pleased to inform you that you are entitled to Traveling Reimbursement with effect from 15^th October, 2011. 

Hence, your will be able to reimburse Traveling expenses up to Rs 60,000.00 with effect from the above date.

We wish you good luck and look forward to your voluble contributions and support towards the success of the corporation

Yours sincerely,

…………………………….

D. Jayathilake
CHIEF OPERATING OFFICER

CAR INSURANCE CO.(PVT) LTD

Warning to Fellow Bloggers

 

 

A sweet blogging friend recently emailed me and said that she saw one of my recipe photos posted on another persons recipe blog. It was disturbing, but it wasn't the first (and probably not the last) time this has happened to me, so I tried not to over react.

But today, totally by accident, I ran across another web page (from Indonesia, no less!!) that had a TON of my recipes and photos posted as if they were this persons own work; not a single mention or link back to my recipe page at all!! So I started looking around the Internet, and I was shocked to see how "common" this practice is. 

So far, it seems that all of my photos that were swiped, were one's I posted before 2011. I'm guessing that must be, because in 2011, I started putting my name on my recipe photos; evidently, people don't like to steal photos that are labeled (I wish I had known that!!)

The funny thing is, is that I'm a terrible photographer!! Why are they stealing MY photos when there are so many great ones out there? Maybe mine are the ONLY ONES not labeled(?)

Lesson for the day:

 

PUT YOUR NAME ON ALL OF YOUR RECIPE PHOTOS MY FRIENDS!! and not just in the corner of the photo either because I've had people tell me that "thieves" are just cropping the authors name off of the edge of the photo and re-posting it.........Grrrrr!!

I am slowly going back through and labeling my old recipe photos, but it is a pain to do.

Thanks for listening to my rant.
Coleen

RUMS #42

Es ist wieder RUMStaaaag!!!!!

 

In aller Kürze:

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. 

Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag einen Post, in dem Du zu RUMS verlinkst - und das als LINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.
Unter den Fotos findest Du das Verlinkungstool. Da trägst Du den Link von Deinem Blogpost (nicht nur vom Blog), Deinen Namen und Deine Mailadresse (die bleibt unsichtbar) und ZACK - es RUMSt auch bei Dir!

Welcome at RUMS - all about the girls on Thursday

You may show everything you made BY yourself FOR yourself. No matter if you sew, embroider, knit, crotchet, tinker, weld or whatever handicraft you can imagine. You are allowed to advertise, to link any raffle, do a handstand, post a dancing video - the only rule is: by yourself for yourself.

Write a post about your stuff on Thursday and backlink to RUMS (real link, not just text). Without a backlink, you can't link here. You'll find the linking tool right below the pictures. Just enter your post's link (NOT just the blog adress, this won't work), your name and mail adress (won't be visible) and - hey, presto! There's RUMS for you!

  (Danke an Luci für die Übersetzung!! <3)

REQUEST LETTER TO SEND THE TELECOM BILL BY POST

http://draftletters.blogspot.com/

28th February 2013

Billing Manager
Telecom Axitata PLC
Union place
Colombo- 02

Dear Sir,

REQUEST TO SEND THE TELECOM BILL BY POST

Telecom No          : 0772 -262641
Account Number   : 11632054

Under to above Account number we have purchased a Telecom broad band connection for our office purposes. However, it is noted that the Monthly bill is not receiving continually to us by your courier service. Therefore, request you to send the Monthly bill to following address by post. Details are as follows
 _______________________________
 Mesothelioma Management Co. Ltd
 No: 235
 1st Floor
 Mesothelioma Mawatha
 Colombo -03
_______________________________


Thank you

Yours Faithfully


…………………………..
__ __ __ Kumara
ACCOUNTANT
Mesothelioma Management Co. Ltd  

RUMS #41

Es ist wieder RUMStaaaag!!!!!

 

 

 

In aller Kürze:

 

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. 

 

Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag einen Post, in dem Du zu RUMS verlinkst - und das als LINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.
Unter den Fotos findest Du das Verlinkungstool. Da trägst Du den Link von Deinem Blogpost (nicht nur vom Blog), Deinen Namen und Deine Mailadresse (die bleibt unsichtbar) und ZACK - es RUMSt auch bei Dir!

Welcome at RUMS - all about the girls on Thursday

You may show everything you made BY yourself FOR yourself. No matter if you sew, embroider, knit, crotchet, tinker, weld or whatever handicraft you can imagine. You are allowed to advertise, to link any raffle, do a handstand, post a dancing video - the only rule is: by yourself for yourself.

Write a post about your stuff on Thursday and backlink to RUMS (real link, not just text). Without a backlink, you can't link here. You'll find the linking tool right below the pictures. Just enter your post's link (NOT just the blog adress, this won't work), your name and mail adress (won't be visible) and - hey, presto! There's RUMS for you!

  (Danke an Luci für die Übersetzung!! <3)

PECAN SANDIE COOKIES

I think of my dear sweet mother every time I make these pecan sandie's, they were her favorite kind of cookie; I think Keebler made them if I remember correctly. 

This cookie is buttery, sweet, tender and  they melt in your mouth (and there are NO EGGS). The cookie dough is formed into logs, then chilled, then sliced and baked at your convenience. 

This recipe makes a lot of cookies, so you can also bake part of them and save the rest of the chilled dough for later in the week!! It is also a great holiday recipe because they travel well and they are always a hit at cookie exchanges.

2 cups butter (no substitutions) room temperature
1 cup granulated sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon coconut extract (see note)
4 cups all purpose flour
1 cup chopped pecans

In the bowl of an electric mixer, beat the room temperature butter, sugar, salt and extracts until the mixture is light and fluffy (takes a few minutes and looks sort of like whipped cream when you are done).

Add the flour, one cup at a time, until well mixed. The dough will seem VERY thick, so a stand mixer works best but it isn't absolutely necessary. You will know you have mixed it enough when the cookie dough starts to come away from the sides of the mixing bowl.

Divide the dough into 4 logs about  2" in diameter. Roll the logs in plastic wrap and chill in the fridge for about an hour (or up to several days).

When it's time to bake, slice the cookie dough logs into 1/4" slices and roll (tops and bottoms) in granulated sugar.  Place on ungreased cookie sheet and bake at 350 degrees for  18-20 minutes (my oven took exactly 18 minutes) or until the edges are JUST STARTING to turn golden.

 

NOTE: You will not taste the coconut extract in the final cookie, but it lends a wonderful "background" flavor that is reminiscent of those great Royal Dansk Danish butter cookies that come in round tins at Christmas time.

Request letter for short term cash requirement from parent company

25^th September 2013

http://draftletters.blogspot.com/

Mr. ............. Amarasinghe

George Bracors Engineering  Ltd

No 25/10

Arcade Vindiyato Garden

Alacutus  place

Colombo

Dear Sir

Request a short term cash requirements from your company  

Hereby request to release a  amount of Rs 4,528,345.69 from Mesothelioma PLC  for MRDC to pay an advance payment for the tile works at Ground floor and which could include to contract B temporarily and once LPMC  paid to us we can settle this amount.

Your kind corporation is highly appreciated

Thank You

Yours Faithfully

…………………………………

Barak Obama
(Director)

OVEN BARBECUED CHICKEN

I made this for the first time a couple of weeks ago and it was an instant hit with Picky-Picky husband. As a matter of fact, he gave it a thumbs up three times before the dinner dishes were done (that is almost unheard of).

Basted with a maple flavored barbecue sauce; this recipe produces a mildly sweet and sticky-yummy chicken. Served with biscuits and corn on the cob, it is a great way to enjoy barbecue flavor (indoors) during the fast approaching winter season.

 

 

 



Start with a nice big chicken; I usually buy whole chickens that are about 4 pounds.  I split it down the back (removing the backbone) so that you can lay it out flat; it cooks very evenly that way.

 

Place the chicken (rinsed and patted dry) in a baking dish and brush it with the following quick-mix sauce:

 

1/3 cup REAL maple syrup (not pancake syrup)

1/3 cup ketchup

1 teaspoon (dry) salt free seasoning (I use Penzey's)

pinch of cayenne pepper (more if you like heat)

generous quarter teaspoon black pepper

1/4 teaspoon liquid smoke

 

Mix well  and pour over the chicken, making sure it coats everything.  Bake at 350° for  90 minutes*, basting every 30 minutes or so.

 



Any kind of (dry) salt free seasoning will work,

we like the Penzey brand

 



 

Mildly Sweet and Sticky, just right!!

 

We like a whole baked chicken, but I'm sure this would

work well on a cut up chicken too.

 

 

NOTE: I bake four pound chickens (at 350°) for about 90 minutes, but the baking time for YOUR chicken depends on how big it is.



HALLOWEEN Q-TIPS

This is more of an idea than a recipe, but it is SO CUTE and super quick and easy. Even the youngest "cooks" in your house can do this one easily and what a fun idea to have a bowl of these at your next "spooky" Halloween party.

All you need is some white lollipop sticks, some miniature marshmallows and some peanut butter chips; it is quick and easy!!

The lollipop sticks come in a couple different lengths, so whatever length you use, just try to cut them down (if necessary) so they are Q-Tip size. 

Push a miniature marshmallow onto each end. Dip the marshmallow into melted peanut butter chips and lay them on some waxed paper to cool.

I just melted a few peanut butter chips + and a drizzle of milk in the microwave until it was melted (about 20-30 seconds). Any flavor chocolate chips will work fine.

 

The kids will have a blast making (and eating) these fun Halloween treats.

RUMS #40

Es ist wieder RUMStaaaag!!!!!

 

 

 

In aller Kürze:

 

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. 

 

Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag einen Post, in dem Du zu RUMS verlinkst - und das als LINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.
Unter den Fotos findest Du das Verlinkungstool. Da trägst Du den Link von Deinem Blogpost (nicht nur vom Blog), Deinen Namen und Deine Mailadresse (die bleibt unsichtbar) und ZACK - es RUMSt auch bei Dir!

Welcome at RUMS - all about the girls on Thursday

You may show everything you made BY yourself FOR yourself. No matter if you sew, embroider, knit, crotchet, tinker, weld or whatever handicraft you can imagine. You are allowed to advertise, to link any raffle, do a handstand, post a dancing video - the only rule is: by yourself for yourself.

Write a post about your stuff on Thursday and backlink to RUMS (real link, not just text). Without a backlink, you can't link here. You'll find the linking tool right below the pictures. Just enter your post's link (NOT just the blog adress, this won't work), your name and mail adress (won't be visible) and - hey, presto! There's RUMS for you!

  (Danke an Luci für die Übersetzung!! <3)