What’s Cooking?

December 13, 2018

With Christmas Parties, gifts and some of those delicious sweet eats that we all enjoy, I will send to you  some that we enjoy each Christmas…….

ELEANORA’s  BUTTER  NUT  COOKIES
from our family cookbook

1 cup butter, softened
1 1/2 cups sifted flour
1 cup powdered sugar
1/2 tsp. baking soda
1 tsp. vanilla extract
1 cup quick-cooking oats
1/2 tsp. almond extract
1 cup walnuts, finely chopped

Preheat oven to 325 degrees.
In a mixing bowl, combine butter and powdered sugar with a WOODEN spoon or sturdy beater, then add vanilla and almond flavoring.  Sift together flour and baking soda.  Mix in well, along with oats.
Roll dough into small balls the size of a marble; about 3/4 inch wide.  Place chopped walnuts on a sheet of wax paper.
Place balls on chopped nuts and flatten with a table fork to about 1 1/2 inches.  Slide each cookie off fork onto an ungreased baking sheet, walnut side up and about an inch apart.  Bake 15 minutes…This is a super nice delicate cookie for any event…but does not ship well….will yield about nine dozen….

CINNAMON  TEA  COOKIES
from the family cookbook

1 cup butter, softened
2 cups flour
3/4 cup sugar
4 tsp. cinnamon
1 egg, separated
1/2 cup ground pecans or walnuts
1 tsp. vanilla extract

Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter and sugar.  Beat in egg yoke and vanilla.  Combine flour and cinnamon, then blend in with a WOODEN spoon.  Form into balls, using a 1/2 teaspoon as a measure
Beat the egg white only until frothy.  Dip 1/2 of each ball into egg white then ground nuts.  Place, dipped side up, on ungreased cookie sheet, 1 inch apart.  Bake 12 minutes.   This cookie is not only good for tea time but is a favorite on the Christmas tray…Makes about 8 dozen…..Yummy gooood!!!!

CHRISTMAS  FRUIT  COOKIES
from our cookbook

1/2 cup butter, softened
1 cup brown sugar
1 egg
1 1/3 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup buttermilk
1 tsp. vanilla extract
3/4 cup chopped pecans
3/4 cup chopped dates
3/4 cup chopped candied red cherries
1/2 cup chopped candied green
pineapple
36 pecan halves

Preheat oven to 350 degrees.
Cream together butter and sugar.  Beat in egg.
Sift together flour, baking soda and salt.  Add  alternately with milk to butter/ sugar mixture. Stir in remaining ingredients except pecan halves.
Drop batter, by teaspoonfuls, onto greased cookie sheet.  Place a pecan half on top of each cookie and bake 8-10 minutes.  Do not over-bake; the cookies should remain waxy, not dry.
These keep very well in tins and will replace making a fruit cake.  Yields about 3 dozen and is so delicious.  **These also makes a very nice gift for anyone on your list…..

MUSTARD  STEAK
Bill Madigan

1 2 1/2 to a 3 pound chuck roast,  bone-in, 2 inches thick*
1 cup or more prepared yellow mustard

Wipe meat dry with paper towels and place on a plate.  Thickly frost meat all over with mustard.
Bill stated that it is very important that you let the steak set for 5 hours and that it does not need to be refrigerated or covered.
Get a very hot charcoal fire going.  Grill the meat quite close to the fire, planning 15 minutes per side for medium-rare.  The mustard will blacken an form a crust.  When meat is ready, give the grill a good whack.  The crust will fall away.  Thinly slice diagonally to the grain and enjoy as it is Fantastic!!!  We like this served with a Warm Spinach Salad and a baked potato…*Note.  This is best if you can have your butcher fix you a 7-bone chuck roast and most times they will do this by special request……I am aware that this is winter but try this as it is soooo Good!!!!!!! and the fact, “only a man would think up this recipe”

A little note regarding this past week and what we have been able to watch and hopefully learn from President/Patriot George H. W Bush…..Kindness and Love to all…..
Until next week,
God Bless,
Carol Jean

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