Monthly Archives: September 2010

Christmas Holiday Menu

Hello everyone,

Here are a couple more recipes from the same menu that I made..

Red and Green Vegetable Medley

1 bunch fresh broccoli, cleaned and chopped

3/4 cup water

1/4 cup unsalted butter

2 tbsp. olive oil

3 tbsp. lemon juice

1/2 tsp. dried basil leaves

1/2 tsp salt

1/4 tsp. black pepper

1 pint cherry tomatoes, halved

In a large saucepan, cook broccoli in water until tender. Rinse with cold water and drain well. In a large skillet over medium-high heat, melt butter and add oil. Stir in broccoli, lemon juice, basil, salt, and pepper. Cook over high heat 1-2 minutes, stirring constantly.  Add tomatoes and toss.

Peachy Sweet Potatoes

2 large sweet potatoes, peeled and cut into pieces

6 cups water

2 tbsp firmly packed dark brown sugar

1 tsp. lemon juice

1 tsp. salt

1/4 tsp ground cloves

2 cans (29oz. each) peach halves, drained

In a large saucepan, cook potatoes in boiling water 25-30 minutes or until tender; drain. Cool to room temperature. In a large bowl, mash the potatoes.  Mix in the next 5 ingredients, beating until smooth. Preheat oven to 400 degrees. Place peach halves in an ungreased 9×13 baking pan. Using a pastry bag fitted with a  large star tip, pipe potato mixture into center of each peach half. Bake for 15 minutes or until potato mixture is light brown.

I have been working on the cake for Rays office fund-raiser today. I got the teddy bear molded from rice crispies and the cake baked. I just have to make the frosting tonight. Tomorrow I have a hair cut appointment and need to do some shopping, so I am trying to get what I can done today. I can’t seem to make any cakes in one day like so many other decorators. Too slooooooowwww I guess….

Well enough for now tonight anyway…


Posted by on September 30, 2010 in Christmas Menus


Shrimp Mousse

Hello Everyone,

Here is the first recipe for a Christmas, Thanksgiving, or New Years menu. I first made this menu when I was 20, it was for some friends of my parents as a gift to them. I did get this menu published in our local newspaper a few years ago! Another funny story about this recipe also. A couple of years ago my mom saw this and wanted to make it, I thought that was great! My mom and step-dad had come back from AR with some fresh shrimp that they kept in dry ice driving all the way back from there.  I had come up with a menu for Christmas to go along with this. Well Christmas day came and we all went to a relatives house for dinner. My mom brought in this 9-inch square pan of something kinda gray and white looking. It did not resemble the one I had made several years ago. I thought well I’ll try it and see. Well it had an odd, off sweet taste to it,  not good at all. I asked her what did you put in this??? Well the recipe calls for heavy cream and instead of following the recipe she put non-dairy fat-free cool whip. Yep you read it right, cool whip with shrimp. Well needless to say we all didn’t eat it. I asked her WHY didn’t you follow the recipe?? She said well I can do what I want with the recipes given to me! Problem is when I make stuff and she tries making the same thing she always complains that it doesn’t taste like mine did. Well she will substitute thing’s that do not go well with recipes…  I have given up on giving her any recipes, because I know she won’t follow them… So here is the recipe, I hope you all enjoy it and please no cool whip! That stuff is nasty anyway!!!

 Shrimp Mousse:

12 oz, frozen cooked and peeled shrimp (2 cups) thawed and finely chopped

1/2 cup finely chopped celery

3 tbsp lemon juice

2 tbsp white wine

1 tsp. prepared horseradish

1 tsp black pepper

1/2 tsp. salt

1/4 cup water

1 envelope unflavored gelatin, I use Knox.

1/2 cup heavy cream

4oz. (1/2 of and 8oz package) cream cheese, softened

1/3 cup mayonnaise

Avocado slices and crackers to serve with.

To marinate shrimp: combine shrimp, celery, lemon juice, wine, horseradish, pepper, and salt in a large bowl. Cover and refrigerate 8 hours or overnight. In a small saucepan, soften gelatin in water. Place over low heat, stirring until gelatin is dissolved. Remove from heat, cool to room temperature. In a large bowl, beat cream until stiff. Stir in gelatin mixture, cream cheese, mayonnaise, and shrimp mixture. Pour into a greased 8-inch-diameter ring mold. Stirring occasionally, chill until mixture begins to set; chill until firm. To unmold, dip mold into hot water up to rim and invert onto a serving plate. Serve with avocado slices and crackers.

Well until next time and with five more recipes to come this week!!!

Amanda 🙂


Posted by on September 29, 2010 in Christmas Menus


Honey History

Hello everyone,

Here is my last post about honey; Honey is as old as written history.

Honey is an organic, natural sugar alternative with no additives that is easy on the stomach, adapts to all cooking processes, and has an indefinite shelf life. I like to make lemon tea with honey when I have a cold/flu. It soothes a sore throat and upset stomach.

Honey History: Honey is as old as written history, dating back to 2100B.C. where it was mentioned in Sumerian and Babylonian cuneiform writings, the Hittite code, and the sacred writings of India and Egypt. It is presumably even older than that. Its name comes from the English (hunig), and it was the first and most widespread sweetener used by man. Legend has it that Cupid dipped his love arrows in honey before aiming at unsuspecting lovers. In Old Testament of the Bible, Israel was often referred to as “The land of milk and honey”. Mead, an alcoholic drink made from honey was called “nectar of the gods”, high praise indeed. Honey was valued and often used as a form of currency, tribute, or offering. In the 11th century A.D., German peasants paid their feudal lords in honey and beeswax Although experts argue whether the honeybee is native to the Americas, conquering Spaniards in 1600 A.D. found native Mexicans and Central Americans had already developed beekeeping methods to produce honey. In days of old, honey has been used not only in food and beverages, but also to make cement, in furniture polishes and varnishes, and for medicinal purposes. Bees perform the vital service of pollinating fruits, legumes, vegetables and other types of food-producing plants in the course of their business of honey production. This info was provided to me by the University Of Idaho extension office and by Peggy Trowbridge Filippone, Guide.

I have 3 cakes this week, 1st one I am getting done today for a veteran. He just wanted a devils food cake with white frosting! Which is unusual we normally make more decorated cakes for the VA home, but not this time. I bought a cake stencil and some chocolate jimmies to use on it. I normally handwrite on the cakes, but I wanted to do something different this time.  My 2nd cake is for my husband’s office. They are having an auction to help raise money for there annual Christmas party. I am making my chocolate cream cake and decorating it with a fall theme. I am molding some chocolate scarecrows and molding a teddy bear to look like a scarecrow for the top of the cake. I want to pipe on pumpkins, wheat stalks, ect..  It should turn out cute. It will be interesting to see how much the cake sells for!!! My last cake for the week is for a nursing home resident. I don’t know yet what I want to make. My last 2 cakes to them were not up to my standards. I was sick, just some of the Sarcoidosis complications. I had went to the ER the night before, so I was wiped out. I made just 2, 9-inch round cakes. One was white and pink the other was all chocolate. I know they tasted good, so I guess that’s what really counted the most. I did get a thank you card from the pink and white cake, the lady said the resident just loved it! I want to make something really pretty for the Saturday cake. Maybe something with roses since I LOVE to make roses!!!

Well I better go for now, I need to get the cake done and work on some other recipes. Keep checking back I’ll be posting a Christmas menu that I made for some friends several years ago. It is a little different, I know Christmas is far away yet, but it’s never to early in my mind to plan for it!!!

Until next time..

Amanda 🙂

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Posted by on September 27, 2010 in Baking & Cooking with Honey


Passing the Time.

Hello Everyone,

As some of you may already know from my Facebook page that my godmother passed away this week. I guess they were putting in a new pace maker and something went wrong. They have already cremated her body and plan on having a memorial service for her next spring. I can’t say I was very close to her because truth be told I wasn’t. Even though she was my godmother, I didn’t have a lot of contact with her. We both worked in the nursing home where she lived, she had been there for over 20 years I think. I just worked there a little over a year split between 2 different times I was employed there. We never talked to each other much when I was there, she was always busy with the laundry, and me with the residents.. Ruthie is what we called her, and her and her husband were married just after my mom and dad got married over 35 years ago.  Ruthie is some of my cousins grandmother also. When we saw her she always told me how much I looked like my grandma Shirley, and it’s true I do look a lot like her. I got all my baking skills from her too.  I posted how sorry I was to one of my cousin’s FB page last night and said did you know she way my godmother? Well this cousin removed my post.. I don’t understand why at all, I was just expressing how sorry I was. I have never been close to any of my cousins, I don’t know if it’s because of all the moving we did or what. I am the oldest on both sides of my family, I am the first grandchild for both sides also. I feel like a lot of the time most of them don’t want to be around me.. Which is puzzling to me… I haven’t ever talked bad about any of them or anything. I don’t look like any of them either… I am as different as night is day to most of them. I have 10 first cousins altogether and several 2nd and 3rd ones. I guess that is what happens nowadays with families spreading apart… Is it this way with everyone or just my family??? I need to remember not to be so sensitive myself, with all the steroids and other meds I am on, I get my feeling’s hurt very easily.  I woke up crying this morning from a bad dream, I don’t remember what it was about now.. Last night I was going through some of my cookbooks, (I am working on a Thanksgiving menu to post here later). At first my husband thought I was planning it of my family, I said no just for us for right now. I haven’t even thought about what to do for Thanksgiving yet, there’s just too much bad family crap going on right now. My mom and step-dad will be in AR for the holiday and I don’t know about my grandparent’s or my aunt that lives here. Ray and I need to go visit his aunt, she’s live 2 hours from us and is 85, so she may not be around too much longer.. Who knows what will happen.  I told Ray last night that we really need to get my will in order. I don’t know if I am going to make it through this time… The Dr. told me that I have to stay on blood thinners for a while, because of the way the vein heeled behind my right knee. It’s still open even through the clot is gone and she said I could get another blood clot very easy. So I know with taking blood thinners there is no way I can ever have children, it would give birth defects ect..  I am ok with this, I came to terms with this a long time ago. While it makes me sad sometimes and I sometimes wonder what it would be like to have kids.. The Lord knows what is best for me even though I may question why me Lord??? I know right now I am to ill for anything anyway. Ray said when we move I can get my fur baby, a female Pomeranian. I would really like to get 2, one red and one white. Call them Fireball and Icee hehehe… I  don’t know yet…

Well enough for now, I’ll try to post the rest of my honey information tomorrow…

Amanda 🙂

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Posted by on September 24, 2010 in Uncategorized


More Honey Information

Hello Everyone,

Honey has been a favorite sweetener since prehistoric times and still has advantages over sugar even today. Honey is composed of two simple sugars, glucose and fructose, honey is absorbed in a different manner and therefore causes a slower, more gradual rise in blood sugar. Because honey has a  slightly higher percentage of fructose than sugar, it tastes sweeter, and less is required for equal sweetness. Honey contains small amounts of numerous vitamins and minerals, but not enough to fulfill and of the body’s daily needs. Remember that honey does contain calories, and cannot be used freely by a diabetic and is not recommended for infants formulas. The flavor, aroma and color of honey vary with the kind of  flowers from which the bees gather the nectar used to make the honey. The fructose gives honey its sweet flavor, and the nectar adds the characteristic taste of the floral source to your recipes. the most common varieties are alfalfa, catsclaw, clove, cotton, horsemint, mesquite, white brush, Chinese tallow, huajilo and wild flower. Generally the lighter the honey, the milder the flavor. If a stronger flavor is desired for your recipe, use a darker, stronger flavored honey; if a more delicate flavor is desired, use a lighter milder flavored honey. Honey can easily be substituted for sugar as shown with common recipe favorites her on my blog and with other recipes. Due to honey’s ability to retain water, products made with honey tend to remain moister longer than similar products made with sugar or other sweetener. Some minor adjustments may need to be made to a recipe when substituting honey for sugar.

1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of  sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.

2. Lower the baking temperature 25 degree and watch your time carefully since products with honey brown faster.

3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 per cup of honey.

4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. this will reduce the acidity of the honey, as well as increase the volume of your product.

I delivered the Mission cake today and it all went well, they were very happy to see the cake!! Made me feel good. I have just one more cake for this month and it’s for a vet on Tuesday. All he wants is devils food cake with white frosting, so that one will be an easy one to take care of.

I am still sick, I had 2 Dr appts this week, plus a pelvic ultrasound. I have to stay on blood thinners for a while longer. My blood clots are dissolved, but one of then could come back. With the way my Dr described the vein it looks like a pen tip and it’s open and could clot again very easily. I hope and pray that it wont!!! The steroids are keeping me awake and giving me a lot of energy. Sometimes it’s nice other times I would just like to rest and sleep!!!

Well I hope everyone out there in cyberspace is doing well!!

Until next time..

Amanda 🙂

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Posted by on September 23, 2010 in Baking & Cooking with Honey



Hello everyone,

Here are some baking, cooking, and storage basics about honey.

Honey Tips and Hints:

It’s very easy to substitute honey for sugar in your recipes. Honey is up to twice as sweet as table sugar, so you will need to reduce the amount called for in the recipe by 1/3 to 1/2 honey for granulated or table sugar. In addition, since honey is composed of up to 18% water, you will need to reduce the liquid called for in baked good-by about 1/5. When baking sweets,  you should also lower your oven temperature by 25 degrees F. (15 degrees C.) If you are measuring honey by weight, 1 cup will weigh 12 oz. To help that honey slide smoothly from your measuring utensils, simply  lightly coat the utensil with vegetable spray before measuring the honey. Unless the recipe calls for sour milk or cream, some cooks add the merest pinch of baking soda to the recipe of baked goods to counteract the slight acidity of the honey which may cause overbrowning. Since it has the ability to absorb and retain moisture, honey is used in the industry to keep baked goods moist and fresh. Use honey in baked goods if you plan to mail to keep them bakery-fresh. Honey is also an excellent choice to use in salad dressings, since its emulsifying qualities make it a perfect stabilizer.

Honey Storage

Storing honey is easy. Simply keep it in a cool location away from direct sunlight in a tightly covered container. It is not necessary to refrigerate honey. In fact, it’s much easier to handle if you don’t. Honey may be frozen, although there’s really no need. Do not be alarmed if stored honey becomes cloudy. This is called crystallization. It is not harmful nor it is any indiction of deterioration. In fact, honey has an indefinite shelf-life thanks to its high concentration of sugar. Raw honey with high pollen count will crystallize even faster, and cold temperatures also cause crystals. Crystallized honey is one of the many forms intentionally produced for purchase be many beekeepers. If your honey crystallizes, you can easily re-liquefy it by gently heating the jar in a pan of hot water, stirring while heating. Do not overheat as heat may alter flavor and color as a result of cartelization of the sugars.

Since I have several recipes that call for honey I wanted to write some of this down to help anyone. I love baking and cooking with honey or just drizzling it on hot bread!!!

I have 1 Angel cake this week, it’s for the Lighthouse Rescue Mission. I make a 11×18 sheet cake (which takes 3 cake mixes) and 2 dozen cupcakes. I don’t get very fancy with it, it’s all for all the men’s Birthday’s for the month. I have a few Dr appts to this week so there is my week!! LOL!!

I’ll have more honey hint’s and tip’s through the week. It’s from the University of Idaho Food Safety class we had awhile back.

Until later!!

Amanda 🙂

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Posted by on September 20, 2010 in Baking & Cooking with Honey


Ham and Potatoe Dish

Hello everyone,

I made up this recipe last night and my husband loved it. Now, I know it’s not for everyone, anyone on a diet or anyone that has dairy allergies better stay away from it!! I don’t normally make potatoes this way, I just wanted to use up some ingredient’s in the refrigerator. Enjoy!!

Ham and Potato Dish

8 medium potatoes, peeled and slice paper-thin.

4 cloves garlic, minced

5 green onions, minced

2 springs fresh rosemary, minced

Kosher salt and freshly ground black pepper

1/2 lb. smoked ham, chopped

2-1/4 cups heavy cream

2 cups shredded cheese, your choice..

Butter a 9-inch square deep-dish glass pan. Heat oven to 400 degrees. First layer 3 potatoes on bottom on pan, sprinkle with salt, pepper, onion, garlic, and rosemary. Last layer on some of the ham, repeat until all the potatoes, ham, garlic, and rosemary are used up. Lightly salt and pepper each layer (optional). Pour heavy cream over entire dish tapping pan on counter lightly to get the cream evenly distributed over mixture. Cover with aluminum foil and bake for about 2 hours until potatoes are very tender. In the last 15 minutes of baking, cover top with cheese and let it melt and get crispy on the edges. Let dish rest for 15 minutes, give it time to set… Enjoy everyone!!

I have a VA cake to get baked today and Ray is going to deliver it on Saturday. The vet likes airplanes, so I’ll be using the cross pan to make a plane. It’s one I saw on Wilton’s webpage and have been wanting to make for a while. My mom has an airplane cake pan, but they are out-of-town and I don’t want to use it anyway. I want to try this other one and see how it works out.  I am feeling a bit better, the steroids are giving me a buzz all the time.. Which is ok when I want to get stuff done around the house, but it doesn’t help me sleep at all. Right now I feel kinda weird, because I had to take a pain pill. On Tuesday Ray took me to the ER late that night, I can’t tell between my lung pain and a heart attack. I am waiting to hear from a cardiologist to see what they would like to do.. So for right now I’m just trying to stay calm and away from my family. I talked to my mom awhile ago, and all the same family crap, she thinks I don’t know what all goes on, but I do. I told her to stop underestimating me and what I know!! It pisses me off when she does that!!! I finally had to tell her I needed to go take a nap, my stomach is hurting, which is true right now… 

Well goodbye for now!!

Happy baking and cooking everyone!!! 🙂

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Posted by on September 16, 2010 in Casseroles


Angel Cakes and French bread

Hello Everyone,

I made an Angel cake last week for a mentally challenged adult. I didn’t get to meet him, he wasn’t there when I delivered the cake Friday. I decided to make a puppy for him. When I called the place where he goes I asked the lady that picked up the phone what he would like, she said she didn’t know. Then I asked well is there someone else there that works with him that could tell me??? It was then she started telling me that well he likes gardening, cat’s and dog’s, I said ok sounds good. I don’t know why she told me at first that she didn’t know anything about him, I don’t know weird… I have 3 cakes this week, 2 go to a nursing home and the other one goes to the VA home on Saturday. I have a lady and a man to make cakes for on Wednesday. I’ll have to think about what to do. I need to bake the cakes today, so I guess I better get my thinking cap on!! LOL!! Ray bought me one of the Wilton’s fondant impression mats the other day, it say’s Happy Birthday on it. I want to use that one for the lady’s cakes. I’ll just frost under the fondant with my buttercream then put a small overlay of fondant on top,  I hope it will look the way I am seeing it in my head anyway… For the mans cake I’m just doing to make something with chocolate. I don’t know about the vets cake yet, I haven’t thought that far ahead yet…  

 I haven’t been feeling to well lately. I am back on steroids and what a bummer that is!!! My Drs. nurse called me this morning and said all the blood tests they ran on me didn’t come back very well.. I don’t know about the blood cot in my leg yet. They did an ultrasound last week to see if it had dissolved behind my right knee. I hope they call me back today…

I have been having  A LOT of family problems lately. My aunt was here from SC and we had a family lunch party for my grandfather last week. I didn’t know until after I got there that my brother was coming with his girlfriend and 3 of there young, loud, and snotty kids. Talk about a nightmare situation for me. I don’t want anything to do with my brother. I have forgiven him for my own sanity and health, but that doesn’t mean I want to be around him!!! If  my aunt hadn’t been there I would have left, I am mad at my mom for not at least warning me that he was coming. When I talked to her later about it she just said well he is your brother and he is a part of the family! I said he’s not me brother anymore after what he did to me. Even that day when I went into the kitchen I was waiting behind everyone to get my plate he says really loud HELLO MANDY! It was in a mocking tone of voice and I just wanted to leave. My mother knows how I feel now about my brother, but she won’t do anything about it. You see she is an enabler, she won’t talk to him, because he has always been her favorite she’ll never admit to it, but it’s true. Ok enough of my bitching for now, on to better thing’s!!!

This French Bread recipe is the bread that I won the Idaho Wheat Growers award with at the state fair this year. I was so happy to win, they gave me $50 bucks!!!

French Bread

3-3-1/2 cups bread flour or all-purpose flour

1 tbsp. sugar

1 tsp. salt

1 package regular or quick active dry yeast. (2-1/4 teaspoons) 

1 cup warm water (120 to 130 degrees)

2 tbsp. vegetable oil


1 egg white

1 tbsp. cold water

Poppy seeds or sesame seeds

In a large bowl, mix 2 cups of the flour, the sugar, salt, and yeast. Add warm water and oil. Beat with an electric mixer on low-speed for 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 at a time, to make a dough easy to handle (dough will be soft). On a lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Grease a large bowl with cooking spray or shortening. Place dough in, turning once to grease all sides. Cover and let rise in a warm place for 1 hour 30 minutes to 2 hours or until dough has doubled in size. ( Rising time is longer than for traditional bread, which gives the typical French bread texture). Dough is ready if indentation remains when touched.  Grease large cookie sheet with cooking spray or with shortening; sprinkle with cornmeal. Gently push fist into dough to deflate; divide in half. On lightly floored surface, roll each half into a 15×8-inch rectangle. Roll dough up tightly, beginning at 15-inch side, to form a loaf. Pinch edge of dough roll to seal. Roll gently roll back and forth to taper ends. Place both loaves on cookie sheet. Cut 1/4-inch-deep slashes across tops of loaves at 2-inch intervals with a sharp knife. Brush loaves with cold water. Let rise uncovered in warm place about 1-hour or until dough has doubled in size. Heat oven to 375 degrees. In a small bowl, mix egg white and 1 tbsp. cold water; brush over loaves. Sprinkle with poppy seeds or sesame seeds. Bake 25-30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet to wire rack; cool. 

For Crusty Hard Rolls:

Grease large cookie sheet with shortening or with cooking spay; sprinkle with cornmeal. After deflating dough, divide into 12 equal parts. Shape each part into a ball; place on cookie sheet. Brush rolls with cold water. Let rise uncovered about 1 hour or until dough has doubled in size. Heat oven to 425 degrees. In a small bowl, mix egg white and 1 tbsp. cold water; brush over rolls. Sprinkle with poppy seeds or sesame seeds. Bake 15-20 minutes or until brown. 12 rolls. Recipe by Betty Crocker, Better Baking for Today baking book.

Enjoy!! 🙂

Until next time…


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Posted by on September 13, 2010 in Breads


State Fair Winnings

Hello everyone,

I picked up my entries on Monday, well just the ribbons and tags. I threw away all the breads, cookies, ect… Something really funny happened through. I had entered some cookies called root bear float cookies, and I got an Honorable Mention for them. (Recipe Below) On the back of the tag it said “Great taste, very creative idea. May want to consider making them a little smaller to help with appearance”. When I was entering my stuff several of the kids that were taking stuff back to where the categories were, kept saying they looked really good and wanted to try them. On Monday when I got to the fair the Superintendent said someone took the other 3 cookies that were left on the plate! I just laughed and said that’s ok I was just going to throw them away, she said she asked everyone in her department if they knew what happened and they all said no… So who know’s who took them, I guess they really wanted to try them, but after 8 days sitting on a shelf??? Ewww, they were still wrapped in the plastic the fair provides for our entries, so oh well!! LOL!!! I got 10, 1st places, 16, 2nd places, and 8, 3rd places, I entered 61 items 34 of them placed not bad. Since I was sick and made everything in 2-1/2 weeks!!! I am going to be working on my decorated cakes for the next several months so they are done and out of the way. I already know what the theme is for next year, its “How The West Was Fun”…

I have taken 4 Angel Cakes this month, I’ll talk more about them later. This weekend I am going to be working on a cake for my Grandpa’s Birthday. My aunt is coming from SC, and we have already talked about having a BBQ for him. He has been through a lot with my grandmother being as sick as she is and all the stuff with my other aunt who moved down close to them from another town up north. A lot going on there is all I will say about that…   

 My fever’s are back they haven’t been any higher than 100.4, having a fever everyday really wears me out.  I am very anemic also. A normal iron level is 50 and mine is 15, so far I have been able to tolerate the iron pills the Dr. gave me. I am having a CT on Friday to see if the lesions have spread, I hope they haven’t…

Here is the cookie recipe:

Root Beer Float Cookies:

1 cup packed light brown sugar

1/2 cup unsalted butter, (1 stick) softened

2 cups all-purpose flour

1/3 cup crushed root beer candies crushed, about 10 candies

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/8 tsp. cinnamon

2 eggs

Root beer Glaze:

1 cup powdered sugar

4-5 tsp. root beer

Additional root beer candies, crushed for decorating the tops of cookies

Heat oven to 350 degrees. Grease cookie sheets lightly with cooking spray. In a large bowl, beat the brown sugar and butter together until fluffy. Stir in remaining ingredient’s, expect the glaze ingredient’s. Drop dough by a teaspoonfuls and bake for 8-12 minutes. Just until they start to brown around the edges. When cookies are cool lightly drizzle icing on top and top with crushed root beer candies.

I hope you all enjoy these!!

Until next time..

Amanda 🙂


Posted by on September 1, 2010 in Cookies