Ground Hog or Pierre Shadeaux

Tomorrow is Ground Hog Day. Here in New Iberia, Louisiana it is Pierre Shadeaux Day. The ground hog has a southern “cousin”, the corypu (commonly known as a neuter rat). Just has in Penn here locals will gather in the early hours of to day to see if Pierre Shadeux sees his shadow. Who knows if either will see their shadow or not but with a colder than normal winter I am hoping that they predict spring is on its way to an early beginning. Especially with Mardi Gras two weeks from tomorrow. Parades will be so much nicer to attend not in the rain and temps in the high 30s.

Keep www.giftsetc.com in mind for those last minute Mardi Gras gifts. Our lapel wins are really great favors for guest of all ages. Check out our site for the details, on out fleur de lis jewerly.

Lemon Surprise Cake

Cake
1 18 oz yellow cake mix
1 3 oz box lemon gelatin (like Jello)
1 1/3 cup of water
2 eggs


Glaze
1 1/2 cup powdered sugar
1 teaspoon lemon extract
2 tablespoon water

In a large bowl mix cake mix, lemon gelatin, water, and eggs -- blend until moistened. Scarpe bowl occasionally while mixing. Beat 4 minutes at medium speed. Bake in one greased and lightly floured 13" x 9" oblong cake pan for about 35 to 40 minutes at 350 degrees.

To glaze use 1 1/2 cups powdered sugar, 1 teaspoon lemon extract, and two tablespoons of water, put in small sauce pan and bring to a boil stirring continously. With the tines of a folk poke holes about 1/2 inch deep into top of cake when done. Gently pour glaze evenly over cake.

After Holiday Cooking

For several weeks during the holiday season our family focused on the two C's as my grandmother would put it - Cooking and Company. For her the two went together. It is a tradition that continues with my family. My mother and I had several conversations about what we were going to cook, where was that recipe, the eventual outcome of the dish and who we would be serving it to or bringing it to as a gift. We both just love to bake during the holidays and enjoy sharing the results with family and friends. It seems after all the business of the seasons and eating way too much it took a few days to get in the cooking blog mode. I guess it may be because I am not a New Year dieter just a New Year leftover eater.

So here I go with my first rec of 2009. I was looking for something sweet as I must be having withdrawal of all the desserts, cookies and candies of the recent holiday season. I found the following recipe while looking in one of my Mom's (grandmother's) recipe folders. I hope you enjoy.

Happy reading and cooking and do not be affraid to make it your own dish!
Sincerely,
Marilynn

Holiday Cooking

I sincerely hope that you have had time to enjoy Holiday Cooking. Our family has a long tradition of baking and candy making for the holidays. Each family member has a favorite dish and we are so blessed that my Mother always tries to have at least one favorite for everyone to enjoy during the holidays. This year I have shared several of our favorites with you. I so look forward to additional postings in the coming year with recipes and entertaining tips.

Wishing you and yours a Happy Holiday Season - Merry Christmas and Happy Hanukkah!
Sincerely,
Marilynn
www.giftsetc.com

Holiday Brown Sugar Cookies

2 cups butter or margarine
1 1/2 cups brown sugar firmly packed
1 1/2 teaspoon of vanilla
4 cups flour
1/2 teaspoon salt
1 cup flaked coconut
1 cup chopped pecans

Reserve 1/4 cup of brown sugar. Using an electric mixture combine butter and 1 1/4 cups brown sugar until fluffy. Add in vanilla, mix well.

Swift together flour and salt. Slowly add dry ingredients to creamed mixture, mixing well. Hint add about 1 cup of dry ingredients at the time. Refrigerate for about 2 hours. After dough has chilled. Shape dough into logs about 1 1/2 inch in diameter.

Place in zip lock bag pecans, flaked coconut,and the 1/4 cup of brown sugar - mix ingredients well by shaking. On wax paper pour out pecans and coconut mixture. Roll logs into mixture coating the edge of the dough.

Cut dough into slices about 1/4" thick. Place on parchment lined baking sheets. Bake at 350 degrees for about 8 to 10 minutes or until golden brown. Remove from cookie sheet and cool on wire racks.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn

Holiday Oatmeal Cookies

January is Oatmeal Month. I will be posting additional recipes featuring Oatmeal as an ingredient. I just could not wait to post this one. In our family we have a long tradition of making cookies and candies as part of our holiday celebration. Many of these recipes have "special" ingredients and this recipe features ingredients slightly different than the traditional oatmeal cookie.

Holiday Oatmeal Cookies

1 cup shortening
1 cup brown sugar (light firmly packed)
1 cup sugar
3 eggs
1 1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking oats
3/4 cup pecans
1 cup dates – chopped (can be sugar coated – must be pitted dates)
1 cup flaked coconut

Combine shortening, brown sugar and white sugar with electric mixer. Add vanilla and eggs, mix well. Sift flour, baking powder, salt, baking soda together. Add to sugar, egg, shortening mixture. Mix by hand into bowl of all other combined ingredients oats, pecans, dates and coconut.

Preheat oven to 375 degrees. Drop by teaspoonfuls dough onto GREASED cookie sheets placing dough about 2" apart. Bake for about 8 to 10 minutes or until lightly browned. Remove from cookie sheets and cool on racks. Makes about 6 dozen cookies.

Note: Do not use canned coconut; use the flake coconut from the bag. The cookie count will depend on the size of the spoonfuls you drop on the cookie sheet. You can also flatten the top of the cookie with a plastic glass dipped in sugar.

These make wonderful cookies for Santa and are perfect when served on one of our square monogramed plates which can be personalized. I like the red and green colors for the holidays. The red is my favorite since it can be used for other holidays such as Valentines and the 4th of July. When I was a child Santa always like a big plate of cookies; we suggest the 10" plate.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn

Sugar Cookies

1 cup butter or margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream butter and sugar with a electric mixer until fluffy. Add eggs separately mixing well. Add vanilla and almond extract.

Sift flour, baking powder, baking soda, and salt together. Add dry ingredients to creamed mixture mixing well with the mixer at a low speed.

Chill dough for about 30 minutes.

Roll dough on a lightly floured surface. Dough should be 1/4" think when rolled out. Cut with floured cookie cutters. Place on greased cookie sheet about 2 inches apart.

Bake at 350 degrees for about 10 to 12 minutes or until lightly golden brown. Remove from baking sheets; cool on wire racks. Makes about 6 dozen 2" cookies.

Note: Most sugar cookie recipes to not have almond extract as an ingredient. I know this is not "traditional". My Aunt Marilynn loved almonds and almond favoring so my family started adding almond or extract to a variety of dessert recipes when cooking for her. I learned from experience always use less almond than vanilla.

When in a rush you can make a log about 2" in diameter with the dough and then and simply cut the dough into piece about 1/4" of an inch thick.

Cookie dough can be decorated with sugar colored with food coloring or nuts. I have used sliced almonds and pecans in the past. If time permits you can always decorate with frosting.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn