Sunday, August 25, 2019

BUTTER COOKIE BOUQUET

1/3 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
red paste food coloring
1 cup vanilla frosting
green paste food coloring

In a small mixing bowl cream butter and sugar.  Beat in the eggs and vanilla extract.  Combine the flour, salt, and baking powder; gradually add to the creamy mixture.  Using the red paste food coloring, tint the dough red (or use less tint for pink flowers).  Shape dough into a ball, wrap in plastic wrap and chill overnight or all day.

Shape the chilled dough into 3/4-inch balls.  Place balls 2-inches apart on lightly greased baking sheets and flatten to 1/4-inch thickness.  With a sharp knife, cut two slits at the top of each circle to form a flower bud.  Pinch the bottom of each circle to form a stem end.

Bake cookies at 350 degrees for 8 to 10 minutes or until set; do not overbake.  Carefully remove to wire racks to cool completely.  Tint frosting green.  Use a small leaf tip and pipe leaves onto the stem end of each flower.  Scatter leaves among the flowers and make a bow on the stems.
I got this recipe from a TOH magazine many years ago.  Several years ago I helped my granddaughters make these on white cutting boards for their mothers for Mother's Day. They were a real hit.

Saturday, August 3, 2019

BLONDIES AL A MODE with MAPLE-FLAVORED SYRUP

3/4 cup butter, softened
2 cups packed brown sugar
4 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 cups chopped pecans

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

In large mixer bowl cream the butter and sugar.  Add the eggs, one at a time; beat well after each egg.  Beat in the vanilla extract.

In another bowl combine the flour, baking powder, and salt.  Gradually add the flour mixture to the creamed mixture.  Stir in the pecans.

Spread the mixture into the prepared pan and bake at 350 degrees for 25 to 30 minutes.  Bake until a wooden toothpick inserted near the center comes out clean.  Cool in pan on a wire rack.

Sauce:
1 cup maple syrup
2 tbsp butter
1/4 cup evaporated milk
Vanilla ice cream
Coarsely chopped pecans

Combine the syrup and butter in a small saucepan. Bring mixture to a boil and boil, stirring, for 3 minutes.  Remove from the heat and stir in the milk.  Cut the cooled blondies into squares. 

To serve place a brownie square on a dessert plate with a scoop of the ice cream.  Pour sauce over the ice cream and sprinkle with pecans.

Yield: 20 Blondies
This is the file photo.