Wones Pink Icing Cookies

Pink Icing Cookies

(Grandma Wones recipe)

1 cup shortening or margarine or butter flavored shortening

1 ½ cups sugar

2 eggs

1 cup buttermilk

1 teaspoon baking soda

1 teaspoon salt (optional)

2 teaspoons baking powder

3 cups flour

1 ½ teaspoons vanilla

¼ teaspoon lemon extract


1) Mix buttermilk and baking soda in glass measuring cup (at least 3 cup size as mixture foams and grows)- set aside

2) Cream shortening and sugar, and then add egg, vanilla, lemon, mix until smooth and creamy

3) Sift dry ingredients together (flour, salt, baking powder)

4) Mix dry ingredients into creamed mixture, alternating with milk mixture

5) Chill covered over night

6) Drop by a teaspoon onto a cookie sheet. Gluten free tend to be better if they are a little larger. Bake large sized cookies at 350 degrees for 10-15 minutes; grease and flour pan; jelly roll pan or similar thick cookie sheet works best

Icing:

½ cup of margarine or butter softened

3 ounces cream cheese softened (usually needs more so get 6 oz package)

4 cups powdered sugar

1 teaspoon vanilla

Red food coloring

1) Beat all ingredients together until smooth- may need a couple of tablespoons of milk to make right consistency for frosting but wait until after tasting to add;

2) Tasting by local experts to decide if need more cream cheese or vanilla; beat in more cream cheese and/or vanilla until tastes right; add milk if needed

3) Add a few drops of red food coloring and beat- may add more drops until desired color

4) Frost cookies generously

Salsa Verde

https://www.skinnytaste.com/salsa-verde/#XtbI5QG4Km0xTKVs.99

Lots of tomatillos from the garden can be made into salsa verde

20 calories Total:30 minutes

A fresh, healthy salsa made with roasted tomatillos, peppers, garlic, onion and cilantro. Perfect for dipping your tortilla chips into or used in recipes that call for jarred Salsa Verde.

Ingredients:

3/4 lb tomatillos, husks removed

1 poblano chilli

1 serrano chili (or jalapeno for milder)

1 clove garlic, crushed

2 tbsp chopped onion

2 tbsp chopped cilantro

1/4 teaspoon sugar

1 tsp kosher salt

 

Directions:

Preheat the broiler. Rinse and dry the tomatillos. Line a broiler pan with foil and arrange the tomatillos on the foil along with the poblano and serrano chill peppers. Broil until they are charred on top, about 3 minutes. Use tongs to turn and broil the other sides until charred, 3 to 4 minutes.

 

Wrap the tomatillos and chillies in foil and let them rest for 10 minutes. Unwrap the tomatillos and chillies and peel the skin off the poblano chilli and remove the seeds. The tomatillos and serrano chilli don't need to be peeled or seeded.

 

Place the tomatillos and chillies into the bowl of a food processor. Add the garlic, sugar and salt. Pulse the mixture until the ingredients are coarsely chopped.

 

Add 5 to 6 tablespoons of water, the onion, and cilantro. Pulse quickly until a coarse puree forms then transfer the salsa to a serving dish. Makes about 1 3/4 cup.

 

Nutrition Information

Yield: 7 servings, Serving Size: 1/4 cup

• Amount Per Serving:
• Smart Points: 0
• Points +: 1
• Calories: 20
• Total Fat: 0.5g
• Saturated Fat: g
• Cholesterol: 0mg
• Sodium: 161mg
• Carbohydrates: 4g
• Fiber: 1.2g
• Sugar: 2.3g
• Protein: 0.5g

Toffee Recipes

http://paoniafarmandhome.com/enstroms-style-homemade-toffee/

Enstrom’s Style Toffee Recipe

2 3/4 Cup sugar
1 pound salted butter
1/2 tsp salt
1 cup slivered almonds

1 – 12 oz pkg milk chocolate chip

3/4 cup whole almonds, chopped very, very finely in a blender- almost a powder

NOTE: Follow directions carefully and use a candy thermometer. Be sure to subtract two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level. Test your thermometer with boiling water before starting and make any additional adjustments accordingly.

Melt butter in a medium sized sauce pan – about 3 quart size over medium to medium high heat. Add the salt. When the butter is almost melted, add the sugar in quickly. Stir slowly, using a figure 8 motion with a wooden spoon. The sugar will not immediately dissolve or mix in, this is normal.

When the sugar absorbs into the butter the mixture will look more homogeneous and smooth. This takes 5-10 minutes. Then add the slivered almonds. This is what it will look like when you add the almonds. I would call this the blonde stage.

Continue to slowly stir the mixture in the saucepan for about another 10-15 minutes until the mixture reaches the hard crack stage. Do not hurry this process by increasing the heat or you risk failure. This is 290 ° F on a thermometer at sea level. You will notice that the sugar mixture is turning a darker more caramel color and it is almost starting to smell like burnt sugar. You can also drop a small amount of the mixture into iced water to test for the hard crack stage. Do not under cook. This picture shows how much darker the mixture becomes.

After the toffee hardens, about 30 minutes, melt half the chocolate chips in a double boiler and spread over the toffee in a thin layer. Sprinkle lightly with finely diced. like powder almost, almonds. When this is cooled, flip the toffee over and repeat. Spread the other half of the chocolate chips, melted over the toffee and sprinkle with finely chopped almonds. When it is totally cooled, put portions into cellophane bags tied with a ribbon to use for gifts.

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Smaller and different recipe

Adapted from this recipe: https://www.momontimeout.com/better-than-anything-toffee-recipe/

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 24 servings

Ingredients

1 cup coarsely chopped nuts (almonds, pecans, walnuts)

1 cup (2 sticks) butter

1 cup granulated sugar

½ tsp kosher salt

1 tsp vanilla extract

1 cup milk chocolate chips

Instructions:

Spray a 9-inch square baking dish with cooking spray and line with parchment paper.

Spread the chopped nuts in a single layer on top of the parchment.

Add butter, sugar, and salt to a heavy bottomed 3 quart pot

Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.

Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.

Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.

Carefully pour the mixture over the chopped nuts.

Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.

Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.

Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.

Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.

Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.

Use a knife to gently break it into smaller pieces.

Store in an airtight container in a cool place.