Spice Bread

(Transferred from the old blog, Numeenum)

When I went to Ireland I picked up a cute little book called Irish Teatime Recipes. I haven't made anything out of it until now. Glancing at the recipes in the book I was a little intimidated by the fact the measurements were in ounces, and they would call for items I was not familiar with. Thanks to the internet I found that getting conversions is a cinch, and I can Google the unfamiliar ingredients. I made this spice cake, which turned out to be like a fruit cake that isn't very fruity. I reduced the amount of sultanas (one of those unfamiliar items I was talking about...they are pretty much golden raisins) by a 1/4 cup. I enjoyed the cake, but Ryan, being an avid fruit cake hater, wasn't fond of it. So, if fruit cake is only kind of your thing, but would like a more simple option, this works well. By the way, I've converted the measurements here so you don't have to. The booklet states that this moist bread improves with keeping and was originally stored wrapped in a cloth.
1 1/4 cup flour
1 tsp baking powder
Pinch of salt
1 tsp mixed spice
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg or cinnamon
Grated rind of half a lemon
1/2 cup light brown sugar
3/4 cup sultanas
1/8 cup chopped mix peel
1/2 cup golden syrup
1/4 cup butter
1 egg, beaten
3 to 4 tablespoons milk

Set oven to 350. Sift together into a bowl the flour, baking powder, salt, and spices, then stir in the lemon rind, sugar, sultanas, and peel. Warm the syrup and butter together in a pan, then stir into the mixture with the beaten egg and milk, combining thoroughly. Turn into a greased and bse-lined 2 lb loaf tin, smooth over the top and bake for 30 minutes, then reduce the temp to 325 and bake for a further 40 to 45 minutes, covering the top with foil if it appears to be browning to quickly. Test with a warm skewer at the end of baking time; the skewer will come out clean when th eteabread iscooked. Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve sliced with butter.


By the way...I realized as I was typing out this recipe that I forgot to add the 1 teaspoon mixed spice. No wonder why it didn't taste as spiced as I expected! Oops!

Sugar Cookies with Buttercream Frosting

(Transferred from the old blog, Numeenum)


The sugar cookies and frosting I make are the standard Betty Crocker recipe, which I have found to be the best! Granted most people have a Betty Crocker cookbook of some sort, but I'll include the recipe here for convenience.

Cookie dough:
1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Mix sugar, butter, vanilla, almond extract, and egg in a large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.

Heat oven to 375. Grease cookie sheet lightly with shortening.
Roll out dough 1/4 inch thick. Cut into desired shapes with 2 to 2 1/2 inch cookie cutters. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet and cool on wire rack.

Vanilla Buttercream Frosting
3 cups powdered sugar
1/3 cup stick margarine or butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

Mix powdered sugar and margarine in medium bowl. Stir in vanilla and milk.
Beat until smooth and spreadable. Color as desired and frost cookies when cool.

Sugar 'n' Spice Cookies

(Transferred from the old blog, Numeenum)

These cookies are a lot like ginger snaps, but soft & chewy...and of course very yummy! This recipe was given to us by Ryan's Grandma.

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp cloves
3/4 tsp ginger

Mix shortening, sugar, egg, and molasses together thoroghly. Sift remaingin ingredients together and stir in. Form dough into balls the size of walnuts and then roll the balls in sugar. Place about 2 inches apart on pan. Bake at 325 degrees for 12 minutes (Max!!)

Holiday cookies - Spritzers

(Transferred from the old blog, Numeenum)

This past Sunday was spent making lots and lots of holiday cookies. It is one of my favorite traditions from this time of year. I remember fondly the times when I would scoot up to the table to watch my mom put together the cookie batter, and begging her for a spoonful. I am sure there would have always been more cookies to give to the neighbors if my sister Andrea and I would have kept our little hands from sneaking a piece of dough here and there.

One of our favorite cookies to make are what we call Spritzers. We enjoyed picking out which type of cookie pattern to put in the press, if we could agree on who's turn it was to do so. They are a shortbread type cookie, with a bit of a more smooth texture. There is a good variety of ways to decorate them, with sprinkles, food colored dough, candied fruits...anything you can think of. These cookies are pictured above in the bottom left.

The following recipe came from my mom:

1/2 cup soft butter
1/2 cup sugar
1/2 tsp salt
1/2 tsp almond extract
1 egg yolk
1 1/3 cup flour, sifted
Food coloring - optional

Mix butter & sugar until fluffy. Add remaining ingredients and blend. Chill in refrigerator for at least an hour. Put dough in cookie press, decorate cook for approx 8 minutes at 350 until barely golden at edges. Cool & enjoy!