So how much butter is in this cake?

Happy Easter to all. We had a DELICIOUS meal today...tons of food as always...and great company. For Easter, I attempted to make Mary's Hot Cross Buns, but once again (I had attempted them a few years back), they came out like hockey pucks. I don't know if it is the recipe or something I am doing. I was reminded by my cousin Alison that Mary's Hot Cross Buns were always a little hard, but something is definitely not right. I was able to cover this mistake by preparing another non Mary recipe. I promise I will post some of her recipes soon. For dessert, I made Paula Deen's Coconut Lime Cake - A light sorbet as we say in our family...which usually means a recipe has a sh** load of butter, fat, or other unhealthy substitute.

Coconut-Lime Cake

Makes 1 (9-inch, 3 layer) cake

11/2 cups butter, softened

2 cups Domino Granulated Sugar

5 Large Eggland's Best Eggs, separated

1 teaspoon coconut extract

1 teaspoon vanilla extract

31/2 cups all-purpose flour

1 teaspoon baking powder

1/2 t baking soda

1/2 teaspoon salt

1 1/4 cups coconut milk

1 cup buttermilk

Luscious Lime Frosting (recipe follows)

1.  Preheat oven to 350 degrees.  Spray (9-inch) cake pans with nonstick baking spray with flour.

2.  In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy.  Add egg yolks and extracts,beating until combined.

3.  In a medium bowl, combine flour,baking powder, baking soda, and salt.

4.  In a small bowl, combine coconut milk and buttermilk.  Gradually add flour mixture to butter mixture alternately with coconut milk mixture, beginningand ending with flour mixture, beating just until combined after each addition.

5.  In a medium bowl, beat egg whites until stiff peaks form.  Gently fold intobatter.  Spoon batter into prepared pans, and bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

6.  Spread Luscious Lime Frosting between layers and on top and sides of cake.   Press coconut flakes around edge of cake. Garnish with fresh raspberries and lime slices; if desired. Chill until ready to serve.

Luscious Lime Frosting

Makes about 5 Cups

1 cup butter, softened

1 teaspoon lime zest

1/4 cup fresh lime juice

5 cups Domino Confectioners' Sugar

1 (8 ounce) container frozen

whipped topping, thawed

1.  In a large bowl, beat butter, lime zest, and lime juice at medium speedwith a mixer until combined.  Gradually add confectioners' sugar, beating until smooth.  Add whipped topping, beating

until combined.

 My aunt Carol gave me an "Easter" gift today - The Better Homes & Gardens Cookbook that Mary gave her 40 years ago! My mother made a comment of how it looks like new. Carol's response was "Well I don't cook so I never really opened it." This will definitely get used now!

Gluttonously Unnecessary

It has been awhile since my last post. Life seems to have gotten in the way of baking the past few weekends! I have had some time to catch up on work/de-stress over this vacation, so it was back into the kitchen. Today I wanted to try a recent recipe I found on a blog I follow. It isn't a Mary recipe, but I felt like it needed to be posted because it was so absolutely unnecessary and gluttonous...Mary would be proud.

Oreo Stuffed Chocolate Chip Cookies!

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies
1.  Preheat oven to 350 degrees F.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.
2.  In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.

  
Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack. 
Makes about 2 dozen VERY LARGE Cookies 

 

Two Words - Gluttonously AWESOME!

Dutch Apple Cake

It has been very hectic in our household, so I haven't been able to bake until today! I wanted to use up some of the apples we had so I made Dutch Apple Cake.


Dutch Apple Cake
(Magazine recipe cut out and taped onto recipe card)

Flour, 2 cups
Baking Powder, 3 tsp
Salt, 1/2 tsp
Sugar, 2 tablespoons
Shortening 2 tablespoons
1 egg, beaten
Milk, 2/3 cup
Apples, sliced, 2 cups
Butter or margarine, softened 2 tablespoons
Sugar, 1/4 cup
Cinnamon, 1 tsp

Sift flour, measure; add baking powder, salt and sugar; sift into mixing bowl. Add shortening and cut in with pastry blender or two knives until mixture looks like coarse meal. Combine egg and milk; stir into flour mixture with for. Spread in greased pan (8X8). Pare, core, and lice apples. Arrange slices in rows and press into top of dough; spread with butter. Mix sugar and cinnamon; sprinkle over apples. Bake in hot oven for 400 degrees for 35 minutes.

This came out great. The topping had a little crunch to it. The cake was more of a cornbread consistency and not overly sweet! YUM. I zumba-ed my a** off for 2 hours today at the gym, so I indulged in a piece of this tonight :)

The Academy Awards - What a production

Tomorrow marks the night of the 83rd Academy Awards. I have always been interested in this annual event, thanks to my mother - the ultimate queen of movie stars and their gossip. Years ago, my mother and her best friend Kate, took me and my friend Katie to London. While there, we stumbled across the Bristish Academy Awards aka The BAFTAS. Somehow, Kate and my mom scored tickets to the red carpet and we set front row in the grand stands while all of the celebrities made their grand entrance. We were the only (obnoxious) Americans there, so we scored a ton of autographs and photos:

The night ended with my mom and Kate somehow making it into the BAFTA's after party and scoring a bunch of gift bags and a chocolate centerpiece...don't ask.

In addition to the festivities in California, tomorrow also marks the annual Oscar's celebration held by Kate and her husband.It is a fantastic party where guests come in optional costume, dine on amazing food, drink fantastic beverages (naturally), and mock/cheer/jeer the celebrities and their movies.

I wanted to make a dessert fit for an Academy, so I chose Mary's Prize Chocolate Cake and Rich Chocolate Frosting. Like the making of a movie, this culinary feat was a production!

I started off by making the cake:

Prize Chocolate Cake:
(written by Mary on lined recipe card)

2 cups brown sugar
1/2 cup butter
2 eggs, beaten
3 squares chocolate
1 cup sour milk (1 cup milk & 1 tbsp vinegar)
2 cups sifted flour
1 tsp soda
1/4 tsp salt
1 tsp vanilla
Cream butter and sugar. Add beaten egg, melted chocolate and vanilla. Beat Thoroughly. Add sour milk. Sift soda, salt, and flour. Add to wet mixture. Beat thoroughly. Place batter into two 9 inch buttered and floured cake pans. Bake at 350 for 25 minutes.

My original idea was to make chocolate Oscar statues (using a fantastic Oscar cookie cutter given to me by my mom's dear friend Sue) and decorate them with a gold colored frosting. I found a recipe for salted caramel frosting - PERFECT....Not. The frosting tasted like a caramel-y/salty stick of butter. Plan B - Mary's Rich Chocolate Frosting

Rich Chocolate Frosting
(recipe cut out of magazine and taped onto recipe card)

4 oz (squares) unsweetened chocolate
4 tablespoons unsalted butter
2 1/2 cups powdered sugar
1/2 cup strong coffee
Melt chocolate and butter together. Place in mixing bowl and add powdered sugar. Mix well. Add coffee and continue to mix (I let the stand mixer mix this up for @ 2 minutes). Add additional powdered sugar if needed. This frosting will be more of a ganache consistency, but it will harden up.

I started in on other projects around the apartment, letting the cakes cool a little too long. By the time I took them out of the pan, only one came out in its entirety. Crap! I decided to change my plans again - Plan C: Round 9" cake with Oscar Statue. I cut out a statue from the crappy cake, decorated it with chocolate frosting and gold/silver non-nonpareils and placed it on top of the 9" cake. I give all of those bakers on the cake shows a lot of credit. This was not easy, but I finally had a finished product that I was content with

Matt and I just got back from seeing The King's Speech. What an absolutely amazing movie! It MUST win best picture, Colin Firth MUST win best actor, and Geoffrey Rush MUST win best supporting actor!

A little history lesson

In trying to decide what to make today I read a list of recipes aloud to Matt, with the final decision being Cornbread (his choice). This particular recipe for Durgin Park Cornbread comes with a history lesson:

Durgin-Park is a centuries-old restaurant at 340 at Faneuil Hill Marketplace in downtown Boston. The Greater Boston Convention and Visitors Bureau states that it has been a "landmark since 1827", and it continues to be a popular tourist destination within Quincy Market. The restaurant has entrances on both of its facades (Faneuil Hall and Clinton Street).

 In keeping with its long history, the concept of Durgin-Park maintains the tradition of communal seating at long tables. The menu is designed to offer traditional New England-style fare with a concentration on seafoods, chowders, broiled meats, and broiled dinners. The service is also a partial hold-over from the time of its founding as the waitstaff have been encouraged to adopt a "surly" attitude and "backtalk" the clientele. Another sign of it heritage, is that it has only changed head chefs a handful of times in its history. ~ Wikipedia

I have never been to this restaurant, but I could see how Mary would be a fan since she was never one to pass up seafood, chowder, or broiled dinners!

Durgin Park Cornbread
(written by my aunt Kathy - excellent handwriting - on lined recipe card)
3/4 cup sugar
2 eggs
3/4 tsp salt
2 cups flour
1 cup cornmeal (grandulated)
3 tsp Baking Powder
1 tbsp melted butter
1 1/2 cups milk

Mix sugar with beaten eggs. Sift flour, baking powder, and salt together. Add cornmeal, melted butter & milk. Beat up quickly and bake in buttered pan. Use very hot oven

So besides the history of the restaurant that I had to look up, I also had to research the oven temp and cooking time of this recipe. Some recipes called for a 450 degree oven, but this cooked the bottom to quickly and left the middle uncooked. Other recipes called for a 375 degree oven for 35-40 minutes. I concluded that baking the cornbread in an oven between 375 degrees for @ 25-30 minutes was perfect!

Mine browned  on the top because I was experimenting with the different temps/times, but it still came out delicious! I cooked mine in a 8X8 pan, but you could also do a 9X9 and reduce the cooking by a little.

If you can't beat 'em, might as well join 'em

I actually had a full week of school! It was tiring...I was starting to get used to having short weeks.

Valentine's Day is on Monday. V-Day is one of the holidays that I appreciated when I was little for the school art projects, friend valentine cards, and gifts from my parents. It lost its muster in my teens and early 20s. This is the first year, however, that I am back in the cupid spirit. I owe this in part to my wonderful students and their excitement for EVERY holiday. I had one last week who was celebrating his favorite holiday, Groundhog's day! We have a school dance on Monday, which is always a wonderful time and the students are very excited to decorate and give their friends and parents gifts, so rather than fight it, I have decided to get in the spirit. If you can't beat 'em, might as well join 'em.

and might as well make Valentine's Day cookies. I found the PERFECT recipe in Mary's recipe box...

Heartthrob Cookie Dough

 (newspaper recipe taped onto recipe card)

• 1  cup  shortening
• 1  cup  granulated sugar
• 1/2  teaspoon  baking powder
• 1/8  teaspoon  salt
• 1   egg
• 1  teaspoon  vanilla
• 1/4  teaspoon  peppermint extract
• 2  cups  all-purpose flour

Beat shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and peppermint extract until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Roll dough on floured surface and cut into heart shapes. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until golden. Transfer to wire racks and cool. Makes 30 cookies. 

I used one of Mary's cookie cutters to make the hearts...

 ...you can tell that it has been used with love for many years!

I decorated the cookies with drizzles of pink royal icing (1 cup sifted powder sugar, 1 tsp milk, 1/4 tsp vanilla, and red food coloring). HAPPY VALENTINE'S DAY

ANOTHER SNOW DAY! Are you kidding me?!

Another day off from school = another day added to the summer :( UGH! I am definitely ready for spring!

I decided to take another stab at Mary's Oatmeal Molasses Bread. I thought that the kneading would help get out some of my snow day frustration! This time around, I had success with the bread. Yeast breads make me nervous, so I made sure to follow this one very carefully.


Oatmeal Molasses Bread
Makes 2 Loves
(recipe cut out of the paper and glued onto recipe card)

1 cup milk
1 cup water
3 tablespoons butter
1 cup quick-cooking oats

1 package active dry yeast
1/2 cup warm water (105 -115 degrees)
1/2 cup molasses
1 tsp salt
5 1/2 to 6 cups unbleached all purpose flour

Grease large bowl and two 9X5 inch loaf pans. Combine milk, water, and butter in medium saucepan and bring to boil. Transfer to bowl; stir in oats. Cool to lukewarm

Dissolve yeast in warm water. Stir yeast into oatmeal mixture. Add molasses and salt and mix well. Stir in flour one cup at a time until mixture no longer sticks to bowl.

Turn dough out onto floured surface and knead for 8-10 minutes, adding small amounts of flour as necessary. Transfer to greased bowl, turning to coat all surfaces. Cover with plastic wrap and towel. Let stand in warm draft free area until doubled in bulk, about 1 1/2 hours.

Divide dough in half. Transfer to loaf pans. Let dough stand in warm draft-free area until doubled in bulk.

Preheat oven to 350 degrees. Bake loaves until tester inserted in centers comes out clean, about 40-50 minutes. Remove from pans and let cool on racks.

 Second times a charm!

Snow day...again?!

     This winter is really starting to bug me. Another snow day today which means another snow day tacked on to the end of the year...and it is only January!

     The only positive from this storm is the mark it will leave on the ski mountains! After the snow stops, I am heading off to a girls' ski weekend! YIPEE!
     For the event, I baked up a batch of Dipped Shortbread Logs. I don't remember this recipe, but my cousin Alison was asking if I had it so Mary made them at some point in time. I think that by the time I was old enough to participate in baking with Mary she had her set repertoire of cookies and breads (Chocolate Chip, Hermits, Shredded Wheat Bread, etc etc). I have heard that she was more of an "experimental" baker and cook before my time.


Dipped Shortbread Logs
(written on a chicken, yes chicken, recipe card...This isn't her recipe because once again, the handwriting is far to nice!)

2 cups flour
1 cup butter or oleo, softened
1/2 cup sifted confectioners sugar
1 tsp vanilla
Combine flour, butter, sugar, and vanilla in large bowl. Mix until thoroughly blended (will be crumbly). Shape into 2 inch logs. Bake @ 350 for 10 minutes. Cool Completely

Melt 6oz of chocolate bits and 1 tbsp solid white shortening. Add more, if needed to make dipping consistent. Roll in chopped nuts (I did not do this). Makes about 60.

I am not a fan of shortbread, but these were really good. Perhaps it was the 2 sticks of butter that turned the corner for me!

Not my forte

Snow Day=Baking
I started the morning by baking up one of Mary's bread recipes, but it was another failure. I am blaming it on the yeast this time. I bought it refrigerated, but kept it in the pantry, so I am thinking that I should have kept it cold. I am not even going to post the recipe until I try it again! 

Once my rocks came out of the oven, I changed my game plan and baked up some bars... I think cookies are more my forte.

This recipe was obviously not Mary's because the writing on it was way to nice to be hers, but I do remember her making these.

Congo bars
(written on plain lined recipe card)

3/4 shortening
1 package brown sugar
3 eggs, beaten
1 tsp vanilla
2 3/4 cup flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips
1 cup walnuts, optional
Melt the shortning and add to brown sugar. Sift flour, baking powder, and salt together. Add eggs to brown sugar mixture, followed by vanilla. Stir in flour mixture and combine. Add in chocolate chips and walnuts.
Place in greased 13X9 pan and bake for 30 minutes. Cool complete before cutting into thin bars.

These were very chewy and chocolaty! I don't like nuts in my cookies, so I substituted coconut! YUM!

Back to reality...

There wasn't anytime for baking last weekend as the entire family was attending my cousin Nicholas' New Year's Eve wedding. The entire Wilson clan packed up and traveled up to Brunswick to celebrate the event. Here are some pics from the weekend:

 The bride and groom!

 Typical family...getting into trouble

 

All of the Cousins

 

Henry, the ring bearer

Congrats again, Nick & Lindsay

Now vacation is over and it is back to reality :( 

This weekend is filled with progress notes, lesson planning, and report writing so there isn't too much time to bake. When I browsed the recipes this morning, I was looking for something quick and easy...Brownies.

Brownies - Very Best Recipe

(written on white recipe card in green ink)

2 squares chocolate

1/4 cup shortening

1 cup sugar

2 eggs, beathen

1/2 cup sifted flour

1/8 tsp salt

1 tsp vanilla

1 cup chopped nuts

Melt chocolate and shortening together. Add sugar and mix well. Add eggs. Sift flour and salt together. Add to chocolate mixture. Add vanilla and nuts and mix well. Pour into greased 8in pan and baked for 35 minutes at 325.  Cut when cool

 

I had a semi-fail with this recipe. I had never made brownies this way. I have always used cocoa powder, so I was a little nervous when preparing and baking them:

• I didn't add nuts. I am not a fan of nuts in dessert. 
• I only baked them for 30 minutes because some of the past recipes have cooked for less time and they were very fudgy
• Also, they weren't very chocolaty.

My husband, who will eat anything, ate an entire row stating, "They taste fat free. Maybe Mary liked them that way."

So, when making these again, I would add more chocolate (perhaps another ounce) and definitely cook them for 35 minutes. If any of the family can remember Mary making these, perhaps you can comment about what could have been tweaked...

Christmas' Cream of the Crop

Christmas is a day away and I have been baking like mad! In the last 24 hours I have made Bailey's Fudge, Spinach and Artichoke dip, Bailey's trifle (do you notice the Bailey's trend here) and drum roll please...

SNICKERDOODLES and SHREDDED WHEAT BREAD

There are two recipes that when mentioned, you automatically think of Mary...

 

Snickerdoodles and Shredded Wheat Bread.

 

First, Snickerdoodles. These have to be one of my favorite cookies ever made by Mary. I can vividly remember making these with her; reading the recipe out of her old Betty Crocker Cookbook! The cover of the cookbook had been used so much, it had flour and dried dough all over it.

Around this time of year, Mary would always have the great nieces and nephews over to make sugar cookies and snickerdoodles for our school parties. We cut out the sugar cookies using angel, Santa, and tree shaped cookie cutters (this was when you could still mention the word Christmas in school without being scolded). After they baked, we painted icing on them and covered them with colored sprinkles. (Sugar Cookie Recipe). When these were finished, we would move onto the Snickerdoodles! Mary would continue to make these year round, but they taste the best this time of year.

I really wanted to make these EXACTLY how Mary made them, so I caved and bought shortening. I know, I know...weight watchers would NOT approve, but it is the holiday season!


Snickerdoodles
(From the Betty Crocker Cookbook)

1 1/2	cups sugar
1/2	cup butter or margarine, softened
1/2	cup shortening
2	eggs
2 3/4	cups Gold Medal® all-purpose or unbleached flour
2	teaspoons cream of tartar
1	teaspoon baking soda
1/4	teaspoon salt
1/4	cup sugar
2	teaspoons ground cinnamon

1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Now onto the shredded wheat bread. Mary was an excellent bread maker and she made shredded wheat bread quite often. Anytime I stayed over Mary's house, I would have toasted shredded wheat bread and imperial margarine for breakfast. The house always smelled liked this bread and it is the one scent that to this day, the minute I smell it I automatically think of Mary and her kitchen. This was her mother's recipe, with whom Mary was very close with so I know that preparing and baking this meant a lot to her.

Shredded Wheat Bread
Recipe from: Mother
Serves: 2 loaves
(written on fruit adorned recipe card)
2 shredded wheat biscuits
3 cups scalded milk or water
Pour over biscuits and let stand until cool
Add:
1 tsp salt
1tbsp shortening
1/2 cup molasses
2 packages yeast
Add about 6 cups of flour. Enough to kneed. Knead for 10 minutes. Put in greased bowl, turn, cover and let rise until double in bulk. Knead and put into two greased pans. Let  rise again until it reached the top of the pan. Bake in 350 oven for 45 minutes. Brush top of loaves with Shortening.

As I venture through this culinary endeavor, my family and I have been provided with many opportunities to reminisce and laugh about Mary, her recipes, and her knack (and sometimes lack there of) for cooking.  This is the first time, however that while reading and typing a recipe out I have been brought to tears. I don't know if it is the memory of Mary, the way that my kitchen smells like her house right now, or thinking about how much I miss her, but despite the tears I am so honored that she has left behind these recipes to remember her by and the hundreds of pictures to laugh over.
A few days after her passing, I came across this photo, which I look at often to remember the love that Mary had for life

To a season filled with laughter, love, cookies and cocktails.

Happy Holidays

Sugar, Spice, and Everything Nice...Whoopie!

T-Minus 1 week! I am in now rush for Christmas to get here, but I cannot wait for vacation to start! My students are going mental! I have had to call Santa Claus 2 times this week to report behavior that is suspect to being placed on the naughty list!
Now starts the marathon of cooking and baking. Tonight we are going to my aunt's annual Christmas party. As always there will be

booze, food

 and spontaneous song.

When I was young, I would be the "Coat Girl" at this party. Everyone would ring a bell and I would run to the bottom of the stairs to collect or drop off their coats. One year, my cousin had a brilliant idea to put out a tip cup out. By the end of the night, people were being very generous with the tips and I walked away with $50! Not bad for a small gig at the age of 8. The best part of being the coat girl was waking up the next morning and being allowed to eat leftover chocolate cake for breakfast! I love my aunties :)
Now that I am of drinking age I have progressed from coat girl to party participant. For tonights event, I made Mary's Gingerbread recipe.

This was actual Mary's mother's recipe but as it states on the card "my mother did not like ginger so we didn't use it" ~ signed MW (Mary Wilson). This could be why I never can remember her making it.

Gingerbread
(written on white recipe card)
Cream togther
1/4 cup shortening
1/2 cup sugar
add:
1 egg beaten
1/4 mollasses

Sift together
1 cup flour
1 tsp baking soda
1/4 tsp each cinnamon, clove, and nutmeg
Mix well and add to first mixture alternating with 1/2 cup boiling water.
Turn into greased 8 in square pan and bake at 400 degrees for 30-40 minutes.

The gingerbread was good, but a little dry. Matt liked it, so I guess it passes the test. I would suggest cooking it for less time - @25 minutes

I also tried a new recipe I found on a blog for Peppermint Whoopie Pies:


Ingredients:
-1 2/3 cups all-purpose flour
-2/3 cup unsweetened cocoa powder
-1 1/2 teaspoons baking soda
1/2 teaspoon salt
-4 tablespoons unsalted butter, room temperature
-4 tablespoons vegetable shortening
-1 cup granulated sugar
-1 egg
-1 teaspoon vanilla
-1 cup milk

• Preheat oven to 375 degrees.
• Line baking sheets with parchment paper.
• In a bowl, sift together, flour, cocoa, baking soda, and salt.
• In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
• Add egg and vanilla and beat for two more minutes.
• Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
• Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
• Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

Makes 50 cookies, enough for 25 pies.


Peppermint Buttercream

Ingredients:
-1 1/2 sticks unsalted butter, softened
-4 cups confectioner's sugar
-1/4 cup milk
-1 teaspoon peppermint extract
-6 candy canes, crushed for garnish (optional)

• In bowl of electric mixer cream butter on medium speed.
• Gradually add confectioner's sugar and milk and mix well.
• Mix in peppermint extract.
• Place peppermint buttercream in plastic bag and pipe a dollop on flat side of cookie. Sandwich together with another cookie.
• Sprinkle filling with crushed candy canes!

The upcoming week calls for lots of baking so be sure to stay tuned for the Pièce de résistance, some of Mary's BEST recipes!

Liquor infused desserts...the best way to get through the holidays!

Christmas is getting closer and closer...

 Our tree from the tree farm!

 Mary's tree topper finding a resting place in our tree

 Rachel & Mary - Christmas 1983

 
Ahh the beauty of Christmas....and the stress...presents still need to be purchased, wrapping must be done, and my students still need to make through 8 1/2 more school days. There is no better way to escape the holiday hoopla than a PARTY!

My lovely friend, Patti, is hosting her annual holiday party tomorrow. I am making Irish Creme Chocolate Trifle... a non Mary dessert. I know this is somewhat sacrilegious for this blog, BUT it is liquored infused so Mary would have definitely approved!

I first made this dessert last year for a family gathering. I found the recipe and knew it would be a big hit with the "Nan" (my grandmother). As far back as I can remember my grandmother has had a rather large special spot in her heart for Baileys. Every year for Christmas she receives a bottle...

or a couple of bottles...

 (This only lasted her about 1/2 a year)

Believe it or not, we have to plead with her to get a half a glass. Baileys is her equivalent of the crown jewels, 
so I knew this dessert would be perfect for her and tomorrow's party.  The original recipe did not call for Baileys, but you can add liquor to anything:


Irish Creme Chocolate Trifle

• 1 package (18-1/4 ounces) devil's food cake mix
• 1 cup Bailey's Irish Creme Liquor
• 3-1/2 cups cold milk
• 2 packages (3.9 ounces each) instant chocolate pudding mix
• 3 cups whipped topping

Directions

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
• With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.
• In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
• Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding and whipped topping; repeat layers twice. Store in the refrigerator. Yield: 14-16 servings.

This will be thoroughly enjoyed by an exhausted group of overworked educational staff!

(some of last year's holiday party attendees)