Happy Halloween! Happy Fall Harvest and Feliz día de los Muertos!
In English that means Happy Day of the Dead. Many cultures have many celebrations in the Autumn portions of the year.
I wish everyone the happiest of times. Your little ones will grow up sooner or later. Never take a single thing for granted.
I had the pleasure of spending my Sunday evening with my cousin Tiffany and her boyfriend Cole. He has a younger brother, who is still at the “Trick or Treating” age. He as a big brother realizes, how important the little moments are and he treasures them all. My sister MaKayla is the baby of my family. Even as a 7th grader, she will always be my baby sister.
As a college student and being a full-time employee, finding extra time for anything can be rather difficult. My family begged me recently to attend a night at Atrox with them. I begrudgingly agreed and it was for my sister, that I decided to attend.
Growing up some of my best memories, came from being in the kitchen with my Granny. All the moments I had cooking and baking in that tiny Chelsea, Alabama kitchen. Around the turn of the 21st century, are what made me and Tiffany so close. We both are graduates of Culinary school. Cooking together is a timeless tradition, that can never be started late.
I hope this tradition follows many generations and in many prospering families. It is a simple hobby, that can easily become a future career. Love always, -Andrew M. Armstrong
Easy Garlic Dip
2 sticks of cream cheese, room temperature
1/4 Cup of mayonnaise
2 Tablespoons of Dijon mustard
2 Tablespoons of dill weed
½ teaspoon of Worcestershire Sauce
¼ teaspoon of paprika
¼ teaspoon of parsley
¼ teaspoon of celery seed
1 Tablespoon of fresh chives, minced
4 cloves of fresh garlic, minced
Mix all the ingredients together and chill overnight. Serve this dip with crackers or chips.
Cranberry & Blue Cheese Spread
2 sticks of cream cheese, softened
¼ Cup of chunky blue cheese salad dressing
1 Can of cranberry sauce, whole berry
1 Tablespoon of Worcestershire sauce
1 bunch of green onions, chopped
2 teaspoons of lemon juice
6 drops of Tabasco sauce
Place all of the ingredients in a bowl and mix with an electric mixer. Chill the spread 4 – 6 hours, before serving. It is recommended, that you serve the spread with Ritz crackers.
Molasses Peanut Butter Cookies
½ Cup of solid Crisco shortening
½ Cup of peanut butter
¼ Cup of molasses
1 Cup of sugar
1 ½ Cups of all-purpose flour, sifted
1 teaspoon of baking powder
1 teaspoon of baking soda
½ teaspoon of salt
1 teaspoon cinnamon
1 teaspoon of ginger
½ teaspoon of cloves
1 teaspoon of vanilla
½ Cup of nuts, chopped
1 teaspoon of maple syrup
Preheat the oven at 350 degrees. Cream the shortening, sugar, spices, maple syrup, vanilla, peanut butter, and eggs together. Gently blend in the baking soda, baking powder, nuts and flour, but don’t over mix the batter. Roll the dough into quarter size balls. Bake on a lightly greased cookie sheet for 10 – 15 minutes, until the cookies are golden and crisp.
Banana Cake Cookies
2 eggs
½ Cup of margarine softened
1 Cup of dark brown sugar, packed
1 Cup of bananas, mashed
2 Cups of flour, sifted
½ teaspoon of baking soda
2 teaspoons of baking powder
½ teaspoon of salt
½ teaspoon of cloves
½ teaspoon of cinnamon
¼ teaspoon of ginger
¼ teaspoon of nutmeg
¼ teaspoon of allspice
½ Cup of nuts, chopped
1 teaspoon of vanilla
½ Cup of nuts, chopped
Preheat the oven at 350 degrees. Cream together the margarine, bananas, eggs, baking soda and baking powder. Fold in the remaining ingredients, but do not over mix. Drop onto a greased cookie sheet with a tablespoon and spread the dough pieces 2 inches apart. Bake for 8 – 10 minutes, until golden and crispy. Once baked and cooled dust with confectioners sugar.
Pecan Fingers
2 Cups of flour, sifted
1 Cup of nuts, chopped
1 teaspoon of vanilla
2 sticks of butter
2 Tablespoons of water, ice cold
¼ Cup of confectioners sugar
Preheat the oven at 325 degrees. Place all the ingredients in a food and pulse, until a well-mixed dough ball has formed. If it is needed you can add more water. Shape the pieces into 2 – 3 inch bullet shapes. Place onto a greased baking sheet. Bake for 30 minutes, until they are firm but only lightly browned.
Carrot Cookies
1 Cup of margarine, softened
1 Cup of sugar
1 egg
2 teaspoons of maple extract
2 Cups of flour sifted
1 Tablespoon of baking powder
1 ½ teaspoons of nutmeg
1 teaspoon of cinnamon
¼ teaspoon of cloves
¼ teaspoon of allspice
1 Cup of carrots, mashed
Preheat the oven at 350 degrees. Cream together the margarine, egg, carrots and sugar. Fold in the remaining ingredients. Mix well, but don’t over mix the batter. Grease a cookie sheet and drop the batter with a tablespoon. Spread the dough 3 – 4 inches apart. Bake for 10 – 15 minutes, until the cookies are golden brown and crisp.
Maple Cookie Glaze
2 Cups of confectioners sugar
2 ½ Tablespoons of water
1 Tablespoon of maple extract
¼ teaspoon of lemon juice
Mix up the ingredients and if more water is needed add a ¼ teaspoon at a time, until the desired consistency is reached. Once your cookies have cooled. Drizzle the mixture over any cookies you desire to glaze.