Tag Archives: baking


3 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup butter, softened
1 cup white sugar
3 eggs
1 running over teaspoon almond extract (or vanilla, or coconut, ect. ect.  – almond is traditional)
1 cup toasted almonds, finely chopped* (or dried fruit, pecans, coconut, chocolate chips. Also good is lemon or orange zest.)

*if you divide the dough use 1/2 cup in each dough ball.

Preheat oven to 375 degrees F. If you don’t use parchment or a sil pad, lightly grease your cookie sheet.

Combine flour and baking powder; set aside.

In a mixer, cream together butter and sugar until light and fluffy.

Beat in the eggs one at a time. Stir in the lemon zest (if using) and almond extract. Add the flour mixture, mixing until smooth.

Divide dough into two separate balls, adding two different mixtures of fruit, nuts or what have you, if you feel like it. (You don’t have to make two different flavors, I just like to, cause it’s fun)

Shape each portion into a loaf about 12 inches long and 4 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly.

Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.

Preheat oven to 325 degrees F. Cut baked loaves into 1/2 inch thick slices. Lay slices cut side down on the baking sheet. Bake 10 minutes, or until crisp. Cool on wire rack. Make several
days before serving.

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Best Ever Cookies

This makes a shit ton. But it’s okay, because you will eat them.  Plus they have oats in them, so that makes them healthy!

1 cup butter flavored Crisco (I know, but not butter, blah, blah)
1 ¼ cups firmly packed brown sugar (I use dark, sometimes)
½ cup granulated sugar
2 eggs
2 tablespoons milk
3 teaspoon vanilla

1 teaspoon salt (I used that fancy French kind. Cause I can.)
1 ¾ cups all purpose flour
1 teaspoon baking soda
2 ½ cups quick Quaker Oats (or 3 cups old fashioned oats) uncooked
12 ounces milk chocolate chips (I usually use more and then eat whatever is left in the bag, as a snack.)
1 cup chopped pecans or almonds or walnuts (See above)

Heat oven to 375. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla and beat until smooth. Add flour, baking soda and salt, mix well. Stir in oats, chocolate and nuts, mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes, cool for a couple minutes on cookie sheet.


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This is the easiest cookie recipe ever – plus they look pretty fancy and they are fun to say.
2 cups granulated sugar
1/8 teaspoon salt
2 sheets puff pastry

*sometimes I add a dash of cinnamon or use flavored sugar.

Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. Make sure you have an even covering of sugar. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 1/2-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

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