Friday, January 11, 2008

Tortellini Soup

This is a new recipe I got from my mom. I made it last night and had a large amount so I took half to my friend that is preggo and doesn't cook much because of morning sickness. My husband said "why haven't you made this before?" It was very flavorful and yummy especially with the blizzard outside.

Saturday, January 5, 2008

Surprise Sugar Stars


I can't claim these -- my friend Julie made them just before we left BG and they were the best thing I'd ever had. I know Christmas (cookie) season is all over and everyone's into their healthy new year's eating but I still had to post them -- maybe they would be a pretty Valentine's treat -- YUM YUM! (I didn't have a star cookie-cutter on hand so mine aren't as pretty as Julie's were...)

Ingredients:
1 cup butter, softened
1 1/4 cup sugar
2 eggs
1 tsp vanilla
4 cups flour (I made the first batch with 4 cups and the dough was too sticky to roll out with a rolling pin. Second batch I used about 4 1/2 cups and the dough was much easier to work with. I didn't notice a difference in quality at all.)
2 tsp. baking powder
2 tsp. ground nutmeg
1 tsp. baking soda
2/3 cup buttermilk

ICING:
2 c. confectioner's sugar
2-3 Tbsp. milk
1/2 tsp. almond extract

DIRECTIONS:
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Refrigerate for 2-3 hours or until easy to handle. On a floured surface, roll out dough to 1/4-inch thickness. Cut with 2-in. star cookie cutter. Place half the stars on ungreased cookie sheets (I used parchment paper). Spoon 1 tsp. cherry pie filling into center of stars. Top with another star. Pinch edges to seal; cut a small slit in top of each cookie.Bake at 350 for 12-15 minutes or until lightly browned. Cool on wire racks.

For icing, combine confectioner's sugar, milk, and extract. Whisk until smooth and spread over cookies.

Yield--4 dozen.