Thursday, December 31, 2015
Wednesday, December 30, 2015
Tuesday, December 29, 2015
Monday, December 28, 2015
Sunday, December 27, 2015
Saturday, December 26, 2015
Tuesday, December 22, 2015
PEANUT BUTTER COOKIES
Here is another of my grandmother's cookie recipes. This recipe also has to be about 100 years old. After she would bake the Rocks (see BELOW), she would then bake the peanut butter cookies. The holidays were the only time she would bake these cookies. Me? I like to bake them anytime, but I always bake them at Christmas. Just today, I baked the Rocks, some of which I will give as gifts. Tomorrow is the Peanut Butter cookies. When baking cookies, use parchment paper on the cookie sheet. You do not have to place a new sheet for each batch you bake, just reuse. Parchment paper keeps the cookie sheet clean, just wipe it off when finished baking.
1 cup shortening
1 cup sugar
1 cup brown sugar
3 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt (I use sea salt - better for you)
1 cup peanut butter (I use natural peanut butter) smooth or crunchy - your option
Cream sugars and shortening. Add well-beaten eggs and vanilla. Mix together flour, soda, and salt then add to mixture. Mix. Add peanut butter and mix well. Roll dough into individual balls about the size of a walnut. I usually 'roll' the whole batch of dough, while waiting for the first batch of cookies to bake. Place the balls on the cookie sheet and using a fork that you've dipped in some flour, press down on the cookie. I usually make a criss-cross pattern. Bake at 375 degrees for 8 to 10 minutes.
When I bake these at Christmas, I put red and green sprinkles on the top.
Monday, December 21, 2015
These are my absolute favorite cookies. My grandmother would bake these cookies right after Thanksgiving, place them in a tall storage tin, and place the tin in cool place in the attic. Just before Christmas, out would come the cookies! The secret to these cookies is using 'black' walnuts. Although you can use regular walnuts, the taste is not quite the same. The recipe makes about 12 dozen, (and I mean 12 dozen nice sized cookies) but they keep well. I hope you enjoy these as much as I did as a kid, and still do as an adult.
2 cup shortening
3 cups brown sugar
2 teaspoon cinnamon
1 pound black walnuts chopped
1 pound raisins*
5 cups flour
2 teaspoons baking soda in 1/4 cup warm water*
*Place the raisins in a large bowl with water and put in microwave for about 2 minutes. This softens the raisins. Drain the raisins after you take 1/4 cup of the raisin water to use in the recipe.
Cream the shortening and sugar. Add the eggs. Add cinnamon, nuts, raisins, baking soda and warm water and mix. Then add flour. [I use my dough hooks on my mixer. to do this part since this is a very thick dough] Drop cookies from spoon. Bake at 400 degrees - lower if too hot - I usually bake at 375 for 10 to 12 minutes.
Friday, December 18, 2015
Thursday, December 17, 2015
Tuesday, December 15, 2015
Monday, December 14, 2015
Posted by H. M. Jones at 8:15 PM
Sunday, December 13, 2015
Friday, December 11, 2015
Wednesday, December 9, 2015
Monday, December 7, 2015
Sunday, December 6, 2015
Friday, December 4, 2015
Soy is higher in phytoestrogen than any other food. Phytoestrogens are plant based estrogen that mimic the estrogen in our body. Consuming high amounts of phytoestrogen, is the leading cause of breast cancer, endometriosis, uterine fibroids, infertility and low libido.
•Soy is also the king of cell Goitrogens (thyroid suppressors).
•Phytlates found in soy block mineral absorption.
•Also found in Soy, Trypsin inhibitors, inhibits proper digestion of protein.
•93% of Soy is genetically modified.
Partially hydrogenated soybean oil
Is an unnatural man made fat (from one of the most unhealthy oils-soybean oil) that causes cellular dysfunction. This dysfunction can cause cancer, autoimmune disease, diabetes, obesity, asthma, heart disease, bone degeneration, increased levels of “bad” cholesterol and decreased levels of “good” cholesterol, reduces immune function, creates reproductive problems and causes interference with our body’s ability to utilize omega-3 fats.
Posted by H. M. Jones at 2:53 PM