Strawberry Cream Cookies

Strawberry Cream Cookies

Cook is home, and he is cooking. Wednesday he decided he wanted cookies and this is what we got. A yummy and soft cookie topped with a cream cheese and strawberry jelly frosting. Irresistible! Plus, this frosting of his taste good on other stuff like bananas and oatmeal.

The cookie is actually a soft snicker doodle recipe minus the sugar and cinnamon.

Strawberry Cream Cookies

by Sheena Badger-James

Keywords: bake dessert cookie

Ingredients

For the Cookies

• 1 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

For the Frosting

• Batch or half batch of cream cheese frosting
• Jam or preserves of your choice

Instructions

For the Cookies

Preheat oven to 350

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl

Combine flour, cream of tartar, baking soda and salt in a separate bowl

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge

Place one inch globs of dough on chilled ungreased cookie sheet, and bake 10 minutes.

Remove from pan immediately.

For the Frosting

Cook found a nice Cream Cheese Frosting on Simply Recipe. For the cookies he halved the recipe, added a bit more cream cheese (so it would be less sweet), and then mixed in some strawberry jam. Tastes wonderful!

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Bread baking, some tips

Originally I was going to write a long post about bread baking, sharing the knowledge I have acquired the past 6 or so years. This post was to include all sorts of information including the relationship that flour, gluten, water, and yeast have. Then I found a webpage that did a much better job of explaining and with more knowledge than I had, so instead of rehashing it here and doing a poor job of it, I will simply provide the link, Tips for Baking With Gluten-Free Flour, it is actually an About page for Celiac disease, which now that I think about makes perfect sense.

The Oatmeal Artist!

I'm a big fan off eggs. I love eggs! In all forms, omelets, over easy, scrambled, so on. That being said, I do need a bit of variety occasionaly. With my egg whites low, I decided it was time to give home made oatmeal a try again. I've tried before and went bleh! Cook can do it, it's always a marvle to me. He shakes a little of this, mixes a little of that, and bam! A tasty oatmeal. Me? Nope.

So, with this renewed desire for some oatmeal and Cook not being around, I took to the internet, and came upon The Oatmeal Artist. Hundreds of recipes using oatmeal, all good, can be found in her recipe list. Yum, yum!

Some of my favored recipes so far:

• Applesauce Oatmeal: Yummy but simple.
• Basic Overnight Recipes: She explains how to convert any stove top recipe into a refrigerate over night one. Easy and no cooking.
• Basic Oatmeal How-To: I tried the peanut butter one, put too much in but that was easily fixed with some honey.
• Gingerbread Latte: I like gingerbread cookies and lattes, so why not!

 

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Tortilla!

Stack of Tortilla

Folded Tortilla

I think I have found it, a tortilla recipe.  It isn't perfect, no where the size of store bought and they do look a bit different but it is a start.  Now it is just a matter of adjusting and wiggling.  The Cook would probably have an easier time getting the dough rolled out to bigger sizes, he is better at that.  Alas, he is not here at the moment so I made do.

The recipe calls to cook the rounds on medium heat and I did, I feel that this may have been a bit to high.  Next time I think I will be cooking it on a medium-low heat, at about 2 or 3.  This should give it more time to cook without crisping, we do not want crisping.  That happened to the first one.
I found on the food network and would have just linked to it but I feel that the directions are written poorly there.  Now here it is:

Flour Tortilla

by Sheena Badger-James

Keywords: bake bread

6052564

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 cup (3 1/2 ounces) shortening
• 1 teaspoon salt
• 1 cup water

Instructions

1. In a bowl mix flour, salt, and shortening until crumbly. I used butter instead and turned out fine, I am curious how bacon drippings will turn out.
2. Gradually add in the warm water until you get a nice ball of dough. I didn't even use all the water for this. Kneed until smooth.
3. Place your dough on your working surface, cover, and let rest for at least 15 minutes.
4. Divide your dough into even sections. How many sections depends on how large you want your tortillas. I had about 8 sections that came out to about 8 inch rounds, though they could possibly have gotten bigger if I had a press. 8 to 12 is a good number.
5. Roll out each section into a flat thin, really thin, rounds
6. To cook, preheat your skillet on medium (or lower). Cook the tortillas one at a time, flipping to keep from scorching. The cook time for each round should be 30 secs to a minute.
7. Enjoy!

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Soft, Foldable, Flat Bread

I have found my new basic flat bread recipe. For a while now I've been using a Quiznos copy cat recipe but today it has been replaced. This morning I tried to make tortillas using a recipe that I thought would do the job, the picture even showed tortilla like bread. Alas it did not make tortillas but it did make a bread that is quite flexible. It will bend into quarters, and probably more, without so much as a crack or split. Absolutely lovely flex!

Ingredients: Salt, Flour, Water, Oil, Yeast

Soft, Foldable, Flat Bread

by Sheena Badger-James

Keywords: bake bread

6052560

Ingredients

• 2 tsp dry yeast
• 1 1/3 cups warm water
• 3 3/4 cups bread flour
• 1 1/2 tsp salt1 tbsp olive oil

Instructions

1. Place the yeast in about 1/2 cup of the warm water and let sit covered for 5 minutes to activate the yeast. Meanwhile, mix the flour and salt in your mixing bowl. Form a well in your flour mix and pour in activated yeast and the oil.
2. Mix in your flour, adding additional water as needed. You're looking for a firm, moist, and quite sticky dough.
3. Knead your dough on a floured or oiled (depending on preference) work surface until your dough is smooth, shiny, and elastic.
4. Place dough in a lightly oiled bowl and cover with a cloth. Let rise until double in size, about 30 minutes. Punch down and let rest for 10 minutes.
5. It's a good idea to start heating your frying pan over medium low heat. The pan will need to be heated for about 10 minutes.
6. Divide into eight pieces. Roll each piece into a very thin round, about 8 inches across and a 1/4 inch thick.
7. Place one dough round in the hot pan and prick all over to prevent air bubbles. Flip every few seconds to keep from over cooking. You should get a sense fairly quickly how often you need to flip. Cook the round until each side of the round starts to have golden brown spots on it. Once cooked place onto a clean surface and cover with a cloth. Repeat for each round. This will take a bit of practice, each stove is different, but you should get the feel of it quickly.
8. After all are cooked, cover with a cloth and place on a cooling rack. This is to help control the moisture to avoid soggy or dry. After the rounds are cooled they can be stored in a food bag of your preference.

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Stack of flat bread

Folded in half

Folded in quarters