by Suzanne on November 16, 2012
Yesterday I told you about my friend Katrina’s birthday and the treats I sent to her. Lemon Balls and Orange Pinwheel Cookies. I also promised that I would deliver a recipe for the cute little Orange Pinwheel Cookies that I sent her – and that you can see above. So, without further delay, here’s the cookie recipe. Print Orange Pinwheels Author: Suzanne Collier, adapted from www.SprinkleBakes.com Recipe type: cookie, dessert, snack Prep time: 7 hours Cook time: 15 mins Total time: 7 hours 15 mins Serves: 24 These are really fun cookies and perfect for a birthday party or celebration of any kind. They take a while to make, but are delicious! You will be the hit of the party and they will be worth every minute you spent on them. Ingredients 2 cups Unsifted Cake Flour ½ tsp Baking Powder ¼ tsp Pink Himalayn Salt ⅔ cup Unsifted Powdered Sugar ¼ cup Granulated Sugar 2½ sticks Unsalted Butter 1 tsp Vanilla ½ tsp Orange Extract ½ tsp concentrated Orange food coloring (like used for cakes in the little jars) 1½ cups Multi-colored Sprinkles Instructions Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in 1 tablespoon pieces, one at a time; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball. Remove all of the dough from the processor and divide the dough into 2 equal portions Return one of the portions to the food processor and add the orange extract and food coloring and process until just incorporated. Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 × 8½ inches by 4 inch thick. Be sure your edges are the same depth as the center, about ⅛th inch all around. This will make it MUCH easier when you get ready to roll them together. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm for at least 2 hours or up to 3 days. Remove dough pieces from refrigerator. Pour the sprinkles into a shallow rectangular dish that will be long enough to accommodate the roll. Peel off the top sheet of waxed paper from both the vanilla dough and the orange dough. Brush the bottom (vanilla) dough very [...]
by Suzanne on November 15, 2012
You can tell by looking at this picture that the candle is the “focus” (ha!) on this plate, not necessarily the treats. So, let’s talk about the candle first! Happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, birthday to my cyber-foodie friend that I have actually met in person. And we still like each other. Actually, we love each other. Funny how things work out. Today is Katrina’s birthday. I think she is 24 or 25. But, then she has these four handsome boys – and a husband – so that makes me think maybe she is a little older than that. Maybe 29. I think that is part of the reason she calls her blog Baking and Boys. Ya think? But I digress. Katrina and I met online through a Yahoo! food group. We chatted in the chat room, ’cause that IS what you do in a chat room. And found that we really enjoyed each others sense of humor. Shelby from The Life and Loves of Grumpy’s Honeybunch was also a part of that group and we all drifted toward each other like earth magnets. And we have stuck together ever since. We keep saying that we are going to have a girls’ night out – which for us would mean traveling from Texas, New York, and Utah to a place that could handle the three of us for a night. Well, more like a long weekend. We are still searching for a town that will allow us to stay that long. I’m sure we will find something. . . My Mountain Man and I traveled to Salt Lake City, Utah, a couple of years ago and I emailed Katrina to see if she wanted to meet up and have lunch. You can read all about it by clicking here! Both of us have made a little sumpin’-sumpin’ for Katrina for her birthday and have mailed it to her for “munching” pleasure. Click on the link for Grumpy’s Honeybunch to see her birthday wishes and recipe. In my case, there are two treats, one of which you will see below. The other will be coming up tomorrow. Check your mailbox, Katrina!!!! No, silly. The one by your driveway. 4.5 from 2 reviews Print Lemon Balls Author: Suzanne Collier, Adapted from Snack Girl Recipe type: dessert, sweet, coconut, almonds, lemons Prep time: 20 mins Cook time: [...]
by Suzanne on August 8, 2010
This is the case of the Missing Orzo. It happens ALL the time. Well, almost all the time. I’ve had this little package of Orzo for a while now. It sits in my pantry on a shelf that is eye-level to a 2.5 year old boy. It never ceases to amaze me where I find the Orzo each time this same 2.5 year old boy leaves to go home. His name is Justin. He’s our grandson. He’s just the most precious thing on God’s green earth. Well, him and his sister Abbie. And our daughters and son-in-laws . . . But, I digress. He thinks I’m weird. And we are likely to find the Orzo under our pillow when we go to bed at night. Or in my closet or under my chair. Of course it is never in plain sight. I’ve decided it is a game. He is testing me. Keeping me sharp and thinking. He laughs at me when I’m not looking. That’s what grandkids are for, right? Keeping us young! Especially since their parents are the ones that made us old. Come on, I know you know I’m right! Now, on with the Orzo! MM grilled us up some larapin (LOVE that word!) good wild caught Sockeye Salmon the other night. Probably about THE best salmon ever! But alas, we couldn’t eat all of it in one settin’. There was about a half pound that I needed to make into something, so I decided on this Grilled Salmon and Orzo Salad. It’s summer. It’s H.O.T. here in Texas. I don’t know what the weather is like where you live, but here, it has been as close to Hades as I want to get! When it never gets below 80 degrees for a low, and is 106 at 5pm and still 100 at 10pm, well, pardner, that’s just toooooo dang hot! A cool, refreshing salad is in order! This can be a full-on dinner meal, lunch or a side. It is the perfect picnic food. I think even the Scamp may like it. Grilled Salmon Orzo Salad Serves 10-12 8 ounces Grilled Salmon 16 ounces package of Orzo pasta, prepared according to package directions 1 small bottle of Capers (3.5 oz) 1 large Shallot bulb, chopped 20 Cherry Tomatoes, halved Juice of 2 large Lemons 1/4 cup diced Red Bell Pepper 2 tablespoons fresh Dill, chopped 1 tablespoon [...]
by Suzanne on April 11, 2010
Ever had a lobster roll? Love at first bite, right? Well, this dish may just may make that lobster roll jealous. And the best part is, if you have made my Baked Halibut and had leftovers, this is the place for you. If you don’t have leftovers, you can used the Baked Halibut (or Cod, if you like) recipe and just leave off the bread crumbs. Let cool at least a couple of hours in the refrigerator, then mix this up! SERVES 4 Halibut Mixture 3/4 pounds Halibut, baked 2 Celery Ribs, sliced thin 1 piece Roasted Red Pepper, diced small 8 Black Olives, Large, Sliced 2 tablespoons Flat-leaf Parsley, chopped 2 tablespoons Herb Mayonnaise 2 Green Onions, sliced (and you can also used my Grilled Spring Green Onions if you have some of those leftover, too) 1 teaspoon Fresh Ground Pepper 4 Croissants 4 Lettuce Leaves 2 Roma Tomatoes, sliced Flake fish into small pieces in large bowl. Add celery, red pepper, olives, parsley, green onions and pepper to fish. In a separate bowl, mix all ingredients for the mayonnaise until smooth. Add mayonnaise to fish mixture and mix throughly. Cut croissants in half and remove some of the interior bread, making room for the fish mixture. Spoon into croissants and top with lettuce and tomatoes. Serve with a side of fresh fruit for a great summertime treat! May the holes in your net be no larger than the fish in it. ~Irish Blessing Suz Print Recipe
