I loved it when I was a young girl and Mom would give me the liberty of baking in the kitchen, but only if I would clean up my own mess. This week’s cookie recipe was one of my first cookie recipes I ever made and got the recipe from the school lunch room cook when I was around 10-years-old. I so enjoyed these cookies when they served them in school so I asked the school lunch cook for the recipe. Still today I make them for my family and is one of my favorite old fashion cookies. ■ Angel Flake Cookies ● 1 cup shortening
Hats off to all mothers! Mother’s Day has been celebrated the second Sunday of May since 1914, a national holiday to commemorate mothers. Speaking on behalf of mothers, no matter how old we may get, we all deserve a day of pampering. There are a variety of ways to keep mom from cooking. If a tight budget rules out the most obvious choice-dinner or brunch at a restaurant, don’t despair. Treat the whole family to brunch or a barbecue with mom as the guest of honor. All mothers will appreciate being cooked for and most important of all, don’t forget to tell Mom how much you love her!
This week I would like to share with you a very tasty recipe for “Good Morning Maple Cinnamon Rolls” that are so easy to make in your bread machine. The maple syrup sweetens these lovely little cinnamon buns in the bread dough and then topped with a maple icing. They are so yummy warm from the oven. Bring them to your next potluck or you just might want to keep this recipe handy for your Mother’s Day Brunch. ■ Good Morning Maple Cinnamon Rolls ● 2/3 cup milk ● 1/3 cup maple syrup
Always on the look out for new pasta dishes, I ran across one for creamed chicken with Gnocchi dumplings that I found in a recipe pamphlet dated 2009. I had a box of gnocchi dumplings in the pantry and leftover roasted chicken in the refrigerator that needed to be used, so I tried this recipe. Paired with a fresh tossed salad and French bread, made for a quick, comforting weeknight meal. You can find the gnocchi in a couple of different places in your supermarket. My local stores sell shelf-stable potato gnocchi in the dry pasta section.
Many people like to serve ham for their Easter holiday meal. Our favorite way to bake a ham is the good old traditional way. Before spreading anything on the ham, I first score the ham. This will prevent the glaze from running off the meat and the flavor of the glaze will marinate within the meat. Trim most of the fat and outer shell from your ham (the traditional hams, not the easy carve, are actually better because they absorb the flavor better). Rub the entire outside of the ham with prepared mustard. Then pack brown sugar around the outside of the ham until covered.
Tacos are always a welcome meal at our house. At least once a week, Gary requests tacos. I wanted to try something different one evening so I made Corn Tortilla Pizzas that have the zippy flavor of tacos but also a flavor of their own. Those who like tacos will enjoy this recipe. The meat mixture made a large batch that can be frozen for up to three months, so I froze half the meat for a future meal. ■ Tortilla Pizzas ● 1-1/2 pounds ground beef ● 1 small onion, diced
One appliance I could leave out on my counter is my vegetable steamer. We steam vegetables at least two to three times a week. We love steamed vegetables, especially green beans. By steaming vegetables, it keeps most of the nutrients in. I’m always experimenting with different ways to steam vegetables and have found one of my favorites is garlic green beans with mushrooms. They are so quick to prepare and I only steam them until they still have a crunch to them. Tossed with garlic and mushrooms, oh, what a flavor that enhances any meal.
Pasta is always such a filling and satisfying evening meal. I ran across this recipe a few weeks ago and was anxious to try it. Starting with a box of macaroni and cheese, this recipe was a pleasant surprise. I must admit I was a little leery about adding the sour cream thinking it would be a bit overwhelming, but that was not the case. The layers of the taco meat layered with the macaroni mixture and cheeses was delicious and a dish I will be making again. It would be a great “company” dish served with a nice side salad. ■ Taco Bake
Gary and I recently had the privilege of visiting the Baxter School and having lunch with our 7-year-old grandson Jack. As we went through the lunch line with Jack and his classmates, it brought back so many memories of when our two sons went to school there. Now here we are, many years later, and sitting in the same lunch room with our grandson. I have a recipe in my recipe collection for Mrs. Birdie’s Bread that I remember making in our son’s class in 1989 in that same lunch room, and I still occasionally make it. The recipe makes two nice loaves and is fantastic toasted.
Lots of green, shamrocks, oversized green hats, corned beef and cabbage, all have become symbols of the celebration of St. Patrick’s Day. It is a day adopted by many people, including myself, without a drop of Irish blood but it’s a good excuse for a traditional Irish feast. Irish or not, a good boiled dinner is sure to be delicious and enjoyable served on March 17. There’s no better way to cap off dinner than with a dessert in keeping with the colorful spirit of the day. ■ Corned Beef and Cabbage 4 1/2 pounds corned beef brisket