Peanut Blossom Spritz Cookies

I've made some Peanut Blossom Spritz cookies today for tea time. Won't you join me?  We can have a cup of Constant Comment tea, if you'd like.

I'm using my Merry Christmas Johnson Bros teacup.

My sweet tea set was a gift from my youngest son, when he was just a little boy.

 

I was lucky to find a matching plate to my teacup.

My Goebel piece was from my late beloved Dad.

 

 

I bought a smaller tree this year, that is easier for me to put up. 

 

 

 

My sister sent me a little tea set awhile back and I took a tip from Margie, from  Tea In The Valley and glued the lids and saucers on the pieces to use as ornaments on my tree.

 

For probably 30 years I had a Mirro Cookie Press, and it sadly broke a few years back.  A thoughtful friend of mine found me one and I am thrilled beyond belief!  There is nothing like this old-fashioned Mirro one.  It holds the most dough of any, and I am one happy baker! 

Yield: recipe says 48, but I got many more

Author: Kitty, but recipe is from my Mirro Cookie Press Cookbook

Print

Peanut Blossom Spritz Cookies

I used my cookie press snowflake design to make the blossoms, and sprinkled them with red sugar before baking. This was so much easier than forming balls for peanut blossoms. Spritz cookies form best on really cold cookie sheets, so I put the cookie sheets in the freezer beforehand.

Ingredients

• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 cup peanut butter
• 1 tablespoon hot water
• 1 and 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Colored sugar, optional
• 1 bag of Hershey Kisses, unwrapped

Instructions

1. Preheat oven to 375 degrees.
2. Cream shortening and sugars well.
3. Beat in egg, peanut butter and hot water
4. Gradually blend in flour, baking soda, and salt which  have been sifted together (I use a whisk to blend all).
5. Fill press.  Form cookies on ungreased cookie sheets. Sprinkle with colored sugar, if you wish.
6. Bake cookies for 10 minutes.
7. Remove from the oven, and immediately add a kiss to the center of the cookie, pressing down firmly.  Cool 1-2 minutes. 
8. Remove cookies to a cooling rack to cool completely.

Notes:

Use really cold cookie sheets and never put spritz cookies on warm cookie sheets.

Created using The Recipes Generator

Thank you for your visit!  xo

I am sharing this with:

Keep In Touch 

Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

Meal Plan Monday

No Place Like Home

Refrigerator Rolls

I wasn't going to start decorating before Thanksgiving, but I started it anyway, since I'm not hosting.  It's always festive when the decorations are out, but it takes me all day any more.   These rolls are so good and I'm having one with some of my Christmas Jam.

It's always nice to bring out my old dishes that my late beloved and I collected from various Target stores, over 30+ years ago, back when Target was called Gold Circle.  I'm having a cup of Harney and Sons Holiday Tea. 

I made this tea cozy last year, and it's reversible.  I think it goes well with my dishes.

My dear daughter bought me all these cooking utensil ornaments for my little kitchen tree.  I put an angel cookie cutter on top.

I shared this roll recipe in my first year of blogging, which can be found here and wanted to share again.  The dough keeps in the fridge for a week, which is nice if you want to plan ahead.  It's a very sticky dough, but makes the best rolls, which I've been making for over 40 years.

I doubled the recipe this time.

Author: Kitty

Print

Refrigerator Rolls

This recipe was given to me my longtime friend, Susie, back when we were neighbors in Ohio. I've adapted the recipe slightly over the years. Back then, it called for a cake of yeast. Susie got the recipe from a Mennonite friend. It makes great cinnamon rolls, too, by rolling out, spreading with butter and sugar and cinnamon.

Ingredients

• 1 1/4 cups warm water
• 1 T. yeast
• 1/4 cup sugar
• 1 t. salt
• 1/3 cup oil
• 3-4 cups flour

Instructions

1. Put all the ingredients in a large bowl and mix. I use my Kitchen Aid, but you can easily do this by hand. Add the flour, starting with 3 cups. I usually use about 3 1/2 cups of flour. Cover the bowl & refrigerate for 1 day or up to 1 week.
2. Take the dough out of the refrigerator 2 hours before you need it. Shape the dough into balls. I usually get around 18-20 rolls. I roll the balls into a little flour before shaping them because the dough is rather sticky. I put them into a greased 9 x 13 inch baking pan. Cover & let rise until doubled in size.
3. Uncover & bake the rolls in a preheated oven at 350 degrees for 20-25 minutes, until the rolls are golden brown.

Notes:

 You can skip the refrigerator rising & just let the dough rise until doubled, punch down & then shape & let rise again until doubled.

Created using The Recipes Generator

 

 

Thank you for your visit!  xo

 

I am sharing this with:

Keep In Touch 

Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

Meal Plan Monday

Maple Walnut Scones

How about a maple walnut scone and a cup of maple tea today?  My leopard print pumpkin was mod podged my me several years ago, by using leopard print tissue paper.  It looks pretty with my quilt-as-you-go minky throw that I made about 10 years ago.  It was a fun project, and was pre-cut in fabrics that I chose. 

The little cottage girl teapot was one that my mom gave me, and she had found it at a thrift store. Isn't it sweet?  It's elevated on a teacup and saucer.  The maple tea was given to me from a friend, who visited Canada (before Covid-19!!).

This is a Johnson Brothers Olde English Countryside teacup.

This pretty brown transferware plate is called Harvest, by Clarice.

My grandson, Riley, turned 17, and completed three birthdays in one week of grandchildren!

 

 

Yield: 6

Author: Kitty, but recipe is adapted from King Arthur Flour

Print

Maple Walnut Scones

The original recipe made 24 mini scones or 12 large. I cut the recipe in half.

Ingredients

• For the Scones:
• 1 and 3/4 cups flour
• heaping 1/3 cup toasted walnuts, chopped finely (save some extra for garnishing)
  
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter (I used salted), cold, and cut into pats
• 1/2 cup cold milk
• 2 and 1/2 tablespoons maple syrup
• 1/4 teaspoon vanilla (maple flavoring would be good, but I didn't have any)
  
• For the glaze:
• 1/2 cup powdered sugar
• pinch of salt
• 2 tablespoons maple syrup
• 1/8 teaspoon vanilla (or maple flavoring)

Instructions

1. For the Scones:
2. Toast the walnuts in a 350 degree oven for 7-9 minutes, and let cool, and then finely chop.
3. In a large bowl, combine the flour, baking powder, walnuts, and salt.
4. In a separate bowl or large liquid measuring cup, combine the milk, maple syrup, and the vanilla or maple flavoring.
5. Add the wet ingredients to the dry and mix until a soft dough is formed.
6. Flour a piece of parchment paper and scrape the dough onto the parchment paper or work surface. 
7. Gently pat the the dough into a circle that's about 6" in diameter and 3/4" thick.
8. Transfer the circle to a baking sheet, leaving the parchment paper, and using a sharp knife or pizza cutter, divide into six wedges.  Gently separate the wedges so that they are about 1" apart.
9. Preheat the oven to 425 degrees.  Place the pan in fridge to chill for about 20-30 minutes.  This helps their texture. 
10. Bake the scones for 15-20 minutes or until golden brown.
11. Remove from the oven , wait a few minutes and separate them with a knife and transfer them to a cooling rack.
12. To make the glaze:  Combine all of the galze ingredients, stirring until smooth.
13. When the scones are cool, drizzle them with the glaze.  I topped the glaze with some extra of the finely chopped toasted walnuts.
14. You can store the scones, well wrapped, at room temperature for several days or freeze for longer storage. 

Notes:

I like to freeze the unbaked scones and then pull out what I need and bake them fresh. You may allow a few extra minutes of baking time, if needed.

Created using The Recipes Generator

 

 

 Thank you for your visit!  xo

I am sharing this with:

Keep In Touch 

Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

Meal Plan Monday

Pumpkin Roll

Oh happy day, we've had some beautiful weather and sunny skies, so off to the patio I went for my tea party.  Do you love pumpkin roll?  I think I may like it better than pumpkin pie.  Hmmmm...could it be the cream cheese filling that I like so much??  My big star quilt that I made always come out in the Fall because it has pumpkin vines as one of the patterns. 

This teapot is perfect for November with all the Fall bounty and the wheat handle.

Here's the backside, which is just as pretty as the front.  I found this several years ago for a a few dollars at a thrift store in Ohio.

This Lenox Weatherly teacup came from the first teacup exchange that I participated in and it goes with anything.

My mountain bike loving and rock climbing granddaughter turned 6 this past week!  That is Harper after riding 6 miles by herself, with her daddy running behind her. 

Connor, my Marine grandson, turned 20!!  How can those years fly by so quickly??  He was home on a surprise visit back in September.

Yield: 8-10

Author: Kitty

Print

Pumpkin Roll

I have been making this recipe for years, and it's a very good one. My family loves it.

Ingredients

• For the cake:
• 3 eggs
• 3/4 cup sugar
• 1/4 cup firmly packed brown sugar
• 1 cup pumpkin ( I always freeze the rest of the pumpkin for another recipe)
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup finely chopped pecans
• 2 tablespoons powdered sugar 
• For the Filling:
• 1 (8-ounce) pkg. cream cheese, softened
• 1/4 cup butter, softened
• 1 and 1/4 cup powdered sugar
• 1 teaspoon vanilla

Instructions

For the Cake:

1. Preheat oven to 375 degrees. 
2. Grease an 15" x 10" jelly roll pan. Line with wax paper or parchment paper, and grease and flour that (I use a spray that contains flour.)
3. Combine eggs, and both sugars and beat on high speed of an electric mixer until smooth.  Add pumpkin, mixing well.
4. Combine the flour, baking powder, salt and spices, stirring well; add to  pumpkin mixture and mix until smooth.
5. Pour the batter into the prepared pan, and spread evenly, then sprinkle with pecans.  Bake for 12-15 minutes, or until top of cake springs  back when touched.
6. Sprinkle 2 tablespoons of powdered sugar evenly onto a tea towel.  Loosen edges of cake and carefully invert onto towel.  Remove the wax or parchment paper.  Roll up cake in towel, beginning with short side.  Cool cake completely on a cooling rack

For the Filling:

1. Combine the butter and cream cheese in a medium bowl, and beat with and electric mixer until smooth.   Add the powdered sugar and the vanilla and beat again until smooth. 
2. Carefully unroll cake and spread with cream cheese filling to within 1/2" of edges.  Carefully reroll cake without the towel.  Place on a serving platter;  chill before serving.

Notes:

Often the cake cracks, but if you wish, you can cover the crack on top with some whipped cream.

Created using The Recipes Generator

Thank  you for your visit!  xo

I am sharing this with:

Keep In Touch 

Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

Meal Plan Monday

Pumpkin Creme Brulee

 

Pumpkin Creme Brulee and some Pumpkin Chai Tea are my teatime treats for today.  I have plenty to share, if you'd like to stop by!  My late beloved mom gave me the battery operated candles that are timed for 5 hours.  The candle holder on the left was made by my late great grandfather. 

 

My pumpkin tea set is one that I love bringing out in the Fall.

This teacup which is called Roland, by Johnson Brothers is a very old pattern, and it goes with so many things.  The intricate detailing doesn't show up  in pictures.

This old sweater clad pumpkin was a creation from several years ago, as was the shabby pumpkin pillow on my sofa. 

Yield: 8

Author: Kitty

Print

Pumpkin Creme Brulee

This is a yummy, creamy, slightly spicy creme brulee. I checked several recipes and put together one of my own. I hope you try it!

Ingredients

• 3/4 cups heavy whipping cream
• 3 large whole eggs
• 1/2 cup brown sugar (plus extra for caramelizing)
• 1 cup pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg

Instructions

1. Preheat the oven to 300 degrees.
2. In a medium bowl, whisk together 3 whole eggs and 1/2 cup brown sugar until well blended.
3. Heat 1 and 3/4 cups heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching. Little bubbles will appear around the edge of the sauce pan.
4. Slowly add hot cream to the egg/sugar mixture, while whisking.
5. Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.  I used my 8 cup Pyrex mixing bowl. 
6. Whisk in 1 cup pumpkin puree and the spices.
7. Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
8. Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
9. Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.  When ready to caramelize, sprinkle the surface with about 1-2 teaspoons of sugar, and then torch. 
   

Notes:

 The creme brulees keep covered in the fridge for several days, but torch the tops right before serving.

Created using The Recipes Generator

Thank you for your visit!  xo

I am sharing at these lovely parties:

Keep In Touch 

Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

 Meal Plan Monday