Kitty's Kozy Kitchen: Christmas

Love Your Creativity Link Party

Monday, December 17, 2018

Let's enjoy some gingerbread cookies by the cozy fire today.

This Johnson Brothers plate with the matching teacup is one of my very favorites!

Don't you love the Christmas tree inside the cup?

My daughter gave me this Baking Santa years ago. Isn't he sweet with his overalls, flannel shirt, flour sack, wooden spoon, pitcher, and cookies?

This sweet girl came to help cut out gingerbread cookies for my grandchildren to decorate for our party.

Yield: Lots!!Author: This recipe is supposedly like the ones in Williamsburg, VA, but made by Kitty

Gingerbread Cookies

My late beloved and I went to Williamsburg for our honeymoon way back in 1970. While there, we tasted the most delicious gingerbread cookies. I found this recipe and saved it from somewhere that I don't remember now.

ingredients:

1 cup granulated sugar
2 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup butter, melted
1/2 cup evaporated milk
1 cup unsulfered molasses
3/4 teaspoon vanilla extract
4 cups all-purpose flour, unsifted

instructions:

Preheat oven to 375°F. Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda in a large mixing bowl. Mix well.

Add melted butter, evaporated milk, molasses and vanilla extract. Stir until well combined.

Add the flour 1 cup at a time, stirring well after each addition to prevent lumps. The dough should be very smooth and stiff enough to handle without sticking to your fingers. If necessary, add up to 1/2 cup additional flour to prevent sticking .

On a well-floured surface, roll out the dough to 1/4-inch thickness. Cut with cookie cutters. It may be necessary to re-flour your surface several times to prevent dough from becoming sticky.

Bake on a lightly greased baking sheet, or parchment lined baking sheets, for 10-12 minutes. For small cookies, reduce baking time to 6-7 minutes. The cookies are done if they spring back when touched (but before the edges begin to brown!). Remove cookies immediately from baking sheet and cool on cooling rack.

If desired, frost your cookies, or outline them with a royal frosting or a butter cream.

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Monday, December 10, 2018

M&M's™ Pudding Cookies

Does anyone still use a fiber optic tree? I've had this one for years and years and just love it! My Santa is one that my daughter gave me one year. His appliqued outfit and embroidered mittens are so pretty. Please join me for some cookies that Cissy and I made. We will be having some Candy Cane Lane tea to go along with the cookies.

This is a Gracie bone china teacup that's dishwasher safe.

I cross stitched this piece several years ago.

Yield: The recipe says 54, but Cissy and I made larger cookies, and got around 32
Author: Kitty and Cissy, and adapted from Betty Crocker

M&M's™ Pudding Cookies

These are soft cookies which would be fun to do for different holidays, using seasonal M&M's.

ingredients:

2 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 box (4-serving size) vanilla instant pudding and pie filling mix

2 eggs

1 teaspoon vanilla

2 cups green and red M&M's™ milk chocolate candies

1 cup white vanilla baking chips (we omitted)

instructions:

Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Stir in chocolate candies and white chips (if using) until blended.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets, or parchment lined cookie sheets.
Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.

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Cissy took home some cookies for her family to have.

I babysat my two youngest granddaughters overnight this past week , and Harper and I made Shortbread Spritz cookies. She was so gentle in sprinkling the colored sugar onto the cookies. She's her daddy's sous chef, and even helped make homemade pasta with him!

Hayden didn't get to help, but she sure enjoyed munching on a cookie!

Thank you for your visit! xo

I am sharing this with these lovely parties:

Monday, December 3, 2018

Christmas Scones

We really had some beautiful days here in Texas, and I set up our tea outside today. Won't you join me for some Christmas Scones? My baking Santa has been busy in the kitchen! The greenery in the vase is from my East Palatka Holly trees, which look so pretty in the Winter and the birds like to feast on the berries.

I made this tea cozy, to add some festive cheer to my teapot.

My friend, Rosie, gifted me this Royal Albert teacup from her late mother's collection.

This Santa keeps me company in my Kozy Kitchen!

My late hubby and I always made Christmas Jam for years and years to give as gifts. The past five years, I made it by myself, but this year, Cissy helped me, and it was a special time to share with her. You can find the recipe here.

Yield: 12Author: Kitty, and adapted from King Arthur Flour

Christmas Scones

I needed to use up some buttermilk and found this wonderful recipe.

ingredients:

2 cups flour
1 cup old-fashioned rolled oats or quick-cooking (not instant) oats
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup (8 tablespoons) unsalted butter, cut into pats
1 cup dried cranberries, packed
1 cup diced pecans
1 cup buttermilk
sparkling sugar, optional, but adds a nice crunch

instructions:

Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
Mix the dry ingredients in a large mixing bowl. Add the butter, working it in to make an unevenly crumbly mixture.
Add the fruit and nuts, mixing until they're evenly distributed. Stir in the buttermilk.
Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if you need to.) Form each into a disk, and gently pat each disk into a round about 6" in diameter.
Transfer the disks to the prepared baking sheet, and sprinkle them with sparkling sugar, if desired, pressing it in firmly.
With a bench scraper or sharp knife, cut the round into 6 wedges. Do this by cutting straight down through the dough so you shear the edges. Separate the scones slightly; there should be about 1" between them at the outside edge. Repeat with second disk.
Bake the scones for 20 minutes, or until they're just beginning to brown. A toothpick inserted into the center of one should come out clean, or perhaps with a few moist crumbs clinging to it.
Remove the scones from the oven, and serve them warm. To serve later, reheat for 10 minutes, lightly tented with foil, in a preheated 350°F oven.
Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.

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Tuesday Cuppa Tea

Monday, November 26, 2018

Old Fashioned Gingerbread

If you love moist, spicy gingerbread cake, please join me for a slice at the children's table! My friend, Sarah, over at Hyacinth For The Soul graciously let me share the recipe, and Oh My, is it ever a great one!! I have loved gingerbread since I was a little girl, have tried several recipes, and now finally found THE ONE!! I used my Snowy Village cakelet bundt pan to start out the Christmas season. I made the Big Star quilt years ago to complement my dishes from Target ( when Target was called Gold Circle) that are probably over 30 years old.

My Lady Catherine's Tea Room was found on a shopping trip with my beloved Mom years ago, too. My "real" name is Catherine, and Cissy is named after me. I'll be giving this cottage to her one day.

We are going to be sipping some Comfort and Joy tea, by the Republic of Tea, which is a new favorite of mine.

Yield: This recipe makes 7 cakelets, 4 mini bundt cakes, and 1 mini loaf, or a 9 x 11" cakeAuthor: made from Sarah's recipe at http://hyacinthforthesoul.blogspot.com/

Old Fashioned Gingerbread

ingredients:

1 cup butter, softened

1 cup sugar

2 eggs, well beaten

2 cups flour

1 tsp cinnamon

1 tsp ground cloves

1tsp ground ginger

1 cup dark molasses

1 tsp soda

1 cup boiling water

instructions:

Cream butter and sugar.

Add eggs, flour, cinnamon, cloves, ginger and molasses. Mix thoroughly. Dissolve soda in boiling water and add to batter. Mix well. Pour into greased 9"x11" pan and bake at 375 for about 30 minutes. When cool, dust with powdered sugar.

NOTES:

The recipe calls for a 9"x11" pan to bake the gingerbread and serve it as a piece of cake. To adapt the recipe to bake in the snowy village cakelet pan, I used Baker's Joy and sprayed the molds, filled each cakelet about 2/3 full, and baked till a toothpick came out clean, about 20-25 minutes. Let cool for about 15 minutes before removing from the pan.

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Before Thanksgiving, I was able to have my granddaughters, Cissy, Ella, and Avery over to have some kitchen fun! We made the turkey gobble cupcakes that Mary had shown us how to do, from Home Is Where The Boat Is. The girls did such a good job and kept thanking me. They're so sweet!

I am sharing this with these lovely parties:
Tuesday Cuppa Tea

http://www.kittyskozykitchen.com/2017/12/cranberry-christmas-cake.html

Monday, December 25, 2017

Cranberry Christmas Cake

Merry Christmas!! Let's share a slice of Cranberry Christmas Cake today, with a cup of Christmas Tea.

I'm using my Johnson Brothers Olde English Countryside teacup.

Yield: It depends on how big the slices areAuthor: I received this recipe from a friend

Cranberry Christmas Cake

This cake can serve as a coffee cake or dessert. You could use a dollop of whipped cream or a sprinkling of powdered sugar.

ingredients:

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
12 oz fresh cranberries

instructions:

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices.

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These two granddaughters came by the day before Christmas Eve for presents, lunch and cookie decorating. Didn't they do a great job?

My other six grands spent Christmas Eve at my house. I always give them pj's and most of them change into them before they go home. We had lots of fun!

Merry Christmas Blessings to each and every one of you!

Thank you for your visit! xo

I am sharing this with these lovely parties:

Cooking and Crafting with J & J

Tea in the Garden

Share Your Cup

Foodie Friday

http://www.kittyskozykitchen.com/2016/12/buckeye-fudge-and-merry-christmas.html

Monday, December 19, 2016

Buckeye Fudge and Merry Christmas

For today's Christmas tea, I'm using the teapot and cream and sugar that my youngest son gave me when he was just a little boy, and we'll have a piece of Buckeye Fudge with some Black Forest Tea that a sweet friend sent me.

Another dear friend gifted me with this Royal Albert teacup that came from her late mother's collection.

My late beloved Dad gave me this darling Goebel baby Jesus and angel piece back in 1979. Isn't it sweet? I just treasure it!

When I was in Ohio for Thanksgiving, my son, Mike, surprised me and put up this tree in the living room. I hadn't put it up since my late Beloved passed away. It really touched my heart!

Recently I won this McKenzie-Child's ornament from the Traveling Tote Tribe. This is my very first piece of McKenzie-Child's! Thank you to Debbie, Sarah, Patti, Rita, Emily, and Linda.

A sweet friend sent this adorable teapot ornament. Isn't it darling?

yield: 64 small piecesAuthor: Kitty, from Betty Crockerprint recipe

Buckeye Fudge

I grew up in Columbus, Ohio, and graduated from Ohio State, where Buckeyes are the symbol, and also a yummy candy. This fudge is an easy version of Buckeyes, and it's made in the microwave. I hope you'll try it!

INGREDIENTS:

3 cups peanut butter chips
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup creamy peanut butter
1/3 cup finely chopped cocktail peanuts (I used lightly salted dry roasted)
1 cup dark chocolate chips (I used semi-sweet)
1/2 cup heavy whipping cream

INSTRUCTIONS:

Line a 9-inch square pan with foil; spray with cooking spray.
In a large microwaveable bowl, microwave peanut butter chips uncovered on medium power in 1-minute increments 3-4 minutes or until melted and smooth, stirring well after each minute.
Stir in sweetened condensed milk, peanut butter and peanuts until blended. (Mixture will be thick). Press mixture evenly into pan. Refrigerate for 30 minutes.
In a small microwaveable bowl, microwave chocolate chips and heavy cream uncovered on high power for 60-90 seconds; stir until smooth. Spread evenly over chilled fudge. Refrigerate about 2 hours or until chocolate is set. Lift foil out of pan and cut the fudge into 8 rows by 8 rows. Store covered in refrigerator. However, I prefer to eat this fudge at room temperature!

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My son also surprised me and put up icicle lights around the front and inside the windows. That's our Ohio State flag blowing in the breeze.

Merry Christmas Blessings to you!

I am sharing this with these lovely parties:

Teacup Tuesday

Cooking and Crafting with J & J

Share Your Cup