Whipped Shortbread Cookies

This is a recipe I got from a mission-serving friend. I baked some up, today, and they are delish; especially if you like shortbread. They have the shortbread flavor, but are so light, they melt on your tongue. I did use candied cherries on mine, but I'm going to experiment with other things. Maybe I'll try a piece of a candy cane, a pecan, a chocolate kiss; I don't know, but this is a keeper recipe for me.

Five-can Soup

I got this recipe from Selissa. It is easy and delicious. I don't have a picture, but maybe one can be added later.

1 Tbsp. oil
1 small onion
3 Tbsp. flour
3/4 tsp. cumin
1 can chicken broth
1 can chopped tomatoes, undrained
1 can corn, undrained
1 can evaporated milk
1 can chunk white chicken, undrained

Warm the oil in a large saucepan over medium-low heat. Add onion and cook, stirring frequently for 5 minutes, or until translucent. Add flour, cumin and chili powder. Cook, stirring constantly.

Meanwhile, bring the broth to a boil in a small saucepan, add the onion mixture to the broth and whisk until liquid is smooth. Stir in the tomatoes and corn. Slowly stir in the milk and the liquid from the chicken. Bring to a simmer; do not boil. Break the chicken into bite size pieces and stir in the soup. Serve.

NOTES: Obviously, there are lots of things that can be varied or substituted. I've done it this way:
Shred cooked chicken into a pan.
Stir in the flour and spices.
Pour in broth and bring to a boil. It will thicken slightly.
Add corn and tomatoes. Heat through.
Stir in the milk. Serve.

It is also good with a can of black beans added (I drain them).

Accidental Dessert

So, the other day, Grandma Aitchison told me she makes a lemon bar cookie by mixing an angel food cake mix and lemon pie filling together and baking it. I decided to try it. The 'cookie' was good, but not fabulous. It was more like a moist lemon pound cake. I started considering what else could be done with it. This is the result.

Strawberry Lemonade Compote

1 angel food cake mix

1 2-lb. tube of lemon pie filling, divided

1 lb. fresh strawberries, quartered

2 c. whipping cream

1 T. sugar

Preheat oven to 350 degrees. Stir together the cake mix and 1/2 of the lemon pie filling. Spread in greased cake pan (9x13). Bake for about 20 minutes. After cooled, cut or tear into cubes, about 1 inch square.

In a large bowl, combine baked squares, remaining pie filling and quartered strawberries. Whip the cream until stiff peaks are formed; fold in the sugar.

Spoon the cake mixture into serving dishes. Top with whipped cream. Makes 8-10 1-cup servings.

Mrs. McQueen's Oatmeal Crispies

Grandpa Hoyle's favorite cookies - IF you add 1-1/2 cups of raisins! They have a soft center and a crispy outside. Very yummy!

 My mom thinks she got this recipe in around 1959 from Mrs. McQueen who was her friend's mother. We've been using it ever since. This is a picture of the original recipe card on which my mom wrote it.

Amish White Bread

I've been making this bread as the mainstay for several years, now. It turns out delicious every time; unless, of course, you forget the salt. Worse yet, using expired yeast yields less-then-desirable results. However, it's a great recipe and better bread.

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C) I use hot tap water.
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast   I use just under this amount.
• 1 1/2 teaspoons salt   I use 1 teaspoon.
• 1/4 cup vegetable oil
• 6 cups bread flour   I use regular flour; sometimes a combo of wheat and white.

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam (about 10 minutes).
2. Mix salt and oil into the yeast. Mix in flour one cup at a time (I start with two cups, then add one at a time). Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled (or sprayed) 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.   In my oven, these loaves take about 25 minutes.
5. Brush butter on top, if you want to. Let sit in the pans for about 10 minutes, then turn onto a rack or paper toweling to cool. Of course, one loaf will probably disappear long before it cools!

This recipe makes good dinner rolls, too. After shaping the rolls, let them rise until they're very light. They are best eaten the day they're baked, but are good the next day, too. This is also the recipe I use for pigs-in-a-blanket. I make the dough and immediately roll it out, wrapping it around the hot dog pieces like a crescent roll. Then, I let them rise only one time. They're always a hit.