Tuesday, January 2, 2018

Eileen's Rolls


  • 1 packet of yeast
  • 1 1/2 c of warm water
  • 1 tsp sugar
  • 1 egg (room temp)
  • 2 tbsp oil
  • 1 tsp salt
  • 3 1/2 cup of flour


  • Combine packet of yeast, warm water, and sugar and let sit 10 minutes
  • Add the rest of the ingredients and mix well. Dough will be wet
  • Let rise 1 hour in greased bowl
  • Separate into rolls and let rise another half hour (preheat oven 375)
  • Bake 20 min at 375.

Tuesday, December 26, 2017

Cookie Icing



Refrigerate for a little bit before pipping.

Gingerbread Cookies


  • 3 cups all-purpose flour
  • 1 12 teaspoons baking powder
  • 34 teaspoon baking soda
  • 14 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 34 teaspoons ground cinnamon
  • 14 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 34 cup dark brown sugar
  • 1 large egg
  • 12 cup molasses
  • 2 teaspoons vanilla


In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)

Preheat oven to 375°.
Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick.
Use additional flour to avoid sticking. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course. Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

Adapted from: http://www.geniuskitchen.com/recipe/the-most-wonderful-gingerbread-cookies-80156

Saturday, December 16, 2017

Peanut Butter Blossoms


  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces (1 stick) butter, at room temperature
  • ½ cup smooth peanut butter
  • ½ cup granulated sugar, more for rolling
  • ½ cup light brown sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • Hershey’s Kisses, foil removed 

Sunday, August 6, 2017

Chocolate Chip Cookies


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.
Adapted from: http://allrecipes.com/recipe/10813/best-chocolate-chip-cookies/

Friday, December 16, 2016

Russian Tea Cookies


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
  3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
From: http://allrecipes.com/recipe/10192/russian-tea-cakes-i/

Saturday, December 10, 2016

Cream Cheese Icing


3 ounces of cream cheese, softened
2 tbsp of butter, softened
1 tsp vanilla
2 1/2 cups of powdered sugar


  • Mix cream cheese, butter, and vanilla
  • Slowly add powdered sugar a little bit a t a time until mixed
  • Beat in milk a little at a time until reaching spreading consistency