It occurred to me as I linked to the post on our first Groundhog Day party that we'd had a "birthday cake" last year and sang to the Groundhog, mainly because those were the only kinds of parties Sis understood. We had the party again this year but no cake. And that's because our dear Miss T, who gave me my first lesson in cake decorating, has moved to Georgia and wasn't here to guide me. But we did do decorated sugar cookies in your honor. We miss you, Miss T!
Blueberry Crumble French Toast
This was my favorite dish at breakfast at the Frederick-Talbott Inn the morning Mama and I went to Winter on the Prairie at Conner Prairie Living History Museum. MMmmmmm! I could’ve been a pioneer with sustenance like this! I sent the cook my mom’s Orange Biscuits recipe in exchange.
bread sliced ¾ inch thick (they use Italian; I used challah)
1 cup milk
¾ teaspoon vanilla
½ cup butter, softened
1 cup brown sugar
¼ cup flour
1 cup dry oats
1 cup chopped walnuts or pecans (we skipped this)
1 to 2 cups blueberries
Grease a 6 x 10 baking dish. Preheat oven to 375°F. Slice bread in ¾ inch thick slices and place in a single layer in the bottom of the prepared pan. Cut additional bread into small pieces to fill in spaces around slices.
Beat together eggs and milk. Add vanilla.
Pour egg mixture over bread. There should be enough liquid to cover bread. Let sit one to two minutes to allow bread to absorb egg mixture. Turn bread slices to evenly soak both sides.
For topping, blend together with a pastry cutter the butter, brown sugar and flour or use your fingers to work the butter into the sugar and flour; stir in oats. Sprinkle over soaked bread in baking dish. Top evenly with nuts and blueberries.
Bake 30 to 40 minutes or until the bread is puffy and bubbles rise around the sides of the pan. Let sit 5 minutes before cutting into rectangles to serve. Peaches or apples may be substituted for the blueberries. Serve with maple syrup or blueberry syrup.
Frederick-Talbott Inn, Indiana
Another treat from Frederick-Talbott Inn in Indiana, part of both breakfasts we ate there. Yum!
¾ cups milk
1 can cream of mushroom soup
1 can mushrooms (drained)
2 tablespoons dry Sherry
1 cup grated cheddar cheese
Beat eggs and milk together well. Scramble until soft.
Place in large greased casserole.
Mix soup, mushrooms, and sherry together. Spread on top of the scrambled eggs, mixing in slightly.
Top with cheddar cheese. Refrigerate overnight.
Place in cold oven at low temperature (250°F) and bake for 1 ½ hours. Served 8-10.
Frederick-Talbott Inn, Indiana
32 oz. bag frozen hash browns
10-1/2 oz cream of mushroom
1 pint sour cream
2 cup shredded cheddar cheese
1/2 cup chopped onions
1 teaspoon salt
1 teaspoon pepper
1/2 cup melted butter
Mix and spread into 13 x 9” baking dish. Bake at 350°F for 1 hour.
Bud's Favorite Punch
1 bottle sparkling cider
1 container lemon sorbet (we used orange sherbet)
1 can of pineapple rings
1 pint of blueberries
My Favorite Coffee Punch
Actually, today I cheated and just pulled out the coffee ice cream to drop dollops in hot coffee.
1 pot of coffee (hot or cold)
cream to taste
1 container of coffee ice cream
Chocolate Cut Out Cookies
1 cup (2 sticks) unsalted butter, slightly softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a medium bowl with an electric hand mixer or in the bowl of a standing mixer with a flat beater, cream together the butter and sugar on medium speed. Add the egg and vanilla extract and blend on medium speed. Add the flour, cocoa powder, baking soda, and salt, and mix on low speed.
Knead into a ball, cover with plastic wrap, and refrigerate for 30 minutes to 1 hours.
[Roll, cut, and bake as usual--the book's instructions are too long to include here.]
Bake in preheated 375F oven for 12 to 14 minutes for large cookies or 10-12 minutes for small cookies. The cookies are done when the edges are golden brown.
Yield: 12-16 large cookies (4-6") or 30-35 small cookies (2-3")
Meaghan Mountford, Cookie Sensations
3 tablespoons merengue powder
4 cups (1 lb) powdered sugar
3 tablespoons warm water*
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
My note: Because we were painting the icing on the cookies with brushes, I divvied up the white icing in separate cups, added about a tablespoon of water per cup, and the gel food colorings. We stirred to combine, checking for spreadable consistency--I didn't want it to be so hard to spread that the kids would break the cookies. It was probably the consistency of cake batter. Then to complete the process, a muffin tin filled with sprinkles and a stack of paper cups were put out. Kids, with grown-up help, put their chosen icing color(s) in a cup, painted their cookie, and then sprinkled on toppings. Voilà!
Mama Teacher's Chocolate Surprise Cookies
(I'm extrapolating this recipe from her description)
chocolate chips, melted
Spread caramel on vanilla wafers to create sandwiches. Dip in melted chocolate. Add sprinkles. Inhale.