Red, White, and Blue Shortbread Cookies

Anyone from the Chicagoland area remember the Ray Raynor Show? It was a delightful show for children way back when, And it had valuable lessons.

My favorite memories are of his cooking a Thanksgiving turkey and when he showed craft projects for the kids. What made it so special? And hilarious? He always managed to mess up in some way. He would start off with a golden brown turkey or a pretty Mother’s Day craft. And whether it was trying to stuff the turkey upside down or adding too much glue to the craft project and ending up with a gooey mess, he entertained and gave good messages.

One might think at first glance “what is the lesson in that?”

He allowed children to be children. To let them know that it’s okay if something doesn’t come out just “perfect”. He got down to their level. It seemed to me to be a show for adults as well as the children.

What does that have to do with Red, White, and Blue Shortbread Cookies? Well, I thought of the Ray Raynor show several times while making the cookies. I just kept running into snags. They were delicious but the recipe didn’t exactly cooperate. Partly my fault.

It called for an 8×8 square glass pan. I didn’t have one so I increased the recipe by half again and put it in an 8×11 glass pan. The only real problem with that actually is the rounded corners. The cookies weren’t exactly squared off.

I was short 1/4C sugar so I added some Equal. That was no big deal.

They baked well. It took a little longer, of course, because of the change in pans and quantity of the dough, but that was okay too.

Then it came to the dipping the cookies in the chocolate and adding the sprinkles. It’s possible I bought the wrong chocolate, although none of the chocolate was listed as dipping chocolate. At any rate, I had a mess, I had chocolate dripping everywhere and so when I needed to add the sprinkles before the chocolate hardened, I ended up with sprinkles everywhere as well.

I had to chuckle and thought of Ray Raynor. Thank you Ray.

I have added a link to the original cookie recipe that I found on Pinterest. I do hope you will give them a try and learn from my mistakes. And if they don’t end up “perfect” give a smile and a nod to the Ray Raynor Show.

Have a great week!
Doris

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Alice Adams Tea Cake

A Father’s Day treat, one of my mother’s treats…….call it what you will, this quick and easy little coffee cake really hits the spot. One of the best things about it is that it uses ingredients that you most likely already have in your kitchen.

Alice Adams Tea Cake
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3/4C sugar
1/2C (1 stick) softened butter
1 1/2C flour
1 1/2 tsp salt
1 beaten egg
1/2C milk, room temperature
cinnamon to taste

Mix first 4 ingredients plus cinnamon (I find about a level teaspoon is a good amount). Save 1/3 for the topping.
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To the remaining amount add the egg and milk. Beat until smooth. Pour into a square or round pan. Sprinkle the topping over it.
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Bake at 350 degrees for about 20 minutes.
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I usually double the recipe and put it in an 8×11 pan. Of course, it will need to bake a little longer.

Enjoy!

And a Happy Father’s Day!
Doris

A Mother’s Day Treat

Happy Mother’s Day!

I follow the blog On Sutton Place. Ann Drake who writes it is quite an inspiration and she gave me permission to post one of her recipes. It is called Sour Cream Shortcake Bisquits. Not only is it delicious, it is quite delectable looking, and you probably have almost all of the ingredients on hand already. The only thing that you may need to purchase is sour cream.

Sour Cream Shortcake Bisquits

Ingredients
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2C Flour
1tsp Baking Powder
1/2tsp Baking Soda
1/4tsp Salt
1/4C Sugar
4T Butter, chilled
1C Sour Cream
1/4C Milk

Preheat oven to 425 degrees.

In a large bowl whisk together the flour, baking powder,baking soda. salt, and sugar.

Cut in the butter with a pastry blender. (or if you don’t have a pastry blender you can do as I did, cut it in by using 2 knives. Tha’s the old fashioned way).

Stir in the sour cream and milk.
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It should look “shaggy” at this point.

Spread it out on a cookie sheet until it is one inch thick. Sprinkle with sugar.
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Bake for 12-15 minutes, watching it closely near the end. You want the edges to be lightly browned.
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Cool slightly.
Cut into bisquits. You may have a bisquit ciutter. I used a glass. You can also serve it rustic by just breaking it into bits. it tastes great no matter what!
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Spread strawberries over a bisquit and serve!
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You may want to add a dollop of whipped cream. Also, I add some sweetener to the strawberries after I cut them up and let them set a bit.

I hope you all have a wonderful day today!
Doris