These cookies are great fresh or from the freezer! Delicious and easy to make. Kids can help decorate them if they can resist eating them first!
1/2 cup butter
1 cup sugar
1 Tbsp milk
1/2 tsp vanilla (or other flavour if you choose: almond, maple, etc)
2 eggs (separated- Beat yolks together. Stiffly beat egg whites together, set aside)
2 tsp baking powder
1/4 tsp salt
2 cups flour
Preheat oven: to 350 degrees
1. Cream butter and sugar. Add beaten egg yolk, flour, baking powder, salt, milk and stiffly beaten egg whites. (this makes the cookies light and tasty!)
2. Add enough more flour to make consistency to roll out the dough.
3. Roll out dough and cut with cookie cutters.
4. Decorate with sprinkles or sugar then bake for 10 minutes.
By far the best sugar cookie recipe I have found! Freezes very well and decorating is only limited to your imagination and creativity!
Showing posts with label freezer treats. Show all posts
Showing posts with label freezer treats. Show all posts
Sunday, June 28, 2009
Cinnamon Buns
Delicious, easy to make and freeze well too.
7 cups unbleached flour
3/4 cup white sugar
2 envelopes quick rising yeast (I use the jar & follow the label for substitution equivalent)
1 tsp salt
2 cups warm milk (heat up in a small saucepan to warm, not boiling)
1 1/4 cups butter, softened
5 eggs (or 1 carton/250mL Break-Free Liquid Eggs well shaken)
1 cup raisins (I use Thompson Seedless raisins)
Filling:
3 Tbsp. butter
3 Tbsp. ground cinnamon
Preheat oven: to 375 degrees
1. Mix flour with sugar, yeast and salt.
2. Blend in milk, butter and eggs using an electric mixer. Beat for 4 minutes.
3. Turn dough onto lightly floured surface.
4. Knead in raisins, adding as little flour as possible, for 3-5 minutes to make a sticky dough. Cover and let rest for 10 minutes.
5. Using very little flour, roll out dough into a large rectangle about 1/2" thick.
6. Brush with melted butter and dust lightly with cinnamon.
7. Gently roll the dough width wise into a thick, long cylinder.
8. Slice into even size pieces about 1"- 1 1/4" thick.
9. Arrange slices into well buttered baking dishes (I use a 9x13" + 8" square + 1 glass loaf dish to complete this recipe! The dishes all fit in the oven together and there is just enough room for all pieces to fit)
10. Bake for 35-40 minutes or until golden brown.
11. Cool in pan for about 15 minutes.
Topping Suggestions:
Icing:
* Lemon Icing:
2 cups icing sugar
1/4 cup lemon juice
1 Tbsp very soft butter
Stir icing sugar with lemon juice and butter until very smooth. Add up to 1 Tbsp more lemon juice if needed to make icing fluid enough to drizzle.
* Vanilla Icing:
2 cups icing sugar
2 tsp vanilla + water to equal 1/4 cup
1 Tbsp very soft butter
Stir icing sugar with vanilla-water mixture and butter until very smooth. Add more vanilla to taste or water to make icing more fluid for drizzling.
Alternative filling:
* omit butter and cinnamon; use canned cherry pie filling (or your favourite flavour). Smooth a thin layer of cherry pie filling and don't forget the cherries! You will not use the entire can for filling this recipe. After baking, drizzle with vanilla icing, this is a family favourite!
Buns freeze well, but don't ice them if putting them in the freezer if possible, just in case you want to heat them up the icing tastes better freshly made not heated up. (It usually just melts away anyhow!)
7 cups unbleached flour
3/4 cup white sugar
2 envelopes quick rising yeast (I use the jar & follow the label for substitution equivalent)
1 tsp salt
2 cups warm milk (heat up in a small saucepan to warm, not boiling)
1 1/4 cups butter, softened
5 eggs (or 1 carton/250mL Break-Free Liquid Eggs well shaken)
1 cup raisins (I use Thompson Seedless raisins)
Filling:
3 Tbsp. butter
3 Tbsp. ground cinnamon
Preheat oven: to 375 degrees
1. Mix flour with sugar, yeast and salt.
2. Blend in milk, butter and eggs using an electric mixer. Beat for 4 minutes.
3. Turn dough onto lightly floured surface.
4. Knead in raisins, adding as little flour as possible, for 3-5 minutes to make a sticky dough. Cover and let rest for 10 minutes.
5. Using very little flour, roll out dough into a large rectangle about 1/2" thick.
6. Brush with melted butter and dust lightly with cinnamon.
7. Gently roll the dough width wise into a thick, long cylinder.
8. Slice into even size pieces about 1"- 1 1/4" thick.
9. Arrange slices into well buttered baking dishes (I use a 9x13" + 8" square + 1 glass loaf dish to complete this recipe! The dishes all fit in the oven together and there is just enough room for all pieces to fit)
10. Bake for 35-40 minutes or until golden brown.
11. Cool in pan for about 15 minutes.
Topping Suggestions:
Icing:
* Lemon Icing:
2 cups icing sugar
1/4 cup lemon juice
1 Tbsp very soft butter
Stir icing sugar with lemon juice and butter until very smooth. Add up to 1 Tbsp more lemon juice if needed to make icing fluid enough to drizzle.
* Vanilla Icing:
2 cups icing sugar
2 tsp vanilla + water to equal 1/4 cup
1 Tbsp very soft butter
Stir icing sugar with vanilla-water mixture and butter until very smooth. Add more vanilla to taste or water to make icing more fluid for drizzling.
Alternative filling:
* omit butter and cinnamon; use canned cherry pie filling (or your favourite flavour). Smooth a thin layer of cherry pie filling and don't forget the cherries! You will not use the entire can for filling this recipe. After baking, drizzle with vanilla icing, this is a family favourite!
Buns freeze well, but don't ice them if putting them in the freezer if possible, just in case you want to heat them up the icing tastes better freshly made not heated up. (It usually just melts away anyhow!)
Saturday, June 27, 2009
Shortbread Cookies
Super simple, fast and easy cookies! Great for freezing to have on hand for school lunches or when guests pop by!
1/2 cup icing sugar
1 cup butter
2 1/2 cups flour
Preheat oven: to 350 degrees
1. Mix ingredients together and knead until like pie crust dough.
2. Roll out & cut into desired shapes (or just with a glass or mug for circles)
3. Prick top of cookies with a fork.
4. Bake watching carefully for golden bottoms on the cookies. (this varies with size and thickness of cookies)
Freezer friendly. Children could help cut out shapes and put sprinkles on top prior to baking.
1/2 cup icing sugar
1 cup butter
2 1/2 cups flour
Preheat oven: to 350 degrees
1. Mix ingredients together and knead until like pie crust dough.
2. Roll out & cut into desired shapes (or just with a glass or mug for circles)
3. Prick top of cookies with a fork.
4. Bake watching carefully for golden bottoms on the cookies. (this varies with size and thickness of cookies)
Freezer friendly. Children could help cut out shapes and put sprinkles on top prior to baking.
Pudding Pops
Frozen treats are a great way to cool off in the summer but tend to be pricy, here's a great way to make a pudding mix fill the freezer and keep money in your pocket!
1 package instant pudding mix (any flavour you like!)
1. Prepare according to package directions.
2. Fill popsicle moulds.
3. Freeze.
4. Enjoy!
Alternatives:
* Layer two kinds of pudding in the moulds for a special treat!
Add one of the following to the pudding mixture while mixing:
* A small handful of mini- M&M's candies.
* A small handful of Smarties candies.
* A small handful of coloured sprinkles (works especially well for the vanilla pudding mix).
* A small handful of mini chocolate chips.
Cost per serving depends on what you add to the mixture, brand of pudding mix and milk you choose to use. For sure the cost is less than buying a prepackaged box of frozen pudding pops and you get to choose flavours and add-ins that you can't buy ready made! (I like the pistachio pudding frozen pops myself!)
1 package instant pudding mix (any flavour you like!)
1. Prepare according to package directions.
2. Fill popsicle moulds.
3. Freeze.
4. Enjoy!
Alternatives:
* Layer two kinds of pudding in the moulds for a special treat!
Add one of the following to the pudding mixture while mixing:
* A small handful of mini- M&M's candies.
* A small handful of Smarties candies.
* A small handful of coloured sprinkles (works especially well for the vanilla pudding mix).
* A small handful of mini chocolate chips.
Cost per serving depends on what you add to the mixture, brand of pudding mix and milk you choose to use. For sure the cost is less than buying a prepackaged box of frozen pudding pops and you get to choose flavours and add-ins that you can't buy ready made! (I like the pistachio pudding frozen pops myself!)
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