Clippings by jennycm76

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RE: Herb Garden Zone 5 Suggestions (Follow-Up #8)

posted by: jenwestie on 03.03.2006 at 09:48 am in Herbs Forum

Thank you all for such wonderful suggestions! Several I've never heard of, so I will be spending lots of time researching and more planning. Good thing I still have tons of winter left!

Francesco - Mugwort and wormwood I will stay away from, thanks for the info!

Rustiksandkandles: Definately good advice, Thanks!

HerbalBetty: My house is white with black/silver accents, so everything goes!! I have purple coneflower seeds w/s right now so yeah I will definately add that to the garden

Makalu: So many suggestions thank you! I don't know what most are so I will google them. Thanks!!

Teryaki: Perennials are a must at my house as well. I love to add annuals to fill in the beds. Wildlife would be wonderful and I will certainly be researching many of your suggestions. I never thought of the currant bushes!

Thanks again for all your help everyone!

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clipped on: 06.29.2013 at 08:05 am    last updated on: 06.29.2013 at 08:05 am

Staining brick

posted by: jennycm76 on 06.24.2013 at 05:11 pm in Paint Forum

I had posted on another thread about cottage garden. Hubby and I have talked and are considering staining the brick and stones of our 1960's ranch. Here is a picture, has anyone successfully had their house stained? Do you love it? We will probably be here till we die or go to a home, I'm only 37 so we will be here awhile;)

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clipped on: 06.24.2013 at 05:11 pm    last updated on: 06.24.2013 at 05:11 pm

RE: LOOKING for: 'spritz' cookies and soft gingersnaps (Follow-Up #8)

posted by: pat_t on 10.21.2006 at 09:03 am in Recipe Exchange Forum

Some that we really liked:

EGGNOG SPRITZ COOKIES

Cookies:
1 cup butter, softened (no substitutes)
2/3 cup sugar
1 egg
1 Tblsp. vanilla
2-1/4 cups all-purpose flour
1 tsp. ground nutmeg

Glaze:
1 cup powdered sugar
1/4 cup butter, melted (no substitutes)
1/4 tsp. rum extract
1 to 2 Tblsp. hot water
Multi-colored decorator candies

Heat oven to 375° F. In large mixing bowl, combine butter, sugar, egg and vanilla. Beat at medium speed, scraping bowl often, until creamy.

Reduce speed to low; add flour and nutmeg. Beat, scraping bowl often, until well mixed (two to three minutes). Place dough into cookie press; form desired shapes 1-inch apart on cookie sheets. Bake for 8 to 12 minutes or until edges are very lightly browned.

In small bowl, stir together sugar, butter and rum extract. Stir in hot water for desired glazing constancy. While still warm, brush top of each cookie with glaze. Sprinkle with candies. Yield: 4 dozen cookies.

Recipe from Land O’ Lakes.

KEY LIME MELTAWAY SPRITZ COOKIES
Cookies:
1 cup butter, softened
1/2 cup confectioners’ sugar
1-3/4 cup all-purpose flour
1/4 cup cornstarch
1 Tblsp. grated lime peel
1/2 tsp. vanilla
Glaze:
1/2 cup confectioners’ sugar
4 tsp. Key lime juice
1/2 tsp. grated lime peel

Preheat oven to 350° F. In a mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually beat in flour and cornstarch. Stir in lime peel and vanilla.
Using a cookie press fitted with a ribbon disk, press dough into 12" long strips, 2" apart on ungreased baking sheets (I used parchment paper). Cut each strip into 3" pieces (do not separate pieces). Bake for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Combine glaze ingredients; brush over cooked cookies. Let stand until set. Yield: about 3 dozen.

Source: Beverly Coyde in Taste of Home Dec./Jan. 2005 issue.

PECAN SPRITZ COOKIES

1-1/2 cups butter
1 cup sugar
1 egg
1 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup pecan meal (see note)
Red and green decorating sugar or other holiday sprinkles (optional)

Heat oven to 375° F. Blend butter and sugar. Beat in egg and vanilla. Blend in dry ingredients. Put unchilled dough through a cookie press onto cookie sheet. Sprinkle tops with colored sugar or sprinkles. Bake 8 minutes, until firm but not brown.

Note: To make 1 cup pecan meal, process 1-1/4 cups pecans in the bowl of a blender. A small food processor will do the trick as well.

Yield: 2-1/2 dozen.

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clipped on: 11.28.2009 at 11:59 am    last updated on: 11.28.2009 at 11:59 am

RE: LOOKING for: 'spritz' cookies and soft gingersnaps (Follow-Up #6)

posted by: craftyrn on 10.19.2006 at 01:17 pm in Recipe Exchange Forum

Couple of ways to vary those basic Spritz cookies:

1. sub 1 tsp brandy extract for vanilla--press out cookies using 6-sided disc-- make an indentation with thumb-when baked & cooled fill indentation with apricot jam -- sprinkle with conf sugar

2.Omit vanilla-- beat in 1 tbsp grated orange rind & 1/2 tsp anise extract.

3.Beat into dough 1 tsp grd cinnamon , 1/2 tsp fresh grated nutmeg , pinch of ginger-- pipe into S shapes-- sprinkle with cinnamon sugar-bake.

4.sub 1/4 c. cocoa for 1/4 c. of the flour; beat in 1 Tbsp instant expresso coffee powder-- use a ribbon disc to pipe out in rectangles or squares-- Once baked & cooled dip one end in melted choc & crushed pistachios.

I've also got a bunch of alterations to your basic "gingerman/gingerbread" dough -- if anyone wants them.

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clipped on: 11.28.2009 at 11:41 am    last updated on: 11.28.2009 at 11:55 am