Meringue Cookies - Recipe and Whats been up!

Wow! A lot going on around here. Hard to believe it's DECEMBER already! :-0

Shame on me! I haven't posted on my blog in a while! Since Febuary to be exact!

Anyway.

I've been pretty busy, had a rough summer - Friends & Drama, dealing with college ( Now in a slight Haitus - Financial reason's and not able to get there.) Anyway!
It's been a good couple month's, Spending time with the boyfriend - and my family. Babysitting my sisters younger kids, and watching my sister's two year old run after the chickens going BAWK BAWK, and then flapping her arms. Hahah. Too cute.

I've reacently taken up Crocheting after my mom's swong me into it, bringing out the christmas stockings I've made before :) Now I'm just in the mood too make stuff!

Recently we had our Thanksgiving Dinner with my mom's side of the family - My Cousin John, asked me for the recipe of Cookies I've made.


Chocolate Chip Meringue Cookies  

4 egg whites, room temperature
1 TBS ( table spoon) Apple Cider Vineager
1 Tsp ( teaspoon ) Vanilla
1/4 Tsp of Salt
1 Cup ( 8 oz ) Choclate Chips
1/2 cup ( 4 oz ) Sugar

Materials:
- Glass Bowl
- Electric Beater
- Teaspoon
- Tablespoon
- Cookie Pan's
- Parchment Paper (Optional, I just use butter too grease the cookie pan)

Directions:

Preheat your oven too 400* F.

Crack Your Eggs  - If you dont know how too get the egg yoke's from the egg whites. ( Here's a Link: http://www.helpwithcooking.com/egg-guide/how-to-separate-egg.html ) 
 Put the egg whites into a Grease - Free Glass Bowl.
Beat the egg whites on a high speed, with an electric mixer, until frothy (bubbles start appearing) Add all of the other ingredients: Apple Cider Vineager, Salt, Vanilla [ Exept Chocolate Chips and Sugar. ]
Continue beating the egg white mixture until soft peaks start forming, slowly add in sugar, continue beating until * stiff peaks * form. Once the Stiff Peaks form. Slowly, add the sugar, mixing it for a minute more after. Then remove mixer, and fold in Chocolate Chips. 

Spoon onto greased cookie sheet, Bake for 30 minutes until lightly tan, turn off oven. Leave Cookies IN Oven over night. Remove from Oven in the morning, and Serve!

Soft Peak - When you turn your whisk upside down, the peaks are just starting to hold. They're soft and melt back into themselves after a second.
I Hope You All Enjoy Theses Cookies!

Firm Peak - Now when you turn your whisk upside down, the peaks will hold and the ridges are more distinct, but the tips fold back on themselves.
Stiff Peak - Turn the whisk upside down, and those peaks hold proudly! They should point straight up without collapsing at all (or maybe a little bit just at the very tips). The mixture is thick and heavy.

Overnight Caramel Pecan Rolls - Recipe

Overnight Caramel Pecan Rolls

Ingredients

• 2 cups milk
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water
• 1/3 cup white sugar
• 1/3 cup vegetable oil
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 egg
• 7 cups all-purpose flour

• 1 cup packed brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup pecan halves
• 1/4 cup butter, softened
• 1/2 cup white sugar
• 1 1/2 tablespoons ground cinnamon

-----------------------------------------------------

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.   When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

1. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
2. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice* into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
3. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.
5. ENJOY

Note:        Slice* - You can /Slice/ the rolled dough with Dental Floss! Use about 18' of clean - ( unused of course) Put the floss under the roll. Holding each end of the floss, bring them up criss-cross over the log and pull in opposite directions.
      Kinda like a tonsillectomy - So I'm, I'm told! Hope others find this way helpful!!!!

I will post pictures of this recipe as well as the others I've done - When I find my camera :(

Peace out - Keep it country <3

Mama's Roll Out Sugar Cookies and Icing ♥

Mama's Sugar Cookies

Ingredients:

1 1/2 cups butter, softened
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 Cups of 'extra' White Sugar - Optional* Off to side :)
 * Wax Paper - If avaliable

Yields 5 Dozen 1 inch cookies
Servings: 12 x 5 = 60 Servings

1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3.Bake 6 to 8 minutes in preheated oven. Cool completely.

NOTE:

* 1: You can roll out the cookies on SUGAR instead of Flour if you dont want them tasteing like flour - YUCK

* 2: Wax Paper: You can roll out the cookies inbetween two peices of wax paper and then cut them out and put them on the cookie sheet.



Mama's Sugar Cookie Icing

Ingredients
3  cup powdered sugar
3 1/2  tablespoons milk
2  teaspoon vanilla
 Food Coloring

Combine ingredients until smooth.

Seperate frosting individually for different colors. Then frost on with knife or pipe on with a sandwich bag and a small cornor cut off.

If not smooth enough - add a tad bit more vanilla :)


ENJOY!

Happy Baking - HAPPY HOLIDAYS! ♥•♥♦♥•♥

Chocolate Chip Cookie Recipe

Note: Nothing to do with Knitting - But wanted to post this anyway :)

This is my favorite Chocolate Chip Cookie recipe

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F.
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 minutes in the preheated oven, or until edges are nicely browned.
4. Let cool - Then - ENJOY :) ♥

Prep: 20 Minutes  / Cook time: 10 Minutes    ♥