Carrot Cookies..

It's that time of the month again..
Flavor of the Month has been so much fun to do!!
This month is "Cookies".
While I have many cookie recipes that are my "favorite", I thought I would share one of my childhood favorites, and try to get my kidlets into them too.

Orange Carrot Cookies

3/4 cup shortening
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla (I tried Almond extract in them and mmm..  yummy!)
1/2 teaspoon salt
1 cup cooked, mashed carrot

Cream shortening and sugar together.  Add the egg and mix well.  Add in the dry ingredients, vanilla, and carrot, finish mixing.
Place by teaspoon fulls (I use my smallest scooper) on a greased cookie sheet and bake at 375 for 12-15 minutes.

Then comes the icing..

4 tablespoons butter (or margarine) softened
3 tablespoons orange juice
zest from half an orange
pinch of salt
powdered sugar

Mix all and add powdered sugar until it reaches a thick, but not too runny consistency.
Ice the cookies while still warm.

Now, I LOVE and ADORE carrots..  I have my entire life.  I have given them credit for my great eyesight..  until my late twenties when I had to get reading glasses..
These cookies were a favorite of mine when I was little and I still love them now!  My kids like carrots.  Especially with dip.  But this is not the same thing..  they gave me some interesting looks while making them, so I knew it would be fun getting them to just try them out.  Merrill even gave them a whirl, he was the one giving the weirdest looks by far.  He said they were "okay"..  and he doesn't like much of anything.  In fact, I am still trying to figure out why he likes me! ;)

A little force was necessary on the part of the kiddos trying them out....  :D

Traditions: Rolls

This month's theme for "Flavor of the Month" (okay last month theme really..) was "Traditions".  I was all ready and very excited for this theme, and my computer was not.

Windows Vista is not my friend, and never was, really.

Now that I am back up and running, here is my contribution, a day late. :)

It is only the best roll recipe EVER!!  It has become a tradition of sorts..  if it weren't already, I would certainly make them one.

Over Night Rolls

Heat, then cool 1 cup of milk and 1/2 cup of butter or margarine.  In a separate, small bowl (I use my Pyrex measuring cup) mix 1 tablespoon of yeast and 1 tablespoon of sugar.  Moisten with a little warm water (like 1/4 cup) to activate the yeast.
In a large bowl, beat 3 eggs, then add 1/2 cup sugar and 1 teaspoon of salt.  Add the mil mixture, yeast, and 4 cups of flour.  Stir well.
No need to knead.
Cover and let rise overnight.
Next morning, divide the dough.  Roll into two circles on a floured board and cut the circles into 16 triangles (much like a pizza).  Brush with melted butter or margarine and roll into a crescent shape.
Let rise 4-5 hours and bake at 350 for 15 minutes.

It might seem like quite a bit of time to some, but well worth it!
I have memories of the smell of this dough filling the house on Sundays, tantalizing my taste buds during church..  I am so glad my kiddos enjoy them just as much now as I do.

Something Pumpkin: Roasted Pumpkin Seeds

Back on the wagon participating in the "Flavor of the Month" over at Bake at 350..
It helps that we are out of boxes, we weren't there a month ago.. or the month before that. :)
This month's challenge: Pumpkin.
While my recipe isn't typically what one would consider a pumpkin recipe, it does utilize a very integral part of the pumpkin.

Roasted Pumpkin Seeds

What you'll need:

washed pumpkin seeds (all the goo gone..)
butter or margarine
garlic salt
Worcestershire sauce

I like to use my strainer to collect all of my seeds while we are cleaning out our pumpkins during that fun carving process. It is great to take it right over to the sink to wash all the stuff off the seeds.


After washing your seeds and getting all the goo and slimy stuff gone, lay paper towels on a cookie sheet, spread them in a single layer and allow to dry. They will need to dry at least overnight, until they are no longer damp, and you can't bend them. Sometimes they need more drying time and depending on the amount of seeds, you'll need more paper-lined cookie sheets.


Melt your butter or margarine and add 2 tablespoons of the Worcestershire sauce, a teaspoon or two of the garlic salt. Mix well, and add your dried seeds. (Again, if you have more than one pumpkin's worth of seeds, you may need more of this.) Toss the seeds in this mixture to coat them all well.
Dump seeds onto an un-greased cookie sheet, salt lightly and put in a 200 degree oven for about 2 hours. Check as you get close to the 2 hour mark, they might need less time or more.
You are looking for a crunchy, savory, delicious pumpkin seed that you won't be able to stop eating.


We have tried mixing it up and adding other flavors, but we keep coming back to this.
I have no idea how long they keep because they never last more than two days at my house. :)
Super easy, super yummy!!

Eeeasy Key Lime Pie..

So..
I am participating in a "Flavor of the Month" over at Bake at 350..

July's theme: Pies.
Me.. personally love 'em. EVERY kind, ala mode, please..
I chose to do a favorite of mine, and wherever I seem to take it.
It's perfect for summertime.. the flavor is so refreshing, and it is soooo easy to make.
I hear it is popular in Texas.. ;)
Here ya go..



Crust:
I like to use a graham cracker crust, pre-made is awesome, but you can crank out your own favorite if you so desire. It is tasty with both! I usually do it the easy way in summer.. more time to play!
(If you are using a smaller, traditional size pie shell, you'll need two.. just warning you! ;D)

Filling:
1- 16 ounce tub of Cool Whip
1- 14 ounce can of sweetened condensed milk (Hello!! Whole milk + sugar.. how can this get any better.. I'll have a can!)
1/4 cup key lime juice (I like to buy it in a bottle, pre-squeezed and all.. Nellie and Joe's is my fav.)
green food coloring (optional)
whipped cream and limes for garnish

Here's why I LOVE this recipe..
IT'S EASY.
NO slaving over a juicer.
NO standing over a hot stove.
NO oven necessary.
It comes together so fast.
It's great for BBQs and other spontaneous events.
See.. perfect for summer!

Dump your Cool Whip into a large bowl, add the sweetened condensed milk, the key lime juice, and the food coloring (if you are going to add it, do it NOW!). Fold all ingredients together thoroughly.
Spoon it into your pie shell, and let it set in the fridge for an hour.
Slice it up, garnish it, and enjoy!

I have made both, a traditional in the kitchen for a day Key Lime Pie, and this.. love 'em both, but I will totally take this one in the summer months!