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Posts Tagged ‘Antique Shop’

Scotch Shortbread

Always use real butter for this recipe!

Ingredients:
1 c. sweet (unsalted) butter
½ c. confectioner’s sugar
2 c. sifted All-purpose flour

Directions:
Cream butter and beat in sugar gradually.

Mix in flour well.

Turn dough out on a baking sheet and pat in to a circle (round) about ¾” thick and 7” in diameter.

Pinch the edge of the shortbread all the way around and prick all over with a fork.

Chill in the refrigerator for at least a ½ hour.

Bake in a moderate oven (375°) for 5 minutes.
Then reduce the heat to 300° and bake about 45 minutes.

The shortbread should be gold, not brown, when done.
While still warm, cut in wedges. Small wedges. This is very rich!

Yields 16 small wedges.

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Rolled and Cut Out Sugar Cookies

Very tender and delicious cookie dough, from my great aunt’s (Annie Oschman Youch) favorite cookie recipes.

Ingredients:
1 c shortening (Crisco)
2 c sugar
2 eggs
1 T. vanilla
2 t. baking soda
4 t. baking powder
1 c. buttermilk, you can make a substitute by adding 1 t. lemon juice to milk. Let stand a few minutes and stir before adding.
6 c. flour
1 t. salt

Directions:
Cream shortening with sugar, eggs and vanilla.

Dissolve baking soda and baking powder in buttermilk, and add to shortening mixture.

Sift flour with salt and add to the batter a scoop at a time. Mixing until well blended.

Add more flour if necessary.

Divide dough in to 2-3 portions and roll out each to desired thickness.
Place on a greased cookie sheet.
Decorate with colored sugars, sprinkles, etc as desired.

Bake in a 400° oven until golden brown.

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Pepparkakor
Gingersnaps
Swedish Spiced Cut Out Cookies

These are our special Christmas tree and gift cookies. I use this recipe for our Gingerbread men, Gingerbread women and Gingerbread animals and shapes Cookies.

When our girls were young, we used to make these for on our Christmas tree and then in later years for a separate Gingerbread Christmas tree.

To hang on the tree, make a small hole in each before baking. A nail works well for making the hole. Make sure that you do not put the hole too close to the edge. After the cookies have cooled, use yarn or wide string for hanging.

This recipe makes 25 dozen small cookies or approximately 11 dozen large cookies.

The dough can be kept, covered, in the refrigerator for up to two weeks. So, you do not have to make all of these cookies at once.

Put in tins or plastic tubs (air tight) and store in a cool, dry place.

These are a historic Swedish Christmas Cookie.

Decorating:
Can be decorated with icing. We tend not to do that. We decorate with currants, or small pieces of cut-up raisins for eyes, ears, and buttons or silver balls. We do not usually sprinkle toppings on these, but you certainly could. I say ‘usually’ because depending on the age of my baking helpers, we do interesting ideas for decorating.

These are a crisp cookie. I have a great recipe for soft Gingerbread, but this is not a soft cookie.

Ingredients:
10 c. all-purpose flour (spoon tightly in to cups, but not packed down)
1 lb. butter, or margarine, softened
3 c. sugar
1 ½ c. water
2 T. Ground cloves (or to suit your taste)
2 T. Ground ginger (or to suit your taste)
2 T. Ground cinnamon (or to suit your taste)
1 T Ground cardamom (optional – I do not use)
Note: I use a lesser amount of cloves, about the same ginger, and more cinnamon.
1 T. Baking soda
2 T. dark corn syrup

Icing – see later note.

Directions:
Put flour in a mixing bowl.
Combine butter and sugar in a large mixing bowl.
In a small saucepan mix 1 ½ cups water and remaining ingredients (NOT icing), Bring to a boil and pour over butter and sugar. Stir until sugar is dissolved.
Add flour about a cup at a time, blending well after each addition.

Store, well covered, overnight in the refrigerator. Dough will be quite soft, but will stiffen overnight.

Roll a small amount at a time, on lightly floured surface, to 1/8” thickness.
Hint: Pastry cloth and a stockinet rolling pin cover rubbed with flour and excess shaken off are a useful help; but not necessary. I use waxed paper and a lightly floured wooden rolling pin.

Cut with cookie cutter(s).
Hint: Use about the same size cookie cutters for each cookie sheet for even baking.

Decorate with currants (Note: Baking Currants are actually usually Zante raisins, a tiny very flavorful raisin) or cut bits of raisins for eyes, etc.

Bake on ungreased cookie sheets in moderate (375°) oven 6 minutes, or until well browned. Let cool on the cookie sheet.

Decorate with Icing (Optional)
Icing
Ingredients:
2 c. confectioner’s sugar
1 egg white
1 t. lemon juice
Hint: use fresh squeezed lemon juice without pulp.

Directions:
Blend ingredients.

Let cookies stand until icing is firm prior to putting the cookies in containers.

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A family farm in Delano, Tennessee is having a Spring Open House and Plant Sale, Saturday, April 10th, 2010, from 10:00am to 4:00pm. The Greenhouse At Morgan Lane, 2214 Columbus Road, Delano, TN, 37325, is having its Second Annual Spring Open House, featuring culinary herb plants and over 30 types of Heirloom, Ethnic and other Tomato plants; and over 75 types of sweet, mild to HOT pepper plants.

The Denman Family has a small family farm, where they grow 98% of their plants themselves. Everything is organically grown and while they have some common varieties, the concentration is on unusual and unique culinary herbs and heirloom and ethnic varieties of vegetable plants, especially Tomatoes and Peppers. They have limited space and only grow a small amount of each of many varieties. There are also blueberry bushes and some other fruiting plants. Interesting, and drought tolerant perennials, will be available in addition to several types of house plants.

Georgia and John Denman own the farm, and are assisted by their three daughters and the rest of the immediate family, including Elizabeth, Michael, Amber and Kimberly McGee; Caitrin, Kaya and Tre Bayard; and Britta Denman. Caitrin is in charge of the greenhouse, which is part of The Shops At Morgan Lane.

There is an Antique Shop on the farm, with glass, china, unique home décor, vintage hats and jewelry +. It will be open during the festivities, and is open year long, Tuesday to Saturday, 10:00am until 4:00 pm. Elizabeth has her photography business, ImagesnMemories, in the Shop. In front of the Antique Shop, the family has erected a quilt block, for the Appalachian Quilt Trail. The block, the first in SouthEast Tennessee, has been featured in local news.

The largest herd of Registered Morgan Horses in the south is also on the farm. Sleipnir Morgan Horse Farm is home for foals to senior citizens; stallions, mares, and geldings. Most people think of Morgan horses as a draft breed. They are actually more like an Arabian in size, build and uses. Morgan horses have historic bloodlines in horses considered to be people-friendly, gorgeous, and intelligent. They are very willing to work hard for their people and are easy keepers. That is why they were the predominant cavalry horse for settling the West. Morgan horses are in the background bloodlines of many Southern horse breeds, such as the Tennessee Walker and the Saddlebred. Morgan horses do come in many coat colors. Sleipnir Morgans are mostly blacks and bays, some chestnuts, and a palomino. Elizabeth manages the horses, and the other animals, including chickens, ducks, geese, guinea hens, dogs and cats.

The Shops At Morgan Lane can be found off Rte. 163 (Bowater Road), Delano, TN, by using either McMinn County Routes 969 (Columbus Road) or 970 (Linsdale Road). The GPS co-ordinates are: N 35° 16.039’ W 084° 36.236’. The Shops at Morgan Lane are also listed under specialty shops in some navigation systems. There are signs posted along these roads.

For further information the phone number for the farm is: 423 263 0824.

 There are also websites for the businesses as follows:

www.TheShopsAtMorganLane.com

www.TheGreenhouseAtMorganLane.com

www.SleipnirMorganHorseFarm.com

 and

www.ImagesnMemories.com    (Elizabeth McGee, photographer)

Email can be sent to: DenmanFam@aol.com.

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