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It's official!

I am turning into my Grandmother! (Minus the ability to make those awesome peach cookie things)
We bought this a week ago, and finally got it put together!

I tried to spin on it a bit, and discovered that I need oil. Also that it was midnight and I wake up at 330am. So... this weekend hopefully.

Speaking of this weekend... Project number one on the list, clean this up:

Project 2: Get my ass out to the barn, and go riding. Also hook Starkey up to his cart. Which means figuring out the harness...
Should be a very interesting Sunday!

4 Responses to “It's official!”

  1. I have the recipee for the peach cookies.

  2. But that does not mean I will be able to make them!!! Do you have the one for the mushroom cookies? That might be easier to start!

  3. Um... the spinner looks like a reindeer...

  4. I don't think I have the mushroom ones. I have made the peach cookies a few times. They are a PITA to make but are doable.

    3/4 cup butter or margarine, softened 2/3 cup apricot jam
    1/2 cup milk 1/2 c. crumbled cookie pieces
    1 cup sugar 1/4 cup chocolate pieces, melted, cooled
    2 eggs 1/2 cup chopped filberts, walnuts, or pecans
    3/4 teaspoon baking powder 2 teaspoons rum or sherry
    3/4 teaspoon vanilla 1/4 cup water
    3 3/4 cups all-purpose flour 1/3 cup red sugar
    heat oven to 325 degrees F 2/3 cup yellow-orange sugar

    1. Measure butter, milk, 1 cup sugar, the eggs, baking powder, vanilla and 2 cups of flour into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 1 minute on medium speed, scraping bowl occasionally.

    2. Stir in remaining flour. Dough will be smooth and soft. Shape dough into smooth 3/4-inch balls. (Each ball will make 1/2 of a "peach"). Please balls 1 inch apart on an ungreased baking sheet.

    3. Bake in center of oven until cookies are brown on bottom, 15-20 min. Cool on wire racks.

    4. Place tip of small knife in center of flat side of cookie. Carefully turn knife and rotate cookie to hollow, reserving crumbs.

    5. Mix 1/2 c. reserved crumbs, the jam, chocolate, nuts and rum. Fill hollowed cookies with crumb-chocolate mixture. Place 2 filled cookies flat sides together to make a "peach".

    6. Brush each peach very lightly with water. Immediately roll 1 side of peach in red sugar for blush. Sprinkle Yellow-orange sugar on peach to cover completely. Set aside to dry.

    7. Roll gumdrops 1/3 inch, thick on well-sugared board. Cut into leaf shapes. Make small hole in stem end of leaf, insert small piece of cinnamon stick through gumdrop and into seam of peach. Store in air-tight containers at room temperature no longer than 2 weeks or in freezer no longer than 3 months.


    Measure 1/3 cup sugar into shallow ovenproof dish. Add few drops red food color. Rub color evenly into sugar with back of spoon. Heat sugar in 400 degree over until dry, stirring occasionally.

    Measure 2/3 cup sugar into shallow ovenproof dish. Add 2 drops red food color and enough yellow food color to make peach color. Rub color evenly into sugar with back of spoon. Heat sugar in 400 degree oven until dry, stirring occasionally.

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