Stuff to Share

Mom's Strawberry squares....

If you have a minute GO to Kal's blog & have a look at that new Baby...it will surely put a smile on your face...So beautiful!!!

These squares were my Mom's favourite dessert to make when we had a big house full of guests, usually relatives! Beth & I decided this what what we should serve at the house after her funeral. Well, when you see the recipe I hope you laugh like we did at the measurements! It's not something any of us have made in the past 7 -8 years because we are strawberry shortcake snobs... and that would be ONLY with fresh homemade biscuits, real whipping cream, & fresh strawberries... Anyway,here it is!

Mom's Strawberry Squares

• 2 1/ 2 cups graham cracker crumbs
• 1 / 2 cup butter
• 1 pkg frozen strawberries*
• 1 pkg strawberry jello*
• 1 tsp lemon juice
• 1/2 cup white sugar
• 1/2 pint whipping cream*

* we didn't have a clue what size packages but  now we do...it was a topic of great discussion!*
    The jello is a small box ( 4 serving size )
    The strawberries are about 2 cups, if they are not sweetened add  1/ 4 cup sugar to your recipe!!!

• combine cracker crumbs & butter press all but  3/4 c in 9 X11 pan.
• bake 15 minutes at 325.
• cool.
• Bring strawberries, jello powder, lemon juice, & sugar to a boil in saucepan.
• Remove from heat  & cool.
• Fold in 1/ 2 pint whipping cream (whipped).
• Pour over cracker crumb crust & chill.
• whip remaining cream & spread on top of squares.
• sprinkle saved crumbs on top.(Mom would always forget!!!)
• chill again until completely set.
• serve in about 3 - 4 " squares :o)

and that's it!

I've just watched Tena make my next book project & I am on the hunt for some 13" chipboard... I am really excited about this book! The Novel Seekers STILL didn't finish our books which means another month before they will be completed...actually I think I'll finish mine & share it with you (but don't tell!!)

Melissa had her 28th birthday on Monday but we are saving the celebration until she comes home next week...I haven't decided what cake to make her yet but I think we're cooking Prime Rib! I DO have her birthday present which just arrived in the mail yesterday... Can anyone guess what it is?

Aunt Ninnies Shortbread cookies with a little touch of Polly...

This recipe goes back to the days when my family called me Polly & actually spelled it that way too... Somewhere along the way it wasn't "cool enough " for me so I changed it to Paulie... then later to Pauli ... then later to my "real" name Paulette... which one works for you? Our family has a habit of nicknaming just about every one & so you see, Aunt "Ninnie" is a nickname, her "real" name is Aunt Verna & she holds a special place is my heart as well. You know how there are family members who do the little extras for you to make you feel special...she was that for me . I am so glad that I can make these cookies every Christmas knowing she had done the same for who knows how many Christmas's before.
The glaze I put on the cookies is my own touch, came from a Martha magazine some time ago & it just seemed to work. I used to paint hollies on every cookie with food coloring paste but I haven't done that for awhile... maybe next year????                                                                 
1C icing sugar sifted
1 1/2C corn starch sifter
2 C soft butter
whip this until light & fluffy
stir in the following:
2 t vanilla ( only real will do!)
2 1/2C flour sifted
once all the dry ingredients are blended put in a zip lock bag & chill several hours (or days, depending on how busy you are over the holidays!)

roll dough & use a small cutter so they are thick ( don't have a clue how thick, maybe 2 cm?)

chill again for an hour or so!

bake for 1 hour at 300 degrees F.
GLAZE
1 cup icing sugar
4T butter
1/2 t real vanilla
melt in microwave for about 30 seconds to 1minute & dip cookies in the glaze & set on a cooling rack to dry ( oh yes, your cookies should be COOL when you do this)
* you do have to work quickly or the glaze will crystalize & all the stuff that drips off? you have you children OR best friend take a spatula & clean it up 'cause you can't remelt it... it's too sugary*
These cookies keep really well for a few weeks if you can hide them!

happy baking!

Mom's Brown Bread

Grease your tins really well for baking your bread.(these ones my Mom gave me a long time ago...) Cover 2C rolled oats (I use a combo of quick & old fashioned) with Boiling water.(If I knew exactly how much, I would share, so just cover them!). Immediately add 3/4C molasses, 1/4C shortening,1t salt. Stir then add 1 more C Quick oats.This is your wet sponge:o) Let Cool. Meanwhile mix 2T yeast 1t sugar & 1/2C lukewarm water. let this rise in a large measuring cup while the other ingredients are cooling. When the yeast is fully active ( usually 20 minutes or so) beat it down & add it to your sponge. Add 2C flour add beat your dough until rubbery. Add 1C flour at a time until the dough is ready to knead (usually 6 C total) Yes, making bread in your pj's is the ONLY way to go! This kneading process takes a good 20 minutes (especially when you double the recipe) so it helps to have a friend around to share the job... Let rise until it's twice it's size. Punch down & let the dough rise again.Punch down & shape into balls for juice cans coffe cans, or bread pans.Let rise again then Bake for about 30 minutes in 375degree oven. you will get 3-4 loaves with a single batch of dough. You should let the baked loaves cool about 15 minutes before removing from the pans. Then brush liberally with butter & let cool on wire racks. I have taken this  recipe from our family cook book & hopefully I haven't missed anything. It is so good.... I'm also thinking for future recipes I'll import a word document so it's easy to copy:o)))