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Tag Archives: Nanny’s Recipe Box

Amy’s Kitchen

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Today is release day for a new scrapping digi-kit by Amy’s Designs. It is called Amy’s Kitchen. Doesn’t it look fun?

Preview of Amy's Kitchen

First up, I made a layout of a recent baking session with Jessica. It uses the Scrapbookbytes.com October Sketch 1. Journaling reads: “August 11, 2011 Jessica enjoyed helping bake cookies, Mint Chocolate Delights, a recipe on the bag of dark chocolate and mint baking morsels. It is definitely messier baking with a toddler, but the experience is so worth it.”

Cookie Baking Layout

Digikit: Amy’s Designs – Amy’s Kitchen
Fonts Used: Milk & Cereal

This next project is a 4×6 recipe card. It is a recipe from my Nanny’s recipe box and a great way to use up leftover egg yolks.

Golden Sugar Cookies Recipe Card

Digikit: Amy’s Designs – Amy’s Kitchen
Fonts Used: Annie BTN

Check out what the rest of the creative team came up with here.

Thanks for stopping by and have a fabulous day.

2009 Cookie Extravaganza

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On Saturday the 12th (the same day we did our Christmas photo shoot), Kristy, Stephanie, Paramjit, and I baked cookies in Kristy’s kitchen. Kristy made us each a neat apron with our initial on the top. We each picked two recipes to bake, although we only ended up baking 7 cookie recipes. We were there for about 10 hours, although that time did include lunch, dinner, and a photo shoot. Next year, we will not pick 5 recipes that require rolling out.

Jennifer, Stephanie, Kristy and Paramjit

Jennifer, Stephanie, Kristy and Paramjit

The two recipes I picked were Chocolate Mint Wafers and Confetti Cookies. The Chocolate Mint Wafers were tasty, but I’m not sure I will make them again. The recipe for the Confetti Cookies came out of my Nanny’s recipe box. They were extremely tasty and I will have to make them again soon.

Confetti Cookies

Confetti Cookies

Confetti Cookies

Source: Nanny’s recipe box

Ingredients:

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup shortening (I used butter-flavored)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup cut-up small gum-drops (technically, I used spice drops)
  • 1/2 cup chopped pecans

Directions:

In large bowl, cream sugars, shortening, eggs and vanilla. In separate bowl, combine flour, salt and baking soda (do not sift). Add to creamed mixture. Stir in gum drops and pecans; mix well. Drop by teaspoonfuls onto greased baking sheet. If desired, dot tops with additional cut-up gum drops. Bake at 350°F for 15 minutes or until golden brown.

Yield: 5-6 dozen

Future Baker

Future Baker

Jessica observed our mad baking skills from her spot on the bar in her bouncer. Thanks Nick for providing the pictures.

You Scream, I Scream, We All Scream for Ice Cream

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So a few weeks back I made Raspberry Sherbert for me and some Mint Chocolate Chip Ice Cream for my husband. The Raspberry Sherbert didn’t turn out quite right. It’s not quite the right consistency as you can’t really scoop it, so I won’t share the recipe for it. However, the Mint Chocolate Chip Ice Cream turned out delicious, although next time I will probably double the amount of chocolate used. This meets the requirements for Mike’s Table’s frozen dessert blog event.

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream


Mint Chocolate Chip Ice Cream

Source: my grandmother Ethel’s old green recipe box

Ingredients:

  • 1 1/2 cups sugar
  • 1/4 cup flour
  • dash salt
  • 2 cups milk (I used whole milk)
  • 4 eggs, slightly beaten
  • 1 quart (4 cups) heavy cream
  • 3/4 teaspoon green food coloring (I didn’t use quite this much)
  • 2 teaspoons peppermint extract
  • 1 1-oz. square semi-sweet chocolate, finely chopped

Directions:

Combine sugar, flour and salt in a medium size saucepan; add milk gradually. Cook over medium heat stirring constantly until mixture thickens and bubbles. Remove from heat. Stir half of the mixture slowly into beaten eggs. Stir back into remaining mixture in saucepan. Cook stirring constantly 1 minute. Remove from heat; pour into a large bowl. Stir in cream, food coloring, and extract; chill completely. Pour into a 4-6 quart ice cream maker. Prepare according to manufacturer’s instructions. Fold chocolate into soft ice cream. Freeze until firm.

Yield: a lot