Wednesday, April 18, 2012


Made by my favorite artist

Lemon Snaps

This is one of my family's favorite cookie recipes.  The recipe comes from Food to Live by: The Earthbound Farm Organic Cookbook by Myra Goodman.  I usually double the recipe because we like to share.

Lemon Snaps

1 1/2 sticks unsalted butter, softened
1 1/2 cups of sugar
1 large egg
1 teaspoon pure lemon extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
grated zest of one lemon

Cream butter and sugar in a medium sized mixing bowl.  Beat in egg and lemon extract.  Whisk together flour, baking powder, ginger, salt and lemon zest in a small bowl.  Add dry ingredients to wet ingredients.  Mix thoroughly until the dough is smooth.  Preheat oven to 375.  Roll dough between your palms to form 1 inch balls and place on ungreased baking sheets 1 1/2 inches apart.  Bake until set and lightly golden about 10-15 minutes.


Wednesday, April 4, 2012

At The Fair

The fair was in town for the past week and a half.  I went out one Saturday with the family just to look around and of course, eat.

I always enjoy looking at the quilts and the photography but seeing art by my very favorite artists was really special.

People watching is a lot of fun.  There are plenty of friendly faces and then there are people that you never see in everyday around town life.

Pork-a-Bobs are a must!  These were fabulous.

You can't leave without a funnel cake.  All you need is a big vat of boiling oil and some dough.

The results are delicious.

None of us ride the rides but it fun to watch and listen to others.

Smokey Bacon and Cheddar Stuffed Eggs

Easter and Easter eggs will soon be here so I thought I would post my favorite egg recipe.  It comes from Robert St. John's cookbook Southern Seasons.  All the recipes that I have tried from this book have turned out great.  But this has to be one of my favorites.

8large hard cooked eggs, peeled
1/2 cup mayonnaise
1 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh chives, very thinly sliced, divided
3 strips of bacon, cooked until crisp and chopped very fine
2 tablespoons sharp cheddar cheese, finely shredded

Halve eggs lengthwise.  Gently remove the yolks and place in a small mixing bowl.  Reserve the whites.

Using a fork, smash the yolks together with the mayonnaise, mustard, salt, pepper and half of the chives.  Once the mixture is smooth, fold in the bacon and cheese.  Fill each half of the egg whites with the yolk mixture and garnish each one with the remaining chives.  Cover and Refrigerate until ready to serve.  I like to garnish mine with a sprinkle of smoked paprika.  It looks pretty and adds to the taste.