Category: Holidays

Cookies and Bars · Family Favorites · Holidays · New Traditions

Sugar Cookies for Valentine’s Day

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Sugar cookies for Valentine’s Day is such a treat. I’m usually not a big fan of actually making them (but always a fan of eating them) because of the work involved.  This year, however, I was motivated and found the process fun…walk down memory lane. The cookie recipe came from my sister, Carolyn.  She made these when her kids were younger and I loved them.

 

My kids and I started a tradition last year of gathering around Valentine’s Day for a group dinner and, this year, the cookies will be our dessert.  I loved cutting out the smaller hearts for the little ones.  We need to enjoy it because who knows when I’ll be motivated once again!

SUGAR COOKIES

3 cup sifted flour
2 teaspoons baking powder
1 scant teaspoon baking soda
1/2 teaspoon nutmeg
1 cup shortening (butter, Crisco, etc.)
2 eggs
1 cup sugar
4 tablespoons milk
1 teaspoon vanilla

  • Sift flour, baking powder, baking soda, and nutmeg in a bowl.  Cut in shortening.
  • In a separate bowl beat eggs.  Add sugar, milk and vanilla.  Beat well.
  • Pour egg mixture into flour mixture and mix well.
  • Chill dough for at least one hour (I chilled overnight).
  • Roll out 1/2 dough on floured surface and return remaining dough to refrigerator until ready to roll out.  (I found the dough a bit sticky so used quite a bit of flour while rolling out).  Cut into desired shapes.
  • Optional:  At this point you can sprinkle with decorative colored sugar if you don’t want to ice the cookies. I did this for half of the recipe.
  • Bake cookies on ungreased baking sheet at 375 degrees for about 7 minutes or until a light brown on the edges.

CREAMY ICING:

3 cups powdered sugar
1/2 teaspoon vanilla
4-6 tablespoons cream (or half and half)
drop or two of red food coloring (to reach the desired color of pink or red)

  • Blend ingredients together to make an icing with a thin consistency.  This will be enough icing for the entire cookie recipe.  I made half of the icing recipe and iced half of the batch.

 

Breads · Breakfast · Czech Heritage and Dishes · Family Favorites · Holidays · Home · My Roots

Cherry Kolaches, our Christmas Day Tradition

cathysmaha3 Comments

The gifts are wrapped, the house is decorated, and the baking is done. This year I thought I’d take a break from making Kolaches for Christmas Day until I mentioned this to my family. WHAT? BREAKING FROM TRADITION? So, I will not break the tradition and made them today.  The truth is I love them as much as my daughters and their families.

This year I used my Mother’s Foundation sweet dough which she used for cinnamon rolls and Kolaches. My KitchenAid mixer makes easy work of making bread instead of taxing my arthritic wrists. The past several batches of bread I’ve made from standard flour have been too dense, so I decided to try King Arthur’s unbleached bread flour. I loved the result with a very light sweet dough that melts in your mouth.

The cherry filling started with a bucket of frozen sour cherries I purchased at the Farmer’s Market last summer. img_8562

There is nothing better than the taste of those cherries. Truly, I could eat a bowl of the cherry filling and forget the bread dough!

I also make a dozen chocolate kolaches which started as a request by one of son-in-laws, now a family favorite as well.  I simply put chocolate chips (or this year a dove milk chocolate square) in the middle of the dough ball and then pinch it closed.  Let it rise to double in size then bake. When you remove from the oven, brush with melted butter and sprinkle with sugar.

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Another tradition for our Christmas Day celebration is the Nordic Kringla.  Turns out Kringla is a big hit with my 3 year old grandson and 1 year old granddaughter.  My 6 week old grandson has yet to weigh in…but next year…

Wishing all a very Merry Christmas and a peaceful and healthy New Year!

CHERRY KOLACHES, our Christmas Day Tradition

Mom’s Foundation Sweet Dough

2 cakes (Packages) yeast
1 tablespoon sugar
1 cup lukewarm water
1 cup milk
6 tablespoons shortening (I used unsalted butter)
1/2 cup sugar
1 teaspoon salt
6-7 cups flour (I used 6 cups King Arthur Bread Flour)
3 eggs, beaten

  • Dissolve yeast and 1 tablespoon sugar in lukewarm water. Set aside to soften and rise.
  • Scald milk.  Add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour to make a batter.  Add the yeast mixture and beaten eggs, and beat well.
  • Add remaining flour or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and let set in warm place, free from draft.  Let rise until doubled in bulk, about 2 hours.
  • When light, punch dough down and shape in balls about the size of a walnut and place on a greased cookie sheet. Let rise for 10 minutes
  • When risen, push the centers of balls down and fill with cherry filling (or filling of your choice).  Let rise again.
  • Bake at preheated 400 degree oven (375 degrees for convectional oven) for about 7 minutes or until golden brown.

Cherry Filling
1 1/2 cups sugar
4 tablespoons cornstarch
3/4 cup juice from cherries
3 cups pitted tart red cherries (water pack)
1 tablespoon butter
1/4 teaspoon red food coloring

Combine 3/4 cup sugar with cornstarch.  Stir in cherry juice. Cook over medium heat, stirring occasionally, till mixture thickens and bubbles; cook 1 minute longer.  Add remaining sugar, cherries, butter, and food coloring and cook until thickened. (Mixture will be very thick.)  Let stand while preparing bread dough for Kolaches.

Reference:

KOLACHE … Bohemian Heritage and Christmas Tradition

Desserts · Holidays

Peppermint Rice Krispie Treats Snowballs

cathysmaha1 Comment

Rice Krispie Treats are a family favorite and I love peppermint so this sounded like a fun, simple recipe to make. The results are cute, the perfect snack to leave for Santa Clause (and his helpers).  It’s best to eat the treats within a couple of days as they tend to lose their ‘snap, crackle, pop’.

PEPPERMINT RICE KRISPIE TREATS SNOWBALLS

2 tablespoons vegetable oil
2-14 Oz. bags White Candy Melts
6 cups Rice Krispies® cereal
⅓ cup crushed candy canes
1 10 oz. package marshmallows
¼ cup butter

  • Melt the butter in a large saucepan over medium low heat.
  • Add in the marshmallows and allow them to melt completely.
  • Add in the crushed candy canes.
  • Remove the pan from the heat and stir in the Rice Krispies®.
  • If making balls, pull out heaping tablespoons from the pan and roll into balls. Add a candy can into the center of each ball.
  • If making cut out shapes, press the Rice Krispies® mixture into a pan prepared with cooking spray.
  • Allow to cool for about five to ten minutes and then cut out your favorite shapes.
  • Add a candy cane into the top end of the treat.
  • Place your finished treats into the fridge for about 15 minutes to cool down.
  • Melt the candy melts according to package directions and add in the vegetable oil to thin the mixture.
  • Dip your cooled treats into the chocolate, sprinkle or decorate, and set aside to cool and harden completely.
  • Note: For a quicker version, simply substitute one 12 oz. bag of white chocolate chips for the melts and oil. Add the chips in with the marshmallows and heat until completely melted. Proceed with adding the candy canes and Rice Krispies®. You can then roll your balls and add sprinkles to the still warm treat.

Recipe from SheWearsManyHats.com

Family Favorites · Holidays · Meats

Roast Beef Perfection…Centerpiece of Holiday Parties

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What says the holidays better than a delicious Prime Rib or Cross Rib Roast with Horseradish sauce. The original recipe for closed door cooking of the Prime Rib came from Colorado Cache Cookbook, still my all-time favorite cookbook.  We have served this recipe many times, always a big hit.

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This time, however, the balsamic vinegar and rub were new and I loved the results.

ROAST BEEF PERFECTION

1 Prime Rib or Cross Rib Roast, any size
3 tablespoons Balsamic vinegar
3 tablespoons fresh minced garlic
2 tablespoons fresh thyme leaves, removed from stems and chopped
2 tablespoons fresh rosemary leaves, removed from stems and chopped
1 tablespoon coarse sea or kosher salt
Freshly-ground black pepper
1 tablespoon olive oil

  • Preheat oven to 375 degrees.  Place Prime Rib in roasting pan and brush with Balsamic vinegar.  Make a paste of the garlic, thyme, rosemary, salt, pepper and olive oil.  Rub paste mixture over the roast.

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  • Place roast in oven and cook for 1 hour.  Turn the oven off and KEEP THE OVEN door closed.
  • 45 minutes before serving, turn the oven to 300 degrees. Remove from oven and rest for 5-10 minutes.  The roast will be juicy medium-rare and perfect every time. If you like your Prime Rib cooked to medium, just add 15-20 minutes to the initial cooking time.

Horseradish Sauce

1 cup sour cream
1 tablespoon grated onion
1 1/2 tablespoon Dijon mustard
3 teaspoons prepared horseradish

  • Stir together and refrigerate until serving time.

Recipe inspired by Colorado Cache Cookbook and What’s Cooking America

Cookies and Bars · Family Favorites · Holidays

Kringla for Christmas…Almond vs. Anise

cathysmaha1 Comment

A Christmas tradition in our house is to make Kringla, typically flavored with Anise extract. My oldest daughter Megan, likes Kringla, but not the taste of Anise. Lucky for her, I was out of Anise extract and tried Almond Extract instead, and loved the results.  I had to double the amount of extract to make sure the Kringla actually carried the almond flavor.

Kringla…hot chocolate…Kolaches (cherry and chocolate)…family gathered in the living room late Christmas morning…what a wonderful way to celebrate Christmas.

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Our new tradition…Almond Kringla.

KRINGLA…ALMOND STYLE

I usually double the recipe and freeze several to enjoy long after the holidays are gone.

1 egg
1 cup sugar
1/2 teaspoon almond extract (or more to suit your taste)
2 tablespoons melted butter
1/2 cup buttermilk
1 cup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
4 cups flour

  • Beat egg and sugar together. Add anise extract, melted butter, buttermilk and 1/2 of sour cream.
  • Mix 1/2 teaspoon baking soda with remainder of sour cream and let sit for about 5 minutes.
  • Mix together flour, baking powder and remaining 1/2 teaspoon baking soda.
  • Mix together flour mixture alternately adding egg mixture and sour cream mixture. Dough will be very stiff and you will need to finish mixing with your hands.
  • Chill dough overnight.  Remove 1-2 cups of dough at a time so the dough remains chilled.  Take a small piece of dough (size of a small walnut) and roll into a ball and then into a pencil shape.  Shape the dough into a pretzel shape and place on a greased cookie sheet.
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  • Bake at 425 degrees for 5 minutes on the bottom rack of the oven and then on top rack of oven for 2-3 minutes. Bottom of Kringla should be golden brown–tops may not be brown.  (I have found that every oven is different.  Mine tends to run hot so I decrease the amount of time on the bottom shelf to 3 minutes.)  In a convection oven, I’ve found 5 minutes on the middle shelf to be sufficient.
  • Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.
Appetizers · Family Favorites · Holidays

Snowman Cheese Dip

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During the holidays there are so many parties and potlucks and it’s fun to make something that people remember. Charlene, an AT&T co-worker, shared this recipe several years ago after she brought this to one of our office potlucks.

The first time I made it, I had the snowman standing upright. Big mistake, no one wanted to dip into it and have Mr. Snowman tumble. Give Mr. Snowman a rest on a platter and surround him with crackers.  He’ll be a big hit!

Snowman Cheese

 SNOWMAN CHEESE DIP

1 tub whipped cream cheese
2-8 ounce bars cream cheese
4 ounces dried beef, chopped
1 teaspoon garlic powder
1 teaspoon horseradish
1 tablespoon dried parsley
bunch of green onions

  • Mix cream cheese bars and chopped dried beef.  Add chopped green onions (white part only). Blend in garlic, horseradish and parsley.
  • Form into 3 balls (small, medium and large) using waxed paper.  Stack into snowman shape using a toothpick to attach. (NOTE:  I lay the snowman down on the platter)
  • Spread whipped cream cheese over snowman using wet knife. Garish and serve with crackers, carrots, pretzels.

Garnishes:

  • rosemary branches or broken pretzel twists for arms
  • black olives cut into pieces for mouth & buttons
  • tiny baby carrot for nose
  • dried cranberries for halo
  • piece of red pepper for heart
  • green onion tops for scarf
Family · Holidays

‘Thanksgiving Song’ by Mary Chapin Carpenter

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Thanksgiving Song by Mary Chapin Carpenter

Grateful for each hand we hold
Gathered round this table.
From far and near we travel home,
Blessed that we are able.

Grateful for this sheltered place
With light in every window,
Saying welcome, welcome, share this feast
Come in away from sorrow.

Father, mother, daughter, son,
Neighbor, friend and friendless;
All together everyone in the gift of loving-kindness.

Grateful for whats understood,
And all that is forgiven;
We try so hard to be good,
To lead a life worth living.

Father, mother, daughter, son,
Neighbor, friend, and friendless;
All together everyone, let grateful days be endless.

Grateful for each hand we hold
Gathered round this table.

Mary Chapin Carpenter – Thanksgiving Song Lyrics | MetroLyrics

 

Desserts · Gluten Free · Holidays · New Traditions

Patriotic Brownie Fruit Dessert…Gluten Free or Not

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Krusteaz’s Double Chocolate Gluten-Free Brownie mix is an absolute favorite of mine, first discovered at Costco many moons ago.  It’s delicious and even lovers of gluten will love them.

This mix was the perfect base for a patriot, 4th of July dessert with fresh berries and a cream cheese base.  This recipe can easily be cut in half and baked in a round or square pan.

The dessert is best served the day it is made but leftovers brownies can be good for 1-2 days.

PATRIOTIC BROWNIE FRUIT DESSERT

2 packages Double Chocolate Krusteaz gluten-free brownie mix (I bought a large box at Costco) and ingredients stated on the box (water, vegetable oil, egg)
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
4 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh red raspberries
1 cup apple jelly

  • Make brownies according to package directions and bake in greased jelly roll or sheet pan as directed. Let cool completely.
  • Beat together softened cream cheese, sugar and vanilla until smooth.
  • Spread mixture over cooled, baked brownies.
  • Top with berries.
  • Still jelly until smooth and brush over berries
  • Refrigerate dessert until ready to serve.
Family · Family Favorites · Holidays · Home · Kitchen

Kitchen Memories

cathysmaha1 Comment

Kitchen Memories started to flood back to me as I looked at my kitchen for the last time before the cabinets were removed.  So many conversations took place in my kitchen with our girls from babyhood to teenage years to adult years.  Meals were prepared for many loved ones, some of which are now gone.

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Kitchen 2015 after the cabinets over the island were removed.

When we first moved into our Smurf blue house in 1988, the kitchen had brown, patterned kitchen carpet, one of the worst ideas on the planet. The Cherry Cabinets were quite nice and the Columbine (Colorado’s State Flower) tile was fitting of the ‘country’ craze at the time.

This kitchen became the heart of our home. Weekday mornings were frantic as Karl and I prepared for work so the girls would often gather on the floor of the kitchen as I prepared breakfast and our lunches.

As I look at the kitchen for the last time, a stream of memorable movies play in my head, including:

  • Homework, Science experiments, crafting
  • Holiday meal preparations
  • Meal preparation while the kids often sat on the counter to chat and share
  • My mother, when visiting, making homemade egg noodles on my kitchen counter to freeze for later use
  • Making our Christmas favorite Kringla for the holidays
  • Birthday Celebrations
  • Christmas parties & Mother’s Day Coffee
  • Dying Easter Eggs

Sarah and Megan dye Easter Eggs 1991

  • Teaching the girls to bake

Megan and Sarah bake a cake 1991

  • Rescuing animals or playing with our own pets

Daddy has a bird

  • Running Circle through the house (Gamma Stout and Sarah)

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  • Preparing flowers for the Megan (top) and Sarah’s (second) weddings

megan and cathy do flowers 1580

  • Evan’s 2nd birthday, the last event in the old kitchen.

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So here we go…out with the old and in with the new! I’m soooo ready…

Family · Holidays · Home

Generations of Mother’s Day Sentiments

cathysmaha3 Comments

Mother’s Day holds a special place in our hearts that grows each and every year. This Mother’s Day I ventured down Memory Lane reading sentiments shared through the generations and, again, realized the love we hold for Mother’s is so very dear. How I miss my Mother and wish I could hug her and talk with her one more time.

My Mother often expressed her feelings in poetry and I found a poem she wrote in 1956 about her sweet Mother, Susie:

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HOW WELL I DO REMEMBER

By Betty Gaunt Smaha

How well I do remember
My Mother sweet and fair,
Who was the first to hold me
And utter a thanks in prayer.

She taught me first to sit up straight
Then baby words to talk,
She gently led me around the room
Until I learned to walk.

She sat me down upon her knee
And taught me how to say,
‘Now I lay me down to sleep’
So I’d know how to pray.

She also taught me how to love
My sisters and my brothers,
To share my toys and not complain
Twas a trying time for Mother.

She proudly sent me off to school
With a smile upon her face,
And assured us all twas well
As off to school we’d race.

She could look at me and always smile
With a twinkle in her eyes,
She loved me in a clean starched dress
Or knee deep in mud pies.

As years passed by and I left home
Mother silently shed some tears,
For she wanted just my happiness
For the many coming years.

But now I am a Mother
With children of my own,
But ‘Mother’s Day’ is special
For that dear sweet Mom back home.
—————————
Most of my childhood drawings and cards are long gone, but one card survived.  I only wish I had inherited my Mother’s poetry gene.

Mother’s Day card to my Mother about 1958 (age 5)

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There is nothing more precious that the hand-made cards from the girls through the years. I’ve saved many of their cards and drawings and want to share two of my favorites.

Mother’s Day card from my daughter, Sarah

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Mother’s Day Poem from Daughter, Megan

Mothers Day Poem from Megan 1995

To Mother’s everywhere, have a wonderful Mother’s Day this weekend!