Kitchen Witch Wednesday
Oct. 8th, 2014 08:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
valarltdQuestion of the Day:
8. One of your paranormal experiences
I was staying at the Bourbon Orleans hotel in New Orleans. The place is deeply haunted. I had had enough of people and was sitting in an empty conference room, quite comfortably, talking to my mom on the phone. The room got cold and I broke out in goosebumps. I felt a weight land in my lap.
I told Mom, "Hang on, I think there's a ghost in here."
I shut my eyes and saw a little blond boy in a white night shirt, sitting on my lap.
Mom was amused by this.
Recipe of the Day:
A holiday isn't a holiday without these cookies. Whether pumpkins or Santa, hearts or bunnies, these are perfect. Use really good vanilla and double the amount.
Both of these recipes are from Wilton, back in the 70s/80s.
Vanilla Sugar Cookies
1/2 c. butter
1/2 c. sugar
2 eggs
1 tsp. vanilla
2 3/4 c. flour
2 tsp baking powder
In large bowl, cream butter and sugar with electric mixer. Beat in eggs and vanilla. Add baking powder and flour
one cup at a time, mixing after each addition. Dough will be very stiff and it may be necessary to blend the last of the flour by hand.
Do not chill dough!
Divide dough into two balls. On floured surface, roll each ball into a 12"circle. Dough should be about 1/8" thick. Dip cookie cutters in flour before each use. Pick up dough around cookies. Bake on ungreased cookie sheets at 400° for 6-7 minutes.
Buttercream
1/2 c. solid vegetable shortening
1/2 c. softened butter or margarine
1 tsp. vanilla
4 c. confectioner's sugar
2 Tbsp. milk
In large mixing bowl, cream butter and shortening, with electric mixer. Add vanilla. Gradually add sugar, 1 c. at a time beating well on medium. Scrape sides and bottom frequently. When all sugar is in, icing will be dry. Add milk and beat on high until fluffy. Keep icing covered with damp cloth until ready to use. Can be refrigerated 3 weeks in airtight container. 3 cups.
Sounds of the Season:
Creepy Pics, Witch Edition:
Hosted by the Grand High Witch
8. One of your paranormal experiences
I was staying at the Bourbon Orleans hotel in New Orleans. The place is deeply haunted. I had had enough of people and was sitting in an empty conference room, quite comfortably, talking to my mom on the phone. The room got cold and I broke out in goosebumps. I felt a weight land in my lap.
I told Mom, "Hang on, I think there's a ghost in here."
I shut my eyes and saw a little blond boy in a white night shirt, sitting on my lap.
Mom was amused by this.
Recipe of the Day:
A holiday isn't a holiday without these cookies. Whether pumpkins or Santa, hearts or bunnies, these are perfect. Use really good vanilla and double the amount.
Both of these recipes are from Wilton, back in the 70s/80s.
Vanilla Sugar Cookies
1/2 c. butter
1/2 c. sugar
2 eggs
1 tsp. vanilla
2 3/4 c. flour
2 tsp baking powder
In large bowl, cream butter and sugar with electric mixer. Beat in eggs and vanilla. Add baking powder and flour
one cup at a time, mixing after each addition. Dough will be very stiff and it may be necessary to blend the last of the flour by hand.
Do not chill dough!
Divide dough into two balls. On floured surface, roll each ball into a 12"circle. Dough should be about 1/8" thick. Dip cookie cutters in flour before each use. Pick up dough around cookies. Bake on ungreased cookie sheets at 400° for 6-7 minutes.
Buttercream
1/2 c. solid vegetable shortening
1/2 c. softened butter or margarine
1 tsp. vanilla
4 c. confectioner's sugar
2 Tbsp. milk
In large mixing bowl, cream butter and shortening, with electric mixer. Add vanilla. Gradually add sugar, 1 c. at a time beating well on medium. Scrape sides and bottom frequently. When all sugar is in, icing will be dry. Add milk and beat on high until fluffy. Keep icing covered with damp cloth until ready to use. Can be refrigerated 3 weeks in airtight container. 3 cups.
Sounds of the Season:
Creepy Pics, Witch Edition:
Hosted by the Grand High Witch
