I make these every year at Christmas just for my Mother. They were one of her favourite O-Mommy Cookie recipes…not that Mother made them all that often, but she sure liked to have them made for her. Here I will share with you the recipe exactly the way O-Mommy passed it along to me. Yes, the recipe now resides on this page but I still have the battered, faded recipe index card that I transcribed the recipe onto 30 years ago!
Although Mother passed away I made these cookies in quiet remembrance of her and probably will until I am unable to make them anymore. I think Mother liked them so much because they were gently spiced and contained yummy bits of dates.
Preheat oven to 350F.
Line baking sheets with parchment paper. Cream together,
1 cup Shortening (sometimes I don’t have enough or none at all and will sub in some or all Butter)
1 1/2 cups Sugar
3 Eggs Add
2 cups Chopped Dates
1 cup Chopped Walnuts
1 teaspoon Vanilla Blend together [in a separate bowl]
2 1/2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/2 teaspoon Salt
Add to date mixture, combine thoroughly.
Drop spoonfuls onto cookie sheet.
Bake for 12 – 15 minutes.
I use a #2 Pampered Chef Scoop.
I let the cookies rest on the cookie sheets for about 5 minutes before transferring to a wire cookie rack to cool completely.
A tantalizing soup recipe arrived in my inbox this morning and seeing how it is a cold winter day, a bowl of soup would definitely hit the spot! I had taken ground chicken out of the freezer last night which I thought I could easily sub it into this Tortilla Soup recipe.
I got through the first couple of steps and realized this soup was going NOWHERE fast! So I added some of this, a bit of that to liven it up. Ironically, it is called Tortilla Soup but I didn’t have any in stock but that’s okay, I had a fanging for Bannock anyway and surely one ought not consume both Tortilla Chips and Bannock in the same meal?
2 Tablespoons Italian Dressing
2 cloves Garlic, minced
1 lb Ground Chicken
6 cups Water
3 McCormick Chicken Boullion Cubes (all vegetable ingredients!)
1 28-ounce can Diced Tomatoes
1 each Green, Yellow Pepper, chopped
1 cup Corn Niblets
1 19-ounce can Black Beans, rinsed and drained
1 1/2 teaspoons ground Cumin
1 teaspoon Sea Salt
2 teaspoons dried Oregano
Pinch of Paprika
Pepper, to taste
Shredded Pepper Jack Cheese
Sliced Black Olives, garnish
Chopped Green Onion, garnish
Fresh Cilantro, garnish
Tortilla Chips, crushed
In large stock pot heat Italian dressing over medium-high heat and add minced garlic; cook for 2 minutes stirring often.
Add ground chicken and scramble fry until cooked through and slightly browned.
Add water, stock, diced tomatoes, chopped peppers, corn niblets, black beans, spices and bring to a boil.
Reduce heat and simmer for an hour.
Serve topped with shredded pepper Jack, chopped green onions, sliced black olives and fresh cilantro.
Sprinkle with Tortilla Chips, if desired.
A delectable sounding recipe for an Apple Pear Crumb cake arrived in my inbox today and I was pretty stoked to make it. Too bad my dinner plans went sour and it ended up being just myself, my husband and my son at the dinner table. With Christmas is just barely behind us along with all the junk food, Christmas baking and litre upon litre of Eggnog I wasn’t baking up something just for the three of us.
As it turns out, I still had a dozen baked tart shells that needed filling. Let’s see, I also had half a container of Cool Whip topping leftover from when I made Sex in a Pan. Half a thing of Cream Cheese. Just made a big batch of Applesauce….Surely there had to be something I could do with those ingredients? Voila, Mini Apple Cheesecakes!
12 Baked Tart Shells
4 ounces Cream Cheese, softened