Heirloom Meals: Savoring Yesterday's Traditions Today

Monday December 06, 2010

Ms Murky Mondays:
Loving WNYT

Stepping into the WNYT studio is now almost old hat.  But what is now so flattering is the greeting I get from the entire crew - Ben Gorenstein, the producer, Dan Bazile, the anchor and Tim Drawbridge, the weatherman.  Hugs, High Fives and jokes abound.  All I can say is thank you for embracing me!!

And, here are some photos of the Sugar Cookie Trees and some behind-the-scenes at the studio. 

Oh and here is the recipe for the sugar cookies.

Sunday December 05, 2010

Videos in the Making!

Shooting 8 diabetes-friendly recipes in the Heirloom Meals Kitchen, December 6-8th!!

Sunday December 05, 2010

Life at Boulderwood:
First Flakes of Snow; First Flakes of Hay

Can you believe it -- snow flakes have been swirling around in the air all day and the large mammals, aka the horses and cows need a little more than the frozen tundra can provide. Hence, the first day of many that I will be tossing a few hay flakes their way.  I know it's December but I am not quite ready for winter. Are you???

Friday December 03, 2010

Carole’s Concoctions:
Ginger Pennies for Newschannel13 Demo

As always, I am thrilled to be invited to share some of my recipes and ideas with the Albany, NY Newschannel Weekend news team. I am sharing Homemade Gifts for the Holidays.  I am doing ginger pennies (recipe below), sugar cookie stars stacked to make Christmas trees and vanilla scented walnuts. 

In my book, what can beat a jar of “pennies” for Christmas. Afterall, we’ve all been saving our pennies during these tough times. I tell people they are pennies from heaven!! I am not sure where this recipe originated. My Mom and I have made them for the last 30 years and have fun doling out the loot.

3 cups flour
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1 tsp cloves
1 tsp baking soda
1/2 tsp salt
2 cups light brown sugar
2 large eggs
1/2 cup molasses
3 stick unsalted butter

Preheat the oven to 325 degrees.
Soften the butter. Then in a medium bowl, mix flour, ginger, cloves, baking soda, and salt. In a large bowl, cream the butter, sugar, egg and molasses. Add flour in batches until well blended. Put cookie dough in a plastic gallon bag an snip off the end to create your own pastry bag. Pipe very small dollops onto a parchment lined cookie sheet and bake doe 5 minutes. Remove from oven, cool slightly and they’ll slide off the parchment paper into a bowl. This recipes makes enough pennies to fill a dozen pint-sized mason jars.

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