Wednesday, February 22, 2017

Macaroon Peach Jam Tarts



Found this recipe on a page ripped out from an old magazine. I love the taste of coconut combined with almond flavoring and peach jam! You can use any jam of your choice, raspberry would be another good choice. You will want to use a thicker jam, not too soft. The peach jam I used was a bit too soft, I would have liked more of the jam to show in the tart.
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/3 cup sugar
  • 3/4 teaspoon almond extract
  • 1 1/4 cup unsweetened shredded coconut, I like using angel flake
  • 1/2 teaspoon baking powder
  • 15 - 3" tart shells, placed on a baking sheet.
  • Peach jam, 1 teaspoon per shell
  1. Whisk together eggs, water, sugar, almond extract, coconut, and baking powder.
  2. Scoop 1 teaspoon of jam into each tart shell.
  3. Spoon coconut mixture over jam in each tart.
  4. Bake in 425º oven for 10 minutes then reduce heat to 350º and bake for another 15 minutes until golden brown. They will puff up as they bake, then deflate a little as they cool.
  5. Remove from oven and allow to cool.
  6. These tarts are a nice treat to enjoy warm or you can freeze them for another occasion.


Tuesday, February 21, 2017

Lazy Man's Cabbage Rolls


This is really simple to put together and tastes every bit as good as the regular cabbage rolls. It doesn't photograph well but with colorful additions to the plate it looks quite appetizing. I served cheese toast and pickled beets as sides with this dish. These lazy man's cabbage rolls freeze well..double the recipe and package up a few meals to go in the freezer or share with another family.
My daughter Alison shared this recipe with me and I adapted it slightly.
  • 1/2 pound ground beef, you can use half ground pork if desired.
  • 1/2 cup Minute rice 
  • 1/4 cup onions, chopped..I omitted this as we are not onion lovers:)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4 cups coleslaw mix
  • 1 1/2 cups tomato juice..I used V8 juice
  1. Mix together ground beef, rice, onions if using, salt, pepper, and garlic powder.
  2. Pour a thin layer of tomato juice on the bottom of a 8" square pan.
  3. Crumble half of the meat mixture over the juice. 
  4. Layer half of the cabbage mix on top of the meat mixture.
  5. Pour over 1/2 cup tomato juice.
  6. Repeat layers and pour over the rest of the tomato juice.
  7. Cover loosely with foil and bake in 325º oven for 2 hours and 15 minutes. Check every 30 minutes, if it looks like it's getting too dry add extra tomato juice. I didn't have to add any.
  8. Serves: 4 to 6 depending on the appetites:)


Monday, February 20, 2017

Refrigerated Pizza Dough Gluten Free


A friend sent me a recipe that I modified to work for me.
Not only do I love this dough - in how it handles and  how it bakes up  - but I also love it because I can make the dough ahead. What a treat to make home-made pizza - on the spur of the moment -  with the dough already mixed,  risen and ready to use.

If you like thin-crust pizza this one wins the prize.
My grands also love it topped with only cheese  making it a quick, great snack!

  • 1 1/3 cups water
  • 1 tsp sugar 
  • 1 1/2 tbsp traditional yeast
  • 1/4 cup oil 
  • 1 tbsp honey
  • 2 large eggs 
  • 3 cups Julie's Flour mix 
  • 1/4 cup brown rice flour 
  • 2 tsp salt 
  • 1 1/2 tsp xanthan gum 
  • sweet rice flour for handling/rolling dough 
  1. Proof yeast with sugar in warm/hot water 
  2. In mixer bowl blend oil, honey, eggs 
  3. Add proofed yeast 
  4. Add blended dry ingredients, mix on low then beat on high speed until dough is smooth, fluffy looking and light - about 3-4 minutes
  5. Scrape dough into a bowl large enough to allow for at least a double increase in rise - cover and let - between 1-2 hours. 
  6. Do not stir down, but place covered in the fridge until you want to use it. This dough will keep for 5-7 days in the fridge. Recipe can be doubled. 
  7. When needed, scoop out a portion of the dough, place on dusted parchment paper (using sweet rice flour) and lightly work in JUST enough sweet rice flour to allow dough to be handled easily. You will be surprised how very little it takes considering that the dough seems quite 'wet' to begin with. 
  8. Roll dough thin on the parchment paper, cover with desired toppings and slide parchment and pizza onto baking pan. Dough handles well, but if you wish, you can cover dough with plastic wrap and roll over top, removing plastic wrap when dough is rolled thin enough. 
  9. Bake for about 20 minutes at 400 degrees -- or until crust is golden brown and toppings are bubbling.  Exposed parchment paper will turn color, but it is no problem.  You can trim the edges down after you slide it on the baking pan before baking. 
Note - you can add your favorite spices/flavours to this pizza dough - experiment! 



Sunday, February 19, 2017

Bread for the Journey



Dressed Right

Isaiah 61:10
My soul rejoices in my God. For He has clothed me with garments of salvation and arrayed me in a robe of His righteousness. 

A few weeks ago during my quiet time with the Lord, I felt a flood of shame creep over me as the Holy Spirit gave light to an area of my life that I had been ignoring. I'm thankful that I didn't ignore Him, but admitted to Him my lack of obedience in that area of my life and asked for His forgiveness.  He's always faithful to forgive us our sins. He's such a good Father.

In Zechariah 3 we read about the prophet Joshua who was dressed in filthy clothes and God replaced those with rich garments. It's a beautiful picture of how God sees us in our filth, but forgives us and clothes us in His righteousness. 

As I sat with the Lord that morning I felt shame, but He lovingly reminded me that He wanted me to be fully clean. He knows best and if we are open to His discipline and correction in our lives and choose to obey Him, we can live without shame or guilt. It felt so good to take off that unattractive smelly garment and allow Him to reclothe me with the garment He desired for me all along. It's not restricting or uncomfortable, but fits so perfectly, because it's tailor made for me by my Father in Heaven who knows me best. 

Our Father is so good and often when He does some cleaning up in our lives He lovingly comes along side us with encouragement to help us keep on going on the right path. For me it came in the form of a word picture. My dear friend Julie emailed and said she was sending me a little gift box to open. Inside that imaginary box was the word FRAGRANCE, with the encouragement to apply daily. I thought about how I've been diligent each day to 'dress rightly' for the Lord, to allow Him to clothe me each day in garments of righteousness, and now added to that to be a sweet fragrance for Him. 

Isaiah 32:17 says, "The fruit of that righteousness will be peace: it's effect will be quietness and confidence forever." 

Do you see yourself as Christ sees you? Clothed in His righteousness? 
Peace, quietness, confidence! We can experience these fruits in our lives when we are dressed right.




Saturday, February 18, 2017

Another look into Kathy's Kitchen

Welcome back to my happy place.
 The day I originally posted our kitchen renovation the window treatments were being hung. One of our commenters asked what we chose, so I thought I'd give you another look. We have a lovely view  from the large windows all across the back of our house and from the corner sink windows above the  sink which we wanted to maintain, but we also wanted the flexibility of privacy as well as energy efficiency. We chose Hunter Douglas top down bottom up pleated shades throughout the whole house. Some have a remote for easy use. As you can see in the photo they can be positioned at various heights, or all the same. It's been a good choice for all the needs we had.

Behind the wall of the fridge and oven is our dining area. This space fit the furniture we brought from our last home. We still have the room to add two leaves to the table and seat 12 comfortably. Since the living area is on this side of the table it allows us room to add an extension table to this end, giving us room to seat 16.

Not much else has changed since my previous post except that our home is becoming well seasoned with visits from family and friends.


Speaking of seasoning....
if you don't have salt and pepper mills, I recommend that a good set is well worth it.

Today I'd like to acknowledge one of our Mennonite Girls Can Cook blog sponsors.

Winks Home Garden and Gifts  is a beautiful shop in Chilliwack BC, and they carry these Peugeot pepper and salt mills in a variety of colours and sizes. Peugeot mills make a lovely gift, and at Winks you will always leave with your purchase beautifully gift wrapped.

 At Winks you will also find our cookbooks tucked into their beautifully merchandised shelves. From a heart of kindness, care and generosity Winks uses all proceeds from cookbook sales to help those in need.

Thank you for your ongoing support Winks!



Friday, February 17, 2017

Potato Flax Bread - Gluten Free



Flashback Friday -- I have previously posted a Potato/Flaxseed recipe here , but I have been working at improving it to come up with a recipe that is 'fool proof' in that it turns out the same every time and can be depended on to do so. Also to end up with a loaf that has good flavour , a dry crumb (important in gf bread), and a nice rise.

I think the following recipe meets those goals ...
  • 1/4 cup potato water (from boiling the potato) 
  • 1/4 cup water 
  • 1 tsp sugar 
  • 1 1/2 tbsp traditional yeast 
  • 1 tbsp molasses
  • 1/2 cup milk 
  • 3 eggs 
  • 2 tbsps oil
  • 1/3 cup mashed potatoes 
  • 1 1/2 cups Julie's Flour 
  • 1/2 cup flax meal 
  • 1 tsp salt 
  • 1 tsp baking powder 
  • 1 tsp xanthan gum
  1. Boil peeled cut- up potato until fork soft  (either on stovetop or microwave) - or use left-over mashed potatoes to make 1/3 cup.  Save the water.  
  2. Proof yeast and sugar in the 1/2 cup warm/hot water, until doubled
  3. Put potatoes, with eggs , milk and  molasses in blender for a minute or so until perfectly smooth
  4. Pour liquids , including proofed yeast into mixer bowl and blend
  5. Mix together dry ingredients and add all at once to the liquids - blend on low, then beat on high for about 5 minutes.  Texture should be soft and fluffy looking - about the consistency of muffin batter. 
  6. Scrape into a parchment (sides only) lined loaf pan (I like glass) and smooth top with a wet hand. Cover with plastic wrap (or cover with an inverted pie plate to avoid having to pull plastic wrap off the risen loaf. Let rise in a warm place until dough rounds the top of pan. 
  7. Bake at  400 degrees for 10 minutes, then for 40 minutes at 350 degrees ...  remove from pan and let cool on rack to room temp. before slicing.  Loaf may shrink a little during baking but that is normal.  
  8. This bread is a good keeper and freezes well. 

Thursday, February 16, 2017

Meatloaf- Bev's Favourite


My friend Delores submitted this meatloaf recipe to a church cookbook we assembled back in the 1980's and it's been my favourite ever since.(I will admit to tweaking the original recipe a bit.)
The grated carrot makes it very moist and is a sneaky way to get your children to eat their vegetables.
  • 2 eggs 
  • 1/2 cup milk
  • 3 slices brown bread crumbled
  • 1/2 cup finely chopped onion
  • 1/2 cup finely shredded raw carrot
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 pounds lean ground beef
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard
  • 1/4 cup ketchup
  1. In a large bowl, beat eggs, add milk, bread, onion, carrots, Worcestershire sauce and salt and pepper.  Mix well until bread is mostly incorporated.
  2. Add ground beef and mix well, making sure all ingredients are evenly distributed.
  3. Pack into a glass or metal loaf pan or pan of your choice.
  4. Mix brown sugar and mustard in a small bowl.
  5. Add ketchup and mix again.
  6. Spread ketchup mixture evenly over the top of the meatloaf.
  7. Bake in preheated 350º F oven for about 1 hour.  
  8. Lift loaf out of pan onto serving plate and let stand 10 minutes before slicing and serving.

Wednesday, February 15, 2017

Roasted Tomato and Corn Soup (for two)


The only thing that takes a bit of time to put this delicious soup together is roasting the tomatoes, during which time your kitchen takes on a wonderful aroma. If you want to be able to get this soup ready in less than 15 minutes, have the blended, roasted tomatoes ready ahead of time.

Ingredients:

  • 8 - 10 ripe, medium sized tomatoes. roughly chopped
  • 3 cloves garlic
  • 3 Tbsp olive oil. divided
  • 1/2 tsp cumin
  • 1/2 onion, finely chopped
  • 1 jalapeno, finely chopped (optional)
  • 1 cup frozen corn
  • 1 cup chicken broth or water with 2 rounded tsp better than bouillon
  • 1 cup milk
  • 1/4 tsp ground coriander
  • 1/8 tsp chili
  • 2 Tbsp chopped cilantro or green onions
Method;
  1. Preheat oven to 375 F. Spray roasting pan with cooking spray.
  2. Spread chopped or quartered tomatoes on pan along with peeled, whole garlic cloves. Drizzle with half the olive oil and sprinkle with cumin. Roast 30 - 45 min or just until tomatoes are soft and begin to brown on the edges. Cool
  3. To medium cooking pot, add the rest of the oil, the onions and jalapeno (if using). Cook until tender, about 5 minutes, then add corn and cook until it starts to brown. Add broth.
  4. Blend cooled tomatoes in blender, adding milk a little bit at a time. *
  5. Add tomato puree to pot, along with coriander and chili.  Bring to simmer. Adjust seasonings to taste.
  6. Top with chopped green onion or cilantro and serve with crusty bread.
* I'm not sure if this is the answer to stop a curdling problem, but it has worked for me. I use 2% milk. In general, whole milk or cream work best for any cream soups. Also, add any salt if needed, at the end.


Tuesday, February 14, 2017

How To Make Chocolate Covered Strawberries




Happy Valentine's Day!  

We all have those we can show love to today whether it be co-workers, neighbors, friends or family... or maybe even a sweetheart!  

If you haven't yet considered how to show love I'd like to offer you this very easy and quick but most delicious way of presenting your affection. 



  • about 1 pound chilled strawberries
  • about 250 grams or 1 cup chopped good quality dark chocolate
  • 1/2 cup white chocolate chips
  1. Wash and dry the strawberries.  Use a paper towel to make sure the strawberries are moisture free.
  2. Place chopped chocolate in a narrow measuring cup.  (easier to dip berries into deep chocolate)
  3. Place in microwave and heat on 50% power for about 2 minutes, stirring every 30 seconds until the chocolate has melted.
  4. Gather all the green stems together and use that to hold the strawberry.  Dip the strawberry and then let it drip off before placing on a parchment lined baking sheet.
  5. Place chocolate chips in a pastry bag.  Melt the white chocolate chips, again at 50% power for less than a minute.  Squeeze the bag to make sure all the chips are melted.
  6. Cut a little hole at the bottom of the pastry decorating bag and squeeze out a drizzle over all the strawberries.  
  7. Place in a refrigerator to set.  








Monday, February 13, 2017

Lemon Bars


These little bars have a flaky buttery crust topped with a lemon layer with just enough 'pucker power'.
If you've got a lemon lover, these just might be a perfect treat for your Valentine tomorrow.

Butter Crust:
  • 1 1/4 cup flour
  • 2 tbsp powdered sugar
  • 2/3 cup salted butter
  1. Place all three ingredients into a food processor and pulse until mixture is crumbly. Alternately, if you don't have a food processor, using a pastry cutter cut cold butter into dry ingredients until the butter is very fine.
  2. Press crust mixture into a 9x9 pan lined with parchment paper. Use the bottom of a cup to press crust really well into the pan. This is an important step. 
  3. Bake in 350º oven for 15 minutes.
  4. Make the lemon layer while the crust is baking, as you need to pour the lemon layer on when the crust is still hot.
Lemon layer:
  • 3 eggs
  • 1 1/2 cup sugar
  • 3 tbsp lemon zest (from 3 lemons)
  • 1/2 cup fresh squeezed lemon juice
  • 4 1/2 tbsp flour
  • 1/2 tsp baking powder
  1. Beat together eggs and sugar until frothy.
  2. Grate in lemon zest and then squeeze fresh lemon juice into a cup to measure 1/2 cup juice. Make sure there are no seeds in the juice. Add the zest and lemon juice into the egg and sugar mixture. Beat well.
  3. Add flour and baking powder and beat until incorporated.
  4. Once the crust has baked, immediately pour this mixture over the hot crust and put back into the oven to bake for another 20 minutes.
  5. Remove and let sit until cool. Once cool dust with powdered sugar.
  6. To cut, remove bars by carefully lifted the edges of the parchment paper and lifting the whole thing out of the pan. Cut bars to desired size.
You can store these in an air tight container for 3-4 days. 



This is my favourite grater/zester. It extremely sharp and gives a really nice delicate cut to the rinds of any citrus fruits. When grating citrus rind you only want to take off the outer skin, and not get down to the white layer of the fruit which is bitter to the taste.

Sunday, February 12, 2017

Bread For The Journey


Image courtesy of LifeHopeandTruth.com Shareables

We have all been at those life crossroads where we feel we are jumping into mid air, with nothing there to hold on to!
Grace -- the GIFT of God ...
Ask anyone for a definition of grace and they will say ... "unmerited favor".   And yes, it is grace that makes available to us the gift of salvation - by grace through faith we are born again!  Unmerited completely, we did nothing to deserve God's forgiveness and in His love willing to make the ultimate sacrifice to gain the forgiveness of our sin.

In Luke 2:40 it reads, referring to Jesus  ... "and the Child grew and became strong in spirit, filled with wisdom and the grace of God was upon Him." 
Is 'unmerited favor' interchangeable with 'grace' in that verse?   Hardly - There is nothing in Jesus that was 'unmerited' ...  If He had received grace from God and it was 'unmerited' , He could not have been the Lamb of God - the sinless, perfect sacrifice.

So ... have we missed something?  Is there something  more to this 'grace' that God offers us?  More than providing an undeserved entrance into the Kingdom of God?

There is another verse in Hebrews that reads ... "Let us therefore come boldly to the throne of grace, that we may obtain mercy and find grace to help in time of need." Heb. 4:16
Here we are clearly told that 'grace' is something we can ask for on an ongoing basis -  to "help us in time of need."
From this verse it is clear that grace is also 'enabling strength'  to help us in our weakness.
Does 'enabling strength' fit in the Luke verse above?  I think it does! Jesus was God but He was also fully Man and therefore needed the enabling grace of God to fulfill His purposes - even as we do.

When we are free falling - shocked by tragedy - overwhelmed by what faces us - betrayed or deeply disappointed by a loved one - feeling so inadequate for the task facing us - does God offer us more 'grace' ?
YES, He does!
When we are afraid, when we do not know where to go, we can come BOLDLY and ask for 'more grace'.  Why boldly?  Because there is no doubt that God will grant us the grace we need.  He will help!!  His promises are sure!  His strength is made perfect in our weakness.

"O Father, I need more grace!  more grace! Every morning, and throughout the day, I come to your throne to ask for the enabling strength I need to walk through this my earthly life."

Saturday, February 11, 2017

Simple Hearty Desserts


With February 14th  just around the corner, I thought I would share a few simple dessert ideas for the grand finale to your Valentine's Day dinner.

A heart shaped mini-cake pan works beautifully for baking up individual chocolate cakes.  Add some cherry berry topping and a dollop of whipped cream for a simple Valentine's Day dessert. 

Cherry Berry Topping:
  • 1 can cherry pie filling
  • 2 cups sliced strawberries
Mix cherry pie filling and strawberries.



Don't have a heart-shaped mini-cake pan?  No worries.  Bake a chocolate sheet cake and cut out heart shaped pieces with a cookie cutter. Betty sent me the photo above along with that idea.  Serve with cherry pie filling, whipped cream and chocolate shavings.


Or how about Raspberry Cream Parfaits made up in mini mason jars and topped with a chocolate heart? I posted that recipe here several years ago.



I happen to have the Heart Tasty-Fill Cake Pan from Wilton which makes it easy to add a mousse filled heart to the center of a cake.

Those are just a few suggestions from my kitchen.  What are your favorite 'hearty desserts'?

Friday, February 10, 2017

Pineapple Banana Muffins



It's flashback Friday, and I'm bringing back these Hawaiian muffins that have been a favorite over here for years. Originally posted on November 21, 2008, this is a recipe I go to whenever my stockpile of over-ripe bananas reaches its limit! 

Pineapple Banana Muffins
  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 eggs
  • 2 cups mashed bananas
  • 1 1/4 cups crushed un-drained pineapple
  • 1 cup vegetable oil
  • 1 cup chopped nuts or raisins
  1. In a large bowl, stir together flour, sugar, baking soda, salt and cinnamon.
  2. In a separate bowl, beat eggs. Add bananas, pineapple and oil and beat until blended.
  3. Add to dry ingredients, stirring just until moistened.
  4. Stir in raisins or nuts (we prefer golden raisins).
  5. Spoon into large greased muffin cups filling two-thirds full.
  6. Bake at 375 F (180 C) oven for 20 minutes or until tops are firm to the touch. 
Serve warm with butter...or cheese.  They freeze well and are great to have on hand.


Yield...2 dozen large muffins.


Enjoy...

Thursday, February 9, 2017

Slow Cooker Veggie Curry

You can prepare this dish ahead of time storing it in a large storage bag sealing tightly with all the air squeezed out for up to 2 days in the refrigerator before cooking in slow cooker. You can freeze it to thaw and cook at a later date. I found this idea in a grocery store flyer.

Ingredients:
  • 1 can (14 oz.) chickpeas/garbanzo beans, drained and rinsed
  • 1 head cauliflower florets cut to bite sized pieces
  • 1/2 lb. green beans, trimmed (I used asparagus)
  • 1 sweet potato, washed and diced
  • 1 red onion, sliced
  • 1 tomato, diced
  • 1/2 cup shredded carrot
  • 3 cups vegetable broth
  • 1 cup light coconut milk
  • 1 tsp. curry powder
  • 1 tsp. tumeric
  • 1 tsp. salt
  • 1 tsp. pepper
  • chopped fresh cilantro, for garnish

Method:
  1. Combine all ingredients (excluding cilantro) in a large plastic storage bag sealing tightly to store.
  2. Refrigerate for up to 2 days in the refrigerator or freeze.
  3. When ready to use empty the plastic bag contents into slow cooker and cover.
  4. If frozen, thaw contents before putting into slow cooker and cover.
  5. Cook on low setting for 4 hours.
  6. Serve topped with cilantro.  

Alternate Method:
  1. Combine all ingredients (excluding cilantro) in the crock pot.
  2. Cook on low setting for 4 hours.
  3. Serve topped with cilantro. 

Depending on the size of your cauliflower this will serve 4- 8 people.
Judy's Naan bread would go well with this curry.
Here's what it looks like before it is cooked.


Wednesday, February 8, 2017

Valentine Sugar Cookies with Dragged Dots



Everyone can show someone love on Valentine's Day and so I'm giving you this post a week early so you can try this fun cookie with an artistic twist! 

Today's recipe is a joint effort between me and my grands aged between 5 and 9.  

I baked the cookies ahead of time and outlined them and then tucked them into the freezer until we had time to decorate.  


The recipe for the cookies is fairly straight forward and I enjoyed them baked simple and plain.
This recipe is large, making about 10 dozen cookies so if you not wanting such a big batch, go ahead and make half a recipe.


Sugar Cookies

  • 2 cups unsalted butter (room temperature)
  • 2 cups icing sugar / powdered sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla bean paste or use three teaspoons vanilla extract
  • 5 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cream of tartar
  • 2 teaspoons salt
  1. Cream together butter and sugars until light and fluffy.
  2. Add eggs and vanilla bean paste.
  3. Stir together the dry ingredients and stir into the batter until combined.
  4. Preheat oven to 400. F.
  5. Divide dough into four pieces so that it is easier to manage.
  6. Roll dough out on a floured surface and cut with cookie cutters of your preference.  Same size cookies should be on a cookie sheet. 
  7. Bake for about 9 minutes but watch carefully as they will go from white to brown quickly once they reach that baked point.  They should be lightly brown underneath and the edges should be starting to color.  Under baked sugar cookies are as bad as overbaked.  
  8. Cool on a wire rack.
  9. Fill the pan again after it has cooled. 




Spreadable Royal Icing

To make the icing for these cookies,  you will want icing that holds it shape for the piping.  When you have finished piping all the cookies, add a bit more warm water to the icing for the next step when you will want the icing to puddle inside the dried piped area.  

  • 2 tablespoons meringue powder
  • 4 cups powdered sugar
  • 2 tablespoons corn syrup
  • warm water to make icing the right consistency (start with a few tablespoons and add teaspoons after that)
  • food coloring 
  1. Combine all icing ingredients in a large bowl and beat with a hand mixer for a few minutes until the icing holds it shape but is smooth and glossy.  Keep the container covered at all times while you are not using it.  It can stay on the counter covered a few days while you complete your decorating.
  2. Add icing to a piping bag with a small round tip for outlining cookies.
  3. After all the cookies have been outlined, add additional warm water to make an icing that will puddle and be easily spread out.  Divide the icing into small containers with lids or use plastic wrap.  Add color as desired.



Now is where you can use your imagination and just have fun.  Only decorate one cookie at a time as the icing will start to harden quickly and you will not be able to drag the dots into a design.


Fill the outlined area with icing, using the back of a small spoon to spread it out. 
Using a piping bag with a very small tip or hole, squeeze dots of icing and then take a toothpick to pull the dots into a design.


Each cookie is unique and a masterpiece waiting to happen.


Once the cookies are finished.  Allow to dry for a few hours before stacking into freezer bags.























Enjoy your cookie baking!  I hope this inspires you to pull out your baking sheets and gather a few friends to create some beautiful cookies together!



Share your cookies on Instagram and add #mennonitegirlscancook