Christmas Cookies

sues-christmas-cookies-sues-creative-workshop

Looking for a yummy Christmas Cookie Recipe?

Here’s the recipe that I’ve used for the past 30 plus years.

The recipe was given to me by my mom on my first Christmas as a new bride.

I have made them every year since.  (a family favorite)

Enjoy!

 

Sue’s Sugar Cookies

  • 1- 1/2 c. powdered sugar
  • 1 c. butter or margarine
  • 1 egg
  • 1 tsp. vanilla
  • 2- 1/2 c. all purpose flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  1. Cream sugar & butter, add egg & flavoring, mix thoroughly.
  2. Sift dry ingredients together and stir in.  (I dump)
  3. Refrigerate 2 to 3 hours.
  4. Heat oven to 375°.
  5. Divide dough in half & roll out on lightly floured pastry sheet.
  6. Roll thin, but thick enough to pick up the design with the cookie cutters.
  7. Dip cookie cutter into flour before each cutting.  Cut as many cookies from each rolling as possible.  The least amount of working with the dough gives the best cookie.
  8. Place on lightly greased baking sheet.  Bake 7 to 8 min. or until delicately golden.
  • For the Glaze I dump around a cup of powdered sugar into a bowl.  Add a dash of vanilla.    Add milk one tablespoon at a time until you get the consistency you want.  (hint:  not too runny)

Sue’s Christmas Sugar Cookie Recipe

Christmas Cookies

Every year, around the Holidays, I like to share my Sugar Cookie Recipe with you.

It’s a great recipe.  (and easy too.)

The cookies are soft, delicious and even a little bit popular in my circle of family and friends.

The recipe was given to me by my mother on my first Christmas as a new Bride.  (a long time ago)

It was carefully written down, in her own handwriting, on a piece of notebook paper which has now

turned yellow.  It is brittle, tattered, ripped, creased and stained.  (It is priceless to me.)

Enjoy!

Sue's Sugar Cookies

Sue’s Sugar Cookies

  • 1- 1/2 c. powdered sugar
  • 1 c. butter or margarine
  • 1 egg
  • 1 tsp. vanilla
  • 2- 1/2 c. all purpose flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  1. Cream sugar & butter, add egg & flavoring, mix thoroughly.
  2. Sift dry ingredients together and stir in.  (I dump)
  3. Refrigerate 2 to 3 hours.
  4. Heat oven to 375°.
  5. Divide dough in half & roll out on lightly floured pastry sheet.
  6. Roll thin, but thick enough to pick up the design with the cookie cutters.
  7. Dip cookie cutter into flour before each cutting.  Cut as many cookies from each rolling as possible.  The least amount of working with the dough gives the best cookie.
  8. Place on lightly greased baking sheet.  Bake 7 to 8 min. or until delicately golden.
  • For the Glaze I dump around a cup of powdered sugar into a bowl.  Add a dash of vanilla.    Add milk one tablespoon at a time until you get the consistency you want.  (hint:  not too runny)

 

Home Sweet Home Recipe Book Class

Graphic Home Sweet Home Recipe Book 215

♥ “Home Sweet Home” Recipe Book

at The Paper Forest in Washington, IL

Tuesday, December 8th from 5:30-7:30 p.m.

Cost:  $35

Create a spiral bound recipe book using Graphic 45’s “Home Sweet Home” scrapbook paper and stickers.  Inside the album is several heavy duty pouches from Deflecto just waiting for your own special recipes.  Perfect Gift Idea!

Contact The Paper Forest www.thepaperforest.com or 1-309-745-3440 to sign up.

Graphic 45 Home Sweet Home Cookbook with Deflecto Pouches 4744 Sue Eldred's Graphic 45's Home Sweet Home Cookbook with Deflecto Pouches 4737

How to make a Farm House Kitchen Recipe Book

The Farm House Kitchen Recipe Book

was made using papers and embellishments from Canvas Corp Brands Farm House Kitchen line.

This recipe book is a fairly easy but detailed project, I’ve included lots of photos and instructions

so you can make one for yourself.  If you have any questions on the project please leave them in

the comments and I will answer them as soon as I can.  Enjoy!

How to make Farm House Kitchen Recipe Book

Designed by Sue Eldred for Canvas Corp Brands.

Recipe Book Papers 04159

Canvas Corp Brands Products:

Additional Products Used:

  • Chipboard
  • Black Cardstock
  • Dbl. Stick Tape Runner
  • Bind It All & Coil
  • Black Foam Mounting Squares
  • 1/16” hole punch

Finished Book: 7 1/2” x 8 3/4”

Inside Pages: 7 1/4” x 8 3/4”

Cover w mitred corners 4170

  1. Cut two pieces of chipboard 7 1/2” x 8 3/4”.
  2. Cut one piece of Fleur De Lis paper 8 1/2” x 9 3/4” for the front cover and one piece of Black and Ivory Zig Zag 8 1/2” x 9 3/4” for the back cover.
  3. Generously apply adhesive to the back of the scrapbook paper, make sure to go to the edge of the paper. Lay and center the cut chipboard onto the back of the paper.
  4. To make mitered edges: Cut at a diagonal a triangle off each edge of the four corners of the scrapbook paper. Leave approx. 1/8” space between chipboard when cutting. (tip-save triangles to cover edges if corners don’t meet.

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5. Fold over and adhere each edge to the reverse side of the chipboard. Repeat with the second piece of chipboard and scrapbook paper. Rub with bone folder for better adhesion.

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6.  Cut two pieces of Black & Ivory Bon Appetit paper 7 1/4” x 8 1/2” and adhere to the inside of the album.

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7.  Decorate the front cover with a 1 1/2” strip of Black and Ivory Ribbon Stripe paper and a 1” strip of Black and Ivory Pin Stripe paper.

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8.  Cut two pieces of black corrugated paper, 4 1/2” x 6 1/2” and 1” x 6 1/2”.

9.  Cut and the 4” x 6” section with the word “inspire” from the Little Black Pages on Ivory paper and adhere to the 4 1/2” x 6 1/2” piece of black corrugated paper.

10.  Punch three small holes on the 1” strip of black corrugated paper and hang kitchen charms with silver jump rings.

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11.  Glue on top of “inspire” paper.

12.  Tie White Cord around layers and adhere to the front of the album.

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13.  For the Inside Pages: Cut several pieces of black cardstock 7 1/4” x 8 3/4”.

14.  Cut and add recipe cards from the Bake and Can Recipe Cards paper to your book.

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15.  Decorate your pages with additional strips of paper and cut outs from the General Store on Ivory paper.

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16.  Bind the Farm House Recipe Book with the Bind It all Machine and coils.

Disclaimer:  This project was created for and sponsored by Canvas Corp Brands.

Grandma Merritt’s Cheesecake Recipe

Grandma Merritt's Cheesecake Recipe

There’s nothing like one of Grandma’s recipes to bring back fond childhood memories.

Large family dinners around a loud and crowded table (or two).

Crock Pot Roast, Mashed Potatoes, Gravy, Green Beans, Rolls and one of Grandma Merritt’s Deserts.

Mom would put the roast on before church and Grandma would bring the desert.

Soda Pop Cake, Cheesecake, Hobo Cake with Chocolate Fudge Icing (Yumm!) just to name a few.

With our large and ever expanding group of family and friends,

Grandma usually made a double batch of whatever desert she brought up.

And…us kids would still argue over who deserved the last piece.

Good Times, Good Times!   Makes my mouth water just thinking about it.

If you’re a Cheesecake Snob, you probably won’t enjoy this wonderfully, light fluffy desert.

But to us kids, it’s heavenly.

Grandma Merritt’s Cheesecake recipe has been around our family for probably 40 years.

I’m pretty sure she clipped it out of the newspaper somewhere down the line.  (she was a clipper)

Since today would of been her birthday, I thought it’d be a great day to share.

Here’s her recipe, I actually have two (one just slightly different)

Grandma Merritt’s Cheesecake:

  • 1 can chilled Milnut
  • 2 packages of Lemon Jello
  • 3 TBL Lemon Juice (optional)
  • 1 tsp. Vanilla
  • 1/4 lb. Graham Crackers
  • 1 package softened Cream Cheese 8 oz.
  • 1 Stick Oleo (butter or margarine)
  • 1 1/2 c. Boiling Water
  • 1 c. Sugar
  1. Roll graham crackers until fine.
  2. Melt oleo and pour over graham crackers, mix.  Press into pan.  Save 1/2 c. to put on top.
  3. Pour boiling water over Jello mix.
  4. Whip can of milnut until real stiff and add vanilla.
  5. Whip cream cheese and sugar together.  Add lemon juice and jello mix and blend.
  6. Fold cheese and jello mix into whipped cream.  Pour into pan.  Sprinkle top with reserved graham cracker mix.
  7. Chill overnight.

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FYI:  The recipe card and standing clip are both available from Canvas Corp Brands.

Disclaimer:  This project was created for and sponsored by Canvas Corp Brands.

Home Sweet Home Cookbook

Sue Eldred's Graphic 45's Home Sweet Home Cookbook with Deflecto Pouches 4737

There’s something about good old family recipes that’ll bring a smile to your face. 

Warm, Comforting, a little piece of Home.

So… When I saw the Home Sweet Home Collection from Graphic 45, I knew a cookbook was in order.

I paired the Home Sweet Home collection with the new 5″ x 7 1/4″ flexible pouches from

Deflecto Craft Solutions.  Using the pouches not only helps protect your recipes from stains and spills

but they also make it easy to swap recipes in and out.

Deflecto Flexible Pouches 4699

  • My cookbook album was put together by covering chip board with the scrapbook paper and distressing the edges with Vintage Photo Distress Ink.
  • I made the stickers dimensional by adding each one to chipboard and cutting them out.
  • The circle stickers that spell the word “recipes” were stuck on round buttons and then glued onto the book.
  • The pouches were punched and the book bound using the Cinch Binding Machine.

Graphic 45 Home Sweet Home Cookbook with Deflecto Pouches 4744

Products used:

  

  Product Ordering Information through Amazon*  (see disclosure policy)

“This is a sponsored post. As a member of the Deflecto Design Team I have been provided product in exchange for my creative ideas, views and opinions.”

Valentine Snickerdoodles

Valentine Snickerdoodle

One of my husband’s favorite cookie is the Snickerdoodle.

It’s been years since I’ve made them.

Since Valentine’s Day is in a couple days I thought I’d make him some as a Valentine’s surprise.

So what makes these cookies “Valentine Snickerdoodles”?

Nothing more than they’re made with LOVE!

(Oh… and the fact that I substituted red sugar in step #5.)

 

Snickerdoodles

  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  1. Heat oven to 400º.
  2. Cream butter, shortening, sugar and eggs.
  3. Blend in cream of tartar, baking soda, salt and flour.
  4. Shape into little balls.
  5. Mix the 2 tablespoons of sugar and the cinnamon.
  6. Roll balls into the sugar/cinnamon mix and place on ungreased cookie sheet approx. 2″ apart.
  7. Bake 8-10 minutes.