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This is the first cookie I can remember making with my Mother. She sat me down at the kitchen table with a pile of chilled dough. I think I was 7. gas in oil mower She put a piece of wax paper on the table, then rolled out one small ball of dough. She told me to do what she had just done. Roll out the rest of the dough into little balls. I sat there and made one tiny dough ball after another, until I was done. I can’t make these cookies without thinking of her. A special memory, indeed.

Russian Teacakes, also known as Mexican Wedding Cakes are a delicate nut-filled shortbread cookie coated in powdered sugar. The magic is created when the cookies, hot from the oven, are rolled in powdered sugar. The powdered sugar clings to the hot cookies and makes a sort of sweet coating. Once cooled, they are dusted with more powdered sugar. Whether you call them Russian Teacakes, Mexican Wedding Cakes, or as another friend always refers to them, butter balls, these cookies are a must for your holiday cookie baking.

Mix butter, ½ cup sugar and vanilla well. Stir flour and salt together and then add to butter mixture. Mix well and stir in nuts. Wrap dough and chill. Heat oven to 375 degrees. Roll dough into 1-inch balls and place 1 inch apart on ungreased baking sheet. Bake 10-12 minutes. electricity symbols ks3 Cookies should be lightly browned on the bottom. While still warm, roll cookies in powdered sugar. Dust again with sugar once cooled. Makes about 4 dozen.

The rolls are arranged in a tree pattern before baking. Then, after baking, the “tree” is topped with a light glaze and gently sprinkled with red and green sugars. The original recipe called for candied cherries. You can use them, or Maraschino cherries or even dried cherries or cranberries. I can my own spiced cherries and sometimes use them. So pretty, and not that hard to make.

For dough in large mixing bowl combine 2 cups of the flour with the sugar, salt and yeast. Heat together the milk, water and butter until very warm. Add to flour mixture and beat 2 minutes. Add egg and 1 more cup of flour and beat 2 more minutes. Stir in enough of the remaining dough to make a stiff batter, about 1 cup. Cover bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours or up to 3 days before using. For filling combine all ingredients for the filling except the pineapple and beat until smooth. Stir in pineapple and set aside until ready to use. Remove dough from fridge cut in half. Roll out one piece on lightly floured surface into a 10×11- inch rectangle. Spread with half the filling, leaving an inch at the end of 11-inch side. Roll up from eleven- inch side. Use thread or dental floss to cut through dough in 1-inch pieces by placing thread under roll and crossing ends. gas in dogs stomach Pull outward and thread should cut through dough. If you aren’t having any luck you can always use a knife, but they tend to flatten the rolls. On a greased baking sheet arrange the slices (you should have 11) into a tree shape. Start with one on the top and then a row of 2 below then 3 and then 4. The last roll will serve as the trunk. Cover dough with plastic wrap and set in a warm place to rise. Repeat with the remaining dough and filling. When dough is risen, about 1-2 hours bake in a 375- degree oven for 15 minutes then cover edges with foil to prevent over browning and return to oven for 10 minutes more. Cool on wire rack. Place half a cherry in the middle of each roll. Make a glaze with powdered sugar and milk and drizzle over. Sprinkle with the sugars. gas problem in babies Makes 2 trees, 11 rolls each. Can be frozen up to a month ahead . Defrost in a 350 -degree oven for 10 minutes and apply toppings.

Over the years, I have shared many of my family recipes. This is another family recipe- but not my family. Tia Houpt found this recipe when going through her Grandmother’s recipe collection. She was kind enough to share the recipe- and gave me permission to share it with you. Her grandmother was Eva Skero- so I have named the kolachy in Eva’s honor.

In mixing bowl, combine flour with baking powder and salt. Cut butter into flour until mixture looks like coarse crumbs. Set aside. Place eggs in a small bowl and beat until smooth. In small bowl, dissolve yeast in warm milk. electricity and circuits class 6 Add to egg mixture and stir to combine. Add egg mixture to flour mixture and stir until combined. If mixture is sticky add a small amount of flour. Roll dough out on floured board. Thinner the better, as this dough will puff some when baked. Cut into squares- or whatever shape you like. I did 2-inch squares. Place a spoonful of filling into center of each cookie. Fold up two of the corners and press firmly to seal. electricity electricity lyrics Fold over and press seam again. These like to pop open when baking, so the second fold over and pressing helps them to stay closed. Some people like to add a bit of egg wash or milk to the tops to help them seal better. I just squeeze together and fold twice. Place cookies on an ungreased baking sheet, about an inch apart. Bake in a preheated 350 degree oven for 20 minutes, or until golden brown. Cook on a rack. Dust cooled cookies with powdered sugar or with a powdered sugar glaze. Makes about 5-6 dozen.