New Years Carrot Cake

THE BEST CARROT CAKE EVER

Ingredients
SHOPPING LIST

---

2 cups all-purpose        (I'm substituting a boxed cake mix for the dry  ingredients)
• 2 tsp baking powder 
• 1 tsp baking soda 
• 1/2 tsp salt  
• 1 tsp ground cinnamon  
• 1/2 tsp ground nutmeg  
• 1/2 tsp ground allspice  
• 4 eggs  
• 2 cups granulated sugar  
• 2 tsp vanilla extract, essence or flavoring  
• 1 1/4 cups veg oil  
• 2 cups (5 med) grated carrots  
• 1 can (20 oz) crushed pineapple, drained  
• 1/2 cup dried coconut  
• 1 cup chopped walnuts 
• 1 cup raisins  
• Frosting:  
• 2 large packages of cream cheese  
• 1/2 cup powdered sugar 

How to make it

Preheat oven to 350F/170C/Gas Mark4.

• Coat a large loaf pan, 10x15x2 baking dish, or Bundt pan with oil or cooking spray.
• In a medium mixing bowl, stir together the FLOUR, BAKING POWDER, BAKING SODA, SALT, CINNAMON, NUTMEG, and ALLSPICE using a wooden spoon. Set aside.
• Mix the EGGS, SUGAR, and VANILLA in another larger bowl using a wooden spoon.
• Stir in the OIL until the mixture is thick.
• Gently stir in the DRY ingredients.
• Fold in the CARROTS, WALNUTS (optional), PINEAPPLE, COCONUT, and RAISINS.
• Pour slowly into the prepared pan and spread evenly.
• Bake for 55 to 60 minutes or until a knife inserted into the cake comes out clean.
• Cool for 15 minutes, then turn out onto a plate or platter.

Frosting:

• Use an electric mixer to blend the CREAM CHEESE and POWDERED SUGAR in a medium bowl.
• Spread on the cake after it has cooled.

Kwanzaa Dinner a Time for Celebration 2011

"This year my family has so much to be thankful for, over and above. I wittiness the power of love and Guardian Angles watching over my family, keeping them from all hurt harm and danger from East Coast to West Coast. We celebrated by fasting on Christmas Day and being together as a family, giving a Christmas morning to my oldest son whom I hadn't had a Christmas with in years.

Babette Stevenson's Christmas table from 2009

Then inviting friends over to share in grilling and preparing dishes for the first day (Umoja) of Kwanzaa. Babette, Clayton, Gionna, Levelle, Libby, TaShant, and myself shared time in the kitchen, we began by washing our hands first."

Gregory Melacon's Kwanzaa Table

Kwanzaa Dinner Menu

Baby-Back Ribs

Beef Ribs Slowed Baked

Grill Chicken Breast on Skewers

Boston Baked Beans in BBQ Sauce

Mixed Collard, Mustard and Spinach Greens

Green Beans and Smoked Neck Bones

Potato Salad

Sweet Potato Pie

Hawaiian Bread

Shopping List:

• 3 bunches. Collards, Mustard, & Spinach Greens (wash and clean the greens before adding to seasoned water)
• 2 pounds, Green beans (snap and break beans before adding to water)
• 3-packs Smoked Neck Bones (add neck bones to water boil until tender, use for greens and beans)
• 1-can Boston Baked Beans (drain liquid, add BBQ sauce, bake until bubbly)
• Kraft's Honey Bar-B-Que Sauce (add hot sauce, brown sugar, maple syrup, Ketchup lemon pepper)
• Alpha's Potato Salad (medium red potatoes (8), (6) boiled eggs, 1 can black olives, 1/2 cup chopped celery,  1/2 cup bell peppers, garlic cloves, 1/2 cup white onions, hamburger pickles to taste, sweet pickles, sliced pimientos, sliced green olives 1/2 cup, butter pickles, add sandwich spread, and mustard for color and tartness)
• Babette's Potato Salad, (white potatoes mashed, black olives, pickles, pimientos, boiled eggs, mayo, seasoned salt)

Grill

• Baby Back Ribs - 4 lbs (these were marinated for four days)
• Chicken Breast - 2-lbs (cut into strips and place onto metal skewers)
• Slow baked beef ribs in oven with sauce

Start your own tradition during the holidays by inviting friends, family, and neighbors over to share dinner, host a potluck, there is nothing like a good old Bar-B-Que, and while the coals are still hot have the children put marshmallows on skewers and enjoy.

Janina Ciezadlo's Pre-holiday Dinner

Hope all goes well for Christmas, and good things in the New Year, remembering the principals of Kwanzaa,  Janina shared a special stew, that was wonderfully served with fresh bread, wine and conversation.

Janina invited Marianna and myself to a wonderful friday evening dinner at her studio, live/work place in Countryside Hills. We met at the Union Station Metra train to start our adventure. Her place is tucked away in a subdivision backed up against the forest preserve, making a wonderful setting from the calm of the city. We lit the fireplace, and sat around it enjoying wine and pre-dinner, and after dinner deserts. Our dinner was delightful and the stew was perfect for the chilly evening.

Marianna Buchwald

Stevie’s Stew shared with us by Janina:
Sear meat and bones ( I used a pot roast) with a couple of cloves of Garlic in olive oil.
After meet is browned add at least a cup of red wine, and after a few minutes about a pint or more of water.
Simmer for at least an hour. After an hour or more add about 2 cups of carrots and two cups of celery
And two cups of tomato sauce. Simmer for another hour or until carrots are cooked to the consistency you like. Before serving squeeze fresh lemon to add a tart taste, lovely.

Pomegranate-orange relish (New York times)
2 cups walnuts ( I did not use this much)
2 seedless unpeeled oranges cut in chunks
½ light brown sugar
¼ tsp pepper
2 cups of pomegranate seeds
¼ cup chopped mint leaves ( I used dried)

Roast walnuts in oven

Pulse oranges in a food processor, mix in other ingredients. Pulse
Take out and add pomegranate seeds.
Refrigerate.

Janina A. Ciezadlo is an artist and critic in Chicago. She is a contributing writer for the New City, and her work has appeared in the Chicago Reader; Afterimage, The Journal of Media Arts and Cultural Criticism; Bridge; Artscope and the Chicago Art Critic's Association publications. Several of her poems and photographs have appeared in afterhours, a journal of Chicago poetry and art. She has participated in Chicago Calling and Bauhaus 9090. Her scholarly work has appeared in the Yearbook of Interdisciplinary Studies and the Proceedings of the Society for the Interdisciplinary Study of Social Imagery.
.

Alpha's Happy Birthday Dinner

My big number 56 was today, and it was really a nice celebration, "Red Velvet Cake", with a big 5 candle. Anna, Levelle, TaShant, Delmira, Candyss, Babette, Gioanna, and Libby came by to blow out candles and wish me well for my new year. Jazmin (sent flowers), Tarri, Herbert Sr., Susan, Cathy, Shonna, Diana, Mariah, Charlezette, Dan, and 100's of  Facebook friends wished me well today.

The Menu

Hawaiian Bar-B-Que Pork Ribs

Hawaiian Chicken Kabobs

Herb (Rosemary) Chicken Wings

Bar-B-Que Baked Beans

Coleslaw

Red Velvet Cake

Cherry Ice cream

Sweat Tea and 7up

Levelle marinated ribs and chicken for two days, its all in the sauce which is his secret recipe. These are the secret ingredients that are a must for your cabinet, that is all I can share.

• Brer Rabbit Molasses (in BBQ sauce on ribs)
• Honey, yellow mustard brown sugar (chicken and ribs)
• Liquid Smoke (ribs)
• Teriyaki Sauce (ribs & chicken)
• A1 Steak Sauce (ribs)
• Worcestershire sauce (ribs)
• RiceVingar
• Kabob's: Pineapple chunks, green bell peppers, red bell pepper, white onion, red onion, chicken (repeat) brown sugar, lemon juice, teriyaki sauce, and pineapple juice, rice wine vinegar
• Seasonings: Rosemary, Basil, Oregano, Thyme, Olive Oil, Parsley

Coleslaw: (Experimental not a favorite, but good twist)

Small Green Cabbage

1/2 White Onion

tbsp Black Pepper

tbs Sea Salt

2 Tbsp Mayonnaise

2 Tbsp Yellow mustard

Sweet Butter Pickles

Sweet Relish

 Here is a recipe if you want to make homemade red velvet cupcakes to a party. during the holidays. This is my cake of choice this year up through Valentines Day.

 Red Velvet Cupcakes

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle (1 ounce) McCormick® Red Food Color

2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth

Artists Dinner Party during Chicago Calling Arts Festival 6

Mess Hall in Rogers Park, Chicago IL



Artists for a Sunday Dinner.‖ One of the things that we did in many homes in Berlin and Hannover was share the dinner table for conversation and dialogue about "Cultures Connecting." During this dinner each artist discussed and talked and contributed different perspectives of what they got from the trip—including projects that intersected with poets, writers, puppeteers, musicians, and performance artists. We called Berlin- visual artists, and Berlin-based musician Addi Kremer via Skype call.

Alan , Piotr W, and Marianna

Berlin-Chicago Kaleidoscope: “Cultures Connecting”‖ includes an exhibition, presentations and performances. Phantom Gallery Chicago Network (directed by Alpha Bruton) and International Art Adventures (with Marianna Buchwald, Director for Rogers Park) are co-presenting this event. They plan to engage several groups to join us to encourage an intensive process of communication on behalf of our common ideals to fight racism, to work for peace in this world and to educate and inspire a broader audience through art, and culture.―Berlin-Chicago Kaleidoscope‖ Cultures Connecting‖ has been an exercise of networking in the global artistic community, creating collaborations, and pathways of understanding, generating dialogue with fourteen different artists from various communities throughout the Greater Chicagoland, and Berlin.

Shirley, Javier, Alpha at Hollywood Beach Sunday Dinner

International Art Group, host a monthly Salon at Insight Arts 1505 W. Morse Ave, in Rogers Park. This Sunday meetup was at Hollywood Beach, what a way to end the summer with a beach cook out- Sunday Dinner.

The Art of Beer Can Chicken

One of my favorite dinners this summer at Tarri's house in Ramstein was his famous "Beer Can Chicken", although the number #1 dish was his grilled steak dinner, that left us wanting to rewind the dinner, and start over.  #3 was his famous ribs on the grill. He does a lot of grilling, and comes up with creative ways to serve up food, for his comrades especially when they go out on tour duty. This summer he spent in the South of France, they all got together and grilled eveynight at the hotel, what a way to spend the summer.

He has several cookbooks around the house: The Illustrated Step-By-Step COOK, by Lucy Bannell, with more than 300 updated receipes from DK's Classic Look and Cook series. CAJUN COOKIN, Schaumburg Township District Library 2003 Adult and Teen Winter Program Favorite Recipes. He also, goes online to lookup recipes. He and his friends are entertaining the idea of opening a restruant in South America, bar and grill, when they retire. (Just talking)

Prepping the Chicken: "Secret Seasonings", you can find Italian Wishbone (great for Marinade), Girard's Champagn Premium Dressings Created in San Francisco since 1937, and chicken rub in his cabinets along with other spices, rubs and hot sauce.

  Preparing the Vegetables

Hens squatting over the cans of beer.

 Laying it out for the plates

Sides: Wild Rice, Corn, and Asparagus

Pico-de-Gallo-a-Mexican-Fruit Salad- For Summer Dinners

Mexican fruit salad is my very favorite dishes, and something I am missing while I was traveling. Mexican food in Germany isn't Mexicana enough. I grew up in Fresno, and later in Sacramento California, and for sure in Logan Square, Chicago IL. it is so mouth-watering good.

Even the Mexican street vendor food is great! I share this on my Blogspot, "SnowCones" to "SnowPeas". I really love these fruit cups, squeeze fresh lemon juice, and sprinkle with Pollo- Limon, what a treat. (my mouth is watering)

Ingredients:

1/2 cantaloupe

1 apple

1 cucumber

1 jicama

1/2 honeydew

2 oranges

2 mangoes

1/2 pineapple, diced

4 cups watermelon

6 lemons

Pico de Gallo powdered seasoning, to taste (a brand found in Latin foods section)

Directions: Prep Time: 30 mins

1 Wash all fruit and/or vegetables (the ones you prefer), peel, and dice into chunk size pieces.  Place in a large bowl and mix with clean hands to distribute evenly.
 Cut the lemons into wedges and place in a serving dish.
To serve, place 2 cups of the fruit mixture into an individual serving bowl, squeeze some lemon juice on top and then sprinkle with the "Pico de Gallo" seasoning.

Enjoy!

Read more: http://www.food.com/recipe/pico-de-gallo-a-mexican-fruit-salad-166927#ixzz1TnsPWpFs

Berlin Chicago Project Visiting Hannover Germany

Berlin - Chicago Kaleidoscope 'Cultures Connecting" visiting Hannover Germany

Addi Kremer is a visual artist, and photographer he documented for Marianna Buchwald's theater project in Hannover, his slides were presented during the reception on July 8th  program.

Addi Kremer, and Marianna Buchwald,  Alan and Alpha.

Arrival Dinner was wonderful the menu was:

Smothered Baked Chicken (legs/thighs), in gravy 

Shredded Carrots, 

Rice & Green peas

Tossed Green Salad

Walnut icecream, red berries, 

with cherry glaze roughbar, and

Rote Grutze Egg Liquar (Verpiorten)

Adi is a sculptor, and photographer he loves to cook and entertain. He is a retired scientist for the government, and has lived in Hannover all his life. He had some stories he shared with us from his childhood.

This dish is salted herring fish, pickles and beets, it was also served at the reception.

MENU

Pickled Herring

Smothered Potatoes

Leoft Graver Burgundy

Rote Grutze, 

Walnut ice-cream, 

and Egg Liqueur

German Breakfast at the International Art Adventure's Apartment/Office



Breakfast rolls, butter

Preserves, Jam,

Turkey slices, pork sausage thin sliced, liverwort,

Brie, Swiss Cheese

Soft boiled eggs,

Granola

Cruds and way, yogurt

Apple juice, Butter milk

Coffee



Easter Sunday Dinner at Laurel's-

MENU:

Green Tossed Salad, with cherry tomatoes,

feta cheese, with Champagne dressing

Baked Ham

Cherry Jello (Red hots, chunky applesauce)

Mint Peas

Shredded Cabbage, in Vinegar

Baked Scallop Potatoes

Dessert: Carrot Cake, Cheese Cake, and fresh-cut strawberries

White wine- Chardonnay, Red Wine (Trader Joe)

Laurel had everything arranged so beautifully, she had hidden little chocolate eggs all over the house for us to hunt. She had an assortment of dips, chips, and crackers, but we went right into the dinner.

I made an Easter Egg Tree, with six plastic eggs hanging from it as a centerpiece, and hid little foiled wrapped bunnies in it. I couldn't find a small branch, so I made it from coat hangers, and wire, painted gold, with a white 4" x 4" base of plywood.

When my kids were little, we lived in Sacramento California I had them to make these trees as gifts for their grandparents one Easter. I also use to make an "Easter Basket Cake" for them, which I hoped would be a tradition.

We are Easter egg hunting, looking for foiled wrapped chocolate eggs, hidden all over the place, it was fun,

We had these little chick cups to put them in.

STIR-FRIED COLLARDS, PORK TENDERLOIN AND PEANUTS

My son Herbert Jr (Tarri) makes collards as his signature dish, so here is another twist on the dish from Georgia for your files.

I found from someones clipping file on a shelf at Ross Department Store while out and about shopping in Georgia, on Sunday January 16, 2011, with long time friends Mary Joyce Mitchell, and Connie Taylor.

This is not a vegetarian or vegan recipe, but you can take out the tenderloin, and chicken stock, substitute it for vegetable base. I just thought the interesting use of hot sauce, and peanuts brings an interesting flavor to collard greens.

Hands on: 20 minutes Total time: 25 minutes  Serves:4

This combination of pork, collards, peanuts and hot sauce just says "Georgia" to me. If you like your collards cooked more, take a little longer for the first step and then proceed with the recipe. You could even do the collards ahead of time, or use leftover collards from another meal. Chicken base is a great pantry staple that adds flavor without the need for cups of chicken stock. You'll find it in the prepared soup section of your grocery store. With 2 tablespoons of hot sauce, this is pretty spicy. Use less if your household isn't into heat. Serve the dish with rice.

1 pound collards, washed, stemmed and chopped
1/2 teaspoon chicken base
2 tablespoons olive oil
1 pound pot tenderloin, trimmed and sliced into 1/2-inch rounds
2 tablespoons hot sauce
1/2 cup chopped roasted peanuts

In a large saucepan, and collard greens with enough water to cover. Add chicken base. Heat over high heat until water begins to boil. Cook until collards are your desired tenderness, 5 to 15 minutes. Drain.

In a large skillet, heat oil over medium heat. Add park, cook 2 minutes, turn over and cook 11 to 3 minutes or until just done. Add the greens and hot sauce and toss until everything is coated with hot sauce. Stir in peanuts.

Adopted from "The Best of Georgia Farms" by Fred Brown and Sherri M.L. Smith.

Vegetarian Kale Soup- from Baltimore MD

Eillen Miller, shared this recipe for all you vegan's on her facebook page.Some of us had problems when we went to the link, below is the recipe. This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans. Eileen's most famous weekend crock pot dish was chowder, she makes the best corn chowder I have ever tasted, even my own.


Also, a link to go to for a 21 Day Kickstart, is www.21daykickstart.org/ -

Vegetarian Kale Soup Recipe

1 lb dried white beans such as Great Northern, cannellini, or navy

2 onions, coarsely chopped

2 tablespoons olive oil

4 garlic cloves, finely chopped

5 cups vegetable broth

2 qt water

1 (3- by 2-inch) piece Parmigiano-Reggiano rind

2 teaspoons salt

1/2 teaspoon black pepper

1 bay leaf (not California)

1 teaspoon finely chopped fresh rosemary

1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick

8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces

1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Sunday Dinner with Mary Joyce and Connie

Homecoming, Mary Joyce left us on May 21st, 2011

Mary Joyce Mitchell, Portrait, Acrylic Glaze, 30" x 36"

" When it comes to family, we do not have the choice of who our relatives are, but we do have a choice on how we live and interact with each other. We still have to make an effort to form quality relationships and build lasting memories. So let us move forward on purpose and Love each other better, respect each other more, and communicate with open hearts and listening ears. I say this with much love to my sisters and brothers, sons and daughters, nieces and nephews, cousins, in-laws, and all these adopted into the family. I pray God's Abundant Blessings to all my family as we begin a new chapter in our life."

Hometown friends meet up in Atlanta: Sunday, January 16, 2011

These are two friends, mother and daughter, whom I have known from Fresno and Sacramento, California, since the mid 80's they both live in Atlanta, Georgia now. They have lived here for seven years, and surprise, January 13th was Mary Joyce's birthday, and January 15th was Connie R. Taylor's birthday.

They drove out to The Writer's Well, here in Sharpsburg, GA, so we could go to the Dekalb Farmer's Market. That was a fantastic place, a "World Market"  with so many cultures from Africa, the Caribbean, and the Middle East, not to mention the selection of food, spices, meat, wines, seafood, and live fish from all over the world. 

Mary Joyce has a collection of original paintings from my spirit keeper series; she contracted me to do this portrait for her book cover.

When we were in Sacramento, she invited everyone over. I tribute her for keeping her girls in the kitchen and learning recipes. I remember when she'd have all of us in the kitchen helping to prepare a pot of gumbo or Thanksgiving Dinner, or just because she has a flair for cooking and entertaining.

We had a lady's day outing, starting with going to worship at  World Changers Church International, where Clefo Dollar preached on the subject of food and pointed out in scripture where man calls for meat, corn, manna, and fish. So, of course, fruits and vegetables, I could picture a feast. After church, we went to Ruby Tuesday in College Park, Georgia Ruby Tuesday in College Park, Georgia; after church,  they had an excellent soup and salad bar.

VEGAN RECIPES AT THE WRITER'S WELL

VEGAN RECIPES- in my quest to eat healthier this decade I started to first withdrawal from all the bad eating habits I have fallen into over the years, take my system through the slow process of cleansing. That is one of my goals and also prepares myself with the knowledge of how to prepare dishes for guests that are vegan, visiting The Writer’s Well, for “Sunday Dinners”.  If you have a favorite recipe you can add them to the comments, and share them with our blog guest.

"This morning I was craving my favorite banana bread, but I have no bananas, there is ice on the road, and I have no plans on venturing outdoors. So I went into the cabinet to see what I can do to make a vegan apple bread, here are the online recipes that I'm going to try."

Vegan Banana Bread

1/3 cup low-fat soy milk
1 tsp. vinegar
2 Tbsp. flax meal
5 Tbsp. water
1 1/4 cups whole-wheat flour
1/2 cup soy flour
1 cup of sugar
1 Tbsp. baking powder
1/2 tsp. salt

1 cup mashed bananas (about two very ripe medium bananas)
1/2 cup applesauce
1/4 cup chopped pecans

1. Preheat oven to 325 degrees F.
2. Mix soy milk with vinegar; set aside.
3. Heat water for 30 seconds in the microwave.
4. Mix ground flax seeds with hot water; set aside.
5. Mix flours, sugar, baking powder, and salt in a large mixing bowl.
6. Mix bananas, applesauce, soy milk-vinegar mixture, and flax seed mixture in a medium mixing bowl.
7. Combine the banana mixture with the large bowl containing dry ingredients, and stir well.
8. Add chopped pecans and mix well again.
9. Pour into a greased 8″ square pan or loaf pan.
10. Bake in 325 degree oven for 1 hour (8″ square pan) to 1 hour and 15 minutes (loaf pan), or until a toothpick in the middle comes out clean.

Banana-Date-Walnut Muffins

Recipe by: Susan Voisin

1 cup whole wheat flour
3/4 cup unbleached white flour
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup natural sugar (I used the large crystal, unbleached kind)
3 very ripe bananas, mashed (about 1-1/4 cups)
1/2 cup vanilla soy milk
1/3 cup natural apple sauce
2 tbsp. agave nectar
1/4 cup chopped dates (optional)
1/4 cup chopped walnuts (optional)

Preheat the oven to 400 and spray a muffin pan with non-stick spray. Sift together the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana with the sugar, soy milk, apple sauce, and agave nectar.

Pour the banana mixture into the flour mixture and stir just until combined. Add in the dates and walnuts, and pour into 12 muffin cups. Bake for 15-20 minutes, until a toothpick comes out clean. Serve to everyone who came running toward the aroma of fresh-baked banana muffins!

Makes 12 muffins

Christmas Cookies a Tradition at Laurel Bobzien 2010

Laurel Bobzien Christmas Party on  December 19, 2010

Laurel used her mother’s antique cookie cutters, she had prepared at least six dozen cookies, all we had to do was spread the icing and decorate with sparkles, gold beads. This was a fun way to be creative and bring back some of the family traditions we often forget about during the Christmas season. Of course, we exchanged gifts, toasted great wines, and had tasty trays.

Buttery Sugar Cookies

Buttery sugar cookies are shaped then flattened with the bottom of a sugar-dipped glass.

Ingredients: •1 cup butter •2 cups granulated sugar •2 eggs, well beaten •2 tablespoons milk •1 teaspoon vanilla extract •3 cups flour •2 teaspoons baking powder •1/2 teaspoon salt •granulated sugar

Preparation: Cream butter; beat in sugar gradually. Add eggs, milk, and vanilla extract; stir to blend. Combine and sift flour, baking powder, and salt; add gradually to creamed mixture, mixing thoroughly. Cover and refrigerate for 4 hours or overnight. Shape dough into 3/4-inch balls. Place 2" apart on greased baking sheet. Flatten with bottom of glass that's been greased and dipped in granulated sugar. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to racks immediately to cool.
Makes about 3 dozen Christmas cookies.

 

Claire, an Urban Xplorer hosted Sunday Dinner December 12, 2010

SUNDAY DINNER FROM THE WRITER'S WELL IN GEORGIA



Sunday Dinner in Atlanta, at the Soul Vegetarian Restaurant South, 879 -B Ralph David Abernathy, Blvd.

Adilah and Jennifer "thanks for driving Jennifer"

Adliah Barnes founder of the Writer's Well....

"I am glad we all came together for dinner last night. (We made it happen!)

The company was good, the food healthy and a great way to introduce everybody to everybody.

 Here's to 2011 that brings each of us love, harmony, well being, peace of mind, perfect health, compatible relationships and abundance beyond measure!!



Renae Denise Artist,

"Not picture Alpha Bruton, and Cynthia Williams, but we were there enjoying the company of new friendships, and Sunday Dinner from the Writer's Well. in Sharpsburg Georgia."





Happy New Year 2011-01-01

It's a new year of family, food, fun, and fellowship. No better way to show how much you care about friends and family than to pull out the crockpot and start adding vegetables, spices, and a lot of love.