From My Carolina Home

Quilting, cooking, reading books, gardening, crafting, sewing, photography and more


20 Comments

Creme Bruleé – A special dessert for special days

Making a special dessert for special occasions is a fun thing to do.  Whether that occasion is a birthday, anniversary or Valentine’s Day, I really like Creme Bruleé, and it is a lot easier to make than you think. I have the ramekins and the kitchen torch, but there are ways to work around those, so read on!  If you hate making from scratch, there are mixes available, but trust me, I’ve done both and this one from fresh ingredients is just so much better!  You can make these today to serve tomorrow, they are perfect for a make ahead dessert, just finish them off at the last moment.

Creme Brulee ~ From My Carolina Home

Begin by splitting one vanilla bean, and scraping out the seeds to add to the cream.  You’ll add the bean itself too to steep the flavor out of it as well.

Creme Brulee ~ From My Carolina Home

This egg separator works great for getting the 4 large egg yolks separated. Sometimes having just the right kitchen tool can save a lot of time and trouble. I’ve never broken a yolk with this neat little tool. Save the whites for another use, like meringue cookies or egg white omelets.

Creme Brulee ~ From My Carolina Home

In a heavy-bottomed medium saucepan, heat 2 cups heavy cream with vanilla bean bits and the vanilla seeds over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Just scald the cream. Remove from heat and let steep for 15 minutes to extract the vanilla flavor from the bean. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve to remove any curdles that sometimes form if the cream gets too hot.

Creme Brulee ~ From My Carolina Home

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy.  It is going so fast here you cannot see it, but I have the whisk attachment on the mixer.

Creme Brulee ~ From My Carolina Home

Gradually beat in 1/4 cup plus 1 tablespoon sugar.

Creme Brulee ~ From My Carolina Home

Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended.

Creme Brulee ~ From My Carolina Home

Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.  I pour the whole mixture back into the 2-cup measuring cup to make it easier to pour into the ramekins.

Creme Brulee ~ From My Carolina Home

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.   Just hot water from the tap is fine.

Creme Brulee ~ From My Carolina Home

Bake for 35 to 40 minutes at 300 degrees (note 300 not 350) or until the mixture is set in the center (it should still wiggle when shaken). They will mostly be set, but not browned. Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.

Creme Brulee at From My Carolina Home

Let creme bruleés stand at room temperature 20-40 minutes before serving.  You want them close to room temperature before doing the sugar burning.  I take mine out of the frig before I serve the meal, and let them sit out while we eat, and maybe a little longer.  Sprinkle the tops with white sugar, light brown sugar or flavored sugar.

Creme Brulee ~ From My Carolina Home

Burn with a torch until the sugar melts.  If you don’t have a torch, place the ramekins under a broiler, and watch carefully!  It only takes a moment to get these done.

Creme Brulee ~ From My Carolina Home

Ideally, they should have a light bubbling surface, evenly melted, to make that delightful crunchy crust.

Creme Brulee ~ From My Carolina Home

Enjoy! You won’t believe how wonderfully creamy and delicious these are!

Creme Brulee ~ From My Carolina Home

If you don’t have little individual ramekins, you can bake this all in one souffle dish, just be sure that the height of the custard is about one inch before baking. You will need to bake a bit longer if using one dish for the entire custard. Be sure to use the water bath too. This is a great reason to get a kitchen torch if you don’t already have one. You can use them for more than just Creme Bruleé. I have a small jar of flavored sugars to use too, but I really prefer the white or light brown sugar best.

torch

Creme Bruleé

2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar or flavored sugars
Preheat oven to 300 degrees F. In a heavy-bottomed medium saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve. Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended. Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme bruleé stand at room temperature 20-40 minutes before serving.  Sprinkle the tops with sugar, light brown sugar or flavored sugar and burn with a torch until the sugar melts.  If you don’t have a torch, place the ramekins under a broiler, and watch carefully!  It only takes a moment to get these done.

Creme Brulee ~ From My Carolina Home

Ready to try it?  Here’s a pdf for you – Creme Bruleé

Are you planning a special meal for Valentine’s on the day or maybe the weekend?

 

Sharing

Celebrate and Decorate

Brag About It

Share Your Cup

Full Plate Thursday

Saturday Sparks


26 Comments

Savory Slow Cooker Pot Roast

Cold days and snow on the ground makes me hungry for tummy-filling, hot, comfort food. Of course, I don’t want to spend all day in the kitchen when I could be sewing, so the slow cooker comes out. Sometimes I like to use the post roast seasoning mix from the grocery store, but this time was an opportunity for a new recipe for a savory pot roast with just what I had on hand.

Slow Cooker Pot Roast ~ From My Carolina Home

I gathered up onions, garlic, the roast, a can of low sodium beef broth and some big mushrooms.

Slow Cooker Pot Roast ~ From My Carolina Home

Spray the crock with no-stick cooking spray, then put half the onions and garlic on the bottom to provide a rack of sorts for the roast.

Slow Cooker Pot Roast ~ From My Carolina Home

Add the roast, with the fat cap on the top. Sprinkle with the seasonings you like. I use lemon pepper.

Slow Cooker Pot Roast ~ From My Carolina Home

Top with the rest of the onions and garlic, and all the mushrooms.  Pour the beef broth over the roast.

Slow Cooker Pot Roast ~ From My Carolina Home

Cook on low for about 6-7 hours for a 3-pound roast.

Slow Cooker Pot Roast ~ From My Carolina Home

Remove roast and vegetables to a platter and tent with foil. Allow to rest while you make the gravy. The gravy is what sets this apart from the usual slow cooker meal. Just this one extra step makes a big difference in the flavor and fat content of the final dish.

Slow Cooker Pot Roast ~ From My Carolina Home

This is a fat separator, and it works wonderfully. Just pour the hot liquid left in the pot into it. The sieve at the top will catch any large bits left, the liquid goes to the bottom. The fat floats on top, and the broth will pour from the bottom, effectively and quickly de-fatting the broth.

Slow Cooker Bourbon Chicken with Mushrooms

Pour the broth into a saucepan, and heat on high to boiling.

Slow Cooker Bourbon Chicken with Mushrooms

While it is heating, make a slurry of 1/4 cup of flour with about 1/2 cup of water, whisking out any lumps. Slowly pour into the boiling gravy while briskly stirring using only what you need to achieve the thickness desired in the gravy. Cook about one minute.

Slow Cooker Pot Roast ~ From My Carolina Home

Slice the roast across the grain into nice even slices, about 1/2-1 inch thick.

Slow Cooker Pot Roast ~ From My Carolina Home

Serve with vegetables on the side. Mashed potatoes are perfect to have with this roast and gravy.

Slow Cooker Pot Roast ~ From My Carolina Home

A salad on the side, and some crusty bread make a rib-sticking meal.  Yum, I had to have a bite while I was taking pictures, the aroma was wonderful.

Slow Cooker Pot Roast ~ From My Carolina Home

Savory Slow Cooker Pot Roast

1 beef pot roast 3-4 pounds
Two thick slices of onion, cut in half and rings separated into half-ring slices
4 large mushrooms
1 teaspoon lemon pepper seasoning
1 15-ounce can of low sodium beef broth
1/4 cup flour
1/2 cup water

Spray the crock with no-stick cooking spray, then put half the onions and garlic on the bottom to provide a rack for the roast. Add the roast, with the fat cap on the top. Sprinkle with lemon pepper. Top with the rest of the onions and garlic, and all the mushrooms. Pour the beef broth over the roast. Cook on low for about 6-7 hours for a 3-pound roast. Remove roast and vegetables to a platter and tent with foil. Allow to rest while you make the gravy. De-fat the broth using a fat separator. Pour the broth into a saucepan, and heat on high to boiling. While it is heating, make a slurry of 1/4 cup of flour with about 1/2 cup of water, whisking out any lumps. Slowly pour into the boiling gravy while briskly stirring using only what you need to achieve the thickness desired in the gravy. Cook about one minute. Slice the roast across the grain into nice even slices, about 1/2-1 inch thick. Serve with vegetables on the side. Mashed potatoes are perfect to have with this roast and gravy.

Downloadable pdf – Savory Slow Cooker Pot Roast

Slow Cooker Pot Roast ~ From My Carolina Home

Are you a fan of pot roast?

 

Sharing

Foodie Friday and Everything Else

Handmade Hangout

Pieced Pastimes Saturday Sparks

Snickerdoodle Create Bake Make

Celebrate and Decorate

Brag About It!

 


12 Comments

Beef Barley Stew for Two

I like beef and barley stew, but one of the problems with making it is the quantity it usually makes.  I have found that I really don’t care for leftover food much anymore, and would rather have something fresh (or at least freshened, LOL, see my Creative Leftovers).  For our holiday meal we had a prime rib, and the leftover meat after several meals along with the bones made the perfect base for a dinner for two.

Beef Barley Stew for Two ~ From My Carolina Home

Actually, any beef bones with meat on them will do for this. Just put the bones in 8 cups of water with some onion and bring to a boil.  The bones will flavor the broth nicely with the onion.  You can add other aromatics like garlic, leeks and/or carrots if you like.

Beef Barley Stew for Two ~ From My Carolina Home

When the stew has boiled, reduce the heat and simmer for about 30 minutes.  This will get the most flavor from the bones, and tenderize the meat so it comes off the bone easily.  Add mushrooms if you like them. Measure out 1/2 cup of pearled barley.

Beef Barley Stew for Two ~ From My Carolina Home

Take the bones out and allow to cool so you can handle them while the barley cooks. Shred the meat off the bones.

Beef Barley Stew for Two ~ From My Carolina Home

Bring the broth back to a low boil or high simmer, add the barley and cook about 45 minutes, or until tender. The barley will take up much of the broth. Add the meat back to the pot.  Add salt and pepper to taste.  I don’t do any thickening of the broth for this meal, the barley is filling and it is nice to have the beef broth just served as it is.

Beef Barley Stew for Two ~ From My Carolina Home

Serve in a bowl, I like using the pasta bowls for stew.

Beef Barley Stew for Two ~ From My Carolina Home

I like to add a dollop of sour cream and some chopped green onions to my bowl.  I love the fresh flavor these garnishes give a meal.  DH just gets green onions as he isn’t a fan of sour cream.  He gave me some white truffle oil last month, and it was delicious on this stew too – adding an earthy flavor.

Beef Barley Stew for Two ~ From My Carolina Home

With a salad as the first course, the stew makes a filling supper, and there is enough just for two with maybe a small bowl left over for lunch tomorrow. This is a great way to use up the remains of a beef dinner, and make the leftovers into a fresh meal.  If you need a bigger amount, just increase the water and barley in a 3-to-1 ratio.  The amounts of onion and mushrooms can be increased too, this isn’t a precise recipe.  A bit more or less of any component will work.  You can add other things too, like green peas or carrots if you like.

Beef Barley Stew for Two

Leftover beef with bones
Thick slice of onion, split into rings
8 cups water
1/2 cup sliced mushrooms
1/2 cup pearled barley
Salt and pepper to taste
Garnish suggestions – sour cream, green onions, light drizzle of white truffle oil

Place bones, onion and water in large pot and bring to boil. When the stew has boiled, reduce the heat and simmer for about 30 minutes. Add mushrooms if you like them. Measure out 1/2 cup of pearled barley. Take the bones out and allow to cool so you can handle them while the barley cooks. Shred the meat off the bones. Bring the broth back to a low boil or high simmer, add the barley and cook about 45 minutes, or until tender. The barley will take up much of the broth. Add the meat back to the pot, salt and pepper to taste. Serve in bowls with broth, garnish as you like, sour cream and green onions are tasty.

Beef Barley Stew for Two ~ From My Carolina Home

Do you enjoy beef and barley stew?  What do you like to do with leftover beef?

 

Sharing

Snickerdoodle Create Bake Make

Celebrate and Decorate

Brag About It

Share Your Cup

Full  Plate Thursday

Foodie Friday

Saturday Sparks

 


19 Comments

Creative Leftovers

Leftovers don’t have to be boring, just a simple idea to give the leftover new life is to bake it with cheese. I like these little single serving gratin dishes for this, as it makes the dish fresh and special even for a weeknight meal.

Creative Leftovers ~ From My Carolina Home

Easy to do, for this one I used leftover Penne Pasta with Italian Sausage, gathering it with some additional cheese and a bit of leftover tomato sauce.

Creative Leftovers ~ From My Carolina Home

Begin with spraying the gratin dish with cooking spray, or lightly oil with olive oil to prevent it from sticking. Add the pasta leftover, and bit of sauce.

Creative Leftovers ~ From My Carolina Home

Now, put a layer of cheese over the top.

Creative Leftovers ~ From My Carolina Home

Bake for 25-30 minutes, until cheese is melted and lightly browned, and the dish is heated through. Yum! Looks like a brand new fresh dish, and doesn’t taste leftover at all!

Creative Leftovers ~ From My Carolina Home

Another day, the same idea with different pasta leftovers, this time a mushroom penne.

Creative Leftovers ~ From My Carolina Home

Ever make a stovetop tuna noodle casserole? The leftovers can be much more flavorful baked in gratin dishes with more cheese.

Creative Leftovers ~ From My Carolina Home

I like pasta, can you tell? Well, Italian food is DH’s favorite so I make it a lot. This time the leftovers featured bow tie pasta.

Creative Leftovers ~ From My Carolina Home

Leftover Chicken Florentine Lasagne doesn’t look very appealing cold.

Creative Leftovers ~ From My Carolina Home

But heated in the oven with a bit more cheese on top, and you have a wonderful fresh meal.

Creative Leftovers ~ From My Carolina Home

But it isn’t just pasta that works well, leftover turkey or chicken can become a delicious fresh entree in my recipe for Lighter Chicken Broccoli Mornay.

Chicken Broccoli Mornay ~ From My Carolina Home

Next time you have some leftovers, consider making an individual serving with small gratin baking dishes. The big advantage is that the dish is eaten straight out of the oven, which keeps the meal warm through dinner.

Lighter Mornay ~ From My Carolina Home

Do you have a set of gratin dishes? Do you do anything special to leftovers to freshen up the dish?

 

Sharing

Saturday Sparks at Pieced Pastimes

Brag About It

Celebrate Your Story

Full Plate Thursday

Handmade Hangout

Foodie Friday and Everything Else

Snickerdoodle Create Bake Make

 

 


25 Comments

New Year’s Eve

We aren’t planning any late night activities tonight, it will be a quiet welcoming of the new year having dinner out with friends and home early. But that doesn’t mean I didn’t do a bit of decorating. I like to get all the Christmas decorations down by this day, and do a little New Year’s cheer for the last of the holiday season.

New Year's Breakfast ~ From My Carolina Home

I got out the black-with-gold-dots table cloth I made some time ago, adding gold chargers and white plates. The little black octagon plates are going to the thrift store after this breakfast. For breakfast they might hold some fruit.  The wine glasses might hold mimosas, I haven’t decided yet.  White linen napkins are held with clear rings – a thrift store find.

New Year's Breakfast ~ From My Carolina Home

The centerpiece is made of four of those star sprays I got at the dollar store last year, or was it the year before?  Such an inexpensive little thing that adds a lot to a table.   They almost look like fireworks are going off on the table, a bit of color to the elegant black and gold theme.  The bases are wrapped in black with gold trim.  On either side are small glass candlesticks with black candles trimmed in gold.

New Year's Breakfast ~ From My Carolina Home

I am planning to make Eggnog French Toast for New Year’s Day breakfast. I saw the recipe on Cecilia’s blog My Thrift Store Addiction and DH has given approval for our holiday breakfast.  I may put a spin on the idea by adding some cinnamon, you all know that DH loves cinnamon.   Although, nutmeg might make more sense.  Or maybe both.  The little creamer pitcher will hold syrup warmed in the microwave.

New Year's Breakfast ~ From My Carolina Home

Once again on New Year’s Eve, I want to remind you to put your money outside this evening!  I know, it seems silly, but what the hey. You hide some money outside on New Year’s Eve, (doesn’t matter how much) then bring the money into the house on New Year’s Day. It is supposed to bring good fortune with it, as long as it is still there, LOL!! Now, I am not superstitious, this is just something fun to do, and seems to be a conversation starter too.  Ask your friends if any of them have ever heard of it.  And for my readers who saw this last year, or the year before, did you do it?

moneyoutside1

Of course, tomorrow we will have to have Black Eyed Peas. I usually do a version of Hopping John that I have kicked up a notch with kielbasa and call Jumpin’ John.  The peas are mixed with rice, sausage and sauce, then garnished with green onions.  It is a good luck lunch in a bowl while watching the football games.

Jumpin John - 11

Whatever your plans for tonight and tomorrow, have a safe and happy New Year’s Eve!  Wishing you health and happiness in the New Year.

What are your plans for this weekend?

 

Sharing…

Vintage Charm at My Thrift Store Addiction

Foodie Friday at Rattlebridge Farm

Handmade Hangout

 


40 Comments

Best of 2016 and Goals for 2017

Who knew it would be difficult to write about the 5 Best posts of 2016 on From My Carolina Home!  As I near the end of my third year of blogging next month, it is amazing that I still have things to say, projects to sew, things to create with hot glue, cards to stamp, new recipes to cook and it is still fun.  So, what did I enjoy the most this year?  Well, instead of five posts, I am going to review three events.

Scrap Dance Tango Mystery Quilt Along

This was the second mystery quilt I designed, and it told me its name while it was in the design stage. The Scrap Dance series took off after this, and now has five patterns in the series, with #6 coming in January.  It was the second event I did on the blog.  The pattern for Tango is available in my Craftsy store, link on the sidebar.  You’ll also find Scrap Dance the original, Scrap Dance Quickstep, and The Charleston bag there too.

Tango Cover Shots 3

Christmas in July

I began thinking about doing this in the spring, and started designing new projects for a 12 day event.  I contacted my favorite companies for prizes and the response was terrific.  Sponsors included Aurifil Threads, Fat Quarter Shop, Connecting Threads, Stampin’ Up!, Superior Threads, and Primitive Gatherings.  I was just about done with planning when I got an invitation to join a blog hop, and was so very fortunate to be the first stop.  Many of the blog hoppers came back for more fun later in the event.  We began with the Sewing Kit / Jewelry Case Tutorial, and for the next 12 days made a wool applique penny rug, stamped cards, sewed a Christmas purse, made a mini quilt and a Christmas bed quilt, made ornaments, created gifts for guys and gifts from the kitchen, and then did some decorating and tablescapes.  And after all that, we settled down to rest with some Christmas themed books.  Click on the Christmas category on the sidebar and scroll down for all the posts.  I had a blast doing that event, and the sponsors were happy too.
.
Santas 2

Autumn Jubilee

Then came my favorite season, Autumn.  Here is where I lost my mind, and committed to a month long event with 2 quilt alongs, a stitch along, sewing and crafting projects, tablescapes, thrift store finds and recycling, another wool applique pattern and a new recipe for Pumpkin Orange Bread.  I had a great time doing that, and again had marvelous support from my favorite sponsors with giveaways.  Sponsors for this event included Aurifil Threads, Fat Quarter Shop, Connecting Threads, Stampin’ Up!, Back Side Fabrics and Magnet King. Click on the Autumn Jubilee category on the sidebar to see all the projects.

autumnjubileelogo

So now, what will I do in 2017?  Time to set some goals for the year, with you in mind, dear reader. I need to get in a little bit of everything as usual, heavy on the quilting and sewing, with gardening, cooking, reading, crafting, card making, thrifting and recycling, and more thrown in for fun.

Goal 1 – Do a mystery quilt for 2017 – already in the works to begin in late January

Goal 2 – Plan another event during the 2017 year with giveaways from my favorite sponsors for readers

Goal 3 – Be a stop on a Christmas in July blog hop, not a 12 day event this year

Goal 4 – Publish Scrap Dance Waltz

Goal 5 – Do another Autumn event, as yet undetermined, encompassing a wide variety of projects

And finally a funny story about my best laugh of the year.  I was Christmas shopping for a calendar for DH, and I found a large display in a store.  One of them was called the Anti-Affirmation calendar and the cover shot made me laugh out loud.  Yes, in the store.  Could. Not. Stop.  Other customers were coming over to see what was just so funny.  In short order, I had a group of people laughing, and was still going as I went to check out.  No, I didn’t buy it.  The person I would want to give it to is my ex-boss, and I am quite sure it would not be appreciated.  So, what did it say that was so humorous?  Here it is, and maybe you had to be there, or maybe it was just my mood that day.  Or maybe it is truly hilarious, because I am still laughing as I type this!

“If I give you a straw, will you go suck the fun out of someone else’s life?”

Still laughing.  And committed to having fun this year!  Won’t you join me?

Late November Garden at From My Carolina Home

Linking up with

Quilting Jet Girl 2017 Planning Party

Best of 2016 Link Party 

Main Crush Monday

Celebrate and Decorate

Linky Tuesday at Freemotion by the River

Let’s Bee Social

Vintage Charm

Share Your Cup Thursday

Needle and Thread Thursday

Whoop Whoop Friday

Rattlebridge Farm New Year’s Eve Party

Crazy Mom Quilts

Brag About It

Handmade Hangout

Scrap Dance on benchThe original Scrap Dance quilt pattern is available in my Craftsy store, along with all the Scrap Dance series patterns and more.


14 Comments

Christmas Vanilla Sugar Cookies – a new recipe

It just isn’t Christmas without sugar cookies, but one thing that has bugged me for a long time is the blandness of them. Just white sugar and flour for the cookie, and no flavor to the icing. So, I set about making a sugar cookie that keeps the essence of a sugar cookie, but has a bit more depth of flavor. I think I have it, and made a big platter of them for MIL’s visit and a dinner party that weekend. Half the fun is decorating them, and I would have loved to have had more time to pipe the icing and do different colors. But the upside is, no food coloring in the icing to stain your tongue.  Don’t they look yummy on these black plates? We have been using them for breakfast and lunch all month.

Christmas Vanilla Sugar Cookies ~ From My Carolina Home

So I began with gathering the ingredients for my new recipe.

Christmas Cookies ~ From My Carolina Home

Mix flour, baking powder and salt in a bowl and set aside.

Christmas Cookies ~ From My Carolina Home

Beat shortening and eggs for about 30 seconds to break up the shortening and begin to emulsify the eggs.

Christmas Cookies ~ From My Carolina Home

Add vanilla extract and half-and-half and mix in.  Add granulated sugar in two parts, creaming well between additions.

Christmas Cookies ~ From My Carolina Home

Add light brown sugar and beat until smooth.

Christmas Cookies ~ From My Carolina Home

Turn mixer to lowest speed and gradually add flour mixture to stir in. Finish mixing with a spoon, only until dough comes together.

Christmas Cookies ~ From My Carolina Home

Turn out onto a sheet of plastic wrap and mash together into a loaf.

Christmas Cookies ~ From My Carolina Home

Wrap in plastic and refrigerate at least 2 hours or overnight.

Christmas Cookies ~ From My Carolina Home

When you are ready to bake, preheat oven to 350 degrees. Take the dough out of the refrigerator, and roll out in small portions to cut out the shapes.

Christmas Cookies ~ From My Carolina Home

Knead the scraps together and re-roll to cut out more cookies.  Place on baking sheets.

Christmas Cookies ~ From My Carolina Home

Bake on cookie sheets 8-10 minutes, the cookies will not get brown but they will puff up. Let cool on the cookie sheet for one minute, then transfer to racks to cool completely.

Christmas Cookies ~ From My Carolina Home

Mix up icing using a hand mixer.

Christmas Vanilla Sugar Cookies ~ From My Carolina Home

Frost each cookie. Add decorations while the frosting is sticky.

Christmas Vanilla Sugar Cookies ~ From My Carolina Home

I have found it is easier to add these round decorations by touching the frosted cookie to the granules on a plate, rather than sprinkle them on as they tend to bounce.

Christmas Vanilla Sugar Cookies ~ From My Carolina Home

Let them dry on racks on the countertop for a couple of hours to harden the icing.

Christmas Vanilla Sugar Cookies ~ From My Carolina Home

Try to stay out of them, LOL!!

Christmas Vanilla Sugar Cookies ~ From My Carolina Home

Yield, about 36 cookies.

Christmas Vanilla Sugar Cookies ~ From My Carolina Home

Christmas Vanilla Sugar Cookies

3-1/4 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter flavor shortening
2 eggs
2 tablespoons fat free half and half (or milk)
2 teaspoons real vanilla extract
1-1/4 cups white granulated sugar
1/4 cup light brown sugar
Icing
1 egg white
1/8 teaspoon cream of tartar
1-1/2 cups powdered sugar
1/2 teaspoon real vanilla extract

Mix flour, baking powder and salt in a bowl and set aside. Beat shortening and eggs for about 30 seconds to break up the shortening and begin to emulsify the eggs.  Add vanilla extract and half-and-half and mix in.  Add granulated sugar in two parts, creaming well between additions. Add light brown sugar and beat until smooth. Turn mixer to lowest speed and gradually add flour mixture to stir in. Finish mixing with a spoon, only until dough comes together. Turn out onto a sheet of plastic wrap and mash together into a loaf. Wrap in plastic and refrigerate at least 2 hours or overnight. When you are ready to bake, preheat oven to 350 degrees. Take the dough out of the refrigerator, and roll out in small portions to cut out the shapes. Knead the scraps together and re-roll to cut out more cookies. Bake on cookie sheets 8-10 minutes, the cookies will not get brown but they will puff up. Let cool on the cookie sheet for one minute, then transfer to racks to cool completely. Mix up icing using a hand mixer, and frost each cookie. Add decorations while the frosting is sticky. Let them dry on racks on the countertop for a couple of hours to harden the icing. Try to stay out of them, LOL!! Yield, about 36 cookies.

Christmas Vanilla Sugar Cookies ~ From My Carolina Home

Here’s a pdf with the recipe for you!  Christmas-Vanilla-Sugar-Cookies

Christmas Vanilla Sugar Cookies ~ From My Carolina Home

Do you make sugar cookies for holidays?

 

Sharing

The Scoop

Celebrate and Decorate

Create Link Inspire

What’s Cooking Wednesday

Talk of the Town

Creating Christmas Crafting and Cooking

Foodie Friday and Everything Else

Saturday Sparks at Pieced Pastimes

Full Plate Thursday Christmas Edition at Miz Helen’s