Bird Nest in Winter Poem and Card

Birds Nest in Winter sketch in ink with poem by MaryMcandrew
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This is a sketch I did the other day while out walking in my field, I posted on my website blog about it here. After I created a card for it and wrote a poem, inspired by this drawing of a birds nest. Please click to see it in my shop, you can add whatever words you want inside and change the color on the front!

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Grandma Judge’s Peanut Butter Cookies

Nothing like stacks of home made peanut butter cookies!

This has to be one of my favorite recipes, these cookies come out light and crispy and you’ll be grabbing a glass of cold milk to dunk them in before long.

Here’s the ingredients:

1 c shortening

1 c sugar

1 c brown sugar

2 eggs

1 tsp vanilla

3 c flour

1 tsp salt

2 tsp baking soda

1 c peanut butter

1. Cream the shortening and sugars well, then add the eggs and vanilla. Mix well.

2. In another medium size bowl, put the flour, baking soda and salt and mix. I use a whisk to mix it together. Now add it to the creamed mixture.

3. Add the peanut butter and mix well.

4. Put balls on ungreased cookie sheet and squish gently with a fork.

5. Bake at 375 degrees for 10-12 minutes.

cookie dough in the mixer

make balls of dough with your hands

If the dough is a little dry, just kind of push the dough together more than roll it. Sometimes I put dough in the refrigerator to bake the next day, these will get just a bit dry but still work fine.

pressing with a fork

Gently press with a fork after putting on the cookie sheet. If the dough is a bit dry (see above) then you can use your fingers to gently press the sides of the dough in as you squish.

Peanut Butter Cookies

Ahh…excuse me while I go pour that glass of cold milk! Click on the note card I created below, it has the recipe printed on it so you can cut it off and have a glossy photo recipe card! In my Zazzle shop.

Peanut Butter Cookie Recipe Card by MaryMcandrew
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Grandma Judge’s Oatmeal Cookies

stacks of cookies...yummm

This is a recipe my mom made every year at Christmas and sometimes during the year because they were so popular with us; it was from her mom, my Grandma Judge. They are a light and crispy cookie that have several spices in them. My mom used the Quaker 5 minute oats but because I buy the whole rolled oats, I use that, they have a bit more texture but the same great taste. I also add chocolate chips to half of the dough because, well you know…gotta love chocolate chips!

Here’s the ingredients list first:

1  1/2 c sugar

1/2 c brown sugar

1 c shortening (crisco or other brand of vegetable solid white short.)

2 Tbsp milk

2 eggs

2 c flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

2  1/2 c oatmeal (uncooked!)

1 c raisins

1 c nuts (we use walnuts but you can use pecans or whatever floats your boat)

1 c chocolate chips…optional, I add this but then just throw in more until it looks well saturated with chips..hee hee…

Here’s the easy instructions with some photos following, have fun!  (ALWAYS  WASH your hands first!!)

1. Preheat your oven to 375 degrees.

2. Put the sugars and shortening in mixer bowl and cream until fluffy.

3. Set your flour sifter in a medium bowl, put the flour followed by the spices and powders into it and sift into the bowl.

4. Add the flour mixture to the creamed mixture using a small measuring cup, add some then let it mix in, add more, let it mix. Scrape down the dough sometimes from the sides of the bowl. Oh yes, do it on low so it doesn’t ‘puff’ out all over!

5. With mixer still on low, add oatmeal and mix well.

6. Add nuts and raisins and mix well. It’s a stiff dough and will climb up the bowl, tame the beast by pushing it back into the bowl. You can add those chips now, or wait and bake half this dough, then mix in some by hand to the remaining dough.

7. Use a teaspoon to scoop up a bit of dough and put on a lightly greased cookie sheet. I can fit 12 on one sheet and just spray a bit of vegetable oil spray on it then rub it around with your hand. If you don’t have that you can use the solid shortening and rub it on with your hand or a paper towel. (Don’t be afraid to use your hands, you’ll be washing them a lot and the oil is good for them!)

8. Bake 10-12 minutes. In my oven it takes 12 minutes. Then remove them with a spatula/pancake turner to cool on a rack.

Click on any picture to see enlargement.

mixing the dough

Add a little at a time and let it mix well after each addition.

smashing the nuts

I don’t ever chop nuts anymore, I put them in a ziplock bag (the heavy freezer bags are best) and then I gently whack them with the side of a meat tenderizer. Can you gently whack something? It’s great, no mess, no flying nuts onto the floor, just smash then pour them into your measuring cup. (no need to seal the bag, just don’t overfill it)

oatmeal cookie dough filled with goodies!

cooling on the rack

cookies close up

stacks of cookies...yummm

Time to call the munchkins in to eat ’em! Oops, they smelled them a long time ago and are already snitching some!

Click on the picture below to see a Note Card I created with the recipe printed on the back of the photo, you can cut it off and have a recipe card with a glossy photo! Great idea to send someone who loves to bake.

Oatmeal Cookie Recipe Card by MaryMcandrew
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