A Life of Simple JoyReducing stress, increasing joy one post at a time!

Mr Diva works Saturday & Sunday. Today, he went into work later so we were able to enjoy a fabulous breakfast together. I know, it sound conceited of me to say that since If made breakfast but it was indeed fabulous. Nothing fancy but very good.

I made sausage links and pancakes. I used the microwave to get the sausage started and then browned them in a pan. I use the griddle side of my waffle iron to make my pancake. Just began using the griddle recently and find it is the very best way to cook my pancakes. I make great pancakes and they are sooo easy to make.

I like to use a “complete” pancake mix that only requires adding water. Started using this type of mix on camping trips and find I like it much better than the traditional mixes. Instead of water, I use club soda. Just use the same amount of soda as water called for in the recipe.  Use a bigger bowl because the mixture foams up when you add the club soda. The soda makes the mixture bubbly and the pancakes lighter.

I used to have problems with my pancakes being underdone in the center. Most instructions on the box say to flip the pancake when it begins bubbling lots. Instead, wait until the pancake begins to look dry on the top. It should be almost completely cooked when you flip it. All that needs to be done is for the pancake to brown on the second side.

Briefly heat the syrup in the microwave. Keeps the pancakes nice and hot. As a subtle touch, add flavoring to your pancake mix. Today, I added Bourbon vanilla. Comes from the Bourbon region of France. Has a stronger taste that regular vanilla and adds a wonderful flavor to your pancakes.

This was a great and relaxing way to begin our day. A Simple Joy for Mr Diva and me!

•    ½ lb butter
•    2 tablespoons granulated sugar
•    2 small packages cream cheese
•    2 cups flour
•    2 teaspoons baking powder

Preheat oven 350. Mix ingredients together. Roll out on floured surface. Cut with a glass (yes, a drinking glass.) Put a spoonful of apricot jam in the center of cookie. Bake 20 minutes. Sprinkle with powdered sugar when cooled.

•    1 cup butter
•    1/2 cup sifted confectioners’ sugar
•    1/2 teaspoon salt
•    1 tablespoon water
•    1 teaspoon vanilla
•    2 cups sifted all-purpose flour
•    1 cup rolled oats
•    red or green candied cherries
•    2 cups flaked coconut

Cream butter with sugar, salt, water and vanilla. Add flour and beat until blended. Stir in oats. Shape dough around cherries (whole cherries) into balls about 1 inch in diameter. Place on un-greased baking sheet. Bake in 350 oven 18-20 minutes. cool on racks. Dip cooled cookies into frosting, then roll in coconut. Let dry on rack.

Frosting

•    2 cups confectioners sugar
•    1/4 cup milk
•    few drops green food coloring
•    Few drops mint extract

Combine sugar, milk, food coloring and extract. Beat until smooth. Mixture will be thin.

•    1 package lemon cake mix
•    1 3 ounce package cream cheese, softened
•    3/4 cup milk
•    4 eggs
•    1 1/4 cup ground cranberries
•    1/2 cup ground walnuts
•    1/4 cup sugar
•    confectioners’ sugar

Blend cake mix, cream cheese, and milk; beat with mixer for 2 minutes at medium speed. Add eggs; beat 2 minutes longer. Mix cranberries, walnuts, 1/4 cup sugar; gently fold into cake batter. Pour into greased and floured bundt or tube pan. Bake in 350 oven for 1 hour or until done. Cool for 5 minutes in pan; turn out on cake rack. Dust with powdered sugar.

•    1/2 cup shortening
•    3/4 cup sugar
•    2 eggs
•    3 cups flour
•    4 teaspoons baking powder
•    1 teaspoon salt
•    3/4 cup chopped, drained maraschino cherries
•    1 cup chopped black walnuts
•    1 1/4 cups milk

Cream shortening and sugar together until light and fluffy. Add eggs and beat well.
Sift together flour, baking powder and salt. Dredge cherries and nuts in 1/4 cup of flour mixture. Add balance of flour mixture and milk alternately to creamed mixture. Stir in cherries and nuts.
turn into a greased 5 1/2×9 1/2 loaf pan. Bake in 350 oven about 1 hour. Cool completely and store in frig overnight before slicing.

• 1 cup sifted all-purpose flour
• 1/3 cup brown sugar
• 1/2 cup butter
• 18 well drained maraschino cherries, cut into halves
• 6 squares (6 ounces) semi-sweet chocolate, melted

Combine flour and sugar. Cut butter into flour until mixture resembles pie crust. Press into an 8×8 baking dish. Bake in 350 oven for 20 minutes. While warm, cut into 36 squares. Cool. Place squares in a wax paper lined pan. Place a cherry half on center of each square. Cover cherry with spoonful of melted chocolate. Chill in frig until chocolate hardens.

• 1 cup butter
• 2 cups sugar
• 4 eggs, room temperature
• 2 teaspoons vanilla
• 3 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• Sauce:
• 1 cup sugar
• 1/2 cup butter
• 1/4 cup water
• 1 tablespoon rum extract

Cream butter until light. Gradually beat in sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift together dry ingredients; add to creamed mixture alternating with milk, beat thoroughly after each addition. Turn into greased bundt pan. Bake in 350 oven for 70 minutes or until cake springs back when tested. Place cake in pan on rack to cook.  Pierce cake with fork. Pour hot sauce over cake. Cool thoroughly before removing cake from pan.

To prepare sauce: Heat sugar, butter and water in pan until butter melts, do not boil. Add rum extract.

• 1 cup sugar
• 1/4 cup shortening
• 1 egg
• 3/4 cup milk
• 1 teaspoon shredded orange rind
• 3/4 cup orange juice
• 3 cups sifted all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup finely chopped dried apricots
• 1/2 cup chopped walnuts

Cream sugar and shortening; beat in egg. Blend in milk, orange rind and orange juice. Add sifted dry ingredients. Stir in apricots and nuts. Pour into greased loaf pan. Bake in 350 oven 65-70 minutes. Cool; remove from pan. Wrap in foil and store overnight in frig before slicing.

I found this recipe online. My husband’s family is Dutch so I found it interesting this is a Dutch tradition. I wanted to share this with you.

Advent Cookies

• 2 small acorn squash, cut into half, seeded
• 1/2 pound pork sausage
• 1/4 cup chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons chopped green pepper
• 3/4 cup bread crumbs
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 3/4 cup bread crumbs

Preheat over 350 degrees.  Place the squash cut side down in a shallow baking dish. Bake for 45 minutes or until tender. Scoop out and mash the pulp, reserving shells.

Brown sausage with celery, onion, and green pepper in a skillet. Add the mashed squash, 3/4 cup of bread crumbs and salt; mix well.

Spoon sausage mixture into the squash shells. Mix butter and second 3/4 cup bread crumbs. Sprinkle mixture around edges of squash. Bake for 10 minutes.