Wednesday, December 17, 2008

One Super Busy Day!

Tuesday was one super busy day! By 9 o'clock in the morning, the boys and I had made two huge batches of this beautiful treat for our Drake Bible Study students:

Fancy Christmas Corn
3 quarts (or 12 cups) of popped popcorn
1 C sugar
1/2 C butter (one stick)
1/4 light corn syrup
1/4 t baking soda
1/2 t vanilla
food coloring optional
Combine sugar, butter, and corn syrup. Bring to a boil, let it boil for 2 minutes until golden in color. Stir in baking soda and vanilla (and food coloring if desired). Pour over popcorn and mix. Lay out on a baking sheet to let cool. (If you use margarine instead of butter, you will need to bake this at 170 degrees for one use real butter!)
Break apart into pieces and enjoy.

After that, we made a big batch of these:

Snow Capped Ginger Snaps
1 c. shortening
1 1/2 c. sugar
2 eggs
4 c. flour
1 tsp. ginger
2 tsp. soda
2 tsp. cinnamon
1 c. molasses

Mix in order listed. Make balls of dough the size of walnuts. Roll balls in granulated sugar. Place on ungreased cookie sheets. Bake at 325 degrees until lightly browned and tops are cracked. Makes a lot. (I love the easy, straight forward instructions. This recipe is from "Pauline" in the 1980's edition of the Estherville United Methodist Church cookbook--lovingly known as the "green cookbook" in the Nelsen family.)

We finished off our morning with a very special cake for our new friend, Chelsea. She is Caitlin's sister. These poor girls do not have a mom involved in their lives, so I love to take every opportunity I can to love on them!

Raspberry Cream Cake

Isn't she cute? Chelsea was so sweet about the whole birthday cake. She even said it was the best birthday cake she had ever had in her entire life. Kind of makes you want to buy her the world! (We actually had this cake on Wednesday...her real birthday. I love how God works things out like that...throw in a little snow, a canceled Bible Study, a rescheduled Bible Study, invite everyone over for supper and a have birthday party!)

Raspberry Cream Cake
1 box vanilla cake mix (I know, I just blew my secret!)
1 c. whole milk
4 eggs
1/3 c. butter (softened)
Mix ingredients well. Pour into 2 well-greased cake pans. Bake according to directions on the box. Cool.

For filling: Mix 1/3 c. raspberry preserves with 1 1/2 c. whipped topping.

Frosting: One can of Betty Crocker Whipped Cream Frosting (shhh...that's my other secret!)

Crumb topping: 1/4 c. cold butter, 1 c. powdered sugar, 2 T. flour, 1 tsp. vanilla. Cut together with pastry blender and sprinkle all over top of cake.

That was my Tuesday...rush, rush, rush! Only to have everything canceled due to the snow! Oh well! We enjoyed a nice fire in the fireplace and a peaceful evening at home! Plus, Wednesday turned out pretty well too!


Alisa said...

How do you do it, Londa?