Melt-in-your-mouth Shortbread

Just four ingredients yet these simple cookies have the most amazing flavor and texture. I made these cookies quite a few times for my Fairwinds adopted grandparents and they loved them!! The trick really is in the whipped butter. Whip, whip, whip, and you could probably whip it some more. When the butter is light and fluffy your cookies will be light and fluffy.

Melt - In - Your - Mouth Shortbread

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Whip butter with an electric mixer until fluffy (whip lots). Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, them on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.

3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Servings: 24

Cooking Times
Preparation Time: 10 minutes
Total Time: 25 minutes

God bless,

Sarah

Pumpkin Bread

Nothing quite matches the smell of fresh baked bread. Especially sweet breads!! This bread is so moist and delicious. It  makes my favorite breads list :) One great thing about this bread is that it can be made on a whim. Keep a can or two of pumpkin on hand and your good to go!

Pumpkin Bread

1 cup canned pumpkin
1/2 cup oil
1/3 cup water
2 eggs
1 1/4 cup sugar
1 3/4 cup flour
1/2 tsp baking soda
1/2  tsp cinnamon
1/2 tsp salt
1/2 cup nuts and raisins (Optional)

1. Preheat oven to 350° and grease your pans.

2. Stir together pumpkin, oil, water, and eggs.

3. In another bowl stir together the sugar, flour, baking soda, salt, and spices.

4. Combine the dry and wet ingredients and stir until well mixed.

5. Pour into pans and sprinkle with cinnamon and sugar.

6. Mini loaves 25 to 30 minutes, large loaf 45 to 55 minutes.


Blessings,

Sarah

Sesame Tempura

After talking on chat last night about food and our love of food I was inspired to pick up this blog where Amie and I left off :) Sorry for the sabbatical. Speech and debate, sickness, and some crazy busy activities took over our schedule.

This recipe is from the Rachael Ray show. The first time we tried it everyone loved it!

SESAME TEMPURA

Ingredients

• For the dipping sauce:
• 1 cup light Tamari
• 1/2 cup water
• 1/2 cup rice wine vinegar
• 1 inch ginger root, thinly sliced or grated
• 1/4 tablespoon honey or agave
• 1/4 tablespoon toasted sesame oil
• Peanut oil or other frying oil (some vegetable oils have Omega-3 and extra nutrients added to them)
• Your choice of: Shrimp, shitake mushroom caps, trimmed and blanched baby carrots, large spinach leaves, snap peas, green onions, thinly sliced sweet potatoes, thinly sliced radishes

For the batter:

• 1 cup flour
• 1 cup rice flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 2 cups club soda
• 3 tablespoons regular or black sesame seeds

Preparation

In a bowl, combine ingredients for the dipping sauce and divide among 4 small ramekins.

In a large pot over medium-high heat, heat 3 inches of oil. Arrange shrimp and/or vegetables near the stove for quick dipping and frying.

Whisk the dry ingredients for the batter together then whisk in the club soda to combine. Stir in the sesame seeds. Using a slotted spoon or spider, dip shrimp and/or vegetables a few pieces at a time, into the batter then add to the hot oil and fry until golden. Remove to baking rack set over a baking sheet to drain. Allow oil to reheat before frying the next batch.

Serve tempura with dipping sauce alongside.

We especially loved the carrots, sweet potatoes, and green onions. Green onions were my personal favorite. We didn't really like the texture of the spinach.

This meal is also a great way to use up leftover produce. Whatever you have on hand dip and fry!

Till next time,

Sarah