Hello all, Grandma Margie fell Wednesday at Lambert's in Sikeston. What a way to go hugh!
She broke her left wrist and left femur/hip. She had surgery Thursday afternoon to pin the hip and place an external positioner on her wrist. She will probably stay in the hospital until next week. Before surgery she was smiling and as your Dad said "acted like she was going on a cruise." She came through the surgery fine, I will check on her this evening. If you have time a phone call or card to St. Francis Hospital would be much appreciated, I'm sure. When I visited her Wednesday night she ask about each of you specifically. Love you all, be safe.
MOM
Friday, February 13, 2009
Saturday, February 7, 2009
Pennsylvania Dutch Anise Drops
Here's the anise drop recipe Audrey gave me from the paper.
Ingredients
2 eggs
1 cup sugar
1/4 teaspoon anise extract
1 & 1/2 cups flour
1/4 teaspoon baking powder
pinch of salt
Beat eggs. Add sugar and anise and beat mixture until fluffy and frothy. Add flour, baking powder and salt. Grease cookie sheet and drop by teaspoonfuls close together. (Dough is stiff) Let set uncovered for 8 to 10 hours. Bake in 350 degree F. oven for 5 to 6 minutes. Cool. Batch may be doubled. This forms its own topping. 1/2 teaspoon lemon flavoring instead of the anise is also good.
Ingredients
2 eggs
1 cup sugar
1/4 teaspoon anise extract
1 & 1/2 cups flour
1/4 teaspoon baking powder
pinch of salt
Beat eggs. Add sugar and anise and beat mixture until fluffy and frothy. Add flour, baking powder and salt. Grease cookie sheet and drop by teaspoonfuls close together. (Dough is stiff) Let set uncovered for 8 to 10 hours. Bake in 350 degree F. oven for 5 to 6 minutes. Cool. Batch may be doubled. This forms its own topping. 1/2 teaspoon lemon flavoring instead of the anise is also good.
Rice Puddin
I've been making some killer stovetop rice pudding lately...I make it with arborio rice and a vanilla bean (you can get them at Costco, 10 for $15!) I do it in an old non-stick K-mart Martha Stewart 2-quart saucepan, and stir during commercial breaks. If you're doing it in a vessel that's not non-stick, stir a little more frequently. As the Brits would say, it's dead easy, and absolutely fantastic if you like rice pudding. Rufus and I ate the last batch before I could take a picture, but here's the recipe...
Stovetop Rice Pudding (from Cook's Illustrated)
We prefer pudding made from medium-grain rice, but long-grain is perfectly acceptable if that’s what you happen to have on hand.
Ingredients
1/4 teaspoon table salt
1 cup medium-grain rice (white), or long grain white rice
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup granulated sugar
1 1/4 teaspoons vanilla extract (if you're using a bean, add it with the milk and omit the extract)
Instructions
1. Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)
Stovetop Rice Pudding (from Cook's Illustrated)
We prefer pudding made from medium-grain rice, but long-grain is perfectly acceptable if that’s what you happen to have on hand.
Ingredients
1/4 teaspoon table salt
1 cup medium-grain rice (white), or long grain white rice
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup granulated sugar
1 1/4 teaspoons vanilla extract (if you're using a bean, add it with the milk and omit the extract)
Instructions
1. Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)
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