Farm Breakfast at Farmtails

Yummy waffles with pure Vermont maple syrup is the ultimate breakfast along with a couple of eggs of course! We don't eat these often but they are a fun change. Check out the cute animals! I have linked to the site where I purchased the waffle maker and mix in case anyone out there wants to eat a waffle cow, a waffle barn, a waffle pig or my favorite, a waffle chicken! The waffle/pancake mix is truly good as I have tried several and this one rules. Have a fun virtual farm breakfast!

The mix and the VillaWare waffle iron came from Stonewall Kitchen, but ST no longer carries the farmyard waffle iron. I also checked Amazon but it is currently sold out but might be on back order.



You gotta have the best syrup in the world!






Looking at my favorite chicken...ummm, might make some this morning!

Baking At Its Best - Picture Cookies

On the December 2008 issue of Martha's Living magazine, I was instantly drawn to the most beautiful cookies! No gooey layers or sloppy ingredients, just simple shapes but with little scenes etched on the tops each cookie. A horse drawn sleigh in front of a farmhouse, a snowman, birds, flowers, bunnies, religious icons; the designs were intricate and eye catching. I discovered these cookies have been around for 100's of years and are named Springerle cookies. I wanted these molds! They were mostly made of wood and one could hang them for a unique kitchen decor. Go to http://www.houseonthehill.net/ so you can see what I am describing. This is a small company located in Massachusetts and they were flooded with orders when I called (and omitted some of the molds I wanted), but now I am sure business has calmed down.

The springerle cookies require a 24-hour drying period so I decided not to try that recipe but found in the little book that accompanied my order, several other recipes including the best sugar cookie...Vanilla Sugar Cookie. Unlike any other sugar cookie recipe, this one requires dissolving the sugar so have fun and try them yourself! They come out soft and tender and can be stored for up to a week in a metal tin. You can even purchase the special paint and give them some color! Try them with your favorite hot tea on a dismal rainy day (it rained yesterday!).

Grammie's Old Fashioned Gingerbread

I have been so good for the past few days not eating sweets and I even lost a couple of pounds...but, the old nasty rainy day got to me. Perfect excuse for baking! My grandmother, Gertrude, daughter of Great Grammie Fred, was wonderful in the kitchen. I only have a few of her recipes but hope to find more soon. You can see Grammie by scrolling down to the bottom and clicking on Floyd Fuller, Vermont's Legendary Horseman, or by clicking this phrase. Check out Great Grammie while you are at it, I am sure most of Gertrude's recipes come from this neat lady. I am a lucky girl!

Grammie's Old Fashioned Gingerbread

Begin with 'almost' a stick (1/2 cup) of butter... I cut off a tablespoon

1 cup white sugar, blend after each ingredient

Add 2 eggs, then add 1/2 c Brer Rabbit molasses

In sifter: add 2 c pastry flour (I used all purpose), 2 tsp baking soda, 1 tsp ginger, 1 tsp cinnamon

Boil 1 cup water

Alternate, adding the sifted dry ingredients then some boiling hot water to the molasses mixture.

This will be a thin batter, pour into greased cake pan... I use a glass 11x7 pan. 350 oven but if using glass decrease to 325 for about 35-40 minutes.

So light, so delicious with whipped cream, and ummm, such old fashioned goodness.

In Need of Comfort Food...Butterscotch Bars!

Today was a plain old drab day. The weather remained cold at 34 degrees and the gray sky denied us Leo's a glimpse of our treasured ruler, the Sun! But... the evening was perfect for baking. With all the chores completed, the barn babies back in their comfy home from turnout, and the deer and bird bellies full from corn and seed; something sweet was beckoning in my brain. Hmmm, what to make? I found my Aunt Joyce's Butterscotch Bars recipe. 'Annie' Joyce hails from Vermont and is one of the best cooks I know!

Ready?....barely melt one stick (1/2 cup) of unsalted butter (slice in chunks for a faster melt) on low heat then add 2 cups of Domino brown sugar. ( Domino bakes the best) Bring to a light bubble which will take at least 10 minutes of constant stirring. Turn off the heat. Transfer the mixture to a large mixing bowl. This will help it cool out quicker. (Preheat your oven to 350 or 325 if you use glass baking pans) Once the mixture cools down to 'warm', add 2 eggs, but one at a time. Beat thoroughly. Add 1 tsp. vanilla. Then sift in 2 cups all purpose flour mixed with 2 tsp. baking powder and 1/4 tsp. salt. Add 1 cup coconut and add 1 cup of walnut pieces if you like nuts. If you are a dough eater, time to taste! Bake in a greased pan for about 30-35 minutes or until your toothpick test comes clean. Simple, easy and irresistible!