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Snickerdoodles

On May 30, 2011, in Baking, Desserts, Recipes, Susan M. Voss, by Susan M. Voss

Preheat oven to 350°. Beat sugar and margarine with a mixer on medium speed until well blended. Add egg and vanilla. Add flour, baking powder, and salt and beat on low speed until a stiff dough forms. Form dough into 1” balls. Mix remaining sugar with cinnamon in a small bowl. Rolls dough balls in cinnamon mixture until coated and place on lightly greased cookie sheet, about 2” apart.

Kids’ Cooking

On May 30, 2011, in Susan M. Voss, What's Cooking Today, by Susan M. Voss

Our son is a pretty good eater. He likes a variety of foods and is never happier than when he’s eating freshly steamed broccoli, braised lamb shank, or roasted chicken. The vegetables on his plate are usually the first to go. He’s terrific. Every once in a while though, I cook what I consider to be kid food. For me that means chicken fingers and French fries.

Play Group Snacks

On May 1, 2011, in Susan M. Voss, What's Cooking Today, by Susan M. Voss

My son and I have a wonderful group of friends from our weekly play groups. We rotate houses and while the kids play, we moms have a chance to talk, and when you have a two year old, it’s nice to talk to an adult sometimes! This past week, I hosted two play groups.

Gluten Free Oatmeal Raisin Cookies

On May 1, 2011, in Baking, Gluten Free, Recipes, Susan M. Voss, by Susan M. Voss

Heat oven to 350°. Beat margarine and sugars until creamy then add eggs and vanilla. Mix together flour, baking soda, and salt and add to mixture. Stir in the oats, raisins, and nuts. Drop by tablespoons onto ungreased cookie sheet. Bake 10-12 minutes until golden brown. Cool for one minute on the cookie sheet and then move to a cooling rack.

Saint Patrick Irish Cheddar Soup

On March 14, 2010, in Cooking & Baking, by Editor

Clean, peel, and dice vegetables. Melt margarine in a soup pot and sauté the vegetables lightly for 3 minutes, stirring frequently. Add stock, garlic, and seasonings. Bring to a boil and then cover the pot and let it simmer for 30 minutes. Blend the soup, either in a blender and return to the pot, or use a hand blender. Add milk and cheese and reheat the soup but do not allow it to boil. Serve hot.

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