Hodge Podge Slip slid­ing away

by June McInnes

The McLeod River Post - - Points of View - June McInnes

So, we’ve slipped qui­etly into Septem­ber. Where did the time go? To me it felt like the sum­mer was stretch­ing be­fore us and then bam, it’s Septem­ber al­ready. Wow is all I can say. This makes me feel like I should be col­lect­ing my can­ning jars and get­ting my Hal­loween things ready. I love the change in the sea­sons and mov­ing to­ward au­tumn.

That’s my favourite time of year, the crisp­ness of the air, the golden leaves, ap­pre­ci­at­ing my fluffy blan­ket whilst cud­dled up in a chair by the fire af­ter the day’s works done. Septem­ber al­ways makes me feel like I should put down the things of sum­mer and get busy with win­ter pro­vi­sions. I’m look­ing for­ward to putting out Hal­loween dec­o­ra­tions and bak­ing cook­ies, can­ning fruit and mak­ing pick­les, jams and chut­neys for the fam­ily.

Of chop­ping wood and do­ing yard work be­fore the snow hits. To me there’s some­thing won­der­ful about au­tumn. The prom­ise of a white Christ­mas is al­ways ex­cit­ing to me. I love to go out­side as it starts to snow for the first time, be­fore it pitches for win­ter and look at it, catch snowflakes on my sleeve and look at them, lis­ten to the still­ness of the gar­den as the snow falls. Sit out­side for a while with a hot cho­co­late and just en­joy the mo­ment.

Here’s a recipe that I like to bake, it freezes well wrapped in foil and works well as a Christ­mas cookie too if you want to make ahead of time.

But­ter Cook­ies

2 cups of all pur­pose flour 1/2 tea­spoon of salt 1/4 tea­spoon of bak­ing pow­der 1 cup of soft­ened but­ter (2sticks) 1 cup of sugar 1 large egg 1 tea­spoon of vanilla

Method

Sift the flour and bak­ing pow­der into a sep­a­rate bowl. Next beat the but­ter un­til creamy.

Add the sugar and con­tinue beat­ing un­til it’s fluffy. Add the egg and vanilla and con­tinue beat­ing un­til it all well com­bined. Grad­u­ally add the flour mix and beat un­til it forms a dough.

Place be­tween 2 sheets of wax pa­per and roll into logs about 1 1/2 inches long.

Wrap and place in the fridge for about 4 hours un­til firm.

When firm, take out and cut into cook­ies us­ing a sharp knife. Place on a greased cookie sheet and bake in a pre­heated oven (375F, 190C, Gas mark 5). For 10 - 12 min­utes un­til golden. Cool on a wire rack.

Note: Cookie dough can be kept in the fridge for up to five days be­fore us­ing and can even be frozen prior to use. Some­times I add coloured sprin­kles to the dough be­fore cook­ing to change their ap­pear­ance or I dip part of them in ic­ing or driz­zle them with cho­co­late just to mix it up a lit­tle. Happy bak­ing.

I look­ing to en­joy the last of the sum­mer and then be ready for au­tumn as they say ....

“Win­ter is com­ing.”

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