Hodge Podge Slip sliding away
by 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.
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
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.”