Sew What’s Up Presents
The Sew What’s New Archive
This archived content is from Mary Wilkins’ sewing and
quilting message board “Sew What’s New,” which was
retired in August 2007. It is being provided by
“Sew What’s Up,”
which serves as the new home for many members of “Sew What’s New.”
From: MaryW
Date: 11-28-2003, 01:00 PM (1 of 18)
These are Button Cookies and I couldn't resist posting the recipe here. Shortbread with holes.  Super simple. Maybe hubby will make us some. 3/4 c. soft butter 1 c. powdered or icing sugar 1 egg 1 tsp. almond extract 2 1/2 c. all purpose flour 1/4 tsp. salt Cream butter and sugar, beat in egg and almond extract. Mix flour and salt, add to butter mixture and mix well. Divide in half and chill for an hour. Roll out each half of dough 1/4" thick and cut into 2" cookies. Place cookies on greased cookie sheet Make indents with a drinking straw to resemble buttonholes. Bake at 350 for 7-9 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 3 doz. My grandson will clean these up over the weekend.
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542 
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From: dmoses
Date: 11-28-2003, 01:59 PM (2 of 18)
Hey, those would make a cute gift for a sewing friend...maybe put them in a reusable container that has been covered in sewing-themed fabric...or any fabric, really. 
Take care,
Donna |
User: dmoses
Member since: 02-22-2002 Total posts: 964 
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From: MaryW
Date: 11-28-2003, 05:33 PM (3 of 18)
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Yes, and I was thinking of little jam streaks to look like thread between the holes. Or hang them from the tree with narrow ribbon.
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: bren
Date: 11-28-2003, 10:09 PM (4 of 18)
Mary I can't believe it ... I am so excited!!! you posted the cookie recipe I Lost years ago ... I've been looking for it for a long time... easy to make and very good ... I use to put a cherry in mine... You made my Christmas...I have a great big hug for you ... Thanks so much. I can't wait to make a batch. 
Bren:
Don't let anyone ...Live Rent Free In Your Head |
User: bren
Member since: 11-30-2002 Total posts: 489 
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From: MaryW
Date: 11-30-2003, 07:12 PM (5 of 18)
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Well, I am so glad I could help out. Now, send me some. LOL.
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: Pudge99
Date: 11-30-2003, 09:36 PM (6 of 18)
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Here is my favorite holiday treat. Not really a recipe of my own but an idea I once had. I hate pie crust. So one Thanksgiving I had a crazy idea. I made my pumpkin pie with graham cracker crust(the premade kind from the grocery store). The pumpkin just soaks right into the graham crackers. So it looks like there is no crust but it holds together.
Gina
Pictures of my successes and failures Pfaff 2040 Janome Mylock 134D Singer Futura CE-100 w/ Autopunch Husqvarna Viking 3D Sketch |
User: Pudge99
Member since: 10-30-2001 Total posts: 1375 |
From: Mother in Law
Date: 11-30-2003, 11:19 PM (7 of 18)
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Thanks so much Mary for the recipe. I love to cook and bake and this is the season to do it. LOL Bren and anyone else if you need a recipe that you've misplaced you can look at this site and they have all kinds of recipes. www.allrecipe.com |
User: Mother in Law
Member since: Total posts: |
From: Bama
Date: 12-21-2003, 10:16 PM (8 of 18)
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Mary, Allie and I made the button cookies today. They were ALMOST too cute to eat. We're going to make more to give to our neighbors and add little criss-crossed threads by piping colored icing through the holes. Thanks for sharing.
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User: Bama
Member since: 03-21-2000 Total posts: 2116 
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From: MaryW
Date: 12-22-2003, 09:45 AM (9 of 18)
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Motherinlaw, why don't you move next door to me. I would happily receive all your cooking and baking. LOL.
MaryW
owner/editor of Sew Whats New |
User: MaryW
Member since: 06-23-2005 Total posts: 2542
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From: Magot
Date: 12-22-2003, 12:41 PM (10 of 18)
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I need Susie next to me so she can make crawdads so get in line!
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626 
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From: Mother in Law
Date: 12-22-2003, 01:03 PM (11 of 18)
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Mary I could have been a sorority cook for a boys dorm. I love to watch people eating my cooking and enjoy it. I know most boys have a hugh appetite so that's why I'm saying boys dorm. I rarely cook small portions even when it's just hubby and me I always have some left for a drop in, which is usually the case. Last night I had fish and frys and my granddaughter dropped in and she ate and I still had 2 peices of fish left over. As long as someone eats I'll cook, it's my second love. (first being grandkids). Then of course there is sewing which is my sole addiction. But to get back to coming and being your cook. I'd love to but your winters are too cold for me. It would have to be in summer. LOL Have a good Christmas and a safe one. Love Susie |
User: Mother in Law
Member since: Total posts: |
From: Mother in Law
Date: 12-22-2003, 01:10 PM (12 of 18)
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Jan have you ever eaten CrawDads? Oh they are hiding in their holes right now it's too cold for them to come out. They live in the mud. Some even have little volcano holes they make above ground which look like a volcano. The water table here in South Louisiana is below sea level so when you dig about a foot or so you hit water most of the time. The crayfish love ditches and swampy areas, but when it gets cold they hid in holes in the mud. I'll send you all some good recipes after Christmas that are easy and very good. Truly South Louisiana cooking. Bon Appitete!!! LOL Bren has been here and seen the holes I'm talking about she thought they were really funny. Merry Christmas everyone and a safe one too.  Susie
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User: Mother in Law
Member since: Total posts: |
From: Magot
Date: 12-22-2003, 02:29 PM (13 of 18)
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Not native to UK Susie, I have enough trouble trying to work out what they look like let alone trying to cook 'em. My dad was off the "if it moves, I can eat it" school of cooking so I try anything once. Can't eat ginger though - gives me a bad belly!
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Mother in Law
Date: 12-23-2003, 01:06 AM (14 of 18)
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Awwww Jan I just pictured you talking the queens English. I didn't know you weren't from UK. We eat most anything here. I should say they eat most everything here. I'm not a big fan of oysters I love to smell them frying but I can't cultivate a taste for them. A Crawdad taste and looks like a Lobster. It's smaller than a lobster and is more tender than a lobster. It absorbs seasonings better than the lobster because of it's tenderness. We us them in all kinds of dishes, if you can use shrimp in a dish you can substitute and use crawfish. As they say here "whatever floats your boat" After Christmas Mary I will send you some recipes that are cajun in nature but anyone can fix them as long as you can get seafood. Shrimp or crab or whatever you have close to your area. I may have to mail you some seasonings as Emeril says to kick it up a knotch! Merry Christmas everyone, by the time it gets here I'll be tuckered out saying it to everyone. LOL Susie
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User: Mother in Law
Member since: Total posts: |
From: Magot
Date: 12-23-2003, 03:52 AM (15 of 18)
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Misunderstood me there Susie, I'm from the UK - it's the Crawdads that aren't! I'm so British you can smell the celt rising! Great Grandma traced the family tree and insisted that at some stage we had a spot of Spaniard from the Armada but then as far as I can work out so does everyone who comes from the West Country! I have caught native english shrimp in the streams arojnd cambridge - they are aprox. 3-5mm in length ( a Grandaddy would be ooooooo 1/4" long) Gonna take a lot of fishin! love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Mother in Law
Date: 12-26-2003, 10:36 PM (16 of 18)
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Oh Jan those are babies to us. We have some shrimp here that are 10 to 12 to a pound. They look like a small banana. The crawdad's are plentiful and the average size is 4 inches long and as big around as a mans thumb around. They come in season in the spring of the year. If we have a unusual rainy season on some occasions, they have come out the swamp and was all over the interstate Highway and people were out there with scoop shovels putting them in sack after sack. The cars on the highway was smashing them. It was a sight to see. I wish everyone could come to New Orleans once. This town is like no other. The people love to party and socialize. They are friendly and we love to eat and tell stories. The biggest thing here is eating and cooking food. We love to eat. Our next big thing here after the first of the year is Mardi Gras that's the party of all parties in New Orleans. Can everyone get Kidney beans where they are? Red Kidney bean. If you can let me know and I'll send you my recipe for those first. Cajun Red Beans and Rice. People in New Orleans eat them every Monday. That's the special of the day on Monday everywhere here. susie |
User: Mother in Law
Member since: Total posts: |
From: bren
Date: 12-26-2003, 11:07 PM (17 of 18)
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Bud we get Red Kidney beans here... send your recipe for those bean's ... I use them in Chilli con carni... When I cook LOL...They would starve if I was cooking there LOL.
Bren:
Don't let anyone ...Live Rent Free In Your Head |
User: bren
Member since: 11-30-2002 Total posts: 489
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From: Mother in Law
Date: 12-27-2003, 01:04 AM (18 of 18)
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Okay here goes the recipe for Red Beans and Rice New Orleans style 1 pound of dried Kidney Bean or Red Beans wash and inspect for trash mixed in the beans. 1 green bell peper chopped fine 1 large yellow onion chopped fine 3 toes of garlic (not the whole pod) chopped 3 stalks of celery chopped 1/4 cup olive oil Salt and Pepper to your taste 1/2 stick of butter/margarine (1/4 cup) 2 bay leaves 1/2 Tbsp. Cayenne Pepper 1/2 Tsp. of dried sweet baisle 1 Tbsp. dried parsley 1/2 Tsp. Thyme 1 or 2 pounds of smoked sausage, pickled pork, or seasoning Ham or any combination of these will be okay Start with at least one pound of one of them. Or use a little of each one until you have a pound or two pounds of meat. Place beans in pot with water or chicken stock covering beans about 2 inches above top of beans and bring to boil. Saute onions, celery, and bell pepper in separate skillet with Olive oil until onions are translucent. Mix in the rest of the dry seasonings mixing well. Put this in the pot with the beans. The butter/ or margarine you will need just before the beans are finished cooking. Brown meat in the same skillet as you sauted the seasonings until it turns just a little brown and then put this into the pot with the beans. Cover and cook on low heat stirring every once in a while until the beans are soft. You can add more stock or water if needed during cooking. Usually this takes about 3 hours to get to that point and you will need to add more stock as you go but remember, you can always add but it's hard to cook down the water if your beans are cooked and the broth is runny instead of thick and creamy. When beans are soft, with a flat bottom masher, mash some of the beans a little so that some of the beans make a thick sauce in the pot. Add the butter and cook until the beans get like a thick gravy. Another 30 or so minutes. Serve over white steamed rice. You can add hot sauce or pepper sauce if you like it spicy after you serve it. Be careful to take out the bay leaves also before serving. Bon Appetite This sounds hard but it's easy once you get it in the pot. The old timers use to fix this on wash day (Monday) because it could cook while they washed the clothes which is why we still have it as the special of the day every Monday in New Orleans. |
User: Mother in Law
Member since: Total posts: |
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