Welcome to the Cookbook

Hello FHE sisters!

Just thought I would welcome all of you and whoever else visits our blog. I hope this is helpful and you find just the right recipe you were looking for. Please feel free to email me with recipes you would like to add for our enjoyment. If you have a picture of your dish I would love to have that as well so I can post it along with the recipe. We would also love to hear in the comments how a posted recipe turned out for you, if you made any adjustments to the recipe that turned out wonderful, or just a quick hello.

I look forward to hearing from all of you!

Enjoy!

Buttercream Frosting

Recipe from Megan Fly, courtesy of Jamie Cooks It Up!

This was the frosting on the sugar cookies at February's relief society activity.

Buttercream Frosting (scroll down to see frosting recipe)

Ingredients:

• 1/2 Cup butter
• 1/2 Cup Crisco (butter flavored)
• 3 1/2-4 Cups powdered sugar
• 1 tsp vanilla
• 2-3 Tbsp milk

Directions:

1. Beat your butter and crisco together. Add vanilla to mixture.
2. Add the powdered sugar together bit by bit. Also add milk bit by bit. A little powdered sugar, a little milk, until you have the desired consistency. You want it to stick to your finger just a little. Sticking to you too much? Add more powdered sugar. Not sticking to you at all? Add more milk.
3. Once you have your desired consistency, mix for 2-3 minutes. This will make the frosting nice and smooth.
4. Spread on cooled cookies.

Sugar Cookies

Recipe from Megan Fly, courtesy of Jamie Cooks It Up!
This was the recipe I used for the cookies at the "What to do in and around Boise" activity in February. Frosting recipe to follow in another post.

Sugar Cookies
Time: 90 minutes
Yield: About 48 cookies

Ingredients:

• 1 C butter
• 2 C sugar
• 2 eggs
• 1 C sour cream
• 1 tsp vanilla
• 1/2 tsp baking soda
• 4 tsp baking powder
• 1/2 tsp salt
• 4 1/2 C flour
• Dash nutmeg

Directions:

1. Mix the butter, eggs, and sugar together for about 2 minutes.
2. Add the sour cream and mix for another 1 minute.
3. Add the vanilla and mix..
4. Add the dry ingredients and mix just until incorporated.
5. Refrigerate for 1 hour.
6. Preheat oven to 350 degrees. Remove dough from refrigerator. Spray counter with cooking spray and dust with a bit of flour.
7. Take 1/3 of the cold dough and pat it all over with a bit of flour. Not too much, you don't want it to be dry; just enough to keep it from sticking.
8. Dust a rolling pin with flour and roll the dough out. It should be at least 1/4 inch thick. I usually make them closer to a 1/2 inch because I like them soft.
9. Cut into shapes and place on a greased cookie sheet. Repeat steps 7-9 until all the dough is used up.
10. Bake for 7 minutes and watch closely. Take them out of the oven when the bottom edges are just starting to turn golden. Then let them finish cooking on the hot cookie sheet for a few minutes.
11. Remove to cooling rack. Frost when completely cooled. (See additional post for buttercream frosting)