There was a time when I spent weeks planning my holiday baking.
I would spend at least one weekend baking, usually 10 or so different kinds of cookies.
Some went in the freezer, some we ate, but most of them were given away.
Giving away Christmas cookies…..
That’s what Drop in and Decorate ) is all about; founded by food writer Lydia Walshin of The Perfect Pantry (www.theperfectpantry.com):
The idea behind Drop In & Decorate is simple: bake some cookies; gather a group of family, friends, neighbors, co-workers, your worship group or book group to decorate the cookies together; donate the cookies to a nonprofit agency serving basic human needs in your own community.It’s a simple idea in a complicated world, and something anyone can do.If you’d like to host your own Drop In & Decorate® event, Pillsbury and Wilton would like to help.Pillsbury has donated 50 VIP coupons, worth $3.00 each, off any Pillsbury product — including sugar cookie mix, icing and flour — to be distributed, first come, first served, while supply lasts, to anyone who plans to host a Drop In & Decorate event (max. 5 coupons per person). And we’ll include a Comfort Grip cookie cutter, donated by Wilton, while our supply lasts.Write to lydia AT ninecooks DOT com for more info on how to get your free coupons and cookie cutters.
As for me, I don’t bake cookies for us any longer.
Our French neighbors really don’t quite know what to do with them.
But, more importantly, mon mari’s favorite part of the cookie baking weekend was eating a half dozen or so of each kind within 2 minutes of them coming out of the oven….
Now that he’s diabetic, it would be cruel and unusual punishment to have cookie smells wafting through the house.
Too bad I don’t live in the US, for a week or two in December…. This would be fun.
These were my last cookies…. Though I didn’t know it at the time.
Damn, they were good!
Here is something equally good to whip up in a hurry after all that baking.
Popover Pie with Ham and Peas
6oz (175gr) ham, pink, baked style
1 medium onion
1 cup peas, frozen, no sauce
4oz (125gr) pimento or roasted red pepper
1 tsp dried basil
1/2 cup (2oz, 60gr) shredded cheese
1 cup milk
1 cup flour
1/4 tsp salt
4 tsp olive oil
Peel and chop onion Cut ham in to strips or small cubes. Heat 2 tsp olive oil in medium nonstick skillet over medium-high heat. Add onion, ham and sauté until onion is tender. Add peas and heat through. Remove from heat and set aside.
Open and drain pimento or red pepper. Cut into strips. Shred cheese.
In medium bowl lightly beat eggs with wire whisk. Add milk, flour, salt and nutmeg. Beat lightly to just combine; a few lumps are okay – over-beating is not. Put remaining 2 tsp olive oil in 10-inch glass baking dish and run it around to coat the bottom. Pour in the batter mixture. Spoon ham and peas onto the batter to within 1 inch of sides of dish. Sprinkle with basil. Lay the pimento strips across the top and sprinkle with cheese. Bake at 425F (215C) for 30 minutes or until edges puff up and are golden brown. Remove and let rest a minute or 2. Cut into wedges and serve.
In addition to this, for the weekly menu for November 13 we have Roast Cornish Hens with White Wine Herb Sauce, Pork Chops with Capers, Stuffed Asian Peppers, Spaghetti with Ginger Meatballs…
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For more recipes visit my internet cook book: Easy Gourmet Dinners