What Makes These So Easy

Are you craving homemade cookies but don’t have much time? Even, with little to no baking experience, you can impress family and friends with these yummy, “Jelly Slices”.

They’re quick and extremely easy to make.

The recipe was one of my mom’s favourites to whip up for unexpected company, or if she craved a homemade sweet at odd hours.

She also loved to bake with her grandkids, and these were a very popular choice.

What makes them quicker then most to make is the batch is baked, all at once, in logs, then cut into slices. So, no individually shaping cookies before baking multiple pans.

Top left picture – Showing the process before baking, a log, a log with indent, indents filled with jam. (You could put peanut butter, chocolate chips, sprinkles, nuts, pie filling, pretty much anything you can bake in the indents, or even nothing.)

Top right picture – Them baked.

Bottom left picture – Sliced while still hot and on the pan.

Bottom right – Ready for tasting.

Jelly Slices

Cream Together

  • 3/4 Cup Butter or Margarine
  • 1/2 Cup White Sugar 
  • 1/4 Cup Icing Sugar

Then add

  • 1 Egg
  • 2 Cups White Flour
  • 1/2 teaspoon Baking Powder
  • 2 teaspoons Vanilla

Mix only until ingredients are incorporated. (Don’t over mix)

Divide batter into four equal parts. Squish each part firmly together, just so it doesn’t separate when rolling.

On a lightly floured surface use your palms to roll each part into a approximately 3/4”-1” thick x 11-12” long log and place on a non stick baking sheet.

I use the wooden spoon handle to make a indent down the middle of the roll.

Fill the indent with any flavour of Jam or Jelly. (Do not cut logs yet)

Bake at 350 degrees for roughly 15 minutes. Every oven and even bakeware cooks differently so when making for the first time check the batch starting at maybe 12-13 minutes. I like soft cookies so I take mine out just when the bottoms start to lightly brown.

Remove from oven and using a sharp knife immediately cut diagonally into about 1/2 – 3/4” slices.

Let me know if you try making these.

Do you have a quick go to recipe when you are needing or craving a sweet?

A Taste From Heaven

The saying is, “a taste of heaven,” but these cookies are a taste, “from,” heaven.

Even with the trend being the 3 ingredient Peanut Butter cookies there’s only one recipe for me. It’s my Dad’s, hence the, “from,” heaven.

While growing up store bought desserts were rare in our house. Mom worked two jobs, raised five children, kept a spic and span house, sewed some of our clothes, and still every day there was homemade goodies to enjoy. How she did all this became even more a mystery once I became a mom. 

I definitely baked more when our kids were young and at home. These days if I make a homemade pie, it’s a ready to bake pie shell filled with Jello instant pudding, and topped with Dream Whip from a package. Tasty, but homemade might be an exaggeration?

My talent is more cookies or squares. Actually, I only recall making pie crusts a couple times, and breads, those are scary, I leave them to experts like mom.

Dad cooked meals on occasion, and not always one special dish, but when it came to baking, I only remember his “Peanut Butter Cookies.”

The history behind the recipe died with my parents years ago. Was it a cherished one from dad’s childhood? Was it just a stumbled upon one? Maybe it was really one from mom’s side and dad just enjoyed making them? I’ll never know the answer, but at least every time I make these cookies they bring on fond memories.

Dad would be thrilled that I’m sharing this recipe.

Peanut Butter Cookies

Cream Together

• 1/2 Cup Margarine

• 2/3 Cup Brown sugar (not packed)

• 1/3 Cup White sugar

• 1 egg

Then Add

• 1 1/4 Cup Flour

• 1/2 teaspoon Baking soda

• 2/3 Cup Peanut butter

(This recipe also does well doubled.)

Roll into walnut size balls (I use a melon baller) press lightly with fork.

Bake at 350 for 9-10 minutes.

A thought came to me while writing this post. I’m going push past the intimidation this winter and make a pie crust and a loaf of bread from scratch. I’ll let you know if they’re eatable.

Do you have a recipe that triggers fond memories?

Do you make the three ingredient, Peanut Butter Cookies?

If you try this recipe let me know what you think.

Apron of Memories

apron

This apron is how I bake with the kids now that they’re grown and no longer living at home. It’s made from scraps left over from things I sewed them when they were young.

Whenever I wear it I think of them.

This is what I accomplished today. It really doesn’t look like it should have taken all day but it did. With the way my morning started though I’m just glad they are eatable.

cookies

 

Double Double or Spiked

latte

This fall Mister began joining me for my afternoon coffee ritual, instead of my double cream, double sugar, his condiment of choice is a shot of Irish Cream liquor.

Some of you might know this drink by its nickname, Camping Coffee. It ordinated in the days of tents and no heaters but is still enjoyed by many.

For something different, I recently made myself a Irish cream latte. If you haven’t tried one, all you do is add Irish Cream to the milk before you steam it. You can make it with coffee creamer, or if you really want to warm-up use liquor.

Do you have a, hard to buy for, coffee drinker on your shopping list?

This is a faithful recipe for homemade Irish Cream liquor which I’ve had for years.

A bottle of this is a great gift idea.

Irish Cream Liquor

  • 1 Cup – Jameson Irish Whiskey
  • 1 Cup – Water
  • 1 can(8oz) – Eagle Brand Milk
  • 3 – Eggs (mixed)
  • 2 TBSP – Instant coffee
  • 1 can(8oz) – canned milk 2%
  • ¼ tsp – Vanilla
  • 1 TBSP – Chocolate syrup

We always put mixture in dark bottles with screw tops, and remember to Keep this liquor refrigerated.

For almost two weeks, our abnormal and frigid winter weather kept us indoors more than usual. It motivated me to get items crossed off my to-do list, but it also brought on bouts of cabin fever. When that happened, decreased concentration and productivity meant I jumped between projects or spent time on trivial tasks like sorting bags of old buttons into colors. Mister got dragged into helping with that distraction, so we could clean off and eat lunch at the table.

Mister and I, are grateful for our special friends T & E, and card nights filled with laughter. These get-togethers sure help pass long winter evenings.

Because of cold traveling conditions I missed out on trips into town and snooping through the malls. Extreme temperatures even spoiled plans of our daughter and my BFF meeting me in the city for a shopping day.

Thank goodness, Mister and I got our gifts bought early or I would be in a panic right now.

Handmade gifts are done, the presents are wrapped, and all that’s left to do before the big day is some baking.

Our weather forecast predicts a warming trend, and I woke Sunday morning to a shockingly nice -4c which sure is better than the -20’s.

The smart thing would have been to bake during the cold spell. My excuse was, no room in the freezer to store stuff. Real reason, I just wasn’t into it.

Now, with the coming warmth I’ll want to be outside or go to town, but I better be inside baking. I really should have thought that through.

Do you bake at Christmas?

Are you ready for Christmas?