~ Moments of Mine ~: Warmer Times

Thursday, January 15, 2009

Warmer Times

Winter has it's nice moments, but when the temperature is in single digits only-

it makes us long for warmer times.

At least we have pictures that remind us warmer times will return!

which means -

daffodils and forsythia in the spring -

bunnies eating clover -

dogwood and lilac -

butterflies on flowers-

blue jays in the grass-

salmon colored poppies -

hummingbird moths -

and lilies in the garden.

But mostly warmer times mean -

Granddaughters Amanda & Alivia (and a friend)
can "walk" to Gramma's house for a visit!

By the way-
trees seem to appreciate warmer times too.

1 comment:

Sue said...: Hi Wanda. I don't know how you ended up at my blog, but am happy you did. I am checking your blog and it is wonderful. Boy do I have stuff to learn & your photos are beautiful!!!! I will continue to visit your site, and hopefully you mine!!; January 17, 2009 at 6:05 PM

~♥Peanut Butter Cup Cookies♥~

1 1/4 cups flour

1/4 teaspoon salt

3/4 teaspoon soda

1/4 lb. of butter (1 stick)

1/2 cup granulated sugar

1/2 cup creamy peanut butter

1/2 cup br. sugar (packed)

1 large egg

1/2 teaspoon vanilla

48 Reese's miniature peanut butter cups (unwrapped)

Preheat oven to 350 * F

Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy.

Beat in the egg and vanilla. Add the flour mixture; mix well.

Shape into 48 balls and place each into ungreased mini muffin pans or bake 24 now and refrigerate rest for later.

Bake at 350 degrees for about 10 minutes.

Remove from oven and immediately press a mini peanut butter cup into each ball.

Cool 10 min. before carefully removing from pan.

2 cups self rising flour
5 tablespoons butter
3/4 to1 cup buttermilk, chilled

Preheat oven to 450* F.
Place flour in a large mixing bowl. Melt butter. Pour melted butter into cold buttermilk while stirring. Make a well in the center and pour in the buttermilk. Stir just until the dough comes together. The dough will be sticky. Sometimes I just drop a few spoonfulls into a bowl of flour to very lightly coat and gently toss in my hands, back and forth to shape and lay on a greased pan OR I turn the dough onto a floured flexible plastic sheet, dust top with flour and gently fold dough(with help of sheet) over on itself 5 or 6 times. Press into a 1/2-inch thick round. Cut out biscuits with a 2-inch cutter, Place biscuits on a greased baking pan, either touching for soft sided or slightly apart for crisp sides Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first. Bake 10-12 min. or until biscuits are tall and golden on top. Makes 12. I often double the recipe, they freeze well.