And in with lots of the new…
“What does a New Year mean to you?”…. I asked my family this question as they sat around the breakfast table. As expected, the two year old doesn’t quite understand the question yet. However, she has enjoyed a lot of quality parent time over the holidays and that seems to be enough for her. My son, who is almost 7 years old, is excited about having another birthday in the new year. Although, he is not excited about the additional responsibilities that come with getting older! With winter firmly setting in, my daughter, who is almost 9 years old, is excited at the promise of the spring and summer that accompany the New Year…and especially her first sleepover camp experience! For many, a new year can also mean new friends, now jobs, new challenges and new opportunities. When I think about New Year, I first reflect on the events of last year and then I envision all the possibilities to look forward to next year.
This month I have chosen a new recipe to share with you that uses something “old” and delicious, to create something “new” and even more delicious. I have also included a recipe for “rice mice” which provides a great way to use your “old” leftover rice to create something “new” and unique.
Recently, for my youngest daughter’s birthday, I made my usual cookie platter with 8 varieties of cookies. At the end of the party, I took all of the leftover cookies and put them in a resealable bag. Unfortunately, shortly afterwards, my beautiful cookies became cookie crumbs. So I went to my computer and searched for “what to do with broken cookie crumbs”. The following absolutely delicious recipe came up. I tested it on our family and friends over the holidays and it was a real hit!!
Butterscotch Cookie Crumb Cookies
You will need:
1/4 cup butter
1 cup brown sugar (tightly packed)
2 egg yolks
1/4 cup milk
1 cup flour
1/4 tsp salt
1/2 tsp soda
1/2 tsp cinnamon
1/4 cup walnuts
1 cup cookie crumbs
What to do:
1. Preheat oven to 350F and spray a cookie sheet with non-stick cooking spray.
2. In a mixer, cream butter and sugar. Add egg yolks and continue mixing.
3. Stir in flour, salt, baking soda and cinnamon, alternating with the milk.
4. Finally fold in walnuts and cookie crumbs and drop by teaspoonfuls onto a cookie sheet.
5. Bake for 10 to 15 minutes.
NOTE:
• I removed the walnuts from my cookies as we have a number of visitors that have nut sensitivities…instead, I added another ½ cup cookie chunks
• This recipe can be easily doubled.
• Below is the link to the recipe I found
http://heartkeepercommonroom.blogspot.com/2009/08/what-to-do-with-cookie-crumbs.html
Rice Mice
This is a great way to use up any rice you may have left over from a holiday meal and it gives your kids the opportunity to create an adorable looking mouse.
You will need:
1 cup cream cheese
3 - 4 cups rice, cooked and cold
Licorice string (for the tail)
Black olives, sliced (for the ears)
Frozen corn and peas (nose and eyes)
What to do:
1. In a large mixing bowl, mix together the rice and cream cheese. Add enough cream cheese so that the rice sticks together well.
2. Form mouse-shaped mounds with the rice mixture and place on waxed paper.
3. Press a piece of licorice firmly into the back, for a tail.
4. Place two slices of olives on top of the head, for ears
5. Lastly, take one pea for the nose and two corn niblets for the eyes and press firmly into the rice mouse.
Now you have your very own rice mouse!
Not all old things should be “out”, the poodle perm, maybe, but my husband’s grandmother’s sinfully delicious cheesecake will always be “in”.
Learning to appreciate the things from yesterday and at the same time embracing the things that are yet too come is what life is all about.
Wishing you a happy and healthy holiday,
from my family to yours…and a peaceful 2011
Shelley Sefton is a chef, recipe developer & creator of “Yummy in my Tummy” - classes for kids that offers them the opportunity to experience exciting adventures in the kitchen – combining education, art, food and most important of all FUN! Contact: (905) 597-0672 or sdsefton@rogers.com.
©Shelley Sefton 2010
