With a tear in our eye, and joy in our hearts…

With a tear in our eye, and joy in our hearts...

We gathered with some old friends yesterday afternoon. It was a chance for us to say goodbye and offer best wishes to one of the families as they depart on a new adventure in their lives.  They are moving to Sweden for a year or 2–oh what a wonderful experience for them !! (and I can’t deny that I have a tinge of envy over their upcoming excitement!)  Happy and sad at the same time, will miss them while they are gone!
Bon Voyage Jeff, Kellie, Owen and Carson!

~as we were celebrating Jeff and Kellie saying goodbye to Canada, and hello to Sweden we indulged in some Canadian and Swedish specialties…here is the recipe for the Swedish Cookies I made…fancy looking, and easier than you may think to make…

Swedish Lace Cookies, from Homemade Cookies 1971
1/2 cup butter
1 1/2 cup quick cooking oats
1 egg
2/3 cup sugar
1 tsp baking powder
1tbsp flour
dash of salt

Melt butter and pour over rolled oats. Mix.
Beat egg until light, then beat in sugar.  Stir together baking powder, flour and salt to blend.  Add to egg mixture, then add rolled oats.  
Drop by tablespoon 3″ apart onto a greased and lightly floured baking sheet (..don’t be tempted to skip the greasing/flouring step…).
Bake at 350 for 8-10 minutes, until golden brown.

Place on a cooling rack and let stand about 1 minute–cookies should still be hot and pliable.  Lift cookies off quickly with a wide spatula and place over wooden spoons propped across cooling racks (or a broom handle covered in foil, propped on coffee cans…is what the original says..)  Gently press cookies to make them the shape of a saddle.  Work fast.  If the cookies get too cold, they break in shaping.  You can return the baking sheet to the oven for a minute if they cool too fast.

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