Alchemy is wishing you peace this season. We thank you all for your support in 2018. Today's recipe is from Scott Copeland. Russian Teacakes Yield: 4 doz. 1" teacakes Preheat oven to 400. 1 cup soft butter 1/2 cup confectioner's sugar 1 tsp vanilla 2-1/4 cups flour 1/4 tsp salt 3/4 cup chopped nuts Mix butter, sugar and vanilla thoroughly. Measure flour by dip-level-pour method or by sifting. Blend flour and salt; stir in. Mix in nuts. Chill. Roll into 1" balls. Place on uncr
The simple memories are the best.
Today's recipe is from Shawna Pickinpaugh. One of my most fond memories as a child is spending time with my Nana. She loved to play games. We spent hours playing cards. Our day consisted of waking up in the morning to play cards, eat breakfast, play, eat lunch, play, make coffee cake, play. One weekend we played 176 games of cards. So, here is the recipe for the Best Coffee Cake Ever. Of course...you can play a few card games while it’s ba
Hope and happiness to you and yours.
Today's recipe is from Lori Hunter. This is my grandma Naida's recipe. She made these at Christmas along with so many other cookies and candies. My mom carried on the tradition, making these around Christmas time for breakfast. They are perfect to make ahead, as my mom often did, because they freeze beautifully. - Lori Overnight Danish Braids Yield: 4 braids Preheat oven to 350. 1 cup butter, room temp. 5 cups flour 1/2 tsp salt 3 eggs,
Are you dreaming of a white Christmas? Today's recipe is from Noelle Weimann. White Christmas Dream 1 oz vodka 1 oz heavy cream 1 oz amaretto liquer Ice Nutmeg Gather ingredients. Put ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain ingredients into a chilled cocktail glass. Garnish with grated nutmeg on top. Enjoy! Noelle ALCHEMY: an artists' cooperative 320 Main Street, Lander Holiday hours: Tue-Sat., 10 am - 6 pm www.alchemyartistscoop.com
Stay inside where it's warm and enjoy the yummy things in life!
Today's recipe is from Stephanie Harris. Autumn Mashed Potatoes 8 servings. 2 lbs small red potatoes, quartered, skin on 1 small (2 lb) butternut squash, peeled, seeded, cubed 1/2 cup heavy cream 1 stick unsalted butter, cut up, softened 2 tsp salt Place potatoes and squash in separate pans, cover with water to 1 inch over the top. Bring to a boil and simmer until soft. Warm cream in a pan. Drain potatoes and s
Take time today to cherish your memories.
Today's recipe is from Lennie Poitras. I lost my Mom this year and I miss her all the time. This recipe, Spanish for “burnt milk,” was one that she always made in her Herculean Christmas baking efforts. This will be the first Christmas without her and her huge gift of baking. My daughter, Annika, will make this in her honor. I hope you enjoy! - Lennie Leche Quemada ALCHEMY: an artists' cooperative 320 Main Street, Lander Holiday ho
What a wonderful time of year!
Today's recipe is from Joel Newquist. This has been a favorite family appetizer on Christmas Eve for years. Actually, it was only my favorite until I finally talked my daughters into trying it when they were younger. Now, it’s their favorite as well as my son-in-laws' and grandkids' favorite. -Joel Fried Oysters Coors Lite Canned whole oysters Crushed soda crackers Egg, beaten Vegetable oil First, have at least one Coors Lite! Put 1/4 inch o
Stay calm and enjoy the Christmas music.
Today's recipe is from Laura Norman. We call it "Crackcorn" in our circle. We make it for the "boys" when it is time for board games, which seems to roll on Friday nights. Or big buckets are there for when the sons return and all their friends descend into our house like a plague of locusts. No matter how much caramel corn is provided, it is consumed in an eating frenzy, disappearing in a matter of minutes - not hours. And always: t
Let the Christmas Spirit surround you.
Today's recipe is from Mary Haper. Easy, EASY Fudge Add one can of sweetened condensed milk to a saucepan with 1/2 bag of
chocolate chips and 1/2 bag of butterscotch chips. Melt together over
low-medium heat. Stir well while cooking, add 1 tsp. vanilla and chopped
nuts if desired. Turn out into a buttered 8x8 or so baking dish. Let
set or refrigerate for an hour or two. Cut into small pieces--it is very
rich. Freezes well fo
Make today all about comfort.
Put this soup together and let it simmer while you enjoy a blanket, soft socks, a good book, your favorite TV show, a phone call with someone special... Whatever says comfort to you. Then dive into a bowl of this yummy-ness!
Today's recipe is from Donna Yost. Chicken Wild Rice Soup 4 - 6 chicken breasts (cooked) 2 cups – wild rice (cooked) 1 large onion (I usually use white) 4 - 6 carrots (pealed & chopped) 4 - 6 stalks of celery (chopped)