A little sweetness for your Valentine’s Day
Happy Valentine’s Day!
Byers’ Family Cutout Cookies
3 cups flour
1/2 tsp baking powder
1/8 tsp salt
1 cup butter
1/2 cup sugar
2 tsp vanilla
1 cup powdered sugar, sifted
1/4 tsp vanilla
Milk (about 1-1/2 tbsp)
Sift together flour, baking powder in salt in a medium bowl. In a large bowl, cream together butter, sugar, egg, and vanilla. Add dry ingredients gradually to wet ingredients. Mix until everything sticks together and bowl comes away clean.
Roll out dough onto a floured surface to 1/8-inch thick and cut out. Place cutouts on ungreased baking sheet.
Bake at 350°F for 8 to 10 minutes. Check often to avoid burning.
To make icing, stir together powdered sugar, vanilla, and enough milk to make a drizzling consistency. Decorate cookies with frosting once they cool.
Super Simon’s Favorite Peanut Butter (Breakfast & Snack) Bars
1 1⁄2 cups quick-cooking oats
1⁄2 cup raw almonds (or walnuts)
1⁄4 cup sesame seeds
3 tablespoons chia seeds
1⁄4 cup hemp seeds
1 teaspoon ground cinnamon
1⁄2 teaspoon salt*
1 cup unsweetened, unsalted, creamy peanut butter
1⁄2 cup maple syrup, Grade A
1 teaspoon vanilla extract
- Line a 9-by-9-inch square pan with parchment paper with enough over-hang to cover bars completely.
- Grind oats in food processor or power blender for a few seconds until oats resemble course powder.
- In a large mixing bowl, add ground oats.
- Grind almonds (or walnuts) in food processor or power blender for a few seconds until nuts resemble course powder. Add ground nuts to large mixing bowl.
- Combine seeds, cinnamon, and salt with oats and nuts.
- In a separate smaller bowl, whisk together peanut butter, maple syrup, and vanilla extract until very smooth.
- Pour liquid mixture over dry ingredients and, using a wooden spoon, stir until evenly combined.
- Transfer the mixture to the prepared pan.
- Using the back of a wooden spoon or offset spatula, firmly press the mixture evenly into the pan.
- Cover by folding in the two shortest ends of the paper over the mixture, and then the two longest ends.
- Refrigerate for at least one hour or overnight.
- Gently open the paper and slice into 16 square bars by making three evenly spaced slices in one direction, and then three evenly spaced slices in the opposite direction.
- Enjoy immediately with your favorite beverage, or recover with paper and replace in the refrigerator for later. Bars may be placed in a glass storage container in the freezer for longer term storage.
Cooking Note: *If using salted peanut butter, use only 1⁄4 teaspoon salt.
Special Note: Super Simon loves his bar sliced into 16 tiny squares and then each gently rolled into balls, so he may easily pop them in his mouth one by one.
Recipe adapted from: Super-Seedy Granola Bars developed by Alexandra Caspero, MA, RD
Sarkar’s Apple Dip
8 oz cream cheese
1 bag Skor pieces
1 container carmel fruit dip
3 tbsp brown sugar
5 Granny Smith apples
Mix cream cheese and brown sugar together until smooth. Take mixture and put on serving tray, leaving a few inches around the edge. Melt caramel dip and spread over cream cheese mixture. Add Skor pieces as layer on top of caramel. Surround dip with applies and serve.
Want to share yours?
If you would like to submit a favorite recipe from your family for future sharing, please e-mail Katie@CureSanfilippoFoundation.org.