Slap Dash Facebook Christmas Shortbread, GlutenFree or Regular Unbleached Flour Cookies

Okay, this is a bit of an experiment (much of my baking is, alas) since I don't have the necessary ingredients as per my preferred recipe via google. So.... I begin by:

(1) Boiling a small potato (peeled, cut in half) -- sounds goofy, but I learned about using spuds in all sorts of dessert recipes from a recipe book I brought back from Newfoundland and gave to my sister-in-law years ago-- wonder if she ever tried any of the spud recipes?

(2) Cream together about 1 C. of Coconut Oil, 1 C. of Coconut Sugar, and the soft boiled spud (okay- the heck is boiled out of it-- no vitamins here, folks, just starch)

Let's see if these become shortbread or just some yukky mess with potato in it.... if they are worth re-producing, I will silver-wrap you about 6 teeny little cookie gems-- the way they parcel them out in gluten-free sample shops... I'm just that exquisite with my baking... (sarcasm emoji)

The stupid potato isn't really boiling-- what's with that?

Put some cooking-making Christmas music on--this will take a while (suggestion: BonyM or maybe Pentotonix or whoever)

Here is a pic of the creaming of the coconut sugar and the coconut oil as I wait on the little potato that is boiling away on the stove, attempting to be mushy, starchy... looks nothing like my Grandmother's shortbread so far...

I'm listening to Pentotonix doing Little Drummer Boy on youtube... I'm just listening not watching because if I watch I get too distracted by their facial stuff, things they do with their mouths (it is acapella) etc. The one fella is a Seventh-day Adventist-- so they do not practice or perform on the Seventh-day Sabbath to honour his beliefs-- how cool is that? https://youtu.be/qJ_MGWio-vc

Now I have added the potato halves and the coconut oil immediately went liquid-- like an oil slick on a swamp-- not pretty-- but smells not bad

(3) Next stir in 1 tsp. Vanilla and 1/4 tsp. salt (I used Himalayan-- actually calls for sea salt)

(4) Add 2 1/2 C of Gluten-Free Flour Blend or regular Unbleached All-Purpose Flour (<--what i="" m="" span="" tonight="" using="">

(5)Add in 1/4 C. Finely Chopped Pecans... switch to the Bony M Christmas Songs https://www.youtube.com/watch?v=uIpCVPaaI7Y...

Flour/Nut Mix with added Coconut Oil Mix

(6) Turn oven to 350 F. Make a tight parchment paper tube of the flour/nut mixture and put it into the freezer for about 15 minutes.

(7) With a very sharp knife, slice about 1/2 inch pieces-- should make about 6 dozen. Lay about 12-15 on a parchment-covered cookie sheet. You could just start with this many and put the rest back in the freezer to bake later (what I'm doing tonight as it is getting late). Some pro cookie-bakers like to bake fresh vs. store/freeze their cookies after they bake them. Have Fun! Go to my site at organicgranny.com to see how these cookies turned out. The recipe will be posted there (Here is what the unbaked cookies look like in the pan: (they don't spread much) (Bake 10-20 minutes until golden brown-- depends on how hot your oven is-- keep an eye on them-- don't let them scorch!

For another slightly unusual (but delish) Shortbread Recipe, take a look at the Almond Pulp Shortbread (the pulp is leftover from the making of almond milk).

To make a perfect Biscotti, use this recipe but decrease the Coconut Oil to 3/4 C. and bake for slightly longer. For Biscotti you will cut out fingers vs. rounds. Perfect for dipping in a cup of hot chocolate.

Vegan Sourdough Waffles

Great vegan sourdough waffles These waffles are super Thank you for your kind words and compassion my friends-- except for Ed's pain in his finger, all is well. And today is sunny and hopeful! May you each have a grand day today-- be blessed! Think healing. Think success. Think peace. Think happiness. *As a person thinks, so are they. Psalm 23:7* Today we had an accidental contact with the new stove that shattered the outer glass surface (exterior to the door glass), and a few minutes after attending to that-- with sweeping and phoning re the warranty, etc. (a runaround with AI and some call centre folks with some mutual not-understanding}-- I accidentally slammed Ed's finger while pushing in a drawer. Poor guy, his nail has already turned black. and yummy. Sourdough has probiotics in it, and a lovely flavor, although the pancakes will not have quite the healthy sour taste that bread has. 1. START WITH THE SOURDOUGH STARTER You need to have a cup of sourdough starter, whole whe

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My husband and I are both over 70, and while we have the odd age-expected ache or pain or fallen hair or swollen ankles or whatever, we have avoided many of the BIG Diseases: Heart Disease, Diabetes, High Blood Pressure, Arthritis, Cancer-- but we have had family with these diseases and there is a good chance that we will have something like this hit at some time. That is the way of the world these days, is it not? So, to be proactive and preventative, we believe that "Food is Our Medicine" and we adhere to a Whole Food/Plant-Based way of eating. We also watch a lot of those health seminars that mesh with our way of thinking that plants/herbs are the answer-- or at least our first rule of order when we feel ill. We loved the Chris Beat Cancer series because, well, who wouldn't? Chris is a charming young man with a friendly, compassionate mission to help others learn about how they too can beat cancer without (or only as a sideline) chemo or radiation. In his Square

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Telling a good joke can be a fine art. In our family it is an emotional connector, an indicator of mental health, and a boost to positive energy. While humor is subjective, there are some general principles that can help increase the likelihood of successful pulling off a knee-slapping pun or cracking a witty story. Here are some tips on what's required to tell a good joke: 1. Know Your Audience: Understanding who you're telling the joke to is crucial. Different people find different things funny, so tailor your joke to your audience's sensibilities. When my husband and I were "new" together, I was invited to a few events with his family. These were lovely, warm European folks who sometimes inserted jokes in their language into the general dinner conversation. When I looked rather lost, my then-boyfriend attempted a translation of the joke that they had all laughed uproariously at. I don't remember what it was, but I do remember thinking, "Ick! Tha

Organic Granny

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