The other movie that looked really good had Jack Nicholson and Morgan Freeman called "The Bucket List" -
Did I mention that I love to go to the movies!!!??! Anybody wanna go with me????
|You Scored an A|
You got 10/10 questions correct.
It's pretty obvious that you don't make basic grammatical errors.
If anything, you're annoyed when people make simple mistakes on their blogs.
As far as people with bad grammar go, you know they're only human.
And it's humanity and its current condition that truly disturb you sometimes.
¾ cup butter (no substitutes) softened
¾ cup sugar
2 tsp. peppermint extract
3 ¼ cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
1 cup crushed peppermint candy
2 cups (12 oz) semisweet chocolate chips
2 Tbsp. shortening
½ cup crushed peppermint candy
In large mixing bowl, ream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
Divide dough in half. On an ungreased baking sheet, roll each portion into a 12-in. x 2 ½ in. rectangle. Bake at 350⁰ for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into ½ in. slices. Place cut side down on ungreased baking sheet. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set. Store in an airtight container. Yield: about 3 ½ dozen.
I did not dip them in chocolate, I drizzled it over and then sprinkled with the crushed peppermints. I also found the rectangle was not my favorite – so you can shape them however you want!
Frosted Nutmeg Logs
These cookies have an EggNog flavor - and they are fabulous!
1 cup butter (no substitutes) softened
¾ cup sugar
2 tsp. vanilla extract
½ - 1 tsp. rum extract
3 cups all-purpose flour
1 tsp. ground nutmeg
¼ tsp. salt
1/3 cup butter, softened
2 cups confectioners’ sugar
1 tsp vanilla extract
½ - 1 tsp. rum extract
1-2 Tbsp. half and half
In a large mixing bowl, cream butter and sugar. Add egg and extracts; mix well. Combine the flour, nutmeg and salt; gradually add to the creamed mixture. On a lightly floured surface, shape dough into ½ inch wide logs. Cut into 2 inch pieces. Place 2 inches apart on ungreased baking sheets. Bake at 350⁰ for 11-14 minutes or until center is set and edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
For frosting, in a mixing bowl, combine the butter, confectioners’ sugar, extracts and enough cream to achieve a spreading consistency. Frost cooled cookies. Yield: about 4 ½ dozen.
To Freeze Dough:
Put tightly wrapped disks in a resealable plastic bag. Label with the date, and freeze for up to three months. Defrost the dough overnight in the refrigerator before using.
Pressing: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.
Rolling: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.
Fitting: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.
Crimping: Fold excess dough under so it’s flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired: Using your thumb and forefinger, press the dough gently against a knuckle from your other hand, and continue at regular intervals.
1 Preheat oven to 350°. Prick bottom of pie dough all over with a fork (to prevent it from puffing up or shrinking). Refrigerate until chilled, at least 10 minutes.
2 Carefully line dough with parchment paper or foil; fill to the top with pie weights or dried beans. Bake until crust is firm, about 15 minutes.
3 Remove parchment and weights; continue baking until crust is golden brown and bottom is flaky to the touch, 15 to 20 minutes. Cool completely before filling.
By following these seven simple rules, you can produce a flaky, tender crust every time.
1. When making the dough, make sure the butter is very cold.
2. Handle the dough as little as possible. Both the stretching of the dough and the warmth from your hands will further the development of gluten -- long, stringy protein molecules that form when flour is blended with liquid -- resulting in a tough dough that's difficult to roll out.
3. Since our pie-dough recipe yields two single crusts, divide the dough in half, and pat each half into a flat disk before wrapping it in plastic and chilling. This will make it easier to roll out each crust into a perfect circle.
4. Chill the dough thoroughly (at least 30 minutes) before rolling it out, and use a minimum of flour to dust the rolling pin and work surface. Brush excess flour from the rolled dough with a dry pastry brush before transferring it to the pie plate.
5. For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar.
6. For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream.
7. Cut decorative vents in the top of a double-crusted fruit pie; vents allow steam to escape and prevent the fruit juices from overflowing.
Yesterday I passed a church with a message board out front that said "Prayer Changes Things". I've heard a hundred different flavors of this same message - "Prayer Works", "Prayer Can Change the World", etc. I suddenly don't get it. What is prayer?
Wikipedia says this:
Prayer is the act of attempting to communicate, commonly with a sequence of words, with a deity or spirit for the purpose of worshiping, requesting guidance, requesting assistance, confessing sins or to express one's thoughts and emotions.
I think this would be a fairly accurate assessment of the common understanding about prayer. My thinking is this – when we say prayer changes things, we make God the passive activist of our wills. It is God alone who changes things as He purposes or wills. Yes, He allows us to come to Him as a child to their father with our petitions, but in the end has to choose the best.
I understand the sentiment behind such a statement – but we need to always be cautious to remember that it is not the Lord who does our bidding, but the other way around. It is a common expression that tends to credit the power to the person praying, when indeed true prayer is an act of humility in relationship with Father, and a confession in the act itself that we are powerless.
Geesh, I wish I could just drive through neighborhoods and notice the colors of people's shutters!
- 1/4 cup of loyalty
- a gallon of charisma
- 1 1/2 cups of cuteness
Season and serve.
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