Homemade French bread, fresh from the oven... Navy Bean soup simmering on the stove, Pumpkin "Boston Cream Pie" (an experiment), and Iced Autumn Sugar Cookies...
Navy Bean Soup
1 (16 ounce) package dried navy beans
6 c. water
3 diced tomatoes (fresh from our garden)
1 onion, chopped
1 clove garlic, pressed
1/4 pound chopped smoked Canadian bacon (or other fave cured ham, bacon, etc.)
1 cube chicken bouillon
2 Tbs. Worcestershire sauce
1 Tbs. dried parsley
2 tsp. garlic powder
1 bay leaf
1 tsp. salt
3/4 tsp. ground black pepper
3 c. water
Combine beans, water, tomatoes, onion, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf, and serve with warm French bread!
and the cookies...
Delilah's Frosted Cut-Out Sugar Cookies
(adapted slightly from Allrecipes.com -easily the BEST sugar cookie recipe that I've used, and the tastiest!)
3/4 c. shortening
1 c. white sugar
1 Tbs. milk
1 tsp. vanilla extract
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
1 Tbs. butter
1 tsp. vanilla
2 1/2 c. confectioners' sugar
3 Tbs. milk
2 drops any color food coloring
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
Preheat the oven to 400 degrees F. Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.