Lion House Rolls

Lion House Rolls
Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:


In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.

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When shaping the rolls, I followed the directions in the following clip that I found on you tube!! These came out perfect and If you know me and baking bread and rolls you know these are super easy!!

The Best Chicken Salad

The Best Chicken Salad

YUMMY!!!!!!

I lost my original recipe, but made it again after many years for R.S. on 7-17-08. Thanks to my sister, Jane, who uses this recipe too and has been saving it all these years, we have a copy… I keep getting requests to share this recipe so here it is. Enjoy!

2-3 Cups cut up chicken (I use both sides of the chicken breast on one chicken from Walmart. (Their roasted chickens are usually bigger than in other stores and I prefer the roasted traditional flavor) If you cook the chicken fresh probably use three to 4 boneless chicken breast cooked and cut up. I've just gotten a bit lazy.

2 Cups celery cut up

1 Can crushed pineapple- regular size can ... the whole thing (Dole brand name is the best! My opinion..... don’t skimp on a few nickles)

3 Cups grapes cut in half (I prefer purple seedless. It takes time to cut all those little grapes so plan accordingly)

4-6 Cups pasta (We used to use elbow, but now I use Rotini, the curly spiral ones – I think it looks nicer) *** I sometimes add all the noodles I cook just to extend the size of the salad.

2 apples peeled and cored and cut into pieces

2-3 green onions (just the tops or green part)

1 small package slivered almonds

Could use 1 can sliced water chestnuts

(add fresh peaches or nectarines in season and cut up, these are totally optional)

After all has been cut up and prepared put in a large bowl (I use my big white Tupperware bowl) and then add the sauce. Mix well and enjoy. Or you can have the sauce mixture on the bottom with the pineapple and put everything on top and then mix... how ever is easier for you.

Sauce: mix together separately before and add to the rest all the other ingredients

1 Cup Mayonaise

1 Cup regular yogurt (another recipe used sour cream)I like the yogurt best.

1 teaspoon celery salt (don't substitute on this because this is the flavor we want)

¼ teaspoon paprika

Buttery Soft Pretzels

Just found and tried this recipe and had to share! These are soooo good! The 2nd pan I left as "bitz" like you get from wetzel's pretzels and instead of salting them before putting them in the oven, I spread melted butter over the tops as soon as they came out of the oven. Soooo yummy like that!

Buttery Soft Pretzels

Ingredients
• 4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 1/4 cups warm water (110 degrees F/45 degrees C)
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil

• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cup kosher salt, for topping

Directions
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned

Fake Fried Ice Cream

Fake Fried Ice Cream (Boulder Creek Relief Society 2007)

5 Cups Crushed Corn Flakes
2 teaspoons melted butter
4 Tablespoons Sugar
2 teaspoons cinnamon

Mix above ingredients together and spread it out on a cookie sheet coated with non stick cooking spray
bake at 350’ F for about 5 minutes until topping is brown and crisp
Cool

Using a glass 9x13 pan
Use ½ gallon vanilla Ice Cream (easiest is to get the kind in a rectangle and slice it)
Pack the bottom of the pan with the ice cream
Top with the corn flake topping
Freeze for 2-3 hours until firm
Serve by cutting it in squares and serve with toppings of choice

Toppings:
Strawberry
Honey
Chocolate
Carmel
Whipped cream
Maraschino cherry for decoration

S’More Cookie Bars

Okay, So I totally copied this from bakingbites.com, but give them total credit, even the picture.
Last year in Cub Scouts the theme was Smores, so for pack meeting I found this recipe and though it would be a fun and easy dessert. It was a little messy but if it's a great recipe!!

S’More Cookie Bars
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.

Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.

Spread chocolate with marshmallow creme or fluff.

Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned.

Cool completely before cutting into bars

Makes 16 cookie bars.

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

The bars can be eaten slightly warm (and gooey) or at room temperature, though I would lean towards room temperature for ease of slicing and being able to eat without making a huge mess. They taste and smell amazing and are crazily addictive, so be forewarned that you might be tempted to eat a second one before you are done with the first.

The dough is a fairly standard cookie dough, but graham cracker crumbs are added in to give it a graham cracker flavor. It’s a crucial component of the classic s’more and it’s a nice touch in this recipe. Once mixed up, it is divided in half and pressed into the pan to form a crust. The bottom crust is layered with chocolate and marshmallow, then topped with the remaining dough. It’s close to impossible to spread the dough over the marshmallow and I achieved an even upper crust by flattening small pieces of dough and placing them, like a puzzle, gently on top of the marshmallow.

Speaking of the marshmallow, the puffed kind doesn’t hold up inside this bar cookie. You really need to use marshmallow creme or marshmallow fluff, which can be easily spread on top of the chocolate and can withstand the heat of the oven during baking. I stuck with Hershey’s as the chocolate, since that was always the standard s’more chocolate when I was little. Plus, the king sized Hershey’s bars are the perfect size to fit into the baking pan for an even layer of chocolate.

http://bakingbites.com/2007/08/smore-cookie-bars/

Braised Pork Chops in Sour Cream Sauce

This is one of my new favorites! I love the sauce, it's rich and creamy without a lot of calories and fat! There are 259 calories and 12 grams of fat per serving. That's pretty good especially since the sauce is wonderful! I love to serve this with garlic roasted red potatoes and dip those potatoes in the extra sauce. Yummy!

(I double this recipe)

4 pork chops
salt and pepper
3/4 cup beef broth, divided
1 T A-1 sauce (or bbq sauce if you prefer that)
1/2 cup evaporated milk
1/3 cup sour cream
3 T flour

Sprinkle chops with salt and pepper.

Spray non-stick skillet with cooking spray, heat pan and add chops. Cover and cook until lightly browned on both sides, abt 5 to 10 min.

In small bowl, combine 1/2 cup broth with 1 T A-1 sauce. Pour this over chops, cover and simmer until chops are cooked through, abt 10 min.

Remove chops, cover to keep warm. In bowl, combine remaining broth, milk, sour cream and flour until smooth. Pour into skillet and cook over med to low heat until thickened. May need to thin with additional milk or broth.

Serve sauce over chops.

Avacado Salsa

I realize this picture is not the best, that's because I took the picture the next day. It looks better when it is fresh. I made this as my appetizer for our ward's progressive dinner and had so many people request this recipe that I thought I better post it. Anyway, this came from my sister, JoAnn (thx sis!). This is serious chick food! lol (ask Bryan abt that!)

Avocado Salsa

1 can corn, drained
1 can black olives, drained and sliced
1 can black beans, rinsed and drained
1 1/2 cups sliced green onions
1 1/2 cups diced roma tomatoes
3 large avocados, diced
1 pkg Good Seasons Italian dressing prepared using olive oil and vinegar (I used apple cider vinegar)

Mix all together and serve with tortilla chips. This is definitely a crowd pleaser!

Red Velvet Cupcakes

RED VELVET CUPCAKES

2 1/2 C flour
1/2 C cocoa powder
1 tsp baking soda
1 tsp salt
1 C butter, softened
2 C sugar
4 eggs
1 C plain greek yogurt
1/2 C milk
1 (1 oz.) bottle red food color
2 tsp vanilla

VANILLA CREAM CHEESE FROSTING

1 8oz package cream cheese, softened
4 Tbsp softened butter
2 Tbsp plain greek yogurt
2 tsp vanilla
1 16oz box powdered sugar

FOR THE CUPCAKES:
In a medium bowl, MIX flour, coca, baking soda, and salt. In a larger bowl, BEAT butter and sugar w/electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in yogurt, milk, food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. BAKE in preheated 350° oven for 20-25 mins. Cool in pans 5 mins. Remove from pans; cool completely.

FOR THE FROSTING:
Beat all ingredients in large bowl until light and fluffy. Gradually beat in powdered sugar on medium speed until smooth. Spread over cooled cupcakes.

ENJOY!

Chicken Noodle Soup

2 tablespoons of olive oil
1 yellow onion
2 cups of chopped celery
2 cups of cut carrots or 1 bag of mini peeled carrots
10 cups chicken stalk (homemade, canned or chicken bullion)
1 small bag of frozen corn
1 package of Rotini Noodles
1 rotisserie chicken shredded, preferably from Costco
1 tsp dried parsley
salt and pepper
*optional - 1/2 head of cabbage chopped up

In large pot, heat up olive oil. Saute onions and celery until onions are soft. Add chicken stalk and bring to a light boil on med/high heat. Add Carrots and boil for 10 minutes or until carrots are fork tender. Add Rotini noodles and cook for recommended time on package. (If adding cabbage add at same time as noodles.) After noodles are cooked, add parsley, corn and shredded chicken and bring back to boil for a few minutes. Season with Salt and Pepper to taste and enjoy!!

In our family, we like to serve this Chicken Noodle Soup over Mashed Potato's. Sounds weird but it is really good!!

If you can't get a Costco rotisserie, I recommend Walmart rotisserie chicken. The other grocery stores chickens tend to be smaller and more expensive.

Banana Oatmeal Cookies

Banana Oatmeal Cookies w/Chocolate chips & almonds




3/4 C all-purpose flour
3/4 C oat flour
3/4 C sugar (I use part turbinado sugar which is less processed than white)
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 C apple sauce
1 egg, beaten
1 C mashed ripe bananas
2 C rolled oats
1 C semi-sweet chocolate chips
couple big pinches of sliced almonds

Preheat oven to 400°F.

In a large bowl, stir together the flour, sugar, baking soda, salt, & cinnamon. Cut in the shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Stir in oats and chocolate chips. Drop by teaspoonfull 2" apart onto ungreased cookie sheets.

Bake for 15 minutes or until edges are browned. Remove from pans immediately to cool on wire racks.

Orange Pinapple Apple Juice

This has been a family favorite for many years. Mix these two together and you have yourself a super yummy drink.

A carton of Welch's Orange Pineapple Apple Juice
2 litter bottle of Diet Sprite or any diet lemon-lime soda pop.

Just pour into a 1 gallon pitcher just before serving. We always serve over ice!!

They used to sell the Welch's mix in a Frozen Concentrate, but it is hard to find now. If you can find the juice in a frozen Can, just make juice as instructed on can and then add Sprite.

I really recommend using DIET Soda for this mix. Even with using Diet, it is still very sweet!!

Beef and Zucchini Casserole

This zucchini and ground beef casserole is layered like lasagna, with ground beef, rice, zucchini, squash and cottage cheese.

3 cups of thinly sliced zucchini

1 cup of thinly sliced yellow squash

salt

2 tablespoons oil

1/2 onion

1 teaspoon of garlic powder

1 pound lean ground beef

1/2 teaspoon of oregano

1/4 teaspoon pepper

1 cup cooked rice

1 14 oz can of peeled diced tomato's (do not drain)

1 cup cottage cheese

2 cup casserole blend cheese*

1 egg

Preheat oven to 350 degrees.

Toss zucchini and squash with 1 teaspoon salt and let stand 20 minutes; drain.

Place half of the zucchini and squash in a buttered 8" x 8" Casserole dish.

Heat oil in skillet; saute onion until tender; add ground beef and cook until no longer pink. Drain off excess fat; add oregano, garlic powder, pepper and 1/2 teaspoon salt or more to taste. Stir in cooked rice and diced tomato's. Spread over zucchini and squash in casserole dish.

Combine cottage cheese, 1 cup cheese, and egg, spoon over meat mixture.

Top with remaining Zucchini and squash and sprinkle with remaining cheese.

Bake for 20-25 minutes or until bubbly.

Story behind this dish!!

When thinking of what to make for dinner tonight, I remembered I had some ground beef I needed to use and some zucchini and squash. So I googled both of them and came up with a few casserole dishes and skillet recipes. This particular recipe seemed easy enough and I had all the ingredients already.

I thought this turned out good enough to share with everyone. Everyone seemed to like it except not all my kids like zucchini but they just ate around it.

APFEL KUCHEN (German Apple Cake)

from the kitchen of Eva (Haase) Hooper ...

Another one of my favorite recipes that has been passed down from my mom!! (Not sure the picture does this cake justice. I may have to make another cake with my mom, I am not sure if I put the apples on right!! Regardless, it still tasted super yummy!!)

Bakes in 30 minutes at 375 degrees F. (Grease a 9X13 inch pan)

Cake Mix
1/4 Cup margarine or butter
1 Cup sugar
2 eggs
1 teaspoon vanilla
1 Cup milk
2 Cups flour
1 teaspoon salt
1 Tablespoon baking powder
4 - 5 apples peeled, cored and sliced

Topping sprinkle mixture of:
1 teaspoon cinnamon
1/4 Cup sugar

Directions: Cream together margarine, sugar, and eggs
Add milk and vanilla
Add flour, salt and baking powder
Pour dough into greased 9X13 pan
Arrange apples into soft dough with thicker side up.
Sprinkle with cinnamon and sugar mixture.
Bake for 30 minutes at 375 degrees
While still warm on the cooling rack drizzle cake with a powdered sugar glaze

Sugar Glaze:
Mix About 2 ½ Tablespoons of milk or lemon juice
2 Cups powdered sugar until it is a thick syrupy consistency and drizzle over cake
(add more sugar or the more liquid for the right consistency)

Cake Balls

Cake Balls

Warning: Super delicious and Very Addicting!!

-1 cake mix box + ingredients listed on box.
-1 can of coordinating frosting
-1 package of Chocolate Bark, White or Milk Chocolate (It comes packaged like ice cubes, Albertsons and Wal-Mart carry them in the baking isle.)
-Any extra decorating items like nuts, white chocolate bark or sprinkles.

Bake cake as directed on box, and let completely cool.

In a large mixing bowl, crumble cake and add can of frosting and mix together well. I use my stand mixer but you can hand mix it. Once it is mixed together completely and the cake looks moist, you can stop mixing. If you over mix, it is okay but will have more of a truffle texture.

After mixing, cover and place in the refrigerator for an hour. The colder it gets, the easier it is to roll.

Then I use my Pampered Chef small scoop , you can use the medium size if you want bigger cake balls. After scooping all the balls I roll them till they are smooth and firm. Place balls on a small cookie sheet or a 9x13 pan, cover and then return back to the refrigerator for about 1 hour. You can freeze them too. Freezing them tends to make the coating crack more, but it prevents the chocolate from puddling at the bottom. I tend to freeze only when dipping in the White Chocolate.

When balls are cold and ready to dip, Melt your Chocolate Bark. You can microwave or double boil. Instructions for melting should be on the package. I prefer to microwave. I melt in 30 second increments on 60% power. I usually only need to put it in 3-4 minutesto get it melted perfect.

Start dipping balls. I have not found a perfect method to dip balls so just do the best you can. I typically use a fork. I drop the ball into the chocolate, and then pick it up on the end of the fork, (not stabbing it). I then tap the fork lightly to get the excess chocolate off and then drop the balls upside down on the wax paper. I usually have to fix the top to make it smooth. There is usually enough chocolate to do this, but if there is not, quickly dip your fork back into the chocolate and fix it right away.

Place balls on wax paper or a silicon mat.

If you are adding nuts or sprinkles add them immediately after dipping, otherwise they will not stick after chocolate has cooled. For this step, it is nice to have a helper to add the topping while you keep dipping.

If you are decorating with white chocolate lines, you may do this after dipping all the balls. Melt a few cubes in the microwave and dip fork into the chocolate and quickly shake the fork over the top of the balls. This will produce a random design. Or you can use a frosting bag or a zip lock bag and with a small opening at a corner, drizzle the white lines.

Some of my favorite combinations are:

Betty Crocker Devils Food Cake/Milk Chocolate Frosting/Milk Chocolate Melting Bark with White Chocolate drizzled on top.

Betty Corker German Chocolate Cake/Betty Crocker Coconut Pecan Frosting/Chocolate Melting bark with Pecans sprinkled on top. (You could probably use another brand for the cake mix but I highly recommend using Betty Crocker for the Coconut Pecan Frosting.)

White Cake Mix, Milk Chocolate Frosting and Milk Chocolate Melting Bard.

White Cake Mix, White frosting and White Bark

There are endless combinations!! I have found that almost any combination tastes yummy!!

If this is too much work, check out my Cake Ball site, Dipped In Heaven. You can order cake balls from me.

BBQ Chicken Marinade

Tonight I made BBQ chicken by request from Jeremy!!

This is not a post on how to BBQ but rather just a excellent marinade for chicken that will be BBQ'd or even baked. We have used Italian Dressing on our chicken ever since I can remember learning how to bbq as a Teenager. After all these years I have decided that my favorite marinade for chicken is Kraft Zesty Italian Dressing.

I know this sounds like a commercial and it kind of is. If you are pinching penny's, store brand Italian Dressing will do or if other brands are on sale you could use them too, but I prefer to spend the extra few and buy Kraft, don't skimp on the fat free...buy the good stuff!! Actually Kraft is one of the cheaper brands. Different brands have slightly different tastes, you might find you like another brand better!!

Marinade for as long as you can but if you are short on time, allow at least 1 hour . Tupperware has a good container for marinating, it's called the Season Serve Container...(Yes I used to sell Tupperware but don't anymore.) The Tupperware container allows you to flip the box over and over, without leaking to get the marinade flowing!! I can easily fit about 10-15 Chicken Breasts in this container!! Don't forget you can buy these on ebay and save a little money...opps did I say that? A large Zip Lock bag works good too, but they do tend to leak!!

Chili

Chili

by Eva Hooper

Pinto Beans-1 package

Soak beans overnight in large pot!! Beans may double or triple in size so make sure you add enough water so beans stay below the water line.

After beans have soaked, cook beans on a low simmer, for 2 to 4 hours until tender.

Add:

1 Large can peeled ready to go chopped tomatoes

1 large can tomato sauce

1 small can chopped green chili

1 tablespoon beef bullion

Then Saute until glossy, in a large sauce pan:

1/2 yellow onion, finely chopped

1/2 bell pepper, finely chopped

add to beans

In the same pan brown

1 to 2 pounds of lean hamburger meat.

Drain grease and add to beans.

Salt and Pepper to taste.

Add more beef bullion if needed.

I remember having Chili and Scones every Halloween since I was a child. I have kept the tradition with my own family as well. This is not a heavy chili. It is a lighter, more tomatoey chili and I love it!! If you want it thicker, simply add more beans and meat. I have added diced jalapenos before but most people prefer to eat it with out that heat.

I always double or even triple the recipe when I make it, but I am usually cooking for a crowd. The basic recipe is good for one family with a little left over.

Check out our scone recipe to make with this, or simply serve with cornbread or rolls.

Carrot Cake

Carrot Cake ….. (My Wedding Cake)

Yup still my favorite recipe

1½ Cup oil

2 Cups sugar

4 eggs

2 Cups flour

2 teaspoons baking powder

2 teaspoons soda

1 teaspoon salt

2 teaspoons cinnamon

3 Cups finely grated carrots

½ to 1 Cup nuts (optional)

½ to 1 Cup raisins (optional)

Cream oil, sugar and eggs together

Add remaining ingredients and mix

Pour into a greased and floured 9X13 pan

Bake at 350 for 40-50 minutes

Test for doneness with a toothpick

Cream Cheese Frosting

4 oz cream cheese

¼ Cup melted margarine or butter(1/2 stick)

1 teaspoon vanilla

Up to 1 # powdered sugar

(Note from Leslie: I usually add all the powder sugar and then add milk until I reach the consistency I like. Also be careful with the vanilla. Some vanilla is stronger then others.)

Mix cream cheese, margarine or butter and vanilla until blended and smooth and add no more than 1 pound of powdered sugar for a good spreading consistency and frost the cake

Snicker Doodles

*These are covered with Christmas colored sugar sprinkles, No cinnamon, delicious!*

Snickerdoodles
Heat oven to 400 degrees F

Single Recipe
1 1/2 Cups sugar
1/2 Cup butter (1 stick)
1/2 Cup Margarine (1 stick)
2 eggs
2 3/4 Cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Topping Mixture...1/4 Cup Sugar and 2 teaspoons cinnamon to roll dough in

Double recipe
3 Cups sugar
1 Cup butter (2 sticks)
1 Cup Margarine (2 sticks)
4 eggs
5 1/2 Cups all purpose flour
4 teaspoons cream of tartar
2 teaspoon baking soda
1/2 teaspoon salt

Topping Mixture...1/2 Cup Sugar and 4 teaspoons cinnamon to roll dough in

1. Heat oven to 400 degrees F
2. Mix sugar, butter and margarine and eggs in a large bowl until nice and smooth. I use my big mixer with the cookie hook.
3. Add the flour, cream of tartar, baking soda and salt and mix thoroughly
4. Shape dough into 1 1/4 inch balls (we used a level scoop of a medium scoop from pampered chef, I don't know if that is what that apparatus is called)
5. Roll the balls in the sugar and cinnamon mixture. Or use colored sugar sprinkles at Christmas or Red at Valentines and Green for St. Patrick's Day or what ever color you like, etc. without the cinnamon.
6. Place balls two inches apart on ungreased cookie sheet. Gently flatten each ball just a bit. We fit 12 per cookie sheet.
7. Bake for 8-10 minutes. The very edges will turn just a slight shade of golden tan. Remove from oven and transfer cookies onto wire rack to cool. Store in a Tupperware, Rubbermaid or other airtight container.