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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.
I know that I have said this before and I am about to say it again, I absolutely love brussel sprouts. I am actually surprised that I do not post about them more often. I am sure my grandmother could care less if I ever posted about them again…..she is not a big fan. My grandmother puts it quite nicely; she merely states that she has never developed a taste for them unlike those who cannot resist shouting out a big “Yuck” at the mere mention.
Well for those of us who happen to love the little green gems here is another way to prepare them that I am sure most of us will gladly enjoy.
Brussel Sprouts in Sour Cream Onion Sauce
1/2 lbs. Brussels sprouts (leave whole or cut length wise)
1 Large Onion (any) chopped
1 pint of sour cream
2 Tablespoons of butter
Salt and pepper to taste
Steam or boil brussel sprouts for 15 minutes or until tender. Sauté onion in butter until rich brown, add in sour cream, stirring constantly. Add brussel sprouts and mix well, leave on heat for 2 more minutes then serve.
Everything has to start somewhere even cookies. Sugar Cookies are the foundation for so many other cookie recipes to build upon. As simple as sugar cookie dough is the number of variations to the recipe over the years is staggering. As a child just gliding that little finger along the inside of the bowl and grabbing some of that sweet gooey batter you knew you were going to cookie heaven.
I have tasted many different sugar cookie recipes over the years (many, many, many different sugar cookies over the years) just ask my waistline! I would have to say this recipe here is my favorite, I really think that the sour cream plays a huge part in the taste and texture of this cookie. It’s a nice combination of crisp and tender, buttery and lightly sweet.
Sour Cream Sugar Cookies
2 cups sugar
1 cup butter
2 eggs
1 cup sour cream
1 Teaspoon baking soda
1 Tablespoon vanilla or flavoring of choice
5 cups flour
Roll out to about a quarter inch thickness and cut. Bake at 325 to 350 degrees for 10 to 12 minutes, until very lightly golden. This recipe will make anywhere from 2 to 4 dozen depending on the size you make your cookie.
This recipe will make some great Christmas cut outs with icing, just have fun and enjoy.
I know that I have said this before and I am about to say it again, I absolutely love brussel sprouts. I am actually surprised that I do not post about them more often. I am sure my grandmother could care less if I ever posted about them again…..she is not a big fan. My grandmother puts it quite nicely; she merely states that she has never developed a taste for them unlike those who cannot resist shouting out a big “Yuck” at the mere mention.
