Its been a week of pouring over estimates and comparing prices and finally coming to 'the big' decision, which has lead to making a lot more little decisions quite quickly - in other words we are launching .... yet another renovation! This time it is the moldy master bathroom - the room that I think is part of the basis for all of the illness we have suffered this winter. I have tried to keep ahead of the mold, but you cannot clean behind the drywall, and it has just progressed to a necessary gut and re-do kind of renovation.
Am I ready for this kind of stress? I don't know! I don't think so! We have been down this road thrice now - four times if we include having a painter here for more then a month banishing the multiple shades of orange we inherited when we purchased this home just over two years ago. I think I just want to get it done and over with so that I don't have to deal with the mold any longer. I am praying for strength and clarity of mind - and that we can keep on doing our schoolwork with as few distractions as possible!
When we were almost done our schoolwork, I decided to just relax and do some baking today - more than 1/2 of it is already out the door to friends and neighbours! I made 3 loaves of banana bread, 4 loaves of whole wheat bread and Aunt Sarah's Pecan Crisps. If you can keep out of these you are a better woman than I! The recipe says they are 'good keepers' since they have a high butter content, but you just try to stop at one! How do I know they go nicely with a hot cup of tea? Mmmmm ...
Aunt Sarah’s Pecan Crisps
1 cup butter - do not substitute
2 tsp. pure vanilla extract
1 cup icing sugar - unsifted
½ cup all purpose flour, sifted
½ cup cake and pastry flour, sifted
7/8 cup coarsely chopped pecans
Into beater bowl measure butter, vanilla and icing sugar and beat on high until pale, smooth and light. Beat in flours, then add nuts. Butter a 11”x15” cookie sheet with ½“ sides (or jelly roll pan). With spatula spread batter thinly and evenly making it a bit thicker at the edges than the middle since they tend to brown faster. Bake at 350 degrees for 15 minutes for a shortbread like texture and pale golden color. Bake for 20 minutes for a crisp texture and a deeper golden color - they actually took 25 minutes today since it is really damp here.
Cool in pan and sprinkle evenly with a dusting of icing sugar. Break into pieces and pile them higgledy-piggledly on a fancy cookie plate. For a more uniform look cut into triangles while still warm. Icing sugar dusting can be omitted (or forgotten ;+) they are just WONDERFUL!
Thank you Mrs. D. for including this in the Bethel Ladies’ Coffee Hour Cookie Cookbook