All the stores are ramping up for Christmas. Today is Senior Day at Fry’s and Safeway. Look for good bargains not mentioned in their ads. Remember that to get sale prices at Fry’s and Safeway you must have a “club card.” Sprouts has no card, and on Wednesday you get the current week’s specials plus the last week’s specials. Since it’s time for cookie making to begin, we are featuring comparisons of cookie ingredients and some very special cookie recipes.
Compare & Shop
Super Value Pack
Whole or Parts
Breasts, Full Service Counter
Fry's Eggs Large, AA
on special buy 3 offer
on Buy 4 offer
Land "O Lakes
Clip or click coupon
Only $.99 each but you must buy at least 3 of these items or mix and match:
Philadelphia Cream Cheese, $.99/8oz.
Kroger All Purpose Flour, $.99/5lb.
Kroger Eggs, AA large, $.99/18 count
Sugar, $.99 p$$t brand, 4 lb.; or Kroger specialty sugars, select varieties
Kroger Peanut Butter, $.99, 15-18oz, select varieties
Fry’s Buy 4 get $4 off deal continues this week, as always you must buy multiples of 4 or mix and match. The prices given here are the “final price”:
Butter, $1.99/lb. Challenge Buy 4/Get 4
Frozen Vegetables, $.99 Cascadia Buy 4/Get 4
Bacon,$4.99; Hormel Black Label Buy 4/Get 4
Cereal, $1.99, Raisin Bran and other Kelloggs varieties Buy 4/Get 4
Ground Beef, $2.49 lb, Kroger, 80%lean, 3 lb or more
Turkey, $.99 lb, Kroger, frozen, 10-24 lb, limit 1
Avocados, large Haas, $1.25/each
Mangoes or Asian Pears $1/each
Watermelons, mini seedless, and Cantaloupes $2.50/each
Lunch Meat, Oscar Meyer, 30-32 oz. $3.00/each
Canola or Vegetable oil, 48 oz. $1.49/each
Pork Fillet or Tenderloins, Hormel, marinated, Buy one get two free
Pork Center Cut Chops, Buy one get three free
Pork Loin Back Ribs, Buy one get two free
Pork Shoulder Roast, in bag, $.99/lb
Pork Half Loin Roast $1.67/lb
Beef Petite Sirloin and Chuck steaks, Buy one get two free
Cross Rib, Chuck, Eye, Tip roasts, $.97/lb
Grapes, $.88 lb., Red seedless
Apples, $1.69 lb. Pacific Rose, Fuji, Granny Smith
Tomatoes on the Vine $1.99/lb
Butter, $1.88 lb, Challenge (with click or clip coupon)
Yoplait Yogurt $.50/each
Pork Loin Roast, $1.77 lb.
Standing Rib Roasts, $7.99, fresh, not frozen
Grapes, $.69 lb, black seedless
Blueberries and raspberries, $2.50/6 oz pkg
Navel oranges $.69/lb
Grapefruit, Texas Red $.69/each
Avocados, Haas $.69/each
Tomatoes, on the vine $1.48/lb
Cilantro, Green onions, Radishes 3 for $1.00
Deli Cheese, $3.99 lb., Monterey Jack and sharp cheddar cheese
Bakery Tea Breads $2.50/each
Sprouts has a 72-Hour Sale on Friday, Saturday and Sunday only:
25% off Bulk Bin, Bulk Spices, Bulk Coffee
EZ Peel Large Shrimp $4.99 lb.
Tropican Orange Juice 2/$4
Kettle Potato Chips $.99 each
Assorted Chopped Salad Kits, $2 each
Blackberries $1/5.6 oz.
December Means Cookies
Here are two recipes adapted from Zella Boutell's, “Christmas Cookbook”, a great cookbook, first published in 1953. The first 73 pages of the book are devoted to cookie recipes, many of which are unique. Both of these recipes are tried and true in my family. I highly recommend them for yours. The Favorite Christmas Cookies can easily be made vegan by using a vegan margarine. They keep very well, having no eggs and being made with honey.
Favorite Christmas Cookies
5/8 cup honey
6 Tablespoons butter
3 liquid ounces frozen orange juice concentrate, or other liquid: coffee, brandy, other juice
grated rind of 1 lemon and 1 orange
5 cups sifted cake flour (3.5oz/cup if you have a good kitchen scale, a very useful item)
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon mace
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon cardamom
4 teaspoons baking powder
Melt the honey and butter in the top of a double boiler, or if you don’t have one, just set a smaller pan inside a larger one with 2 cups of simmering water in the bottom. Add the sugar, juice or other liquid, and citrus rind. Heat, stirring from time to time until the sugar is dissolved. It will take on a transparent look and if you pinch a small amount between a finger and thumb, it will not have a grainy feel.
Put the dry ingredients in a large bowl. Stir and fluff with a whisk.
Pour the honey mixture over the dry ingredients. Mix well until there is no visible flour. Remove dough from bowl and place in the middle of a piece of plastic wrap. Push together and flatten into a thick disc. Chill for at least 4 hours.
This is a wonderful dough for cutting shapes. It is more pliable and stronger than sugar cookie dough, making it particularly good for kids. The dough can stay in the refrigerator for up to a week if carefully wrapped. It can also be frozen for up to four months. Why not try some Easter cookies, or Valentines day hearts. When you are ready, let the dough warm briefly in the kitchen, break it into 3 parts. Make each part into a fairly smooth ball, then flatten. Roll out to 1/8 to 1/4 inches thick. Cut into fancy shapes, using extra flour to keep dough from sticking. Use parchment paper fror rolling the dough and lining the cookie sheets. Bake at 300º for 12 to 15 minutes, just until the edges begin to turn brown and the middle of the cookie is firm. Let cool briefly on cookie sheets, then remove to wire racks to complete cooling. Store in airtight containers until you are ready to frost. These cookies seem hard and dry when first baked, but they will soften after a few days, or within a day of being frosted.
Frost with buttercream icing.
1/2 cup butter (1 stick)
1 cup uncooked old fashioned rolled oats
3 large eggs
1 cup brown sugar
1 1/2 cup all purpose flour
1/2 teaspoon salt
1/2 baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup applesauce
1 cup raisins or currents. Or try other dried fruit, date nuggets, cherries, diced apricots.
1 cup nuts (optional)
Melt butter in a medium sized skillet. Add the oats, simmer gently until lightly browned, remove from the stove and let cool, but not so cool that the butter congeals.
In a small bowl, whisk together flour, salt, baking soda and spices.
In a large bowl beat the eggs until lemon colored, add the sugar gradually and beat thoroughly. Blend the butter/oat mixture into the egg/sugar mixture. Gradually add the flour mixture alternately with the applesauce. Fold in the fruit and nuts (if using).
Drop the batter by rounded teaspoonfuls onto parchment lined cookie sheets. Bake in a 350º oven for10 to 12 minutes or until lightly browned. Makes 4 to 5 dozen cookies. These cookies have a somewhat “caky” texture and a marvelous flavor. If possible frost with a maple icing.