Sugar Cookie Recipes

At Christmas, I was longing to eat a sugar cookie from my childhood. Today's sugar cookies are so different from the "old ways."

I have decided to ask friends for their sugar cookie recipes and try them, to see if I can find the sugar cookie from my memories.

Here is one from Tracy from C&H Sugar ( recipe link ) 

Also, I just realized that the icing I've been missing is Royal Icing. I'll post a recipe soon. 
I've used buttercream in the past, but I've missed the smooth, hard icing from my childhood, and I think that is Royal Icing.

Spring's Yam Oats

This is the tiktok link to the video with the recipe:
https://www.tiktok.com/@springdiesel.2.fkn.whyte/video/7053572865081494831?is_copy_url=1&is_from_webapp=v1

Written recipe:

In an Instant Pot:

Spray the pot with a vegetable oil like Pam, then add:

1 1/4 cup steel cut oats
3 3/4 yam juice + water
can of yams

Pressure cook on high for 10 minutes. Turn off the Instant Pot and let sit for 15 minutes. After 15 minutes, vent to release pressure.

Open the Instant Pot and smash the yams with a potato masher. Stir the oats and yams together.

My additions:
add 1/4 cup butter
1/2 cup firmly packed brown sugar. 
Let the butter melt and stir together & place in a 7 cup bowl with airtight lid to store in the fridge. Keep the lid off until the oat/yam mixture is cool.

This dish will store for several days. 
You can reheat a dishful in the microwave and add half & half to cool it off a bit and add more flavor.

1/2 cup of yam/oat mixture is 216.5 calories.

Steve's cabbage vegetable soup

Steve's cabbage vegetable soup

Ingredients/Shopping list:

1 head green cabbage (Don't use purple! - I have tried it, it is yucky!)

6 green onions (scallions)

2 red bell peppers (green works fine too - but the added color is nice)

1 whole stalk (bunch) of celery

2 large cans chopped tomatoes

1 package (envelope) onion soup mix

3 bullion cubes or equivalent

Instructions:

Chop up all vegetables and put in a 8 quart or larger stock pot or kettle. The size to cut them is from 1/4 inch to 1 inch - just however big you like vegetables in your soup.

Add the 2 cans tomatoes and the 3 bullion cubes (or paste or granules or whatever.)

Stir and add enough water to cover everything.

Bring to a fast boil and boil for 10 minutes. Then reduce the heat to a simmer (slow boil) and continue cooking until vegetables are tender. (The cabbage and celery are the ones to look out for. I like mine cooked for about 30 minutes! Some people like them crispier.)

Add seasoning (like poultry seasoning or additional salt) if desired.

Enjoy a bowl of hot soup. It smells good and tastes good. And it uses more calories to process than it gives your body. This is a negative calorie food!

Let the rest of it cool, and then refrigerate. I like to put mine in pint size jars to make it easy to grab a couple before heading out for the day.