The Workshops of David T. Smith Blog

This is a quick short-cut version. If anyone would like my homemade recipe I will be happy to share that as well. Make your cut-out cookies using Betty Crocker Sugar Cookie Mix. Roll them out at least ¼ inch thick so they will puff up nice and high when baked. Be careful not to over bake – take them out when they are just slightly brown on the edges. Remove to wire rack to cool. For the Royal Icing you will need: 4 Egg Whites 1 teaspoon Vanilla or Lemon Extract (using lemon will keep your icing nice and white) 4 to 4 ½ cups Confectioners’ Sugar Food coloring - black, red + yellow = orange Combine the egg whites and extract and beat until frothy 2 to 3 minutes. Add confectioners’ sugar ½ cup at a time and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take about 5 to 7 minutes. Divide into bowls and add food coloring to achieve desired shade. Apply icing with a knife or sma

I used to always order Spinach and Artichoke Dip when dining out. Several years ago I worked on perfecting a rich and creamy version I could make myself. I don’t order it out anymore – this is so good.   A family favorite and great for the upcoming holidays or anytime you want some decadent and delicious comfort food! Spinach & Artichoke Dip 10 oz. frozen spinach, thawed and drained 14 oz. can artichokes, drained and chopped 1 medium onion, chopped 1 Tbs. fresh garlic, minced 1/2 cup mayonnaise 3/4 cup grated Parmesan cheese 1 cup grated Cheddar cheese   2 cups grated Monterey Jack cheese 1 8 oz. package cream cheese   1 can cream of mushroom soup 1 can mushrooms 2 cups heavy cream or half and half ½ cup slivered almonds Preheat oven to 375 degrees. Lightly grease a large deep baking dish. Mix all ingredients very well. Place in baking dish and bake for approximately 35 to 45 minutes. Add the slivered almonds to the top of the dip for the last 10 minutes.

This is a very simple recipe. It has only a handful of ingredients but it will totally knock your socks off. These have been affectionately referred to as cholesterol bombs. Because of, you know - the butter - lots and lots of butter. I recommend making it in a small muffin tin. The crust to crumb ra tio is perfect. I’m a crust girl myself. If you choose to make this in a loaf pan it is great sliced and toasted.   3 cups self rising flour 3 tablespoons sugar 1 can beer (Your choice – I prefer a dark full bodied beer) Melted Butter   Salt Combine flour and sugar. Add beer, a little at a time. Mix well, the mixture should have the consistency of a very thick batter. Thicker is better for this bread. Spray muffin pan with nonstick spray and spoon mixture into pan. Bake at 350 degrees for approximately 15 minutes. Remove from oven and brush melted butter on tops of muffins. I normally remove the miniature breads from the muffin pan and brush butter on the bottoms too. Also, whi