Merry Christmas!
our Christmas update:
We have had a fairly uneventful 2012 and that is a good
thing!
Christopher & Brett are a part of our farming/ranching
business. Christopher has also added a
feedlot to his business. Brett would
like to get into the farming enterprise, but has yet to find any land to
rent. It is nice to have them with
us.
Christopher & Paige live in Donnybrook. Paige works in Minot as Ward County Extension
Agent focusing on the agriculture areas.
Brett lives with us, though he can’t wait to get rid of us.
Annette’s parents are doing pretty well. Dad turned 85 on the 18th. Mark & Annette along with a few other
family members made some surprise visits to Arizona.
Mark’s mom was diagnosed with Rheumatoid
Arthritis in 2011. It was extremely hard
on her knees. She now has two new knees
and we hope this will help her considerably.
That is
about all for our year. We look forward
to hearing from you.
Wishing
you a healthy and
wonderful 2013.
The
Rockeman Family
Here is one of the treats that I made for Christmas goodies this year:
SWEDISH ALMOND-CHOCOLATE MACAROONS
Makes 2 to 3 dozen cookies.
Note: This dough must be prepared in advance. Pasteurized eggs are recommended for food safety reasons. The Swedish cookies are also known as
Choklad Biskvier. Our 2011 winner is from Beth Jones of Owatonna, Minn.
For cookies:
• 2 (7-oz.) tubes almond paste, cut into small pieces
• 2 egg whites
• 1/2 c. granulated sugar
For filling:
• 1 c. (2 sticks) butter, at room temperature
• 1 c. powdered sugar
• 2 tsp. vanilla extract
• 2 pasteurized egg yolks (see Note)
• 4 tsp. unsweetened cocoa powder
For chocolate coating:
• 10 to 12 oz. dark or bittersweet chocolate
• 2 to 4 tsp. vegetable oil or melted butter
Directions
To prepare cookies: In a bowl of an electric mixer on medium speed, beat almond paste and egg whites until thoroughly combined, about 2 minutes, scraping down sides of bowl as necessary. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
Using a small scoop, form dough into balls (or drop by heaping teaspoons) and place 2 inches apart on prepared baking sheets. Moisten the flat bottom of a glass with water, dip into granulated sugar and carefully press prepared glass bottom into dough balls, flattening dough; repeat with remaining dough. Bake until lightly brown, 18 to 20 minutes. Remove from oven and cool 5 minutes before transferring cookies to a wire rack to cool completely.
To prepare filling: Line baking sheets with wax paper.
In a bowl of an electric mixer on medium speed, beat butter until creamy, about 1 minute. Add powdered sugar, vanilla extract, egg yolks and cocoa powder, and mix until smooth (scraping down sides of bowl as necessary), about 2 minutes. Using a small knife, spread about 1 tablespoon filling on top of each cookie, making a rounded top. Transfer cookies to prepared baking sheets and refrigerate for at least 1 hour.
To prepare chocolate coating: Break chocolate into small pieces. In a double boiler over gently simmering water (or in a microwave oven), melt chocolate. Whisk in 2 teaspoons vegetable oil (or melted butter), adding more to reach desired consistency. Let mixture cool for a few minutes, then dip tops of cookies into chocolate mixture, holding onto almond base. Return cookies to prepared baking sheets and refrigerate until chocolate hardens, at least 30 minutes. Store in refrigerator and serve chilled.
SOURCE:
Star Tribune 28 Nov 2012
