By Teri Cayton
The Parsons Advocate
I have a very special shout out to probably one of our oldest readers. She is a special lady that has read the Advocate for most of her life. Her name is Peggy and she is in the prime of her life sailing along for over 90+ years. So a very big THANK YOU to Peggy and hope she stays in good health for many more years. Momma Said, “With age comes wisdom so Peggy must be a very, very smart lady.”
The weather this past week has kept a lot of people indoors but I took a day and got a lot of outside work done before it got too hot. And I think a good job for this weekend is to pressure my outbuildings. It doesn’t matter how hot it gets that is always a cool job with the spray coming over you. Sometimes I “accidently” point the spray wand straight up and enjoy a good sprinkle.
My backyard is mostly shade during the whole day and the dogs have a cool place to stay, plenty of water and I was thinking of getting them a kiddy pool. They would have so much fun and the least can happen is the backyard will be a giant mud puddle. Amber/aka/Mud Puppy would love it. I have never seen a dog that enjoys getting as dirty as she does. Age is creeping up on her and she is not as bad as she once was but just let it rain and she is right out in the middle of it. Momma Said, “Whatever makes you happy just go for it.”
Fruit Pizza
Ingredients
SUGAR COOKIE CRUST
- 3 cups all-purpose flour
- ½ tsp. cornstarch
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 sticks unsalted butter, room temperature, 1 cup
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- ⅛ tsp. almond extract
- optional: zest of 1/2 lemon
- NOTE: If you are in a rush you can always use premade cookie dough. I may take two packages.
CREAM CHEESE FROSTING
- 16 oz. cream cheese, 2 packages, room temperature
- 1 tsp. vanilla extract
- 1 cup powdered sugar
FRUIT
- Kiwi, sliced
- Mandarin oranges, drained
- Strawberries, sliced
- Blueberries
- Blackberries
- Grapes, sliced
Instructions
SUGAR COOKIE CRUST
- Pre-heat the oven to 350ºF. In a small mixing bowl combine the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a mixing bowl, beat the butter and sugar, with an electric mixer for 1 minute. Add in the egg and extracts (and lemon zest if using), beat again to combine, 30 seconds.
- Gradually add in the dry ingredients, mixing on low or by hand with a spatula. The dough will be thick!
- Use your hands to form the dough into a ball. On parchment paper, (I do not recommend using a silicone baking mat) roll the dough into a rectangle or long oval shape, about 1/4 to 1/2 inch thick. The approximate length of the pizza will be 15 inches by 10-11 inches. Place the parchment paper with pizza on a cookie sheet. I used a half cookie sheet which measures 17×12.
- Bake in the center of the oven for 20 minutes or until the edges begin to just turn golden. There might be an air bubble in the middle of the cookie, if so gently tap the pan once against the counter and the center will deflate. Allow the cookie pizza to cool completely.
CREAM CHEESE FROSTING
- Place room temperature cream cheese in a mixing bowl. Use an electric mixer on medium and whip together for 1 minute, until fluffy.
- Add in the vanilla extract, powdered sugar and whip again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
- Spread evenly over the cookie crust, top with the well-drained fruit and enjoy.