Archive for the ‘Food & Cooking’ Category
As I promised I now have pictures of the Brown Sugar Shortbread.
If you have been considering making shortbread you should try this recipe. The dough even freezes well!
A few days ago we brought the Taste Of Home: Best Loved Cookies & Candies 2010 magazine. It is filled with 245 cookie and candy recipes that look amazing.
Last night was our church’s business meeting, for which we needed a snack. I decided on the Brown Sugar Shortbread from page 31 in our new magazine. You can also get the recipe on the Taste Of Home Website here. They were wonderful! I made a double batch of them and they were gone before we left church. Next time I make them I will probably add some almond extract to make them even better ( I want to make more today). Sadly I forgot to take a picture, next time I make them I will make sure to get a picture to post on here.
Last weekend was the Semper Refomanda 2010 conference and for it we baked three different snacks. Actually, Hannah baked, and baked and baked. She ended up making 4 dozen Ginger cookies, 6 dozen Oatmeal Raisin cookies, and 20 dozen Pumpkin Bread mini-muffins. Hannah has does this volume of baking several times before when Gene hosted evangelism training classes. Thankfully, Hannah has baking in big batches down to a science.
I wish I had pictures of her in the kitchen and the baked goodies, but things were a tiny bit hectic getting ready for the conference, so alas, no pictures.
I hope you enjoy the recipes; I’d love to hear your feedback.
Oatmeal Raisin Cookies
1¼ c. butter (unsalted)
½ c. white sugar
¾ c. brown sugar, packed
1 egg
1 tsp cinnamon
¼ tsp nutmeg
1 tsp salt
1¼ c. flour
3 c. oats
1 c. raisins
Cream together sugars and margarine. Mix in eggs and spices, then add flour, oats, and raisins.
Bake at 375 for 9-12 min. If you substitute margarine, the cookies will not taste the same as when we make them. It does make a very big difference.
Pumpkin Bread
3 cups sugar
1 cup veg. oil
4 eggs, beaten
1 (1lb) can pumpkin
½ tsp cloves
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1 tsp Baking Powder
2 tsp soda
2 tsp salt
3½ cups flour
2/3 cup water
Combine sugar, oil, and beaten eggs. Add pumpkin and mix well. Sift together dry ingredients and add pumpkin mixture; add water and beat thoroughly. Pour into 2 greased and floured loaf pans. Bake at 350 for 1 hour or until done. Freezes well.
Ginger Cookies
2/3 cup butter (unsalted)
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
extra sugar
Cream together butter and sugar. Beat in egg and molasses. Combine flour, baking soda, salt and spices in a separate bowl and gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight. Roll into 1″ balls and flatten, then coat with sugar. Bake at 350 (Fahrenheit) for 8-10 minutes, until edges begin to brown.