posted by Rachel on Food & Cooking

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!

posted by Rachel on Food & Cooking

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.

posted by Lora on Food & Cooking

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.