Tuesday, November 4, 2008

Sugar Cookies

Sugar Cookies

These are very good cookies. The best part is, unlike regular sugar cookies, these do NOT lose their shape when they cook. They are great for detail work if you like to do icing.

1 c. sugar
3 1/2 c. flour
2 sticks REAL butter, softened
1 tsp. vanilla
2 large eggs
2 T. Karo syrup

Cream sugar and butter. Add eggs, Karo and vanilla, then add sugar. Mix well. Place into a tight container and chill for 2-3 hours. When you are ready to use, on a floured surface, roll out to the desired thickness. Cut and place on ungreased cookie sheets. Cook for 18 inutes at 350 degrees.

Pumpkin Bread

Just in time for Thanksgiving. This will make three full size loaves. It is probably the best recipe I have ever tried for pumpkin bread. It is also a good recipe for zucchini - just replace the pumpkin for zucchini - same amout - 6 cups.

Preheat oven to 350 deg.

6 c. pumpkin OR shredded zucchini
3 1/3 c. sugar
1 1/3 c. vegetable oil (I use canola)
4 tsp. vanilla
8 eggs
6. c. flour
4 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1 tsp. baking powder
1 c. pecans
1 c. raisins (boiled to plump, then drained)

Mix all dry ingredients and all wet ingredients. Blend well. Add nuts and raisins last. Spray 3 bread pans w/PAM. Pour into pans. Bake for 1 hour and 20 minutes if your pans are 9" and 1 hour if your pans are 8".

Can also make mini loaves - will make 16 mini loaves - bake for 45 minutes.
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