Thursday, December 02, 2004
Cran-Orange Cookies
1/2 stick soft butter
1/2 cup sugar
1/3 cup Brown Sugar
1 egg
3 tablespoons orange juice
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp soda
1 tsp salt
1 cup dried cranberries orignal flavor
1/2 cup nuts
Cream butter, sugar and eggs together. Mix up well and add dry ingredients and orange juice. Mix up good then add cranberries and nuts last. Drop by tablespoons full 2 inches apart and bake at 375 oven for 12 min. or until lightly brown. Very good
Pumpkin Jar Bread
2/3 cup shortening 325 oven 45 minutes
2 2/3 cups sugar 1 1/2 tsp. Baking pwdr
4 eggs 1 1/2 tsp salt
2 cups pumpkin 1 tsp cinnamon
2/3 cup water 1 tsp cloves
3 1/2 cups flour 2/3 cup nuts
2 tsp baking soda 8 wide mouth pint jars
Cream shortening and sugar. Beat in eggs, Pumpkin, and water. Sift
together dry ingredients. Add to pumpkin mixture. Stir in nuts.
Pour into jars sprayed with no-stick spray. Fill only half full. Bake jars on
a cookie sheet for about 45 minutes. in a 325 oven. Clean rim; place
scalded lid on the jar and screw ring on firmly. Only take one jar at a time out
and put lid and ring on this way they stay hot and will seal right. They will
start sealing immediately. Note the cake should not rise above the edge of the jar. If it does, cut off excess, wipe rim of jar, clean and seal. It says you can store
them on the shelf with the rest of your canned goods. But I would not do
it unless you check with the County extension office first to see if it is safe.
