Archive for December, 2008

  Sugar cookies are great because you don’t have to make them just at Christmas time. One time I made them in the original round form and kept the frosting white. Simply sweet. 🙂

Serves: 3-4 dozen
From: Mrs. Martin (during a cookie exchange)

1 1/4 cups sugar
1 cup shortening
2 eggs
1/4 cup pancake or maple syrup
1 TBSP vanilla
3 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Combine sugar and shortening in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat til fluffy. Combine flour, baking soda, powder, and salt. Add gradually to creamed mixture. Mix well. Divide dough into 4 quarters. Refridgerate at least one hour. Spread 1 TBSP flour on waxed paper. Plae one fourth dough on paper. Sprinkle with flour and cover with second sheet of paper. Roll dough to 14″ thickness. Cut with cookie cutters.  Place 2″ apart on cookie sheet and bake @ 375 degrees for 5-7 minutes. Do not over bake. Cool on foil.


1/2 cup shortening

1/2 cup butter

4 cups conf. sugar

2 TBSP milk or water

1 tsp. vanilla

Mix all ingredients, adding milk in small amounts until desired consistency is reached. Use food coloring and decorate as desired.

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No Picture…OOPS!!

I am sorry for not posting a picture of the cake. We were so busy trying to get everything prepared, that I never took one. It’s too bad really. It turned out really nice.

Upcoming Recipe:

Bacon Wrapped Mini-Sausages

(Edit) Ultimate Sugar Cookies

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Tonight our family will be hosting our yearly Christmas party for our ministry, Global Response Network.  Mom and I made a Triple Gingerbread Bundt Cake.  I have said this before about other desserts, but, I definitely mean it with this one, this is one of the best desserts I have ever had. The cake is extremely moist and so chocolatey. YUM!!!  I’ll try to get a picture of it posted by tomorrow. 🙂


Triple Chocolate Bundt Cake

1 (18 1/4 oz.) chocolate cake mix

1 (4 serv. size) chocolate instant pudding

4 eggs

1 TBSP ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 cup sour cream

1/2 cup vegetable oil

1/2 cup molasses

1/2 cup water

1 cup mini chocolate chips

For Glaze:

1 cup white chocolate chips

4 tsp. milk

1/2 tsp. vanilla

Beat all ingredients except chocolate chips on low speed until moist. Beat on medium speed for two minutes longer. Stir in chocolate chips. Pour into greased and floured bundt pan(can use baking spray with flour included). Bake at 350 degrees for 50 minutes or until cake pulls from side of pan and springs back when lightly touched. Cool in pan for 15 – 20 minutes. Invert onto a wire rack. Let cake cool completely.

Glaze: Microwave 1 cup white chocolate chips and 4 tsp. milk on med-high (70%) power for 1 minute. Stir until chips are melted and smooth. If needed, microwave 10-30 seconds longer, stirring every 10 seconds. Stir in 1/2 tsp. vanilla. Drizzle over cooled cake.

(We also drizzle on semi-sweet chocolate and dark chocolate)

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Christmas Design

So, I think I’m done trying to find a new design for the blog for the Christmas season. But, as you probably have already figured out, I’m not always satisfied with the header. This one may change too 🙂 . How do you like it?

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Under Construction

(Edit) This blog is temporarily under construction! 🙂

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