Mmmmm.....Snickerdoodles

Snickerdoodles are one of my husband's favorite cookies, so I made him some yesterday on our anniversary.  He was very happy!!  It seems like I've been making these cookies forever.  The traditional snickerdoodle is crispy and has lots of cinnamon.  Mine are soft and chewey and has less cinnamon!

Snickerdoodles

1 cup regular Crisco shortening

1 1/2 cups sugar

2 large eggs

1 tsp. vanilla

2 3/4 cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

In a large mixing bowl, mix together the shortening, sugar, eggs and vanilla.  In another bowl, mix together the flour, cream of tartar baking soda and salt.  Add the flour mixture to the shortening mixture and stir until combined.

Roll dough into 1 inch balls.  Roll balls in mixture of 2 Tbs. sugar and 2 tsp. cinnamon (I just make up my own sugar/cinnamon mix). 

Place on ungreased cookie sheet.  Bake at 350 degrees for 8-10 minutes. (They will spread out and puff up and then begin to crack.  I take them out once they're cracked and not quite set so they'll be soft instead of crisp)   Makes about 3 dozen cookies.

This is a fun recipe to make with kids.  They love rolling the dough in balls and dropping them in the cinnamon sugar! 

Have a thoroughly enjoyable Thursday!

Yummy Goodness

I made cookies today!  My husband's office is having a potluck tomorrow and he asked me to make these cookies.  I'll probably be making pumpkin bread later...not for the potluck but for the weekend.

I hope you're having a terrific Tuesday!

Blogtoberfest Day Twenty Two: Chocolate Chip Cookies

For the last 30 years, I've been known everywhere I've lived for my chocolate chip cookies.  It started out with the original Toll House recipe and I've modified it through the years.  The secret is to use Crisco shortening instead of butter and DO NOT use a mixer!  Mix the dough with a heavy duty wooden  spoon!

Annette's Chocolate Chip Pecan Cookies

2 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup Crisco shortening

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 tbs. vanilla

2 large eggs

1 12oz. pkg chocolate chips

1 2/3 cup chopped pecans

Preheat oven to 375 degrees.  Combine flour, baking soda and salt in small bowl and set aside.  Cream together the shortening, both sugars and vanilla.  Beat in the eggs.  Add the flour and mix well.  Stir in chocolate chips and pecans (dough will be very stiff). 

Drop by rounded tablespoon on ungreased baking sheet and bake 9 - 11 minutes or until light brown on top.  Cookie will look like it's not quite done.  Remove cookies to foil.  Makes about 3 dozen cookies.

Enjoy!!

Blogtoberfest Day Eleven: Banana Nut Bread

So I missed day ten for Blogtoberfest.  We met the kids at the Inner Harbor in Baltimore and spent the day there celebrating Sean's birthday.  After shopping, dinner at the Cheesecake Factory and opening presents at Sean's apartment we made it home just before midnight.  We live 2 hours from Baltimore so it was a long day but well worth it.

Today was spent cleaning and baking.  I came across this recipe for banana nut bread in a magazine a while back and thought it sounded good.  Boy, was I right!  You'll have to try it and taste for yourself.

Southern Banana Nut Bread

1/2 cup butter-flavored shortening

1 1/2 cups sugar

2 large eggs

1 cup mashed ripe bananas (about 2 medium)

1 teaspoon vanilla

2 cups self-rising flour

1/2 cup buttermilk

3/4 cup pecan pieces

        In a large mixing bowl, cream shortening and sugar until light and fluffy.  Beat in eggs.  Blend in bananas and vanilla.  Add flour alternately with buttermilk, beating well after each addition.  Fold in pecans.

        Pour into two greased 8in x 4in loaf pans.  Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for 10 minutes before removing to a wire rack:  cool completely.