Oatmeal cookies recipe

 

Oatmeal Raisin Cookies 

It's National oatmeal cookies day ! And this recipe is one from Mom's recipe box. .

• 1 C butter
• 1 C light brown sugar
• 1/4 C sugar
• 2 Eggs 
• 1 T vanilla 
• 1 T molasses
• 1 1/2 C AP flour
• 1 tsp baking soda
• 11/2 tsp cinnamon
• 1/2 tsp salt
• 3 C rolled oats
• 1 C raisins

Preheat 350 degreess 

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add eggs , vanilla and molasses- Mix well. Add dry ingredients and Mix well and Chill.  Roll dough into balls and place on baking sheets.  Bake 12-14 minutes. 

Saturday at library

 It's Saturday at the library 

Circle time is here ...

Come enjoy this rhythming book as it discovers the bright colors of Spring with a young boy and his grandfather.

Are you planting a garden this year? We are helping out with our community garden by volunteering. 

Do you know you can start seeds in recycle toilet paper rolls.

You just need to fold them bottom to hold soil mixture and seeds to let seeds grow.

We are making colorful butterfly 🦋 

Made with toilet paper rolls, painted.

cardboard wings covered with tissue paper. Ribbon for streamers .

See you back here each Saturday for books, crafts, and community events. Lisa 

Celebrating Kawanza

Today at the library this Saturday we celebrate Kawanza! 

Let's read a book...

Celebrate from 12/26 to 1/1 

Craft time with the kidz

Angel Food Cake recipe

 Angel Food Cake : 

Today is Angel food day ! So try my Great Aunt's recipe from the family recipe box....Lisa 

• 1  1/2   C Sugar, divided
• 1 C   Cake flour
• 1/4 tsp Salt
• 9  large Egg whites
• 1 1/4   tsp cream of tarte
• 1   tsp of Vanilla
• 1/4  tsp almond extract 

preheat oven to 350 degrees  And have Oven rack at lowest position 

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2. . Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.

Applesauce and Cranberry Bread

 

It's time for some Sunday baking ! And it's quick bread  with applesauce and cranberries..... 

Applesauce and Cranberry Bread 

• 8 Tab Butter softened
• 2 eggs
• 1 1/4 C applesauce
• 2 C flour
• 1 C Sugar
• 1/4  C light brown sugar
• 1/2  C Cranberries
• 1 Tsp Vanilla
• 1 tsp  baking soda
• 1 tsp  baking powder
• 1/2 tsp salt 
• Optional; you can had  1/2 c  of  chopped Nuts if you like 

Preheat oven 325 degrees 

Mix bread dough and pour into greased loaf pan. Bake for 65 to 70 minutes. Let Cool before removing from pan.  

Chocolate Pumpkin Cupcake

 

• 1 Pillsbury® Traditional Chocolate Cake Mix
• ▢1 can canned pumpkin 15 oz
• ▢2 eggs
• ▢3 Tablespoons vegetable oil
• ▢1 teaspoon cinnamon
• ▢1/4 teaspoon nutmeg
• 
  
• Preheat oven to 350 degrees. Line a 12 muffin tin with liners. In a large bowl mix the cake mix, canned pumpkin, eggs, vegetable oil, cinnamon, and nutmeg until incorporated. Fill each liner 2/3 of the way with the batter. Bake for 20-22 minutes or until toothpick comes out clean. Let cool completely before frosting.

• Cinnamon Cream Cheese frosting 

  • ▢1 cream cheese frosting 8 oz, softened
  • ▢1/2 cup butter softened
  • ▢4 cups powdered sugar
  • ▢1/4 cup canned pumpkin
  • ▢1 teaspoon cinnamon
  • To make the frosting: Beat together the cream cheese and butter until creamy. Add the powdered sugar, pumpkin, and cinnamon until smooth and creamy. Frost cooled cupcakes.

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Applesauce and Cranberry Bread

 

It's time for some  baking ! And it's quick bread  with applesauce and cranberries..... 

Applesauce and Cranberry Bread 

• 8 Tab Butter softened
• 2 eggs
• 1 1/4 C applesauce
• 2 C flour
• 1 C Sugar
• 1/4  C light brown sugar
• 1/2  C Cranberries
• 1 Tsp Vanilla
• 1 tsp  baking soda
• 1 tsp  baking powder
• 1/2 tsp salt 
• Optional; you can had  1/2 c  of  chopped Nuts if you like 

Preheat oven 325 degrees 

Mix bread dough and pour into greased loaf pan. Bake for 65 to 70 minutes. Let Cool before removing from pan.  

Make these in individual Christmas bread pans and these make great gifts. 

Ghost Bites

 Halloween Baking 

• 1box (18.3 oz) Betty Crocker™ fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box
• 2/3cup white vanilla baking chips, if desired
• 3/4cup Betty Crocker™ Rich & Creamy vanilla frosting
• 16PEEPS® marshmallow ghosts

Assemble cookies:

• Heat oven to 325°F. Spray bottom of 8-inch square pan with cooking spray.
• 2In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan. Sprinkle baking chips evenly over batter.
• 3Bake as directed on box for 8-inch square pan. Cool about 1 hour 30 minutes before frosting.
• 4Spread with frosting. Cut into 4 rows by 4 rows. Place marshmallow on each brownie.

Fire Fighter Hat crafts:

 

Fire Fighter Hat crafts: 

• Paper plate
• Red paint
• Paint brush
• Black marker
• Yellow sticky foam
• Scissors

How to make your Firefighter Hat Craft:

1. Paint the paper plate red.
2. Cut the paper plate as shown.
3. Trim the edges so the cut part resembles a firefighter hat as shown.
4. Cut a small shield from the yellow sticky foam.
5. Write a number on the shield with the black marker.
6. Stick the shield on the hat as shown.
7. Use as a costume with white t shirt, kaki and suspenders. 

Memorial Day Picnic Trifle

 

For the Pudding Layer:

• 4 oz white chocolate instant pudding mix (dry)
• 2 cups cold milk

For the whipped cream:

• 1 1/2 cups heavy cream
• 6 TBS sugar
• 1 tsp vanilla extract

For the Trifle Assembly:

• 8 oz angel food cake (4 cups chopped)
• 1 lb strawberries (hulled and sliced)
• 1 lb blueberries

For the Pudding Layer:

• Combine the dry pudding mix and milk and whisk together for 2 minutes. Set aside.

For the whipped cream:

• Add your cream, sugar and vanilla in a large mixing bowl and whip all ingredients together.
• Whip over high speed until stiff peaks form. Set aside.

For the Trifle Assembly

• Cut your angel food cake into slices and then cut each slice into small pieces about 1/2-1 inch sized.
• Spread half of your angel food cake over the bottom of the trifle dish.
• Add a layer of strawberries over the top.
• Spread half of the pudding over the top of the strawberries.
• Add a layer of blueberries.
• Add a layer of whipped cream over the berries.
• Repeat with another layer of angel food cake, strawberries, pudding, blueberries, and whipped cream.
• Decorate the top in a pretty pattern with extra berries.

Saturday Morning Coffee

 Happy Saturday ! 

Every Saturday while my parents were alive we had Saturday morning Coffee and breakfast. While Dad was Sleeping Mom and Me would make Coffee and talk. About family, our community, crafts and books. My Mom favorite flavor : anything Lemon

Saturday Recipe:  Lemon Loaf 

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 medium sized lemon zested
• 1/4 C sugar
• 1 medium sized Lemon, juiced ( you can also use Limoncello)

Preheat oven at 350 degrees. Spray and line loaf pans and set aside.

Mix butter and sugar and add eggs one at a time. then in another bowl mix dry ingredients. Add gradually together with the milk slowly. Add in Lemon zest last. In the mean time, combine the juice from 1 lemon with 1/4 cup sugar Pour into prepared loaf pa. Bake until done. When done poke whole an pour lemon glaze on. Let sit and enjoy.

Ghost Bites

 Halloween Baking 

• 1box (18.3 oz) Betty Crocker™ fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box
• 2/3cup white vanilla baking chips, if desired
• 3/4cup Betty Crocker™ Rich & Creamy vanilla frosting
• 16PEEPS® marshmallow ghosts

Assemble cookies:

• Heat oven to 325°F. Spray bottom of 8-inch square pan with cooking spray.
• 2In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan. Sprinkle baking chips evenly over batter.
• 3Bake as directed on box for 8-inch square pan. Cool about 1 hour 30 minutes before frosting.
• 4Spread with frosting. Cut into 4 rows by 4 rows. Place marshmallow on each brownie.

Chocolate Pumpkin Cupcake

 

• 1 Pillsbury® Traditional Chocolate Cake Mix
• ▢1 can canned pumpkin 15 oz
• ▢2 eggs
• ▢3 Tablespoons vegetable oil
• ▢1 teaspoon cinnamon
• ▢1/4 teaspoon nutmeg
• 
  
• Preheat oven to 350 degrees. Line a 12 muffin tin with liners. In a large bowl mix the cake mix, canned pumpkin, eggs, vegetable oil, cinnamon, and nutmeg until incorporated. Fill each liner 2/3 of the way with the batter. Bake for 20-22 minutes or until toothpick comes out clean. Let cool completely before frosting.

• Cinnamon Cream Cheese frosting 

  • ▢1 cream cheese frosting 8 oz, softened
  • ▢1/2 cup butter softened
  • ▢4 cups powdered sugar
  • ▢1/4 cup canned pumpkin
  • ▢1 teaspoon cinnamon
  • To make the frosting: Beat together the cream cheese and butter until creamy. Add the powdered sugar, pumpkin, and cinnamon until smooth and creamy. Frost cooled cupcakes.

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