FROSTED GINGER COOKIES - yes, they are the best!

Forcing Fall!
It's still in the high 90's here in Southern Utah! But I feel the need to start baking with apples, pumpkins, and lots of yummy spices...bring it on!

Cream together:

1 c soft butter
1 1/2 c sugar
1/2 c molasses
2 large eggs

in separate bowl whisk together:

4 c flour
1/2 t salt
2 1/4 t baking soda
2 t ginger
1 1/4 t ground cloves
1 1/4 t cinnamon

roll into 3/4 inch balls (no smooshing)

Bake @ 325 9 min. (about)

Cool and frost with cream cheese frosting:

3 oz cream cheese rm temp.
4 T soft butter
1/2 t vanilla
dash of salt
4 cups powdered sugar
Beat, beat, and beat some more. Add some milk if too thick.

Thank you Zana for this recipe... fall is now here, in my mouth!

My Favorite Oatmeal Chocolate Chip Cookie...for now

I love cookies! I'm always trying to find that to die for recipe. This one is oatey, and chewy with a crisp edge ~ just remember to not over bake!

Preheat oven 375 degrees

Cream together:
1 cube soft butter
1 1/4 cup packed brown sugar
1 1/2 t. vanilla
1 egg
1/4 c. milk

in med mixing bowl whisk together:

3 c. oats
1 c. flour
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon

Blend with creamed mixture and add:

1 c. walnuts or pecans - chopped
1 1/4 cups chocolate chips - I love guitard
1 c. raisins

Eat the dough to your hearts content, then bake some if you feel like it.

Bake 10 min

If you don't have a cookie scooper you're missing out once again!
Tammy's creation :o)

Sky High Flaky Biscuits

I had 2 phone calls today requesting this recipe, so here it is....

2 1/2 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening cut into 1/2 inch chunks
8 tablespoons cold butter cut into 1/8 inch slices
1 1/4 cup lowfat buttermilk
2 tablespoons melted butter

Adjust oven rack to lower middle and preheat to 450 degrees.

Whisk flour, baking powder, baking soda and salt in large bowl.
Add shortening to flour mixture; break up the chunks with fingertips until pea-sized pieces remain.

Drop butter slices into mixture and toss to coat, then with floured fingertips grab pieces of butter and press into flat nickel sized pieces, keep doing this until mixture is all incorporated -toss mixture to combine - at this point you freeze the mixture for 15 min. but you can skip if you don't have the time.

Spray with cooking spray about a 20 inch square area on counter. Sprinkle 1/3 cup flour and spread across area to create a thin even coating.

Remove mixture from freezer and add 3 Tablespoons buttermilk to flour mixture and stir with a fork until ball forms and no dry bits are visible, adding remaining buttermilk as needed. You might not need to use it all. Just until it forms a into a soft, slightly sticky dough. With a rubber spatula transfer dough onto prepared counter, form into a ball and roll into 18 by 14 inch rectangle about 1/4 inch thick dusting with flour as needed. Fold dough into thirds (like a business letter) then lift short end and fold into thirds again. Repeat this process one more time. Roll dough until a little less then 1/2 inch thick. Cut with a biscuit cutter and transfer onto an ungreased cookie sheet. Brush tops with melted butter (I usually don't) -Bake until tops are golden brown and crisp on top, about 12-15 minutes.

These babies might seem a little daunting the first time you make them, but they are a breeze once you get the technique down. Trust me they are worth the effort to hear your son say, "Mom you are so amazing!"

Once again I have to give the credit to America's Test Kitchen!

Can't get any better - Blueberry Streusel Muffins

makes 12 muffins - bake 375 degrees 2o-25 min.

STREUSEL

1 1/4 cups flour
1/3 cup packed dark brown sugar - I used light
1/3 cup sugar
1/2 teaspoon cinnamon
pinch salt
7 Tablespoons butter, melted

MUFFINS

1 egg
1 teaspoon vanilla
1 cup sugar - I used 3/4 cup
1 teaspoon grated lemon zest- I used 1/2 teaspoon
4 tablespoons melted butter - cooled
1/2 cup buttermilk
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries

For the stresusel: In small bowl combine all ingreds and mix with fork until crumbly.

For the muffins: Whisk eggs in medium bowl until combined. Add vanilla, sugar, and zest, whisk together. Slowly whisk in the butter; add the buttermilk and whisk to combine.
Reserve 1 tablespoon flour. Whisk the remaining flour, baking powder, and salt in a large bowl. Fold in egg mixture until almost combined. Toss blueberries in reserved 1 tablespoon flour and fold into batter until just combined.

Scoop into greased muffin tin, top with streusel, bake, and prepared to die!

p.s. If you don't have a batter scoop thingy, your missing out! It makes muffin makin a breeze!

This recipe is from America's Test Kitchen - my favorite!!