Making all the dark spaces into
that bloom beauty.
Through Him then, let us continually offer up a sacrifice of praise to God, that is,
the fruit of lips that give thanks to His name. ~Heb. 13:15
Thankful for this day...this very day...right here, right now.
makes 1-2 servings
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice - mix the mixture really well with a wire whisk.
(Laura Bushes recipe)
Chewy, monster-sized oatmeal cookies stuffed with nuts and chocolate chips, enhanced with a hint of cinnamon.
Makes about 36
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.
NOTE: For 6 dozen (72) smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.