Snickerdoodles!

For those of you who have heard of these cookies and love them I'm so happy to share this recipe with you. If you have no idea what these are... let me just say they are probably my most favorite cookie (next to PB) in the world! Probably because I have so many fond memories attached to them. In my teenage years I would make this cookie dough just to eat it raw. I was pretty obsessed! Enjoy. My sister just gave me my mom's recipe from an old cookbook I thought was gone forever. I'm so happy it wasn't!

1/2 cup butter, softened
1/2 cup vegetable shortening
1-1/2 cups plus 2 tbls sugar, divided
2 eggs
2-3/4 cups all purpose flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon

In a large mixing bowl with electric mixer, beat butter, shortening, 1-1/2 cups sugar and eggs until well mixed. Blend in flour, cream of tarter, baking soda and salt.

Shape dough by rounded teaspoonfuls into balls. Combine cinnamon and remaining 2 tbls of sugar. Roll balls in cinnamon-sugar mix. Place balls 2-in apart, on ungreased baking sheets.

Bake in a preheated 400-degree oven 8-10 min or until set. Let cool on wire racks.
Makes about 6 dozen cookies
from my Mom's old cookie cookbook

Pumpkin Bread {With Chocolate Chips!}

I made this last nice and it filled the house with the most refreshing aroma of fall. I can't say enough how much I love this season!

1 c butter, softened
3 c sugar
3 3ggs
3 c all purpose flour
1 tbls baking powder
1.5 tsp baking soda
1.5 tsp ground cinnamon
1.5 ground cloves
1.5 tsp ground nutmeg
1 (16oz) can solid pack pumpkin

In mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture JUST until moistened. {Very important people} Stir in pumpkin. Pour into (2) greased 9x5x3 loaf pans. Bake 350 degrees for 1 hr or until bread tests done.
from AllRecipes.com~ Shirley Sober
***Jenn's variations*** {I read several comments before selecting this recipe and did some of what they suggested with my own mix of things}
*Reduce cloves 1 tsp, added 1 tsp allspice
*Reduce to 1 c butter, added 1 cup applesauce<- calorie friendly
*2 cup white sugar, 1.5 c brown sugar

Other suggestions from website:
*Walnuts are good
*Chocolate chips are good
*Add a dash of salt (forgot to try)
*Add vanilla extract (forgot to try)
*Some said to add ginger... that wasn't for me

Now on another side note (sick of these yet)
I didn't have 2 loaf pans. I put the rest of my batter in muffin stoneware and baked for 30 min. Perfect! Also Markus says he thought this was too pumpkiny. He doesn't care for it like I do. This doesn't have a strong pumpkin flavor. It could stand to have more in it for me. It's not made with oil so you don't have that oily moistness that comes. Markus likes that better (not me). So basically this is an awesome BREAD recipe. If you are looking more for an oily banana nutish kind of bread, don't try this one.

Love, Jenn