Thank you all

Wishing you all a Very Special Holiday Season

Thank you all for attended my open house, hope you enjoyed everything. We will do it again next year!

Congratulations to Brenda Maxey the winner of our Door Prize

We still have a few of the new “Block of the Months” for 2012 Check them out on the website or come see us!

We have started a new program called “Strip Happy”. Stop out and we will give you all the details.

New fabrics continue to arrive weekly, and we are finalizing classes for this next year.

As promised I’m attaching the recipes that many of you ask for. I would like to take credit for all the baking but can’t Pat, Renee’, and Linda helped.

Dianna

The Log Cabin

14803 E 171st St South

Bixby, OK

918-366-6902

RECIPES

“Turtles”
60 – small pretzels twists
60 - Rolo’s
60 – pecan halves
Preheat oven to 325
Line pan with foil, place pretzel on pan place 1 Rolo on top of each pretzel. Bake at 325 for 4 min. (or till
chocolate is shiny) remove from oven and place 1 pecan half onto each pretzel. Cool 10 min. then place
in fridge to set.

“Microwave Peanut Brittle”
1 ½ cup raw peanuts (1/2 lb.)
1 tablespoon shortening
1 cup sugar
1 teaspoon vanilla
½ cup corn syrup
1 teaspoon soda
Few grains salt
Mix peanuts, sugar, corn syrup, & salt in glass mixing bowl. Cook 7 minutes on high (mixture should be
bubbling and peanuts browned). Quickly stir in butter and vanilla. Cook 2 minutes longer. Add soda and
stir quickly just until foamy. Pour onto a buttered baking sheet. Cool and break into pieces.

“Oatmeal Cookies “
¾ cup shortening
¾ cup brown sugar (golden)
¾ cup white sugar
2 large eggs
1 teaspoon vanilla
Cream all above ingredients together

Mix together: 1 ½ cups flour
1 teaspoon soda
½ teaspoon salt
2 cups “quick” oatmeal

Mix all dry ingredients together with creamed ingredients and then add the following by hand.
1 ½ cups chopped pecan
¾ cup raisins
I use a larger cookie scoop and bake on a Silpat on a cookie sheet. Bake at 375 degrees for 10 to 13
minutes.
Take them out of the oven when they are medium brown and let them cool on the cookie sheet.

“English Toffee”
1 cup butter
1 1/3 cup sugar
1 tablespoon water
1 tablespoon white syrup
2/3 cups chopped pecans
6 thin Hershey Bars
Melt butter; add rest of ingredients except nuts and Hershey bars. Cook to 300 degrees. Pour out
into a 9 x 12 ½ foil lined pan. Place Hershey bars on top and spread. Sprinkle nuts on top. Place in
refrigerator to harden. (About 2 hours) Break into small pieces and store in an airtight container.

“Cinnamon Pecan Swirl Cookies”

For the Dough:
1 ¼ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
4 ounces (1stick) butter, softened
½ cup granulated sugar
¼ teaspoon freshly grated orange zest
1 large egg

For the Filling:
1 ounce (2 tablespoons) unsalted butter, softened
½ cup light brown sugar
¼ cup chopped pecans, toasted
¼ teaspoon ground cinnamon

Sift flour, baking soda, and cinnamon into a large bowl. Beat butter, sugsr, and orange zest with a mixer
on medium speed until smooth, about 90 seconds. Beat in the egg. Reduce the speed to low. Add the
flour mixture gradually and beat until just combined. Shape the dough into a ball and wrap in plastic
wrap. Refrigerate overnight.
Remove the dough from the refrigerator and let rest on the counter for 5 minutes. Turn the dough onto
floured parchment paper. Roll into a 10 x12” rectangle, then trim the edges straight. Transfer rectangle
of dough on parchment to a baking sheet and refrigerate until firm but pliable, about 10 minutes.
Mix all of the filling ingredients in a small bowl until well combined. Crumble mixture evenly over
rectangle of dough. Starting on a long side, roll the dough into a log and wrap it in the parchment.
Refrigerate the log for 1 hour or overnight.
Preheat the oven to 350 degree F. Remove the log from the refrigerator and cut crosswise into ¼”- thick
slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 10-15
minutes. Let cool on sheets on wire racks.

“Double Tree Hotel Chocolate Chip Cookie”

Ingredients:
½ cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
¼ tsp cinnamon
1 cup butter, softened
¾ cup brown sugar packed
¾ cup granulated sugar
1-1/2 tsp. vanilla
½ tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups chopped walnuts or pecans

Directions:
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking
soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugar, vanilla, lemon juice in another medium bowl with an electric mixer.
Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the
chocolate chips and nuts to the dough mix by hand until ingredients are well blended.
For the best results, chill the dough overnight in the refrigerator before baking the cookies.
Spoon rounded ¼ cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart.
Bake in a 350 degree F oven for 16-18 minutes or until cookies are light brown and soft in the middle.
Store cookies in a sealed container when cool to keep soft.

“Snickerdoodles”

Ingredients:
1 cup shortening (half margarine)
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 teaspoon cream of tartar
1 teaspoon soda
¼ teaspoon salt

Cream together first 3 ingredients, add remaining. Form into ball roll in mixture of 2 tablespoons sugar
and cinnamon. Bake ar 400 degree for 8-10 minutes.

“Grandma’s Peanut Butter Cookies”

Ingredients:
1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
3 eggs
3 cups flour
2 teaspoons of soda
¼ teaspoon salt
Mix together and roll into balls. Roll in white sugar and place on cookie sheet. Press down with fork or
roll into balls and press down with an un-wrapped “Hersey Kiss” Bake at 375 for 9 to 10 minutes.