3/4 c. butter
1 c. sugar
1 egg beaten
1/4 c. molasses
extra sugar for rolling the dough
Sift together –
2 1/2 c. all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Blend the butter, sugar , egg and molasses until smooth. Add the sifted ingredients.
Roll dough into small balls, then roll in sugar but DO NOT flatten.
Bake at 350 for 10-12 minutes.
Turkey and Rice Soup
6 cups chicken stock
1 Tablespoon of Better Than Bouillon – turkey base
1 left over turkey carcass, cut into small pieces and two turkey wings
2 bay leaves
2 sprigs of fresh thyme
2 tsp. poultry seasoning
1/2 c. chopped fresh parsley
1 Tablespoon olive oil
1 garlic clove, pressed
1 large white onion, chopped
4 medium carrots , chopped
3 celery stalks, chopped
1 pound of turkey meat, chopped into bite size pieces
1/2 c. uncooked rice
Juice of one lemon
In a large stock pot place chicken stock, turkey bones and wings. Bring to a boil then simmer for 40 min, allowing the broth to absorb the flavor of the turkey. Strain and remove turkey pieces so you are left with a clear broth. Add the juice of one lemon.
While the broth is being settled, in a large pan heat olive oil and garlic. Add your chopped vegetables to the pan and heat until they have absorbed the oil and garlic.
Place the vegetables, turkey meat, and all spices into the pot. Add the uncooked rice and bouillon.
Simmer for 30 minutes until vegetables are soft and rice is cooked.
A delicious recipe to help with leftovers during the Thanksgiving holiday!
Butter Pecan Cookies
2 1/2 c. all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 C. unsalted butter, softened
1 C. dark brown sugar
1/2 c. granulated sugar
1 box ( 3.4 oz ) Jello French Vanilla Pudding mix ( dry )
1 tsp. pure vanilla
2 C. toasted pecans, chopped
1/2 c. crushed Heath Bar bits or plain toffee bits
Preheat oven to 350 degrees
Toast pecans by placing on an ungreased baking sheet. Bake uncovered for approximately 8 minutes or until light brown. Stir occasionally.
In a medium bowl, combine flour, baking soda and salt – set aside
In a large bowl, beat with electric mixer, softened butter, brown sugar and granulated sugar. Mix until fluffy. Add the dry pudding mix, then add eggs and vanilla.
Stir in the flour mixture, pecans, and candy bits.
Bake at 350 for approximately 8-10 minutes or until edges are golden brown.
Allow cookies to cool completely on a rack.
The smell and flavors of these cookies will remind you of fall. You are going to love them!
* I found this recipe while scouring through an old church cookbook that my grandma had given me when I was a newly wed. The recipe was submitted by a lady named Betsy Nelson. How fun that we are enjoying these delicious cookies all these years after she shared her recipe.