25 and Counting...

Yep, that's me!

Twenty five and counting!

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I own twenty five cookbooks and couple more on the way. It's a sickness, I tell ya, a sickness!

I'm in the mood to bake! 

This Sunday I will make Linzer Schnitten and Pumpkin bread and ship it off to my favorite son!

Linzer Schnitten Recipe

Stolen from The Fanny Farmer Cookbook

Thirteenth Edition

the closest photo I could find...via

3 eggs
2.25 c sugar
.75 c butter, melted
3.5 c flour
1tsp baking powder
2 tsp cinnamon
1tsp cloves
.25 tsp salt
Grated rind and juice of one lemon
1c apricot preserves

Preheat oven to 375F. Beat 2 of the eggs until light. Gradually add 1.5 c of the sugar and the butter, blending well. Sift the flour, baking powder, cinnamon, cloves, and salt together, then stir into the egg mixture and mix well. add the lemon rind and juice. Mix well. Turn dough onto a floured board and knead until smooth. Cover a bowl and let stand one hour. Roll ou to 1/2 inch thick cut into strips 1 1/2 x 10 inches. Mark a groove down the center of each strip with the handle of a wooden spoon. Fill the grooves with apricot preserves. Place on ungreased cookie sheet and bake 20 minutes or until lightly browned. Beat the remaining one egg and .75 c sugar together, brush over the bakes strips while they are still hot, and cut immediately into diagonal pieces.

Makes about 40 cookies.

Pumpkin Nut Bread

Found on Pinterest newspaper clipping

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1 c butter, softened
3 c sugar
3 eggs

3 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
.5 tsp ground nutmeg

16 oz can pumpkin
1 tsp vanilla extract
1 c raisins
1 c chopped pecans

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine next seven ingredients; add to creamed mixture alternately with pumpkin. Stir in vanilla, raisins, and pecans. Spoon into 4 greased and floured one pound coffee cans; bake at 350F for one hour or until a wooden pick inserted in center comes out clean. Cool in cans 10 minutes; remove from cans, and cool completely on wire racks.

Makes four loaves.

I'm thinking the hardest thing will be drinking all that coffee just to use the cans!