Recipes
Always Time to Stitch
Jennifer Rodriguez
Corn Bake
1 (8.5-ounce) box corn muffin mix
1 egg
1 cup sour cream
¼ cup unsweetened apple sauce
¼ cup butter, melted
1 (15¼-ounce) can whole kernel corn, slightly drained
1 (14¾-ounce) can cream-style corn
1 envelope dry ranch dressing mix
In large bowl combine all ingredients, whisking until batter is moist and combined. Transfer to a 13” x 9” baking dish coated with cooking spray. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted near the center comes out clean. Serve warm and refrigerate leftovers.
Blooming Grove Needleart
Nancy Woods
Chocolate Snickerdoodles
Coating:
¼ cup sugar
1 teaspoon cinnamon
Cookies:
2 cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon cinnamon
½ teaspoon salt
1 cup butter, room temperature
1 cup light brown sugar
½ cup sugar
2 large eggs, room temperature
1 teaspoon vanilla
For coating, mix sugar and cinnamon in a small bowl and set aside.
For cookies, preheat oven to 350 degrees. In a medium-size bowl, combine flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt. In a large bowl, combine butter, brown sugar and sugar until smooth. Add eggs and vanilla to the sugar mixture and stir until well blended. Add the dry ingredients, a little at a time, stirring until well mixed.
Line a baking sheet with parchment paper. Using a 3-tablespoon cookie scoop, make balls of the dough, nine at a time. Roll the balls in the coating mixture and then arrange evenly spaced on parchment. Smash the balls and then sprinkle some of the coating mixture on top. Bake on the middle oven rack for approximately 14 minutes. Remove and let completely cool before transferring to paper towels. Repeat for the next nine cookies. Repeat with remaining dough. (There will only be about six this time.)
