Jac, Annabel, Lilibet and I would like to wish you and your families a wonderful Christmas, Happy Holidays and a Wonderful New Year to come!
God Bless to all of our wonderful Friends!
Dear Linea Ladies,
For those of you who have been waiting for the Essential cardigan and separate matching tank…..it is now posted on my QVC site and ready for ordering. I think the depth of the v-neck of the cardigan is perfect for wearing on it’s own and it also looks fabulous belted….also for layering…think ivory charmuse shirt, black boho in georgette or crushed velvet, boots and the belted cardigan…..some beautiful jewelry…..preferably mine….and you’re ready to go. The tank is also a higher neckline than a summer tank, which I think works well under the cardigan. Remember they are a cotton blend, so they can be worn all year long…………
…………..enjoy…………………………….Louis
I bought 3 of the Mirro cookie presses on e-Bay. I will keep 2 and give one to my sister. They are the ones from years ago. They are exactly like the ones my mother had that she used to make cookies that I still make now. I remember it was the only one she used. When that finally broke, we tried every cookie press we could find. Nothing ever worked. The cookies are not the important part for me…it’s bringing my mother back into my kitchen. I lost her a while back and I love to remember all the warmth of her kitchen and the good times we always had baking. I can’t thank you enough. Merry Christmas…..Oh…Louie will be pressing…he is very good at that!
2 1/4 cups all purpose flour
1 Tbl ground Ginger
2 tspns baking soda
1 tspn cinnamon
1/2 tspn salt
3/4 cups Crisco (Do not substitute Butter)
1 cup packed dark brown sugar
1/2 cup regular molasses(not the very dark)
1 large egg
2 Tblspns grated orange Zest
Sift flour, Ginger, Baking Soda, cinnamon and Salt onto a plate. Set aside.
In a large bowl, beat Crisco till creamy, then beat in Brown Sugar, Molasses, egg and zest.
At low speed, gradually beat in flour mixture till combined. Mix well.
One rounded Tablespoon at a time, roll the dough between the palms of your hands to form a ball.
Place the balls of dough on an ungreased cookie sheet, leaving about 2 inches between each ball.
Bake at 350 for 10-12 minutes. Switch the sheets from upper to lower racks for even browning.
The edges of the cookies should be firm and the centers puffed and this will form crackles.
Cool cookies on sheet for 5 minutes, then transfer to rack or space them out on a plate.
This recipe can be doubled.
These are the best ginger cookies I know of. They are chewy, not crisp and are nicely crackled.
Enjoy! I will be making these right along with you…they keep nicely in a tin and are great gifts!
Merry Christmas! ….Love, Jac
Jac and I want to wish you and your families a wonderful Thanksgiving! This is a topsy turvy world…we all need a peaceful day to count our blessings. We will be having our traditional Thanksgiving dinner of Rock Cornish hens stuffed with wild rice, roasted root vegetables, my famous roasted potatoes, and apple pie with vanilla ice cream and ginger cookies. Jac is a great cook and….I’m a great eater! Annie and Lili are busy chasing squirrels, with Lili…at 5 months…..is the leader!
Have a blessed Holiday….much Love Louis, Jac, Annie and Lili