Thursday, December 29, 2011

Nat's Scripture Bag

My sister Natalie is currently serving a mission in France! Isn't that awesome? We are so proud of her! For Christmas she asked for a new scripture case. This is what I came up with...

This bag was actually a remake of a bag I found at a thrift store for $1. I wish I had a picture of what it originally looked like. It had a lot more Western cowgirl look to it and was very wide. I took in the sides and used the extra fabric to make the flower. I also shortened the already twisted handles.
First I cut the extra fabric into small half circles which gradually got bigger. Then I made two folds in each piece and sewed them so they would stay in place. Then I gradually added the petals to the purse to create a flower. I added the circle in the middle to cover up the raw edges. Then at the end I added a brad to the center for a more complete look.

Happy flower:)

Wednesday, December 14, 2011

Jumbo Molasses Cookies

 These are some of my very favorite cookies, especially around fall and winter time! I found the recipe when I was in middle school. I was (and still am) a sucker for Taste of Home magazines and used to love going to my grandma's house to look at her magazines and get new recipes. This is one of my favorites. I never thought I like the gingerbread flavor very much until I tried these. Now I love it!

Jumbo Molasses Cookies (I usually half the recipe since it makes a ton!)

3 c. butter-flavored shortening
4 c. sugar
1 c. molasses
4 eggs
8 c. flour
2 T. + 2 t. baking soda
2 t. ground cinnamon
1 t. salt
1 t. ground cloves
1 t. ground ginger
additional sugar

In large mixing bowl, cream shortening and sugar. Add molasses and eggs; mix well. Combine flour, soda, cinnamon, salt, cloves, and ginger. Gradually add to creamed mixture. Cover and refrigerate for 1-2 hours, to make more workable ( I often skip this step if I don't have time). Shape 1/4 cupfuls of dough (or smaller for quicker baking) into balls then roll in sugar. Place 4 cookies (if 1/4 cup size) on greased cookie sheet. Bake at 350 for 18-20 minutes or until edges are set.

I love the size of the 1/4 cupful cookies but they take longer to bake so I usually make mine about 1 and 1/2 tablespoon size. Then I bake them for about 11-12 minutes.

Hope you enjoy them as much as we do!