So the title tells it all. This recipe I adapted against the one I normally use, which uses All-Purpose Flour. My in-laws live in the south, they use more Self-Rising Flour than they do All-Purpose. The difference is (this is if you don’t bake and have no idea the difference…FYI) Self Rising flour has baking powder (a leavening agent), and salt added to it before packaging. All-Purpose Flour does not. A recipe that calls for All Purpose should have a leavening agent such as Baking Powder,or Baking Soda. I am saying should…there are other types of leaven-er and depending on what recipe you are using, it may call for some other ingredient.
So I adapted this specifically for my Mother-in-Law Teresa. apparently they really hadn’t eaten Pumpkin cookies until I introduced them to it last year. She has been asking me to give her the recipe and make her some. After looking at my recipe, I realized I should see if I could work a recipe with self rising flour instead of the all-purpose.
Drop by teaspoonfulls onto a greased cookie sheet. Bake in a preheated oven at 350 Degrees Fahrenheit. 15 minutes.
Add Chocolate Chips, Nuts, Raisins ETC (Optional) I recommend the chocolate chips.
Very Simple, No need for a mixer, this can all be done by hand, and very quickly.
A Baking scoop from pampered chef comes in real handy for cookies like this. Mine Broke. (reminds me I need to order a new one)
Transfer to wire rack, shortly after pulling from the oven. Keep them in a ziplock, or sealed container to maintain freshness.
Tell me how this recipe works out for you. When I get back to Germany, I will post the other recipe using All-Purpose flour for those who would prefer that method.
As I said in the previous post, with the Meatloaf Cupcakes, I am at my cousin’s house in Denton, TX. I was asked to bake some things for her.
Tonight I baked. And I baked, and I baked some more.
I took my place as her temporary house wife. Her house smells heavenly.
She is one of those who orders a basket of produce through a community co op and gets one every week. She had some Zucchini that needed to be used, so I thought well Zucchini Bread never gets old. At least I enjoy the spice bread.
She also has a smaller version baking cupboard, that compared to mine is small. I need to show you mine one day when I get back from this long long vacation of mine,
You are probably thinking who cooks and bakes on their vacation? Well, I do. I am always enlisted to help someone somewhere. I love the kitchen even on vacation. If I can get a few precious hours to myself I can come up with many a delicious thing.
So while my daughter was napping/sleeping (whatever it is she does when her eyes are closed and her mouth is not moving), I mixed up a batch of zucchini bread, came up with a new cookie, Raisin Bran Oatmeal Cookies, and made a classic cookie: White Chocolate Macadamia Nut Cookies.
Whipped those babies up and postponing the chocolate chip til tomorrow. Thinking of also doing a brownie 🙂
Next few posts are the recipes with some photos. As I don’t have my camera, and I borrowed my cousins IPAD to take photos as I went.