Mercantile Gatherings Magazine Holiday Issue Giveaway!

Guess what's just arrived in my mailbox? That's right, my Mercantile Gatherings Magazines! I've been waiting rather impatiently for this issue as I am planning a special gift for my Mom based on the article I've written. It's a sort of tribute to my grandparents...remembered from stories Mom has told me over the years.

The ladies at Mercantile Gatherings do a splendid job on the magazine and I feel truly blessed to have the opportunity to write for their publication. This issue is filled with all the wonderful photos, patterns and stories you've come to expect...along with a few new features like recipes and tutorials. I think you'll love it as much as I do.

With the Holiday issue hot off the press, I thought I'd share the love with a little giveaway...

To be eligible to win YOUR copy of the magazine, you must be a follower of my blog, and leave me a comment on this post by Friday, October 8th, one week from today. I'll announce the winner here on Friday evening.

Until Next time...

PS. I've found a peanut doll!!! Shhhh....don't tell!

Pppp...pumpkin

Anyone who knows me well knows that I do not “do” pumpkin. While everyone else is exchanging their autumnal recipes, featuring the lovely orange squash, I am likely to be wrinkling up my nose to show my displeasure, unless we are talking about THIS recipe. This is a soft, nutty, wholesome cookie…and as my Granny always said “I only put good things it there.” So for those like me, who usually pass on pumpkin, might I suggest?

Pumpkin Oatmeal Raisin Cookies

Preheat oven to 375 degrees.

In a large mixing bowl combine:

1 Cup Flour

1 Cup Brown Sugar

½ Cup White Sugar

½ Teaspoon Salt

½ Teaspoon Baking Soda

Blend together:

1 Cup Butter (Softened)

1 Cup Pumpkin Puree

1 Large Egg

Fold wet ingredients into dry ingredients.

Next, fold into batter:

3 Cups Old Fashioned Oats

1 Cup Dark Seedless Raisins

½ Cup Coconut

½ cup Pecan (chopped)

½ Cup Walnuts (chopped)

½ Cup Almonds (Slices)

½ Cup Roasted Sunflower Meats

Blend well. Drop by spoonfuls onto ungreased cookie sheet and bake for 13-15 minutes at 375 degrees. Makes 3-5 dozen, depending on how large you make them.

Helpful Hints: I like to mix in the last ingredients in with my hands. Also I use Pampered Chef’s (1.25 diameter) melon ball scoop to give cookies a uniform size. This makes about 5 dozen smallish cookies. And lastly, I like these cookies best when they are nicely browned…it brings out the toasted flavors of the nuts. Enjoy!