Thursday, September 20, 2012
Our friends and back door neighbors moved. They pulled out yesterday, after a tearful goodbye and headed to a new adventure in Colorado. They took their twin girls, our dogs are very sad.
I am happy for them (no, really I am, really). A great opportunity waits for them in Colorado and they will be in the real world. Mark really missed the real world, and an Alaskan winter is hard on a person. Suzanne, with her ever cheerful smile and positive attitude, is a treasure. I'll miss her sense of humor, her willingness to try new things, and her bold approach to every situation.
So, I'm feeling a little sorry for myself today. When I look out the kitchen window, the backdoor house is dark, curtains pulled, waiting for new occupants. The weather is cold, overcast and gloomy, like me. I decided to cheer myself up and make cookies. So I did, and I'm stuffing my face with cookies and feeling sorry for myself. I need to straighten up, Suzanne would not approve.
1 c. butter
1 c. firmly packed brown sugar
1 c. granulated sugar
1 tsp. vanilla
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
2 c. quick cooking oatmeal
1 1/2 c. crispy rice cereal
1 c. finely chopped pecans, toasted
In a large bowl cream butter and sugars until fluffy. Add eggs and vanilla, beat until smooth. In a small bowl, combine flour, baking soda, and baking powder. Add dry ingredients to creamed mixture. Stir in oats, cereal, and pecans. Shape dough into four 8-inch long rolls. Wrap in plastic wrap and chill 2 hours.
Preheat oven to 325ºF.
Cut dough into 1/2 inch thick slices. Place 2 inches apart on greased baking sheets. Bake 10-15 minutes or until bottoms are lightly browned. Transfer to wire rack to cool.
Makes about 4 dozen
September 20, 2012 Daylight 12 hours, 26 minutes, 48 seconds Temp. 53ºF