The Sober Pagan

November, 2018

“H.A.L.T.”! Before You Continue Into The Holiday Season!

One of the discussions lately in the rooms of AA – at least here locally – is how to get through the holiday season without relapsing. As someone who has been around recovery for a while, I find my best bet is to stay home and enjoy my own company. This year, my son’s father – Mr. AA himself – is spending the Yuletide season with us, so it’ll be lots of recovery talk and talk about Buddhism and other spiritual paths. Plus lots of good food to eat! I admit, I am looking forward to this!

When people ask me my strategies for navigating holiday parties, I generally say, “Arrive late and leave early.” But of course – you can do this as a drunk, too. I used to do it all the time. I was always on my way somewhere else from some other place and I only had a minute to spare. But the way you lived as a drunk can help you out as a sober person. You just leave out the drinking part.

Lately I’ve been using the acronym “H.A.L.T.” when I discuss dealing with the holidays. Because the holidays – what I term the time between Canadian Thanksgiving (first Monday in October) to New Year’s Eve – and depending on where you live – all the way to Super Bowl Sunday – is a giant stretch of time involving endless office parties, family get-togethers, religious rituals, community celebrations and constant reminders that we are supposed to be having a great time!

H.A.L.T. Just stop. Think. What are you doing and why are you doing it?

Sometimes it’s not even about relapsing. It’s about running ourselves ragged trying to make everything perfect – to make up for all those years when we were perfect fuck-ups.

As you probably already know, “H.A.L.T.” stands for “Hungry, Angry, Lonely, Tired”. Whenever something is going wrong in our lives – it doesn’t even have to be a relapse – usually we are in the grip of one of those things.

I remember when I first got sober in my early thirties. Everyday, around three o’clock, I would get wicked hungry. I would have to get up from my desk and go to the break room and buy a candy bar or get a Pepsi. I started making myself an extra sandwich to get myself through the three o’clock hour. Then one day, I passed a bar with the sign “Happy Hour” in the window and it clicked. I was used to having a drink at 3:00 – I was used to drinking until the dinner hour. I wasn’t hungry – I wanted a drink. Once I understood that, my 3 p.m. munchies largely disappeared.

Anger is one of those issues where I disagree with AA in which I think that there are times that we should be angry and that anger can save our lives. That said, the thing is to use your anger wisely and of course, once you add alcohol into that equation, wisdom usually is not the outcome. Quite honestly, anything I can do sober I can fuck up beautifully when I’m drinking. So it stands to reason that if I’m angry about anything at all, taking a drink is not going to help the situation. Especially if I’m at a holiday party!

Loneliness is a killer but going out drinking seldom helps that. And if you’re with your family and feeling like you’re the outsider, having a drink probably isn’t going to help that situation. The only thing that cures loneliness is learning to love your solitude. And there’s always a meeting somewhere – AA, NA, Smart Recovery, WFS, SOS – find one and find your tribe.

The last letter is “T” and of course, that stands for “Tired”. It is so easy to give up when we are tired. So easy to take that drink that a friend is offering us at a party – so easy to justify it – just one, right? When we are tired, our brain doesn’t make good decisions. I know my brain doesn’t. I’m not sure what’s worse – being hungry or being tired. My brain doesn’t seem to be able to deal with either of them very well. So I always make sure that I am in a safe place when it’s late.

My “Happy Hour” is now spent in my own home – sipping tea and eating my home-baked cookies.

So “H.A.L.T.” – and enjoy the season!

Until next month – Brightest Blessings and Happy Holidays!


About the Author:

Polly MacDavid lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.

Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.

She blogs at She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.

The Kitchen Witch

March, 2016

Magical Molasses Crinkles

If you want a cookie that stays moist and chewy for days – even a week! – this is the cookie for you. Rich and spicy, they are perfect for cold rainy days or cool summer nights and they pair perfectly with grapes and cheeses and an orange-spice herbal tea or that favorite dry white wine you only pull out for special occasions. This cookie is known as Molasses Crinkles and it is indeed magical.

This is a cookie my mother used to make all the time and still does. It is from the original (first edition, published in 1950) Betty Crocker Cookbook – I do not think later editions have this recipe in it. I know the edition I bought in the late 1990’s does not have it – or many of the other wonderful recipes that are in this book!


If you can find one, I highly suggest you beg, borrow, buy it or steal it! No kitchen witch should be without this basic text.

Molasses Crinkles are very easy to make. As with all recipes, get out everything you need before you start.


Sift your dry ingredients and set them aside and then cream your softened butter and brown sugar together before adding the molasses. My mother used to tell me that I was “as slow as molasses in January” and if you make these cookies in the winter, you’ll know what she meant! You have to chill the dough for at least a half-hour, so allow yourself time. The recipes is as follows –


Cream together – ¾ cup soften butter or shortening

1 cup brown sugar

Add – 1 beaten egg

And – ¼ cup molasses

Sift together & add in – 2 ¼ cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon salt

½ teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon ground ginger


Chill dough. Preheat oven to 375 degrees. Ready a small bowl of white sugar for dipping. After an hour or so, bring the dough out of the fridge & roll into balls the size of walnuts. Dip the tops into sugar. Place each ball, sugar-side up, onto a greased baking sheet about three inches apart. Bake until just set but not hard, 10 to 12 minutes, depending on your oven. Makes about 3 or 4 dozen cookies. Put into a container with a tight lid and these cookies will stay soft and chewy for over a week!


Honestly, these look so good, I want to eat them right out of the picture! You HAVE to try these! They are TRULY magical! Until next month, this is Polly Applequeen the Kitchen Witch. Bon Appetite!

The Kitchen Witch

December, 2015

Heirloom Holiday Cutout Cookies

I have been studying and practicing the skills associated with the Pagan and Wiccan religions for over thirty years now. My Book of Shadows, once a small spiral notebook, has grown to three large notebook binders, organized by subject and carefully maintained. Much of my information was copied from library books but nowadays I am more likely to print directly from the internet.

I am a fairly eclectic witch – I live with the seasons and work to develop my divinatory skills – as a solitary, my rituals are very quiet and quite Zen-like in their simplicity. I am also unapologetically Dianic and see no reason to invoke a male god.

Like my BOS, my personal culinary notebook has grown from a slender binder to two large binders with pockets for recipe cards. I collect cookbooks and read cooking magazines and have more subscriptions to cooking blogs than I really have time to read. Like so many of us magical people, I am a kitchen witch – I grown my own herbs and I enjoy my time in the kitchen.

The holidays are my favorite time of the year. Starting with Samhain and ending with Twelfth Night, it is a time to feast with family and friends. Many of us have specialty recipes that we only cook this time of year.

“Heirloom Holiday Cutout Cookies” are what I call a recipe that has been in my family for generations. In my personal cookbook, the name is “Christmas Cutouts” but I have been changing names of cookies to reflect a more multicultural bias. Anyway, these cookies are a rich butter cookie – the very best cookie of its kind. I insist that you only use butter – not margarine and not shortening. And use whole milk. And real vanilla. It makes a big difference. Also, make sure all your ingredients are at room temperature before you start mixing them together and that your butter is truly soft.


Heirloom Holiday Cutout Cookies

1 cup soft butter

1 cup sugar

2 eggs

1 tsp vanilla

3 cups flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

½ cup milk

Cream together butter & sugar until smooth. Add eggs & beat well. Add vanilla.

Mix together dry ingredients in another bowl. Add to creamed mixture alternately with milk.

Chill dough several hours. Roll out to desired thickness & cut, using cookie cutters. The fatter the dough, the more cake-like the cookie. Also, the fewer cookies produced.

Bake at 375 until lightly browned.

Frost cookies with Buttercream Frosting (below) & decorate as desired.

Buttercream Frosting:

½ cup soft butter

3 cups confectioners sugar

Enough milk to make it spreadable

1 tsp vanilla

HedgeWitch Days!

September, 2015


Hi my lovelies!

September, ahhh, I love it! Crisp autumnal walks in the fading sunshine, crunching of leaves and nut husks underfoot and the hedgerows bedecked with scarlet berries.

This is my all-time favourite time of the year.

Of course this has absolutely nothing to do with the peace that descends over the land as the children are once again contained by the walls of the school, yay! The colours of autumn can quite take your breath away, here in magical Wiltshire it is glorious as the fields are stripped bare and the chaff is singed down, the trees explode into a riot of uplifting and comforting hues…and all of us that walk this path rejoice in the second harvest, Mabon.

The equinoxes are literally a time of balance, once again as the wheel of the year turns we stop and take a moment to celebrate and give thanks, and this is our biggest thanksgiving festival of all. The light and dark are at that now poised on the edge of change once again, signalling for us to stop and take stock. I love that we have these points on the wheel of our year, it’s so wonderful to be reminded every 6 or so weeks to pause, take a breath, and ready ourselves for the next chapter…bit like a coffee break in the calendar! Ummm, biscuits, see how my mind wanders, it’s amazing that I ever get past the first sentence of anything I write! Where was I? Oh yes, biscuits…nope, oh yes… Mabon!!!

Ok, so we have a wonderful harvest to celebrate, beautiful leaves to walk through and dress our altars with, nuts and berries to gather and use, so what, as a solitary Hedgewitch can you do to celebrate the second Harvest, welcome the dark half of the year and honour the Goddess and the horned one? Of course you can hold your own thanksgiving ritual, light candles and bedeck you and your home with all the joys and colours of this time of year, but how about this year doing something like that famous song says…

’’You’re going to reap just what you sow!’’

Now I know we really aren’t at the sowing time of the year, and we are reaping the harvest now, and so we have technically already done that line in the song this year, but I think that sowing the seeds of magic that slowly grow through the dark half of the year means a stronger harvest when it eventually comes but maybe we should now sow a seed of magic to reap in the future…Which of course, if you know me and how my brain works brings me back to, yes you’ve guessed it, biscuits!

Time to get those aprons on guys and whip up a batch of yummy seasonal biscuits, which a little magic thrown in of course?! Elderberries are so underused unless they are in Jams, jellies and cordials so get picking these gorgeous plump gems whilst they are in season, how convenient that the season runs from now to just before Samhain, making these little guys perfect for our Mabon recipe. Don’t forget to check the Hazel for any nuts too, it’s always a race to beat our squirrel friends to their nutty goodness, but hey, maybe this year is my year to win! Remember as ever, if you forage for your ingredients, leave plenty for our wild friends, take only what you need.


(Preheat your oven to 180’c)

Light a simple candle to the Goddess

You will need;

110g salted butter

200g sugar

2 eggs

Juice of half a lemon

2 tablespoons milk

240g flour

½ tsp baking powder

½ cup elderberries

½ cup chopped cob or hazelnuts 


  1. Place the butter in a saucepan and melt gently over a low heat.
  2. Once butter has melted pour into a large bowl and combine with the sugar, lemon juice, eggs and milk. Whisk together in a clockwise direction and say;

I stir for positivity, light and love for all.

  1. Continue to whisk until smooth.
  2. Sift in the flour and baking powder and stir clockwise saying;

Wheat of the earth, bind this spell for me.

  1. Once the mixture is smooth, tip in the Elderberries and chopped nuts. Stir gently clockwise to combine and say;

Fruits of the earth, seal this spell for me.

  1. Place your bowl of cookie batter next to your lit candle and say;

Light of the goddess, please bless this spell for me.

  1. Leave your bowl next to the candle for 15mins to bless the work you have done.
  2. After 15mins has passed, drop tablespoons of the mixture onto a lined baking sheet, leaving room to spread between cookies.
  3. Place in the oven and cook for approx. 10-15mins (remove when just golden brown.

Allow cookies to cool slightly on the tray before moving carefully to a cooling rack.

You can dress these cookies up by drizzling the top with a little white chocolate if desired or change the flavour by adding a little orange or lemon peel.

Ok, now you have your wonderful cookies, time to reap what you have sown my lovelies!

Place your cookies in a tin, on a plate, whatever you have, hold your hands over them and say;

Mabon blessings on this my spell

Sown with love, all is well!

Then take your cookies and give them to someone! A neighbour, a nursing home, a homeless person, anyone you wouldn’t normally interact with on a daily basis. Give them with love and blessings, with a smile as warm as the sun and a heart full of golden light.

Your spell is complete my lovelies…and you will find you WILL reap what you have sown, the dark half of the year awaits with its many blessings, haven’t we got off to a good start!!!

Of course once you’ve completed your spell you should really make some more, you know, just to check they are ok hehehe…it would be rude not too, I’ll put the kettle on, cuppa???

Mabon bounty and love guys, and as ever

Bright blessings

Enchanting Eats

June, 2011

Sunflower Sunburst Cookies

Photo by Kazuhiko Teramoto, used with Creative Commons license
Link to photo

Now is the time to hit your farmer’s market to enjoy the Sun’s hard work! We are coming into summer squashes, corn, tomatoes, lettuces, cucumbers, peppers, as well as berries, citrus fruits, and melons. This is also a great time to indulge in some local wine or any frilly, fruity drinks.

To honor the Sun, you can choose foods that are the colors of the sun–yellow, white, orange, and red. Cooking over an open fire or grilling tap into the Sun’s heat energy. Sun-dried foods also work in the same way. Spicy foods are also perfect for this time of year.

One flower stands out as a mirror image of the sun, the sunflower. With its radiating yellow petals and sky high stems, it is easy to see the resemblance. These cookies are a great crunchy treat and pack a nutritious punch.

1.             Preheat oven to 350.

2.             In a large bowl, combine 2 cups flour, 1 tsp lemon zest, 2/3 cup (10 Tbsp + 2 tsp) chilled and cubed butter, 1 Tbsp honey, and 1 egg. Dough will be dry.

3.             Knead by hand, or on low setting, until smooth. Wrap and chill for half an hour.

4.             In a saucepan, heat 2½ Tbsp butter, ¼ cup honey, and 2 Tbsp cream over medium heat. Stir in 1¼ toasted sunflower seeds. Set aside and cool.

5.             Roll out chilled dough and cut into shapes. (See below for ideas)

6.             Place on lined sheet pans and top with 1 tsp of the seed topping.

7.             Bake for 12-15 minutes until golden brown. If desired, top with lemon zest while still hot.

You can use any cookie cutter you like, but sunburst cutters are widely available. In a pinch, use a juice glass to cut round cookies. If you don’t like sunflower seeds, no problem. Bake off the cookies sans topping. When cooled, decorate with a simple icing by mixing powdered sugar and lemon juice for a bright variant. Depending on the size of your cookies, you should get 3-5 dozen. That’s plenty for your Summer Solstice celebration!

Enjoy and Blessed Be!

HearthBeats: Recipes from a Kitchen Witch

December, 2008

Merry Meet and Blessed Yule and Litha… I have been remiss in remembering that these pages may not only be seen in the Northern Hemisphere.. so as of the next issue I will be adding information for the opposing Sabbat so that those of you in the Southern Hemisphere will not feel abandoned. Sometimes you do not always remember that WWW really is The WORLD WIDE web..

I have decided that this will be a cookie column…

I will try to include as many yummy mixes as I can

COOKIES IN A JAR (10 recipes)

Layer ingredients as listed in a quart jar, attach directions shown below.


2/3 cup toffee chips
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix


1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix


1/2 cup butterscotch chips
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix


1/3 cup raisins
1/3 cup chopped walnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

1/2 cup chopped macadamia nuts
1/2 cup white chocolate or vanilla milk chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix


1 cup chocolate chunks
1/2 cup packed dark brown sugar
1 cup biscuit and baking mix
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix


1 cup chopped hazelnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix


2/3 cup sweetened dried cranberries (Craisins)
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix


1/2 cup old-fashioned oats
2/3 cup chocolate-covered raisins
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix


1 cup shredded coconut
1/2 cup sliced almonds, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

Instructions for layering ingredients:
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar

Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.

Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Make a gift card to attach as follows: “Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 1! 0 to 12 minutes or until cookies are light golden brown.

Makes 2-1/2 dozen cookies

Substitute almond extract for vanilla in cookies containing almonds.

“To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8×8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set

Makes 16 bar cookies.”

Top of the Stove Cookies

2 cups Sugar

1/2 cup Milk
1/2 cup (1 cube) Margarine
6 tbsp. Baking Cocoa powder
1/2 tsp. Vanilla
1/2 cup Chunky Peanut Butter
3 1/2 to 4 cups Quick Oats

Add all ingredients to a large sauce pan, except for the Vanilla, Peanut Butter, and Oats. Bring to a boil. When melted turn to med. heat and add the Vanilla and Peanut Butter. Remove from heat and add Oats. Be careful not to add too many and make the mixture too dry. But you don’t want it runny either.
Drop by tbsp. on waxed paper or aluminum foil. Let cool and set before eating.
Makes about 2 dozen.

Peanut Butter Cup Cookies in a Jar
Makes about 30

3/4 cup white sugar
1/2 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cup candies (eg. Reese’s) cut into 1/2 inch pieces

Mix together the flour, baking powder and baking soda. Set aside. Layer ingredients in order given in a 1 quart “wide mouth” canning jar.
Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.

Attach these directions to jar:

Reese’s Peanut Butter Cup Cookies

1. Remove peanut butter cups from jar. Set aside.
2. Empty remaining cookie mix into large mixing bowl. Use your hands to throughly blend mix.
3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla.
4. Mix until completely blended. You will need to finish mixing with your hands.
5. Mix in peanut butter cups.
6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Makes 2 1/2 dozen cookies.

Chocolate Covered Raisin Cookies in a Jar

Makes about 30
3/4 cup white sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Mix together the flour, baking powder and baking soda. Layer ingredients in order given in a quart size wide mouth canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.

Attach instructions to the jar:
Chocolate Covered Raisin Cookies

1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1 egg, slightly beaten, and 1 teaspoon vanilla.
3. Mix until completly blended. You may need to finish mixing with your hands.
4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Makes 2 1/2 dozen

Gingerbread Cookies in a Jar

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter  Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.

Attach these directions to the jar:
Gingerbread Cookies
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2″ apart. Bake 10 to 15 minutes. Decorate with icing.

Snickerdoodles in a Jar

This old-time favorite can be a warming gift to grandparents and elderly neighbors who still enjoy baking.  Why not bake them up a batch of these delicious cookies to go along with your mix in a jar gift, they’ll be delighted! In a large bowl, combine the following ingredients:

2 3/4 c. all-purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tarter
1 1/2 c. sugar

Place the mixture in a pretty jar or airtight container and include the following gift tag:


1 package Snickerdoodle Mix
1 c. butter, softened
2 eggs
1/2 c. sugar
1 T. cinnamon

Preheat oven to 355 degrees.  In a large mixing bowl on low speed, cream together butter and eggs until smooth, adding one egg at a time.  Add the snickerdoodle mix and continue to beat mixture until a dough is formed.  Combine the sugar and cinnamon in a small bowl.  Shape the dough into 1-inch balls and roll in the cinnamon-sugar mixture.  Arrange on ungreased cookie sheets 2 inches apart and bake for 16-18 minutes.  Cool on wire racks.

Candy Coated Chocolates Gift Jar Cookie Mix

This cookie jar makes a colorful homemade gift for any
occasion. You can use regular sized candies instead of the
mini’s if you like. Prep Time: approx. 15 Minutes. Cook

Time: approx. 12 Minutes.

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup mini candy-coated chocolate pieces
1/2 cup raisins
3/4 cup packed brown sugar
1-1/4 cups quick cooking oats

1 In a medium bowl, stir together the flour, baking soda, salt and
cinnamon. In a 1 quart glass jar, layer the ingredients in the
following order: Flour mixture, walnuts, 1/2 cup of the mini candy
coated chocolates, oats, remaining candies, and brown sugar. pack
down well after each addition and attach a tag with the instructions.

2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

3 In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4
teaspoon of vanilla until light and fluffy. Stir int he contents of
the jar until well blended. Roll dough into 1 inch balls and place
them 2 inches apart onto the prepared cookie sheets.

4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to
cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely.

Makes 4 dozen ( 48 servings).

The above can be put together as gifts to give at any time of year.. of just put together so you always have a cookie mix available

Alabama Chocolate-Pecan Jumbo Christmas Fudge

Yield: 8 Servings


1 1/4 c  chocolate wafer crumbs

1/3 c  butter; melted

1/2 c  butter; softened

3/4 c  sugar, brown

3    egg

12 oz semisweet chocolate morsels;

– melted

2 ts coffee, instant

1 ts vanilla extract

1/2 c  flour

1 c  pecans; coarsely chopped

1    whipped cream, sweetened

1    chocolate syrup

1    maraschino cherries with


1    mint sprigs


Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly

press on bottom and sides of a 9-inch tart pan or pieplate. Bake at

350F for 6 to 8 minutes.

Cream 1/2 cup softened butter; gradually add brown sugar with

the electric mixer at medium speed until blended. Add the eggs, one

at a time, beating after each addition. Stir in the melted chocolate,

instant coffee granules, vanilla extract, flour and chopped pecans.

Pour into the prepared crust. Bake at 375F for 25 minutes. Remove

from oven and cool completely on a rack.

Before serving, pipe sweetened whipped cream on each piece and

drizzle with chocolate syrup. Garnish with cherries and/or mint if


Espresso Thumbprint Cookies (Cookie Exchange Quantity)

Make your mark with coffee-flavored cookies. The shape is classic.

1 cup packed brown sugar

3/4 cup shortening

3/4 cup butter or margarine, softened

1/4 cup baking cocoa

1 tablespoon instant espresso coffee (dry)

1 teaspoon vanilla

2 egg yolks

2 1/4 cups Gold Medal® all-purpose flour

1/2 teaspoon salt

1/2 cup whipping (heavy) cream

2 tablespoons instant espresso coffee (dry)

1 bag (11 1/2 oz) milk chocolate chips (2 cups)

1 tablespoon coffee-flavored liqueur, if desired

About 1/3 cup crushed peppermint candies, if desired

1.  Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter,

cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric

mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.

2.  Shape dough into 1-inch balls. Place about 2 inches apart on ungreased

cookie sheet. Press thumb into center of each cookie to make indentation, but

do not press all the way to the cookie sheet.

3.  Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations

with end of wooden spoon if necessary. Immediately remove from cookie

sheet to wire rack. Cool completely, about 30 minutes.

4.  Meanwwhile, in 1-quart saucepan, heat whipping cream and 2

tablespoons dry espresso over medium heat, stirring occasionally, until

steaming and espresso is dissolved. Remove from heat; stir in chocolate

chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.

5.  Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top

each cookie with 1/4 teaspoon crushed candies.

Thick Sugar Cookies

2 cups margarine or butter

2 1/4 cups sugar

3 eggs

1 1/2 tsp. vanilla

6 cups flour

3/4 tsp. salt

4 Tbsp. milk

Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees Fahrenheit/190 degress Celsius for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.

Peanut Butter Blossoms (Cookie Exchange Quantity)

Watch for smiles and plenty of hugs when you pass a tray of favorite

chocolate and peanut butter cookies.

1/2 cup granulated sugar

1 cup packed brown sugar

1 cup creamy peanut butter

1 cup butter or margarine, softened

2 eggs

3 cups Gold Medal® all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

Additional granulated sugar (about 2 tablespoons)

About 7 dozen Hershey®’s Kisses® milk chocolates

1.  Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the

brown sugar, peanut butter, butter and eggs with electric mixer on medium

speed, or mix with spoon. Stir in flour, baking soda and baking powder.

2.  Shape dough into 1-inch balls; roll in additional granulated sugar. Place

about 2 inches apart on ungreased cookie sheet.

3.  Bake 8 to 10 minutes or until edges are light brown. Immediately press 1

chocolate candy in center of each cookie. Remove from cookie sheet to wire


Coconut Chews


3/4 cup butter

1 1/2 cups flour

1 cup brown sugar, packed

3/4 cup confectioners sugar

2 eggs

1/2 tsp. salt

2 Tbs. flour

1/2 tsp. baking powder

1/2 tsp. vanilla

1/2 cup chopped walnuts

1/2 cup flaked coconut

General Info:

Preheat oven to 350 degrees


Mix together butter and confectioners sugar until smooth.

Stir in 1 1/2 cups flour. Press this mixture into an ungreased oblong baking pan (13X9X2). Flatten evenly.

Bake for 12-15 minutes until golden.

In the meantime, combine remaining ingreadients; mix well.

Spread over baked crust in pan, and bake for 20 minutes.

Cool and cut into bars.

I know that this is a large list.. but it is actually been pared down some.. please feel free to share and have a cookie for me..

Merry Cooking and Blessed Eating

The Hearthkeeper