This recipe has been a family favourite for many years. The cookies are sweet and soft, and the aroma from the oven is irresistible!
- Two eggs,
- 1 cup of packed brown sugar
- 2 cups of all-purpose flour
- 2/3 cup of shortening
- 1 cup of shredded carrots
- One teaspoon of ground cinnamon
- 1/2 cup of buttermilk
- 1/4 teaspoon of baking powder
- One teaspoon of vanilla extract
- 1/4 teaspoon of ground cloves
- 1/2 cup of chopped pecans
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking soda
- 2 cups of quick-cooking oats
- 1/4 teaspoon of ground nutmeg
How To Do It?
Brown sugar and Cream is spotless shortening in a big mixing bowl until fluffy and light, around 5-7 minutes. In a separate bowl, whisk together buttermilk, vanilla extract and the eggs. Gradually add the cinnamon, flour, baking powder, salt, nutmeg, cloves and baking soda to the creamed mixture. Combine the carrots, pecans and peas in a mixing bowl.
2 in. apart, drop the dough by rounded spoonfuls onto the plain baking sheets. Preheat oven to 375°F and bake for 6-8 minutes, or until slightly browned. Allow cooling on wire racks.
To Freeze: Drop dough by rounded spoonfuls onto lined parchment baking sheets. Freeze until it becomes firm. Place the cookie dough balls into sealable freezer containers; seal tightly, and Thaw for up to three months in the freezer. Place frozen dough 2 inches apart on baking sheets to bake—Cook at 375° for 10 to 15 minutes, or until slightly browned. Allow cooling on wire racks.
Make the berry sauce ahead of time and keep it refrigerated. Then, just before the gathering or picnic, put together the whole dessert.
1/2 teaspoon o grated lime zest
1/2 teaspoon of cornstarch
Two tablespoons of sugar
2 cups of fresh blueberries
2 cups of freshly sliced strawberries
Two tablespoons of water
Two individual sponge cakes(round)
How To Do It?
Combine cornstarch and sugar in a shallow saucepan. Add the water and mix well. Add strawberries and mash all together. Bring to a boil, then stir and cook for 1-2 minutes, or until the sauce has thickened. Remove from the heat and add the lime zest. Move to a bowl and chill until thoroughly chilled.
Slice sponge cakes in half crosswise and trim to fit in the bottoms of four half-pint canning jars with big mouths. Combine remaining strawberries and blueberries in a small bowl; spoon over cakes. Serve with a side of sauce. Serve with whipped topping if needed.