|My name is Lynne. I'll be your server this evening.|
Whatever. I'll have the cheeseburger and the pommes frites
Anyway, I like the apron see? The problem is I am about 5 feet nothin' so a long apron makes me look like I've been swallowed by a bolt of fabric, and besides it would just get get tangled around my ankles.
So I shortened it a bit, to Hobbit length, added a pocket using scraps of Umbrella prints fabric, a towel loop (which is a small band of fabric sewn horizontally onto the front of the apron so you can hang a tea towel through it) and a length of twill tape for the ties. The twill tape was once wrapped around a giant stack of washcloths I bought at Target years ago. Don't ever throw anything like that away. You never know.
The kitchen smelled great, the apron did it's job, and I didn't trip over it.
Grandmas Roses' Raisin Cookies
(you can cut this recipe in half, but I never know how to cut 3 eggs in half, so I would just use 2)
In a small saucepan place 2 cups of raisins in a cup of water and boil gently about 5 minutes, or until the water is gone. Set aside to cool.
Meanwhile cream together
1 tsp. baking soda
2 cups of sugar
1 cup of shortening.
Note: I used coconut sugar which is brown, so my cookies came out darker than if you use regular white sugar. I also used Spectrum brand all vegetable shortening which is non-hydrogenated. You can also use coconut oil.
To this add:
3 beaten eggs
1 tsp. vanilla
4 cups of flour (2 wheat, 2 white) or whatever you have on hand.
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup chopped nuts (I used walnuts)
Mix everything together and add the cooled raisins. Drop generous tablespoons of dough onto a cookie sheet. Flatten the cookies slightly with the bottom of a small glass dipped in sugar .
Bake at 400 degrees for 10-12 minutes.