THINK SPRING! Make a batch of 'BIG FAT BUTTERMILK SUGAR COOKIES'

~WASH THEM DOWN with AN ICY COLD GLASS OF OLD-FASHIONED LEMONADE ...

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~ TULIP THROAT

BIG FAT BUTTERMILK SUGAR COOKIES

(make a double batch ~ these are gobbled up fast!)

2 cups sugar

1 cup vegetable shortening (Crisco)

2 eggs

2 tsp. vanilla

4 cups flour

1 tsp. salt

1 tsp. soda

1 cup buttermilk

Cream shortening and sugar. Add vanilla and eggs. Beat well. Add dry ingredients alternately with buttermilk in 3 separate portions. Spray cookie sheet with Pam. Drop dough from tablespoon to make large cookies (these should not be small). Sprinkle with cinnamon and sugar. Bake at 400 degrees for ten minutes (watch closely).

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OLD-FASHIONED LEMONADE

Make a simple syrup of 2 cups sugar and 2 cups water. Boil 5 minutes. Chill. To each 1/4 cup of simple syrup, add 1/3 cup freshly squeezed lemon juice. Dilute with ice cold water to taste. Serve over ice garnished with a sprig of mint dusted with powdered sugar.

MULLED POMEGRANATE CIDER & PUMPKIN SCONES

~ WARM UP AFTER A BRISK MORNING WALK ~

MULLED POMEGRANATE CIDER

(naturally antioxidant rich)

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6 halved cinnamon sticks

1 Tbsp. whole cloves

1 tbsp. allspice

2 16- ounce bottles pomegranate juice

2 quarts apple cider

1/4 cup fresh lemon juice

Combine all ingredients in large saucepan and simmer over low heat for 10 minutes. Pour through a tea strainer into mugs.

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PUMPKIN SCONES

~ delicious recipe found on coffeeworks.blogs.com

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2 cups flour

1/2 cup brown sugar

1/4 tsp. ground ginger

1/2 tsp. nutmeg

1/4 tsp. allspice

1/2 tsp. ground cinnamon

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup cold unsalted butter

1/3 cup buttermilk

1/2 cup pumpkin

1 tsp. vanilla extract

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together pumpkin, buttermilk and vanilla. Add to flour mixture and mix until dough comes together (don't overmix).

Transfer to lightly floured surface and knead gently 3-4 times. Shape/pat dough into circle about 1 1/2 inch thick. Slice in half and cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 Tbsp. milk). Sprinkle with Turbinado sugar.

Bake on cookie sheet @ 375 degrees for 20 minutes or until toothpick comes out clean. (6 scones)

Note: Although delicious, consider adding dried cranberries for added flavor. Liking the looks and taste of crispy 'nooks and crannies', instead of kneading, simply let rest for 5 minutes then drop 1/3 cup scoops of dough onto greased cookie sheet. Paint with egg wash, sprinkle with sugar and bake. Consider making a double batch. (16 -18) scones)

Serve with ~ PUMPKIN SPICE BUTTER

1/4 cup soft sweet butter

1/4 cup pumpkin puree

1 Tbsp. brown sugar

1 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. allspice

Combine all and mix until creamy.