Frances > Frances's Quotes

“In exchange for material reassurance, little-by-little we, the people of Avantica, gave up our basic freedoms.”
― C.D. Verhoff, Resist the Machine: Dystopian Suspense

“Rumors are easy to plant; they grow like no other crop.”
― Judith Tarr, The Dagger and the Cross

“Pumpkin Sugar Cookies Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed pumpkin sugar cookies that are perfect for Fall! Ingredients: 1/2 cup softened butter 1/2 cup vegetable oil 1/2 cup pumpkin puree {canned pumpkin} 1 cup granulated sugar 1/2 cup powdered sugar 1/2 teaspoon vanilla 2 large eggs 4 cups all purpose flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg For the glaze topping: 3 cups powdered sugar 4 tablespoons water 1/4 teaspoon pumpkin pie spice Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes. While cookies bake, stir all ingredients together for glaze until smooth. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze.”
― Tonya Kappes, Stamped Out

“Southern Pecan Bread Ingredients: 1 1/2 cups light brown sugar 1/2 cup granulated sugar 1 1/4 cup butter, melted 4 eggs, lightly beaten 1 teaspoon vanilla 1/2 teaspoon kosher salt 1 1/2 cups self-rising flour 1 1/2 cups chopped pecans Instructions: Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside. In the bowl of your stand mixer using the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth. Turn mixer to low and mix in the flour until just combined. Fold in the pecans. Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden. Cool completely in the pan, and then cut into squares.”
― Tonya Kappes, Stamped Out