"Easy Baking"

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Kathleen Linton - Certified Chef Instructor
Email: sorosky2000@yahoo.com

Ms. Kathleen Linton is a certified chef and graduated from the culinary institute in
St. Augustine Florida.  She has had her own catering business for over twenty years
and is now catering for the Lorton Workhouse.  She will soon be catering for the
Paradise Springs Winery in Clifton and will be doing a Harvest Dinner with Wine
Paring on Saturday, October 15th from 7:30-10:30 PM.  She has taught culinary
school in St. Augustine Florida.  She is now teaching at the Workhouse in Lorton,
Sur La Table at Pentagon city, William and Sonoma at Tyson Corner and private
classes at client’s homes.  She had her own TV show in St. Augustine called
Kathleen's Cuisine's.  She is a Gold Medalist in cooking competitions.  She was
the Corporate Chef for Martin & Greer and the Executive Chef for Flagler
Hospital.  Her father was in the MC for over 30 years and her family traveled
a lot  This is what inspired her to cook.  Her specialty is ethnic cuisines.

Pumpkin Chocolate Chip Cookies

1)   2 cups All-Purpose Flour
2)   1 tsp. Baking Powder
3)   1 tsp. Ground Cinnamon
4)   tbs. Baking Soda
5)   tbs. Nutmeg or Pumpkin Pie Spice
6)   cup Butter, at room temperature
7)   1 cup Packed Brown Sugar
8)   1 Egg
9)   1 cup canned Pumpkin
10) 1 tsp. Vanilla
11) 1 cup Semi-sweet Chocolate Chips

1)   Preheat oven to 375 degrees. Grease cookie sheets.
2)   In a large bowl, combine the flour, baking powder, cinnamon, baking soda and
       nutmeg, and then set aside.
3)   In a mixer bowl, beat the butter for 30 seconds, then add brown sugar and beat
       until fluffy.
4)   Add egg, pumpkin and vanilla, beating well.
5)   Add dry ingredients to beaten mixture, beating until well combined.
6)   Stir in chocolate chips; dough will be soft.
7)   Drop from a teaspoon, 2 inches apart onto cookie sheets.
8)   Bake at 375 degrees for 8-10 minutes. Cool on a wire rack.

Gingerbread Cookies

1)   1 1/2 cups dark Molasses
2)   1 cup packed Brown Sugar
3)   2/3 cup cold Water
4)   1/3 cup Shortening
5)   7 cups all-purpose Flour
6)   2 tsp. Baking Soda
7)   1 tsp. Salt
8)   1 tsp. ground Allspice
9)   2 tsp. ground Ginger
10) 1 tsp. ground Cloves
11) 1 tsp. ground Cinnamon
12) 1 (16 oz.) package Chocolate Frosting

1)   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
2)   Mix together the molasses, brown sugar, water and shortening.
3)   Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon.
       Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
4)   Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter.
       Place about 2 inches apart on cookie sheet. Bake for 10 to 12 minutes. Cool and
       decorate with frosting.

Sugar Cookies

1)   2 1/4 cups all-purpose Flour
2)   1 cup confectioners' Sugar
3)   1 cup Butter - melted
4)   1 Egg
5)   1 tsp. Vanilla Extract

1)   In a medium bowl, combine the flour and confectioners' sugar. Stir in the
       melted butter, egg, and vanilla until well blended. Cover, and refrigerate
       dough for at least 2 hours.
2)   Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with
       parchment paper.
3)   On a lightly floured surface, roll the dough out 1/4 inch thick. Cut into desired
       shapes using cookie cutters.
4)   Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking
       sheet for 5 minutes before transferring to a wire rack to cool completely.

Easy Baking!!!