Home For The Holidays Magazine

Page 21 2022 Home For The Holidays Lincoln Daily News November 23, 2022 She has a lot of talent and imagination. The work she has done with design of advertising for clients and work on various LDN projects has proven that she has a knack for this type of work. When Lincoln College closed, Devyn enrolled in an online education program and is continuing her education while working for LDN. She has career goals that we know will eventually take her away from LDN, but in the meantime, we continue to reap the benefits of her artistic talents with thankful hearts. A note from Devyn about a family favorite holiday activity One of Devyn’s earliest Christmas memories involves decorating gingerbread men and boxing them up to send out to others. She remembers doing this beside her mom and how they added frosting to the cookies to make them unique and pretty. Gingerbread Cookie Dough *Recipe and instructions copied from Foodnetwork.com 3 Cups All Purpose Flour 1 Tsp Baking Soda ¾ Tsp Ground Cinnamon ¾ Tsp Ground Ginger ½ Tsp Ground Allspice ½ Tsp Cloves ½ Tsp Salt ¼ Tsp Ground black pepper 1 Stick Unsalted Butter – room temp ¼ Cup Vegetable Shortening – room temp ½ Cup Light Brown Sugar - firmly packed 2/3 Cup Unsulfured Molasses 1 Large Egg Instructions: Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside. In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.) Continued —