Butterscotch Scotchies – guest blogger, Katie Payne

Since Katie is my guest blogger, I’ve asked her to include tips on shipping goodies. She’s also provided a good recipe for shipping. I realize this is after the fact, since some of you have already communicated with Brian in Afghanistan. He thanks you, and I thank you for your encouraging notes and packages. Perhaps this info will be helpful for you in the future.

By the way, when our daughter Lollie was in college, I sent her our family birthday cake. It was interesting mailing a chocolate pound cake. I didn’t know these tips, so I’m sure it was a little dry. However, I hope it added a little bit of home to her birthday.

Tips on Shipping Goodies

  1. Placing all baked goods in a large zip bag or using a vacuum sealer first will keep them fresher much longer.
  2. Pound cakes and brownies ship well if wrapped in wax paper first.
  3. I have had luck with sending almost any sort of cake in the tins that fruitcakes come in.
  4. Don’t put icing on anything that will be shipped. Send the tub sealed or put icing (not containing eggs) in a zip bag or container and they can apply it when they receive it.
  5. Military personnel love to get powdered drink mixes that will cover up the bad/bland water
  6. Pringles cans help cookies from getting broken up.
  7. Chocolate items may melt and be a mess.
  8. Pack a slice or two of fresh bread in with cookies to help keep them moist.

Butterscotch Scotchies      

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup butter-flavored vegetable shortening
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 1/2 tablespoons grated orange peel, (1 medium orange)
  • 2 tablespoons water
  • 3 cups quick OR old-fashioned oats, uncooked
  • 1 2/3 cups (11-ounce package) butterscotch flavored morsels

Preheat oven to 375. Grease 15 x 10-inch jelly roll pan. Combine flour, baking soda, salt and cinnamon in small mixer bowl. Beat shortening, sugar, eggs and orange peel in large mixer bowl until creamy. Gradually beat in flour mixture and water. Stir in oats and morsels. Spread batter into prepared baking pan.  Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. Makes 48 bars.


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