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My writing journey has begun. The road will have some bumps and detours. I only hope that the first hill is not too high, and the journey is long.

Wednesday, August 17, 2011

Books With Cookies And Milk (26)

Carrying Mason

Carrying Mason

Written by: Joyce Magnin

     Luna’s best friend, Mason was killed in an accident and she wants to be a pallbearer at his funeral. Luna is thirteen and has learned a lot in these few years of her life. Mason was Ruby Day’s only child. There was no one else to take care of Ruby Day. Luna decides that she wants to honor Mason’s memory by moving in with his mentally disabled mother.

     Luna’s parents are not sure, that it is a good idea for Luna to go and take care of Ruby Day, at her young age. But, they support her in what she feels she needs to do. Taking care of Ruby Day isn’t easy. Ruby Day does have a job at a grocery store and she goes to work every day. Things seem to be going along fine, until Ruby Day’s aunt appears at the door.

     Aunt Sapphire wants to take her back to the home and it doesn’t seem like there is anything to stop her. Luna discovers why the aunt is so persistent in shipping Ruby Day off. There are some secret papers that have been all taped up, probably by Mason himself. Could these papers help to stop the aunt’s persistence?

     I enjoyed reading this heartwarming story.

Oatmeal Raisinette Cookies
(A Comfort Food Cookie)
Yields 3 dozen


1 cup (2 sticks) butter softened
¾ cup packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 ¾ cup rolled oats (you can use quick cooking oats, but I like the rolled oats better)
1 ½ cups (11oz bag) of raisinettes


     In a large bowl cream the butter and the sugar together until light and fluffy. Beat in the eggs. Add in the vanilla.

     In a separate bowl combine the flour, baking soda and pumpkin pie spice. Whisk to combine. Gradually add this to the creamed mixture. Mix well. Stir in the oats and raisinettes.

     Drop by teaspoonfuls 2 inches apart on a parchment lined (or greased) cookie sheet. Bake at 350 for 13 to 15 minutes or until golden brown. Let these cool for 5 minutes in the pan before you remove them to a wire rack to cool completely. Store in an airtight container.

Don’t Forget The Milk!


Anonymous said...

The book and the recipe both sound great! - Karen

Maeve Frazier said...

Hi Karen - I hope you enjoy both.