AmeriCorps Week

It's AmeriCorps Week, and I have been busy volunteering at a few different and new locations. 

On Monday, I volunteered with the Cary YMCA at the Step Into Africa Exhibit.  This exhibit is free to the public and open until Sunday.  I highly recommend checking it out if you are in the Triangle and have a free hour or so.

Yesterday, I spent a few hours at the Cameron Village Library recruiting people to volunteer with AmeriCorps.  I got to meet a few other AmeriCorps volunteers from the area.  One girl works with the Wrenn House, a facility for homeless youth.  I really enjoyed getting to hear the challenges and rewards that came with other volunteers' AmeriCorps experiences.

This morning, I joined other Access JobLink AmeriCorps members at the With Love from Jesus warehouse.  With Love from Jesus is a non-profit organization that gives away a wide variety of resources to the public: food, furniture, over-the-counter medicine, toiletries, makeup, clothing, etc... 

Although the full-time volunteers are a little too religious for my taste, I really admire their goodwill, generosity, and compassion.  It was a great day of volunteering, and I now appreciate the hard work that grocery store clerks do...I also remain proud of the shelves that I stocked!

Molasses Sugar Cookies

1/2 cup applesauce

1 1/4 cups sugar, divided

6 T. butter, softened

1/4 cup dark molasses

1 large egg

1 cup all-purpose flour

1 cup whole wheat pastry flour (or 1 3/4 cup all purpose and 1/4 cup whole wheat flour)

2 t. baking soda

1 t. ground cinnamon

1/2 t. salt

1/2 t. ground ginger

1/2 t. ground cloves

Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.  Cover with additional paper towels; let stand 5 minutes.  Scrape into a bowl using a rubber spatula.

Combine applesauce, 1 cup sugar, and butter; beat at medium speed with an electric mixer until well blended (about 3 minutes).  Add molasses and egg; beat well.

Combine flours and remaining 5 ingredients, stirring well with a whisk.  Gradually add flour mixture to sugar mixture, beating until blended.  Cover and freeze dough 30 minutes or until firm.

With moist hands, shape dough into 32 (1-inch) balls.  Roll balls in remaining 1/4 cup sugar.  Place 3 inches apart on baking sheets coated with cooking spray.  Bake at 375 degrees for 8 to 10 minutes.  Cool on pans 5 minutes.  Remove from pans; cool completely on wire racks.