Oatmeal Raisin Cookies

by Pat Garrard
1c raisins
1c. water
3/4 c. shortening
1 1/2c. sugar
2 eggs
1tsp. vanilla
2 1/2 c. flour
1/2 tsp. baking powder
1tsp. bakng soda
1tsp. cinnamon
1/2tsp. cloves
2c.rolled oats
1 1/2c. chopped nuts

Simmer raisins and water in a saucepan oer low heat until plump, 20-30 minutes. Drain raisin liquid into a measuring cup and add enough water to make 1/2 c. Heat oven to 400 F. Mix shortening, sugar, eggs, and vanilla. Stir in raisin liquid. Combine all dry ingredients and add to liquid. Add raisins and nuts. Blend well. Drop by spoonfulls onto baking sheet. Bake for 8-10 minutes. Makes 6 dozen.

Great Idea

A student of mine always brings cookies to eat for lunch.  His mom says he gets cookies every night, she just makes a huge batch and puts it in the refrigerator then bakes a tray at a time.  I told her that I would just eat the cookie dough.  My last day of teaching before maternity leave she brought me a container of cookie dough with Bake at 350 for 10-12 minutes on it.  Of course I mostly ate the dough.  I know there is always that worry for raw eggs so I decided to search out a recipe that doesn't call for eggs.  So far I haven't found one that I enjoy.
http://www.recipe4living.com/recipes/eggless_chocolate_chip_cookies_3.htm
This recipe seemed pretty oily.  If you have any suggestions please let me know!

Pumpkin Chocolate Chip Pancakes

I have extra pumpkin puree in the fridge and I don't want to waste it so I decided to make some pancakes. 
This is the link to the recipe:
http://sarahscucinabella.com/2009/10/17/pumpkin-chocolate-chip-pancake-recipe/

Pumpkin Chocolate Chip Pancakes

serves 4

1 large egg

1 cup whole wheat flour

3/4 cup skim milk

2 tbsp light brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tbsp canola oil

1 tbsp baking powder

1/2 cup pumpkin puree

1/4 tsp salt

1/2 cup chocolate chips

In the bowl of a stand mixer, beat the egg until thick and frothy. Add the flour, milk, brown sugar, cinnamon, nutmeg, oil, baking powder, pumpkin puree and salt. Beat until just smooth. Add the chocolate chips and beat on high for 15 seconds.

Heat a large skillet over just below medium heat. Drop the batter into circles (I like to use an ice cream scoop) and spread out a bit. The batter will be thick. Cook until golden on both sides.

Annie's sugar cookies

2c sugar
2c butter
6 eggs
7c flour
6tsp baking powder
1/4tsp salt
4tsp vanilla
2T milk
Mix dry ingredients, then wet ingredients, then combine.
Divide dough into 4 inch balls and place in a covered bowl in the refrigerator.
Pull out 1 ball at a time to work with and roll to 1/4 inch thick.
Cut and place on an ungreased cookie sheet(cover the pan with tinfoil if it's nonstick).
Bake at 350 for about 5 minutes or until just golden around the edges.
Don't overbake!
Remove to cooling racks, cool and frost.

I (Kira) love this recipe. They always stay moist!

Great Valentine's Day Idea

http://www.ksl.com/index.php?nid=204&sid=9616134

I found this in the American Profile (Sandi)

Cheesy Chicken Chowder

submitted by reader Marsha Baker of Pioneer, OH

High Cotton Food Styling and Photography email this recipe to a friend buy our cookbooks Ingredients
2 (14-ounce) cans reduced-sodium chicken broth

2 cups diced, peeled potatoes

1 cup diced carrots

1 cup diced celery

1/2 cup diced onion

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter

1/3 cup all-purpose flour

2 cups 2% reduced-fat milk

2 cups shredded Cheddar cheese

2 cups diced or shredded cooked chicken

Instructions
1. Bring chicken broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer until vegetables are tender, about 15 minutes.

2. Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to broth and vegetables along with chicken. Cook and stir over low heat until thoroughly heated. Serves 8. Tips from the Test Kitchen
Use a rotisserie chicken if desired. Nutritional Information
Nutritional Facts Per Serving: 370 calories, 17g fat, 24g protein, 31g carbohydrates, 3g fiber, 840mg sodium.
American Profile is a division of Publishing Group of America, Inc. All content within this site is ©2006 of Publishing Group of America unless otherwise noted.

Molasses Cookies

Ingredients
3/4 cup margarine, melted (I used butter)
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup white sugar
Directions
In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Shelli's Cheesy Potato Soup

3c chicken broth (I used 3 bullion cubes and 3 cups of water)
1 onion (I used 1/2 of a sweet onion)
2c chopped potatoes
4T butter
4T flour
1/2t salt
1/4t pepper
2c milk
2c shredded cheese (I used 2 3/4 cups)

In a saucepan combine chicken broth, onion, and potatoes. Bring to a boil and simmer for 10 to 15 minutes or until potatoes are tender.
In another saucepan melt butter, stir in flour, salt, and pepper. Add milk all at once. Add cheese. Add potato mixture.


I doubled this recipe, however I did not double the milk. It was so yummy! I think I will make it as brocolli cheese soup next time.
-Kira



I have tried this with brocolli and cauliflower with brocolli.  It is amazing any way!  I am going to try cauliflower only next time.

Grandma Erla's Peanut Butter Fudge

2c. sugar
2T heaping with cocoa
1cup milk
1 cup peanut butter
1tsp vanilla

Stir sugar and cocoa together then add milk. Boil to a soft ball then turn stove off and add peanut butter and vanilla. Pour into a buttered pan and let set until hard.

Larry and I made this together. It was the best my fudge had ever turned out. I even had a friend say that my fudge must have crack in it because she kept eating it. Larry put extra vanilla in and his turned out really good as well, according to the goose in the kitchen.

Chex Mix

1c butter
1 and 1/3 c sugar
1/2 c Karo syrup
Boil for about 3 min
Remove from heat
Add a tsp of vanilla

Mix 12oz nuts and 12oz chex in a bowl. Pour mixture over and stir.

Larry made the Chex mix and felt it was very easy to make, it was to sweet and sticky on the teeth. He liked the taste and wonders what it will be like when it hardens. The peanut gallery likes it. Willis thinks we should pattened it, however it is not ours to pattened. He would not share it with the wives. I think Jen and Meg makes it better than me.

Zucchini Bread II

http://allrecipes.com/Recipe/Zucchini-Bread-II/Detail.aspx

Ingredients:
3 eggs
3/4 cup vegetable oil
1 2/3 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
Directions:
1.
In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
2.
Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

Mom is the one that made this recipe. I had her add about a tablespoon of molasses to it and she loved it!

Zucchini Chocolate Chip Cookies

http://www.cooks.com/rec/view/0,1710,144185-227195,00.html

CHOCOLATE CHIP ZUCCHINI COOKIES
Printed from COOKS.COM
3/4 c. shortening (creamed)
2 eggs
2 c. sugar
3 3/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 bag chocolate chips
2 c. grated zucchini
Mix well and drop by spoonful on cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Let cool on cookie sheet.

This was an easy recipe. You really couldn't taste the zucchini so it is a great one to make for kids.

Zucchini Chips

Larry and I both made some zucchini chips with our dehydrators. We used our KitchenAid mixer/slicer to slice them. After slicing them we put them on the trays and sprinkled salt on them. We also made summer squash chips and they tasteless.

Larry adapted them by adding cinnamon and sugar to them, instead of salt.

Joining Two Kitchens

Take One - Watermelon Pickles

August 12 2009

Larry and I did the brine mix together. I was not home the next night to make the pickles with him:(. So Larry had to do it on his own. I made mine the next morning, it was not as fun cooking it on my own. I do think they turned out alright though.

Trip to Iowa 20009

I brought back 2 grocery bags filled with apricots from a friends tree, this is what sparked most of our recipes.

Recipe 1: Apricot Jelly
Used the recipe from the Sure-Jell box

Recipe 2: Watermelon Pickles
http://www.yankeemagazine.com/recipes/search/printrecipe.php?number=1305

Watermelon Pickle

Yield: 2 pints

• 9 cups water
• 1/2 cup salt
• 11 cups watermelon pieces (cut from rind, seeded, and cut into 1-inch cubes)
• 2-1/2 cups white vinegar
• 5 cups sugar
• 1 cinnamon stick
• 1/4 teaspoon ground ginger
• 2 tablespoons lemon juice

In a large bowl, stir the water and salt together. Add the watermelon and let stand overnight.

Drain the watermelon, rinse, and drain again. In a large saucepan, combine the vinegar, sugar, cinnamon stick, ginger, and lemon juice. Bring to a boil and add the watermelon. Return to a boil and simmer for 20 minutes. Remove the cinnamon stick. Loosely pack the watermelon into jars. Return the syrup to a boil and boil for 30 minutes. Pour over the fruit in the jars and seal. Process in a boiling-water bath for 15 minutes.

Recipe3: Bread and Butter Zucchini Pickles
http://www.cooks.com/rec/view/0,1636,148176-228207,00.html

BREAD AND BUTTER ZUCCHINI PICKLES

16 c. sliced fresh zucchini 4 c. thinly sliced onions 1/2 c. pickling salt (not iodized) 4 c. white vinegar 2 c. sugar 4 tbsp. mustard seed 2 tbsp. celery seed 2 tsp. ground turmeric Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar and spices. Bring to a boil. Add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution leaving 1/2 inch space at the top. Adjust caps and process in a boiling water bath 15 minutes.

Recipe 4: Snicker Doodles
http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx

Mrs. Sigg's Snickerdoodles

Rated: Submitted By: Beth Sigworth Photo By: Allrecipes Prep Time: 20 Minutes Cook Time: 10 Minutes Ready In: 1 Hour Servings: 48

"These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!"

Ingredients:

1/2 cup butter, softened 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour

2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3.	Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4.	Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Recipe 5: Zucchini Bread
http://allrecipes.com/Recipe/Mini-Zucchini-Bread/Detail.aspx

Mini Zucchini Bread

Rated: Submitted By: Ruth Lear Prep Time: 10 Minutes Cook Time: 40 Minutes Ready In: 50 Minutes Servings: 10

"This old family recipe came from my grandmother. I've made this bread many times and have given it as gifts for Christmas. The molasses makes it darker than most zucchini breads but gives it a rich flavor. -Ruth Lear, Bradenton, Florida"

Ingredients:

2 eggs 3/4 cup sugar 1/2 cup vegetable oil 1 1/2 teaspoons molasses 1 1/2 teaspoons vanilla extract 1 cup shredded zucchini

1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/2 cup chopped pecans

Directions:

1.	In a mixing bowl, beat the eggs, sugar, oil, molasses and vanilla. Add zucchini; mix well. Combine the flour, baking soda, salt, cinnamon and baking powder; stir into zucchini mixture just until moistened. Stir in nuts.
2.	Transfer to two greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.

Recipe 6: Sugar Cookies(A staple at Uncle Larry's house)

Recipe 7: Almond Cookies

Recipe 8: Zucchini Jam
http://www.cooks.com/rec/view/0,1923,137185-233203,00.html

ZUCCHINI JAM

3 c. grated zucchini (peel zucchini first) 1/2 c. lemon juice Cook the above ingredients together for 15 minutes, stirring often. Then add: 3 c. sugar 1 box Jello, any flavor (raspberry is good) 1 box fruit pectin Continue cooking, stirring often, until jam reaches a hard rolling boil. Continue to cook for 10 minutes longer. Put into jars, no paraffin is needed and don't refrigerate after jar is opened as it will thicken more. Makes 5 jars.

Recipe 9: Hobo Dinners
Use tin foil and put any vegetable as well as meat of your choosing inside. I like to double up the tin foil so that the foil doesn't break and it all won't fall in the fire. We used the grill, you could also use these for camp outs or back yard fires. For our Hobo Dinners we put a potato, onion, hamburger patty, salt and pepper, carrot, and zucchini in it. A little oil or butter helps it not to burn. On high heat they take only 10-15 minutes.

Recipe 10: Adam's corn
Crumbly cheese such as Cotijia
butter or mayo
Spread butter or mayo on corn and sprinkle cheese on top. Eat

Recipe 11: Corn Ice cream
Butter cream in the ice cream maker. Let the ice cream maker do it's job. Add corn. I think this would taste really good if you ground the corn up. You could even use boxed ice cream.

Recipe 12: Zucchini Brownies
Larry this recipe is in one of your old recipe books

Pulled BBQ Pork sandwiches for Kohen's blessing

This was our first time cooking together. I am sure that it would not have turned out the way it did if Larry didn't cook it with me. It was a hit!