1/2 c. sugar

1/2 c. brown sugar

1 tsp. soda

1/2 t. salt

1/2 c. butter

3/4 c. peanut butter (I like chunky)

1 egg

2 T. milk

1 t. vanilla

Combine ingredients in a bowl. Roll dough into teaspoon size balls and roll each ball in powdered sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate kiss immediately after removing from oven. Made approx. 4 dozen.

I’ve made these in the past using other recipes and the cookies always cracked around the edges. These didn’t, which I liked. I also used the oven timer for the first time…set it for 10 mins. and the cookies were done perfectly everytime at exactly 10 minutes…loved it. I put only one cookie sheet in the oven at a time and also used a Silpat sheet on the pan. Perfect.

1/2 cup sliced almonds

1/2 cup chopped pecans or walnuts

1/4 c up flaked coconut

1/2 cup dried cranberries, blueberries, raisins

1/4 cup brown sugar, packed

1/4 cup canola oil

1/4 maple syrup or maple agave

1 t. cinnamon

1 t. vanilla extract

Combine oats, almonds, pecans, coconut and dried berries. In a small bowl combine brown sugar, oil, maple syrup, cinnamon and micowave about a minute or until sugar dissolves. Add vanilla. Pour over oat mixture and stir well to combine. Pour onto 2 cooking sheets coated with cooking spray(15″x10″x1″ ). Spread evenly. Bake in 350 degree oven for 20-30 minutes or until mixture gets crisp and brown. Do not burn. Watch carefully the last few minutes, it burns quickly at the end. Cool on wire rack about 5 minutes. Store in airtight container. (I left brown sugar out of the next batch and used alittle less oil and it’s just as good or better….not so sweet. I like it better)

We eat this as cereal in the morning, but, also makes a great topping for ice cream or yogurt.

2 eggs, beaten

2 T sugar (or 3 T. sugar substitute)

2 t. instant coffee (I use decaf)

1 t. vanilla extract

ground cinnamon, if desired as garnish

whipped cream, if desired as garnish

In a medium bowl, whisk together milk, eggs, sugar, instant coffee, and vanilla extract. Pour into Pyrex custard cups (or coffee cups look nice). Place cups into a 10″ frying pan. Fill the pan with water to 1/2″ from top of cups. Bring water to a boil on high heat. Reduce to low, cover, and simmer for 10 minutes. Carefully remove cups from pan (caution, they are extremely hot). Cover each cup with plastic wrap. Be sure the plastic wrap touches the surface of the custard. Refrigerate for 3 hours or until chilled. Garnish with whipped cream and cinnamon, if desired but not necessary. Makes 4 servings.

I love coffee anything! This is delicious! If you use skim milk, sugar substitute and omit the whipped cream, it’s even lo-cal. Quick, easy, and delicious.

2/3 c sugar

6 T. Flour

1/4 t salt

4 egg whites

1 t. almond extract

Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoons onto greased and floured cookie sheet. Bake 325 degrees for 20 mins or until edges are golden brown. Immediately remove from cookie sheet and cool completely on wire rack. Makes 3 dozen cookies.

1/2 c shortening

3/4 c peanut butter, creamy

1/3 c brown sugar

1/3 c granulated sugar

1 egg

2 T milk

1 t vanilla extract

1 1/2 c flour

1 t baking soda

1/2 t salt

Heat oven to 375 degrees and unwrapped kisses. Beat shortening and peanut buuter together in a large bowl. Add 1/3 c sugar and brown sugar. Beat. Add egg, milk & vanilla. Beat. Stir together flour, baking soda and salt. Add to the other mixture until well mixed. Shape into 1″ balls and roll in sugar. Place on ungreased cookie sheet. Bake 8-10 mins or until lightly browned. Immediately press a kiss in the center of each. Place on wire rack to cool. Makes 4 dozen cookies

1/3 c. plain dried breadcrumbs

3 cloves garlic, coarsely chopped

2 t. ground cumin

2 t. ground coriander

1/4 – 1/2 t. red pepper flakes

coarse salt & pepper

3/4 c. lentils, cooked, drained and cooled

4 T. olive oil

1 large egg

Place lentils in a small pan and cover with water by 1″. Bring to a boil, reduce to simmer. Cover and cook until tender but still hold their shape, about 15 – 20 minutes. Drain well. In a food processor, combiine walnuts, bread crumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 t. salt, 1/4 t. pepper. Process until finely ground. Add lentils and 1 T. oil. Pulse until coarsely chopped. In a large bowl, whisk egg. Add lentil mixture and mix well. Divide into 4 equal parts, roll into balls and flatten with the palm of hand into 3/4″ patties. Heat 3 T. oil in skillet. Add burgers. Cook over med-low heat until crisp and brown. 8-10 minutes per side. Transfer to paper towel lined plate to drain. Top with slice of onion and place on roll if preferred.

This recipe came from Mom in 2009.

2 t. baking powder

1/2 t. salt

2/3 c. sugar divided

2 lbs sliced almonds or walnuts

2 lbs. butter or margarine, softened

1/2 t. cinnamon

2 eggs

1/4 c. vegetable oil

1/2 c. sour cream

1/2 c. milk

2 c. blueberries

Grease and flour a 9″ cake pan. Mix flour, baking powder and salt in a small bowl. Stir together 1/4 c. sugar, almonds, butter and cinnamon until crumbly. In bowl, beat eggs, oil and 1/2 c sugar with electric mixer on high. Beat in sour cream. Add in flour mixture alternately with milk. Fold iin blueberries. Spread into pan. Sprinkle top with almond mixture. Bake at 350 degrees for 35-40 mins. until done.

4 or 5 lb. soup bone with meat

3 qts water

1 c. diced carrots

1 c. diced turnips (optional)

2 large onions, chopped

2 large potatoes, diced

1 c. chopped celery

1 large green pepper, chopped

1 small cabbage, shredded

1 lb 12 oz can tomatoes

1 T. sugar

Put bone in soup kettle with water. Bring to a boil, skim surface, cover and simmer for one hour. Add remaining ingredients, cover and simmer 4 or 5 hours. Cut meat from bone into small pieces. Discard bone. Return meat to soup. Makes 6 servings.

Recipe came from Nana in 1979.

3 c. sliced rhubarb, fresh or frozen 1 ” pieces

2 pints fresh strawberries, mashed

2 T. lemon juice

1 c. sugar

1/3 c. cornstarch

Cake:

3 c. all-purpose flour

1 c. sugar

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. butter or margarine, cut into small pieces

1 1/2 c. buttermilk

2 eggs

1 t. vanilla extract

Topping:

1/4 c. butter or margarine

3/4 c. all-purpose flour

3/4 c. sugar

Preparation:

In a large saucepan combine rhubarb, strawberries & lemon juice. Cover and cook on medium heat for 5 mins. Combine sugar & cornstarch, stir into strawberry rhubarb mixture. Bring to a boil on medium heat, stir constantly until thick & remove from heat.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla, stir into crumb mixture. Spread half the batter into a greased 9X13″ pan. Spread filling over the batter. Drop remaining batter evenly over the filling with a tablespoon.

Iin a saucepan over low heat, melt butter. Remove saucepan from heat and stir in flour and sugar until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 45 minutes or until cake is done. Cool cake in pan on rack.  There may be spillage while cooking. Foil on lower oven rack is good to catch the drips.

1 t. baking soda

1/2 t. salt

1/2 c. shortening or butter, softened

1 1/2 c. brown sugar

1 egg

1 c. sour cream

1 t. vanilla

2 1/2 c. fresh rhubarb, cut into small pieces

Topping:

1/2 c. sugar

1/2 c. nuts, chopped

1 t. cinnamon

1 T. butter, melted

Mix flour, baking soda and salt. Set aside.  In a large bowl, cream together shortening and brown sugar. Beat in egg. Beat in flour and sour cream alternating until blended. Add vanilla & rhubarb. Mix. Spread into a greased and floured 9X13″ pan. Mix together topping ingredients and sprinkle over the top. Bake at 350 degrees for 45 mins.