3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/4 c. sugar
3 eggs
1 1/2 c + 2 tbsp oil
1 c. milk
1 1/2-3 tbsp. poppyseeds
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavor
1 1/2 tsp butter flavor
Add in order given. Cream sugar and eggs. Beat for 2 minutes. Mix and pour into greased and floured loaf pans (makes 5 little loaves or 2 big ones)
Bake at 350 degrees - 40-45 minutes big loaf - 35 minutes little loaves
3/4 c. powdered sugar
1/2 tsp. butter flavor
1/2 tsp. almond flavor
1/4 c. orange juice
1/2 tsp vanilla
1/2 tsp. lemon zest
Mix together - pour over hot loaves. Cool in pans.
Wednesday, January 13, 2016
Cheddar Muffins
2 c. flour
1 Tbsp. baking powder
1 tsp. salt
1/2 paprika
2 Tbsp. sugar
1 egg - beaten
1/2 c. milk
1/2 c. sour cream
1/3 c. melted butter
1 c. cheddar cheese
1/2 c. chopped onion - sauted
1/4 c. parsley
Mix dry ingredients. Add egg, milk, sour cream, butter and cheese. Stir until blended. Fold in onion and parsley.
Bake at 400 degrees for 20 minutes.
Recipe from Harvest Newell
1 Tbsp. baking powder
1 tsp. salt
1/2 paprika
2 Tbsp. sugar
1 egg - beaten
1/2 c. milk
1/2 c. sour cream
1/3 c. melted butter
1 c. cheddar cheese
1/2 c. chopped onion - sauted
1/4 c. parsley
Mix dry ingredients. Add egg, milk, sour cream, butter and cheese. Stir until blended. Fold in onion and parsley.
Bake at 400 degrees for 20 minutes.
Recipe from Harvest Newell
Scones
2 Tbsp dry yeast
1 c. water
2 tsp. sugar
Combine and let stand 15 minutes.
1 c. shortening
1 c. sugar
3 tsp. salt
Cream together, add 2 eggs and mix well.
Add:
4 cups warm water
5 cups flour
and yeast mixture
Blend well, let raise 1/2 hour. Stir in 6 or 7 more cups of flour, mix well. Refrigerate until ready to use. Keeps up to 1 week.
Recipe from Grandma Smith.
Sweet Rolls
1 c. milk
5 tbsp. butter
2 eggs
5 tbsp. sugar
1 tsp. salt
4 c. flour
2 1/2 tsp. yeast
Combine yeast with warm milk. Add sugar. Let sit for 5 minutes. Add butter, eggs, salt and flour. Knead for 5 or 6 minutes. Let rise 1/2 hour. Take out, roll into long rectangle. Cover with melted butter, brown sugar and cinnamon. Roll and cut into 1 inch pieces. Put on sprayed sheet, raise for 1/2 hour.
Bake at 350 degrees for about 15 minutes.
Frost.
Frosting
2 tbsp. butter
1/2 tsp. vanilla
1 c. pwd. sugar
milk
5 tbsp. butter
2 eggs
5 tbsp. sugar
1 tsp. salt
4 c. flour
2 1/2 tsp. yeast
Combine yeast with warm milk. Add sugar. Let sit for 5 minutes. Add butter, eggs, salt and flour. Knead for 5 or 6 minutes. Let rise 1/2 hour. Take out, roll into long rectangle. Cover with melted butter, brown sugar and cinnamon. Roll and cut into 1 inch pieces. Put on sprayed sheet, raise for 1/2 hour.
Bake at 350 degrees for about 15 minutes.
Frost.
Frosting
2 tbsp. butter
1/2 tsp. vanilla
1 c. pwd. sugar
milk
Baking Powder Supreme Biscuits
2 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 c. shortening
2/3 c. milk
Sift together first 5 ingredients; cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir only until dough follow fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Pat or roll 1-inch thick; cut with biscuit cutter. Bake on ungreased baking sheet at 450 degrees for 10 to 12 minutes.
Makes 8.
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 c. shortening
2/3 c. milk
Sift together first 5 ingredients; cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir only until dough follow fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Pat or roll 1-inch thick; cut with biscuit cutter. Bake on ungreased baking sheet at 450 degrees for 10 to 12 minutes.
Makes 8.
Hot Chocolate Mix
1 (25.6oz) instant non-fat, dry milk (10 1/2cups)
1 6oz powdered dairy creamer
2 cups powdered sugar
1 16oz. instant chocolate drink milk (3 cups)
Mix. Store in a cool, dry place.
3 tbsp + 1 cup hot water
1 6oz powdered dairy creamer
2 cups powdered sugar
1 16oz. instant chocolate drink milk (3 cups)
Mix. Store in a cool, dry place.
3 tbsp + 1 cup hot water
Fruit Dip
1 7oz. jar marshmellow cream
1 8oz cream cheese
2 tbsp. orange juice concentrate
1/4 tsp. vanilla
Mix. Serve cold.
Recipe from Harvest Newell
1 8oz cream cheese
2 tbsp. orange juice concentrate
1/4 tsp. vanilla
Mix. Serve cold.
Recipe from Harvest Newell
Garlic Shrimp Dip
1 tsp. minced garlic
1 tbsp. ranch dressing mix
1/4 c. chopped onions
2 cans Eastpoint tiny shrimp (drained and minced)
1 pt. sour cream
dot of paprika for color (optional)
Mix all ingredients together and enjoy over crackers
1 tbsp. ranch dressing mix
1/4 c. chopped onions
2 cans Eastpoint tiny shrimp (drained and minced)
1 pt. sour cream
dot of paprika for color (optional)
Mix all ingredients together and enjoy over crackers
Shrimp Platter
1 8oz. pkg cream cheese
1/2 c. sour cream
1/4 c. mayonnaise
2 cans shrimp, rinsed and drained
1 c. seafood cocktail sauce
2 c. grated mozzarella cheese
1 green pepper, chopped
3 green onions, chopped
1 lg. tomato, diced
Combine cream cheese, sour cream and mayo. Spread on a 12-inch glass plate. Scatter shrimp over cheese layer. Cover with cocktail sauce, then add a layer of shredded mozzarella cheese, green peppers, onion and tomato. Cover with plastic wrap and chill. Serve with crackers.
1/2 c. sour cream
1/4 c. mayonnaise
2 cans shrimp, rinsed and drained
1 c. seafood cocktail sauce
2 c. grated mozzarella cheese
1 green pepper, chopped
3 green onions, chopped
1 lg. tomato, diced
Combine cream cheese, sour cream and mayo. Spread on a 12-inch glass plate. Scatter shrimp over cheese layer. Cover with cocktail sauce, then add a layer of shredded mozzarella cheese, green peppers, onion and tomato. Cover with plastic wrap and chill. Serve with crackers.
Chocolate Bundt Cake
1 box Devil's Food cake mix
1 small box chocolate instant pudding + pudding to coat the pan
1 cup water
1/2 cup oil
4 eggs
*Chocolate Chips (6-8oz)
*Diane mixes milk and semi-sweet chocolate. Also, uses mini chocolate chips because they make the cake more moist
Mix ingredients together. Spray bundt pan with cooking spray, then coat with enough pudding to cover completely. Dump out any excess. Put batter in pan. Bake at 350 degrees for 45 minutes. Dump while warm.
Recipe from Diane Draeger
1 small box chocolate instant pudding + pudding to coat the pan
1 cup water
1/2 cup oil
4 eggs
*Chocolate Chips (6-8oz)
*Diane mixes milk and semi-sweet chocolate. Also, uses mini chocolate chips because they make the cake more moist
Mix ingredients together. Spray bundt pan with cooking spray, then coat with enough pudding to cover completely. Dump out any excess. Put batter in pan. Bake at 350 degrees for 45 minutes. Dump while warm.
Recipe from Diane Draeger
Pumpkin Fudge
INGREDIENTS
- 2cups sugar
- 1cup firmly
packed brown sugar
- 3⁄4cup butter
- 2⁄3cup evaporated milk
- 1⁄2cup canned
pumpkin
- 1 1⁄2-2teaspoons pumpkin pie spice
- 1(12 ounce)
package white chocolate chips
- 1(7 ounce) jar marshmallow
creme
- 1cup chopped pecans
- 1 1⁄2teaspoons vanilla
extract
DIRECTIONS
- In
a heavy saucepan, combine the first 6 ingredients; heat over medium heat
until sugar dissolves, stirring frequently.
- Continue
heating until mixture begins to boil, stirring constantly.
- Continue
boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
- Remove
pan from heat; stir in chocolate chips until melted.
- Add
in remaining ingredients; stir to mix well.
- Pour
into a buttered 13x9 inch baking pan; cool to room temperature.
- Cut
into squares; store in the refrigerator in an air-tight container.
Recipe from Desiree Draeger at Food.com
Cheddar Bacon Ranch Cheese Ball
Ingredients
- 16 oz. softened cream cheese
- 1 c. shredded sharp cheddar cheese
- 1 c. cooked, chopped bacon
- 1/8c. DRY ranch dressing mix (the kind with buttermilk powder)
- 1/4 c. chopped green onions
- 1c. chopped pecans
Instructions
In medium bowl combine cream cheese, cheddar cheese, bacon, ranch mix, and green onions. Mix well and form into a ball. Roll cheese ball in pecans and refrigerate for 1 hour before serving.
Delicious Dinner Rolls
Ingredients
- 1 1/2 cups of milk
- 3/4 cup + 1 Tablespoon Sugar
- 1 egg
- 1 Tablespoon salt
- 2 Tablespoons yeast
- 2 cups of warm water
- about 9-10 cups of all purpose flour
- at least 1 cup of butter
Instructions
- Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
- add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
- Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
- Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
- At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.
- When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
- Let the dough raise until it has doubled in size.
- Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
- Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
- Cut the dough into quarters using a pizza cutter.
- Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
- Roll the dough starting with the wide end of the triangle
- Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
- Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
- While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
Recipe from HowDoesShe.com
Red Lobster Cheddar Bay Biscuits
2 1/2 c. Bisquick Baking Mix
4 tbsp. cold butter (1/2 stick)
1 heaping cup grated cheddar cheese
3/4 c. cold whole milk
1/2 tsp. garlic powder
1. Preheat over to 400 degrees
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You do not want to mix too thoroughly. There should be small chunks of butter in there that are about the size of a pea. Add cheddar cheese, milk, and 1/2 tsp. garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately 1/4 c. portions of the dough onto an ungreased cookie sheet. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
4. When you take the biscuits out of the oven, melt 2 Tbsp. of butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and 1/4 tsp. parsley flakes. Use a brush to spread this garlic butter over the top of all the biscuits.
Recipe from Kim Niemann
4 tbsp. cold butter (1/2 stick)
1 heaping cup grated cheddar cheese
3/4 c. cold whole milk
1/2 tsp. garlic powder
1. Preheat over to 400 degrees
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You do not want to mix too thoroughly. There should be small chunks of butter in there that are about the size of a pea. Add cheddar cheese, milk, and 1/2 tsp. garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately 1/4 c. portions of the dough onto an ungreased cookie sheet. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
4. When you take the biscuits out of the oven, melt 2 Tbsp. of butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and 1/4 tsp. parsley flakes. Use a brush to spread this garlic butter over the top of all the biscuits.
Recipe from Kim Niemann
Salisbury Steak
Ingredients
Meat Mixture:
1-1 1/2 lb ground beef
1/2 cups Seasoned breadcrumbs
2 tsp. Dry Mustard
1 cube Beef Bouillon, Crumbled (or powdered beef base)
4 dashed Worcestershire sauce
1 tbsp. Ketchup
Salt and Pepper
Gravy:
1 whole onion, halved and thinly sliced
2 cups beef broth
4 dashed Worcestershire (additional)
1 tbsp Ketchup
1 tsp kitchen Bouquet (optional)
1 tsp corn starch, mixed with a little beef brother to make a thin paste
Salt and Pepper to taste
More brother if needed for thinning
Mashed potatoes, for serving
1 tbsp Olive Oil, for frying
1 tbsp Butter, for frying
Preparation Instructions
Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a "steak" appearance.
Fry in a skilled with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire and ketchup.
Stir and cook to reduce.
OPTIONAL: Add Kitchen bouquet, which will give the gravy a deeper color and a bit more flavor.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would).
***Add a sprinkle of salt and pepper and more broth if needed for thinning. Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
(I usually double the gravy)
Recipe from The Pioneer Woman
Meat Mixture:
1-1 1/2 lb ground beef
1/2 cups Seasoned breadcrumbs
2 tsp. Dry Mustard
1 cube Beef Bouillon, Crumbled (or powdered beef base)
4 dashed Worcestershire sauce
1 tbsp. Ketchup
Salt and Pepper
Gravy:
1 whole onion, halved and thinly sliced
2 cups beef broth
4 dashed Worcestershire (additional)
1 tbsp Ketchup
1 tsp kitchen Bouquet (optional)
1 tsp corn starch, mixed with a little beef brother to make a thin paste
Salt and Pepper to taste
More brother if needed for thinning
Mashed potatoes, for serving
1 tbsp Olive Oil, for frying
1 tbsp Butter, for frying
Preparation Instructions
Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a "steak" appearance.
Fry in a skilled with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire and ketchup.
Stir and cook to reduce.
OPTIONAL: Add Kitchen bouquet, which will give the gravy a deeper color and a bit more flavor.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would).
***Add a sprinkle of salt and pepper and more broth if needed for thinning. Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
(I usually double the gravy)
Recipe from The Pioneer Woman
Nestle Zesty Lemon Pound Cake
Ingredients:
1 cup (6 oz) Nestle Toll House Premier White Morsels
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 cup (2 sticks) butter, softened
1 1/2 c. granulated sugar
2 tsp. vanilla extract
3 large eggs
2-3 tbsp. grated lemon peel (about 3 medium lemons)
1 1/3 c. buttermilk
1 c. powdered sugar
3 tbsp. fresh lemon juic
Directions:
Preheat oven to 350 degrees. Grease and flour 10-cup Bundt pan.
Melt morsels in medium, uncovered, microwave-safe bowl on MEDIUM HIGH (70%) power for 1 minute; Stir. Morsels may retain some of their original shape. If necessary, microwave in additional 10-15 second intervals, stirring just until morsels are melted. Cool slightly.
Combine: flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.
Bake: 50-55 minutes or until wooden pick inserted in cake comes out clean. Coo in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of the lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.
Excellent when served with fresh strawberries and whipped cream!
1 cup (6 oz) Nestle Toll House Premier White Morsels
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 cup (2 sticks) butter, softened
1 1/2 c. granulated sugar
2 tsp. vanilla extract
3 large eggs
2-3 tbsp. grated lemon peel (about 3 medium lemons)
1 1/3 c. buttermilk
1 c. powdered sugar
3 tbsp. fresh lemon juic
Directions:
Preheat oven to 350 degrees. Grease and flour 10-cup Bundt pan.
Melt morsels in medium, uncovered, microwave-safe bowl on MEDIUM HIGH (70%) power for 1 minute; Stir. Morsels may retain some of their original shape. If necessary, microwave in additional 10-15 second intervals, stirring just until morsels are melted. Cool slightly.
Combine: flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.
Bake: 50-55 minutes or until wooden pick inserted in cake comes out clean. Coo in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of the lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.
Excellent when served with fresh strawberries and whipped cream!
Caramel Apple Dip
1 c. light corn syrup
1 lb. light brown sugar (about 2 1/4c.)
1/2 c. butter
2 tsp vanilla
1 can sweetened condensed milk
In a medium saucepan, stir together the corn syrup and brown sugar. Over medium-high head, bring it to a boil, stirring occasionally. Once it comes to a full boil, allow to boil for 3 minutes.
Add the butter, vanilla and sweetened condensed milk. Stir well and continue to stir until it comes back to a boil. Once it does, remove from the heat. Serve with your favorite toppings to dip into: peanuts, pecans, walnuts, mini M&M's marshmallows, candy corn, coconut, toffee pieces.
To reheat the caramel, just microwave it until it thins out some. The time depends on the amount of caramel you are reheating. Store any leftovers in an airtight container in the refrigerator up to 2 weeks.
Makes about 4 cups.
1 lb. light brown sugar (about 2 1/4c.)
1/2 c. butter
2 tsp vanilla
1 can sweetened condensed milk
In a medium saucepan, stir together the corn syrup and brown sugar. Over medium-high head, bring it to a boil, stirring occasionally. Once it comes to a full boil, allow to boil for 3 minutes.
Add the butter, vanilla and sweetened condensed milk. Stir well and continue to stir until it comes back to a boil. Once it does, remove from the heat. Serve with your favorite toppings to dip into: peanuts, pecans, walnuts, mini M&M's marshmallows, candy corn, coconut, toffee pieces.
To reheat the caramel, just microwave it until it thins out some. The time depends on the amount of caramel you are reheating. Store any leftovers in an airtight container in the refrigerator up to 2 weeks.
Makes about 4 cups.
Granola
Mix:
8 cups oats
3 cups rice krispies
1 cup almonds
1/2 cups flax seeds
1 cup brown sugar
Mix together and boil one minute:
3/4 cup oil
1 cup honey
3 Tbsp. Vanilla
Spray cookie sheets. Spread granola evenly on 2 sheets.
Bake at 250 degrees for 30 minutes.
8 cups oats
3 cups rice krispies
1 cup almonds
1/2 cups flax seeds
1 cup brown sugar
Mix together and boil one minute:
3/4 cup oil
1 cup honey
3 Tbsp. Vanilla
Spray cookie sheets. Spread granola evenly on 2 sheets.
Bake at 250 degrees for 30 minutes.
Montana Cookies
1/2 lb. Butter
2 c. sugar
2 c. brown sugar
6 eggs
1 1/2 lbs. peanut butter
2 tsp. Vanilla
1/2 T light corn syrup
4 tsp. baking soda
9 c. oats (it's better if you use 1/2 old-fashioned and 1/2 instant oats)
1/2 - 1 lb. M&M's
2 c. Chocolate chips
1 c. chopped peanuts (optional)
Cream butter and sugar. Add eggs. Add peanut butter, vanilla and corn syrup. Mix well. Add oats and baking soda. Mix. Stir in last ingredients. Drop by spoonfuls on greased cookie sheets. Bake at 300 degrees for 16-18 minutes.
Yeird: A LOT!
Recipe from Diane Draeger
2 c. sugar
2 c. brown sugar
6 eggs
1 1/2 lbs. peanut butter
2 tsp. Vanilla
1/2 T light corn syrup
4 tsp. baking soda
9 c. oats (it's better if you use 1/2 old-fashioned and 1/2 instant oats)
1/2 - 1 lb. M&M's
2 c. Chocolate chips
1 c. chopped peanuts (optional)
Cream butter and sugar. Add eggs. Add peanut butter, vanilla and corn syrup. Mix well. Add oats and baking soda. Mix. Stir in last ingredients. Drop by spoonfuls on greased cookie sheets. Bake at 300 degrees for 16-18 minutes.
Yeird: A LOT!
Recipe from Diane Draeger
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