Recipe #152 Chocolate Chip Cookies

Chocolate Chip Cookies (Kayla)

1 c. butter
1 c. brown sugar
1 c. sugar
2 eggs
1tsp vanilla
1 Tbs hot water
3 c. flour
1 ½ tsp baking soda
Pinch of baking powder

Mix together and bake on 350° for 10 min.

Recipe #151 Frosted Banana Bars

Frosted Banana Bars (Megs)

½ cup butter or margarine, softened
1 ½ cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
¼ teaspoon salt
2 medium ripe banana, mashed (about 1 c.)
Frosting:
1 package (8 ounces) cream cheese, softened
3 ¾ cups powdered sugar
½ cup butter or margarine (I use less)
2 teaspoons vanilla

In mixing bowl, cream butter and sugar. Add eggs, sour cream, and vanilla. Combine flour, baking soda, and salt, gradually add to creamed mixture. Stir in bananas. Spread into greased 15 in. x 10 in. x 1 in. pan. Bake at 350 degrees for 20-25 minutes or until toothpick inserted in center comes out clean. Cool. For frosting beat cream cheese, butter, and vanilla, gradually add enough sugar to achieve desired consistency. Frost bars. Store in refrigerator.
Yield: 3-4 dozen

Recipe #150 Raisin Oatmeal Cookies

Raisin Oatmeal Cookies (Kayla)

2 c. raisins
2/3 c. water
Boil 2 min., drain, and cool.
½ c. butter
1 c. brown sugar
2 eggs
Beat together and add raisin mixture. Then add:
1 c. oatmeal
2 c. flour
½ tsp salt
1 tsp baking soda
1 tsp nutmeg
2 tsp cinnamon
½ tsp baking powder
1 ½ c. nuts
1 Tbs vanilla

Mix together and bake on 350° for 12 min.

Recipe #149 Peanut Butter Finger Bars

Peanut Butter Finger Bars (Becca)

1 c. margarine
½ c. sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
2/3 tsp. baking soda
2/3 tsp. salt
2 tsp. vanilla
1 ½ c. flour
1 ½ c. oatmeal

Mix like a cake and bake on a greased 12 x 17 cookie sheet. Bake at 350° for 20 minutes. Do not overbake! Spread with a thin layer of peanut butter while still warm. When cool, frost with chocolate frosting. Cut into bars.
Frosting for peanut butter bars:
1/3 cup softened margarine
2 oz. melted unsweetened chocolate (or 6 Tb. cocoa and 2 Tb. cooking oil)
2 cups powdered sugar
1 ½ tsp. vanilla
Milk to make spreading consistency (about 2 Tb.)

Mix butter and cooled chocolate. Blend in sugar. Stir in vanilla and milk and beat until smooth. Spread over top of peanut butter layer.

Recipe #148 Going Back to School Bars

Going Back to School Bars (Kayla)

½ c. butter
½ c. peanut butter
½ c. sugar
½ c. brown sugar
1 egg
2 Tbs water
1 ¼ c. flour
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 pkg. chocolate chips

Mix and pour into greased 9x13 in. pan. Bake on 375° for 20 min. Frost with chocolate frosting or melted chocolate chips.

Recipe #147 Applesauce Oatmeal Cookies

Applesauce Oatmeal Cookies (Kayla)

1c. brown sugar
2 c. sugar
3 c. butter
4 eggs
1 ½ c. applesauce
2 tsp baking soda
2 tsp baking powder
1 ½ tsp salt
1 ½ tsp cinnamon
1 ½ tsp vanilla
4 c. oatmeal
1 pkg chocolate chips
6-7 c. flour

Mix together and roll in cinnamon and sugar. Bake on 375° for 12-15 min. This recipe make a lot of cookies.

Recipe #146 Bread Bowls

2 pkg active dry yeast
2 ½ cups warm water (110 Deg F)
2 tsp salt
2 Tbsp vegetable oil

7 cups all-purpose flour
1 Tbsp cornmeal
1 egg white
1 cup water

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil & 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, ½ cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface & knead until smooth & elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl & turn to coat with oil. Cover with a damp cloth & let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, & divide into 8 (4) equal portions. Shape each portion into a 4inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover & let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 Tbsp water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a ½ inch thick slice from top of each loaf; scoop out centers,
leaving ¾ inch thick shells. Fill bread bowls with hot soup and serve immediately.

*Note: I don't actually do the egg wash. After the bowls have cooked for 15 minutes I brush butter onto them. They come out golden brown, yummy!