| 1 c 2 c 2 c 1 c 1 c |
peanut butter rolled oats powdered milk raisins honey or corn syrup |
|
| Mix peanut butter and rolled oats, then mix in remaining ingredients. Shape into 4 rolls. Leave plain or roll in nuts, dried apricots, coconut, or carob.Adapted from Cooking with Home Storage, p. 245. | ||
Big Soft Sugar Cookies
| 7 c 2 c 2 t 2 t 1 1/2 c 1 t 1 c 3 |
all-purpose flour white sugar salt baking powder shortening almond extract milk eggs |
|
| Mix dry ingredients together, then mix in shortening. Stir in almond flavoring and milk at the same time, followed by eggs. Using a floured surface and floured rolling pin, roll out dough thick. Cut out cookies and arrange them on a cookie sheet.Bake at 375 degrees for 8-10 minutes, or until bottom is golden.
Adapted allrecipes.com. |
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No Bake Peanut Butter Oatmeal Cookies
| 2 c 1/4 c 1/2 c 1 stick 3 c 1/2 c 1 t |
sugar cocoa milk margarine or butter rolled oats (or sub. coconut for 1/2 cup) peanut butter vanilla |
|
| Combine sugar, cocoa, milk and butter. Bring to boil. Remove from heat, add vanilla and peanut butter, stir until smooth. Add oats and mix well.Cool before eating. | ||
Amy’s Macaroons
| 4 ¼ t ½ c 1 t ½ t 2 c |
egg whites cream of tartar sugar vanilla extract almond extract unsweetened macaroon coconut |
|
| Combine cream of tarter and egg whites and beat until forms soft peaks, then add the sugar, 2 tablespoons at a time, beating between each addition. Then add the extracts and beat until stiff. Then fold in the coconut. Drop tablespoonfulls onto a lightly greased sheet and bake at 350 for 20 minutes.
Makes 3½ dozen. |
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Amy’s Oatmeal Cookies
| 1/2 c. 1/2 c. 1 c. 1 c. 2 2 tsp. 2 c. 1 tsp. 1 tsp. 1/2 tsp. 1 1/2 c. 1 1/2 c. 1/2 c. 1/2 c. 1/2 c. |
butter shortening brown sugar sugar eggs vanilla flour baking soda cinnamon salt old fashioned oats quick oats raisins chopped walnuts chocolate chips |
|
| Cream butter and shortening together. Add sugars and mix until fluffy. Mix in eggs and vanilla. Add flour, baking soda, cinnamon and salt and mix well. Add both kinds of oats and stir. Add raisins, nut and chocolate chips, stirring until well mixed.Bake at 350 on ungreased cookies sheets until edges and tops just start to brown. Cool on cookie sheets for a couple minutes, then move to a cooling rack to finish cooling. | ||
Spinach Dip
| 10 oz 1 c 1 pkg 1 can 2 |
frozen chopped spinach sour cream Knorr Swiss Veg or Fine Herb Soup Mix water chestnuts, chopped green onions, chopped |
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| Thaw and drain spinach well. Mix all ingredients and serve with crackers. | ||
Baked Brie And Apricot
|
1 box
1 small jar |
Pillsbury Pre-rolled Pie Crust Dough (found in refrigerated section) apricot preserves Brie (plain) |
|
| In a round oven-safe bowl, a little bigger than the Brie, place one pie crust. Place 1/3 of the apricot preserves, then add the Brie and cover it and the sides with the rest of the preserves. Cover with the other crust. Pinch off around the edges. Poke holes on top. Baste with a little milk. Bake at 375-400 deg for 20-30 min, until top turns brown. Do not overcook.
Use as spread on club crackers. Adapted from |
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German Meusli
| GERMAN MEUSLI | ||
| 2 1 c 1 c 2 t |
6 oz. yogurt cups crushed pineapple oatmeal chopped toasted almonds |
|
| Refrigerate overnight to allow flavors to blend together.
Makes 4 servings. From Julie Jensen. |
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Yogurt
| 1 gal
3 c 1/2 c 1/2 c |
cold water
powdered milk whole milk unsweetened plain yogurt with live active cultures |
|
| Mix powdered milk and whole milk into 2 qts water. Heat to between 200 and 220 F, stirring constantly. Add the remaining cold water and bring to between 100 and 110 F. Stir in yogurt. Strain. Turn oven on 150 F for 1 min, then turn it off (do not allow to preheat). Place yogurt in a closed container in the oven overnight.
Original Chris Latham recipe: Boil one 2% gallon milk, or one gallon of milk made with 1.5 c powder and 1.5 c whole milk. Cool to lukewarm (between 98 and 110 deg. F). Add 1/2 cup yogurt with live active cultures. Heat oven to 150 for one minute (do not heat until preheated, just turn it on and then off). Put milk mixture in oven for 4-6 hours (overnight is OK). For a starter, try Fage 0% Greek yogurt |
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Amy’s Blueberry Muffins
|
2 c 1/2 c 3/4 c 1/4 c 1 T 1/4 t 2 |
flour (measured lightly) blueberry powder sugar coconut baking powder salt eggs |
|
| Mix the dry and wet ingredients separately, then combine.
Bake at 375 for 15-20 minutes. |
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Muffins
|
2 1/4 C 1/2 C 1/4 C 1 C 1 1/2 1/2 C 1 tsp 1 tsp 1 tsp 1/2 tsp dash 1/2 C 1/2 C |
Eggs (or 1 egg and 2 egg whites) Canola Oil Honey Unsweetened Applesauce Mashed, cooked pumpkin Brown or White Rice Flour Soya or Oat Flour Baking powder Baking soda Cinnamon Allspice Salt Raisins (optional) Chopped nuts |
|
| Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts.
Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly. |
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Cream Toast
|
1 1 T 1/2 c 1/2 T 1 dash 1 t 1 slice |
egg sugar milk cornstarch salt butter toast |
|
| Mix egg and sugar in pot. Mix milk and cornstarch together, then add to pot. Add salt. Stir constantly over low heat until fluffy. Stir in butter. Serve over toast.
Makes 1 serving. |
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Amy’s Fruit Pancakes
| Dry Ingredients1&1/4 cups whole wheat flour 1 tablespoon sugar 1&1/2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt |
Wet Ingredients1 egg 2 tablespoons oil 1/2 to 3/4 cup fruit 3/4 cup milk |
Fruit Suggestions: Sliced strawberries, drained canned wild blueberries, grated peeled fresh apple or pear, IQF raspberries, chopped peeled fresh peaches or apricots, any canned fruit chopped into bite sized pieces, anything you can imagine.