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KITCHEN SINK COOKIES

My daughter Gail asked about this recipe several weeks ago-I finally found it!

I made these yesterday. They are without a doubt the most tenderest, flakiest cookie I have ever baked.

In a large bowl

3 1/2 cups of flour

1 teaspoon baking soda

1 teaspoon of baking powder

1/2 teaspoons salt

1 cup long cooking oats-uncooked

In a mixer bowl place:

1 cup sugar

1 cup brown sugar

1 cup butter at room temperature

1 cup vegetable oil

2 eggs

1 teaspoon vanilla extract

Combine the flour, baking soda, baking powder, salt and oats in a large bowl and set aside.

In the mixing bowl mix the ingredients together until light and fluffy and add the flour mixture slowly.

Mix until incorporated.

Stir in by hand:

1 cup of crispy rice cereal

1 cup flaked coconut

1 cup Craisins or raisins or chocolate chips-I added 1/2 cup Craisins and 1/2 cup chocolate chips

1 cup chopped walnuts or pecans

Using a 1 tablespoon cookie scoop dipped in milk, drop on foil lined cookie sheet and bake at 350° for 12 to 15 min.-Usually 15 min. Makes 6 dozen yummy cookies.

NANNER-NUT COOKIES

Because little kids cannot say banana!

In a mixer bowl:

3/4 cup butter

1 cup brown sugar

Blend together and add:

1 cup mashed bananas-about three ripe bananas

1 egg

1 teaspoon of vanilla extract

Blend until smooth:

In a separate bowl add:

1 3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

3/4 teaspoons cinnamon

Add to the sugar-egg mixture in the mixer bowl and blend until smooth on low speed.

Stir in by hand until well combined:

1 cup quick cooking oats-however I use the old fashion kind-

1 cup chopped walnuts or pecans-options are 1/2 cup nuts and 1/2 cup chocolate chips or Craisins

Drop by teaspoons full on to foil lined cookie sheet.  (Dip spoon in milk – it seems to work for me!)

Bake at 375° for 12 min. until lightly golden around the edges. Makes about 5 dozen. Stores well.

CHOCOLATE BROWNIE BISCOTTI

 Great tasting dunked a cup of hot coffee or an afternoon latte. Stores well in cookie jar or display in a half-gallon canning jar with a decorative lid.  Freeze or give away the rest. 

In a bowl mix together and blend

2 1/2 cup flour

1 1/4 cups sugar

3/4 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

In a mixer bowl with mixer on medium speed beat:

1 stick butter (1/2 cup)

3 eggs

2 teaspoons vanilla extract

Mix well and add flour mixture and beat until just blended

Mix in by hand:  - dough will be firm but pliable. 

1 cup sliced almonds or chopped walnuts

4 ounces semi sweet chocolate coarsely chopped-or 1/2 cup chocolate chips

Divide dough in half and knead into a 12 x 3 log on a large ungreased cookie sheet. Place about 3 inches apart and bake 30 min. at 325°. Cool logs on cookie sheet on wire rack for 15 minutes.  On a cutting board with a serrated knife cut logs crosswise about 1 inch thick. Place back on cookie sheet and bake 20 min.  Cool completely and store.  These last a long time in a cookie jar.

CORN-TOMATO SALAD

You may want to try this for a Memorial Day salad

2 cups drained canned corn-or Mexico-corn

3 tomatoes chopped

1/2 green bell pepper and ∏ red bell pepped diced

1/2 cup chopped red onion

1 cup sliced celery

1 can (2 π oz) sliced ripe olives drain

1 jar (6 ∏ oz) marinated artichoke hearts undrained

1/4 to 1/2 cup reduced fat Italian salad dressing

5 fresh basil leaves finely chopped or 1 teaspoon dried

∏ teaspoon of minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon lemon pepper seasoning

Combine in a large bowl-cover and refrigerate at least six hours. Makes 10 servings. 

CONEY ISLAND HOT DOG SAUCE

A long time ago, neighbor Larry asked for this recipe. A search through the years resulted in just two recipes. This is one of them

You may want to make this for the Memorial Day picnic if you are serving hot dogs-just a little added difference. 

1/2 pound ground beef

1/4 cup chopped onion

2 tablespoons chopped celery

1 can-8 ounce-tomato sauce

1 tablespoon lemon juice

2 tablespoons brown sugar

2 1/2 teaspoons Worcestershire sauce

3/4 teaspoon chili powder

1/2 teaspoon prepared mustard

1/4 teaspoon garlic salt

In large skillet cook beef onions celery until meat is tender and no longer pink-drain. Stir in tomato sauce, Brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and garlic salt. Bring to boil and reduce to simmer uncovered for 15 to 20 min. until sauce is thickened stirring occasionally.  Put in small crock pot on low heat to serve on hot dogs

Grill hot dogs and place dogs and buns top with sauce. Makes eight servings

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