RECIPES..

SWEET MILK DOUGHNUTS

Old Old recipe – not my Grandma’s, but close.

She sugared them with cinnamon and sugar and

we had to have a glass of cold milk to go with them.

She fried them in lard and had them ready for us

after school.

4 1/4 cups flour

3 1/2 tsp baking powder

1 tsp salt

1/2 tsp nutmeg

1/4 tsp cinnamon

Stir together with a fork in large bowl:

In a small bowl beat:

3 eggs

1 tsp vanilla

3/4 cups sugar

Add:

3 Tbsp butter, melted

3/4 cup milk.

Add to dry ingredients.

Mix with fork until well mixed.

Turn out of floured board and knead until smooth.

Roll out to 1 inch thick.

Cut with doughnut cutter. (Grandma used a water glass and a thimble to cut hole in center!)

Fry in hot oil at 375% for 3 minutes. Turn with fork after 1 /12 minutes on each side

Drain on paper towels, (Grandma used a paper bag)

Swirl in cinnamon and sugar. Serve with a glass of milk.

These can be iced with any flavor frosting if you like. Grandma frosted these at Halloween with

powdered sugar frosting tinted orange.

KITCHEN SINK COOKIES

This is my recipe. I put this together through trial and error, combing the different taste of the family.

The dough can be kept in the refrigerator 2 weeks or freezer for 6 months. Bring to room temp and add

the goodies your family likes. The combination is endless. From my “Cookin’ at the Homestead” cookbook.

In a mixer bowl:

1/ 1/2 cup butter at room temp

1/2 cup peanut butter – any style

1 1/3 cup white sugar

1 cup brown sugar

Beat until fluffy.

Add:

4 eggs

1 tsp lemon juice – or extract

1 tsp vanilla

Beat well and add:

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1/2 cup old fashion rolled oats

3 cups flour.

Mix with wooden spoon until well blended.

You can, at this point put in Ziploc’s and refrigerate or freeze.

OR add:

2 cups of chopped walnuts

1 cups Crasins

1 12 oz pkg chocolate chips

1 12 oz pkg of butterscotch chips – or peanut butter chips or a combination of half and half.

NOTE: Use your favorite chips as long as you have added 24 oz.

Add:

1 cup coconut – optional

Stir all ingredients until well mixed.

If dough is sticky – chill for two hours.

Otherwise, roll a large tablespoon of dough into a ball and dip in the combination of:

1/2 cup sugar

1 tsp cinnamon

Place rolled balls of cookie dough on a slightly oiled foiled lined cookie sheet 3 inches apart.

Bake at 350% on the middle rack of oven for 12 to 16 minutes. Watch closely and do not overbake.

When the cookie is slightly brown, remove and let set on sheet for 5 minutes. Remove cookies

to rack and shake on cinnamon and sugar that you have in a salt shaker. Let cool. Eat one or two and

hide the rest. I hope you enjoy this cookie as much as I have through the years. I made tons for the

Fireweed Gift Shop Open House.

E Z Bar Cookie

No stirring, no eggs. Dump ingredients in pan and shove in the oven. My kind of cookie baking!

In a 9 x 13 pan melt 2 tblsp butter.

Sprinkle:

2 cups of graham cracker crumbs or lay cracker squares in bottom over butter

Sprinkle evenly over top

1 12 oz pkg chocolate chips

1 12 oz pkg butterscotch or peanut butter chips

1 cup chopped walnuts or pecans

1 cup coconut. Do not eliminate as this helps bind together

Pour:

1 can Eagle Brand Condensed milk (not regular canned milk)

evenly over top of ingredients. (Put can in hot water while you are assembling the ingredients-it pours easier)

Bake at 350% for 25 to 30 minutes. Cool completely. Cut in squares. This is

almost like candy!