Foods Recipes

1 c Sugar

1 t Baking powder

1/2 t Salt

1/2 t Soda

1/2 t Nutmeg

1/2 c Butter or margarine

2 T Milk

1 T Orange peel (grated)

1 ea Egg

2 c Whole wheat flour

Mix all ingredients except the flour. Add flour and shape by hand into 1 inch balls. Roll balls in a sugar-cinnamon mixture (2 Tbsp sugar and 1/2 tsp Cinn). Bake on ungreased cookie sheet for 8 to 10 minutes at 375 degrees. If a flatter cookie is desired, flatten a bit with a glass before baking. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)

1 c Honey; strained

1/2 c Brown sugar

2 ea Eggs

1 ts Shortening; heaping

1/2 c Sour cream

1 c Flour

3 c Whole wheat flour

1 ts Baking soda

1 ts Baking powder

1/2 c Nut meats

1 c Raisins

Salt; a pinch Bake in quite a hot oven. Makes 4 dozen drop cookies. Note: Cream sugar, shortening, add remaining ingredients. Hot oven is 400 - 450 F.

Source: Bridgewater Grange, Williams County, OH

18 oz Box golden graham cereal

15 oz Box golden raisins

3 c Roasted mixed nuts & pecans

12 oz Chocolate morsels

2 c Peanut butter

1 ts Watkins vanilla

1/4 lb Margarine

1 lb Powdered sugar

Mix dry ingredients. In a sauce pan, slowly melt margerine, chocolate morsels, and peanut butter, stirring constantly. DO NOT BOIL. Add vanilla and cool. Pour sauce (about 1/3 at the time) over cereal mix and mix until well coated. Pour into a large grocery bag and shake with the powdered sugar (about 1/2 box at the time). Store in tightly covered container. This makes enough for a crowd and is nice for gifts. It is a sweet version of the popular Nuts and Bolts. This was given to us Christmas 1991 by Mary Alice King of Dixie Union, Georgia.

1 c Shortening

3 c Sugar; creamed

4 ea Eggs

1 c Milk; sweet

5 1/4 c Flour

1 ts Baking soda; dissolved in 1

-/4 c. sour milk 4 ts Baking powder

1 ts Vanilla

1/4 ts Nutmeg

This makes 6 dozen cookies.. Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets, bake in moderate 350 F. oven. Source: Mrs. Bert Sigsbey, Old Glory Grange, Lorain County, OH

1/2 c Unsalted butter softened

1/3 c Sugar

1/3 c Brown sugar firm packed

1 Egg

1 ts Vanilla

1 c All purpose flour

1/2 ts Baking soda

1/4 ts Salt

6 1/2 oz White chocolate, chopped

3/4 c Macadamia nuts, halved

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)