This Sept. 14, 2015 photo shows grilled French onion soup in Concord, N.H. This dish is from a recipe by Elizabeth Karmel. This fall, get French onion soup off the stove, and onto a grill. (AP Photo/Matthew Mead)

This Sept. 14, 2015 photo shows grilled French onion soup in Concord, N.H. This dish is from a recipe by Elizabeth Karmel. This fall, get French onion soup off the stove, and onto a grill. (AP Photo/Matthew Mead)


  • Tuesday, September 29, 2015 5:15pm
  • LifeFood



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


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.


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.


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.


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.


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


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!

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