Old standby recipe when we arrived here in 1967.
1 1/2 cup white flour
1/4 cup wheat flour or white flour
1/4 cup dry milk powder
1 tsp baking powder
3/4 tsp cinnamon
1/2 tsp baking soda
1/4 each ground ginger and salt
1/4 cup vegetable oil
2 eggs whites
3 tblsp molasses
2 tbsp honey
1 apple peeled, cored and diced
1 cup old fashion oats
1/4 cup Craisins
Preheat oven to 305°
Oil baking sheets.
Combine first 8 ingredients.
In a bowl whisk together oil, egg whites, molasses and honey.
Stir into flour mixture. Stir in rest of ingredients. Drop onto baking sheet and flatten with spoon. Bake 7 to 9 minutes..
This is a cholesterol free cookie…I used this recipe when we did not have fresh milk. The rest of the ingredients were gathered on trips to Anchorage. Sometimes the apple were dehydrated apples, chopped.
These cookies keep nicely if you hide them!
MOM’S PEACH CRISP
This came from the Daily Bread section of the
Good News Pres(byterian), La Salle, Colorado
4 cups sliced fresh peaches-peeled
1/2 cup flour
1/2 cup brown sugar
1/2 cup cold butter
1 tsp cinnamon
1/4 tsp salt
1 cu rolled oats
Preheat oven to 350°
Arrange peaches evenly in a 8 X 8 baking dish. I buttered the bottom
Mix dry ingredients, except oats, and cut in the cold butter until evenly crumbled.
Fold in the oats to mixture. Sprinkle and lightly press topping into peaches.
Bake until topping lightly browned. About 30 minutes
Serve warm with ice cream.
BACON WRAPPED SWEET AND SPICY CHICKEN
I was asked to repeat this fun and good recipe.
1 cup brown sugar
2 tblsp chili powder
Mix with fork and set aside
1 pound of smoky-type bacon. Cut in half or thirds
1/2 pound chicken tenders, cut in thirds (bite sized)
Wrap bacon around chicken bites and roll in sugar mixture.
Place on foiled lined baking sheet and bake for 30 minutes until the bacon is crispy and
the chicken is cooked through. Serve with your favorite dunk. Out favorite is BBQ.