Ingredients

• 2 medium sweet potatoes, peeled and sliced about 1/2 inch thick.
• 1 T canola oil
• Salt to taste
• Optional:Black pepper to taste.

Directions

Preheat oven to 350 degrees.
Dip potatoes or coat with brush.

Bake for 25 minutes. Loosen potatoes with spatula and turn over. Continue baking until brown on outside but very tender inside–about 5 to 10 minutes additional.

Serve immediately.

Note: Easily doubled or tripled but remember: only one layer of potatoes in pan.

Ingredients :

· 1-1/2 cup whole-wheat flour
· 1 tsp. baking powder
· 1/4 tsp. salt
· 1/4 cup softened butter (or margarine)
· 1/4 cup liquid honey
· 1/4 cup sesame paste (tahini)
· 1/2 tsp. almond extract
· 1/2 cup sesame seeds, toasted

Cooking Procedures :

1. Preheat oven to 350°F. Lightly greased a cookie sheet. Set aside.
2. In a bowl, mix together flour, baking powder and salt.
3. In another bowl, beat butter (or margarine, if using), honey, sesame paste and almond extract until smooth. Add flour mixture and mix well. Stir in sesame seeds.
4. Shape dough into an inch balls and place about 2 inches apart on prepared cookie sheet. Using the tines of a fork dipped in flour, flatten, or using your hands, mold into crescent shapes (wet your hands first, if using to mold the dough). Place in the center rack of the oven. Bake for about 10 to 12 minutes or until lightly browned.
5. Remove from the oven and immediately transfer to wire racks to cool completely.

Ingredients :

· 2/3 cup uncooked oat bran cereal
· 1/4 cup old-fashioned rolled oats
· 3 tbsp. all-purpose flour
· 1/2 tsp. baking powder
· 3 tbsp. softened margarine
· 1/4 cup firmly packed brown sugar
· 1 egg white, lightly beaten
· 2 tsp. water
· 1/4 tsp. vanilla
· 2 tbsp. raisins

Cooking Procedures :

1. Preheat oven to 350°F. Grease a cookie sheet. Set aside.
2. In a bowl, mix together oat bran, rolled oats, flour and baking powder.
3. In another bowl, beat together margarine and brown sugar until smooth and creamy. Stir in egg white, water and vanilla, mixing until thoroughly incorporated. Add flour mixture and mix well. Fold in raisins.
4. Drop by level tablespoonfuls, about 2 inches apart, onto prepared cookie sheet. Using a fork or the bottom of a glass flatten slightly. Place in the center rack of the oven. Bake for 12 to 15 minutes or until bottoms are slightly browned.
5. Remove from the oven. Cool on sheet for 3 minutes and then transfer to wire racks to cool completely.

Ingredients

• 3 3/4 cups all purpose flour
• 1 jar ED Smith mincemeat (or any mincemeat with pure rum and brandy)
• 1 tsp. baking powder
• 1 cup chopped nuts
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs

Directions

Frosting
3/4 cup butter
1 1/2 cups lightly packed brown sugar
6 Tbsp. light cream
1 tsp rum extract
1 cup sifted icing sugar
Pecan halves, optional

Combine flour, baking powder, baking soda, cinnamon and salt. Mix well and set aside. Cream butter in large bowl with electric mixer until light. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Blend in mincemeat and nuts. Add dry ingredients; stir until well combined. Drop small spoonfuls of batter 2 inches apart, onto greased baking sheets. Bake 1 dozen at a time, at 350º F. for 14 - 15 minutes, or until well done. Remove to wire racks. Cool completely.

Frosting: Melt butter in medium saucepan. Add brown sugar. Bring mixture to boil; boil 1 minute, stirring constantly. Cool slightly. Stir in cream and extract. Gradually blend mixture into icing sugar and beat until smooth and slightly thickened. Spoon frosting over cookies. Decorate with pecan halves, if desired.

Ingredients

• 1 cup raisins
• 1/2 tsp. almond extract
• 1 cup candied cherries coarsely chopped
• 1 1/4 cups flour
• 1 cup candied pineapple
• 1/2 tsp. baking soda
• 1 cup brazil nuts
• 1/2 tsp. salt
• 1/2 cup Crisco
• 3/4 cup sugar
• 1 egg
• 1 tsp. vanilla

Directions

Combine fruit and nuts. Mix well. Cream shortening, sugar, eggs and flavourings until light and creamy. Combine flour, baking soda and salt. Add to creamed mixture until blended. Add fruits. Mix well. Drop by spoonfuls onto baking sheet. Bake @ 350º For 10 minutes.

1 c Sugar
1 c Shortening
1 Egg
1 c Molasses
1 c Sour milk or buttermilk
4 1/2 c Flour
3 tb Flour
4 ts Baking soda
2 1/2 ts Ginger

Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda,
salt and ginger together. Add milk & flour one after another; blend
together. Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes
in 350F

3 c Flour
1 ts Baking soda
1/2 ts Salt
3/4 c Butter
1 1/2 c Sugar, brown lightly packed
1 ts Vanilla
1 Egg
1 c Fruit cocktail, well drained
1/2 c Walnuts

“Skidaddle Ridge, New Brunswick, came by its name because it was a hideout
for draft dodgers. The “Skidaddlers were Democrats who, not in sympathy
with the Republican Party during the Civil War; “skidaddled” out of the
country. Most of them returned home after the war, but many stayed to
settle in New Brunswick and Southern Ontario.

These cookies are frequently packed in the lunch boxes carried by hunters
in this region.”

Sift together the flour, baking soda and salt. Cream together the butter,
brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the
dry ingredients and add the walnuts. Drop batter from a teaspoon about 2
inches about on a greased baking sheet. Bake in 350 oven for 10 to 12
minutes, or until golden brown.
MAKES: about 6 dozen

2 cups margarine or butter
2 1/4 cups sugar
3 eggs
1 1/2 tsp. vanilla
6 cups flour
3/4 tsp. salt
4 Tbsp. milk

Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees Fahrenheit/190 degrees Celsius for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.

Ingredients:
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick cooking oats
1 cup grated zucchini
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
3/4 cup white sugar
1/2 cup butter

DIRECTIONS:
1.. Preheat oven to 350 degrees F (175 degrees C).
2.. In a large mixing bowl beat butter until soft, add
sugar, and beat until fluffy. Add egg and vanilla, beat well.
3.. In a medium bowl stir together flour, cinnamon, baking
soda, and salt. With mixer on low speed, gradually add four mixture to
butter mixture, beat until well mixed. With a wooden spoon, stir in
oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
4.. Drop by rounded teaspoons about 2 inches apart onto
un greased cookie sheets. Bake for 10-12 minutes or until golden brown.
Cool sheets and then cookies on a cooling rack.

2/3 c Margarine
3/4 c Granulated sugar
1 t. Vanilla
1 Egg
4 t. Milk
2 c All-purpose flour
1 1/2 t. Baking powder
1/4 t. Salt

Thoroughly cream margarine. Add sugar and blend until light. Add
vanilla. Add egg; beat until fluffy. Stir in milk. In another bowl put
flour, baking powder and salt; blend with a whisk or a spoon until
thoroughly mixed. Gradually add flour mixture to creamed mixture;
blend well. Scoop dough out onto plastic wrap, cover with wrap and
press down to make a thick, flat round. Chill in refrigerator
over-night.

Preheat oven to 375 degrees F.

Cut batch of dough in half; keep one half in refrigerator while
working with the other half. On a well floured surface, using a
floured rolling pin, roll dough to between 1/8-inch and 1/4-inch. Use
a 2-inch biscuit cutter or round cookie cutter to make cookies. Place
on cookie sheet greased with butter-flavored shortening, if possible
(otherwise, regular flavor shortening). Bake for 6 to 8 minutes or
until lightly browned around the edges. Cool on wire rack. Repeat with
remaining dough. Store in airtight container until you are ready to
spread them with frosting and decorate. Spread frosting on cookies;
then make Jack-o-lantern faces using colorful small candies or icing
gel in a tube. Makes about two dozen cookies.

Yield: about 2 dozen