8 oz. All-purpose flour

2 Tbl. Cornstarch

4 oz. Sugar

1/2 teas. Salt

4 oz. Vegetable oil

4 oz. Egg whites

1 Tbl. Water

2 teas. Vanilla extract.

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons

 corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg

 whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until

 smooth consistency.

2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared

 oven to 300F.

3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle

 on a well greased baking sheet.

4. Bake cookie for about 14 minutes or until lightly golden brown. Remove

 one cookie at a time from the oven.

5. You have about 15 seconds working time before the cookie hardens.

 Place the “Fortune” in the middle of the cookie.

6. Shape the cookie by folding it in half and grasp both ends. Place the

 finished cookie in a muffin pan with the ends down to hold its unique shape.

3/4 cup sugar

3 1/2 Tb cornstarch

1/2 tsp ground cinnamon

1/4 cup amaretto (optional)

1/4 cup peach preserves

10 large ripe peaches (3 lbs), peeled & sliced

1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough

1 Tb all-purpose flour, divided

1 1/2 Tb sugar

1/4 tsp ground cinnamon

vanilla ice cream

Combine first 3 ingredients in a large saucepan; stir well. Stir in amaretto, if

desired, and peach preserves. Add sliced peaches, and stir gently to coat.

Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.

Spoon peach mixture into a lightly greased 11×7x1 1/2-inch baking dish.

Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to

a 10×17-inch rectangle. Remove top sheet of plastic wrap, and sprinkle dough

with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on

other side of dough. Freeze dough 15 minutes.

Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel. Cut 8 (6 x 1/2-inch)

strips of dough. Arrange strips in lattice design over peach mixture in dish.

Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over

cookie dough.

Bake at 350 degrees F. for 30 to 35 minutes or until golden brown. Let cobbler

cool 15 minutes on a wire rack. Spoon into individual serving bowls, and top with

ice cream. Yield: 8 servings.

Note: Slice and bake remaining cookie dough according to package directions.

Serve additional cookies with cobbler and ice cream, if desired.

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.