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 11x7x1 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.

• 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.

• 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.

• 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.