Submitted by: Colleen and Jeff Prentiss
1 cup butter, melted 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 3 cups quick oats 1 cup chopped nuts or raisins (if you use both, use 1/2 cup each) Cream butter and sugars together until smooth. Mix in eggs and vanilla, mix well. Sift flour, salt and soda. Fold into creamed mixture. Stir in oats and nuts.’ Drop on greased cookie sheet. Bake at 350 degrees until golden brown. **Note: as a variation, you could use 1 cup chocolate chips instead of nuts or raisins for a chewey oatmeal-choc chip cookie!!Monthly Archives:April 2011
Submitted by: Jeff and Colleen Prentiss (original recipe of Robert B. Prentiss)
1/2 cup butter flavored Crisco 1 1/4 cup sugar 2 eggs 5 tablespoons molasses 1 3/4 cup flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspon salt 1 cup chopped walnuts 1 cup raisins 2 cups rolled oats Dry mix the raisins, nuts and oatmeal in small bowl and set aside. Beat 2 eggs in small bowl and set aside. Sift flour, soda, salt and cinnamon in medium bowl and set aside. (uniformly mixed) In large bowl, work the sugar and shortening with a spoon until thoroughly combined. Add eggs and molasses and beat with spoon until no large lumps of shortening are left. Add flour, soda, salt and cinnamon mix and stir with spoon until thoroughly mixed. Add oats, raisins and nuts ….. squeeze and knead with both hands until evenly distributed throughout this tar-baby! Put mixture in refrigerator for 20 minutes or so. Preheat overn to 325 degrees. Roll mix into loose balls*** with one hand and place on greaseless cookie sheet (do not flatten) about 2 inches apart. (one dozen per cookie sheet). Bake for 8 to 10 minutes at 325 degrees. Time will vary according to your oven, but don’t increase heat. ***Balls about the size of a walnut. Don’t squeeze or compact them too hard. Makes 4 dozen cookies. Put mix back in refrigerator during baking intervals and it will be a little less sticky. When removing from oven, spatula them onto a bread board carefully until they stiffen up. After an hour or two, put them in a sealed tupperware container to keep them moist and chewy.Submitted by: Colleen and Jeff Prentiss
1/4 cup melted butter 1 egg, beaten 1 teaspoon dried parsley 1/4 teaspoon salt 1/2 teaspoon garlic powder 1 loaf frozen bread dough (thawed) Combine all ingredients (except bread dough) and mix well. Pinch off nugget-size pieces of the thawed bread dough and dip in the butter mixture. Place in well greased loaf pan. If you have any of the melted butter mixture left over, pour remainder over the pinched off nuggets in your pan. (Let rise until double in size) Bake at 375 degrees for 30 minutes. Let cool 10 minutes before removing from pan.Submitted by: Colleen and Jeff Prentiss
Mix the following together: 1 cup butter 1 cup vegetable oil 2 eggs, beaaten 1 cup sugar 1 cup powdered sugar Sift together these ingredients: 4 cups plus 4 tablespoons flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar Mix both west and dry mixtures. Drop on cookie sheet by a teaspoon and press with sugared fork. Bake at 375 degrees for about 8 minutes. Don’t burn!! **If you would like a design other than a criss-cross from your fork, use a water glass or small bowl that has an etched design on it (glass bowls or glasses are great).