Submitted by: Colleen and Jeff Prentiss
Mix and Cream together: 1/2 cup butter 1 cup sugar 2 eggs Add the following to the Creamed mixture: 2 tablespoons sour milk 1 teaspoon baking soda Add in the following and mix well: 1/2 teaspoon salt 2 cups flour 2 cups apples, chopped and peeled 1 teaspoon vanilla Pour into large greased and lightly floured baking loaf pan. Topping: 3 tablespoons butter 3 tablespoons flour 3 tablespoons sugar 1 1/2 teaspoons cinnamon Mix together and spread over top of bread dough. Bake at 325 degrees for 20 minutes. Then back at 300 degrees for 40 to 50 minutes. Test for doneness before removing from oven (toothpick poked into center of bread, if it comes out clean, bread is done, if doughy, bake a bit longer and retest.)Category Archive:Recipe
Submitted by: Colleen and Jeff Prentiss (original recipe of Bob Prentiss)
1/4 cup margarine, softened (Parkay) 1/4 cup shortening (Crisco) 3 eggs 2 to 3 tablespoons Karo (white) syrup 1 teaspoon vanilla 3 to 4 cups oatmeal 1 cup Crunchy or Creamy Skippy Peanut butter *** 1/2 cup white sugar 1/2 cup brown sugar 1 teaspoon baking soda 1 one pound bag of M&Ms 1 cup coconut (optional — this will moisten the dough) 1 to 2 cups raisins (optional) Cream shortening and margarine. Add sugars. Mix until well blended. Add eggs. Mix until light and fluffy. Add peanut butter. Mix well. Add soda and vanilla, Mix again. Add Karo syrup. Mix in oatmeal, M&Ms, raisins, coconut, (and any other remaining ingredients) and mix well. Using a large spoon, scoop up big batch of dough, drop onth an ungreased cookie sheet and flatten to an approximate size and shape of a good sized hamburger or whopper. Make sure you shape well so that the edges are firm and well patted together. Dough will be sticky and clingy. Bake for 8 to 12 minutes at 350 degrees …. should be taken out of oven while still puffy and almost ready to fall. **Hints: the less oily the peanut butter, the firmer the cookie. The more Karo syrup added, the better the cookies will hold together. **Be careful when removing from cookie sheets. Cookies are very fragile and will break easily! You will need to use a BIG spatula to take these off of your cookie sheet. Enjoy! Also note, if you do not like some of the above ingredients, you can substitute them with something else!Submitted by: Colleen and Jeff Prentiss
**Note: this recipe makes 112 cookies……may be halved!!
2 cups butter 24 oz. chocolate chips 4 cups flour 2 cups brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 cups sugar 1 bar (8 oz.) Hershey Chocolate bar, grated 5 cups oatmeal 4 eggs 2 teaspoons baking powder 2 teaspoons vanilla 3 cups chopped nuts (your choice) Measure oatmeal, blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll nto balls, and place two inches apart on cookie sheet. Bake for 10 minutes at 375 degrees. Makes about 112 cookies. (If this is too much for you, you can half this recipe!)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!!