 |
Click here for larger photo. |
Morning Power Cookies
Judy Masur, Nokomis, Saskatchewan
Cream the following:
- 3/4 cup butter
- 3/4 cup peanut butter
- 1 1/4 cups brown sugar
- 2 large eggs
- 1/4 cup milk
Stir in:
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. ginger
Mix and add:
- 1 1/2 cups raisins or 3/4 cup each raisins and dates
- 1 cup walnuts
- 1 cup peanuts or any other nuts
- 1 cup pecans
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup wheat germ
- 1 cup oatmeal
|
Drop by spoonfuls on cookie sheet and flatten slightly with
fork. Bake in 350F. oven until light brown and semi-firm to the touch,
about 12 to 15 minutes. |
Eggs Eisenhower
Mrs. Jennifer Thomas, Cobb, Wisconsin
- 2 cups milk
- 1/4 cup flour
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- Dash pepper
- 2 cups processed cheddar cheese, cubed
|
Combine all ingredients, bring to boil over medium heat, stirring
constantly. Boil 1 minute to thicken and melt cheese. Remove
from heat. Set aside. |
- 6 hard-cooked eggs, peeled and sliced
- 2 cups cubed ham
- 4 oz. can mushrooms, drained
|
Place ingredients in large casserole. Pour white sauce over
all and gently toss together. Place casserole in microwave
and heat through, stirring gently every 1 1/2 minutes. Serve
over toast for a hearty farmer's breakfast. |
Yummy Loaf
Anne Rae, Wollemteim, Ontario
- 3 1/2 cups flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cloves
- 1/2 tsp. cinnamon
- 1 cup butter or oil
- 2 cups sugar
- 4 eggs
- 1 1/2 cups cooked rhubarb or
1 can (20 oz.) crushed pineapple with juice
- 1 cup raisins
- 1 cup chopped walnuts
- 2 cups butterscotch chips
|
Sift together the first 5 ingredients. Cream butter or oil
with sugar until light and fluffy. Add eggs one at a time. Add
first 5 ingredients mixture to cream mixture and alternate with rhubarb.
Stir in raisins, walnuts, and half of the butterscotch chips. Pour
into 2 greased loaf pans (9" x 5" x 3"). Sprinkle
remaining chips on top. Bake at 325F. for 75 minutes. Cool
and wrap. May be served several days later. |
|
