04-08 Recipes
CRUNCHY PEANUT BUTTER COOKIES
Betty Booth, Clay City
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp baking soda
¼ tsp salt
1 cup butter or margarine, softened
1 cup peanut butter
¾ cup granulated sugar
¾ cup firmly packed brown sugar
2 eggs
1 tsp vanilla
60 ready to eat cereal Mini-Wheats Frosted bite size, crushed
Or 60 ready to eat cereal Mini-Wheats unfrosted bite size, crushed
Stir together flour, baking powder, baking soda and salt, set aside. In large mixing bowl beat butter, peanut butter, sugar, and brown sugar on medium speed of electric mixer until light and fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture and crushed cereal. Drop by rounded teaspoonfuls onto ungreased baking sheets. Using back of fork, flatten each cookie in crisscross pattern. Bake at 350 degrees about 14 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks.
CARROT CASSEROLE
Bill Irvine
2 pounds carrots
½ cup milk
½ cup sugar
1/3 cup margarine
2 eggs, beaten
1 tsp vanilla
Topping:
2/3 cup brown sugar
2 Tbsp margarine
1/3 cup flour, all purpose
2/3 cup pecans or walnuts, chopped
2/3 cup coconut, shredded
Preheat oven to 350 degrees. Cook and mash carrots. Fold in milk, sugar, margarine, eggs, and vanilla. Mix well. Pour into 9×13 inch pan. Combine and mix all topping ingredients. Sprinkle over carrot mixture. Bake at 350 degrees for 30 minutes.
GREAT POTATO SALAD
Bill Irvine
5 lbs potatoes, Yukon Gold (boil, peel & cube)
18 eggs (boil, peel & chop)
9 Kosher dill pickles, chopped
1 medium onion, chopped
¾ jar mayonnaise (use approximately 24 oz)
Splash-on pickle juice
French’s yellow mustard, to color
Salt and pepper to taste
Put boiled, peeled and cubed potatoes into a large bowl. Combine and mix all other ingredients in a separate large bowl and then gently fold the mixture into the potatoes. Chill and serve.