Colleen’s Chocolate Chip Cookies

Colleen s Chocolate Chip Cookies

Beat:

2/3 c. oil (I use safflower, but it doesn’t really matter)
2/3 c. butter
2 eggs
2 c. sugar (I use brown sugar only)
2 t. vanilla

Add:

3 c. flour (I use half white, half whole wheat)
1 t. baking soda
1 t. salt
1 c. oats

Fold in 2 c. chocolate chips, 1 c. chopped nuts, and 1 c. coconut (I use natural).

Bake at 350 for 8-9 minutes

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Queen Andie’s Pumpkin Pie

A Royal Thanksgiving Recipe

Pumpkin Pie fit for a Queen:

Pie:

9 inch pie crust, unbaked
1 1/2 c. pumpkin
2 eggs
1/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1 c. evaporated milk
1/4 c. water
1/3 c. orange marmalade

Topping:

1/2 c. graham cracker crumbs
1/2 c. sugar
1/2 tsp. cinnamon
3 tbsp. melted butter

Combine until crumbly.

Beat eggs slightly, stir in pumpkin, brown sugar, cinnamon, nutmeg, salt.
Blend in milk, water, and orange marmalade. Pour into pie shell.

Bake at 350 for 20 minutes. Remove from oven and sprinkle with topping, bake 30 more minutes.

Mrs. Naverud’s Freezer Pickles, from kalanamak

Mrs. Naverud’s Freezer Pickles.

Mix
2 cups sugar
1 3/4 white vinegar
1/4 cup pickling salt
Heat until dissolved, let stand 20-40 minutes

Peel and slice somewhat thinly (thicker than the shredder)
12 cucs, 2 to 3 inches in diameter

Seed and de-vein and cut into thin strips
2 large bell peppers

Slice and seperate
2 large onions

Mix the veggies well with the liquid.
Pack in plastic freezer boxes and freeze.

This is a useful way to store extra cucs. The thawed and drained
product is very fresh tasting (rather than pickle-y) and is a treat in
the off season. My mother knew the very elderly Mrs. Naverud years ago,
a kindly and lovely lady, and an old farm wife.

Dreamy, Creamy Chocolate Pudding, from Ria

Dreamy, Creamy Chocolate Pudding

(from Williams-Sonoma Kitchen Library’s Kids Cooking cookbook)

1/3 cup granulated sugar
3 T cornstarch
1 cup (about 6 ounces) semisweet chocolate chips
2 cups milk
1 tsp vanilla extract

Put sugar and cornstarch in medium saucepan. Stir w/ wooden sppon to combine. Add chcolate chips, then slowly stir in milk.

Turn heat to medium. Cook, stirring constantly, until the pudding is thick and smooth, about 6 minutes.

Turn heat off and remove pan from stove. Stir in vanilla. Set aside to cool, stirring often.

When pudding has cooled enough to eat (we love it warm), either eat or chill in fridge.

Top with whipped cream.

Yum, yum, yum. My 11-yr old makes this for me too often, lol! 🙂

Vegetable Curry from Meliss

Vegetable Curry

Ingredients:

1 small onion, chopped
1 1/2 cup carrot pieces

1 T. olive oil
2 cloves garlic, minced (1 tsp. jarred minced garlic)

1 (28 ounce) can diced tomatoes (Add another 14 1/2 oz. can tomatoes if you like it saucier)

2 cups water
1 (14 1/2 oz.) can garbanzo beans drained and rinsed

5-6 small red potatoes, cubed  OR  diced turnip

2 cups cauliflower florets
1/2 c. raisins (or more… I just throw in handfulls until it looks good)

1/2 teaspoon turmeric powder
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon garam masala (Can omit this without much consequence, but I actually have some!)
 2 cups of brown basmati rice cooked according to pkg. directions
Optional:  plain yogurt

Directions:
Finely chop the onions and carrots in a food processor. Heat the olive oil in a large saucepan or dutch oven over medium heat. Saute the garlic until lightly browned. Pour in the carrot puree and saute for 5 minutes.
Pour in diced tomatoes, water, garbanzo beans, red potatoes, cauliflower, and raisins. Season with turmeric, curry powder, cumin, and garam masala. Bring to a boil and simmer until potatoes are soft, about 30 minutes.
Serve over rice and top with plain yogurt if desired.