1-1⁄4 cup fresh cranberries
1 cup sugar
1 tablespoon melted butter
1⁄2 cup raisins
Preheat oven to 375 degrees.
Blend berries to a course grind.
Add raisins and blend for 1 second. Stir in the sugar and melted butter.
Pour into a 9 inch pastry lined pan.
Bake 45 minutes at 375 degrees.
Serve either warm or cold.
6 to 8 tart apples, thinly sliced
1⁄2 cup honey
2 tablespoons all-purpose flour
Dash of nutmeg
11⁄2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon allspice
1⁄2 cup raisins
Dash of salt
Pie crusts
Pour honey over sliced apples and stir thoroughly. Combine flour, spices and dash of salt. Mix with apples.
Line 9 inch pie pan with pastry.
Fill with apple mixture and dot with butter.
Adjust top crust and make slits for steam to escape.
Bake at 350 degrees for 50 minutes or until done.
1⁄2 tablespoon cornstarch
1 cup pumpkin
1/3 cup brown sugar
2 tablespoons sugar
1/8 teaspoon allspice
1⁄2 teaspoon cinnamon
1/8 teaspoon ginger
1 cup milk
1⁄2 can canned milk
1⁄2 teaspoon salt
Blend eggs and canned milk. Add the dry ingredients and blend.
Add pumpkin an remaining milk alternately until thoroughly blended.
Pour into a pastry lined pie plate and bake at 425 degrees for 12 minutes or until the pumpkin is set and a knife comes out clean.
1 egg, beaten
1/3 cup oil
1/2 cup honey
1 teaspoon vanilla
2 cups quick oats
dash of salt.
Beat egg, honey, vanilla and salt.
Stir in oats.
Drop by heaping teaspoonfuls on greased cookie sheet.
Bake 15 minutes at 325 degrees.
This is a very versatile recipe.
Put 3 or 4 chocolate chips on each cookie (or mix in batter) and they taste like a different type of cookie.
Use ½ cup oil and add 1 cup chopped coconut and you have macaroons.
Use peanut butter in place of oil and you have peanut butter cookies.
1-1/2 cup brown sugar packed
1 cup butter
1-1/2 cups whole wheat flour
2 unbeaten eggs
1 cup almonds, chopped fine
½ cup rolled oats
2 Tablespoons grated lemon rind
1 teaspoon lemon extract
Cream butter, gradually add sugar and cream well.
Blend in eggs.
Add flour and mix thoroughly.
Stir in almonds, oats, lemon rind, and lemon extract.
Drop by scant teaspoonfuls at least 3 inches apart onto greased baking sheets.
Bake at 350 degrees for 7 to 10 minutes until edges are golden brown.
Remove from baking sheets immediately.
½ cup butter
¼ teaspoon salt
½ cup cocoa
3 cups quick oats
½ cup milk
2 cups sugar
½ cup peanut butter
1 teaspoon vanilla
Mix butter, sugar, milk, cocoa and salt in a saucepan.
Bring to a boil and continue to boil for one minute, stirring constantly. Add oats, peanut butter and vanilla and stir until peanut butter is dissolved.
Drop by teaspoonfuls onto waxed paper. Cool. For a crunchy cookie, nuts or coconut may be added with the oatmeal.
2 cups sifted whole wheat flour
1 cup butter
3⁄4 cup brown sugar
2 cups shredded coconut
1 egg
Preheat oven to 375 degrees.
Sift measured flour and cut in butter with 2 knives or pastry blender.
Add sugar, coconut and slightly beaten egg and knead with hands until the dough holds together and the egg has disappeared.
Shape dough into a roll approximately 2 1⁄2 inches in diameter, wrap in waxed paper and chill until firm enough to slice, approximately 1 hour.
Slice the dough 1/8 inch thick and place on ungreased cookie sheet and bake 10 to 12 minutes at 375 degrees.
1 cup peanut butter
1 cup sugar
1 egg
Preheat oven to 350 degrees.
Mix all ingredients together.
Drop by teaspoonful on cookie sheet.
Use fork to press down making crisscross design.
Bake for 10 minutes.
Makes 2 dozen.
1 cup chunky peanut butter
1 cup sugar
1⁄2 teaspoon vanilla
1 egg
Preheat oven to 350 degrees.
Mix peanut butter and sugar. Stir in remaining ingredients.
Shape in 1 inch balls and put on ungreased cookie sheet. Press with fork to flatten slightly.
Bake at 350 degrees for 12 – 15 minutes.
1 cup butter 1 egg
2/3 cup brown sugar (packed) ½ teaspoon salt
1-1/3 cup flaked coconut 2 teaspoons vanilla
1-3/4 cup sifted flour
Cream butter and sugar. Beat in egg, salt and vanilla. Add flour gradually. Stir in coconut. Drop by teaspoonfuls on ungreased cookie sheet.
Flatten a little. Bake at 350 degrees about 10 minutes, or until browned around the edges. Makes 4-1/2 dozen.