Love those Kisses in the middle of Peanut Butter Cookies

PEANUT BUTTER COOKIES - LaVina Soranto

1 1/4 cup flour                          1/2 cup butter, soft

1 tsp soda                       1/2 cup peanut butter

1/2 tsp baking powder                1/2 cup sugar

1/4 tsp salt                   1/2 cup brown sugar

1 egg                               1 tsp. Vanilla

Mix together, flatten with a fork.  Bake at 350 degrees - until brown on edges.

Then put on Chocolate Kisses in the middle- while they are hot

Wassail --- soooo goood

WASSAIL - Carol Jean Brown

2 quarts apple juice or apple cider            3/4-cup sugar

1 pint cranberry juice                                      2 cinnamon sticks

1 tsp. whole allspice         

1 small orange, studded with whole cloves*

Place all of the ingredients in a crock-pot.  Simmer; just simmer for at least 1 hour. 

Must be served warm. 

I add a small slice of apple to each mug and ladled the beverage over it.  

*Take the orange out after about 3 hours.

I love this recipe.  I start it out in t

Oatmeal cookies --- Love them.

MONSTER OAT AND RAISIN COOKIES – Monster cookie book

2 1/2 cups regular oats                     3/4 cup shortening

3/4 cup packed, brown sugar          3/4 cup sugar

2 eggs                                                  1 tsp vanilla

1 1/2 cup flour                                     1 tsp. baking soda

1 tsp. baking powder                         2 tsp. cinnamon

1 tsp. allspice                                      1 1/2 cups dark raisins

Cream shortening and sugars.  Add eggs and vanilla.  Sift together dry ingred. and add to creamed mixture.  Stir in oats and raisins and mix well.  Bake at 325 degrees until golden brown.

Now you know me -- I love chocolate -- so add at least 1 1/2 c. chocolate chips  -- so you will have a massive amount of chips-- or split it with the raisins.  You will always enjoy these -- 

I love crepes -- when I lost my recipe -- Shasta had this one -- it is quite excellent.

Shasta Brown's Crepes

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk - can use low fat milk -- if you wish 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  

But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes. 

You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  

You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  

Crepes are delicate and so the toppings should be delicate also.   

Pumpkin Cake Rolls --- Love them

I love pumpkin -- Here is my all time favorite -- yes it take time to prepare -- but they are truly wonderful ..........  

Pumpkin Cake Roll 

• 3 eggs

• 1 cup granulated sugar

• 2/3 cup canned pumpkin

• 1 teaspoon lemon juice

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/2 cup chopped nuts

• powdered sugar

• 1/4 cup margarine, softened

• 2 (3-ounce) packages cream cheese, softened

• 1 cup powdered sugar

• 1/2 teaspoon vanilla

 Preheat oven to 350° F. Line a 10×15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

 In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with chopped nuts. Bake for 15 minutes.

 Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer.

Pumpkin Cookies --- Wonderful -- Especially this time of year

PUMPKIN CHOCOLATE CHIP COOKIES

2 squares butter 1 c. sugar

1 c. pumpkin 1 egg

1 tsp. vanilla 1 tsp. baking powder

2 c. flour 1 tsp. cinnamon

1 tsp. soda 1/2 c. chocolate chips

1/2 tsp. salt

Cream butter and sugar.  Add remaining ingredients except chocolate chips.  Mix well.  Add chocolate chips and mix lightly.  Drop by teaspoonful.  Bake 350 degrees for 10 minutes.  Cookies will be cake like when done.

Monster Chocolate Chip Cookies -- Yeah Me!

I discovered this recipe alot of year ago.  They are my favorite all time cookies --- 

So, I am a little nervous putting them out -- Because now you will have the recipe too -- OH Well ! 

Cookies for everyone -- I hope it cools down for me to make some  -- they sound really good.

MONSTER CHOC. CHIP COOKIES – Monster Cookie Book

1/2 cup (1 stick butter, soft)              1/4 cup shortening

1/2  cup brown sugar                       1/2 sugar

2 eggs                                                 1 1/2 cup flour

1/2 tsp. baking soda                         1/2 tsp. baking powder

1/2 tsp. salt                                         2 cups semisweet chocolate chip 

2 tsp. Vanilla

Cream butter and shortening.  Then beat in brown and regular sugar, until fluffy.  Add the eggs one at a time.  Beating well after each; then beat in the vanilla.  Sift together the dry ingred.  Add into creamed mixture, blending well.  Add the chocolate chips.  Bake at 350 degrees. Until brown on edges.

Add more flour – if the cookies are too flat.