A tasty cookie full of fibre.
1 cup margarine
1 cup peanut butter
2/3 cup brown sugar
2/3 cup white sugar
1 tsp vanilla
2 eggs
1-1/4 cups flour
2 tsp baking soda
3/4 cup oatmeal
1 cup bran
Beat margarine, brown sugar, white sugar, vanilla, peanut butter, and eggs together until smooth. Stir baking soda into flour; and combine with peanut butter mixture. Beat until smooth.
Stir oatmeal and bran into mixture by hand.
Drop by tablespoon onto ungreased cookie sheets. Bake at 350 for 14 minutes. Makes 3 dozen cookies.
This wonderful recipe makes 2 pizza crusts and is the one my family has been enjoying for years.
1 pkg active dry yeast
1/4 cup warm water
1 tsp sugar
1 cup milk
1 tsp salt
1/8 tsp baking soda
2-3 cups flour
Dissolve sugar in warm water. Add yeast and let stand 10 minutes until bubbly, then stir well with a fork.
Combine milk and salt in measuring cup and heat in microwave for 1 minute. Let cool a little so not too hot for yeast.
Combine milk and stirred yeast in large bowl. Measure out 2 cups flour and add baking soda to it. Add to yeast mixture. Mix until smooth. Stir in remaining flour as needed. Knead on floured surface until smooth and elastic. Grease bowl and dough with vegetable oil. Cover with plastic wrap and let rise for 1 hour. Press dough onto 2 greased pizza pans. Cover with your favorite toppings and bake at 400 for 20 minutes.
I don’t usually make jam but I stumbled across this recipe in my Better Homes And Garden Cookbook. I like rhubarb and I love ginger so thought I would give it a try. It is a quick and easy recipe and the jam turned out nice even if I would have preferred a stronger taste of ginger.
4 cups diced fresh rhubarb
3 cups sugar
3 tblsp finely snipped candied ginger
2 tblsp lemon juice
Combine rhubarb with next three ingredients in large saucepan; let stand about 15 minutes, or till sugar is moistened by juice. Cook over medium-high heat, stirring frequently till thick and clear, 12 to 15 minutes. Skim off foam. Ladle into hot sterilized jars; seal. Makes three 1/2-pints.
My granddaughter has been on here a few times looking for my recipe for Corn Chowder, so I thought I better post it for her. It is one of those things I am very fussy about when I make it. It has to be just so.
1 large can Aylmer’s cream corn
1 large onion
1 potato, chopped (roughly 3/4 cup)
approximately 1 cup water
approximately 1 cup milk
1 tblsp butter
salt and pepper to taste.
Prepare potato by peeling, chopping, and washing. Put in medium size pot with onion and about 1 cup water. (I use as little water as possible – just enough to cook the potato without going dry.) Add salt and pepper. Bring to a boil, then reduce heat and simmer until potato is cooked. This should only take about 10 minutes.
Add corn and milk. (I don’t add a lot of milk because I like my chowder thick and flavorful.) Add butter and leave on low-medium heat until heated through; being careful not to boil. Check at this point to see if you have enough salt and pepper.
