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GRANNY
APPLE SOUP
First, bake 1 medium butternut squash
until cooked through.
Cool and remove from shell.
1 cup chopped yellow onion
1 cup sliced celery
Cook onion and celery in oil (hot,
then medium) for 10 minutes.
Add 4 Granny Smith apples (medium),
peeled and cut into chunks
Cook for 10 minutes, covered (hot, then
medium)
Add 3 cups turkey stock (or chicken
broth) and 1 cup water.
Add the cooked squash.
Add a dash of salt and 1/2 teaspoon
ground sage (or fresh sage)
Bring to a boil. Simmer, covered, for
10 minutes.
Gradually put the mixture through a
blender or food processor. Serve.
BLACK FOREST COOKIES
1 cup Butter Flavor Crisco ®
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 cups quick-cooking oats, uncooked
1 cup vanilla milk chips
6 squares (1 ounce each) semi-sweet
baking chocolate, coarsely chopped
1/2 cup coarsely chopped red candied
cherries
1/2 sliced or slivered almonds
Heat oven to 375°.
Combine Butter Flavor Crisco,
granulated sugar, brown sugar, eggs and vanilla
in large bowl. Beat at medium speed of
electric mixer until well blended.
Combine four, baking soda, salt and
baking powder. Add gradually to creamed mixture at low
speed. Mix until well blended. Stir in, one at a time, oats,
vanilla milk chips, chocolate, cherries and almonds.
Drop by rounded tablespoonfuls 2
inches apart onto ungreased baking sheet.
Bake at 375° for 9 to 11 minutes or
until set. Cool 2 minutes on baking sheet, then remove to
cooling rack. Makes 3 dozen cookies.
APPLE COFFEE CAKE
Ingredients:
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter, softened
1 cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla
8 ounces sour cream (1 cup)
2 tart apples (such as Granny Smith),
peeled and chopped.
Topping: 1/4 cup butter; 1/2 cup
brown sugar (packed); 1/4 teaspoon salt; 1/2 cup chopped
pecans; 1/4 cup butter (softened).
Sift flour, baking soda and baking
powder into a medium bowl.
In a larger bowl, cream butter and
sugar. Add egg and vanilla and mix well.
Blend in half of the dry ingredients.
Blend in sour cream and stir in
remaining dry ingredients.
Stir in apples.
Spread batter in greased pan. (I use
an 8x8 for about 2/3 of the batter and a loaf pan for the
remainder. This way I have some for home and some to take as
a gift.)
Sprinkle topping over the batter.
Bake at 350° for 45 minutes.
EASY APPLE COFFEE
CAKE
2 cups boxed baking mix (Bisquick®,
Jiffy®, etc.)
2/3 cup milk
2 tablespoons sugar
1 egg
2 tart apples, peeled and chopped
(Granny Smiths work well)
Streusel Topping: 1/3 cup baking mix;
1/3 cup brown sugar, packed; 1/2 teaspoon cinnamon; 2
tablespoons melted butter.
Mix ingredients, spread into greased
8x8 pan. Sprinkle topping over batter.
Bake at 375° for 40 to 45 minutes.
LAVERNE CHAPMAN'S
FAMOUS OATMEAL COOKIES
3/4 cup vegetable shortening
(recommend: Butter Flavor Crisco®)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups oats, uncooked (either quick or
old fashioned)
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup chocolate chips (optional)
Preheat oven to 350°. Beat together
shortening, sugars, egg, water and vanilla until creamy.
Combine dry ingredients and add to shortening mixture. Mix
well.
Drop by rounded teaspoons onto greased
cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about
5 dozen cookies.
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