Oatmeal Cookies

 

oatmeal cookies

I pulled out this recipe a few weeks ago and made it (with the help of some foster kids living with us). I forgot how good these cookies are. It looks like I’ll be making these more often, for Dave comes in and grabs a half dozen every time he heads out the door.

It’s pretty simple. Beat your butter (or margarine) and sugars together, then add the eggs, one at a time. While all that is happening, put the dry ingredients into a large measuring bowl and then add the mixture. Finally, add raisins, chocolate chips, nuts, and/or coconut if you’d like.  I’m sure butterscotch chips or some other addition would work well also.

One of the things to consider is the type of oatmeal you use. The instant or one-minute oatmeal might use less flour in the recipe. As it is, you can test a cookie or two to see if you should add more flour. It’s better to take your time and get them right to start with than to wish you had added more flour in the beginning.

This recipe was clipped from a magazine over twenty years ago, and the credit goes to Renee Hawkley who has more kids than I do. She was one of my favorite writers in the Welcome Home! magazine that is no longer being printed.

oatmeal cookies

 

Oatmeal Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
 
These oatmeal cookies with raisins are fun to make and to eat! A simple recipe that can be put together in just a few minutes and enjoyed for hours.
Ingredients
  • 2 cups shortening (I use butter)
  • 2 cups brown sugar (yes, you can decrease it)
  • 2 cups white sugar
  • 4 eggs
  • 2 tsp. baking soda
  • 1 tsp. vanilla
  • 2 tsp. salt
  • 1 tsp. cinnamon (I use 1½-2)
  • 5-6 cups flour, divided
  • 6 cups oats
  • Add Optional: raisins, chocolate chips, raisins, nuts, and/or coconut
Instructions
  1. Cream shortening and sugars together until light in color
  2. Add 4 eggs, one at a time. Mix well
  3. Add vanilla
  4. Mix together soda, salt, cinnamon, 3 cups flour, and oats
  5. Add dry ingredients to wet ingredients
  6. Add raisins, chips, etc. as you desire
  7. Add more flour until the texture is right.
  8. (Bake 1-2 cookies to check texture and to eat one while you're waiting)
  9. Drop by teaspoonful onto greased cookie sheet
  10. Bake at 350 for 10-14 minutes

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Chicken Spaghetti Noodle with Cream Sauce

chicken spaghettiAdding Variety

After having fresh garden tomatoes every day this week, skillet lasagna and pizza the last week, and Sloppy Joes another day, I was ready for something without hamburger or tomatoes. So I improvised from a recipe and came up with this one. ‘Only problem is, I’m not sure what to call it because the original recipe is called Chicken Spaghetti, and this has no tomatoes. Should we call it Chicken Pimento Noodle or Chicken Noodle Pimento?

Plenty of Vegetables

Choose how much you want to add of the following: celery, onions, bell pepper, mushrooms, and pimentos.

Start by sauteeing the celery, onions, and bell pepper. If you’re using raw mushrooms, saute those as well. You can add canned mushrooms to the pimentos and noodles.

chicken spaghetti

While your vegetables are sauteeing, cook the spaghetti noodles and then drain.

Go ahead and turn on the third burner, or wait until you’re done with one of the above and then make your sauce. Melt some butter, add some cream or milk and let it simmer until it thickens slightly, then add some cream cheese to the mixture.

Add Some Chicken

Add chicken, then combine all the ingredients and heat in the skillet until warm completely through, OR put it into a casserole dish and serve it from there.

chicken spaghetti

Chicken Spaghetti Noodle with Cream Sauce
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A chicken dish with spaghetti noodles and a cream sauce. Easy on the stomach and a nice variety from the usual spaghetti.
Ingredients
  • 8 Tbsp. butter - divided in half
  • 3 cups chopped celery
  • 1 cup chopped bell peppers
  • 1 cup chopped onion
  • 1 cup mushrooms
  • 1 small jar pimentos
  • 12 oz. Spaghetti noodles
  • 2 cups cooked chicken
  • 4 oz. Cream Cheese
  • ¼ cup Parmesan cheese
  • ¼-1/2 cup milk
Instructions
  1. Melt 4 oz. butter, then saute celery, peppers, and onions until tender.
  2. Cook spaghetti noodles until done
  3. Melt 4 oz butter in pan, then add cream cheese until melted
  4. Simmer until it begins to thicken, then add milk
  5. Mix in parmesan cheese
  6. Mix vegetables with noodles, chicken, pimentos, mushrooms, and season with salt and pepper
  7. Add sauce and simmer until warm clear through
  8. Place in casserole dish and keep warm or heat slightly in the microwave OR serve from stovetop pan

chicken spaghetti

Golden Sesame Braid Bread

Sesame Braid Bread

This Golden Sesame Braid Bread is a festive loaf and is easy to make. Using regular flour (not bread flour), eggs, and milk, it is different than your normal homemade bread.

Basic Instructions on Milk in Bread

The recipe calls for scalded and then cooled milk. I just warmed mine enough to melt the butter. Back in the day when milk was not pasteurized, milk was always scalded when used in cooking and baking. Then it had to be cooled to lukewarm so it was not too hot, or it would kill the yeast. Many cookbooks still carry those instructions: scald milk, then cool to lukewarm. I just make it lukewarm to begin with since the milk I use is pasteurized.

sesame braid bread

The braid – almost ready to go into the oven.

Mixing and Braiding

I mixed this up in my Bosch Mixer and it was simple enough. Kids will enjoy helping to “braid” the bread. The glaze of egg and water helps give it a golden glow, and the sesame seeds on the top help give it added appeal.

If you want to speed it up a little, you can add a little more yeast. As it is, the total time from mixing to coming out of the oven for me was just two and a half hours. This Sesame braid bread is well worth the time and effort.

Sesame Braid Bread

I found this Sesame Braid Bread recipe in a cookbook I was given as a bridal shower gift in 1984. The cookbook is called Country Fair Cookbook (Every Recipe a Blue Ribbon Winner).

Sesame Braid Bread

 

Golden Sesame Braid
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
A golden braid of bread that will have you coming back for more. This recipe takes just a little more time and effort - but not enough to make you want to skip making it. Let kids help you braid the bread for added fun.
Ingredients
  • 1½ cup milk, scalded (which I do not do - see above)
  • ¼ cup shortening
  • ¼ cup sugar
  • 1 Tbsp. salt
  • 1 Tablespoon yeast
  • ½ cup lukewarm water
  • 3 eggs
  • 7½ cup sifted flour
  • 1 egg, beaten
  • 1 Tablespoon water
  • 2 Tablespoon Sesame seeds
Instructions
  1. Combine milk, shortening, sugar, and salt. Heat enough to melt butter.
  2. Cool to lukewarm.
  3. Dissolve yeast in lukewarm water
  4. Add yeast, 3 eggs, and 2 cups flour to the milk mixture
  5. Beat until smooth, about 2 minutes
  6. Gradually add enough remaining flour to make a soft dough
  7. Knead 8-10 minutes on floured surface
  8. Place in lightly greased bowl and let rise until double (about one hour)
  9. Divide dough into six parts.
  10. Roll each part into a 12-inch strip
  11. Braid three strips together to form the loaf
  12. Place on a greased tray
  13. Brush braids with glaze made with egg and water, then sprinkle with Sesame seeds
  14. Allow to rise again until double (about 45 minutes)
  15. Bake at 350 for 30 minutes or until done

sesame braid bread

Creamy Cucumber Salad

cucumber

Creamy Cucumber Salad.

It’s a great way to dress up garden cucumbers! There’s nothing like a cucumber fresh from the garden, washed, peeled and salted for summer flavor.

If you want to spruce it up a little and add some variety to your menu, try this recipe.

The Dressing

Make your own dressing in just a few minutes, slice (and/or peel) the cucumbers, and add the dressing. I think some extra pepper on the top adds just a little zing without making it hot.

cucumber

You don’t need to add a lot of dressing to the cucumbers, so be careful to add just a little and put the dish into the refrigerator. When you’re ready to serve, you can always add some more dressing. That’s better than having the cucumbers swimming in the dressing.

If you choose to shred the cucumbers, you will need even less dressing, because the cucumbers make a liquid of their own. I’ve fixed it both ways and I can’t tell you which way I like it the best. It rather depends on the rest of the menu and my mood.

Creamy Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: ½ cup
 
Mix your dressing ahead of time and keep it on hand for cucumbers or cabbage. Then it will be ready to go when you have a mess of cucumbers you want to serve.
Ingredients
  • Cucumbers - several cups sliced Optional: grate the cucumbers
  • ½ cup mayonnaise
  • 1 Tablespoon vinegar
  • 2 Tablespoons sugar
  • 1 Tablespoon cream or milk
Instructions
  1. Wash, peel (optional) and slice cucumbers and refrigerate.
  2. Mix all ingredients together, stirring until well blended.
  3. Season cucumbers with salt and pepper
  4. Add dressing - a few tablespoons at a time
  5. Refrigerator until just ready to serve
  6. Add more dressing if necessary, then season with salt and pepper as needed

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