Grandma Simon’s Sugar Cookies

½C shortening
½t salt
½t grated lemon rind (omit)
½t nutmeg (½t *or a smidge less* Penzeys Pie Spice )
1C sugar
2 eggs
2T milk
Cream together with a mixer
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2C flour
1t baking powder
1/2t baking soda
Sift together in separate bowl
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Slowly mix in dry to wet, sturdy wooden spoon works best for mixing
Drop from teaspoons on greased baking sheet.  Flatten with glass with a damp cloth over it. (this step is optional)
Bake at 375 for 9-10 minutes
Makes 3½ dozen

Grandma Simon’s Chocolate Chip Cookies

½c shortening

¼c sugar
½c brown sugar, firmly packed
½t vanilla
1 egg
1c 2T flour
½t baking soda
½t salt
1 pkg chocolate chips

Cream together first four ingredients then add eggs

Sift in flour, soda, & salt – stop to fold in the dry occasionally

Once wet & dry are mixed add chips

Bake @ 375 for 8-12 minutes (depends on your oven)

Maple Corn Bread

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan
2 cups all-purpose flour, spooned and leveled
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups whole milk
4 large eggs
3/4 cup pure maple syrup

Heat oven to 425° F. Butter a 9-by-13-inch baking pan.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.

Photo by Con Poulos

www.realsimple.com

Easy Peach Cobbler

1 cup self-rising flour
1 cup white sugar
1 cup milk
2 cans (16 ounce) sliced peaches in heavy syrup
1/2 cup butter
1/2 teaspoon ground cinnamon, optional

How to make it
Preheat oven to 350 degrees.
Melt butter in a 9 x 13 inch pan.
Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly over melted butter. DO NOT STIR! Sprinkle with cinnamon if desired. (I put the cinnamon in the batter)
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream.

Recipe from www.facebook.com/RecipeswithKaren

Apricot Squares

INGREDIENTS
1 can (approx. 16 ounces) apricot halves, drained (2 cans)  (reserve 3T of the juice)
2 cups all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/2 cup sugar
1/2 cup melted butter or margarine
1 tablespoon milk
1/4 cup apricot preserves

PREPARATION
Grease an 8-inch square baking pan. Sift flour and spices into a bowl; stir in sugar. Add melted butter or margarine; mix together with a pastry cutter or fork. Set aside about one-quarter of the crumb mixture for topping. Stir the 1 tablespoon milk (or 2t reserved juice and 1t water) into remaining mixture; press into the pan. Prick all over with a fork.  Mix together apricot preserves with 2T reserved juice. Smooth apricot preserve mixture over bottom layer crust Arrange drained apricot halves over first layer; crumble remaining crumb mixture over the apricots. Bake at 375° for 45 minutes, or until topping is browned. Serve warm with ice cream or whipped topping.

southernfood.about.com

Apricot Jam Cookie Bars

INGREDIENTS
1/2 cup shortening
1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup apricot jam

PREPARATION
Cream shortening and sugar until light and fluffy. Add egg, vanilla, and milk; beat well. Combine dry ingredients; add to creamed mixture, mixing well. Spread half of the batter into a greased 9-inch square pan. Spread jam over bottom layer; top with remaining batter. Bake apricot bars at 400° for 25 minutes. Cut into small bars.
Makes about 36 small bars.

Sinless Cookies

The original recipe
2 ripe bananas
1 C quick oats
1/2 C dark chocolate chips
1 heaping T natural peanut butter
Mix all ingredient together, drop on cookie sheet
Bake at 350° for 15 minutes

Here's what I did
2 ripe bananas
1/2 C granola cereal (with raisins)
1/2 C quick oats (after mixing I found I needed to add about 1/2C more of the quick oats)
1/2 C dark chocolate chips
1 heaping T Peter Pan peanut butter (found I needed about 1/2T more to tone down the banana taste)
Mash bananas and oats together - easiest way is with your hand
Mix in peanut butter then choc chips

As I noted above I needed to add more oats - my mix was goopy and needed to be firmer.
I baked them for 15 minutes at 350° then turn the oven off but left them in there for another 10 minutes
The cookies came out chewy - which I like so I deem these a success
Recipe makes about a dozen cookies

**might be fun for little people to make in a ziploc - especially since they could step all over it to mix up the bananas, oats, and peanut butter (sorry the nanny in me still comes out from time to time *grin*)