Grandma's Unsweetened Rolled Oat Cookies

Ingredients and Directions

-----------COOKIE-----------

1 1/2 c All-purpose flour

1 1/2 c Rolled oats

1 ts Baking soda

1/2 c Shortening

1/2 c Hot water

----------FILLING----------

2 c Chopped dates

1/2 c Water

1/4 c Granulated sugar

1 ts Vanilla extract

Combine flour, oats, and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add sufficient water to shape dough into a roll. Wrap in waxed paper; refrigerate overnight. Cut cookie dough into thin wafers (1/8 inch/3 mm). Place on cookie sheet. Bake in 325F(170C) oven for about 10 minutes. To prepare filling, cook dates, water, and sugar on low heat for about 30 minutes; stir occasionally. Stir in vanilla. Cool. When cookies and filling are cool, spread about 1tb(15ml) date filling between two cookies. Makes 3 dozen filled cookies

Apple Honey Oatmeal Cookies

Ingredients and Directions

3/4 c Butter flavor shortening

1 1/4 c Light brown sugar

- firmly packed 1 Egg

1/3 c Milk

2 tb Honey

1 1/2 ts Vanilla

3 c Quick oats, uncooked

1 c Flour, all-porpuse

1/2 ts Baking soda

1/2 ts Salt

1/4 ts Cinnamon

1 c Raisins

1 c Walnuts, coarsely chopped

1 Granny Smith Apple, peeled

- cored, & finley chopped Heat oven to 375 degrees. Grease baking sheets. Place sheets of foil on counter top for cooling cookies. Combine shortening, brown sugar, egg, milk, honey and vanilla in large bowl. Beat with electric mixer at medium speed until well-blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins, walnuts and apples. Drop rounded measuring tablespoonfuls of dough 3 inches apart onto baking sheet. Bake one baking sheet at a time at 375 degrees 10 to 12 minutes, or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes 3 dozen cookies.

Aloha Cookies

Ingredients and Directions

1/3 c Butter or margarine

1/2 c Sugar

1 Egg

1 1/2 c Sifted flour

1/4 ts Baking soda

1/8 ts Salt

8 oz Canned crushed pineapple

-- drained 1/4 c Chopped macadamia nuts

-OR- walnuts 1/2 c Chopped Calif. dried figs

-----------GLAZE-----------

1 c Powdered sugar

2 tb Milk

Flaked coconut In large bowl, beat butter, sugar and egg until fluffy. Combine flour, soda and salt; beat into butter-sugar mixture alternately with pineapple. Stir in nuts and figs. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees F. for 10 to 12 minutes. While warm, dip cookies into glaze

of powdered sugar and milk; then in coconut. Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

Apricot Tea Cookies

1 c Lightly Salted Butter

1/8 ts Salt

1/3 c Sugar

3/4 c Apricot Preserves (divided)

1 lg Egg Yolk

1/2 ts Baking Powder

1/8 ts Almond Extract

lg Lemon Zest, finely grated 1/4 ts Orange Zest, finely grated

2 1/2 c Flour

1 c Almonds, blanched and finel

-chopped 3 Cookies Sheets, greased wit

-crisco Place butter in a bowl and beat on medium speed until light and smooth. Add salt, sugar and / cup of the apricot preserves. Beat until smooth. Beat in yolks, baking powder, almonds and both zests until well blended. Gradually beat in the flour until well blended. Spread almonds in a shallow bowl or pan. Pinch off 1" pieces of dought and roll into balls. Roll in chopped almonds until coated. If too soft, refrigerate 5-10 minutes. Place 1/" apart. Make a deep indentation in the center of each cookie and bake 5 minutes in a preheated 375oF oven on the center rack. Remove and fill the indentation with /t of perserves. Return to oven and continue baking 6-8 minutes longer until light golden. Remove and let stand 2-3 minutes before transferring to a wire rack. Cool completely. Place wax paper between each cookie and store in an air tight container.

APRICOT RAISIN COOKIES

Ingredients and Directions

1 cup unbleached white flour

1 cup oat flakes, old-fashioned large

1/2 cup wheat flakes

2 teaspoon baking soda

2 teaspoon salt

1/2 cup butter or margarine

3/4 cup brown sugar

2 each eggs

2 teaspoon vanilla

1 cup dried apricots, chopped

1/2 cup raisins

Preheat oven to 375 degrees. Combine white flour, oat flakes, wheat flakes, baking soda and salt; set aside. Cream butter or margarine and brown sugar together until light. Add eggs and vanilla. Beat well. Stir in dry ingredients. Add chopped, dried apricots and raisins and stir until fruit is well distributed. Drop from a teaspoon onto a greased baking sheet. Bake for 8 to 10 minutes.

Applesauce Granola Cookies

Ingredients and Directions

2 lg Eggs

2 tb Vegetable Oil

1 c Applesauce

2 tb Apple Juice Concentrate

2 c Unbleached White Flour

1/2 ts Baking Powder

1 ts Cinnamon

1/2 ts Nutmeg

2 c Unsweetened Granola*

Beat together eggs, oil, applesauce, and apple juice concentrate. Add flour, baking powder, and spices; beat well. Mix in granola. Drop batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees for 7-10 minutes or until firm to the touch and browned on the bottom. Cool on wire racks. *To make granola, combine equal amounts of any of the following: rolled oats, chopped nuts, flaked coconut, finely chopped dried fruit, sunflower seeds.

Australia − Lamb Shank Pie

Ingredients and Directions

4−6 Lamb shanks (chopped in half)

1 large carrot

1 parsnip

2 tomatoes

6 oz. veal/chicken stock

2 tablespoons tomato paste

juice and grated rind of 1 lemon

pinch of sugar

2 tablespoons parsley

2 tablespoons chopped garlic

1 tablespoons butter

1 tablespoon vegetable oil

seasoned flour(for dusting)

1 onion

1 stick of celery

1 cup red wine

2 tablespoons basil

2 cups mashed potatoes

Dust the shanks in flour and brown them in butter and oil in a

heavy skillet or fry pan. Put the cooked shanks in a saucepan,

cover with water, wine, and tomato paste and cook ever so gently

for about 90 min or until meat starts to soften (you may have to

add a little more water or wine.)

In the meantime, saute the vegetables (roughly chopped) with

the garlic in the same frying pan; you may have to add a little

more oil. After a couple of minutes add the tomatoes (roughly

chopped), lemon juice and rind. Cook gently for another few minutes.

Transfer partly cooked lamb shanks into a casserole dish. Skim

off any fat formed during cooking. Add the cooked vegetables,

mix lightly, add the fresh herbs, spoon mashed potatoes on top

and finish cooking in a pre heated 190 degree oven for about

30 minutes. Serve piping hot with crusty bread.

Amaretto Cookies

Ingredients and Directions

1/2 Cup Butter

2 Tablespoon Molasses

2 Eggs

1 Cup Almonds, ground toasted

1/2 Teaspoon Lemon rind; grated

1 Teaspoon Almond extract

1/2 Cup Amaretto liqueur

2 Cup Pastry flour, whole wheat

Cream together butter and molasses. Add eggs, ground almonds, lemon rind and

almond extract; mix well. Stir in Amaretto alternately with flour. Drop by

teaspoons onto unoiled cookie sheets. Bake at 350 degrees for 12−15 minutes.

Cookies will be golden brown when done.

Almond Biscotti

Ingredients and Directions

1 cup sugar

1/2 cup butter, sweet, melted

3 tablespoon brandy

1 teaspoon vanilla

1 teaspoon almond extract

1 cup almonds, unsalted, chopped

3 each eggs

2 1/2 cup flour

1/2 tablespoon baking powder

1/4 teaspoon salt

Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs. Mix well. Stir in flour, baking powder and salt. Form into a long loaf (or loaves), place on a cookie sheet and bake for 20-30 minutes or until firm and softly cakelike. Remove from oven and let cool slightly. When cool enough to handle, slice into 1/2 inch diagonal slices and return to cookie sheet. Bake for 15-25 miutes, turning once, until both sides are brown-flecked and toasted. Cool thoroughly and store in an airtight jar. Makes 2-3 dozen. Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried apricots may by added. Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for the brandy and omit the almond extract. Several tablespoons of anise seeds may be added for additional oomph. Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract. Variation 4 (Mediterranean biscotti): use rosewater instead of brandy. Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 cup diced figs to the dough. Variation 5 (ginger-flavored biscotti): to the basic dough, add 1 Tbsp powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of candied ginger and 1/4 cup raisins, if desired. Omit the almond extract. Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged. Substiture 1/2 to 3/4 cup toasted sesame seeds for the almonds. Omit the almond extact and flavor the dough with 1 tsp cinnamon and 1/2 tsp cloves. Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute orange flower water for the brandy. Variation 8; Pine nuts may be used instead of almonds, though the richness may be less desirable than the crunch of the toasted almonds. Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended into the dough before baking. Variation 9 (chocolate Dipped): melt 1/2 pound semi-sweet chocolate in the top of a double boiler over just simmering water. If it 'seizes' or 'tightens', add 2 Tbsp of unsalted buter and it should smooth out again. Dip only one side of each cookie (the chocolate won't seal in the moisture that way).

Italian Burger Recipe

• Approximately 1 pound ground beef
• 2 cloves garlic, minced
• 2 tablespoons butter, melted
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried basil leaves (or 1 teaspoon fresh finely chopped basil)
• 1/4 teaspoon dried oregano

Optional

• Mozzarella or Provolone

[edit]

Instructions

1. Preheat barbecue grill to medium heat.
2. Mix herbs, seasonings, and butter into the ground beef until it is evenly blended.
3. Divide into four portions and form each portion into a firm patty.
4. Cook over medium heat on the barbecue until cooked to appropriate temperature (160 degrees for medium).
5. If desired, top with slices of cheese when the burgers are almost done cooking for cheeseburgers.

Makes 4 good sized burgers. Serve on hamburger buns or on sliced italian bread .

Zeppelins

CEPELINAI
recipe adapted from Lithuanian Traditional Foods
Cepelinai, or "zeppelins," are a rather recent Lithuanian tradition. They were begun in the middle of the twentieth century, but their fame spread throughout the country. "Zeppelins" are very filling, and for this reason they are eaten during days of hard work, especially during harvest time. The variety of fillings used makes "zeppelins" adaptable to different times of the year.

Ingredients
2 pounds raw potatoes, peeled and grated
4 cooked potatoes
Salt to taste

Process
1. Put raw potato gratings in a double cheese cloth, and squeeze dry. Save potato liquid, let potato starch settle at the bottom, decant potato liquid, and mix starch with dry potato gratings.

2. Rice boiled potatoes, and add to raw grated potatoes; salt and blend well. (Adding several crushed vitamin C pills at this point can prevent potato discoloration.) Take about 1/2 cup potato mixture and flatten, making a round form. Place a spoonful of filling mixture (recipes below) in center of the round, fold over, seal seam, and make into an oblong shape.

3. Put "zeppelins" into boiling water, and cook for about 30 min., stirring gently.

CEPELINAI FILLINGS

Beef or Pork Filling
Meat-filled cepelinai are served with fried bacon bits or with melted butter and sour cream.

1 onion, finely chopped
9 ounce ground meat (beef, pork, or a mixture of both)
Salt and pepper to taste
1 teaspoon marjoram

Pork is the traditional meat filling for cepelinai—rather fat, cut from the shoulder. A mixture of pork and fat is also used. Sauté onion, and add to the ground meat. Season with salt, pepper, and marjoram. Blend well.

Cottage Cheese Filling
Farmer's cheese cepelinai are eaten with melted butter, sour cream, or fried bacon bits.

9 ounces farmer's cheese
1 ounce bacon, finely chopped and fried
1 ounce butter
1 tablespoon sour cream
1 egg, beaten
Salt to taste
1/2 teaspoon French tarragon or peppermint

Blend farmer's cheese with fried bacon, add butter, sour cream. egg, salt, and herbs. Mix well.