RAISIN LOADED OATMEAL COOKIES

I suppose oats were cheap in my younger days because it seems there were always oatmeal cookies.  Now they are probably my grandson's favorite cookie.

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup firmly packed brown sugar
3/4 cup butter, softened
2 eggs
1 tsp vanilla
1 1/2 cups rolled oats
1 1/4 cup raisins

Preheat the oven to 350 degrees.
Lightly grease 3 cookie sheets; set aside.

In a medium bowl, combine the flour, baking powder, and salt; set aside.

In a large mixing bowl, using an electric mixer on high speed, beat the brown sugar and butter together until light and fluffy.  Beat in the eggs and vanilla until mixture is smooth.  Using a large wooden spoon, gradually stir in the flour mixture until thoroughly combined.  Stir in the oats and the raisins.
Drop the dough by rounded spoonfuls 1 1/2-inchs apart onto the cookie sheets.  Use a fork to flatten the dough slightly.  Bake at 350 degrees for 10 to 12 minutes or until golden brown.  Cool on sheets for a couple of minutes then remove to racks to cool until ready to eat.

COWBOY COFFEE

Just for fun  -  thought you might enjoy this fun recipe for Cowboy Coffee and this old picture of the Cartwrights singing Christmas carols.  I'm sure Hop Sing had prepared them a wonderful Christmas feast!

OLD FASHION SWEDISH RYE BREAD

2 pkgs active dry yeast
2 cups warm (105-115 degrees) water, divided
1/2 cup sugar
3 tbsp molasses
2 cups rye flour
4 cups all-purpose flour
1/2 cup shortening, melted
2 tsp salt

Dissolve the yeast in 1 cup of the warm water; let stand 5 minutes.  Combine the remaining 1 cup of water, sugar, and molasses in a large bowl then add the yeast mixture, mixing well.  Add the rye flour, mixing well.  Gradually add the all-purpose flour.  Add shortening and salt, mixing well.

Turn the dough out onto a lightly floured surface nd knead until smooth and elastic.  Place the dough in a well-greased bowl, turning to grease the top.  Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk.  This should take about an hour.

Punch the dough down and divide in half; shape each half into a loaf.  Place in two well-greased loaf pans.  Cover loosely and allow to rise in a warm, draft-free area for 45 minutes or until doubled in bulk.  Bake at 375 degrees for 40 minutes or until the loaves sound hollow when lightly tapped.  Remove from pans to cool on wire racks.

STRAWBERRY RHUBARB PUFF

I love rhubarb and I love strawberries.  We grew both in our gardens when I was a kid.  Loved all the ways my mother and grandmother would fix them.  This is a recipe using both these Spring garden goodies that you can make year-round.

1 pkg (16-oz) frozen rhubarb, thawed
1 pkg (10-oz) frozen strawberries, thawed
1/2 cup sugar + 2 tbsp sugar
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1/3 cup cooking oil
2/3 cup sweet milk
butter
2 tbsp sugar
1 tsp cinnamon

Preheat oven to 450 degrees.

Mix the rhubarb, strawberries, and 1/2 cup sugar in a 9-inch square baking pan or dish; place in the oven.

Place the flour, remaining sugar, baking powder, and salt into a bowl. Pour the oil and milk together in a liquid measuring cup but do not stir.  Pour all at once into the flour mixture.  Stir until the mixture leaves the sides of the bowl and forms a ball.  Drop by 9 spoonfuls onto the hot fruit.  Make an indentation in each biscuit and dot with the butter.  Mix the last 2 tablespoons of the sugar with the cinnamon and sprinkle on the dough.  Bake 20 to 25 minutes at 450 degrees.

Best served warm.

Yield: 9 servings.

Note:  You can make with fresh rhubarb and fresh strawberries by substituting 3 cups fresh sliced rhubarb and 1 pint fresh strawberries, cut up, for the frozen.  Increase the 1/2 cup of sugar to 1 1/2 cups and add 1/2 cup water to the fruit mixture.

TRELLIS PIE CRUST

I found a 1958 Good Housekeeping Party Pie Book in my late mother's recipe drawer.  I thought this was interesting and you might enjoy seeing it.  I don't have a scanner and I am not the world's best photographer but I think you will be able to see these pictures.  I remember my grandmothers making lattice pies but I don't remember them making trellis pies.  Do any of you make your pies this fancy?

CHICKEN-MACARONI DISH

When I was a kid we didn't get our chickens at the grocery store.  We got them from the chicken coop, grandpa chopped their heads off and mom or grandma plucked the feathers and singed them.  I hated that.  To this day I won't eat chicken.  I know it comes from growing up around them.  My family all love chicken and one granddaughter won't eat beef but she could live on chicken.  Yuck!  But for all you out there who, like Lindsay, love chicken here is one of our old recipes for you.

4 cups chicken broth
8-oz uncooked elbow macaroni
2 slices bacon, cut up
1/4 cup finely chopped green bell pepper
1/3 cup finely chopped onion
2 cups cut up cooked chicken (or turkey)
2 cups shredded American cheese
1/4 cup chopped pimento
1/4 cup toasted slivered almonds
1 pkg (10-oz) frozen peas, thawed

In a 2-quart saucepan bring the chicken broth to a boil.  Add the macaroni to the boiling broth.  Cook 10 minutes or until tender; do not drain.

In a large skillet, fry bacon until crisp; add the bell pepper and onion.  Cook, stirring, until the onion is tender.  Drain off fat.  Stir in the macaroni/broth, chicken, cheese, pimento, almonds and peas.  Cook on low until heated through.

Serves 6 to 8

CHIVE DINNER MUFFINS

2 cups biscuit/baking mix
2 tbsp shortening
1 egg
2/3 cup milk
1/4 cup snipped chives

Preheat oven to 400 degrees.
Grease 12 muffin cups and set aside.
With a fork, mix the baking mix, shortening, egg, milk, and chives together in a bowl.  When combined, beat vigorously for less than a minute.  Fill the greased muffin cups about 2/3 full and bake for 15 minutes.