When I bake cookies I usually try to use something that I’m just about out of, so I can get rid of the container. Tonight I noticed that I have what appears to be three cups of oatmeal left in the oatmeal cylinder, so, why not try some oatmeal cookies – I thought.
It’s 15 degrees out; I’m hungry and need something to dunk into milk or coffee. Not one to follow the recipe, I’ve used poetic license, thus inventing Icon Coffee-dunking Oatmeal Cookies.
Here’s an easy muffin that goes with the holidays and coffee, too.
It’s the Icon’s variation of Spice Chocolate Muffins from a cookbook called “Muffins.” We toned down the sugar and chocolate chips from the original recipe and it still creates pretty sweet muffins.
Buttermilk Pie
From Joyce Cook, Ada - Liberty National Bank Cookcook
1/2 cup soft butter
3 Tbsp. flour
1 cup buttermilk*
2 cups sugar
3 eggs, slightly beaten
1 tsp. vanilla
Cream the butter and sugar. Add flour and eggs. Beat well. Add buttermilk and vanilla. Pour into 9-inch uncooked pie shell. Bake at 350 degrees for 50 to 60 minutes.
*Icon suggested substitute: If you don't have buttermilk, add 1 tablespoon of vinegar to 1 cup of milk.
Lunchbox Cookies
Recipe by Sarah Hartlzer, mother of Emma and Sam
At Bluffton Child Development Center
2 c flour
1/2 tsp salt
1 c shortening
1 c white sugar
1 c brown sugar
2 c rolled instant oats
1 tsp baking soda
1/2 tsp baking power
2 eggs
1 tsp vanilla
1/2 pkg semi sweet chocolate chips
1/2 pkg milk chocolate chips
Paul's Stromboli
From Liberty National Bank Cookbook
Submitted by Amy Vermillion, Ada
1 tube refrigerated pizza dough
1/2 pound deli ham slices
1 package pepperoni
1 jar pizza sauce
1 package mozzarella cheese
Roll dough out to rectangle shape. Spread pizza sauce over all of the dough. Place ham, pepperoni and cheese on half of the dough. Fold dough over, pinch all sides closed.
Squash and Apple Bake
(Provided by the Bluffton University Nutrition Association)
2 lb. butternut, acorn squash
2-3 apples
1/2 cup brown sugar
1/4 cup butter or margarine
1 Tbsp. flour
1 tsp. salt
1/4 cup chopped pecans (optional)
Add nutmeg and cinnamon to taste
1 - Cut the end of the squash and peel. Peel and core the apples. Cut the squash and apples into 1 inch cubes and place in casserole dish.
