Monthly Archives: May 2014

LUMBERJACK COOKIES

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1 cup sugar
1 cup shortening
1 cup dark molasses
2 eggs
4 cups flour, sifted
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger

preheat oven to 350 degrees. cream together sugar and shortening. add molasses and eggs. mix well. sift together dry ingredients and stir in. put 1/4 cup sugar in a small bowl. dip fingers into the sugar and then pinch off a piece of dough and roll into a 1 1/2″ ball. place dough balls on greased cookie sheet about 3″ apart. bake for 12-15 minutes. if you choose not to bake the cookies right away, the dough will keep in the refrigerator for about one week.

CORN FLAKES FAST LEGS

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3 eggs
2 cups corn flakes
honey
chicken legs

beat eggs in a bowl. pour corn flakes into a plastic bag and crush with a rolling pin. dip chicken legs in egg, then place in plastic bag with corn flakes and shake. place coated chicken legs on a cookie sheet and bake at 350 degrees for 1 hour. take out of oven and brush honey on crust. broil for 5 minutes.

JAMMIN’ POTATOES

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6 potatoes
1 pkg hidden valley ranch dressing mix, prepared as directed
1 stick of butter, melted
garlic salt
2 cups shredded cheddar cheese

boil potatoes with skin on until tender. cool, then peel skins off. slice into 1/4″ slices. layer potatoes to cover bottom of a casserole dish. pour half of the ranch dressing over the potatoes. pour some butter over dressing. sprinkle with garlic salt to taste. sprinkle cheese over casserole to cover. repeat layers until all ingredients are used. bake at 350 degrees for 30-40 minutes or until cheese is bubbly.

BRAN MUFFINS

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10 oz bran flakes
1 qt buttermilk
5 cups flour
4 eggs
3 cups sugar
1 cup vegetable oil
3 tsp baking soda
2 tsp salt

mix all ingredients and store in the refrigerator. the mix gets better with age, so just use what you need for that day. pour 1/3 batter into muffin tins and bake at 400 degrees for 10-20 minutes. you may add nuts or fruit to the mix before baking.