Moneysaver
Treats, Treasures, & Traditions 2007 Recipe Book

CINNAMON OATMEAL COOKIES

Jeanne Schrempp, Lewiston

1 cup softened butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 ½ cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp baking powder
½ tsp salt
3 cups quick cooking oats

In large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine flour, baking powder, and cinnamon. Gradually add to creamed mixture and mix well. Stir in oatmeal. Shape in 1 ½ inch balls. Place apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Cool 1 minute before removing to wire racks. Yield 4 dozen.

SOFT SUGAR COOKIES

Heather Frazier, Lewiston

1 cup shortening
1 cup margarine
3 cups sugar
4 eggs
4 Tbsp milk
4 tsp vanilla
5 cups flour
1 tsp baking powder
1 tsp salt Lemon juice (optional)

Mix together shortening, margarine, sugar and eggs until creamy. Stir in milk and vanilla. Sift together flour, baking powder and salt. Stir into mixture. Add more flour if needed. Chill in refrigerator for 2 hours. Roll into 1-inch balls and place 1 inch apart on an ungreased cookie sheet. Take a fork and gently press to flatten. Brush with lemon juice and sprinkle with sugar. Bake at 375 for 7-10 minutes or until golden brown.

I CAN’T BELIEVE IT’S A COOKIE

Sara Waters, Moscow

1 cup peanut butter
1 egg
1 cup sugar

Mix all together. Roll in ball. Smash down with sugar fork (criss-cross). Bake at 350 until golden brown. About 7 minutes.

OATMEAL COOKIES

Martha Wemhoff, Lewiston

½ cup margarine
2 cups brown sugar
1 cup granulated sugar
2 eggs 2 cups raisins
3 cups oatmeal
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon

Soak raisins in boiling water (enough water to cover raisins). Cream margarine, sugars, eggs, and vanilla. Sift together dry ingredients. Add alternately with oatmeal. Drain raisins and add. Bake on greased cookie sheet at 350 for 12-15 minutes.

SCHOOL HOUSE COOKIE BARS

Andrew Showers, Lewiston

18 ½ ounce package of yellow cake mix
2 cups quick cooking oats, uncooked
¾ cup cooking oil
1 egg, beaten
12 ounce caramel ice cream toping
1 cup chocolate chips

Combine cake mix, oats, oil and egg. Spread half of mixture into a greased 13x9 baking pan. Drizzle with caramel topping. Sprinkle with chocolate chips. Crumble remaining cake mix mixture over the top and bake at 350 for 28-30 minutes. Cut into squares.

BUTTERSCOTCH ANGEL COOKIES

Hannah Switzer, Lewiston

¾ cup butterscotch chips
2 Tbsp butter or margarine
2 eggs, beaten
1 tsp vanilla
1/8 tsp salt
2 cups powdered sugar
4 cups miniature marshmallows
1 package flaked coconut
1 cup chopped nuts

Melt butterscotch chips and butter in the top of a double boiler. Remove from heat and stir in eggs, vanilla, salt, powdered sugar, marshmallows and nuts. Form into small balls and roll in coconut. Store in refrigerator until ready to serve.

QUICK AND EASY OATMEAL BREAKFAST COOKIES

Carole Whitcher, Genesee

1 package oatmeal (any flavor)
1/8 tsp baking powder
¼ cup water
Cooking spray

Heat toaster oven (or regular oven) to 350. Cover baking sheet with foil for easy clean up and spray with cooking spray. Mix oatmeal, baking powder and water. Drop into 4 cookies and bake for 12 to 15 minutes or until beginning to brown. Let cook for a few minutes. You may use plain flavored instant oatmeal packet and add 1 Tbsp of maple syrup. You may also add a few raisins.

STRAWBERRY RHUBARB BARS

Lynda Stark, Orofino

Crumbs:
1 cup flour
1 ½ cup oatmeal (quick cooking)
¾ cup sugar
¾ cup butter or margarine

Filling:
1 ½ cups chopped rhubarb
1/3 cup sugar
¼ cup water
½ tsp ginger
2 cups chopped strawberries

Mix crumb ingredients together. Remove 1 ½ cups. Press remaining into 9x9 pan. Bake 20 minutes. In sauce pan combine rhubarb, sugar, water, and ginger. Bring to boil. Add strawberries. Cook 8-10 mins. on low heat. Pour over cooled crumbs. Spoon remaining 1 ½ cups crumbs. Press into filling. Bake 30-35 minutes.

ZUCCHINI COOKIES

Jerry Smith, Clarkston

2 cups grated zucchini
3 cups flour
1 tsp salt
¼ tsp baking soda
1 tsp baking powder
2 tsp cinnamon
3 large eggs
¾ cups sugar
1 cup vegetable oil or olive oil
1 tsp vanilla extract
½ cup milk
1 cup chopped walnuts
1 cup dried cranberries
1 cup chocolate chips

Mix dry ingredients together in large bowl. Whip eggs together in mixer, stir in sugar, oil, extract, and milk. Add zucchini. Add dry ingredients. Mix and add nuts, chocolate chips and cranberries. Bake at 350 for 15 minutes or when they bounce back when pressed on top. Makes 5 dozen.

DOUBLE PEANUT BUTTER BROWNIES

Miriam Carr, Winchester

½ cup butter, softened
¼ cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar
3 eggs
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
¼ tsp salt
½ cup unsweetened baking cocoa
1 cup peanut butter chips (Reese)

Frosting:
3 Tbsp unsweetened baking cocoa
½ tsp vanilla
1 ½ cup powdered sugar

Heat oven to 350. Grease 13x9x2” baking pan. Beat butter and peanut butter together in bowl. Add sugar; beat well. Add eggs one at a time, beating well after each addition. Blend in vanilla. Stir together flour, baking powder, salt and cocoa into peanut butter mixture. Blending well. Stir in peanut butter chips. Spread batter in prepared pan. Bake 35-40 minutes. Cool Completely. If desired, top with chocolate drizzle frosting. Frosting: Mix ingredients well, then add milk a tsp at a time until of desired consistency.

CHRISTMAS COOKIES

Jean Buchanon, Lewiston

1/3 cup soft shortening
1/3 cup sugar
1 egg
2/3 cup honey
1 tsp lemon flavoring
2 ¾ cups flour
1 tsp baking soda
1 tsp salt

Mix shortening, sugar, egg, honey, and lemon thoroughly. Measure flour, sift with baking soda, salt; stir in. Chill dough. Heat oven to 375. Roll dough ¼” thick. Cut into desired shapes. Place 1” apart on lightly greased baking sheet. Bake 8 to 10 minutes. When cool, ice and decorate as desired. Makes about 5 dozen 1 ½” cookies.

PUMPKIN DROP COOKIE

Toni Spears, Lewiston

½ cup butter flavor shortening
3 cups sugar
1 15 ounce can pumpkin
2 eggs
½ cup milk
6 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp allspice
½ tsp cloves

Frosting:
½ cup butter
2 ½ cups powdered sugar
2 Tbsp milk
1 tsp cinnamon
1 tsp vanilla

In a large bowl cream the shortening and sugar. Add the pumpkin, eggs, and milk. Mix well. Combine the dry ingredients; add to the creamed mixture. Mix well. Drop by teaspoon 2” apart on greased baking sheet. Bake 375 for 10-13 minutes. Let cool 2 minutes before removing from pan. Frost when completely cool.