Old-Fashioned Oatmeal Date Bars

• 1/2 c. all-purpose flour
• 3/4 c. whole-wheat flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• Pinch of cloves
• 1/2 c. butter, softened
• 3/4 c. honey
• 2 eggs
• 1/3 c. milk
• 1 c. quick oats
• 1-1/2 c. pitted, chopped dates
• 1-1/2 c. coarsely chopped walnuts
• Powdered sugar, to dust

Preheat oven to 375. Lightly grease a 13 X 9-inch pan.

In a medium bowl, sift together the flours, baking powder, soda and spices; set aside.

In a large bowl, beat butter with the honey until fluffy. Add eggs and continue beating. Stir in the milk, then the flour mixture just until ingredients are combined. Fold in oats, dates and walnuts. Turn out into prepared pan.

Bake for 30-40 minutes, or until a toothpick inserted in center comes away clean. Remove from oven onto a wire rack to cool. Dust with powdered sugar while still warm. Makes 36 small bars.

Chocolate Raspberry Bars

• 1-1/2 c. flour
• 1/2 c. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1 egg, beaten
• 1/4 c. milk or cream
• 1/2 tsp. vanilla
• 1 c. seedless raspberry preserves
• 3/4 c. chocolate chips

Heat oven to 400. Grease a 13 X 9-inch baking pan.

Stir together the flour, sugar, baking powder and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg, milk and vanilla; beat on medium speed until well blended.

Reserve 1/2 cup of mixture for topping. Press the rest into the bottom of baking dish (there should be a very thin layer). Spread preserves evenly over dough, then scatter chocolate chips over top. Drop reserved dough by half teaspoons over chips.

Bake 20-25 minutes; until golden. Cool completely; then cut into 24 bars.

To freeze: Place the cooled bars in freezer bags (remove as much air as possible), or rigid plastic containers for up to 3 months. Thaw at room temperature when needed.

Classic Sugar Cookies

I've tried many sugar cookie recipes, but this is the one I keep coming back to.

• 1 c. Crisco butter shortening
• 1-1/2 c. white sugar
• 1/2 c. firmly packed brown sugar
• 2 T. milk
• 3 lg. eggs, lightly beaten
• 2 tsp. vanilla
• 4-1/2 to 5-1/2 c. flour
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. cream of tartar
• 1 tsp. salt

Combine shortening and sugars in large bowl; beat at medium speed for 2 minutes. Add milk. Beat in eggs, one at a time. Add vanilla. Continue beating at medium speed until all ingredients are fully incorporated and the mixture looks light and fluffy.

Whisk together the dry ingredients (start with 4-1/2 cups flour). Mix into shortening mixture until well blended. Add more flour if necessary. The dough should just start to pull away from the sides of the bowl. Chill for at least 1 hour before rolling out on a floured board.  I have found these taste best when cut a little thicker; a little more than 1/4".

Bake at 350 for 10 minutes, or just until they start to turn just a little golden around the edges. Allow to cool on the baking sheet for 5 minutes, before cooling completely on a wire rack.  Frosting recipe follows.

The baked cookies freeze very, very well. 

FROSTING:
4 c. powdered sugar
1/3 c. Crisco butter shortening
2 tsp. vanilla extract
6 T. cold milk

Blend together the sugar and shortening. Slowly add in the milk; using more or less as necessary to reach a desired consistency. Beat for at least 5 minutes, until smooth and fluffy. Add in food colorings as desired.

Favorite Frosted Brownies

• 1 c. butter, softened
• 2 c. sugar
• 4 eggs
• 2 teas. vanilla
• 1-3/4 c. flour
• 6 T. baking cocoa
• 1 teas. baking powder
• 1/4 teas. salt

In a large mixing bowl, cream butter and sugar.  Add eggs one at a time, beating well after each addition.  Beat in vanilla.  Combine the dry ingredients and add gradually to creamed mixture and mix well. Spread into a greased 13X9 pan (will be very thick). Bake at 350 for 25 to 30 minutes.

Frosting:

• 1/2 c. butter, softened
• 1/4 c. heavy cream or milk
• 1 teas. vanilla
• 2 T. baking cocoa
• 3 c. powdered sugar

In a mixing bowl, beat the butter, milk and vanilla. add cocoa, then gradually, the powdered sugar until smooth. Spread on cooled brownies.

Swedish Pepper Cookies (Peppar Koker)

• 1 c. butter or shortening
• 1-1/2 c. sugar
• 1 T. dark Karo syrup
• 1 egg, beaten
• 1-1/2 teas. baking soda
• 2 c. flour
• 3 teas. cinnamon
• 2 teas. ginger
• 3 teas. ground cloves

Sift dry ingredients together.  Cream butter, add sugar, Karo syrup and beaten egg. Mix well.  Add dry ingredients and mix until well combined.

Chill dough for at least 2 hours; best overnight.

Roll very thin and use cookie cutter. Bake on lightly greased cookie sheet at 350 for 8-12 minutes. (they should be crispy)

This is a very thin, very crispy cookie with a lot of bite in it.

Lemon Bars

• 1 c. butter, softened
• 2 c. all purpose flour
• 1 teas. salt
• 1/2 c. sugar

Mix together until coarse crumbs form.  Press into the bottom and slightly up the sides of a greased 9X13 dish. Bake at 350 for 15-20 minutes, or just until it starts to brown.  Remove from oven and allow to cool for a few minutes.

Meanwhile, mix together the following:

• 1/2 c. flour
• 2-1/4 c. sugar
• 1 c. fresh lemon juice (about 6 lemons)
• grated rind of 2 lemons
• 6 eggs
• 2 drops yellow food coloring (optional)

Pour over the baked and slightly cooled crust.  Bake for 30 minutes at 350. Sprinkle powdered sugar over the top while still warm. Cool completely before cutting into squares. Store in refrigerator.