Oatmeal Raisin Cookies

 from: https:///www.allrecipes.com/recipe/10497/beths-spicy-oatmeal-raisin-cookies/

15' 350F, greased cookie sheet

Cream together

• 1 c softened butter
• 1 c packed brown sugar
• 1/2 c white sugar
• 2 eggs (beaten before adding)
• 1 t vanilla extract

Combine in separate bowl, then add to wet ingredients

• 1.5 c flour
• 1 t baking soda
• 1 t cinnamon
• 1/2 t ground cloves
• 1/2 t salt

Then stir in

• 3 c rolled oat
• 1 c raisins

Drop teaspoons onto cookie sheet

Coconut Macaroons III

 from: https://www.allrecipes.com/recipe/25787/coconut-marcaroons_iii

12-15'/ 350F,  greased cookie sheet

Stir together

• 2/3 c flour
• 5.5 c flaked coconut (about 8 oz)
• 1/4 t salt

Stir in 

• one 14oz can sweetened condensed milk
• 2 t vanilla extract

Press between 2 serving teaspoons and drop onto cookie sheet

Made 12/8/2020

Rice Krispie Treats

 Use giant bowl. Only make one buttered 13x9 pan at a time

• Melt 3 T butter (45" in microwave)
• Coat about 40 marshmallows with melted butter, then microwave about 1'10" to melt, then stir till smooth
• Mix 6 c cereal into melted marshmallows. spread into 13x9 pan. Let cool before cutting into squares

Notes:

• 74 marshmallows were in 16 oz bag
• 42 marshmallows were in 10 oz bag
• 1 lb. 8oz rice krispies made 4 pans of treats with cereal left over

Peanut Butter Cookies, gluten free

 10-15' / 350F

Mix together, form little balls, flatten with fork

• 2 c peanut butter
• 2 c sugar
• 2 eggs (beat before add)

note: 26 oz peanut butter is 2-3 cups peanut butter

Chocolate Covered Peanut Butter Balls, gluten free

 I halved the powdered sugar this year

Mix together and form into balls

• 2 c ground walnuts
• 2 c ground dates
• 1 c powdered sugar
• 2 c peanut butter

Dip in melted chocolate from about 2 c melted chocolate chips

Raisin Coconut Almond Flour Cookies, gluten free

 from Great Value bag

12'/ 350 F, about 1 pan

Wisk together

• 1 1/4 c almond flour
• 1/4 c raisons (didn't have craisons)
• 1/2 c unsweetened coconut flakes
• 1/4 t baking soda (didn't have baking powder so added vinegar in wet ingredients)
• 1/4 t salt
• 1/3 c brown sugar

Wisk with fork each ingredient as added in separate bowl

• 1 large egg
• 3 T melted coconut oil
• 1/2 t vanilla extract
• 1/4 t vinegar

Blend wet and dry ingredients together.

Scoop out serving teaspoon, slightly flatten between 2 serving teaspoons and drop on cookie sheet.

A nice alternative to oatmeal raisin cookies.

Mexican Wedding Cookies (gluten free)

modified from https://elanaspantry.com/mexican-wedding-cookies/ 

10' @ 350F about 2 pans of cookies.

Need to make in a cool kitchen so they are more powdery. This year I have warm kitchen.

Combine in food processor

• 3 c blanched almond flour
• 1/4 t salt
• 1/8 t baking soda

Pulse in

• 4 T butter
• 4 T maple syrup
• 2 t vanilla extract (maybe omit next year. Dough too wet? so cookies not powdery?)

Mix in by hand

• 1 c chopped raw pecans

Scoop out about a serving teaspoon of dough and roll into balls

Roll cookies in 

• about 1/2 - 1 c. powdered sugar

Freezer Rhubarb Sauce/ Jam made in crockpot

 Put in crockpot and mix

• 12 c sliced rhubarb
• 2 c sugar
• 2 lemons with their skins on, cut in half.*

Cook overnight in crockpot.

Mixture will darken and soften.

Remove lemon skins and seeds.

Taste in the morning and add more sugar (by quarter cup) if you want it sweeter. I like it tart.

Pack into freezer containers and freeze.

*Lemon pulp, skin, and seeds contain pectin which might help thicken the sauce.

I usually put the seeds in a tea strainer so they're easier to remove.

Makes about 4 pints

Raw Brownies with Date Frosting

8 x 8 pan, about 25 small squares

Note: I jump back and forth between brownies and frosting

1. Soak in hot water (You can skip this step if your dates are sticky and not dried out.)

• 1 c. dates for brownies

2. Put in microwave safe measuring cup

• 16 dates for frosting
• 1/2 c. cashew milk

3. Microwave about 1-2 minutes till hot, then let sit while you prepare brownies.

4. Process to fine meal in food process

• 1.5 c. walnuts

5. Then drain water from dates in step 1 and put in food process with 

• 1/2 c. prunes (can also just use dates.)

6. Process till smooth, then add back ground walnuts and mix until combined.

7. Press into 8x8 pan.

8. Process dates and milk from step 2 until smooth. Then add back to measuring cup and microwave until hot for 1-2 minutes to help thicken mixture.

9. Spread on top of brownies. Then fridge awhile before cutting into squares.

Black Bean Chocolate Pudding

Modified from: https://minimalistbaker.com/vegan-chocolate-protein-pudding-two-ways/ to use a full can of black beans.

4 servings

1. Drain and rinse

• one 15 oz can of black beans (1 3/4 c.)

2. Then add to food processor along with

• 7 T. unsweetened cashew milk
• 7 T. unsweetened cocoa powder
• 4 T. maple syrup
• 4 pitted dates
• pinch salt (I usually forget this.)
• 2 t. vanilla extract
• 2 T. melted coconut oil

3. Process until smooth. Scrape down sides as needed.

4. Pour into jars and fridge.*

*There will be bean bits in the pudding. If that bothers you, strain them out with a fine mesh strainer.

Fig Bars

Modified from: https://minimalistbaker.com/healthy-fig-newtons-gf/

8 x 8 pan with straight sides (about 25 squares)

1. Cut stems off figs and soak in hot water

• 8 oz dried figs
• 10 dates

2. In separate cup soak in hot water

• 1 c. dates

3. Process to fine meal in food processor, then turn out into large bowl

• 1/4 c. oatmeal
• 1 c. almonds
• 1 c. pecans

4. Drain off water from one cup of hot dates from step 2 and process in food processor until smooth. Then add to ground meal from step 3 and mix with hands until combined.

5. Put about 16" long plastic wrap extended over sides of 8x8 pan. Press half of meal from step 4 until flat and smooth. Pick out of pan with plastic wrap and set aside. This is the top of the bar.

6. Press the other half of the meal from step 4 directly into the 8x8 pan. This is the bottom of the bar.

7. Drain off and reserve water from figs and dates from step 1. Put in food processor along with

• 1/4 t. cinnamon
• Might need to add some of the reserved water from step 1 to make a smooth paste.

8. Process until it forms a smooth paste. This is the middle layer. Smooth on top of bottom layer in 8x8 pan.

9. Tricky part. Carefully turn pan upside down over top layer. Then holding onto plastic and sides of pan, turn pan upright so that top layer now rests on middle layer. Press down. Put in fridge for awhile before cutting into squares.

Note: Can substitute dried apricots and possibly other dried fruits for middle layer.