It's been busy, busy, busy around here. My girls are keeping me on my toes. Things should slow down here soon and I'll be able to play around more frequently with new recipes.
Remember the bake sale I posted about a while back? The Youth Choir finally did the musical Godspell this past weekend and they were great. I can't wait to go on tour with them this summer and do some mission work while we're there.
Check out these talented kiddos!
And this was just during rehearsal.
If only this photo had sound... you'd know what a blessing they were to those who watched.
Time to raise some money again for our trip this summer. Our church is having a Children/Teen Consignment Sale this weekend and the Godspell Youth get to raise money by running the café and selling hotdogs and baked treats. Baked treats you say? That would be my specialty.
1 Peter 4:10 says "As each has received a gift, use it to serve one another, as good steward's of God's varied grace".
So of course I signed up to donate treats for the sale. I don't have a lot money to donate but I do have time and talent to use instead. Serving others with my gift always makes me feel warm inside.
Now the question is, what do I make? There are so many choices out there. What do I choose? Normally, I would head to Pinterest and find something fun and new to make. I decided to go with an old standard instead, my vintage Better Homes and Gardens "New" Cookbook, copyrighted in 1976. It's almost as old as I am. I have one from each of grandmothers. I love the feel of having a cookbook they used time and time again.
I didn't want to have to run to the store to purchase supplies and I wanted to make something that everyone loves. I chose Oatmeal Cookies and Peanut Butter Cookies, you know, the classics. These are cookies that make you feel loved.
Here is the original recipe for the Oatmeal Cookies.
I know, kind of hard to see. Don't worry. I'll give you the real thing below. Now, I didn't have raisins or the chopped walnuts that it calls for but I did have some dried cranberries. I love oatmeal and cranberries with cinnamon. Yum! So warm and cozy. Also, the original called for shortening, which I don't usually have in my pantry. I substituted unsalted butter instead.
I use a small ice cream scooper to portion my cookie dough.
Here are your recipes. Baked them with love and share with someone special!
OATMEAL COOKIES:
1 c. unsalted butter
1 1/2 c. brown sugar
2 eggs
1/2 c. buttermilk
1 3/4 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 c. quick-cooking rolled oats (I used old fashioned steel cut.)
1 c. craisins
Cream butter, sugar and eggs together until light and fluffy. Stir in milk. Add in dry ingredients and stir together. Stir in oats and craisins. Drop tablespoons of dough 2 in. apart on cookie sheet. Bake in 375 degree oven for about 8 minutes or sides are golden and middle is set. Cool slightly and remove from pan to continue cooling.
(Or eat while still warm! That's what I would do if these weren't for the café sale.)
PEANUT BUTTER COOKIE:
1/2 c. unsalted butter
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. all purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
Thoroughly cream together butter, peanut butter, sugars, egg and vanilla. Add in dry ingredients and combine. Shape into 1 in balls; roll in granulated sugar. Place 2 in. apart on ungreased cookie sheet. Press top with fork to flatten some. (If you're going to do the pb cup thing, don't flatten it.) Bake at 375 degrees for about 9 minutes or until golden and set on top. (If you're adding the pb cup, push it down on top when you pull them out of the oven.) Cool slightly and remove from pan.
I hope y'all enjoy these oldies but goodies. Many blessings.
Pamela
