LET’S BAKE COOK IES

Whom do you enjoy baking with?

Grandkids!!!!!!

Mom, Dad, Grandma, and Grandpa

“With my Nana”Zoe

“With my parents and siblings” - Isla

Have you ever made a funny mistake when you were baking?

“I forgot to put ingredients and my cookies were hard as rocks” - Fred

“My dad had a bet about cracking an egg on my head and I got $10.00” - Audrey

“Stealing cookies!” - Archer

“Forgetting to mix the flour into the pancakes and having powdery-filled pancakes” - Kerry

Phyllis used salt instead of sugar one time! YUCK And another time she forgot the baking powder

“Forgot to put yeast in bread.”

What cookie would you never eat?

What is your favourite memory about baking?

“The first time I ever baked” - Audrey

“Learning how to make cinnamon buns at the cabin where there was no electricity” - Kerry

“Making a banana loaf, taking them out of the oven, and eating them” - Fred

“Baking cookies in a wood-burning stove” - Vera

“Grandma made the best fudge and cookies at Christmas time.”

“I cracked an egg on the counter and it fell on the floor” - Everett

“When Mom ate all the baking” - Ava

“Making pancakes on the weekend with family”

“Making nuts and bolts “every Christmas”

“Making banana muffins with my Grandma”

If you could eat only one type of cookie for the rest of your life, what cookie would you choose?

Ginger Snaps - Sydney

Chocolate Chip - Finn

Dad’s Oatmeal Cookies - Carol

Ginger Snaps - Vera

Dad’s Chocolate Chip Cookies - Isla

Raisin Bran - Zoe

Big, Soft Ginger Cookies (Phyllis)

Ingredients x 3/4 cup butter, softened x 1 cup sugar x 1 large egg, room temperature x 1/4 cup molasses x 2¼ cup all purpose flour x 2 teaspoons ground giner

Directions

Pinwheel Cookies (Dennis)

Ingredients x 1 cup butter, softened x 2 cups sugar x 1/2 cup packed brown sugar x 2 large eggs x 3 teaspoons vanilla extract

Directions x 3 ¾ cups all purpose flour x 2 teaspoons baking powder x 1/8 teaspoon salt x 1/4 cup baking cocoa x 1 teaspoon baking soda x 3/4 teaspoon ground cinnamon x 1/2 teaspoon ground cloves x 1/4 teaspoon salt x Additional sugar for dipping each ball

1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.

2. Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12 x 10” rectangle. Refrigerate for 30 minutes.

3. Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4” slices.

4. Place 2” apart on lightly greased baking sheets. Bake at 350 degrees for 10 - 12 minutes or until set. Remove to wire racks to cool.

1. In a large bowl, cream butter and sugar until light and fluffy.

2. Beat in egg and molasses.

3. Combine Flour, ginger, baking soda, cinnamon, cloves, and salt.

4. Gradually add to the creamed mixture and mix well.

5. Roll into 1 ½ inch balls, then roll in the additional sugar. Place 2 inches apart on ungreased baking sheets. (I line mine with parchment paper)

6. Bake at 350 degrees until fluffy and lightly browned (10 – 12 minutes)

7. Remove to a wire rack to cool and enjoy!

Dad’s Cookies (Vera)

Ingredients x 1 cup butter x 1/2 cup white sugar x 1/2 cup brown sugar x 1 egg x 1½ cups flour x 1½ cups rolled oats x 1 cup coconut

Directions x 1 teaspoon baking powder x 1 teaspoon baking soda x 2 tablespoons molasses x 1 teaspoon vanilla x 1½ teaspoons cinnamon x 1 teaspoon nutmeg x 1 teaspoon allspice

1. Cream butter and sugars, add egg and beat

2. Mix dry ingredients, add to butter, egg mixture. Add rolled oats and coconut.

3. Shape into 1” balls, place 2” apart on greased cookie sheet

4. Place in 350º oven for 15 minutes

Mexican Salad

Ingredients x 1/4 cup olive oil x Juice of 2 - 3 limes x 1/4 cup chopped cilantro x 1 teaspoon cumin (or more) x Salt and pepper x 1, 19 oz can black beans (rinsed and drained) x 1 red pepper (diced) x 1 can kernel corn, drained x 1 finely chopped jalapeno pepper (optional)

Chocolate Chip Cookies (Andrea)

Ingredients x 1/2 cup butter x 1/3 cup white sugar x 1/3 cup brown sugar x 2 eggs x 1 cup flour x 1/2 teaspoon baking soda x 1/4 teaspoon salt x 6 tablespoons chocholate chips

Directions

1. Cream butter and sugars, add egg and beat.

2. Mix dry ingredients, add to butter, egg mixture. Add rolled oats and coconut.

3. Shape into 1” balls, place 2” apart on greased cookie sheet.

4. Place in 350º oven for 15 minutes.

Cabbage Roll Soup (Awid Family)

This soup has all the flavor of classic bake cabbage rolls.

Ingredients x 1 pound lean ground beef x 1 onion, finely diced x 2 teaspoons minced garlic x Salt and pepper to taste x 4 cups green cabbage, coarsely chopped x 2 carrots, finely diced x 4 cups beef broth x 1, 796 ml can diced tomatoes x 2 cans tomato sauce (regular size) x 1 - 2 bay leaves x 2 tablespoons parsley x 2 tablespoons brown sugar x 2/3 cup uncooked long grain rice x 1/2 - 1 can Aylmer Spicy Red Pepper tomatoes (optional)

Directions

1. Brown ground beef and garlic. Add onions and scramble fry.

2. Drain thoroughly. Season with salt and pepper.

3. To a large pot, add all ingredients except rice and simmer for ~30 minutes.

4. Rinse rice well and add to soup.

5. Simmer another 30 minutes or so. Enjoy!

Chinese Noodles-Peanut Butter Squares (Carol)

Ingredients x 1/2 cup peanut butter x 1 package butterscotch chips x 1/2 package Chinese Noodles (or more) x 2 cups minature marshmallows

Directions

1. Melt peanut butter and butterscotch chips on low heat, stirring

2. Remove from heat and add Chinese Noodles, marshmallows. Pack down in pan or roll into balls.

3. Let stand for 2 hours or put in fridge

4. Cut in squares