Food for Thought – June 23, 2015

I hope Dad didn’t have to do his own grilling on Sunday (Father’s Day). With all the grilling this month, I got hungry for dessert. Here is an easy cookie recipe.

Easy Lemon Cookies

1 (18.25 oz.) pkg. lemon cake mix

2 eggs

1/3 cup vegetable oil

1 tsp. lemon extract

1/3 cup confectioners’ sugar

1) Preheat oven to 375 degrees.

2) Pour cake mix into large bowl. Stir in eggs, oil and extract blend well. Drop teaspoons of dough into bowl of confectioners’ sugar.

Roll until lightly covered, put on ungreased cookie sheet. Bake 6-9 minutes.

Yield: 3 dozen cookies.

Variations:

1) Using lemon juice gives more lemony flavor.

2) For crisper cookie, push ball down and bake until browned.

3) Use carrot cake with vanilla extract and a pinch of ginger.

4) Lemon cake with strawberry extract.

I thought you should know that I was in the hospital in May. I now have congestive heart failure – but have improved.

This next cookie recipe is one I really like.

Oatmeal Raisin Cookies

1-1/2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 cup firmly packed brown sugar

3/4 cup (1-1/2 sticks) butter, softened

2 large eggs

1 tsp. vanilla extract

1-1/2 cups rolled or quick-cooking oats

1 cup raisins

1) Preheat oven to 350 degrees. Grease 3 baking sheets. Combine flour, baking powder and salt in medium bowl.

2) Place brown sugar and butter in large bowl. Beat with mixer on high until light and fluffy. Beat in eggs and vanilla. When smooth, gradually stir in flour mix until combined. Stir in oats and raisins until blended.

3) Drop dough by rounded spoonfuls 1-1/2 inches apart on baking sheets. Flatten slightly with fork. Bake until golden, about 12 minutes. Cool on sheets 2 minutes, then transfer to wire racks. Makes 32.

Changes: Replace raisins with 1 cup of 1) chocolate chips or 2) white chocolate chips, or 3) toffee chips.

This last thought is from Shirley Hile Powell.

Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie