Food for Thought – November 20, 2012

When you read this I’ll be busy packing for our trip to visit family in Ohio for Thanksgiving.

I am baking breads, pies and cookies to hopefully satisfy everyone’s sweet tooth.

I wish you all a bountiful Thanksgiving with family and friends.

The following cookie recipe is from Kroger.

Healthy Oatmeal Chocolate Chip Cookies

1/4 cup applesauce

2 Tbsp butter

1/3 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1 cup whole wheat flour

1 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

3/4 cup quick-cooking oats

3/4 cup dark chocolate chips

Preheat oven to 350 degrees.  Beat together applesauce, butter and sugars.  Beat in egg and vanilla.  In a separate bowl, combine flour, soda, salt and cinnamon.  Stir flour mixture into first mixture.  Mix well.  Then stir in oats, followed by chocolate.  Place rounded teaspoonfuls 2-inches apart on a baking mat on cookie sheet.  Bake 10-12 minutes.  Store in airtight container.

Yield: 18 cookies

I double the recipe as they go in a hurry.

This next recipe is what I consider a “Golden Oldie”.  It is from Virginia Bodner of Sandusky, Ohio who says her mother got it in 1910.

Family Favorite Oatmeal Cookies

2 cups packed brown sugar

1 cup shortening

3 eggs

3 cups all-purpose flour

1 tsp each baking powder, baking soda and ground cinnamon

1 cup sour milk*

2 cups rolled oats

1 cup raisins

1 cup chopped walnuts

In large mixing bowl, cream sugar and shortening.  Add eggs, one at a time, mixing well after each addition.  Combine flour, baking powder, soda and cinnamon; add alternately with milk to creamed mixture.  Stir in oats, raisins and nuts.  Drop dough by heaping tablespoons onto greased cookie sheets.  Bake at 350 degrees for about 12 minutes, or until lightly browned.  Remove to cooling rack.

Yield: 5 dozen

*To sour milk, place 1 Tbsp white vinegar into measuring cup; add milk to equal 1 cup.

Please send your recipes or recipe requests to: The Vista, 24 Peavine Plaza, Suite 104, Crossville TN or email to: [email protected]

Until next time,

Ellie