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1 C butter 1 C white sugar 1 C brown sugar 1 egg 1 ½ C flour 1 ¼ C rolled oats ½ tsp. baking soda 1 tsp. baking powder 1 C coconut Cream the butter, sugars and egg. Combine the flour, baking powder, baking soda, rolled oats & coconut and add to the butter mixture and mix well. Form the dough into small balls and place on parchment lined cookie sheets and press down with a fork. Bake at 375°F for about 8 – 10 minutes.

2 pkges. (1/4 ounce each) active dry yeast 2 C warm milk (110° – 115°F) 2 large eggs 1/3 C softened butter ¼ C white sugar 1 ½ tsp. salt 1 tsp. cinnamon ¼ tsp. allspice 6 – 7 C flour 1 C raisins 1 large egg yolk 2 tbsp. water ICING: 1 ½ C icing sugar Milk In a small bowl, dissolve the yeast in the warm milk. In a large bowl, combine the eggs, butter, sugar, salt, spices, yeast mixture and 3 C flour and mix with the dough hook until smooth. Stir in the raisins and the remaining flour and mix to form a soft dough (dough will be sticky). Turn out onto a floured surface and knead until the dough is smooth and elastic (takes about 6 – 8 minutes). Place the dough in a greased bowl and turn once to grease the top. Cover with a tea towel and let rise in a warm place until doubled (takes about 1 hour). Punch down the dough and turn onto a lightly floured surface. Divide and shape into 30 balls and place 2ʺ apart on prepared baking sheets. Cover with tea towels and let rise in a warm place until double (takes about 30 – 45 minutes). Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water together and brush over the tops of the buns. Bake at 375°F for 15 – 20 minutes or until golden brown. Remove from pans to wire racks to cool slightly. For the icing, mix the icing sugar and enough milk to reach the desired consistency. Pipe a cross on top of each bun.

2 lbs. medium or baby carrots, cut into 1” pieces ½ C brown sugar ½ C orange juice 2 tbsp. butter ¾ tsp. cinnamon ½ tsp. salt ¼ tsp. nutmeg 4 tsp. cornstarch ¼ C cold water In a slow cooker, combine the first 7 ingredients. Cook, covered, on low for 4 – 5 hours or until the carrots are tender. In a small bowl, mix the cornstarch and water until smooth and gradually stir into the carrot mixture until the sauce is thickened (about 1 – 2 minutes).

1 C mayonnaise 1 C buttermilk 1 C grated medium cheddar cheese ¼ C onion flakes ¾ tsp. garlic salt 1/3 C bacon bits Combine all of the ingredients together and mix well. Chill for 30 minutes. Serve with fresh vegetables or crackers.

3 ½ C mashed sweet potatoes 3 tbsp. soft butter ¼ C milk ¼ C orange juice 2 eggs, well beaten ½ C white sugar 1 tsp. vanilla ½ tsp. salt ½ tsp. cinnamon ½ tsp. nutmeg Topping: ½ C flour ¼ C soft butter ¾ C brown sugar ¾ C chopped pecans Preheat oven to 350°F. Combine the sweet potatoes, 3 tbsp. butter, orange juice, eggs, vanilla, white sugar, salt, cinnamon & nutmeg and mix well and place mixture in a prepared baking dish. Topping: Mix together the flour, ¼ C butter, brown sugar and pecans. Sprinkle the topping over the sweet potatoes. Bake at 350°F for 45 minutes.

3 eggplants, peeled & thinly sliced 2 eggs, beaten 4 C Italian seasoned breadcrumbs 6 C spaghetti sauce, divided 1 (16 ounce) package shredded mozzarella cheese ½ C grated Parmesan cheese ½ tsp. dried basil Dip eggplant slices in egg, then in breadcrumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9×13” baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake at 350°F for 35 minutes, or until golden brown.

6 C shredded cabbage 1 C chopped peanuts ½ C mayonnaise ¼ C sour cream 2 tbsp. white sugar 2 tbsp. vinegar Combine the cabbage and peanuts. Combine the mayonnaise, sour cream, sugar & vinegar and mix well. Stir into the cabbage and mix well. Refrigerate.

2 C sliced turnip 2 C sliced apples 1 tsp. salt ½ tsp. pepper 1 tbsp. brown sugar ½ tbsp. butter Combine turnip, apples and seasoning. Arrange in a prepared baking dish. Sprinkle with brown sugar and dot with butter. Cover and bake at 350°F for 1 ¾ hours.

½ C melted butter 2 eggs ¾ C flour ¼ tsp. baking powder ¾ C white sugar 1 tsp. vanilla 2 tbsp. cocoa 3 C miniature marshmallows Topping: 1 C chocolate chips 1 C peanut butter 1 ½ C Rice Krispies Combine the first 7 ingredients, mix well and place in a greased 9X13ʺ pan and bake at 350°F for 15 minutes. Remove from the oven and cover with the marshmallows. Return to the oven for 3 minutes. Topping: melt together the chocolate chips and peanut butter. Stir in the Rice Krispies. Spread the mixture over the marshmallows. Refrigerate.

4 pork chops Salt & pepper ¾ C tomato juice ¼ C maple syrup ½ tsp. dry mustard ¼ tsp. ground cloves 1 tbsp. vinegar Brown the pork chops and sprinkle with salt & pepper. Place in a baking dish. Bring the remaining ingredients to a boil. Pour over the chops, cover and bake at 350°F for 1 – 1.5 hours.

5 C sliced Yukon gold or other yellow potatoes, thinly sliced 4 cloves garlic, minced 1 ½ C shredded Swiss cheese 1/3 C chopped onions 1 tsp. salt ¼ tsp. pepper 1 C whipping cream Prepare a 2 qt baking dish. Layer half of the sliced potatoes and half of the onions in the dish. Sprinkle with half the cheese, garlic, salt & pepper. Repeat the layers. Pour the whipping cream over the top. Bake, covered, at 350°F for 1 hour. Uncover, and bake for 15 – 20 minutes or until the potatoes are tender and the top is golden brown.