Choco Mint Picnic Brownies

I ran across this recipe in the Lion House Bakery Cookbook and I had this craving for mint brownies. This isn't the exact recipe in the cookbook because I did my mint variation. I thought they turned out great and wanted to share my success with everyone. I hope you enjoy them.

4 ounces unsweetened baking chocolate
1 cup butter
2 cups granulated sugar
2 teaspoons vanilla
1/4 teaspoon mint flavoring
1 teaspoon salt
4 eggs
1 3/4 cups all-purpose flour
2/3 cup chopped walnuts
1 cup chocolate and mint chips

Preheat oven to 350 and grease 2 9-inch round pans.

In top of a double boiler or a microwave-safe bowl, melt chocolate and butter. In a medium bowl, mix sugar, vanilla, mint flavor, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate/mint chips. Bake 20 to 25 minutes. Brownies are done when a toothpick inserted an inch from center comes out clean. Allow to cool completely before cutting. Run a thin knife between pan and brownies and turn upside down. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownines; cut each round into 8 wedges. Makes 16 brownies. These brownies store and stack well, for easy portability.

Cinnamon Apple Cake

This is one of my favorite recipes. Years ago I subscribed to Cooking Light Magazine when I was trying to eat and cook healthy things for my family. This recipe comes from the October 1997 issue of the magazine. I still try to cook healthy but sometimes fall off the wagon. Too much of a good thing is always too much of a good thing. The article says that it is the cream cheese in the batter that gives the cake lots of moisture. I think the cake melts in your mouth. I served this recipe last week when we had company for dinner.

1 3/4 cup sugar, divided
1/2 cup stick margarine, softened
1 tsp vanilla extract
6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsps baking powder
1/4 tsp salt
2 tsps ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
cooking spray

1. Preheat oven to 350 degrees
2. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
3. Combine 1/4 cup sugar and cinnamon. Combine 2 TBS cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
4. Bake at 350 for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife. Yield: 12 servings.

Note: You can also make this cake in a 9-inch square cake pan or a 9-knch springform pan; just reduce the cooking time by 5 minutes.

Chocolate Marshmallow Cookies

Last night Kerry and I invited family over because Janilee, my son Jonathan's wife, is here visiting and helping to decorate our home. I wanted to make something special for my company so I made a recipe that Kerry's mother had given to me. I made a little variation due to time constraints. The cookie is very rich and the marshmallow is a surprise when you bite into it. These are Kerry's favorite cookies so I hope you will enjoy them too.

1 3/4 cups sifted cake flour

1/2 tsp soda

1/2 tsp salt

1/2 cup cocoa

1/2 cup shortening

1 cup sugar

1 egg

1/2 cup milk

1/2 cup chopped walnuts

1 tsp vanilla

36 large marshmallows, cut in half

1 can chocolate frosting, or add 5 Tbs cocoa to a can of white fluffy frosting

Sift flour, measure, sift again with soda, salt and cocoa. Cream shortening. Add sugar gradually, blending thoroughly. Add egg, beat well. Add flour mixture and milk alternately, beating after each addition. Add chopped nuts and vanilla, mix. Drop by level teaspoonsful, about two inches apart onto a well greased cookie sheet. Cookies will spread. Bake in moderate (350 degree) oven for eight minutes, top with marshmallow half, cut side down. Return to oven and bake two minutes, until marshmallows soften. Cool and frost with frosting.

Gifts from the Kitchen

I taught a class once on fun and easy gifts from the kitchen. My ideas were already made like making Chocolate Crinkle Cookies and putting them in a new dustpan. I attached a poem to the dustpan that went like this: I baked a batch of cookies and dropped them on the floor. I quickly scooped them up and rushed them to your door. One fun idea I found is to make mixes in a jar and give them as gifts. Here are a few to try.

Hot Chocolate Mix

3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar
dash of salt
Sift the ingredients into a large bowl. Pack the mix into an airtight container.

Attach this to the jar:

Hot Chocolate
Serves 1
4 Tbs. Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream

Double Fudge Brownie Mix
Dense and fudgy, these are the best brownies in the world.
2 cups sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips
Mix all the ingredients together and store in an airtight container.

Attach this to the jar:
Double Fudge Brownies
Makes 24
1 cup butter or margarine, softened
4 eggs 1 package Double-Fudge Brownie Mix
Preheat the oven to 325 degrees. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

Snickerdoodle Cookies
2 3/4 cups all purpose flour
1/4 tsp salt
1 tsp baking soda
2 tsp cream of tartar
1 1/2 cups sugar
In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.

Attach this to the jar:
Snickerdoodles
Makes about 5 dozen cookies
1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbs cinnamon
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs and beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix and continue to beat on low speed until the dough begins to form. Combine the sugar and cinnamon in a small bowl. Shape the dough into 1 inch balls and roll in the cinnamon sugar blend. Arrange on ungreased baking sheets 2 inches apart and bake for 16 to 19 minutes or until light tan. Transfer to wire racks to cool.

Strawberry Rhubarb Pie

I grow rhubarb in the garden and find that it's sour/sweet taste goes well with strawberries. My plants were huge this year and so I picked a lot of rhubarb to freeze. It is really easy...all you have to do is cut it up into 1 inch pieces, put it into containers and then put it in the freezer. So for Thanksgiving I made a Strawberry Rhubarb Pie. This is my daughter Jenessa's favorite pie.

1 -10 inch double pie crust (I used the Never Fail Swedish Pie Crust)
1 1/2 cups sugar
1/2 cup flour
1 tsp. orange peel
3 cups rhubarb, cut into 1 inch pieces
3 cups strawberries, cut up
2 TBS butter

Mix flour, sugar and orange peel together. Then mix in the rhubarb and strawberries. Pour into the pie shell and dot with butter. Place the top crust on the pie and spread milk on the top and then sprinkle with sugar. Bake in a 425 degree oven for 40 to 50 minutes.

Mediterranean Salad

I love fresh vegetables especially during the summer time. So I came up with a salad that is healthy and very Greek. The feta cheese gives it the umph that it needs while putting olive oil into the mix adds some healthy oil that the body needs for digestion. I found that I loved the mix and am thinking of adding a yogurt dressing next time I make it. This is a recipe for one person.

1 ounce of feta cheese

1/2 tomato

1/2 green pepper

1/3 large cucumber

2 TBS. chopped red onion

1 tsp lemon juice

2 tsp olive oil

dash of sea salt

Chop vegetables into bite size pieces and mix together. Sprinkle feta cheese on top then add olive oil and lemon.

Lasagne

For Father's Day this year I asked Kerry what he would like to eat for his special dinner. I thought I would make something like Chicken and Dumplings and he said that he liked that recipe but that was not his favorite. He was a little disappointed that I didn't know him well after 31 years of marriage and what he likes to eat. "Of course" I thought, "Kerry loves my lasagne."

Not any Lasagne recipe but THE Lasagne recipe that I have always made him. It is the recipe that is found in the Better Homes and Gardens New Cook Book published in 1976.

Cover via Amazon

Lasagne was always a hit at my house. I made it first the day that Jonathan was blessed for all the company that came to our home. Then there were the other celebrations like birthdays. It is probably the most popular dish in our household.

1 pound of Italian sausage or ground beef
1 clove of garlic, minced
1 Tbs. whole basil
1 1/2 tsps. salt
1 1-lb. can tomatoes
2 6-ounce cans tomato paste
10 ounces lasagne noodles
2 eggs
3 cups fresh Ricotta or cream-style cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 Tbs. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 pound mozzarella cheese, sliced very thin

Brown the meat slowly; spoon off excess fat.

Add next 5 ingredients and 1 cup water. Simmer, covered, 15 minutes; stir often. Cook noodles in boiling salted water until tender; drain; rinse.

Beat eggs; add remaining ingredients, except mozzarella.

Layer half the noodles in a 13x9x2-inch baking dish; (Yes. I know that this is a 9x9 pan but when there are two people eating, I make two smaller pans of lasagne. We eat one and freeze the other which is what I did today. So if you have a bigger crowd go ahead and make the BIG pan of lasagne like I used to when my family was home.)spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat. Bake at 375 degrees about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Serves 8 to 10.

Spicy Bean Salsa

This is a great dip to serve with chips. It is a little spicy with the jalapeno pepper so if you like things mild you can make this salsa without it.

1 can (15 1/2 oz) black eyed peas (drained)
1 can (15 1/2 oz) black beans (drained)
1/2 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup finely chopped jalapeno pepper
3 oz. or 3 cloves garlic diced
chopped fresh cilantro
1 can diced tomatoes
1/2 tsp. garlic salt
1 pkg Good Seasons Italian Dressing prepared with oil and vinegar

Combine all ingredients and mix well. Cover and refrigerate several hours. Serve with tortilla chips or over rice.

Edith's Whole Wheat Bread

My Great Aunt Edith Whittle lived on a farm in Kimberly Idaho where the Olsens settled after immigrating from Denmark in the early part of the last century. I am sure the my older children remember the birthday cards that she sent to them every year with a dollar. That one small act helped them remember her. She was very kind to us and when we went to visit her she had a picture of my sister Jan and I on the dresser in her upstairs bedroom. When we were at her home we milked the goats and poured the cream on our breakfast cereal. What a treat! Here is her recipe for Whole Wheat Bread.

Beat together:
2 cups of prepared powdered milk, scalded
1/3 cup brown sugar
1/3 cup soft margarine
4 tsp. salt
Add and beat well:
4 eggs

Mix together and let sit until yeast bubbles, about 5 minutes.
1 cup warm water
1 Tbs. brown sugar
2 Tbs. yeast

Pour into milk mixture and add 7 cups whole wheat flour. Mix together well, the dough will be sticky. Add 1 1/2 cups of white bread flour. Put in greased bowl and let rise for 1 1/2 hours until double in bulk. Knead down and let rise again. Mold into 2 loaves of bread. Let rise for 1/2 hour and then bake 45 minutes in a 350 degree oven. Brush with melted butter while hot.


Today we made stone ground wheat bread. Jayden, Ashlyn, Peyton, and Cameron were over at my house for cooking lessons on how to make bread. It takes a couple hours to make bread so we made Marshmallow Popcorn Balls while we waited. Afterwards the kids enjoyed the treats they made.

I have a lot of hard red winter wheat in storage but you can find wheat berries at the store. Bob's Red Mill sells wheat berries in the grocery store or online but you need to have a wheat grinder to make the flour.

Jayden was fascinated to find that my very old Magic Mill wheat grinder, which my mother gave to me to use over 20 years ago and I tried to give it back to her several times but she wouldn't take it, had stones inside it to grind the wheat into flour.
Jayden poured wheat into the grinder and was amazed to find after it went into the little hole that flour came out into the tray at the bottom. We made about 7 cups of flour with the 5 cups of wheat that we put into the grinder. We had a discussion about how wheat was ground a long time ago and how people took their grain to the miller to have it made into flour. Peyton said that her best friend has the last name of Miller and I said that their ancestor probably was a miller a long time ago.

After we finished making the flour we started putting the bread together. First of all we proofed the yeast in 1 cup of lukewarm water and 1 Tbs. of brown sugar. The children watched the yeast bubble and grow and then put it into the milk mixture. Cracking the eggs was a favorite thing to do and each child got to put one into the mix then Cameron added the flour.

After mixing in the wheat flour the dough is very sticky and gooey so I add white bread flour to give the dough some gluten and make it stick together. This helps the solve some of the stickiness problem too.

I use my Kitchen Aide to knead the dough for 10 minutes which is very necessary to give the bread the right texture. Letting the dough rise is the next step. I let the dough sit in a warm place an hour until it doubles in bulk. I know when the dough reaches the top of my bowl that it is double.

There is a trick to making a beautiful loaf of bread and so I demonstrated how to do it with the first loaf and then Jayden did the second loaf. I thought she did a very good job.

First the bread is rolled with a rolling pin to get all the big bubbles out. We made sure that it was put on a well floured surface because the bread dough is still a little bit sticky. I turned the dough over a couple times to make sure that it was floured. Jayden rolled it into a rectangle and then rolled it the long way to form the bread. After the roll was made Jayden pinched the end to the dough to seal the loaf. Then she turned the ends towards the center and pinched them to the loaf. She did a really gread job putting it into the greased loaf pan.

Look at how well formed Jayden made her loaf. I couldn't tell the difference between the two loaves. The bread was given time to rise for a half an hour then it was ready to go into the oven. The smell of bread baking permeated the house and we couldn't wait to taste it.

Marshmallow Balls

My nieces and nephew, Cameron, Jayden, and Ashlyn, came over today for cooking classes. Popcorn balls were on our list today. I found these cool strawberry/vanilla marshmallows at Walmart in the Mexican food section. The taste of strawberry with peppermint was pretty good when we finished. At the beginning of our popcorn making session Ashlyn and Jayden had to try the marshmallows out and they passed their inspection.So we put the whole bag into the pot with the margarine and Ashlyn watched it melt. She knew when they were ready so she added the popcorn to the gooey marshmallows. Then I stirred them up. The marshmallow balls turned out to be a pretty pink color. Next I crushed some candy canes that I had saved from an after Christmas sale in the blender and we were ready to make our popcorn balls. Because the marshmallow balls were hot I made the balls first and then let the children handle them when they were cool. The marshmallow balls are very sticky so we sprayed their little hands with PAM. It worked really well to keep the marshmallow balls from sticking to their hands and the children thought it was great.
Next the children rolled the marshmallow balls in the crushed peppermint candy. The candy part of this was a hit with them. The marshmallow balls were now covered with a fine coating of peppermint. I had a piece of waxed paper ready for the children to put their popcorn balls on.Eating the popcorn balls was the best part. Cameron rated them as a 10 on a scale from 1 to 10.

1 pound bag of marshmallows (I used the El Mexicano Strawberry-Vanilla marshmallows from Walmart)
1/4 cup butter
3 quarts of popped popcorn
3 (3 to 4 inch) hard-candy sticks, crushed (peppermint candy canes)

Heat marshmallows and butter in top of double boiler or over low heat until melted and smooth. Pour over popcorn and mix well. Let stand several minutes before forming into balls. Roll in crushed candy. Makes 12 balls.

Taco Soup

This recipe was prepared for our Book Club by Nancy Perkins. Nancy is the lady standing in the back row at the far left. I thought the soup was delicious.

1 lb hamburger
1/2 onion (diced)
2 large cans stewed tomatoes (diced)
1 can tomato sauce (8 oz)
1/2 pkg Mild Taco Sauce
2 cans beans (kidney or black)
1 16 oz pkg frozen corn
1 teaspoon salt
1 tsp sugar
1 can water

Brown hamburger with onion and then add all the other ingredients. Cook on the stovetop about 1/2 hour. Add 1 pkg of Hidden Valley Ranch Mix and 1 cup sour cream.

Porcupine Meatballs

My mother Joan Olsen used to make these and this is one of my favorite recipes of hers. These meatballs are delicious!

1/2 cup onion
1/2 cup soda cracker crumbs, (blend in blender)
1/4 cup uncooked rice
1/4 cup green pepper
1/2 cup celery
1/2 cup canned milk
3/4 lb. hamburger
parsley and garlic salt to taste
1 egg
salt and pepper to taste

Mix all ingredients together and form into meatballs. Brown and then add 2 cans of tomato soup diluted with 1 1/2 cans water. Cook slowly for 1 to 1 1/2 hours.

Yogurt in an Electric Skillet

Yogurt is easy and inexpensive to make yourself and homemade yogurt can be sweetened with fresh fruit or even your own homemade jam just to your taste. 

1 quart of 2% or skim milk 

1/2 cup instant nonfat dry milk 

3 Tbs. plain yogurt (with cultures), room temperature 

Put 1 cup of milk in small bowl, add dry milk, and stir until dissolved. Rinse a 2-quart saucepan with water to help prevent the milk from sticking and pour in remaining 3 cups of milk and dissolved dry milk. Mix well. Heat milk over low heat to 200 degrees F. Remove from heat and cool to 108 degrees F. Remove protein film from the top of the milk. In a small bowl stir yogurt until creamy. Mix about 1/3 cup of warm milk into yogurt. Blend until smooth. Stir yogurt-milk mixture into remaining milk. Mix well. Pour into 4 10-oz custard cups. Cover each with plastic wrap and arrange evenly in electric skillet. Pour warm water one-inch deep around custard cups, adjust lid onto skillet, and turn thermostat to lowest heat that turns light on. Let yogurt remain undisturbed 4 to 6 hours or until set. Remove and refrigerate.

Whole Grains

Whole grains include rice, white, corn, oats, barley, quinoa, sorghum, spelt, rye, and popcorn when these foods are eaten in their whole state. Disease fighting phytochemicals and antioxidants abound in whole grains and they are a better source of these key nutrients than fruits and vegetables. Some valuable antioxidants in whole grains that are not found in fruits and vegetables are B vitamins, vitamin E, magnesium, iron, and fiber.

There is clear medical evidence that whole grains reduce the risk of heart disease, stroke, cancer, diabetes, and obesity. Whole grains also can lower cholesterol levels. People who eat three servings a day have been shown to reduce their risk of heart disease by 25 to 36%, stroke by 37%, Type II diabetes by 21-27%, digestive system cancers by 21-43%, and hormone related cancers by 10 to 40%. The health benefits of eating whole grains are tremendous.

Preserving Grains' Nutritional Value

Knowing how to store whole grains will be beneficial in keeping the nutritional value until you are ready to use them. Storing grains in a dry location is very important as also is using containers with tight fitting lids to keep the bugs out. Different grains require different methods of storage.

Oats should be kept in a dark location. Ideally if you live in a humid location this grain should be kept in the refrigerator. Oats will keep up to a year this way. Whole oat groats are most likely to become rancid so this is the best method of storage.

Pasta can be stored in your cupboards for months or longer if kept in air tight containers. Be careful about storing pasta in see through containers because it will lose B vitamins. It is better to keep them away from the light and sealed tight.

Cereal should be stored in a dry location. Make sure that you keep the inner bag tightly folded to keep out bugs or even better yet transfer the cereal to a tightly sealed storage container. Cereal that is refrigerated will keep longer in humid conditions.

Wheat germ will go rancid easily because of the fat content. Store opened wheat germ in the refrigerator in a tightly sealed container. Fresh wheat germ should smell like toasted nuts, not musty. It will keep for about a year in the refrigerator if it is sealed tightly.

Whole wheat breads that do not have preservatives can be refrigerated but they will not stay fresh as long. The bread should be kept tightly closed in a plastic bag. Bread can also be frozen to preserve it longer.

Rice is also best stored in a cool dry place away from light and heat. Brown rice is more perishable than white rice. It keeps only about six months, longer if refrigerated.

Raspberry Pie

Once in a while a person gets published in the newspaper and this recipe is the one that made me famous in Vancouver. I submitted it to The Columbian in a recipe contest one year and they loved it. This is a very easy to make recipe.

1 1/2 cups water
10 oz frozen raspberries (I use the ones from my garden)
1 cup sugar
6 Tbs cornstarch
1 9 inch pie shell, baked

Bring 1 cup of water to a boil and add the raspberries. Mix cornstarch in 1/2 cup water and stir in. Boil 1 minutes until thick. Cover and cool this mixture and then pour it into the pie shell. Serve with whipped cream.

Chicken and Noodles

There is nothing like homemade chicken and noodles! Although this recipe is time consuming, it is worth the effort.

Cook 1 disjointed chicken (1 1/2 to 2 hours) in water with the following;
1 1/2 tsp salt
small onion
1 carrot, sliced
1 rib celery, sliced
few sprigs of parsley
1 or 2 cloves
1 or 2 allspice
2 or 3 peppercorns
tip of 1 bay leaf
1/4 tsp mace

After the chicken is tender, separate the chicken from the broth. Remove the skin and bones and discard. Cut the meat in bite size portions and return it to the stock to absorb the flavor as it chills in the refrigerator. As the fat hardens, remove and discard the excess. Make the noodles about 1 1/2 hours before serving time. Reheat the broth ahd chicken to boiling. Drop in noodles and cook. Serve over mashed potatoes.

Noodles

2 eggs
1 Tbs milk or cream
1/2 tsp salt
1 1/4 cup flour

Stir together all ingredients into a stiff dough and roll out quite thin using plenty of flour. Let the dough stand 1 hour or until dry. Roll as a jelly roll or leave flat and cut with a noodle cutter or in thin 1/4 inch strips 2 or 3 inches long. Shake out and add to the boiling broth. Cook about 10 - 15 minutes. (The noodles will puff up as they cook.)

Colonial Williamsburg Chicken and Dumplings

Aunt Dixie gave me this recipe that comes from Williamsburg Inn in Colonial Williamsburg Virginia. It is a simple colonial recipe that is not hard to make but delicious to eat. This hearty meal will fill you up fast.

1 stewing chicken (4 to 5 pounds)
1 small onion, sliced
1 carrot, sliced
2 ribs of celery with leaves, chopped
1 tsp salt
4 Tbs butter or chicken fat
6 Tbs flour
1/8 tsp paprika
1/2 cup light cream
white pepper to taste

Simmer the chicken, onion, carrot, celery, and salt in enough water to cover the chicken until the chicken is tender and the meat is separating from the bones (1 1/2 to 2 hours). Remove the chicken from the broth and cool. When it is cool enough to handle, remove the skin and bones and dice the chicken. Strain the stock and add enough water to make 1 quart if necessary.

Melt the butter or chicken fat in a heavy saucepan. Stir in the flour mixed with the paprika. Add the chicken stock gradually, stirring constantly; cook for 2 minutes. Add the chicken, cream, and pepper and adjust the seasoning to taste. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.

Dumplings

2 cups all purpose flour
1 tsp salt
1 Tbs shortening
3/4 cup milk

Sift the dry ingredients three times. Blend in the shortening with a pastry blender or fork. Add the milk and mix well. Dip a tsp into cold water and then into the cough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.

Fortune Cookies

Jonathan came home one day when he was 12 with a fortune cookie recipe written in his own hand. I kept the memory of this moment by preserving the recipe as he wrote it. The cookies were fun for him to make and I hope you will have as much fun opening the fortunes.

1/2 cup of melted butter
3 egg whites
3/4 cup sugar
1/8 tsp salt
1 cup of flour
1 tsp of vanilla
2 Tbs water

Materials
a pencil and paper
sissors
a large bowl
a saucepan
measuring cups and spoons
a cookie sheet
a clean empty egg carton
a spatula


Mix egg whites, sugar, and salt in a bowl. Then one at a time stir in flour, vanilla, butter, and water. Put batter in fridge for 30 minutes then preheat oven to 350. Write 48 fortunes. Grease cookie sheet and take batter out of the refrigerator. Put 2 tsp of batter on cookie sheet and spread into 2 small circles. Repeat until 48 cookies are made. Cook 3 to 5 minutes ot until edges turn brown. Fold (with fortune) while still soft. Put in egg carton.

Easter Bread

This is a traditional bread made during Easter. The bread is baked in round coffee cans or you can bake it in a bundtpan. After it is baked you drizzle the bread with a lemon glaze. Saffron in the bread gives it a pretty yellow color.

2 cups water with 1 Tbs. dehydrated potatoes
3/4 cup sugar
1 cup shortening
4 beaten eggs
1 tsp salt
1/2 cup sweet cream
2 pkg yeast
1 cup raisins
1 pinch saffron
7 cups flour

Cream sugar and shortening. Add beaten eggs and beat until lemon yellow. Add raisins, saffron, potato water and yeast. Mix with flour and knead well. Let rise twice until double and punch down, form and then put the dough into greased pans (coffee can, loaf pan, or bundt pan). Frost with a lemon glaze.

Hot Chicken Salad

This is a variation on the Chicken Salad that my mother Joan Olsen used to make. The salad serves 10 to 12 people so it is good for a larger gathering.

3 cups diced cooked chicken
1 1/2 cups cooked rice
4 hard cooked eggs
3/4 cup slivered almonds
1/2 tsp salt
1 cup mayonnaise
2 cans cream of chicken soup
1 1/2 cups diced celery
4 Tbs lemon juice
1 1/2 Tbs minced onion

Mix all ingredients and put in a 9 x 13 inch pan. Cover the salad with 1/2 cup of shredded cheddar cheese and 1 cup crushed potato chips. Bake for 30 minutes at 350.