Thursday, September 4, 2008

NO Bake Chocolate Cookies aka Prayer Cookies

It was the end of summer. The vacation bible school exceeded even our highest hopes. Every class in the modest two classroom Independent Baptist Church was overflowing. Two large tents had been brought in, and three buses to hold all of us. I think every kid in the town was there that year. The teenage girls were being taught Christian Charm School classes. The boys were being taught archery and drivers ed. I think there was even an over lap between our Vacation Bible School and the local 4-H program. To keep all these kids in snacks the Elder women in our town were busy in the kitchens at home between the classes whipping up their favorite cookie recipe.
My favorite was Mrs K's Prayer Cookies. I asked her one day why they were called Prayer cookies and she replied that she always said a prayer that they would come out right. After making these, for many years I can see what she meant. But, no matter how they turn out, remember that they are always good. If you have a need for Chocolate cravings to be satisfied quickly, always keep these back to basic cooking ingredients in the pantry shelves.

5 Table Spoons Cocoa
(I always add a couple more)
2 Cups Sugar
3 1/2 Cups rolled oats
1/2 Cup Milk
1 Teaspoon Vanilla

Combine coca, sugar, milk, butter. Bring it to a rolling boil. Stirring Constantly. Add Oats
drop on wax paper to cool.
The reason one needs prayer for these cookies: The longer you cook the melter sugar mixute
the harder and dryer the cookies will cool too.
Cookies made with oleo instead of butter will tend to me moister.
You can also add mint flavoring instead of vanilla. Be creative, I some times add Peanut Butter.

Monday, September 1, 2008

HomeMade Biscuit Mix

This biscuit mix works with any recipe you have from a box of Bisquick Mix. I prefer Crisco Shortening it seems to work the best. You will saving money from using this homemade Biscuit Mix that the extra cost of Crisco Shortning will be absorbed in no time.
You will want to "cut in" the Crisco to the dry ingredients. A pastry blender can be purchased for less then 5 dollars at discount and some grocery stores. If you do not have a a pastry blender two knives will work. I have also used a food processor that was fantastic.
You will also want a sifter. It is impossible to have quality pastry of any kind with out sifting the dry ingredients, if the recipe calls for it. The finished product should be the same consistency of course corn meal.

8 cups flour
Re-sift with:
3 1/2 Teaspoon salt
3 Tablespoons baking powder

Cut into these ingredients until the mixture is like coarse cornmeal
1 Cup Crisco Shortening

Place this mix in a covered car in a refrigerator. It will keep for a month.

2 Cups of the homemade biscuit mix
Work in to with a fort to make a doough that will handle easily
3/4 cup milk

Knead the dough for 1/2 minute on a lightly floured board. Roll or pat it out
to the desired thickness. Cut it out with a biscuit cutter. If you do not have biscuit
cutter a water glass dipped in flour will work just as well.
Bake the biscuits in a pre-heated hot oven at 425* for about 15 minutes.