Monday, February 21, 2011

Carrot Cookies

This recipe is from Grandma Polly Brady (my husband's great-grandmother), passed to us through Patty Hawks (our Aunt).  Even though my toddler HATES carrots, she LOVES these cookies. 
1 c. cooked carrots, mashed
1 c. shortening
3/4 c. sugar
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. lemon juice

What to Do:
1.  Cream together shortening, egg and sugar.  Add carrots and mix.  Then add remaining ingredients.
2.  Drop by teaspoon onto lightly greased cookie sheet.  Press lightly in the center with a wet finger.
3.  Bake 8-10 minutes at 400*F.

Juice 1 large orange and add enough powdered sugar to make it the right consistency.  Frost cookies while still warm.  (This is really more like an icing.)

German Pancakes

Whenever these are made, not a morsel remains at the end of the meal.  This yummy recipe is from the Holt family (relatives of my husband). 
6 eggs
1 c. milk
1 c. flour
1/4 tsp. salt
5 Tb. butter

What to Do:
1.  Beat eggs until lemon yellow.
2.  Add flour, milk and salt.
3.  Melt butter and pour in a 9 x13 pan.  Top with the egg mixture.
4.  Bake for 15-20 minutes at 450*F.

Crescent Pizza Pockets

This is a Pillbury recipe, and it's just plain yummy!
1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
1/4 c. pizza sauce
3/4 c. shredded mozzarella cheese
1/2 c. sliced pepperoni (24 slices)
1 tsp. grated Parmesan cheese

What to Do:
1.  Heat oven to 375*F.  Unroll dough on cookie sheet and separate into 4 rectangles.  Press each into 6x4 inch rectangle, firmly pressing perforations to seal.
2.  Spread 1 Tb. pizza sauce on half of each rectangle to within 1 inch of edge.  Sprinkle each with 3 Tb. cheese; top with 6 slices peperoni.  Fold dough diagonally over filling; firmly press edges with fork to seal.  Sprinkle each triangle with 1/4 tsp. grated cheese.  With fork, prick top of each to allow steam to escape.
3.  Bake 13-15 minutes, or until deep golden brown.  Serve warm.