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August 25, 2014
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Plains Edition Recipes 8-16-14


Peanut Butter Honey ‘N Oatmeal Cookies
Sharon Raasch, Imperial, Neb.
2 c. Quick cooking oats
2 c. All-purpose flour
1 t. Baking powder
1 t. Baking soda
1/4 t. Salt
1 c. Margarine
1 c. Cream peanut butter
1 Tbsp. Honey
1 c. Sugar
1 c. Brown sugar, firmly packed
2 Eggs
1/2 c. Golden raisins, optional
1/2 c. Pecans
Preheat oven to 350 degrees. Combine oats, flour, baking powder, baking soda and salt in a small bowl and set aside. Beat margarine with peanut butter and honey in a large bowl with a wire whisk until smooth. Beat in sugars, then eggs until blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes. Drop dough by rounded tablespoonfuls, 2-inches apart on ungreased baking sheets. Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

Jello Cookies
Kay Bedlan, Lewellen, Neb.
1/4 c. Oleo
1/2 c. Vegetable shortening
1/2 c. Sugar
2 large Eggs
1 t. Vanilla extract
1 t. Salt
1 t. Baking powder
2-1/2 c. Flour
1 (3 oz) pkg. Jello
1/2 c. Sugar
Cream oleo, shortening, sugar and Jello. Add eggs and vanilla and beat until well mixed. Add flour, salt and baking powder; mix well. The dough should be soft but not sticky. Roll dough into balls. Roll dough balls in sugar to completely cover. Place on cookie sheet, press down once with a fork. Bake at 350 degrees for 10 minutes.

Three Ingredient Cookies
JoAnn Parker, Cozad, Neb.
1 (18.25 oz) box Cake mix
2 Eggs
1/3 c. Vegetable oil
Heat oven to 375 degrees. Mix ingredients together. Put 1-inch glob on cookie sheet1-inch apart. Bake 7-9 minutes or until the edges start to turn brown.




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The Fence Post Updated Aug 25, 2014 02:49PM Published Nov 24, 2014 02:19PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.