Del Oro Spinners and Weavers Guild: May 2008

Del Oro Cooks!

Karn's Ice Box Pickles
2-ish qts cucumbers, sliced thinly
1/4 c salt
2 medium onions, sliced thinly
1 green pepper, sliced thinly
ice

Cover cucumbers with salt and ice and let stand 2 -3 hours. Rinse and drain; add onions and peppers.

Mix 1 tsp celery salt, 2 tsp mustard seed, 1 c white vinegar, 2 c sugar. Pour over cucumbers and stir. Chill and serve.

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PJs Blue Ribbon Buffalo Chip Cookies
(Kathy Mc)

2 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c unsalted butter, softened
1 c granulated sugar
1 c dark brown sugar, packed
2 large eggs, room temp
1 tsp vanilla
1 c old fashioned rolled oats
1 c rice krispies
1 c semisweet choc chips
1/2 c toasted pecan halves, chop coarsely
1/2 c toasted cocnut

Preheat oven to 350 & lightly butter 2 cookie sheets.

In medium bowl, sift together flour, baking power, baking soda, salt.

In large bowl, mixing at low speed: gradually beat sugars into softened butter for 2 - 3 minutes, until completely combined and creamy. Beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture. Add the oats, krispies, choc chips, pecans and coconut and stir till well combined.

Using an ice cream scoop with a 1 tbl capacity, measure the dough and drop six scoops onto each of the prepared baking sheets, leaving 3 inches between cookies. Bake 12 - 14 minutes, until lightly browned on edges but still slightly soft in center. Cool 3 -5 minutes on pan before transferring to wire racks.