Minty Oatmeal Chocolate Chip Cookies

Minty Oatmeal Chocolate Chip Cookies 

  Ingredients: 

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Granulated sugar 

1/2 C. Butter 

2 Eggs 

1 C. Medium shredded coconut 

1 C. Rolled oats 

1/4 C. Mint Jelly 

1 C. Chocolate chips 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Blend flour, baking powder and baking soda together in a bowl. Set aside 

3.  Assemble rolled oats, chocolate chips, mint jelly and coconut in separate bowls and set aside 

4.  Mix together butter and sugar in a large bowl and cream butter and sugar to form a smooth paste 

5.  Add eggs one at a time to butter/sugar mixture and beat well with an electric mixer on medium speed until light and creamy 

6.  Mix in coconut, rolled oats, mint jelly and chocolate chips and beat well after each addition 

7.  Stir in flour, baking powder and baking soda to form a drop cookie dough that holds together well. 

8.  Take small amounts with a teaspoon and place on parchment lined cookie sheet for 10 minutes or until lightly browned 

9.  Wait for 5 minutes before removing from cookie sheet. Place on a wire rack to cool completely 

10.  When nicely cooled store in a container to keep fresh in storage.  

Servings:   27 Cookies 

Creamy Carrot Soup

Creamy Carrot Soup 

Ingredients: 

4 C. Sliced carrots

1 Tbsp. Fresh ginger, grated 

1/4 C. Fresh parsley, chopped finely 

Juice of 1 Lemon 

3 C. 1 % Milk 

2 C. Light cream  (6 % Fat content)

2 tsp. Salt 

3 Tbsp. Cornstarch 

Directions: 

1.  In a large saucepan of boiling salted water cook carrots over medium heat until tender 

2.  Mash cooked carrots with a potato masher and make a fine puree of them. 

3.  Place the carrot puree in a bowl and add lemon juice, fresh parsley and ginger. Stir all ingredients together.

4.  Place pureed carrot mixture in a 2 qt dutch oven with milk and cream.

5.  Over medium heat stir in cornstarch until it dissolves and keep stirring to avoid scorching on the bottom of pot. 

6.  Allow mixture to thicken over medium heat and then turn down to simmer and adjust the seasoning to suit your taste preferences.  

Servings:    5 - 6 soup bowls