I think Summer has arrived! I have my flowers planted and my vegetable garden is in. Now bring on the hot, humid weather!
I had a couple of requests for this next recipe. Try it, if you like carmel, or salt and sweet, you will definitely like this one. I am also including a new recipe I found for Oatmeal Raisin. This recipe is soft, chewy. It will give you a “bendy” cookie.
One more thing. Thank you to all of you who have written me on the Lemon Cookies from a couple of weeks ago. Everyone has enjoyed it and one even said they “loved” it and had to make it twice in the same week. It’s one of my favorites as well.
1 1 /2 sleeves saltine crackers
1 cup butter
1 cup packed brown sugar
1 cup semisweet chocolate chips
Directions: Preheat oven to 400 degrees F. Lightly grease a 10×15 inch cookie sheet. Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers. Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top.
Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.
3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter
1 cup packed brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
1 cup chopped pecans
Directions: Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour. Preheat oven to 350 degrees F. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned. Cool for a couple of minutes then move to cooling rack. If you try to move these too soon, they will fall apart-you really need to let them cool for a couple of minutes before you try to move them.
Have a great week and keep those letters and emails coming. I love hearing from you. We’ll talk more next week. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
