Puffed Wheat Cake

 

8 Cups Puffed Wheat Cereal - In large Bowl

In Microwave safe bowl: 

1/4 cup butter

1 Tablespoon cocoa powder

1 cup brown sugar

1/2 cup roger's corn syrup

1 tsp vanilla

Bring the butter, cocoa, sugar & syrup just to a boil in microwave.  Add Vanilla.  Pour this over the puffed wheat and mix with spatula.  Spread with slightly wet spatula into 9 x 13 inch greased pan and cool in fridge.  Enjoy!  Megan and I love this one because Kory doesn't so it actually lasts!

Grandmothers Cookies

Pre-heat oven to 375.  Makes 4 dozen cookies.
Ingredients:
2 eggs
2 cups sugar
1 cup shortening
1 cup milk
5 tsp baking powder
1 tsp baking soda
1 tsp almond or vanilla or lemon flavoring
1/4 tsp salt
Flour to make fairly stiff dough - 4 -5 cups

Cream shortening, add sugar and eggs, beat well. Then add alternatively the flour sifted with the bp, soda, salt, with the milk.  Roll out to about 1/4 inch thick and cut with floured medium sized cup or cookie cutter.  Place on parchment paper on cookie sheet and bake for 9 minutes.  Let cool.

Ice with butter icing, can be white or chocolate or tinted any colour you like.  I sprinkle with Coconut!

These don't last long. . .

Zweibach & Strawberry/Rhubarb Freezer Jam

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 Yummy - Grandma's Recipe!
 Breadmaker:  Place In order:
1 1/2 cups milk - room temperature
2 tsp salt
1 egg
1/2 cup butter
4 cups flour
2 Tbs. Sugar
2 tsp yeast
Use the dough setting.  When done place dough on floured surface.  Preheat oven to 375.
Have some melted butter handy.  On parchment covered cookie sheets.  Roll with lightly buttered hands into walnut sized pieces.  Then smaller piece on top and push down into the bottom ball.  Make sure top ball is lightly buttered so it sticks.
Place in warm spot and cover and let rise about 1/2 hour. Bake for 12 - 15 minutes or until lightly brown.  This dough can also be used for Meat Perishky.

Freezer Jam - Microwave
3 cups strawberries - sliced
2 cups rhubarb sliced (or you can use 5 cups strawberries instead)
2 cups sugar
1/8 tsp salt
Cook in Microwave in a covered casserole for 5 minutes.  Uncover and continue cooking for 30 minutes - stirring every 10 minutes.  Skim off the foam and let cool and put in freezer containers.