Pioneer Cookies

Okay- all you people who live in Utah- here is a pioneer recipe to celebrate Pioneer Day this Week!
This was actually on Channel 2 News a few days ago. Enjoy!

Ingredients:


1 cup Brown Sugar
1 cup Butter
1 tsp. Vanilla
4 Eggs, beaten
4 cups Whole Wheat Flour
4 tsp. Baking Powder
1 tbsp. Cinnamon
1 tsp. Allspice
3 cups Apples (finely chopped)
2 cups Raisins

Directions:

Measure all dry ingredients in a medium bowl and mix together with a spoon or spatula. Place brown sugar and butter in a large bowl and cream together. Add vanilla and eggs and beat until well mixed and creamy. Stir in the dry ingredients and then add the apples and raisins. Mix well. Bake in a 350-degree oven for 10-12 minutes. Do not over bake. You can test for doneness by inserting a toothpick. If it comes out clean they are done. Store in an air tight container. These freeze well.

Blueberry French Toast

from the kitchen of Claudette

12 slices Texas style bread (thick slices)
2 8 oz pkg cream cheese
1 c blueberries (fresh)
12 large eggs
1/3 c maple syrup
2 c milk
1/2 cube of butter

Cut crust off bread, cut bread and cold cream cheese in one inch cubes.  Grease casserole dish with butter and layer bread, cream cheese and  blueberries.
Whisk together eggs, milk and maple syrup- pour over bread mixture- refrigerate over night.
Bake at 350, covered for 30 minutes.  Remove foil and bake another 30 minutes.

Sauce:
1 c sugar
2 T cornstarch
1 c water
1 T butter
1 pkg mixed frozen berries (12 oz)

Mix water, cornstarch and sugar over medium heat for 5 minutes or until thick, stirring constantly.  Add berries, cook 10 minutes, add butter and stir until butter melts.  Serve over french toast.

Easy Gingerbread Cookies

from the kitchen of Stephanie

1 spice cake mix
2 c flour
1/3 c oil
1/2 c molasses
2 eggs
2 tsp ginger

Beat all ingredients together for 2 minutes.  Chill dough.  Roll out and cut out in desired shapes.  Bake at 375 for 12-16 minutes.