Ingredient: egg

Cow Chip Cookies

We discovered this recipe many years ago in a cookbook at Grandma Reble’s house. I do not know the name of the cookbook, but it has a bright pink cover and it is a collection of recipes from different people in CO. We try new recipes from this book every time we visit Grandma’s house.

These are larger cookies, so we usually make a half batch.

Andrea showing off a cow chip before our cow chip throwing contest.

Peanut Butter Cookies

This is the first recipe that Megan learned to make on her own. She loves peanut butter, so she quickly memorized the recipe. This has turned into “her” specialty and she asks to make it often.

To make it different, Megan will sometimes add mini chocolate chips, or add melted chocolate to the top.

Chocolate Chip Cookies

August 4th is National chocolate chip cookie day.

For some reason, I did not bring a chocoate chip cookie recipe when we moved to Slovakia.  My friend, Joan Britton, gave me this recipe and told me the dough was really thick (her recipe called for one egg), but was the best recipe.  I could not find chocolate chips there, so I just cut up chocolate bars.

We took them to work to share and I often left out the chocolate for our friend who was allergic to it.  The cookies are still very good without chocolate!

When we moved overseas again, the eggs were smaller and we discovered two eggs worked very well.  We also could not find brown sugar, so we started using molasses instead.  Even though we can get brown sugar here, we prefer being able to adjust the molasses to our own personal tastes.

Chocolate Cake with Zucchini and Chocolate Chips

This is a moist, light chocolate cake. It is simple to make and tastes great plain or with whipped cream on top. While we usually serve it for dessert, the kids often ask for it for breakfast also.

The zucchini is well hidden in the cake and is a great way to use up some extra zucchini from your garden. We have been enjoying this recipe since Mom M. discovered it 2012.

Cornmeal Raisin Bread

I do not remember when I was given this recipe from Mom M. If you use yellow corn meal, the bread will have a light yellow tint.

Megan thinks it tastes like hot cross buns but without the icing.

Grandma Bea’s Sour Milk Cupcakes

Grandma Bea gave me this recipe many years ago. I was in Boston at the time and must have asked how to use up some sour milk we had.

For some reason, these cupcakes stick to cupcake liners. You can use them if prefer, but it is better to bake these in unlined muffin pans that have been greased and floured with cocoa powder.

The cupcakes are good plain or lightly glazed.

Lebkuchen

Ginger cookies are a favorite of ours. This one is easily our favorite recipe for gingerbread men. We discovered the recipe in 2011 while studying Germany and this was one of the recipes we continue to make.

While they are very good plain, they are fun to decorate. It is best to decorate the day you plan to eat the cookies.

Strawberry Shortcake

This is a sweet, but not overly sweet shortcake. It makes a great base for strawberries or other favorite berries. While we often use whipped cream with this, vanilla ice cream also works well.

Sugar Cookies

This is our favorite sugar cookie recipe. It is a flat, crisp cookie that is great for decorating. We usually use lemon extract (or 1/2 tsp lemon peel), but almond extract is good in these cookies also.