Allan and I discovered this recipe in Grandma Reble’s collection when I went to Colorado with the McGuire’s for the first time. Since getting married, we go to Colorado every few years and usually make at least one recipe from Grandma’s collection.
As you can see from the notes, Grandma thought they were “very good”. We still make them often because they have always been one of our favorite cookies. Years later, Oma gave Andrea a very similar recipe.
In our family, we do not use butterscotch chips. If we use chocolate chips, they are “Cowboy Cookies”, but if we use M&M’s they are “Cowgirl Cookies”. I can not remember who insisted on that name change, but it was probably Andrea.
These scones were a favorite treat at Allan’s coffee shop. They are super easy to make, but also super easy to mess up.
Be sure to start with cold butter and cold whipping cream. The less the dough is handled, the better the scones will be. Feel free to make the dough and place in the refrigerator a few hours or over night before baking. Remember that a cold dough and a warm preheated oven help these scones stay nice and flakey.
Years ago, Allan owned a coffee shop. He enjoyed the people he worked with and got to know many of his guests. It was a simple shop, but the foods were good and he worked hard. This was our children’s favorite soup and often requested it when we went to visit Daddy.
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.
With zucchini growing nicely this year, Mom looked for a new recipe to use some of the extra up. She gave us a loaf of this bread that Adrian decided was a lot better than the chocolate cake we usually make because of the lemon.
The loaf Mom gave us was frozen and it defrosted very nicely. She recommended not glazing it until ready to eat. We decided to only make half the glaze and it was plenty.
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.
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.
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.
