My first attempt at giant cupcakes.

Got a cool new cake pan that makes giant cupcakes, so I had to try it. They turned out cute, but I think I still need some practice...

Snickerdoodles

1/2 cup shortening
1/2 cup butter
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt

Cream, sugar, shortening, and butter. Mix in eggs. Stir in sifted dry ingredients. Chill in refrigerator for 2+ hours. Roll into balls. Roll balls in 2 TBS sugar and 2 tsp cinnamon. Place balls on cookie sheet. Bake 8-10 min. at 400*F.

Quiche American

9 inch deep dish pie shell
4 oz. Swiss cheese
1 cup cooked and cubed chicken
6 eggs
1 can evaporated milk
1 tsp salt
1/4 tsp. poultry seasoning

Place cheese and chicken in bottom of shell. Beat eggs, milk, salt and poultry seasoning. Pour over chicken. Bake at 375*F for about 45 minutes or until done.

Yummy Sugar Cookies

2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup shortening (or 1/3 cup butter and 1/3 cup shortening)
3/4 cup sugar
1 egg
1/2 tsp grated orange peel
1 TBS + 1 tsp milk
1/2 tsp vanilla

Cream shortening and sugar and beat. Add eggs, milk, orange peel and milk. Beat well. Add sifted dry ingredients and stir well. Split dough and wrap in cellophane. Pat into patties. Refridgerate 3 hours. Roll out dough between lightly floured plastic wrap. Cut and bake on ungreased cookie sheet for 8 minutes at 375*F. (P.S. Wash unpeeled oranges before grating)

Homemade Bread

It is hard to be humble when I have a success like this!

Peach Cobbler

I made this last night. It was yummy hot out of the oven with ice cream. It was yummy cold this morning for breakfast.

Mom got this recipe out of the Dayton Daily News. She also got that yummy potato roll recipe the same place! Good stuff!

1 cup sugar
4 TBS butter
1 egg
1 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt

In a greased 13x9 cake pan, place 3 cups of peeled and sliced peaches. Make batter. Pour batter over peaches and spread until all peaches are covered. Sprinkle 1/2 - 3/4 cups sugar on batter. Pour 1/2 cup water over sugar and batter. Bake at 350*F for one hour.

Oatmeal Blueberry Muffins

My freezer is about 1/3 of the way full of berries and berry juice. Most of which I inherited from a friend that moved. I decided enough was enough so I am trying to use them up (I hate to throw out over $100 worth of stuff). I was pleasantly surprised to find a bag of what I thought was berry juice was actually whole blueberries. I found this recipe on the back of my canister of oatmeal and tried it. They were great! I recommend them cooled. They tasted better that way.

1 1/4 cups unbleached flour
1 cup oatmeal (I used quick oats)
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup veggie oil (I used canola)
1/2 cup water
1 egg
1 cup fresh, frozen or canned blueberries drained

Topping
2 TBS sugar
1/2 tsp. cinnamon

Preheat oven to 400*F. Grease or use paper liners 12 muffin cups. Combine dry ingredients. Sift. Add wet ingredients, stirring until just moistened. Fold in blueberries. Divide evenly among muffin cups. Combine sugar and cinnamon for topping. Sprinkle on the tops of the muffins. Bake 18 to 20 minutes or until toothpick comes out clean.