This is the best recipe for Snickerdoodles I’ve ever had. I’m very picky. I don’t like them flat and crunchy. I prefer them light and soft inside, and crisp outside.

Just like Mom’s Chocolate Chip Cookies, you have to use real butter for these to turn out well.

*Pre-heat oven to 375 degrees, lightly grease baking sheets
1 cup butter, softened
1 1/3 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1/2 cup sugar, set aside, mixed with 1 tsp. cinnamon
3 cups flour – more if dough is too sticky to roll

Beat butter and sugar (1 1/3 cup) until creamy. Add eggs and vanilla. Beat in baking soda, cream of tartar and salt. Add flour, 1 cup at a time. Roll into 1 inch balls, then roll in cinnamon/sugar mixture.

Bake for 12 minutes, then let cool 1 minute on cookie sheet. I put them on paper towels to soak up any PAM from the cookie sheet.

Makes 3 dozen.

These pancakes are so yummy – and filling! My husband’s Grandpa Wily makes these – and they are delicious! I prefer them with the real maple syrup, although you can put just about anything on them. I know Grandma and Grandpa Wily like it with pork gravy or pomegranite jam.

2 cups wheat
8 oz water
1/2 cup milk
2 tablespoons sugar
1 pinch salt
1 1/2 tsp. baking powder
2 eggs
1/4 cup vegetable oil (or less)

Mix wheat and water in a blender. Slowly add salt, baking powder, sugar, and eggs. Mix in oil, slowly. Mix for 4-5 minutes.

Cook on hot griddle, greased with PAM. Makes 15-20 pancakes.

All of these directions/measurements are approximate. Grandpa doesn’t have a recipe – this is from his memory. You can alter the amounts used to suit your individual needs/taste.

This is by far the best recipe for Chocolate Chip Cookies – ever! This is a recipe my mom made her own by tweaking other recipes just a bit. The key to it is to use real butter. NEVER, EVER use Margarine in baking – the flavor just isn’t the same.

*Pre -heat oven to 325 degrees, and lightly grease cookie sheets

2 cubes (1 cup) BUTTER
1/2 cup shortening (Crisco)
1 cup granulated sugar
1 1/2 cups packed light brown sugar
3 eggs
1tsp. lemon juice
1 tsp. vanilla (use real vanilla if you can find it – usually at specialty stores like Williams Sonoma)
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon (optional)
1 cup oats
4 cups flour
1 package (12 oz.) EACH milk chocolate and semi-sweet chocolate chips

Mix butter, shortening and sugars until fluffy. (approx. 3 minutes by Kitchenaid). Add eggs, 1 at a time, mixing well after each. Add vanilla, lemon juice, baking soda and salt and cinnamon, mix well. Mix in oats. Add flour, 1 cup at a time until well mixed. Hand stir in chocolate chips, 1 bag at a time.

Bake as directed above, for 15-19 minutes. Makes 4-5 dozen.

Well, we are back to having 1 bunny. Honey Bunny, our original bunny, has simply decided that she loves to be the princess, and only “child.” Jack and Thumper, the brothers we had adopted from the Humane Society, were very distant, and didn’t seem to want to associate with people. They preferred each other’s company, and they would not get along with Honey. Any time they would be near Honey, even if separated by a cage or glass door, fighting and foot stomping would start. It became more than I could handle, and I had to realize that maybe this wasn’t going to work out.

I sadly took the boys back to the Humane Society, and provided lots of food and treats for them. It was so hard – I cried on the way home. I’m sure that they will get a new home where they will be loved – one that will work out better for them. I really wanted this to work out, but I had to think about what was best for all the bunnies. I think one bunny at a time will work well for us. Now the next pet I want is a horse…maybe in the backyard?