Scotcheroos

Preheat oven to 375

1 1/4 cups flour
1 tsp. baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup (2 sticks) butter softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3 cups oats
1 2/3 cups butter scotch morsels

Cream butter and sugars. Add beaten eggs, vanilla.
Mix dry ingred. and add to butter mixture. Mix.
Add oats and morsels-mix.


7 to 8 min for chewy cookies

9 to 10 for crisp cookies



At our home school group this past Friday my friend (K) made these and I really liked them. Believe it or not I have never tried Scotcheroos before; or if I have I do not remember.

Apple Pancakes

Apple Pancakes

1/4 c butter (1/2 stick), divided

4 eggs

1/4 tsp. vanilla extract

3/4 c all-purpose flour

3/4 c milk

1/2 tsp. salt

2 med. baking apples, peeled and thinly sliced

3 TB. cinnamon sugar, divided

Preheat oven to 400 degrees.

Divide butter between 2 9in. pie plates and put in oven to melt butter.

Rotate pie plates to cover bottom and sides of plates with melted butter.

Beat eggs, vanilla, flour, milk, and salt on med. speed for 1 min. (I just beat the mixture with a wisk, not a hand mixer)

Toss apples with 2 TB. cinn/sugar and arrange 1/2 apples in each pan, single layer, covering bottom.

Pour 1/2 the egg mixture (1 cup each) over apple slices in ea. pan.

Sprinkle with remaining cinn/sug. over the batter.

Bake until puffed and golden brown-20-25 min.

Serve right away with warm maple syrup.

I made these for lunch today. Very delicious!

A Recipe for You

~Pumpkin Scones~

2 c. flour (all-purpose)

1 1/2 t. baking powder

1/2 t. salt

1 1/2 t. pumpkin pie spice

6 T. butter

1/3 c. pumpkin puree (fresh or canned)
1/3 c. heavy cream

6 T. brown sugar

1 t. vanilla

The key is cold ingredients.

Cut the butter into pats and put back in the fridge.

Measure the flour, baking powder, pumpkin pie spice, and salt in bowl,

and put that bowl in the fridge as well.

In another bowl, combine pumpkin puree, cream, brown sugar, and vanilla.

Mix well. Put in fridge.

Remove flour and butter from fridge, and cut the butter into the flour mixture

using a pastry cutter until the flour is coarse crumbles.

Add in the pumpkin mixture from the fridge, and stir just until everything is moist.

Turn dough out onto flour-dusted surface.

Knead just enough until everything sticks together.

Form into a circle approximately 1 inch thick.

Cut into 8 pie pieces.

Place on baking stone or parchment lined sheet.

Don't let the scones touch each other.

Bake for 15 min. at 425. or until done.

Molasses icing: Combine 1 T. molasses, 1 T. milk, 1/2 t. ground ginger,

and enough powdered sugar to make a thick icing.

Drizzle over the top of the scones once they've slightly cooled.