BIG CHEWY OATMEAL-RAISIN COOKIES Makes 16 to 20 large cookies If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it's not a necessity. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack. Ingredients: 2 sticks (1/2 pound) unsalted butter, softened but still firm 1 cup light brown sugar 1 cup granulated sugar 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon freshly grated nutmeg 3 cups rolled oats 1 1/2 cups raisins (optional) 1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. 2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins. 3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving. DATE OATMEAL COOKIES Substitute 1 1/2 cups chopped dates for the raisins. GINGER OATMEAL COOKIES Omit raisins and add 3/4 teaspoon ground ginger. CHOCOLATE CHIP OATMEAL COOKIES Substitute 1 1/2 cups semisweet chocolate chips for the raisins. NUT OATMEAL COOKIES Omit raisins, decrease flour to 1 1/3 cups, and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender. ORANGE AND ALMOND OATMEAL COOKIES Omit raisins and add 2 tablespoons minced orange zest (remove zest with peeler, being careful to leave behind any white pith) and 1 cup toasted chopped almonds (toast almonds in 350-degree oven for 5 minutes) along with oats. Sue

Kentucky Butter Cake Ingredients: 3 cups unbleached all-purpose flour 2 cups white sugar 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk or 1 cup sour cream 1 cup butter 2 teaspoons vanilla extract 4 eggs 3/4 cup white sugar 1/3 cup butter 3 tablespoons water 2 teaspoons vanilla extract Directions: 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. 2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. 3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. 4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil. From The Busy Bee Keepsake Collection Sue

I haven't tried this yet, but I usually like Tyler's recipes. I may leave out the bacon, or at least part of it. SPINACH BACON LASAGNE (Tyler Florence) 1 pound ricotta cheese 8 ounces finely chopped spinach, drained 1 tablespoon Romano cheese 2 eggs 16 no-boil lasagna noodles Sauce: 1/4 cup unsalted butter 1/4 cup all-purpose flour 3 cups whole milk, warmed 1/4 teaspoon ground nutmeg 1/4 teaspoon red pepper flakes 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 cup grated Gruyere cheese 1 cup grated Parmesan 1/4 cup heavy cream 2 cups shredded provolone 1 cup mozzarella cheese 1 pound bacon Topping: 2 cups panko breadcrumbs 1/4 cup grated Parmesan 1/4 cup finely chopped fresh parsley (for garnish) Preheat the oven to 375 degrees F. Combine the ricotta, spinach, Romano and eggs in a medium bowl. Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish. For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat. For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce. Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.

ESCALLOPED CHICKEN Cook chicken until it falls from bones, along with 1 carrot, 1 stalk celery and 1 small onion. 1 c. milk 4 c. chicken broth 1/2 c. butter 3/4 c. flour Dash of nutmeg 1/8 tsp. celery salt 1/16 tsp. sage 5 c. cut up chicken 2 c. fine bread crumbs Heat milk and broth. Blend butter, flour and seasoning. Blend into hot liquid and cook until smooth. Into greased baking dish, place a layer of chicken, layer of cream gravy, layer of bread crumbs, until dish is full. It is best to use a shallow dish. Bake 25 to 30 minutes at 350 degrees. 6 pounds of chicken serves 12. Sue