I make these cookies often. We love them because they are soft, not crunchy.

Chocolate Orange Granola Cookies

1 cup flour
1/2 tsp baking powder
1/2 tsp allspice
1/2 tsp salt
2/3 cup firmly packed brown sugar
1/2 cup butter, softened
1 egg
1 tsp vanilla
1/2 tsp grated orange rind
1 1/4 cups granola cereal
1/4 cup semi-sweet chocolate chips
1/2 cup flaked coconut
1/4 cup chopped nuts

Preheat oven to 350. In a small bowl combine flour, baking powder, allspice and salt.

In large bowl cream butter and brown sugar. Add egg, vanilla and orange rind; beat well. Gradually beat in flour mixture.

Stir in granola, chocolate chips, coconut and nuts.

Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 11-15 minutes. Cool completely on wire racks.

ORANGE NUT COOKIES with Glaze

1 cup sugar
1 cup packed brown sugar
1 cup butter-flavored shortening
2 eggs
2 tbsp. low-sugar orange juice
1 tbsp. vanilla
1 tsp. grated orange peel
2 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 cups quick-cooking oats
1 cup chopped nuts

FROSTING:

2 tbsp. melted butter
4 tbsp. low-sugar orange juice
1 tbsp. grated orange peel
2 cups powdered sugar

Preheat oven to 350�F. In a large bowl, beat sugar, brown sugar, and shortening on medium speed for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons water, 2 tablespoons orange juice, vanilla, and 1 teaspoon orange peel until blended.

In a medium bowl, whisk flour, baking soda, salt and baking powder, beat into sugar mix at low speed just until combined. Stir in oats and nuts. Drop 1 tablespoon cookie dough 3 inches apart onto parchment paper lined baking sheet. Bake 10 minutes or until golden brown.

In a large bowl, combine butter, 3 tablespoons orange juice, and 1 tablespoon orange peel. Whisk in powdered sugar until of spreadable consistency, adding more juice if needed. Spread each cookie with generous 1 teaspoon frosting. Cool.

Sue

Did you see this one? It sure looks fancy.

Best Ever Cathedral Windows

Prepare 2-3 jelly molds. You will need 5 boxes of different flavoured/coloured jelly crystals.

Jelly Cubes -
1. In a medium bowl, mix together contents of one box of flavoured jelly, 1 tablespoon unflavoured jelly, 1 tablespoon white sugar and 1 cup boiling water. Mix until jelly crystals and sugar are fully dissolved. Then add 1 cup cold water. Combine well. Pour into a pan (about an 8" round pan or any similar sized container would do) and chill inside refrigerator until very firm.
2. Do the same procedure for 4 more boxes of different flavoured jelly.
3. When jelly is firm, cut them up into small cubes and combine in a large bowl. Set aside and prepare the binder.

Binder -
1. Dissolve 2 tablespoons unflavoured jelly in 2 cups warm hot (but not boiling) apple juice. Set aside.
2. In a medium saucepan and over low fire, beat 4 egg yolks and cook with 3/4 cup sugar and 1 teaspoon lemon juice until thickened.
3. Pour and mix in the apple juice/jelly mixture. Remove from fire.
4. Fold in 1 cup thickened cream and 1 cup evaporated milk.

Assembly -
Combine cream mixture with the cut-up jelly cubes. Quickly (but carefully) pour into jelly molds. Set aside in refrigerator until firm.

Invert jelly mold onto a plate. Slice and serve! To enjoy it at its best, eat as soon as cathedral windows is set.

UPDATE: Please take note that I had edited the recipe. In the binder, the 2 tablespoons unflavoured jelly is dissolved in 2 cups warm apple juice, not water. So sorry about the error.

Some additional tips:
1. Use 5 different coloured/flavoured jelly crystals. I usually use the following:
Strawberry - Red
Lemon or Mango - Yellow
Lime or Apple - Green
Orange - Orange
Grape or Blackcurrant - Violet

2. I usually chill the coloured jelly overnight to make sure they are very firm. The following day (the day you are going to serve this), make the binder a few hours before serving. The assembled thing sets quickly.

3. After you have incorporated the binder with the jelly cubes, work quickly to transfer them to your molds. The binder may start to firm up within minutes.

4. Leave in refrigerator until it is time to serve. Specially on a warm day, leaving the jelly in room temperature may cause it to soften.

I don't know about other places, but Florida has a ton of adult/assisted living facilities. All of them include beautiful dining rooms and good food (or so I'm told). This recipe comes from the newspaper in an ad for one of them.

Shrimp Bisque (Created by Joseph McElroy, Royal Palms Chef)

2 celery stalks, chopped
1 green onion with tops, chopped
4 Tbsp. butter
2 cloves garlic, chopped
1/3 c. flour
2 c. half and half
3-1/2 c. fish stock (I will substitute chicken stock)
3 Tbsp. chopped fresh parsley
8 oz. cooked chopped shrimp
1/2 c. sherry

In a medium sauce pan, add celery, onions and butter, stirring occasionally. When tender, add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes. Stir in stock and parsley. Cook for 10 minutes until i thickens.
Add shrimp and let simmer for 10 minutes or until heated through. Stir occasionally. Add sherry and salt to taste. Serves 6.