Recipes of the Month

Dorothy Zehnder has made these delicious recipes during the stay-at-home order to keep herself busy, and she’s excited to share them with you all. Stay safe!

Salty Caramel and Pecan Oatmeal Cookies
By Dorothy Zehnder

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Ingredients and Instructions:

1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 tsp salt
½ tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
2 eggs
2 tsp vanilla
1 ½ cups all-purpose flour
3 cups rolled oats
1 11 oz. package caramel baking bits
1 cup pecans, toasted and coarsely chopped
¼ tsp coarse sea salt

  1. In a large mixing bowl, beat butter on medium to high speed for 30 seconds.  Add the sugars, salt, baking soda, baking powder and cinnamon.  Beat until combined.  Beat in eggs and vanilla.  Slowly add flour.  Sire in oats, caramel baking bits and pecans.  (I use the mixer for all ingredients)
  2. Drop 1 –inch mounds of dough 2 inches apart onto parchment lined cookie sheets. Sprinkle with sea salt.

Bake in a 350 degree oven for 12 to 13 minutes.  (Cookies will look under-cooked but will be brown on the edges)  Cool on wire racks———–Makes 48 cookies.

Scalloped Potatoes
By Dorothy Zehnder

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Ingredients and Instructions:

1lb potatoes, sliced
2 cups milk
4 tbsp chopped celery
3 tbsp margarine
4 tbsp flour
1 tsp salt
1 tsp Bavarian Inn All Purpose seasoning
½ tsp garlic powder

Directions:  Pre-heat oven to 350 degrees. Sauté onion and celery in butter until soft.  Add flour to make a roux.  Then add milk. Stir and bring to boil.  Pour over potatoes.  Bake at 350 degrees for about 1 hour.