Best ever peanut butter cookies

 Peanut Butter Cookies

1/2 cup shortening
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
1 tsp vanilla
2 eggs
1-1/2 cups all-purpose flour
2 tsp. baking soda
1/2 teas. salt
1 cup quick-cooking oats

Preheat oven to 350 degrees F.

Cream together shortening, margarine, brown sugar, white sugar and peanut butter until smooth. Beat in the eggs, one at a time, until well blended. Combine the flour, baking soda and salt; stir into creamed mixture. Mix in the oats until just combined. Drop by teaspoons onto ungreased cookie sheets. Press down slightly with palm of your hand.

Bake 10 to 15 minutes,  The full 15 minutes gives you crisp melt in your mouth cookies.

Fruit Crisp

Fruit Crisp

CRUST
1 c flour
1 c. brown sugar
3/4 c  oatmeal
1/2 c melted butter
1 teas. cinn
dash of salt

FILLING
1 c water
2 Tbls. cornstarch
1 teas. vanilla
1 c. sugar
4 -5 c apple, rhubarb or peaches

Mix flour, b. sugar, oatmeal, butter, cinnamon and salt well. Pat in 9 x 13 pan, saving about 1 cup of crumbs for top. Mix water, starch, vanilla and sugar in sauce pan. Bring to a boil, stirring with a wire whisk until thickened. Remove from heat and add to fruit. Pour over crust and sprinkle remaining crumbs on top.

Bake at 325º for 40 to 50 minutes.

Pumpkin Doughnuts

PUMPKIN DOUGHNUTS

2 beaten eggs
2 tbsp. salad oil
1 c. canned pumpkin
1/2 c. buttermilk ( 1 cup for doughnut maker)
1 cup sugar
4 c. plain flour
1 tsp. nutmeg
1/4 tsp. ginger
2 tsp. salt
4 tsp. soda
1/2 tsp. cloves
1/2 tsp. cinnamon

Combine first 5 ingredients and beat until light and fluffy. Sift dry ingredients and stir into liquid mixture. Chill at least 1 hour. Turn out onto floured board. Pat out - do not roll - to 1/2 inch thickness. Cut with floured doughnut cutter. Drop into deep fat 375 degrees. Turn as soon as doughnuts rises to surface and cook until golden brown. Drain on absorbent paper towels. Makes 2 1/2 dozen.

**A doughnut/batter maker may be used instead of rolling out, which is what I used. Sprinkle with cinnamon and sugar while still warm or powdered sugar after cooled..

Chocolate Zucchini bread

Chocolate zucchini bread

Ingredients

    * 1-1/4 cups sugar
    * 3 eggs (or egg  beaters)
    * 2/3 cup unsweetened applesauce
    * 1/3 cup canola oil
    * 3 teaspoons vanilla extract
    * 1-1/2 cups all-purpose flour
    * 1 cup cake flour
    * 1/2 cup baking cocoa
    * 1 teaspoon salt
    * 1 teaspoon baking soda
    * 1 teaspoon ground cinnamon
    * 1/4 teaspoon baking powder
    * 2 cups shredded peeled zucchini
       1/2 cup chopped pecans
       1/2 cup chocolat chips
Directions

    * In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
    * Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).


Nutrition Facts: 1 slice equals 137 calories, 4 g fat (trace saturated fat), 26 mg cholesterol, 165 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.