Gedcom update-3/26/2013

It’s been almost 4 months since my last gedcom update.  I didn’t take the time to compute how many documents or individuals were added but I can honestly say, it was not a small amount.  I plan on making gedcom updates monthly to reflect my work.

The main reason it’s taking more time is I’m also reconciling my records with the new FamilySearch FamilyTree as well as combining the many duplicate records that are out there…and there are many.  Some individuals had more than 6 records!  It takes a lot of work combining these records as well as adding all my sources as well.

Why do all this work?  I spend alot of my time working on this project.  It’s one of my life goals (besides being the best husband and father that I can be!) to have as complete a family history as possible, not just for myself but for later generations!  I try to be as thorough as I can.  Heck, I’m still learning and fixing mistakes I’ve made myself in the past 20 years.  Family history is a continual learning curve.  Take that and add all the FamilySearch submissions and you have a handful!

By taking the time now, adding my sources and reasons why I believe my information is the most correct should ensure less mistakes in the future.

How can you help?  Be patient as I work.  Pray for me.  Ask questions!  Send more information my way including photos of significant events.


Recipe provided by my dad, Ben Doddema.


  • 3 ¼ cups flour
  • 3 teaspoons baking powder
  • 1 1/3 cup sugar
  • 1 ½ cup Oleo or butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract


  • Mix all dry ingredients completely
  • Add oleo, vanilla, and almond extract
  • Work dough with hands until you can form a ball
  • Roll to about ¼ inch thick on lightly floured board
  • Cut into 1 ½ inch squares
  • Brush tops lightly with milk and decorate with blanched almond slices
  • Place on ungreased baking sheet
  • Place in preheated 400 degree oven for about 8 minutes or until lightly brown

Cranberry White Chocolate Cookies


  • 1 C butter (not margarine) softened
  • 1 C sugar
  • 1 C brown sugar
  • 2 C flour
  • 2 C white chocolate chips
  • 2 C dried cranberries
  • 2 1/2 C oats
  • 2 eggs
  • 1 Tsp milk
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder


  • Mix butter and sugars until fluffy.
  • Beat eggs in one at a time.
  • Add milk and vanilla.
  • Mix dry ingredients together.
  • Add to wet mixture.
  • Add oats, chips & cranberries.
  • Drop onto greased baking sheet.
  • Bake at 350F for 12 minutes or until soft in middle and lightly brown edges.
Oatmeal Cookies

Vanishing Oatmeal Cookies


  • 1 C butter or margarine, soft

    Oatmeal Cookies

  • 1 C brown sugar, packed
  • 1/2 C sugar
  • 2 eggs
  • 1 t vanilla
  • 1 1/2 C flour
  • 1 t baking soda
  • 1 t cinnamon
  • 5 C oats
  • 1 C raisins


  • Heat oven to 350F.
  • Combine flour, baking soda and cinnamon in small bowl.
  • Beat together butter and sugars until creamy.
  • Add eggs and vanilla.
  • Beat well.
  • Add combined ingredients.
  • Stir in oats and raisins.
  • Mix well.
  • Drop onto ungreased cookie sheet.
  • Bake until golden brown.

Portions: 4 dozen

photo by: slgckgc
Pumpkin Cookies

Pumpkin Cookies

This recipe is given by our Audiologist Lynn Harris from work.  The gals really loved these soft holiday cookies.

Pumpkin Cookies


  • 2 C brown sugar
  • 2 C pumpkin
  • 1 C vegetable oil
  • 2 tsp vanilla
  • 4 C flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking powder
  • 1/2 tsp ginger
  • 2 C raisins, nuts or mini chocolate chips


  • Mix ingredients as usual for cookies
  • bake at 350 for about 10 minutes.
photo by: hlkljgk

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