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.

Ingredients:

• 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

Directions:

• 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

• 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

Directions:

• 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.

• 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

Directions:

• 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

Pumpkin Cookies

Ingredients:

• 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

Directions:

• Mix ingredients as usual for cookies
• bake at 350 for about 10 minutes.

Ingredients:

• 500 gram (2.2 C) rye flour
• 750 gram (3.3 C) wheat flour
• 3 eggs
• 25 gram (2 T) salt
• 250 gram (1.1 C) brown sugar
• 125 gram (1/2 C) treacle (molasses)
• 10 deciliter (4 1/4 C) water
• some smoked bacon
• German sausage

Directions:

• Stir all ingredients, (except the bacon and sausage), with lukewarm water into a smooth batter.
• Put some of the batter on a waffle-iron, add a few pieces of bacon and sausage on top and bake a waffle.

Note: In Groningen, these are traditional New-Year cakes

Ingredients:

• 375 gram (US-13.2 oz) self raising flour
• 1 or 2 eggs
• 4 deciliter (1.7 cups) cold milk
• 1/2 T salt
• 100 gram (3.5 oz) currants
• 100 gram raisins (3.5 oz) (no stones)

Directions:

• Put the flour in a bowl, break the eggs and add them to the flour.
• Also add the salt and some of the milk, and stir.
• Make sure you get a nice smooth dough without lumps.
• Then add the rest of the milk, the washed currants and raisins, and stir it.
• Put the dough in a mold for raisin cake, (butter the mold first) and put it in the oven.
• Bake it for about 1 hour on 175C or 350F.
• You can eat it when warm or cold with butter and brown sugar.
• Instead of the currants you can use 100 gram (3.5 oz) bacon and 100 gram (3.5 oz) smoked sausage.

Portions: 6 to 8

Zucchini Bread

Ingredients:

•     3 eggs
•     1 cup oil
•     2 cups sugar
•     2 cups zucchini
•     1 Tbsp water
•     1 tsp vanilla
•     3 cups flour
•     1 tsp baking powder
•     1 Tbsp cinnamon
•     1 cup nuts

Directions:

•     Blend zucchini and water
•     Blend in eggs, oil and sugar
•     Set aside
•     Mix flour, baking powder, cinnamon and nuts together
•     Stir into wet mixture
•     Pour into 2 lined loaf pans
•     Bake at 325F for 60 minutes or until toothpick comes out clean

Ingredients:

•     3 Eggs
•     1 cup sour milk or buttermilk
•     1 cup Sugar
•     6 ¼ cup self-rising flour
•     ½ teaspoon Nutmeg
•     3 tablespoons Shortening

Directions:

•     Beat eggs until thick and lemon color
•     Add and beat in sugar
•     Add nutmeg
•     Add melted shortening
•     Add flour alternately with milk using only enough flour to make a soft dough.
•     Roll out dough to ¼ inch thick
•     Cut with doughnut cutter
•     Fry in deep fat 375 degrees until brown turning once

*This recipe makes about 3 dozen donuts

Do you have a favorite recipe?  Send it in and share with the rest of us!