New Theme... send in your recipes!!!!

The first weekly theme is:

Summer Lunch!

Ok, if I can keep up, we'll have new themes each week for you to add your recipes to. You don't have to bring them to Recipe Exchange, just email them so they can be posted! Maybe we'll have a respectable cookbook by the end of the year!? You can also email theme requests to the blog. Let's fill this blog up with awesome recipes!!!!

I love Recipe Exchange! I'm so glad it will still be happening and recipes will be posted (if everyone emails them) because we all love to be able to actually taste the recipe before we decide to make it for ourselves.

July's Recipe Exchange Theme is:

Berries!

July 14th at Shiloh's

Peanut Butter Cookies- from Dec. cookie exchange (Shiloh)

Peanut Butter Cookies

(from "Better Homes and Gardens New Cook Book", 1989, pg. 117)

½ c. margarine or butter

½ c. peanut butter

1 ¼ c. all-purpose flour

½ c. sugar

½ c. packed brown sugar or ¼ c. honey

1 egg

½ tsp. baking soda

½ tsp. baking powder

½ tsp. vanilla

Sugar

In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add ½ c. of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.

Shape dough into 1-inch balls. If desired, roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.

Bake in a 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned. Cool cookies on a wire rack. Makes about 36.

Snickerdoodles- from Dec. cookie exchange (Shiloh)

Snickerdoodles

(from "Better Homes and Gardens New Cook Book", 1989, pg. 117)

½ c. margarine or butter

1 ½ c. all-purpose flour

1 c. sugar

1 egg

½ tsp. vanilla

¼ tsp. baking soda

¼ tsp. cream of tartar

1 Tbsp. sugar

1 tsp. ground cinnamon

In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 c. sugar, the egg, vanilla, baking soda and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.

Shape dough into 1-inch balls. Combine the 2 Tbsp. sugar and the cinnamon. Roll balls in the sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 36.

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Pineapple Upside-Down Cake (Shiloh)

Pineapple Upside-Down Cake

(from "Better Homes and Gardens New Cook Book", 1989, pg. 76 and pg. 77)

2 Tbsp. margarine or butter

1/3 c. packed brown sugar

1 8-ounce can pineapple slices, drained and halved

4 maraschino cherries, halved

Batter for Busy-Day Cake

Melt margarine in a 9x1 ½ inch round baking pan. Stir in sugar and 1 Tbsp. water. (I like to use pineapple juice instead of water.) Arrange pineapple and cherries in the pan. Prepare batter for Busy-Day Cake; spoon into the pan. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Loosen sides; invert onto a plate. Serve warm. Serves 8.

Busy-Day Cake

1 1/3 c. all-purpose flour

2/3 c. sugar

2 tsp. baking powder

2/3 c. milk

¼ c. margarine or butter, softened

1 egg

1 tsp. vanilla

In a bowl combine flour, sugar, and baking powder. Add milk, margarine or butter, egg,, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute.

Biscuits and Tuna Roll-ups (Shiloh)

Biscuits

(I took the tuna roll-ups to the cookie exchange in Dec. I'm finally posting the recipe.)

(from "Better Homes and Gardens New Cook Book", 1989, pg. 66)

2 c. all-purpose flour

1 Tbsp. baking powder

2 tsp. sugar

½ tsp. cream of tartar

¼ tsp. salt

½ c. shortening, margarine or butter

2/3 c. milk

In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening, margarine, or butter till mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½-inch thickness. Cut with a 2 ½ -inch biscuit cutter, dipping cutter into flour between cuts.

Transfer biscuits to a baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Serve warm. Makes 10.

Drop Biscuits: Prepare as above, except increase milk to 1 cup. Do not knead, roll, or cut dough. Drop dough from a tablespoon onto a greased baking sheet. Makes 10 to 12.

To Make Tuna Roll-ups: Make biscuits (not drop biscuits) as directed above. Then roll out on a floured surface. Mix together 1 can drained tuna, about 3 Tbsp. or mayo, and some grated cheese if desired. Roll up in a log (just like you would do for cinnamon rolls). Slice into circles and place on greased baking sheet. Bake as directed above, although you might need to add more time. Just watch them until they are golden brown.