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Hi! Today I have a recipe for Honey Cookies, in response to a request made by A. Wenrich. I received a very nice letter from her requesting this "old time" favorite cookie. She remembers her mother rolling out the dough for these treats and using a jar lid to cutout the round shapes. The recipe I found is for drop cookies, so it is not quite the one she remembers. If any of you have one for rollout Honey Cookies, I am sure A. Wenrich would be thrilled if you would be willing to share it. Send it in and I will pass it on.

The second recipe is for a hot, gooey blueberry cobbler! Yummm! Add some vanilla ice cream for a delightful summer treat!

Thank You, and Enjoy!    Elaine

OLD GERMAN HONEY COOKIES

"I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for "enough flour to make a dough". Thankfully grandma knew what kind of dough."

1  Cup White Sugar

1  Cup Shortening

1  Cup Honey

2  Eggs

1  tsp. Vanilla Extract

1  tsp. Baking Soda

4  Cups All-purpose Flour

1  tsp. Ground Ginger 

In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.

Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.

Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F until golden (about 12-15 minutes). Servings: 24

Recipe From: Darlene

BLUEBERRY COBBLER

Works best with delicious fresh, ripe blueberries and is the perfect summer treat.... Serve plain or with whipped cream.

2 1/2 Cups Fresh or Frozen Blueberries

1       tsp. Vanilla Extract

1/2    Lemon (juiced)

1       Cup White Sugar or to taste

1/2    tsp. All-purpose Flour

1       Tbsp. Butter (melted)

1 3/4 Cups All-purpose Flour

4       tsp. Baking Powder

6       Tbsp. White Sugar

5       Tbsp. Butter

1       Cup Milk

2       tsp. Sugar

1       Pinch Ground Cinnamon

Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days. Servings: 6

Recipe From: Cindy

PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes. Include all directions, amounts, oven temperature, baking/cooking time and servings. Please include your name and phone number in case of questions concerning your recipe. Send To: “Cooking Corner”, c/o Merchandiser, PO Box 840, Lebanon, PA 17042, Fax: 717-273-0420 or E-mail the Cooking Corner.