Chocolate Oatmeal Cookies
2c.sugar
1/2 c. milk
1stick butter
1/4 c. milk
1/2 c. peanut butter
2 c. Oatmeal (Quick cooking oats)

In a medium sauce pan combine sugar, milk, butter and coca. Cooking over med-high heat bring to a boil. Let boil stirring occasionally for 2 full minutes. Remove from heat. Add Peanut butter and oatmeal. Stir until well mixed. Drop by heaping spoonfulls onto waxpaper. Shouls take only about 5-7 minutes to cool and set. But I like them hot before they set. YUMMY

 AMERICAN GARLIC & PARSLEY BREAD FOR BREAD MACHINE

Categories: Breads
Yield: 12 Servings

1 1/2 t Active dry yeast
3 c Bread flour
3 T Wheat germ
3 T Wheat bran
1 3/4 t Salt
1 1/2 T Sugar
1 1/2 T Vegetable oil
2 Garlic clove, minced
2 T Freshly chopped parsley
1 1/4 c Water

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Serve plain or toasted

Maple Nut Twists
( use for company a lot, excellent flavor and good reheated)
3 to 3 1/2 C all purpose flour
1/3 C sugar
1 teaspoon salt
1 package regular or or quick active dry yeast
1 C water
1/4 C margarine or butter softened
1 egg

FILLING:
Mix 2 tablespoons maple flavored syrup,
2 T margarine,
1/2 teaspoon ground cinnamon and 1/4C chopped nuts

MAPLE ICING:
 Mix 1 C powdered sugar,
1/2 teaspoon maple extract,
and about 1 tablespoon milk until icing is thin enough to drizzle.

Standard directions:
Mix 1 C flour, sugar, and yeast in a large bowl. Heat water and margarine over medium heat, stirring frequently, until very warm(120 to 130 degrees); stir into flour mixture. Stir in egg. Stir in enough remaining flour to make the dough easy to handle. Turn dough onto a lightly floured board, gently roll in flour to coat. Knead about 8 minutes or until smooth and elastic. Place in a greased bowl; turn greased side up. Cover and let rise in a warm place 40 to 50 minutes or until double. Grease a rectangular pan, 13x9x2. Prepare filling and set aside. Roll or pat dough into 16x 10 inch rectangle on lightly floured surface. Spread half of the filling lengthwise down the center third of the rectangle. Fold one outer third of the dough over filling; spread remaining filling over remaining third of the dough. Fold remaining third of the dough over the filling and pinch edges to seal. Cut cross wise into 16 1 inch strips. Holding the strips at each end, twist in opposite directions. Place strips about 1 inch apart in pan, forming 2 rows of 8 strips. Cover and let rise in warm place 50 to 60 minutes or until double in size. Heat oven to 350 degrees. Bake 35 to 40 minutes or until golden brown. Drizzle maple icing over warm twists. Bread Machine Directions: Use ingredients listed above-except use 3 1/2 C Bread flour and 1 1/2 Tablespoon Bread Machine Yeast ( I use the 1 package of quick rise yeast and it works fine). Place all ingredients except filling and icing in the bread machine pan in the order recommended by the manufacturer ( I just use the order of the recipe here and it works fine) Select the Dough/Manual cycle. Do not use the delay cycle. remove dough from the pan and continue as directed for shaping, rising and baking.

Sandy from Gouverneur, NY

No Crust Pecan Pie

This makes a quick dessert that pleases anybody who likes pecans.
Beat until stiff: 4 egg whites Gradually add: 1 c. sugar Fold in: 1 c. graham cracker crumbs 1 c. chopped pecans 1 t. vanilla Bake in greased pie plate @ 350o for 35-40 minutes. Serve with Cool Whip. My sister Jane spreads this in a 9 x 13 pan and cuts in squares for cookies.

LAVENDER SCONES

4 cups self-rising flour
1 tsp cream of tartar
2 tsp. baking soda
1/2 cup granulated sugar
2/3 cup butter
1 1/2 cups raisins, soaked in white grape juice
2 Tbsp lavender flowers
Zest of 1 large orange,finely grated
2 eggs, slightly beaten
2/3 cup buttermilk
1 egg white
Preheat oven to 450. Sift together flour, baking soda and cream of tartar. Cut in butter until crumbly. Add raisins, lavender and orange zest. Make a well in the center and add the eggs and enough of the milk to make a springy dough, just firm enough to handle. Best to add the milk slowly, while stirring with a fork. You may not need all the milk. Turn the dough out onto a floured board and knead until it is the consistency for rolling out or patting out. Pat dough into a circle and place into a round cake pan.which has been buttered and floured. Glaze with egg white and sprinkle with sugar. Place in the oven and immediately lower the oven temp to 400. Bake for about 10 min. until risen and brown. Remove from oven and cut into wedges while in the pan. Serve warm, with butter.

Baked Peaches with Lavender

 2 large ripe peaches
6 tablespoons unblanched whole almonds
6 amaretti (small Italian macaroons)
6 tablespoons sweet butter, softened
1 1/2 tablespoons sugar
1 large egg yolk
 4 sprigs lavender
2 tablespoons of Viognier wine
2 cups mixed berries (blueberries, strawberries, raspberries)
1/3 cup honey
1/4 cup water
3 stalks fresh lavender

Toast the almonds in a preheated oven at 375 degrees for five minutes. Crush the macaroons into small pieces; chop the almonds coarsely. Beat the butter until fluffy. Add the sugar then the yolk to the butter, and continue beating until light and very fluffy. Beat in the macaroons and almonds; flavor with a few drops of the Viognier. Peel, halve and core the peaches. Stuff each with a full rounded tablespoon of the stuffing. Place the stuffed peaches in a lightly buttered baking dish. Pour the remaining wine into the dish. Bake in the oven at 375 degrees for 20 minutes, or until tender. Baste the peaches a few times during baking. Purée 1 cup of the berries, then press through a strainer to remove the seeds. Remove the heads from the lavender stalks, and wrap them in cheesecloth to form a sachet. Combine the honey and water, and place the sachet in the mixture. Heat until the mixture becomes syrup; remove the sachet, squeeze it over the syrup, then discard. Add the lavender-infused syrup to the purée and combine. Serve the baked peaches with a ladle of the puréed fruit sauce, garnished with some fresh mixed berries. Serves 4.

Cherry Chocolate Parfaits

1 package (8 oz.) cream cheese (softened)
2 cups cold milk
1 package (4 serving size) instant chocolate pudding
1 can (21 oz.) cherry pie filling
1 Tbls. cherry liqueur
1/2 cup chocolate wafer crumbs

Beat cream cheese with 1/2 cup of the milk at low speed of electric mixer until smooth. Add pudding mix and the remainder of the milk. Beat until smooth, 1 to 2 minutes. Mix together cherry pie filling and liqueur. Spoon 1/2 of the pudding mixture evenly into 6 individual dessert dishes; sprinkle with wafer crumbs. Cover with pie filling; top with remaining pudding mixture. Chill until ready to serve. Makes 6 servings.

Peanut Butter Chocolate Gems
(These are yummy, taste like Reese's peanutbutter cups, only better! Great recipe for kids, also.)

1 cup butter or margarine
1 cup peanut butter
1 (16 ounce) pkg powdered sugar...I always used 3/4 lb
1 1/2 cups graham cracker crumbs
1 (12 ounce) package semisweet chocolate morsels, melted (can use microwave)

Melt butter in a medium saucepan. (Can use Microwave) Remove from heat, and stir in next 3 ingredients; mix well. Press mixture into an ugreased 13x9x2 baking pan and spread melted chocolate morsels evenly over the top. Chill 30 minutes, or until chocolate is set enough to cut. Careful, if these get too hard before cutting, they are difficult to cut. Can be cut, then put back in the fridge to harden until firm. Cut into 1 1/2 inch squares. Makes about 4 dozen. These freeze beautifully.

Kaki's Chocolate Cookies

1/2 stick of butter or margarine
1 12 oz. package semi-sweet chocolate chips
1 can sweetened condensed milk

Gently melt the above in a saucepan on low heat, stir in 1 cup of all-purpose flour 1 teaspoon vanilla a dash of salt. Bake on greased cookie sheet at 350 for 7 minutes. You'll love them!

Send Us your favorite Recipes. We will post them and give you credit.

Attention: Unified Spirits is now accepting submissions. This is a non-paying market. Writers retain all rights to their materials. Reprints welcome. If you have a story to tell we would love to hear from you. For more information please contact Tina at unifiedspirits@yahoo.com  Thank You.