Cookies – Golden Lemon Bars

Cookies – Golden Lemon Bars                                                                   LHC


1 ½ cup Flour

½ cup Margarine

½ cup Brown Sugar

Combine with pastry blender and pour into 9 x 13 pan – press evenly

Bake at 275 for 10 min.


2 Eggs beaten

1 cup Brown Sugar

2 Tbsp Flour

½ cup Nuts (if desired) chopped

½ tsp Baking Powder

¼ tsp Salt

½ tsp Vanilla

Beat well, pour over baked pastry evenly

Bake at 325 for 15 – 20 min.

Remove from oven and glaze with mix of:

1 Tbsp Butter melted

2 Tbsp Lemon juice

1 cup Powdered Sugar

Cool and cut into small bars or squares



Oh Bats!

Oh Bats!

We have a beautiful little Brown living in our garage. Whenever I go out there I look forward to seeing him (I don’t know its gender but I have been calling him a boy). After discovering him I decided to learn a little more about bats. Bats come out at night and hunt insects. They like aquatic insects which mean they eat mosquitoes. We have a small pond on our land which most likely attracted him here in the first place. Bats are the only mammals capable of flight. Some species of bats live up to 30 years.  Generally bats live in cave or other dark places so in this case our garage works out well for him.

Cookies – Fruit Squares

Cookies – Fruit Squares                                                                                                NCC from an old Pillsbury Cookie Book



1 ½ cup cut Prunes          or 1 ½ cup Raisins             or 1 ¼ cup chopped Dates

½ cup Sugar                        or ½ cup Sugar +               or ½ cup Sugar +

¼ cup Flour

½ cup Water                       or ½ cup Water                 or ¾ cup Water

1 tsp Lemon rind

¼ cup Lemon juice

½ cup Nuts

Combine in saucepan stirring until thick [implies with heat]

Set aside

½ cup Butter

½ cup Brown Sugar packed

¼ tsp Salt

1 cup Flour

¾ cup Rolled Oats

Cream butter and sugar

Mix in dry ingredients

Set aside 1 cup for topping

Press remaining crumb mix to 9” square pan

Spread filling

Sprinkle with reserved topping, press lightly

Bake at 350 for 25 – 30 min. to light brown

Cut 24 squares



Cookies – Dolly Bars

Cookies – Dolly Bars                                                                                       LHC


¼ lb. Oleo

1 cup Graham cracker crumbs

1 cup Coconut

1 cup (or less) chopped Nuts

1 cup Sweetened Condensed Milk

1 cup Chocolate bits

Melt oleo, add each ingredient one at a time, stir well

Spread in greased 7 x 11 pan

Bake at 350 for 20 min.

Cut in squares

So easy, but rich



Cookies – Butter (Rolled as in Christmas)

Cookies – Butter (Rolled as in Christmas)                                                             NCC

Butter (Filled)


2 cups Butter (4 sticks)

2 cups Sugar (white)       Cream together


2 Eggs

3 Tbsp Milk

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

2 tsp Lemon juice             add and mix


6 cups all-purpose flour – add gradually as you mix


Chill if necessary


Roll to 1/8” thick on floured surface

Cut out cookies

Place on ungreased cookie sheets


Bake at 375 for 7 min. – until edges just barely show slight browning


Makes about 120 (10 doz.) cookies



For filled cookies, cut 2 to 3 inch disks for bottoms, and same-size donut circles for tops


Date filling –

1 ½ cup Dates chopped

½ cup chopped Walnuts

½ cup Water

1/3 cup Sugar


Cook until thick, stirring constantly

Place 1 tsp filling in center of bottom disk

Place a ring on top, and seal edges




Today I picked some herbs from the garden to dry the winter. I cleaned them up and picked out any blemishes, I tied them into small bunches and strung ribbon through them and then I hung them upside down to dry.

Basil, thyme, rosemary and oregano hang from my light fixture in my kitchen to dry for use though out the winter.


This is thyme hanging from a hook in my kitchen window to dry.

After a few weeks I took them down and crumbled them in to baby food jars.

Cheese Cake

Cheese Cake                                                                                                      TWC


2   8 oz pkgs Cream Cheese – softened per pkg.

½ cup Sugar

1/8 cup Flour

½ tsp Vanilla extract


½ cup Milk

1 tsp Lemon juice

1 tsp Lemon peel powder


2 medium Eggs


Beat first group in mixer

Add next group and mix well

Add eggs one at a time and mix lightly


Pour and level in 10” Graham pie crust

Bake at 325 for 60 min.

Cool completely

Refrigerate 4 hours before serving


Spring/Fall Egg Casserole

This is considered a spring/fall recipe because that is when Swiss chard is in season.

3 potatoes (Shredded)

5 Large Swiss chard Leaves

6 large eggs

1 cup milk

1 12-16 oz. package of bacon cooked

1 cup shredded sharp cheddar cheese

½ cup Shredded pepper jack cheese

6 cherry tomatoes

Cook bacon and crumble, reserve 3 tablespoons grease. Put shredded potatoes in the bottom of a 9 X 13 inch pan, layer on Swiss chard cut into strips, then the cherry tomatoes that you sliced.  Add bacon and grease.  In a separate bowl mix eggs, milk and cheese, pour evenly over potato mixture. Place 9 x 13 pan in 375 degree preheated oven for 45 min or until the cheese is lightly browned.



White Christmas Fruit Cake

Cake – White Christmas Fruit Cake                                          NCC/TWC

[I don’t know original source for this – we’ve made many years we both continued to improve fruit/nut mix each year to 2011]


Three loaf batch (each about 4 ½ x 8 ½ x 2 ¼” and 3 lb.):


Grease pans, line bottom with wax paper, and grease paper too.


66 oz (not critical)     Fruit and nuts:

20 oz. Pineapple Chunks (dried candied) – cut avg. chunk into 4 pcs.

15 oz  White Raisins – sort thru to pick out any stems, hard pcs, leaf pcs, etc.

10 oz  Chopped Dates (not whole Dates).  (Not white, but tastes so good!)

5 oz. Dried Apricots – cut into small 1/8” to 3/16” cubes.

16 oz Walnuts (or Pecans) coarsely chopped.


4 ½ cups              All-purpose Flour

2 tsp                     Baking Powder

½ tsp                    Salt

1  tsp (or more)  Lemon Peal (dry, ground)


1 7/8 stick            Butter or Margarine softened

1 7/8 cups            Sugar

8 med.                  Eggs

3 ¾ cups               Orange Juice (w/pulp)


Combine fruit and nuts in a large mixing bowl (4 qt. possible – 5qt. better) .


Add dry ingredients to fruit and mix well.


In a smaller mixing bowl:

cream butter with sugar,

add eggs and mix well,

add juice and mix well.

Add to fruit and flour mixture and blend.

Transfer equally to three loaf pans, and press flat on top.


Bake at 275 degrees (cover with cookie sheet for first hour) for 2 ¼ to 2 ½ hours until top

is firm, and toothpick comes clean (check at 2 hrs).


Cool completely in pans.

Turn out, peal paper, wrap tightly, and store in refrigerator or freezer.


Slice thin (3/8 to ½”).   Good spread with butter or cream cheese, or even plain!



Cherokee Purple Tomato

 Here at The Cunningham Homestead we are trying out different varieties of fruits and veggies, we like the idea of finding Heirloom breeds because they haven’t been genetically modified. I have been told that heirlooms are harder to grow; in my experience it has not been that different although that tomato plant did take longer to mature.

Cherokee purple tomatoes are really neat looking they are an heirloom breed tomato so they are not perfectly round. The skin is prone to splitting and is a purple red color but not too different. When you cut it open, however the flesh is a brilliant dark purple color. My husband said it looks like a tomato that is going bad color wise. It has a sweeter taste than traditional tomatoes and seems to be less acidic with soft flesh. If you are looking for a different heirloom breed tomato for your garden I would suggest this one.