Ginger Snaps
Recipe submitted by Juliann Doucette

• 2 cups flour
• 1 teaspoon ginger
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• Sugar to roll cookies in

Preheat oven to 350 F. Mix together the dry ingredients. Inn separate bowl, cream shortening and sugar, add egg and molasses. Stir in dry ingredients. Roll into small balls, roll in sugar to coat. Place on ungreased cookie sheets two inches apart. Bake 12-15 minutes. Cool on wire rack and store in tight container. 

Crunchy Peanut Bark
Recipe submitted by Juliann Doucette

• 2 pounds white candy coating, chopped
• 1 cup peanut butter
• 3 cups Rice Krispies
• 2 cups dry roasted peanuts
• 2 cups miniature marshmallows

In large microwave bowl, melt candy coating at half power until melted. Stir in remaining ingredients. Drop large spoonfuls of mix on wok paper. Let cool then break apart. Store in tight container once cooled. 

Delicious Cookies 
Recipe submitted by Juliann Doucette

• 1 cup butter
• 1 cup Crisco oil
• 1 cup white sugar
• 1 cup brown sugar
• 1 egg
• 1 cup coconut flakes
• 1 cup Rice Krispies
• 1/2 cup chopped nuts
• 2-1/2 cups flour
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Preheat oven to 350 F. Mix and beat butter, oil and sugar together. Add egg and vanilla. Stir the flour and spices together in separate bowl. Add to creamed sugar mixture; stir well. Add coconut, Rice Krispies and nuts. Roll in to walnut sized balls and place on an ungreased cookie sheet, two inches apart. You can press down some with a fork. Bake 10-12 minutes.