GOODNESS GRACIOUS GRANDMA! COOKIES

Goodness, gracious grandma's kitchen's on fire!

Out of respect to my dear grandmother, I shall refrain my usual irreverent tomfoolery for once. I have faith that you, dear reader, will realize cookies of this caliber still deserve a place in the prestigious COOK TO BANG canon. The cookies have the potential for solving the world’s problems from the border wars to erectile dysfunction. One bite will bring you back to the innocence of childhood when banging was something you did on your high chair with applesauce all over your face. But don’t let that discourage you, for these cookies are a perfect bait to lure in unsuspecting CTB candidates. They will think your thoughtfulness cute and become disarmed by the outstanding edible bounty you have presented. Invite them over for dinner, drinks and more now that you have demonstrated your culinary prowess. No one will resist when they’re under the cookies’ spell.

Total time: approximately 45 minutes
Projected cost: $10
Drinking Buddy: milk or a

Ingredients (makes approx 60 cookies):
1. 1¼ cups of flour
2. ¼ cup of granulated white sugar
3. 3½ cups of oats
4. ¾ cup of packed down brown sugar
5. 1½ cups of raisins
6. 1 teaspoon of baking soda
7. 1 packet of vanilla Jell-O pudding
8. 2 eggs
9. 2 sticks of softened butter

Step 1
Preheat the oven to 375 degrees F. Mix the butter, white sugar, brown sugar and pudding mix in a large bowl. Crack the eggs in this bowl and blend it all together.

Step 2
Mix the flour and baking soda in a separate bowl, and then pour into the larger bowl and mix it all together thoroughly. Add in the oats and raisins and mix until you have one sexy bowl of cookie dough.

Step 3
Use a teaspoon to scoop up cookies and throw them on the ungreased baking sheets, allowing 2 inches between. Bake them until they become golden brown (approx 10-12 minutes) and remove from oven to cook. Serve it up with milk and await adulation by the masses.

Grandma’s Potato Latkes

Happy Hannukah to all who celebrate!

This is my favorite time of year, if only because it means latke season. While I can never seem to make them as good as grandma does, they are still an anxiously awaited treat. The time spent making these golden gems is well worth it. Served with sour cream or applesauce (we found a jar of delicious blackberry-apple sauce!), you could justify eating these for breakfast, lunch, or dinner. Not to mention that reheated under the broiler, they make great leftovers, so don’t worry about making too many!

Just a tip: we’ve found that starchier potatoes make crispier latkes. While we always get yukon gold or red potatoes for everything else, good ol’ boiling potatoes are best for this recipe.

Grandma’s Potato Latkes

Makes 8 servings. Recipe from grandma Elaine (hi grandma!).

INGREDIENTS
6 large potatoes, peeled and finely grated
6 tablespoons matzo meal or flour
1½ teaspoon salt
½ teaspoon pepper
1 small onion, grated
cooking oil
3 eggs, well beaten

DIRECTIONS
Squeeze the grated potatoes inside a dish towel to remove the moisture. Place in a bowl. Add eggs, onion, flour or matzo meal, salt, and pepper and combine.

Heat ½ inch oil in skillet over medium high heat. Drop potato mixture by rounded tablespoonfuls into hot oil and flatten slightly. Cook until edges are crisp. Flip and brown other side. Remove and drain on paper towels.

Serve with applesauce or sour cream.

Note: These can be frozen and reheated for several minutes at 400ËšF on an ungreased baking sheet.