This one is adapted from the oatmeal cookie recipe that comes on the Quaker Oats oatmeal package. My variations are in brown.

• 1 cup (2 sticks) butter
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla

• 1/2 cup spelt flour
• 1/2 cup barley flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

• 3 cups oatmeal
• 1 cup chopped walnuts
• 1 cup dried currants

Creme the butter and sugars together, add the eggs and vanilla and beat well.

Sift together the flour, baking soda, cinnamon and salt. Mix into butter mixture. Do not overbeat.

Add the oatmeal, nuts and currants. Incorporate into other ingredients.

Bake at 350° for 12-16 minutes, until light brown. Let cool on the baking sheet.

This makes a thinner, crisper cookie than the all-wheat flour version. I've also made this with a combination of spelt and brown rice flours, which makes an even thinner cookie.

I like to use a cookie scoop; mine holds about a tablespoon and a half, one really rounded tablespoon.

You could use raisins, but I don't like raisins. If I can't find dried currants (try the health food grocer), dried cranberries work just dandy.

Tags: oatmeal, cookies, dessert, walnuts, dried currants

Here’s a nice summery sweet and sour salad I’ve been experimenting with lately. It’s adapted from "Vinegar Noodles," a recipe I clipped out of a magazine, probably from Taste of Home. It reminds me of my mother’s cucumber and onion salad, crossed with a 1980s pasta salad. Adjust the sugar/vinegar balance to your taste.

Summer Noodles
a work in progress

• 2-3 cups uncooked spiral pasta. I use tri-color brown rice pasta.
• 1 or 2 cucumbers, about 1/12-2 cups, sliced very thin
• 1 onion, about 1 cup, halved and sliced very thin
• fresh parsley, chopped, maybe 1/4 cup
• 1-2 garlic cloves, minced very fine, or use a garlic press
• 1/2 cup water
• 1/2 c white wine vinegar
• 2/3 c white sugar
• 1-1/2 tsp (1/2 tablespoon) brown mustard
• 1/2 tsp salt
• 1/2 tsp pepper

Cook pasta to package directions. Drain.

While pasta is cooking, whisk together in large bowl

water
sugar
vinegar
mustard
salt
pepper
garlic
parsley

Add warm pasta and sliced vegetables, toss well. Refrigerate at least an hour.

If I had fresh dill, I'd probably add that, too.

Really good with leftover herbed pork roast. Cut pork into cubes and heat about two minutes in the microwave; while still warm, toss into the noodles. I'll bet it would be good with canned or fresh-cooked garbanzo beans or kidney beans, too.

Tags: noodles, salads, pasta, vegetables, one pot meals