Dash of Class: Goodies for the lunchbox

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Food column by Nora Sweat

By Nora Sweat

Here we are at the end of August, students have returned to school and the roads are less traveled without folks on vacations. I have some interesting recipes for you today and hope you will enjoy them.

Some of you are fixing lunches for your children to take for school and I have included some recipes for cookies to include in their lunches.

I also have a recipe for strawberry ice cream that doesn’t require an ice cream freezer. If you don’t have the need for a large amount of ice cream, this recipe is just for you. Thanks to Bart Lovins for the request.

Nora Sweat, author of "Mama and Me," is a native of
Hardin County and a retired home economics/family
and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at
408 W. Dixie Ave., Elizabethtown, KY 42701.

Chocolate Cherry Oatmeal Cookies

1 ½ c. all purpose flour

1 t. baking soda

1 t. cinnamon

½ t. salt

¼ t. ground nutmeg

2 sticks butter, softened

1/2 c. sugar

½ c. brown sugar

2 eggs

2 t. vanilla

3 c. old-fashioned oatmeal

1 c. dark chocolate chips

1 c. dried cherries

Whisk together the flour, soda, cinnamon, salt and nutmeg. Beat butter and sugars together with electric mixer until light and fluffy, for 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined. Using a large spoon, fold in the oatmeal, chips and cherries. Drop slightly rounded tablespoons of the dough on baking sheets, spacing them two inches apart. Bake at 350 degrees for 12 to 14 minutes or until brown around the edges. Let cool on the sheets for 5 minutes before transferring to cooling racks.

Source: www.womansday.com

Ten Cup Cookies

1 c. butter

1 c. peanut butter

1 c. sugar

1 c. brown sugar

1 c. raisins

1 c. coconut

1 c. chocolate chips

1 c. flour

1 c. oatmeal

1 c. nuts

2 eggs

Cream butters with sugars using an electric mixer. Add eggs, and then add remaining ingredients and stir well. Drop by teaspoonful onto a greased baking sheet. Bake at 350 degrees for 15 minutes.

Source: Pam Wimsatt

Frito Frookies

1 c. sugar

1 c. peanut butter

1 c. light corn syrup

1 bag Fritos

3-4 Hershey Chocolate bars

Cover cookies sheet with foil. Pour bag of Fritos onto cookie sheet and cover evenly. Unwrap chocolate bars and set aside. Combine sugar, peanut butter and corn syrup into saucepan. Heat mixture until it is completely mixed together and liquefied. Stir constantly in order to prevent burning, about 5 to 10 minutes. Pour mixture over the Fritos and break chocolate bars on top. The chocolate will melt on top of the mixture, so no need to melt it before. Take a knife and spread chocolate evenly over the top. Place in refrigerator until cooled; cut and serve.

Yield: 20-30 bars

Strawberry Ice Cream

2 cups heavy cream

1 can sweetened condensed milk

Vanilla or strawberry flavoring

Drop of red food coloring, optional

Fresh or frozen strawberries, mashed coarsely

Pour the heavy cream into a bowl and beat with electric mixer until stiff peaks form. In another bowl, pour in a can of sweetened condensed milk and flavoring. Add strawberries and mix all together. Fold your heavy cream into your milk mixture. Place into a container with room to expand. Freeze for 6 hours or until set.