Peanut Butter Oatmeal Chocolate Chip Skookie

Skillet + Cookie = Skookie

2 C. oats

1 ¼ C. Whole Wheat flour (originally, called for all purpose)

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 C. butter

1 C. peanut butter

1 C. sugar

1 C. light brown sugar, firmly packed

2 Lg. eggs (2 T. Dehydrated Egg +1/4 C. Water)

1 tsp. vanilla

1 C. chocolate chips
Instructions:

In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more.
Preheat oven to 375 degrees. Spray Camp Chef Skookie pan (or oven safe dish) with cooking spray. Press dough onto Skookie pan ½ in. thick, leaving dough ½ in. from outside of pan if using a skillet. (very important or it will go over the sides of skillet. ) Bake for 10-15 min. or until top of cookie becomes light golden brown.

*This recipe reminds me of Michelle's Cookie Pie except peanut buttery & without the graham cracker crust. I used an 11 inch round stoneware pan and cooked it about 17 minutes. I still have half the dough in the fridge for tomorrow.
Top with ice cream, caramel sauce and hot fudge/chocolate sauce.

Strawberry Freezer Jam

4 C Strawberries

4 C Sugar

1 Box Pectin

3/4 C water

Wash and hull strawberries, mash. (should end up with 2 C smashed berries)

Mix strawberries and sugar, Let stand 10 minutes. Combine Pectin and water. Bring to a boil for 1 minute stirring constantly. Stir hot pectin into strawberry mixture.

Pour jam into freezer containers. Let stand for 24 hours to set up. Can be refrigerated for two weeks or put in the freezer for up to a year.

Apple Cinnamon Pancake Mix

3c. flour
4 tsp cinnamon
2 1/4 Tbl sugar
2 Tbl baking powder
1 1/4 tsp salt
3/4c. dried apple pieces, broken up

Mix all ingredients until well blended.
Will store for up to six months.


Apple Cinnamon Pancakes
1 1/3c. Apple Cinnamon Pancake Mix
3/4c. milk
1 egg
2 Tbl vegetable oil

In medium bowl, combine milk, egg and vegetable oil. Whisk in Apple Cinnamon Pancake mix until moistened but still lumpy. (At this point, I let it stand for 3-5 minutes so the apples can soften a little.)
Heat a lightly oiled griddle over medium high heat. Pour batter, 1/4c at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

Makes 5 servings

SWEET APPLE FILLING

9 C. sugar
1 C. cornstarch
4 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
2 tsp. almond extract
2 tsp. salt
20 C. water
6 Tbs. lemon juice (plus 1/4 c)
6 drops yellow food coloring
12 lbs apples; peeled, cored and sliced (I like to use Gala)

Place apple slices in a large bowl with 1/4 cup lemon juice. toss to coat. Meanwhile,in a LARGE pot blend sugar, cornstarch, cinnamon, ground cloves, nutmeg and almond extract. Stir in 20 cups of water. Cook over medium heat stirring often until thick and bubbly. Add 6Tbs. lemon juice and food coloring. Pack apples into quart size jars leaving 1 inch head space. Fill jars with hot syrup leaving 1/2 inch head space. Wipe mouth of jar and place lids and rings on. Process in water bath 25 minutes, making sure at least 1 inch of water is over the top of the jars.
Makes about 12 quarts.