(Editor’s Note: The Patriot plans to run a recipe or two each week from locals and their favorite recipe books. If you have one you’d like to share, contact the Patriot at 763-275-0275).

Honey Chippies

• 1 cup butter;

• 1 teaspoon vanilla;

• 1 cup carob chips;

• 2 cups quick oatmeal;

• 1/2 cup chopped nuts or sunflower seeds;

• 1/2 cup honey;

• 1/2 teaspoon salt;

• 1 cup flour.

Cream butter and honey. Add vanilla. Add remaining ingredients, with chips and nuts last. Drop by teaspoon onto large baking sheet, Bake at 325º for 12-15 minutes.

Sumbitted in memory of  Judy Peterson

Elephant Tracks

• 1 package yeast dissolved in 1/4 cup warm water;

• 2 tablespoons shortening;

• 1/2 cup milk (scalded);

• 2-1/2 cups flour;

• 1/4 cup sugar;

• 1 egg, beaten;

MIXTURE:

• 1-1/2 cups sugar;

• 1 tablespoon cinnamon.

Mix into soft dough. Let rise 10 minutes or longer. Roll out in a sugar and cinnamon mixture. Spread butter and sprinkle with 1/4 cup sugar and cinnamon. Roll up like cinnamon rolls. Slice 1/4 to 1/2-inch thick and roll each piece in more sugar and cinnamon mixture. Roll thin. Bake at 350º for about 10 minutes. These freeze well and are very delicious.

Submitted by Gloria Erickson

Apple Crisp

• 6 cups sliced apples;

• 2 teaspoons cinnamon;

• 2 tablespoons flour;

• 1 cup rolled oats (quick);

• 1 cup packed brown sugar;

• 1/2 cup flour;

• 1/4 teaspoon baking powder;

• 8 tablespoons butter.

Mix apples, cinnamon, flour (2 tablespoons) together and spread into a greased 9x13-inch pan. Combine rolled oats, brown sugar, flour (1/2 cup), baking powder and butter. Crumble over apple mixture. Bake at 350º for one hour or until apples are tender.

Submitted by Sharon (Olson) Myers in memory of Eunice Olson