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By Joyce Hansen What's Cookin'? Instructions: 1. Preheat oven to 350 degrees. 2. Cut each of the 8 biscuits into 10 pieces. 3. In a large bowl, combine the biscuit pieces, sugar and cinnamon. Stir in chopped apple. 4. Drop the dough by ¼ cup on a parchment-lined baking sheet, pressing each into a 3-inch fritter. 5. Drizzle the melted butter over the fritters. 6. Bake for 14-17 minutes, or until golden brown. 7. Prepare the glaze by combining the sugar, vanilla and 3 Tbsp. water. Add more water 1 tsp. at a time, until a pourable consistency is reached. 8. Drizzle the glaze over the cooled baked fritters and let dry. Instructions: 1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. 2. In a mixing bowl, beat the eggs until well blended. In a separate bowl, stir together the flour and baking powder and stir in the eggs, along with the cottage cheese, Jack cheese, melted butter and green chiles. 3. Pour into baking pan and bake 30-35 minutes, until top is well-browned and a small sharp knife inserted into the center comes out clean. 4. Remove from oven to a wire rack to cool briefly. Use a large serving spoon to scoop the mixture onto individual serving plates. Instructions: 1. Position the racks to divide oven into thirds and preheat to 325 degrees. Depending on how you want to make these, generously spray 2 regular muffin tins (using baker's spray) or line 2 baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or teaspoon on hand. 2. Whisk the sugar and egg together in a bowl until well blended and just a bit thick. Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away – it separates as it stands. Give it a good stir or two as you're spooning it out. 3. Each cookie needs 2 tsp. of batter. For muffin tins, use your fingers to spread the batter evenly over the base. For free- form cookies, scoop the batter on to the baking sheets, leaving at least 2 inches of space between the mounds of batter, and flatten each mound with the back of a fork. 4. Bake the muffin-tin cookies for about 17 minutes and the baking sheet cookies for about 20 minutes, rotating the pans midway through baking. The cookies should be a toasted- almond beige, and dry and crackly on top. Transfer baking sheets or tins to racks and cool for about 10 minutes. 5. To remove the cookies from the muffin tins, work a blunt knife around each cookie, then slip the knife under, tilt and pop the cookie free. Or carefully lift the free-form cookies with a wide spatula. If your kitchen is cool and dry, you can keep them in a tin or paper bag overnight. Any longer and they might soften – a condition easily reversed. To re- crisp, place the cookies on a lined baking sheet and warm in the oven. Baked Apple Fritters ree-Ingredient Almond Crackly Cookies Green Chile Casserole Fritters: • 1 16 oz. tube original flaky biscuits • 2 Tbsp. granulated sugar • 1 tsp. cinnamon • 1 Cup chopped apple • 2 Tbsp. melted butter Glaze: • 1 ¼ Cups confectioners' sugar • ¼ tsp. vanilla • 3-6 tsp. water • 6 Tbsp. sugar • 1 large egg • 1 ¼ cups sliced almonds (blanched or unblanched) • 5 eggs • ¼ Cup flour • 1 tsp. baking powder • 1 Cup cottage cheese • ½ lb. shredded Monterey Jack cheese • ¼ Cup melted unsalted butter • 2 - 4-oz. cans diced green chiles The following recipe was contributed by Patty Anderson. Many of us don't make apple fritters because they are deep-fried, but these are baked. They sound easy enough to make for breakfast, dessert or a snack. Here is a cookie recipe, also from JoAnn Tonet. She makes it frequently because it is so easy and so good! This recipe was submitted by JoAnn Tonet. What I found appealing is that it makes a smaller amount, unlike many casseroles that will feed an army, or you have a lot of leftovers. COMMUNITY BULLETIN BOARD | THE COLONY NEWS | JULY 2021 | 17 Bon appétit! Thanks for the recipes, cooks – ladies and gentlemen alike. I was reminded that many men also cook. Keep them coming! Email them to xjkangas44@gmail.com. Ingredients: Ingredients: Ingredients:

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