Cherry Winks

MEREDITH BOYLE

2 1/4 Cup flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup margarine

1 cup sugar

2 eggs

2 tablespoons milk
1 cup chopped nuts (optional)

1 cup finely crushed frosted corn flakes
Vanilla and/or almond extract to taste
A little bit of the cherry syrup (optional)

2 1/2 cups of crushed frosted flakes for rolling

maraschino cherries

Variation: You can put cherry candy kisses on each cookie instead of cherries but you need to do it AFTER cooking but before cooled all the way.

Cream margarine and sugar. Add eggs then milk and vanilla. Add dry ingredients Mix well. Shape into small balls and roll in frosted flakes. Slightly flatten and place on greased cookie sheet. Top each cookie with a cherry (pushing the cherry down a little). Bake at 375 for 10 minutes

Shape the dough into balls.

Rolling dough balls in crushed frosted flakes.

Slightly press down corn flake balls, using your thumb to place the cherry.

Place the cherry in the center, pressing it into the dough securely. Now bake!

Molasses Cookies

CATHRYN DANIELS

1 1/2 cups butter (not margarine)

2 cups brown sugar

2 eggs

1/2 cup molasses

4 1/2 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons group ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Form the dough into small balls and roll the balls in white sugar before you put them on an ungreased cookie sheet.

Bake at 375 for 10-12 minutes

Roasted Pears and Sweet Potatoes

KELLIE BARLOW

2 sweet potatoes
3 tablespoons olive oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Coarse salt
2 Bartlett pears

1. Preheat oven to 400 F. Scrub the sweet potatoes. Quarter lenthwise; slice diagonally 1 1/2 inches thick. On a rimmed baking sheet, toss the slices with 2 tablespoons of the olive oil, the mustard, ginger, and cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20-25 minutes.
2. Core and quarter the pears; halve crosswise. Add to the potatoes; toss all with the remaining tablespoon olive oil. Continue roasting until the potatoes are fork-tender, about 10 minutes more.

from Food Everyday's Great Food Fast recipe book.