Cottage Cookies
Submitted by: Nature's Cottage Bed & Breakfast

1 c. butter or margarine
1 egg
1 c. brown sugar
1 tsp. vanilla
2 cups flour
1/2 c. chopped pecans
10 - regular "hershey" chocolate bars.

Mix and flatten out on cookie sheet 10x15. Bake 15 mins. at 375 oven; as you remove from oven place chocolate bars on top, place back into turned off oven to melt, watch careful, spread like frosting.

Cut into 1" x 1" squares and enjoy!!

Ham it up Dog Treats!
Submitted by: The Hairy Kids ….it’s all about dogs!

2 1/4 cups rye flour (rice flour)
1 cup of grated cheese (your hairy kids favourite)
1 cup of cooked grated ham
1/3 cup of vegetable oil
1 clove of minced garlic
1 egg
1/2 teaspoon salt

Preheat oven to 350 F. Combine the flour, cheese, ham and salt in a bowl, then add the garlic, egg and oil, mixing thoroughly. Roll the dough out to about ½ inch and cut biscuits with your favourite dog cookie shape. Place biscuits onto an ungreased cookie sheet. Bake for 15 – 25 mins, depending on the size of the biscuits. Store in the refrigerator in an airtight container. When treating, stand back, your dog will love these.

Welsh Cake
Submitted by: Bluestone Magik

8 oz all purpose flour.
1/2 teaspoon salt.
4oz butter or margarine.
2oz sugar.
2oz currants.
1 egg.
2 tablespoons milk.

Mix flour and salt in a basin, rub in fat.
Add sugar and currants.
Mix to a fairly stiff dough with egg and milk.
Roll out thinly on a floured surface, cut into rounds with a 2" cutter.
Bake on a moderately hot griddle (I use a heavy frying pan) for 3 minutes a side.

Serve buttered, hot or cold.

Currant Cream Scones
Submitted by: Three Thistles B & B
Yield: 8 scones
Oven: 425'F

1 1/4 c. unbleached all-purpose flour
1 c. whole wheat flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. butter
1/3 c. currants
2 eggs
2/3 c. cream
2 tsp. milk; sprinkle sugar

In a large bowl, combine dry ingredients (flours, sugar, baking powder and salt); cut in butter with a pastry blender and add currants. Lightly beat eggs and cream together in a separate bowl; stir into dry ingredients with a fork until just moistened. Turn batter onto a lightly floured surface and knead gently about 10 times. Press into a circle about 1" thick. Brush with milk and sprinkle with a little sugar. Cut into 8 wedges and place on a greased baking sheet; bake for 15 - 20".