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From the kitchen of Bob & Kathy  Heckart Ottumwa, Iowa

MOLASSES COOKIES:

PRE HEAT OVEN TO 350 DEG

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SIFT AND MIX  DRY:

1 1/2 CUPS FLOUR

3/4 TEASPOON BAKING SODA

1/2 TEASPOON SALT

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BLEND WET IN SEPARATE LARGER BOWL:

1/2 CUP SHORTENING

3/4 CUP SUGAR

1 MED EGG

1/4  CUP MOLASSES

1/2 CUP SHREDDED COCONUT

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BLEND IN DRY TO THE WET INGREDIENTS GRADUALLY MIX THOROUGHLY.

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DROP BY TEASPOON (ROUNDED FULL) ON COOKIE SHEET.

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BAKE  AT 350 DEG FOR 10 MINUTES OR UN-TILL DONE (DEPENDS ON YOUR OVEN SETUP)

YIELDS' 3 DOZEN COOKIES!!

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NOTE FROM WEBMASTER PAUL THESE ARE REAL GOOD!!!

THANKS BOB AND KATHY!!!


OLD FASHIONED OATMEAL COOKIES  
 
INGREDIENTS  
1 cup raisins  
1 cup water  
3/4 cup shortening  
1 1/2 cup sugar  
2 eggs  
1 ts vanilla  
2 1/2 cups flour  
1/2 ts baking powder  
1 ts salt  
1 ts baking soda  
1 ts cinnamon  
1/2 ts ground cloves  
2 cups rolled oats  
1/2 cup chopped nuts  
 
METHOD  
Simmer raisins and water in saucepan over low heat  
until raisins are plump, 20 - 30 minutes.  
Drain raisin liquid into measuring cup and add enough  
water to make 1/2 cup.  
Heat oven to 400 degrees.  
Mix shortening, sugar eggs and vanilla.  
Stir in raisin liquid. stir together flour, baking powder,  
soda, salt and spices in a separate bowl.  
Add dry ingredients to wet ingredients.  
Add rolled oats, nuts and raisins.  
Drop rounded teaspoonfuls of dough about 2" apart on  
ungreased sheet.  
Bake 8-10 minutes or until lightly browned.  
Makes about  dozen.


Soft Oatmeal Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 cups quick cooking oats

 

Directions

  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The Best Oatmeal Cookies:

Ingredients

  • 3 eggs, beaten
  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 cups rolled oats
  • 3/4 cup chopped pecans

Directions

  1. In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
  4. Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

RICH AND TENDER SUGAR COOKIES  
 
INGREDIENTS  
1/4 cup soft shortening  
1/4 cup soft butter  
1/2 cup sugar  
1 egg  
1 Tbls. milk or cream  
1 tsp. flavoring (vanilla or lemon or a combination of the two)  
1 1/4 cup sifted flour  
1 tsp. cream of tartar  
1/2 tsp. baking soda  
1/4 tsp. salt  
 
METHOD  
Mix shortening, butter, sugar and egg together thoroughly.  
Stir in milk and flavoring.  
Sift dry ingredients together and stir in.  
Chill dough.  
Roll very thin (1/16"). Cut into desired shapes.  
Place on lightly greased baking sheet, sprinkle with sugar.  
Bake at 425 F for 5-7 minutes, until delicately browned.


 

Peanut Butter Sleigh Ride Bars

Rated:

These are the perfect bars for your peanut butter and chocolate lover on your holiday list.
Estimated Times
Preparation Time: 10 mins
Cooking Time: 25 mins
Cooling Time: 20 mins cooling

Servings: 16 bars
ingredients
30 NESTLÉ BUTTERFINGER Jingles, unwrapped
3/4 cup firmly packed light brown sugar
3/4 cup creamy or chunky peanut butter
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
 

directions
PREHEAT oven to 350° F.

BEAT brown sugar, peanut butter, butter and granulated sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour and baking soda. Stir in Nestlé Jingles.

PRESS dough into 9-inch-square baking pan, distributing Nestlé Jingles evenly.

BAKE for 25 minutes or until golden and wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into bars.

NOTE: Try substituting NESTLÉ Milk Chocolate Jingles.

 


Oatmeal Crunch Cookies

Too much leftover holiday candy? No problem. Made with chopped candy bars, these easy-to-make cookies offer a deliciously unique way to enjoy some of your favorite chocolate bars.
Estimated Times
Preparation Time: 15 mins
Cooking Time: 9 mins
Cooling Time: 15 mins cooling

Servings: 2 dozen cookies
ingredients
1 cup plus 2 tablespoons whole-wheat or all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
3/4 cup old-fashioned oats
8 Fun Size NESTLÉ CRUNCH Candy Bars, coarsely chopped (about 3/4 cup total)
 

directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in oats and chopped candy bars. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NOTE: 2 (1.55 ounces each) NESTLÉ CRUNCH Candy Bars may be used in place of Fun Size bars.

PUMPKIN COOKIES

INGREDIENTS

2 cups flour

1 teaspoon baking powder

1 teaspoon soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup butter

1 cup sugar

1 cup pumpkin

1 egg

1 teaspoon vanilla

METHOD

Cream sugar and butter, add pumpkin and egg, then dry

ingredients.

Bake 10-12 minutes at 350F.

(These are drop cookies).

ICING

3 tablespoons butter

4 tablespoons milk

1/2 cup brown sugar

1 cup powdered sugar

3/4 teaspoon vanilla

METHOD

Combine butter, milk and brown sugar.

Boil 3 minutes.

Cool.

Stir in sugar and vanilla. (When you ice, work fast -- the icing

hardens quickly).


EASY PEANUT BUTTER COOKIES  
 
INGREDIENTS  
1 cup sugar  
1 cup peanut butter  
1 egg  
1 tsp vanilla  
 
METHOD  
Preheat oven to 350 degrees F.    
Mix all ingredients in a med. bowl.    
Spoon out in heaping large tablespoonfuls onto lightly  
greased cookie sheet.    
Flatten loosely with a fork and sugar then cook for 9 to 11 min.  
Do not let sit on cookie sheet for more than a couple min.  
Remove to cooling rack after 1 or 2 min.


FRENCH CHRISTMAS COOKIES  
 
INGREDIENTS  
40 graham cracker singles (2 packs)  
2 - 6oz pkgs mini chocolate chips  
2 cups finely chopped nuts (walnuts or almonds)  
1 cup brown sugar  
1 stick butter, softened to room temp  
1 cup 1/2&1/2 (or use 1/2 cup each milk and cream)  
frosting  
 
METHOD  
Put the grahams in your processor and process in short *bursts*  
until they are crushed similar to the testure of med-fine  
chopped nuts.  
Pour into a bowl.  
Cream butter and sugar in processor.    
Add to crumbs and mix. (You can use a mixer on low speed)  
Add cream, nuts and chips and mix.    
Fill baking mini-cups 2/3 full.  
Bake on a cookie sheet at 375* for 10-12 minutes...just until set--do  
NOT overbake.  
 
Frosting:  
Melt 1 pkg each chocolate and butterscotch chips with 1-2 Tbsp  
peanut butter.  
Use to *frost* cookie


 

 

 

 

 



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