When produce is at its peak in the summer, why not preserve the flavor and stretch out the time a little on the season’s goodness? But what do you do with those abundant fruits and vegetables?

A lot of people love homemade put-up goods but are too intimidated by the procedure to can them by the traditional water-bath method. I, too, love to stock up goodies, but like many of you I’m too crunched on time.

Though I love to can jams, preserves and chutneys, a lot of time I will make things that I can dry, freeze or refrigerate. Refrigerated items may not last as long as something processed but you can still enjoy the fruits of your labor for at least a couple of months past the season. At work we do mass-production jamming—making a few hundred jars in a day—but at home often it’s just easier for preserves, jams, purees and fruit syrups to be frozen and pickled goods refrigerated.

I also love to dry things. Years ago, I started playing around with flavored sugars, such as the recipe for Fragrant Rose Sugar. I’ve always had old rose varieties in our yard, which we never spray. No, they aren’t the most perfect roses—but do they ever smell beautiful, rich, sweet and perfumey… and TASTE luscious! So I tried drying the petals in sugar then blending the mixture to an aromatic powdered sugar. Wow! It worked like a charm and the sugar tastes heavenly sprinkled on fresh berries or, in the winter when you need a bit of summer, put in sugar cookies that call for powdered sugar. I also love to make fragrant sugar with lavender, lemon verbena and rosemary (All pretty tasty in cocktails or to rim glasses with!).

You can also use this method with fresh herbs and salt. Try making a basil and thyme salt, or how about one with thinly sliced, tiny fresh hot peppers and a bit of oregano for a spicy Mexican version.

And the best part is … flavored sugars and salts don’t even heat up the kitchen!

Fruit vinegars are also super-easy to make, and they last for a LONG time. The Berry Delicious Vinegar—sweet ripe berries infused in white wine vinegar—makes the most beautiful vinaigrette. Just whisk together 1 part vinegar to 3 parts light olive oil, add a little finely chopped shallot and some salt and pepper, and there you have it—the perfect foil for tender garden greens.

My recipe for quick and easy, slightly hot, Sweet, Sour & Spicy Melon Balls—with their hint of mint and basil—pairs with some thinly sliced prosciutto and a great loaf of bread. Presto! A nice light supper or d’lish appetizer for a hot day.

And who doesn’t love homemade pickles? My recipe for Quick Summer Garden Pickles is fast and easy. Clean, quart jars are packed with a mixture of vegetables, then a brine is boiled and quickly poured into the veggie-packed jars. Just quickly screw on the lid, let sit until cooled to room temperature then refrigerate. In just two days you have delicious pickles to bring to a picnic or enjoy at a backyard BBQ. The only tears you will shed when making these are the ones that may form if you get too big a whiff of the boiling vinegar brine. Be forewarned: the pungent, wafting aroma may cause the neighbors to come begging for some of your pickles.

And, no, I didn’t forget about jam. I’ll be writing a whole story on that, but I did whip up a recipe for no-peel Spiced Nectarine Jam. Made with a bit of brown sugar, cinnamon and allspice, this is great on morning toast or bagels. You can even toss it with a few fresh, sliced peaches, nectarines or cherries, add a dash of dark rum and serve over vanilla ice cream for a quickie dessert.

So try to take a little time to preserve the flavors of summer. It’s not that hard … you’ll be glad you did when the skies turn gray.

© Kathy Casey – blogging at Dishing with Kathy Casey

Follow me on Twitter @kathycaseychef

For a great book to help you get started, check out Canning & Preserving Your Own Harvest: An Encyclopedia of Country Living Guide by Carla Emery & Lorene Edwards Forkner, Sasquatch Books.

QUICK SUMMER GARDEN PICKLES

Makes 4 quarts

These quick and easy refrigerator pickles are a great way to use up your garden’s bounty. Cauliflower is also a tasty addition.

Vegetable Mixture:

7 cups (about 2 lb.) 3/4″-sliced pickling cucumbers

2 1/2 cups (3/4 lb.) 1/2″-thick-slant-cut carrots

2 medium jalapeño peppers, sliced in rings

1 1/2 cups (6 oz. wt.) 1 1/2″ chunks yellow or white onion

1 1/2 cups (6 oz. wt.) 1 1/2″ chunks red onion

2 cups (8 oz. wt.) 1″ chunks red bell peppers (substitute some hot peppers or some of your other favorite peppers if desired)

2 cups (3/4 lb.) 1/2″- to 3/4″-sliced yellow zucchini or yellow squash

Pickling Brine:

2 cups white distilled vinegar

2 cups cider vinegar

1 3/4 cups water

1 3/4 cups sugar

2 tablespoons pickling spice

3 tablespoons kosher salt

1/4 teaspoon crushed red pepper flakes

Place all vegetables in a large bowl and toss together to mix colors. Divide vegetables among four clean, regular-mouth, 1-quart canning jars, packing vegetables in tight. Set jars on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum saucepan over high heat. Bring to a rolling boil and then immediately ladle pickling brine into filled jars, filling to 1/2″ from the top. Be sure to cover the vegetables with liquid and distribute spices evenly. Using a nonmetallic tool, such as a wooden chopstick, quickly but carefully release air bubbles, then add more brine if needed. Wipe the jar rim with a clean, damp cloth. Immediately cover jar with lid and tighten. Let cool to room temperature, about 1 – 2 hours, then refrigerate. Let pickle for at least 2 days before eating. Pickles will last for up to 2 months, refrigerated. © Kathy Casey – blogging at Dishing with Kathy Casey

SWEET, SOUR & SPICY MELON BALLS

Makes 3 pints

These are great with prosciutto, pates or grilled meats or poultry. Also excellent as an accompaniment to spicy Indian food or vegetarian curry dishes.

3 cups cantaloupe balls or other orange-fleshed melons (see Chef’s Notes)

3 cups honeydew melon balls

3 large sprigs fresh basil

2 tablespoons chopped fresh mint

3/4 teaspoon red chili flakes

1 1/2 cups water

2 cups sugar

3/4 cup white wine vinegar

1 tablespoon kosher salt

Toss melon balls together. Fill three 1-pint, wide-mouth jars with the melon balls, tucking a basil sprig into each jar.

In a non-aluminum saucepan, combine all the remaining ingredients. Bring to a boil over high heat and boil for 2 minutes, then remove from the heat and let cool to room temperature.

When mixture is cool, evenly pour over the jars of melon balls, filling to top and being sure to cover the fruit completely. Using a nonmetallic tool, such as a wooden chopstick, carefully release air bubbles, then add more liquid if needed. Wipe the jar rim with a clean, damp cloth. Cover with lids and refrigerate for at least 24 hours before eating. The melon balls will keep for about 2 – 3 weeks, refrigerated.

Chef’s Notes: Use ripe but firm melons. To make melon balls: Cut melon in half and scoop out seeds. With a melon-ball gadget, scoop out balls. (I use a large-size baller.) © Kathy Casey – blogging at Dishing with Kathy Casey

BERRY DELICIOUS VINEGAR

Makes about 3 cups

Vinegar will keep about 1 year at room temperature, or you can store it refrigerated if you want the color to stay red longer. If stored at room temperature, the red color will “brown out” a bit—but the flavor will still be d’lish. You can also use other seasonal fruits with this recipe and/or add herbs or spices. The sugar and salt can be omitted for just a straight fruit vinegar. Some flavor combinations that I have enjoyed are peach-tarragon, cherry-star anise (you don’t need to pit the cherries, just squish them) and pear-cardamom.

1 1/2 cups marionberries, blackberries or raspberries (or use a combination of any fresh berries)

3 cups white wine vinegar or white distilled vinegar

6 tablespoons sugar

1 1/2 teaspoons kosher salt

Place berries in a stainless steel bowl or pot or a glass cooking pot. Give them a little mash to break them up slightly with a potato masher. (Or you can make the recipe in large glass canning jars that will take the heat.)

In a stainless steel saucepan, heat vinegar, sugar and salt until just boiling. Remove from heat and pour over berries.

Let cool. Cover and allow to stand for at least 48 hours unrefrigerated or up to 7 days in refrigerator. Then strain through a cheesecloth or coffee filter-lined strainer. (If straining through coffee filters, strain first through a mesh strainer then through the coffee filter-lined strainer.) With a ladle or wooden spoon, lightly push through any extra juice. Discard the solids. Bring strained vinegar to a boil again and then fill clean wine bottles or decorative bottles with HOT vinegar. Cap and cool.

Chef’s Notes: This recipe can be multiplied several times. © Kathy Casey – blogging at Dishing with Kathy Casey

FRAGRANT ROSE SUGAR

Makes 1 1/2 cups

1 cup tightly packed UNSPRAYED fragrant rose petals

1 1/2 cups sugar

A few drops rose water (optional)

In a large glass baking pan (13”x9”) or large bowl, mix together the sugar and rose petals. Cover bowl half-way with plastic wrap. Let sit in a dry place for 2 days, stirring every day. Then toss, remove plastic, cover with paper towels, and let sit for about 4 – 5 more days or until petals and sugar are dry, stirring every day or so. If sugar has stuck to bottom of bowl, gently tap bowl on counter to loosen.

In a blender or very clean-of-smells coffee grinder or food processor, process petals and sugar in small batches till sugar is powdered and no bits or lumps remain. (If using a blender, process the sugar in about 3 batches. If sugar has a hard time getting going in blender, shake blender cup with lid on and blend on high. You may need to shake it a couple of times before it gets going.)

Place sugar in a glass jar with a tight-fitting lid and keep in a cool dry place for up to a year. This is a lovely gift to package in smaller jars with beautiful handmade labels.

Chef’s Notes: This sugar is delicious sprinkled on fresh berries, or used in shortbread cookies that call for powdered sugar. It is also terrific in homemade lemonade. Be sure to use unsprayed rose petals. © Kathy Casey – blogging at Dishing with Kathy Casey

ROSEMARY SUGAR

Makes 1 cup

2 – 3 tablespoons fresh rosemary leaves, coarsely chopped

1 cup superfine or baker’s sugar

Mix the rosemary and sugar together, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a food processor or spice grinder until finely ground. Store in a tightly sealed container for up to 3 months at room temperature. © Kathy Casey – blogging at Dishing with Kathy Casey

RIBBONS OF ROASTED PEPPERS IN HERB OIL

Makes 5 half-pint jars

When ready to serve, just mix in chopped, pitted kalamata olives and top with shavings of fresh Parmesan cheese. Serve with crusty, rustic Italian bread. The peppers are also delicious tossed with pasta.

3 lb. assorted, colorful sweet and hot peppers

1 1/2 cups olive oil

6 tablespoons balsamic, red wine or sherry vinegar

1 1/2 teaspoons salt

3 tablespoons minced, mixed fresh herbs, such as basil, thyme, oregano, marjoram

3 tablespoons minced fresh parsley

Roast peppers over a hot grill or coals, over a gas flame, under a broiler, or in a 500-degree oven, turning often until skin is totally blistered and charred black. Immediately place in a bowl and cover with plastic wrap to steam skins loose. Let cool until peppers can be handled, about 15 – 20 minutes. Slip skin off, seed and slice peppers into long, 1/4”-wide strips.

Meanwhile, whisk together the remaining ingredients in a large bowl. Toss in peppers, coating well. Divide peppers evenly into 5 half-pint jars or plastic freezer containers, topping each one with the extra herb oil. Label and freeze for up to 1 year or store refrigerated for up to 2 weeks. © Kathy Casey – blogging at Dishing with Kathy Casey

SPICED NECTARINE JAM

Makes 6 1/2 – 7 half-pint jars

Select ripe, juicy nectarines for this recipe. For variety, you can also add other interesting things to this jam, such as 1 teaspoon rose water and a big pinch of ground cardamom for a more “exotic” preserve.

5 cups sugar

1/2 cup packed, light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

6 cups chopped, skin-on, ripe nectarines (Purchase about 3 lb.)

1/2 cup fresh lemon juice

1 box MCP pectin

1/2 teaspoon butter

Sterilize 7 half-pint jars and keep them in hot water until ready to drain and fill. Prepare lids and rings according to manufacturer’s instructions. Place a dish towel in a non-drafty area.

Measure out sugars and spices and mix together in a large bowl.

In a 6- to 8-quart heavy-bottomed, stainless steel or enameled pot, combine fruit, lemon juice, pectin and butter. Stir thoroughly. Place over medium-high to high heat and bring to a full rolling boil, stirring constantly to prevent scorching.

When at a rolling boil, add sugar mixture and stir in well. Stirring constantly, return mixture to a full rolling boil and boil 6 minutes while continuing to stir. Reduce heat if necessary but be sure to maintain a full rolling boil.

Remove from heat and quickly ladle boiling jam into drained jars allowing for 1/4” headspace. Wipe top edges and threads of jars with clean, damp cloth. Follow water-bath canning instructions (load jars into a jar rack using the handles and be sure water comes up over the tops of jars at least by 1 inch. Water must be rapidly boiling. Start the timer when water returns to a full rolling boil – cover with lid and process for 10 minutes.

Remove from heat and cool on towels. Check to see that all lids are sealed – and refrigerate any that are not.

© Kathy Casey – blogging at Dishing with Kathy Casey

To listen to the KOMO Dishing segment online, click here!

Everyone loves a good BBQ. And we know that men flock to stoke the coals and flip the fare — definitely a guy thing! Whether it’s hotdogs, hamburgers, salmon, chicken or veggies, on warm summer nights everything tastes better cooked on the grill.

So for you’re favorite Dad there is a new book, Dad’s Awesome Grilling Book, by Bob Sloan — just in time for Father’s Day. And I have included a recipe below for Grilled Corn with Chipotle Butter.

Let’s face it, in the summertime, the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors and get everyone fed in a matter of minutes!

A great meal from the grill can be as simple as having a great marinade or a great rub. Choose your protein, an array or whatever your pleasure, be it meat, fowl or vegetable, and marinate or season up your entrée choice. Throw on some asparagus spears, corn on the cob or zucchini and you have a quick and easy meal.

Sometimes I like to start with slices of rustic bread, grilled till toasty and then rubbed with a garlic clove. Top with chopped ripe tomatoes drizzled with EVOO and some sea salt – sprinkle with a little chopped basil,  oregano , a sprinkle of fresh grated parm.

Moving on to the main dish I’ve got a recipe for Balsamic, Honey & Thyme Marinade which is good on just about anything. And if you want to grill up your dinner even faster, my Dish D’Lish French Seasoning Salt is great on a fat steak. Or try my Cha Cha Chipotle Lime Seasoning on chicken breasts –- grilled up and then topped with some fresh tomato pico and some grilled corn. Voila! instant dinner!

If cooking with a marinade or rub that contains sugar, be sure to grill on medium-low heat to prevent burning; honey or sugar can scorch on high heat.

Then finish off your quick summer meal with a big bowl of fresh local berries … maybe with a little ice cream, too. Or if the grill is still hot – try out my recipe for Grilled Banana Sundae with Caramel. Simplicity never tasted so good!

Happy Grilling!

Kathy’s Balsamic Honey & Thyme Marinade

Makes 2/3 cup

1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 tsp salt
2 Tbsp minced fresh thyme
3/4 tsp coarse-cracked black pepper
pinch of red chili flakes if you like a little heat

Mix marinade ingredients in a zip-top plastic bag. Add food, and marinate, refrigerated, for 30 minutes or longer.

This amount is enough to marinate 8 chicken breast halves, salmon fillets, or jumbo portobello mushrooms, or 2 to 3 pounds pork tenderloin. Grill food on medium-low heat to prevent the sweet marinade from burning.

Copyright © 2009, Kathy Casey Food Studios®

Roasted Corn with Chipotle Butter
From Dad’s Awesome Grilling Book, by Bob Sloan – Chronicle Books

Makes 6 ears

1/2 cup butter (1 stick), softened
2 chipotle chiles in adobo, seeds removed and finely chopped
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 ears corn, husked

In a small bowl, use a fork to mash together the butter, chipotles, garlic, salt and pepper until just combined. Transfer the mixture to a 12-inch piece of plastic wrap and use the wrap to roll the butter mixture into a log roughly the size of the original stick of butter. Place the butter in the refrigerator until ready to use.

Grill the corn over medium-high heat for 10 to 12 minutes, turning frequently as the bottoms begin to turn a golden brown.Serve immediately, with the chipotle butter on the side.

Grilled Banana Sundaes with Caramel Sauce
Makes 4 servings

4 bamboo chopsticks or 10-inch bamboo skewers
2 large ripe but firm bananas
vegetable oil, as needed
1 pint tropical-flavor ice cream (I served both Häagen- Dazs pineapple coconut and mango ice creams)
high-quality caramel sauce – as needed or sub chocolate sauce
sweetened whipped cream (optional)
sundae goodies and garnishes: chopped fresh pineapple, sliced kumquats if in season, Trader Joe’s Dark Roasted Pistachio Toffee, edible flowers or toasted coconut

Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.

On a preheated, medium-high to high grill, cook bananas for about 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.

Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauces, whipped cream, fruit, toffee and garnishes.

©2009 by Kathy Casey Food Studios®

It is finally here! My new book, Sips & Apps hit stores this week and I could not be more excited! I’ve always had a passion for cocktails and have been applying my culinary knowledge to the bar for years. Sips & Apps has been such a fun book to create from start to finish because it combines two of my deepest passions.

With more than 100 recipes (69 cocktail and 35 appetizer, plus an array of variations, sours, and purees), as well as more than 60 color photographs to guide and inspire, I created this book for all skill levels. For your next dinner party wow your guests with a Tuscan Rosemary Lemon Drop (recipe below) or a Cucumber Elderflower Fizz. Throw a vintage cocktail party and revisit the classics with a Peach 75 or a Dubious Manhattan. Serve an icy pitcher of Berrylicious Sangria at your next poolside barbecue. Tantalizing finger foods such as Croque Monsieur Puffs and Fennel-Roasted Walnuts, expertly paired with just the right cocktail, will make yours the happiest happy hour.

I’ve included a bar-basics section, insider tips and techniques, recipes for infused syrups, original garnishes, and fresh fruit purees, as well as some nifty extras (like a double ribbon marker labeled “sips” and “apps”) to create a great guide for both home cocktail “chefs” and bar professionals alike. I hope you enjoy my new book, Sips & Apps.

Sips & Apps can be purchased at the following locations, as well as signed copies through my website.

Barnes & Noble Seattle locations
Sur La Table
Amazon.com
Metropolitan Market
Drees
Pottery Barn 

Tuscan Rosemary Lemon Drop

I created this cocktail for my dear friends Michelle and Don’s wedding reception in Tuscany. To this day, I can picture everyone standing on the villa lawn enjoying their drinks—heels kicked off, ties loosened, and laughter fading into the Tuscan sunset.

Makes 1 drink

Rosemary Sugar
1 sprig fresh rosemary
1 1/2 ounces vodka
1/2 ounce limoncello
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup

For garnishing
Fresh rosemary sprig

Rim a large martini glass with rosemary sugar, and set aside.

Bend 1 rosemary sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, limoncello, lemon juice, and simple syrup. Cap and shake vigorously. Strain into the sugar-rimmed glass. Float a rosemary sprig in the drink for garnish.

Rosemary Sugar

Makes 1 cup

2 tablespoons fresh rosemary leaves, coarsely chopped
1 cup superfine or baker’s sugar

Mix the rosemary and sugar together, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a food processor or spice grinder until finely ground. Store in a tightly sealed container for up to one month at room temperature.

Simple Syrup

This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.
 
Makes 3 cups

2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Tip: If you don’t have limoncello, then increase the lemon juice and simple syrup to 3/4 ounce each.

Recipe from Sips & Apps, © 2009 by Kathy Casey, Photography by Angie Norwood Browne, reprinted by permission of Chronicle Books

The King of Cocktails Dale Degroff has just recently published his second book and it is a must-have at any one’s bar. The Essential Cocktail (Clarkson Potter, 2008), covers it all — from Slings to Sidecars. Anyone from professional bartenders to at home drink-makers is sure to take something away from this beautiful book. Eloquently written with gorgeous photography, the book is dedicated to the essentials of all cocktails, classic and modern.  This book highlights the importance for bartenders to understand the essential, classic techniques and skills of drink-making.

The Essential Cocktail is available in stores and through online sources such as Amazon.com.

Kissing just got a little tastier with Carol Frieberg’s new book, The Best Places to Kiss Cookbook: Recipes from the most Romantic Restaurants, Cafes and Inns of the Pacific Northwest, Sasquatch Books. This book is a great place to start when planning a meal for that special someone. Recipes include Fresh Oysters with Tobasco and Lemongrass Granitè, from Point No Point Resort in Sooke, BC and Duck Breast Salad with Peaches and Hazelnuts from Crush Restaurant in Seattle. Sounds like a great meal to get you in the mood! Get inspired to spice things up and pick up a copy in time for Valentine’s Day.

My new book, Sips & Apps, has garnered a great pre-release mention on Rocco Loosbrock’s Bacon Freak blog. Rocco, aka the “Boss Hog,” is the owner of Coastal Vineyards “Bacon is Meat Candy Bacon Club” and blogs about all things bacon. He also sells an amazing selection of gourmet bacon. Of course he was very interested to hear that my Bacon, Blue Cheese & Pecan Cocktail Cookies recipe will be in the book, which will be released this spring!

Out here in the Northwest we are blessed with beautiful mountain views and in the winter, that means ski time! There is a great new book for all you skiers out there that will get you geared up for this snowy season. The Ski Country Cookbook by Barbara Scott-Goodman, Chronicle Books, has great recipes for before you head out, for when you get back inside and fueling up in-between runs! Hearty breakfast dishes like Smoked Chicken and Apple Hash or Homemade Granola and tasty comfort food like Wine Braised Short Ribs and Macaroni and Cheese will just hit the spot. Whether your “thing” is hitting the slopes, building forts and snowball fights, or staying inside by the fire, these recipes will be sure to keep you warm when it’s cold outside.

The perfect holiday gift for your favorite ski bunny!

It just isn’t the holidays without cookies. I love to bake up a bunch of holiday cookies — but let’s be honest, sometimes we can get carried away, and what is supposed to be delicious fun can turn into a stress fit of flour, butter and sugar. My solution to this is to host a cookie party. Invite a bunch of friends and family over, select a few cookie recipes and put everyone to work! This way you can share the work, the expense and the delicious outcome. Just remember to double or even triple your recipes to be sure everyone gets enough. I’d recommend at least 6 dozen cookies per person to take home.

And for lots of great cutters, sprinkles and cookie accouterments check out Cookies – they have a store in Seattle’s Ballard neighborhood and lots of supplies available on line, too.

What holiday cookies to make? I have my favorites, the sugar cookies with icing and sparkles, my mother-in-law makes the best “trees” with light green icing and red sugar. I also adore thumbprint cookies, peppermint chocolate bark, and of course a good bar cookie.

Here I’ve included a recipe for My Mom’s Oatmeal Gumdrop Cookies. My mom  made these cookies for years and  I used to have the job of cutting up the gumdrops. To make this task a bit easier, try snipping them into pieces with clean, wet scissors.

My Mom’s Oatmeal Gumdrop Cookies

Makes approximately 6 dozen cookies
2/3 cup butter
1/3 cup shortening
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons buttermilk
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal (rolled oats)
1 pound spiced gumdrops, cut into approximately 1/4-inch pieces
(I had trouble finding a 16-ounce bag, so if you can find only a 13-ounce bag that is okay.)
1/2 cup chopped walnuts
1/2 cup raisins

In a mixer, cream together butter, shortening and sugars until fluffy. Then add the eggs, vanilla, and buttermilk, and mix until smooth. Sift together dry ingredients and blend in. Mix in oatmeal, gumdrops, walnuts and raisins. Chill, covered, 2 hours.

When ready to bake, preheat oven to 350 degrees F. Drop dough by tablespoonfuls onto a greased baking sheet. Bake about 10–12 minutes, or until golden.

© 2003 by Kathy Casey Food Studios®