Peanut Butter Cookies
 
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup peanut butter (smooth)
3 cups flour
1/2 tsp. salt
2 tsp. baking soda

In large bowl, soften shortening, stir in sugars, 2 eggs, stir well. Add vanilla and peanut butter. Add flour, salt and baking soda (add a cup at a time stirring well each time). Drop teaspoons of dough on ungreased cookie sheet. Bake 350 D. 12-14 minutes. Yield 4-1/2 dozen.

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Caramelized Apple Rings (yield 4 servings)

2 large, tart apples, cored and sliced 1/2 inch thick
4 Tbs. butter
1/2 cup packed brown sugar

In a skillet, cook apples in butter until tender. Sprinkle with brown sugar. Cook until tender and golden brown, about 5-8 minutes.

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Eggplant Parmesan Lasagna (yield 8 servings)

1 Tbsp. olive oil (plus more for the baking sheet and foil)
2 eggs
1 cup bread crumbs
1/2 cup flour
2 medium eggplants
1 16oz. container small curd cottage cheese
1 15-oz. container part-skim ricotta cheese
6 oz. mozzarella cheese grated (1-1/2 cups)
1/2 cup plus 2 Tbsp. grated Romano or Parmesan cheese
Pinch black pepper
1 cup fresh basil, roughly chopped (or 2 tsp. of dried)
1/2 cup fresh, flat-leaf parsley roughly chopped (or 2 tsp. dried)
2 1/2 cups jarred marinara sauce.

Heat oven to 450 D., lightly oil two rimmed baking sheets.

Beat the eggs together in a shallow bowl. Place the flour and bread crumbs and mix to combine. Slice the eggplants in 1/2 in. thick rounds. Dip into the flour, then the egg mixture, pressing gently to help them hold the crumbs. Transfer to the baking sheets, roast until brown 15-20 minutes. Reduce oven temp to 400 D.  While egg plant is cooking, in a large bowl mix cottage cheese, ricotta, 1 cup mozzarella, 1/2 cup Romano and 1/2 tsp. black pepper, fold in basil and parsley.

In bottom of 9 x 13 in. baking dish, spread 1/2 cup marinara sauce. Top with a layer of eggplant, 1/2 cup marinara and dollop with a third of the ricotta mixture. Repeat eggplant, marinara and ricotta layers twice. Top with remaining marinara sauce. Sprinkle with remaining mozzarella and Romano. Cover with an oiled piece of foil and bake for 20 minutes. Uncover and bake until the top is lightly brown, 20-25 min. Let stand for 10 minutes before serving.

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Whether our going is long, short or quick; it will happen. In His hands we give our soul, our life and our love. "Oh! What a Saviour!"

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