Howard's Amazing Stewed Fish

1 pack Basa Fillets
Russet Potatoes, sliced
Onion, sliced
Salt
Pepper
Savoury

Grease casserole dish. Add a layer of fish, then season with salt and pepper. Add a layer of potatoes, season, then a layer of onions, and season. Do one layer of each, or more if you are feeding a crowd. Top of with seasoning and sprinkle savory over top. Bake covered in 325 oven for about 40 minutes to an hour, depending on how deep your dish is. It's done when potatoes are done, just stick a fork in a potato to see. This is really good. Really.

White Raisin Bread

1 pkg Robin Hood Bread and Roll Mix (Walmart or Safeway carry it, cheaper at Walmart)
1/2 tbsp sugar
4 cups of raisins
1/4 cup sugar
5 cups warm water
2 eggs, beaten
4.5 - 5 cups of flour

In large bowl (I use a plastic basin, one that is also good for soaking your feet - not that I would) pour 5 cups of warm water and dissolve 1/2 tbsp sugar in it. Sprinkle yeast from both yeast packets in Bread Mix and let stand for 5 minutes. Stir in eggs, sugar and raisin and dump in all the B&R Mix. Add 41/2 to 5 cups of flour (start with about half of that, and add the rest as needed - or should I say as kneaded. Knead for about 8 minutes to make a nice soft silky dough - it should be a little bit sticky but not so much it sticks to your hands when it's done, just keep sprinkling flour on it as you go. Grease bowl and dough with butter, cover with a clean tea towel then wrap a nice big towel around to keep out the draft, and let rise for a couple of hours. Actually, just follow the directions on the pack from now on.
By adding the extra water and flour, you should get 6 loaves. (There's only 5 in the pic because my men and I ate one for dinner - and I only had one slice.)

Best Ever Sugar Cookies

1 cup softened butter (not margarine .... butter is better cos it makes a better batter)
2 cups sugar (now you know why they are called Sugar Cookies)
2 eggs
1/2 cup milk
1 tsp vanilla (the real stuff, not the fake crappy stuff)
4 1/2 cups of flour
4 tsp baking powder
1/2 tsp salt

Cream butter and sugar. Add egg, milk and vanilla, and beat well. Combine flour with baking powder and salt, and blend into creamed mixture. Divide dough in quarters, and wrap in Saran Wrap (or something) and chill for at least an hour. (This can be kept in the fridge for a few days, or frozen for a while.)
On lightly floured surface, roll each piece to 1/8" for thin crispy cookies, or 1/4" for thicker softer cookies. Cut into desired shapes, and place on ungreased cookie sheet - we use parchment paper. Bake thin cookies at 375 for 7 -8 minutes, and thick cookies for 10 - 12 minutes.

For class cookies, we cut the dough into 3" circles, and with a seasonal cookie cutter, press the imprint into the middle of the circle. After baking, use the imprint as a guide to squeezing a line of frosting, then decorate as desired. Fits really nicely into a paper CD envelope, which you can fun up with stickers or markers.

MY 10 cents worth:

• Please don't use fake ingredients if you want a yummy cookie. No fake vanilla, no fake choco chips.
• If recipe calls for shortening, don't use margarine or even butter. Each one has its place - only use what's called for each specific recipe. Crisco Butter Flavor is my favourite shortening for baking
• If recipe says Sift Flour - then Sift Flour. (I just shake mine through a metal sieve.) However, this recipe doesn't ask for sifted flour, so you just spoon spoonfuls of flour into measuring cup and level off top with flat part of knife. DO NOT just put the cup in and scoop out the flour - that's a BAD way to measure.
• Don't over bake. With our dollar store oven, we have learned to drop the temp by at least 50 degrees, and the time by a few minutes. These cookies I leave in for 9 minutes. They look a bit underdone, but that's the way to have them.
• This recipe is double the original. Don't see the sense in making just enough for a snack, to tell the truth. They won't last diddly-squat anyway.

Best Ever Chocolate Chip Cookies

CHOCOLATE CHIPPERS

1 cup shortening  (I use Crisco Butter Flavor)

1 cup granulated sugar

1/2 cup brown sugar

2 eggs

2 tsp vanilla (I hope you don't use imitation vanilla - take a deep breath and spend a mint on the Real Stuff)

2 cups flour (see note below)

1 tsp salt

1 tsp baking soda

1 pack of chocolate chips (and don't get the chocolate-flavoured ones .... that's not chocolate)

Cream together the shortening, sugars, eggs and vanilla until light and fluffy.

Thoroughly stir together the flour, salt, and baking soda, and stir into creamed mixture, blending well. Add chips. Drop from tsp 2 inches apart on greased cookie sheet. Bake at 375 about 10 -12 minutes. Immediately remove from cookie sheet to cool. 

MY 10 cents worth:

• Please don't use fake ingredients if you want a yummy cookie. No fake vanilla, no fake choco chips.
• If recipe calls for shortening, don't use margarine or even butter. Each one has its place - only use what's called for each specific recipe. Crisco Butter Flavor is my favourite shortening for baking
• If recipe says Sift Flour - then Sift Flour. (I just shake mine through a metal sieve.) However, this recipe doesn't ask for sifter flour, so you just spoon spoonfuls of flour into measuring cup and level off top with flat part of knife. DO NOT just put the cup in and scoop out the flour - that's a BAD way to measure.
• Don't over bake. With our dollar store oven, we have learned to drop the temp by at least 50 degrees, and the time by a few minutes. These cookies I leave in for 9 minutes. They look a bit underdone, but that's the way to have them. 
• This recipe is double the original. Don't see the sense in making just enough for a snack, to tell the truth. They won't last diddly-squat anyway.