Boggles Recipes

Steps:

• Place rack in middle position.
• Preheat oven to 350°F
• Melt butter in large microwave-safe bowl.
• Add sugars and let cool a bit.
• Add eggs, backing powder, baking soda, salt, vanilla and spices. (Add eggs last when adding these ingredients to help cool off the butter further, you don't want to cook the eggs).
• Add flour and mix.
• Then add the cranberries and oats and mix everything up. (The dough will be quite stiff).
• Drop by teaspoon onto a greased cookie sheet, 12 to a sheet.
• Bake at 350°F for 12-15 minutes.
• Cool on cookie sheet for 2 minutes.
• Remove to cooling rack until cool.

Steps:

• Put chicken into a large pot with other ingredients, except the peas.
• Add enough water to cover 3/4 of the chicken.
• Cover pot and bring to a gentle boil, reducing heat to a simmer.
• Simmer about 1 1/2 hours.
• Remove chicken from pot and cool.
• Reserve the liquid and carrots.
• Skim off any fat.
• Chop up chicken into bite sized pieces.
• Sauce: Melt butter and add flour.
• Stir, cooking for 1 minute.
• Combine milk and chicken stock and gradually add to butter/flour mixture.
• Boil and cook for one minute.
• Remove from heat.
• stir in 5 1/2 tablespoons of parsley, salt and pepper.
• Dumplings: Mix together flour, baking powder, shortening, corn (optional), salt and pepper.
• Bind with enough cold water to make a smooth dough.
• With floured hands, divide the dough into 12 portions and roll into balls.
• In a large pot, bring sauce back to a simmer and add the chicken, carrots, peas and dumplings (they will sink).
• Cover with a lid and cook for 20 minutes until dumplings are light and fluffy.
• Sprinkle with remaining parsley and serve.