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Diane Prather

Diane Prather's columns appear in the Craig Daily Press each Wednesday and Friday. You can contact her at 824-8809 or e-mail .

Craig — Remember the "Boy Scout Cake" recipe featured in this column about three weeks ago? This past week Pat Coyner, the recipe's contributor, told me how to make a frosting for the cake.

The ingredients are: 1 cup brown sugar, 3 tablespoons milk, 5 tablespoons margarine, and 1/2 cup chocolate chips.

Bring the sugar, milk and margarine to a boil. Then add the chocolate chips and mix. Frost the cake.

The frosting recipe is a little different because of the brown sugar. I haven't tried the frosting yet, but it sure looks easy.

Pat also sent me a recipe for "Quick and Easy Peanut Butter Cookies." This is an easy recipe which is unusual because there's no flour in the cookies. The recipe makes about 2 dozen cookies. Pat said it's good to make if you want to "bake up a little bit" - maybe to take to school or to somebody's house.

The ingredients are: 1 cup sugar, 1 cup peanut butter, 1 egg and 1 teaspoon vanilla.

Preheat the oven to 350 degrees, and grease a cookie sheet. Then place the dough, by spoonfuls, onto the cookie sheet and bake for about 10 minutes or until cookies are brown.

Pat warned me to let the cookies cool a bit before serving - even before taking them off the cookie sheet. They crumble if you don't.

The cookies taste sweeter than those made from the usual peanut butter cookie recipe. I made them Saturday afternoon when our granddaughter Megan was here. She surely liked the cookies, and judging from the empty cookie plate, so did the rest of the family.

Thanks for the recipes, Pat.

In an added note, I'm not sure I made clear that Pat Coyner's sister-in-law, Jean Muhme, gave her the recipe for the "Boy Scout Cake" - and more than 50 years ago, too.

I want to remind readers that I will not be offended if you call with a question about the column (for example, if directions aren't clear or if it appears that I've left out an ingredient). There's a reason why this is so important, especially now.

After 40 years of typing classroom-related work and manuscripts on an electric typewriter, I've moved into the computer world. I'm sure it doesn't seem like a big deal to most people, but it's quite a change for me. So lately I have been more focused on getting the columns onto a flash drive and less focused on polishing the content. However, I'm getting there.

If you'd like to share your recipes, call me at 824-8809 or write to me at Box 415, Craig 81626.