Band Concert!

We went to a Band Concert tonight for the 6th graders. This was Jennifer's Zach and Catherine's Ryssa. Zach plays the trumpet and Ryssa plays the French Horn. They did a wonderful job. While Catherine and I went to the concert, Jennifer took her girls Kalista and Breann to their school play.

Next week will be a busy week with school events. Monday is lunch with Julissa (Jennifer) at school, and in the afternoon with Trevor (Catherine's) for an awards assembly. Ryssa (Catherine's) will be taking a field trip to Chicago Monday also.

Another great event next week: Trevor is getting inducted into the National Honor Society!!!!!! Yeah Trevor! (Nana was also in the National Honor Society!!)

Thursday is Potawanami Zoo with Alex (Mitch's) and Jullisa (Jennifer's) for their field trip. Mitch and I are opting out of the school bus ride, and will follow in the car. That means more pictures next week with all these events.

Here are some more copy cat recipes that I can't wait to try.

--Double Tree Hotel Chocolate Chip Cookies--

2 cups flour

1/2 tsp. baking soda

1/4 tsp salt1 cup oats (uncooked)

3/4 cup sugar

3/4 cup Dark Brown sugar

1 cup butter, softened

2 large eggs

2 tsp. vanilla

1 tsp. lemon juice

12 oz. chocolate chips

1 1/2 cup walnuts

Preheat oven to 375 degrees. Lightly grease cookie sheets. Place the butter in a large bowl and cream lightly with anelectric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mixwell. In a separate bowl, stir together the flour, oatmeal,baking soda, and salt. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the cookie sheets, leaving 2 -3 inchesbetween each cookie.

Bake for 13 - 15 minutes or until lightlybrowned around the edges. Remove from the cookie sheets andcool on wire racks.

--Dunkin Doughnuts--

1 pkg. regular or quick-acting yeast

1/8 cup warm water (105-115 degrees)

3/4 cup lukewarm milk (scalded then cooled)

1/4 cup sugar

1/2 tsp. salt

1 egg

1/6 cup shortening

2 1/2 cups all-purpose flour

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed while scraping bowl for30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes Stir in remaining flour until smooth. Cover and let rise in warm placeuntil double, about 50-60 minutes. Turn dough onto floured surface. Roll dough 1/2- inch thick. Cut with round cookie cutter. Cover andl et rise on floured baking sheets until double, 30-40 minutes. Heat vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute oneach side. Remove carefully from oil (do not prick surfaces) and drain. When cool, make small hole to insert vanilla frosting. Take a sharp knife and carefully make a large cavity inside of the doughnut to hold the frosting. Fill the doughnuts generously with vanilla frosting anddust heavily with powdered sugar.

Makes: 12 doughnuts

VANILLA FROSTING FOR FILLING:

1/4 cup solid vegetable shortening

1/4 cup butter or margarine

1/2 tsp. clear vanilla extract

2 cups sifted confectioners sugar1 tbsp. milk

Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy.

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