3/4 cup butter
1¼ cups firmly packed light brown sugar
1 egg
1/3 cup milk
1½ teaspoon vanilla
3 cups oats, quick or old-fashioned, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup coarsely chopped walnuts
Heat oven to 375° F. Lightly grease a baking sheet. Combine butter, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well-blended. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart on a baking sheet. Bake 10 to 12 minutes until lightly browned. Makes about 36 cookies.
Mimi
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Scottish Oatmeal Cookies
1/2 cup butter
1/2 cup other shortening
1 cup white sugar
1 cup dark brown sugar
1½ teaspoon vanilla
2 eggs
1½ flour
1 teaspoon salt
1 teaspoon baking soda
3 cups raw quick-cooking oatmeal
1 cup finely chopped nuts
Cream butter and shortening, gradually add white and brown sugar. Blend well. Add vanilla and eggs, one at a time. Beat well. Sift flour, measure and sift 3 times with soda and salt.
Turn mixer to low speed, adding sifted dry ingredients to butter mixture. Fold in oatmeal and chopped nuts. Shape into rolls about 2 inches in diameter and chill overnight.
Cut into 1/2-inch thick slices. Place on greased cookie sheets. Bake at 350° F for 12 minutes.
Alternate method is to drop a teaspoonful of the batter onto the cookie sheet - no chilling.
Gran Duddie
1/2 cup other shortening
1 cup white sugar
1 cup dark brown sugar
1½ teaspoon vanilla
2 eggs
1½ flour
1 teaspoon salt
1 teaspoon baking soda
3 cups raw quick-cooking oatmeal
1 cup finely chopped nuts
Cream butter and shortening, gradually add white and brown sugar. Blend well. Add vanilla and eggs, one at a time. Beat well. Sift flour, measure and sift 3 times with soda and salt.
Turn mixer to low speed, adding sifted dry ingredients to butter mixture. Fold in oatmeal and chopped nuts. Shape into rolls about 2 inches in diameter and chill overnight.
Cut into 1/2-inch thick slices. Place on greased cookie sheets. Bake at 350° F for 12 minutes.
Alternate method is to drop a teaspoonful of the batter onto the cookie sheet - no chilling.
Gran Duddie
Kourabiedes
1 cup butter, softened
2/3 cup sifted powdered sugar
1/2 teaspoon baking powder
1 egg yolk
2 tablespoon brandy or orange juice
1/2 teaspoon vanilla
2¼ cups all-purpose flour
2/3 cup finely chopped nuts
whole cloves
sifted powdered sugar
Beat butter for 30 seconds. Add 2/3 cup powdered sugar and baking powder. Beat until combined. Beat in egg yolk, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and nuts.
Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Insert stem of whole clove into the center of each cookie.
Bake at 325° F for 15 to 20 minutes or until bottoms are lightly browned. Transfer cookies to wire rack; cool. Sprinkle with powdered sugar. Makes about 60.
Sarah
2/3 cup sifted powdered sugar
1/2 teaspoon baking powder
1 egg yolk
2 tablespoon brandy or orange juice
1/2 teaspoon vanilla
2¼ cups all-purpose flour
2/3 cup finely chopped nuts
whole cloves
sifted powdered sugar
Beat butter for 30 seconds. Add 2/3 cup powdered sugar and baking powder. Beat until combined. Beat in egg yolk, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and nuts.
Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Insert stem of whole clove into the center of each cookie.
Bake at 325° F for 15 to 20 minutes or until bottoms are lightly browned. Transfer cookies to wire rack; cool. Sprinkle with powdered sugar. Makes about 60.
Sarah
Spice Cookies
3/4 cup (1½ stick) butter
1 cup firmly packed brown sugar
1 egg
1¾ cups flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
Pre-heat oven to 350º F and grease 2 large baking sheets. Beat butter and brown sugar together at medium speed until light and fluffy. Stir in egg, beating until smooth. Mix flour, ginger, cloves, cinnamon, soda, and salt together. At low speed, beat flour mixture into butter mixture until a soft dough forms. Drop by spoonfuls onto cookie sheets. Bake cookies until golden and set, 10 to 12 minutes. Makes 2 dozen large cookies.
Note: this recipe has a much better texture when made with a stand mixer as opposed to a hand mixer. You may need to mix a long time to get the needed fluffiness with a hand mixer.
Laura
1 cup firmly packed brown sugar
1 egg
1¾ cups flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
Pre-heat oven to 350º F and grease 2 large baking sheets. Beat butter and brown sugar together at medium speed until light and fluffy. Stir in egg, beating until smooth. Mix flour, ginger, cloves, cinnamon, soda, and salt together. At low speed, beat flour mixture into butter mixture until a soft dough forms. Drop by spoonfuls onto cookie sheets. Bake cookies until golden and set, 10 to 12 minutes. Makes 2 dozen large cookies.
Note: this recipe has a much better texture when made with a stand mixer as opposed to a hand mixer. You may need to mix a long time to get the needed fluffiness with a hand mixer.
Laura
Chocolate Pillows
1 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
2½ cup flour
chocolate bars
Cream shortening and sugar. Beat in egg and vanilla. Stir in flour. Divide dough in half. Using a cookie press with a ridged disc, press onto greased cookie sheets in lengths. Place squares from chocolate bars on the dough at even intervals and cover with more lengths of dough. Cook 12 to 15 minutes at 375º F. Slice between chocolate bars and then transfer to a rack to cool. Yields about 6 dozen.
Paula
2/3 cup sugar
1 egg
1 teaspoon vanilla
2½ cup flour
chocolate bars
Cream shortening and sugar. Beat in egg and vanilla. Stir in flour. Divide dough in half. Using a cookie press with a ridged disc, press onto greased cookie sheets in lengths. Place squares from chocolate bars on the dough at even intervals and cover with more lengths of dough. Cook 12 to 15 minutes at 375º F. Slice between chocolate bars and then transfer to a rack to cool. Yields about 6 dozen.
Paula
Sugar Cookies
1 cup (2 sticks) butter
1¼ cups sugar
4 cups flour, sifted
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoon milk
1 teaspoon vanilla
Cream butter, add sugar and cream well together, add eggs and cream well. Combine dry ingredients, add to the creamed mixture with the milk and vanilla. Chill dough before rolling. Cut fancy cutters and bake at 400º F on a greased sheet. Decorate with candied fruit, nuts, or colored sugars.
Mimi
1¼ cups sugar
4 cups flour, sifted
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoon milk
1 teaspoon vanilla
Cream butter, add sugar and cream well together, add eggs and cream well. Combine dry ingredients, add to the creamed mixture with the milk and vanilla. Chill dough before rolling. Cut fancy cutters and bake at 400º F on a greased sheet. Decorate with candied fruit, nuts, or colored sugars.
Mimi
Chocolate Buttersweets
Cookies
1/2 cup butter (1 stick)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1-1¼ cups flour
Preheat oven to 350º F. Cream butter. Add sugar, salt, and vanilla. Cream well; gradually add flour. Shape cookies into balls using a teaspoon. Place on an ungreased cookie sheet. Press hole in the center of each. Bake for 12 to 15 minutes until delicately browned. Fill hole with filling while cookies are still warm. Cool. Frost.
Cream Nut Filling
3 ounces cream cheese
1 cup sifted confectioner's sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup coconut
Soften cream cheese. Blend in sugar, flour, and vanilla. Cream well. Stir in walnuts and coconut.
Chocolate Frosting
1/2 cup chocolate chips
2 tablespoons butter
2 tablespoon water
1/2 cup sifted confectioner's sugar
Melt chocolate chips with butter and water over low heat, stirring occasionally. Add sugar and beat until smooth. Drizzle over cookies.
Makes 36 cookies.
Paula
courtesy of Norma
1/2 cup butter (1 stick)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1-1¼ cups flour
Preheat oven to 350º F. Cream butter. Add sugar, salt, and vanilla. Cream well; gradually add flour. Shape cookies into balls using a teaspoon. Place on an ungreased cookie sheet. Press hole in the center of each. Bake for 12 to 15 minutes until delicately browned. Fill hole with filling while cookies are still warm. Cool. Frost.
Cream Nut Filling
3 ounces cream cheese
1 cup sifted confectioner's sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup coconut
Soften cream cheese. Blend in sugar, flour, and vanilla. Cream well. Stir in walnuts and coconut.
Chocolate Frosting
1/2 cup chocolate chips
2 tablespoons butter
2 tablespoon water
1/2 cup sifted confectioner's sugar
Melt chocolate chips with butter and water over low heat, stirring occasionally. Add sugar and beat until smooth. Drizzle over cookies.
Makes 36 cookies.
Paula
courtesy of Norma
Whiskey Balls
2½ cup finely crushed vanilla wafers
1 cup powdered sugar, plus more for rolling
1 tablespoon cocoa
1 cup finely chopped nuts
3 tablespoon white corn syrup
1/4 cup whiskey
Mix all together, make small balls and roll in powdered sugar. Do not bake. They will keep indefinitely.
Mimi
1 cup powdered sugar, plus more for rolling
1 tablespoon cocoa
1 cup finely chopped nuts
3 tablespoon white corn syrup
1/4 cup whiskey
Mix all together, make small balls and roll in powdered sugar. Do not bake. They will keep indefinitely.
Mimi
Ragalach
1 cup (1 sticks) butter
1 8-ounce package cream cheese
1/2 teaspoon salt
2 cups flour
1 cup finely chopped walnuts
1/4 cup sugar
1 tablespoon cinnamon
Mix butter, cream cheese, salt and flour together. Shape into 16 balls, chill one hour. Roll each ball into a 6-inch circle and cut into quarters. Mix walnuts, sugar, and cinnamon. Place 1 teaspoon of walnut mixture on each piece of dough. Fold over and pinch edges together to form into crescents. Bake on ungreased cookie sheet at 350º F for 10 to 12 minutes until slightly brown on edges.
Mimi
1 8-ounce package cream cheese
1/2 teaspoon salt
2 cups flour
1 cup finely chopped walnuts
1/4 cup sugar
1 tablespoon cinnamon
Mix butter, cream cheese, salt and flour together. Shape into 16 balls, chill one hour. Roll each ball into a 6-inch circle and cut into quarters. Mix walnuts, sugar, and cinnamon. Place 1 teaspoon of walnut mixture on each piece of dough. Fold over and pinch edges together to form into crescents. Bake on ungreased cookie sheet at 350º F for 10 to 12 minutes until slightly brown on edges.
Mimi
Christmas Sugar Cookies
Part 1
1 ½ cups if sifted confection sugar
1 cup of butter (soft)
1 egg
1 tsp. vanilla (real)
½ tsp. almond flavor
Part 2
2 ½ cups of flour
1 tsp. baking soda
1 tsp. cream of tartar
Directions:
- Mix sugar and butter well then add egg, vanilla, and almond flavor.
- In separate bowl mix flour, baking soda, and cream tartar. Stir.
- Combine the two mixtures and mix well.
- Divide dough into 2 balls and allow cookie dough to chill overnight.
- Butter the cookie sheet with butter and bake at 375 for 7-8 minutes.
Duddie
Bonbon Cookies
Originally from Betty Crocker's Best Cookies.
1/2 cup butter (1 stick)
3/4 cup powdered sugar
1 ½ tablespoon vanilla
Food coloring
1 ½ cups all purpose flour
1/8 teaspoon salt
Chocolate chips
Mix butter, sugar, vanilla, and food coloring. Blend flour and salt thoroughly until dough forms a ball. If dough is too dry to hold together, add 1 to 2 tablespoons of cream (Half&Half). Preheat oven to 350° For each cookie, pinch off about a tablespoon of dough. Flatten and make an indentation with your thumb. Place 5-6 chocolate chips in the depression, and then wrap the rest of the dough around them to make a ball.
Bake 1" apart on an ungreased cookie sheet or baking stone for 12-15 minutes. Cool.
Keira
1/2 cup butter (1 stick)
3/4 cup powdered sugar
1 ½ tablespoon vanilla
Food coloring
1 ½ cups all purpose flour
1/8 teaspoon salt
Chocolate chips
Mix butter, sugar, vanilla, and food coloring. Blend flour and salt thoroughly until dough forms a ball. If dough is too dry to hold together, add 1 to 2 tablespoons of cream (Half&Half). Preheat oven to 350° For each cookie, pinch off about a tablespoon of dough. Flatten and make an indentation with your thumb. Place 5-6 chocolate chips in the depression, and then wrap the rest of the dough around them to make a ball.
Bake 1" apart on an ungreased cookie sheet or baking stone for 12-15 minutes. Cool.
Keira
Cranberry Orange Oatmeal Cookies
1 cup butter, softened
1 cup packed brown sugar
½ cup sugar
2 eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon Grand Marnier (can substitute orange extract)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups uncooked oats
1 cup dried cranberries (5 oz. package)
Preheat oven to 350° F. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown (If using stoneware baking sheets, bake 12-13 minutes). Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Laura
1 cup packed brown sugar
½ cup sugar
2 eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon Grand Marnier (can substitute orange extract)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups uncooked oats
1 cup dried cranberries (5 oz. package)
Preheat oven to 350° F. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown (If using stoneware baking sheets, bake 12-13 minutes). Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Laura
Snickerdoodles
As requested by Melanie! Originally from the Betty Crocker Cookie book, but slightly modified.
1 1/2 cups sugar
1 cup butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating
2 tablespoons sugar
2 teaspoons ground cinnamon
Heat oven to 400°. Mix sugar, butter, and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls.
Mix remaining sugar and cinnamon; rolls balls in mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake until set, 8-10 minutes. Remove immediately from the cookie sheet to a rack.
1 1/2 cups sugar
1 cup butter
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating
2 tablespoons sugar
2 teaspoons ground cinnamon
Heat oven to 400°. Mix sugar, butter, and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonful into balls.
Mix remaining sugar and cinnamon; rolls balls in mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake until set, 8-10 minutes. Remove immediately from the cookie sheet to a rack.
Chocolate Crispy Sticks
I usually double the first two steps and triple the third.
Preheat oven to 350°, grease an 8x8x2 pan.
Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 flour
1/4 cup chopped pecans
Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour and pecans, stirring until well blended. Turn into pan, bake 20 minutes. Cool in pan on wire rack.
Filling
1 cup powdered sugar
1 Tablespoon heavy cream
1/4 teaspoon vanilla extract
2 Tablespoon butter
Blend all ingredients. Spread over chocolate layer. Chill at least 10 minutes.
Glaze
1 square unsweetened chocolate
1 tablespoon butter
Melt chocolate and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 minutes. With a sharp knife, cut into 18 sticks.
Granduddie
Preheat oven to 350°, grease an 8x8x2 pan.
Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 flour
1/4 cup chopped pecans
Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour and pecans, stirring until well blended. Turn into pan, bake 20 minutes. Cool in pan on wire rack.
Filling
1 cup powdered sugar
1 Tablespoon heavy cream
1/4 teaspoon vanilla extract
2 Tablespoon butter
Blend all ingredients. Spread over chocolate layer. Chill at least 10 minutes.
Glaze
1 square unsweetened chocolate
1 tablespoon butter
Melt chocolate and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 minutes. With a sharp knife, cut into 18 sticks.
Granduddie
Cranberry Cheese Bars
2 cups flour
1 1/2 cups oats
3/4 cup plus 1 Tablespoon firmly pack brown sugar
1 cup butter, softened
1-8 oz. package cream cheese, softened
1-14 oz. can sweetened condensed milk
1/4 cup lemon juice from concentrate
2 Tablespoons cornstarch
1-18 oz. can whole berry cranberry sauce
Heat oven to 350°. In a large mixer bowl, combine flour, oats, 3/4 cup sugar and butter, mix until crumbly. Reserving 1 1/2 cup crumb mixture, press the remainder firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.
Meanwhile, in a small bowl, beat cheese until fluffy. Gradually beat in milk until smooth, stir in lemon juice. Spread evenly over crust. In a small bowl, combine remaining 1 Tablespoon sugar and cornstarch, then stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes until golden. Cool; chill. Makes 24-36 bars.
Martha
1 1/2 cups oats
3/4 cup plus 1 Tablespoon firmly pack brown sugar
1 cup butter, softened
1-8 oz. package cream cheese, softened
1-14 oz. can sweetened condensed milk
1/4 cup lemon juice from concentrate
2 Tablespoons cornstarch
1-18 oz. can whole berry cranberry sauce
Heat oven to 350°. In a large mixer bowl, combine flour, oats, 3/4 cup sugar and butter, mix until crumbly. Reserving 1 1/2 cup crumb mixture, press the remainder firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.
Meanwhile, in a small bowl, beat cheese until fluffy. Gradually beat in milk until smooth, stir in lemon juice. Spread evenly over crust. In a small bowl, combine remaining 1 Tablespoon sugar and cornstarch, then stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes until golden. Cool; chill. Makes 24-36 bars.
Martha
Lemon Squares
1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp. lemon juice
Heat oven to 350°. Measure flour & blend thoroughly with butter & powdered sugar. Press into 8x8 baking pan - bake 20 min. Beat rest of ingredients together thoroughly. Pour over baked crust & bake and additional 20 min.
Martha
Martha
Great Grandmother Saylor's Date Sandwiches
A Christmas favorite!
Filling
1 lb dates
1 cup water
1 cup brown sugar
Cook over low heat until smooth, stirring often. It may be necessary to add a little more water from time to time. Remove from heat and add:
1 cup nuts
1 tsp vanilla
Dry Mixture
Blend together:
2 cups quick oats
1/2 tsp soda
1 cup flour
1 cup shortening
1/2 tsp salt
1 cup brown sugar
Auntie Bev
Filling
1 lb dates
1 cup water
1 cup brown sugar
Cook over low heat until smooth, stirring often. It may be necessary to add a little more water from time to time. Remove from heat and add:
1 cup nuts
1 tsp vanilla
Dry Mixture
Blend together:
2 cups quick oats
1/2 tsp soda
1 cup flour
1 cup shortening
1/2 tsp salt
1 cup brown sugar
Blend well and place 1/2 in a greased 9x13 pan, patting down firmly. Spread filling evenly over dry mixture and cover with remaining dry mixture, pressing slightly into filling. Bake in 325° oven for 20 min or until slightly brown. Let cool and cut into squares.
Auntie Bev
Chocolate Crispy Sticks
Preheat oven to 350°, grease an 8x8x2 pan.
Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 cup flour
1/4 cup chopped pecans
Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour & pecans, stirring until well blended. Turn into pan, bake 20 min. Cool in pan on wire rack.
Filling
1 cup powdered sugar
1 tbsp heavy cream
1/4 tsp vanilla extract
2 tbsp soft butter
Blend all ingredients. Spread over cookie layer. Chill at least 10 min.
Glaze
1 oz German chocolate
1 tbsp butter
Melt choc and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 min. With sharp knife, cut into 18 sticks.
GranDuddie
GranDuddie
Bourbon or Rum Balls
2-1/4 cup vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon or rum
3 tbsp cocoa
2 tbsp white corn syrup
1 cup confectioner’s sugar
Combine wafer crumbs & pecans. Put remaining ingredients in a bowl & beat. Pour over dry ingredients & mix well. Roll into 1 inch balls, then roll balls in powdered sugar or finely chopped nuts. Makes 40-48.
Sarah & Jason
Sarah & Jason
Great Grandmother Lewis’ Raisin Cookies
4 cups flour
4 tsp. baking powder
1 cup Crisco
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup milk
1-½ cups raisins
Mix flour, baking powder, sugar & Crisco together like pie dough. Add eggs, vanilla and milk, mix well. Stir in raisins. Chill several hours then roll to ½ inch thick and cut with floured water glass. Bake at 350° until light brown.
Aunt Kay
Aunt Kay
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