Old Fashioned Coconut Cookies

1/2 cup butter (softened), 1 cup packed light brown sugar, 1 egg, 1 cup quick oats, 1 cup flaked coconut, 1/3 cup blend dried fruit (raisins, cranberries, cherries mixture) chopped in small bits, 1 t. vanilla extract, 1 cup flour, 1/2 t. baking powder, 1/2 t. baking soda, 1/4 t. salt and slivered almonds.

In a large bowl cream butter and sugar. Add egg and beat until light. Stir in vanilla. Stir in oats, coconut, and dried fruit. Set aside.

In a medium bowl combine flour, baking powder, baking soda, and salt. Empty flour mixture into the large bowl of creamed fruit mixture and stir to thoroughly combine into a ball of cookie dough. By rounded teaspoonfuls roll cookie dough into balls and place on a light greased cookie sheet 1" apart. Place a slivered almond in center of each cookie ball and carefully press slivered almond down into center of cookie taking care not to split dough or break slivered almond. Place cookie sheet in a preheat 375 degree oven and bake for 10 - 12 minutes. Remove from oven and let cookie sheet set on stove top for one minute before removing cookies to wire rack to cool.

Grandma's Old Fashioned Pepperoni Roll

1 lb. fresh bread dough (the fresh pizza dough ball in the refrigerated section of the store), 1 (beaten egg), 1/2 cup Tomato Basil spaghetti sauce, 3 - 4 oz. thinly sliced pepperoni, 1 cup grated Italian blended cheese, 1 cup grated Mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 t. Italian blended seasoning.

Preheat oven at 375 degrees. Lightly grease a large (preferably a stoneware ) baking sheet. Set aside. On a floured sheet of waxed paper roll out bread dough into a large rectangle. Brush the beaten egg on top. Dust with Parmesan cheese, sprinkle spaghetti sauce over top and with the back side of a large spoon rubbing sauce to light spread over surface. Next sprinkle Italian blended seasoning evenly. Arrange pepperoni over top. Sprinkle both Italian blended cheese and Mozzarella cheese over top of pepperoni. Carefully roll lengthwise up and pinch seam closed. Carefully turn Pepperoni Roll out onto the prepared baking sheet and bake for about 40 minutes or until golden. Remove from oven and let set for about 10 minutes before slicing.

Note: Can divide dough in two and make 2 smaller rolls if desired. If not serving immediately, let cool to just a bit warmer than room temperature and wrap in foil. Refrigerate left overs. *Note too that if you want to make your own fresh pound of homemade dough you can. That's the way my Grandmother used to make it but I don't.