Editor’s Note: For years, Chinook Observer readers enjoyed the culinary contributions from cookbook author and longtime Peninsula resident Lucille Downer.

Since Downer’s retirement from being our weekly kitchen columnist last summer, readers have asked for second helpings of recipes to try in their own kitchens.

This time, rather than having one contributing cook, we’ve decided to highlight tried and true recipes from a variety of households in this new feature.

Our first installation comes from June Wright of Long Beach.

So, tell us, what’s your favorite recipe to share? Is there someone you know who has a recipe deserving of publication? Send your suggestions and submissions to afrink@chinookobserver.com, and read the Observer to see if we use it!

Cream together:

1 cup oil

1 cup of white sugar

1 cup of brown sugar

2 eggs

1 teaspoon vanilla

Add:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Mix well and add:

2 cups crisped rice cereal

2 cups of quick-cooking oats

1 cup coconut

1 cup dried cranberries

Mix together, and then using a teaspoon, drop the mixture onto baking sheets (June recommends using parchment paper). Bake cookies on the lower rack of the oven at 345 degrees for 8 to 10 minutes. Cookies should be stored in an air-tight container, and even freeze well. Makes five dozen.

The story behind the recipe

“I was at Providence Hospital, my sister was there and I stayed at the guest house overnight. And there was a lady at the facility who made these cookies and she used raisins, but I use crannies. It’s similar to Betty Crocker’s recipe, which has the oats and raisins; I added the crispies, coconut and crannies. I get quite a bit of compliments on them, too.”

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