Cleaning out the recipe clippings

It must be fall - I feel like I am getting ready to hibernate - cleaning out cupboards, stocking the pantry, having the odd afternoon nap - sure signs it is fall and winter is lurking around the corner!

I was going through a box with magazine clippings and scraps of paper with recipes jotted down on them, and thought it would be a good idea to post them here - then at least I will know where to find them!

The first one is from my cousin, Barbara Stavast Green (Auntie Barb as the girls fondly call her or BAG as Barry refers to her!). We live miles apart (we live in the Okanagan Valley, she lives in the US) but the few times she has visited, she always makes cinnamon buns mostly from scratch - but she passed this  recipe on - and hey are quick and tasty - the secret is out!

Auntie Barb's Quick Cinnamon Buns

12 frozen buns (uncooked)                      1 large pkg. vanilla instant pudding
1/4c. brown sugar                                  1/4c. butter
cinnamon to taste

Place frozen buns in a greased pan. Sprinkle instant pudding powder, brown sugar, and cinnamon over buns and dot with butter.

Place in oven overnight (do not turn it on!). In the morning - bake at 350 degrees for 30 minutes. Enjoy!

Toasted Oatmeal Cookies
(I think this recipe was cut out of one of my many Better Homes and Gardens Christmas Cookie magazines)

1 teaspoon baking powder          1 teaspoon baking soda

2 cup brown sugar                    1 teaspoon cinnamon
2 1/2 cup flour                          1 teaspoon nutmeg

1/2 teaspoon salt                        1 teaspoon vanilla
1/3 cup buttermilk                     2 eggs
1 1/2 cup rolled oats                  3/4 cup butter
1 cup chopped pitted dates         1 cup chopped pecans

Directions:

SPRINKLE oats and nutes in a shallow baking pan. Bake in a 375 oven about 10 minutes or till lightly toasted, stirring once. Place in bowl. Stir in sour milk or buttermilk and let stand a few minutes. BEAT together brown sugar and butter till combined. Add baking powder, baking soda, cinnamon, nutmeg, and salt; beat till combined. Beat in eggs and vanilla till combined. Stir in oat mixture. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in dates. Drop by teaspoons onto a greased cookie sheet. BAKE in a 375 degree oven about 10 minutes or till edges are golden brown. Cool on wire racks. If desired, drizzle with your favorite powdered sugar icing.

Make Ahead Rhubarb Slush

8 c. sliced rhubarb          1 pkg. (3 oz) strawberry gelatin
2 qts. water                   1/2 c. lemon juice
3 c. sugar                      lemon-lime soda

In large kettle, combine rhubarb, water, sugar and lemon juice; cook until rhubarb is tender. Strain, reserving juice. Add gelatin to hot juice, stirring until dissolved. Pour into 5 qt container; freeze.

To serve, allow mixture to thaw until slushy - then put into glasses. If desired, add 2 tablespoons soda to each serving. Can also be made up as punch. Serves 12.

This was from an issue of Canadian Living - not sure what year - pretty sure it was the late 1980s