Gunilla's Church Cookies

My friend Gunilla makes these cookies every Christmas - she got the recipe from a lady in her church.

Cream together in order below, adding flour last:

1 cup margarine

1 cup sugar

1 cup brown sugar

1 cup oil

1 cup rolled oats

1 cup rice crispies

1 cup coconut flakes

1 egg (optional?)

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

3 cups flour

Flatten with fork on a baking sheet and bake in oven 350 F for 12 - 15 minutes.

Eugenie's Bulgogi marinade

This recipe for bulgogi marinade comes from a Korean friend. I have used it on shaved beef, thinly sliced sirloin, tofu, mushrooms and onions - always delicious.

For about 1 lbs you mix:

5 tbsp. soy sauce

2 1/2 tbsp. sugar

2 tbsp. minced garlic

2 tbsp. minced scallions

1 1/2 tbsp. sesame oil

1/2 tsp. black pepper

Marinate in the morning in the fridge to cook in the evening, or as late as 1 - 2 hours before cooking. Serve with rice and dipping sauce wrapped in a lettuce leaf, like a taco. Peanut sauce and/or hot sauce are good choices. Enjoy!

Chocolate Cake Recipe:

4 eggs

2 cups chocolate morsels (original recipe calls for 200 gram dark baking chocolate, which I was out of)

1 1/2 stick butter

2/3 - 3/4 cup sugar

2/3 cup flour

1/2 tsp vanilla liquid

1 tsp baking powder

1. Prepare a spring form and turn on oven at 425 F.
2. Melt butter and chocolate in a pot together on low heat, stir often.
3. While butter/chocolate mix cools a little, whip eggs and sugar fluffy, about 2 minutes.

4. Add melted chocolate/butter + vanilla to egg/sugar fluff and mix.

5. Add the flour and mix a little with the baking powder which goes in at last.

6. Bake in 425 F for 13 - 15 minutes. The short time at high heat creates the gooey texture.