November 19, 2021, starting at 10 am until Noon, water on 137th and 140th (all the way down the road) will be shut off for repairs.

Harvest Holiday Bonus Recipe! Taken from The Spokesman-Review Oct. 23, 1969. Sent in by Jaimie Allison Ehrler

Owl Cookies Recipe

• 2/3 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup crunchy peanut butter
• 1 1/3 cups sifted flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup quick or old-fashioned oats
• Whole cashews
• 3 tablespoons cocoa powder
• 3 tablespoons white sugar
• 1 tablespoon shortening
• (these make the chocolate flavoring)

Beat together shortening and sugar until creamy. Add egg, vanilla and peanut butter; blend thoroughly. Sift together flour, baking powder, and salt. Add to creamed mixture; blend well. Stir in oats.

Divide dough in half. Shape one half to form a roll 8 inches long. Add the chocolate flavoring ingredients to the other half. Roll out the chocolate dough on waxed paper to form an 8 inch square. Place the rolled dough on the chocolate dough; wrap chocolate dough around the roll; pinch seam together; chill at least 1 hour. Cut into ¼ inch slices. For each owl face, pinch chocolate dough to form 2 “ears”. Use chocolate chips for eyes and a cashew for a “beak.” Place on ungreased cookie sheets. Bake at 350 degrees 12 to 15 minutes.

Yield: approx 2 ½ dozen