Ginger cookie recipe- Sal Cunningham

Ingredients

3/4 c. butter,
1 c. sugar,
1/4 c. molasses,
1 egg,
2 tsp. baking soda,
2 c. flour,
1 tsp. cloves,
3 tsp. ginger,
1 tsp cinnamon and nutmeg and allspice, dash of salt.

Directions

Make into small balls, roll in sugar and flatten on cookie sheet. Bake at 375 for8-10 min.

White Bread Stuffing - Nancy

Ingredients

1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth
  
Directions

Let bread slices air dry for 1 to 2 hours, then cut into cubes.

In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Poultry seasoning:
    2 teaspoons ground dried sage
    1 1/2 teaspoons ground dried thyme
    1 teaspoon ground dried marjoram
    3/4 teaspoon ground dried rosemary
    1/2 teaspoon ground nutmeg
    1/2 teaspoon finely ground black pepper

Almond candy cane cookies- Nancy

Ingredients

Total time: 1 1/2 hours | Makes about 4 dozen
1 1/2 cups (3 sticks) butter
1 1/2 cups shortening
3 cups powdered sugar
3 eggs
1 tablespoon plus 2 teaspoons almond extract
2 1/2 teaspoons vanilla extract
2 1/2 teaspoons salt
Scant 9 cups (38 ounces) flour
Red food coloring

Directions
In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter, shortening and sugar. Add the eggs, one at a time, until incorporated, then add the almond and vanilla extracts. Add the salt, then slowly add the flour, a little at a time, until completely incorporated to form the dough.
Divide the dough in half. Cover and refrigerate half. To the other half, add enough food coloring to turn the dough a rich pink. Cover the other half and refrigerate both pieces of dough about 30 minutes.
Heat the oven to 375 degrees.
Form the cookies: Take a heaping tablespoon each of the pink and white dough. Roll each piece into a strip, then take the two strips and place them side by side so they are touching each other. Roll them together so you have one uniform piece, red on one side and white on the other, then twist to swirl. Twist the dough to form the shape of a candy cane. Continue forming the cookies with all of the dough.
Bake the cookies on a cookie sheet until set, 6 to 8 minutes. Remove the hot cookies from the sheet carefully, as the "hook" of the cane can break easily; allowing them to sit on the cookie sheet for a minute or so after baking makes the removal a bit easier. Glaze while hot.

Glaze and assembly:
1/4 cup (1/2 stick) butter, softened
3 cups powdered sugar, sifted
2 to 3 teaspoons almond extract
1/4 cup milk, more as needed
Cookies

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat the softened butter with the powdered sugar. Beat in the almond extract, then slowly add the milk. Add enough milk to create a glaze-like consistency (not as thick as frosting, but thick enough to coat the cookie). Glaze the cookies generously while hot. Feel free to add a second coating of glaze if you'd like!
The cookies are good warm, but they are actually at their best the second day, or after they have had time to really cool and properly set.
Each of 4 dozen cookies: 264 calories; 3 grams protein; 32 grams carbohydrates; 1 gram fiber; 14 grams fat; 6 grams saturated fat; 30 mg cholesterol; 15 grams sugar; 128 mg sodium.

Mary Todd Lincoln's Vanilla Almond Cake Recipe

Ingredients:
1 1/2 cup granulated sugar
1 cup butter
1 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1 teaspoon baking powder
1 1/3 cup milk
1 cup almonds, finely chopped
6 egg whites, stiffly beaten

***White Frosting***
1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
1 dash salt
2 egg whites
1 teaspoon vanilla extract

Directions:
Cream together sugar, butter, and vanilla extract.
Stir together the cake flour and baking powder; add to creamed mixture
alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into
two greased and lightly floured 9 x 1 1/2-inch round baking pans. Bake at 375
degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost
with White Frosting.
White Frosting: In a saucepan, combine sugar, water, cream of tartar and salt.
Bring mixture to boiling, stirring until the sugar dissolves.
In mixing bowl place egg whites; very slowly pour the hot sugar syrup over,
beating constantly with electric mixer until stiff peaks form, about 7 minutes.
Beat in vanilla extract.

Chicken Baked in sour Cream- Nancy Cunningham

Ingredients

3 lbs chicken cut up and browned
1 chopped onion
3 tbsp flour
1 can chicken broth
1 cup sour cream
salt & pepper
lemon rind or green chilis (optional)

Directions

Brown chicken in skillet , cook onion and add flour to drippings and broth.Remove to chicken to casserole dish
. Add sour cream to broth mixture and cover chicken.Bake at 350 for 45 minutes serve with rice or noodles.

Hamburger Stroganoff- Nancy Cunningham

Ingredients

1 1 /2 lb. browned ground beef
1/ 4 tsp garlic salt
1 tsp. salt
1 tsp. pepper
1/2 tsp. Tabasco
1 medium onion chopped
1 tbs. red wine vinegar
1 cup sliced mushrooms
1 cup 1 /2 &1 /2 or whole milk
2 beef bouillon's cubes
1 tbs. Worcestershire
2 cups sour cream

Directions

Add all ingredients to large skillet. Cover and reduce heat Cook 20 minutes. thicken with a little flour and water if
necessary.
Serve over cooked flat noodles.May be made with stew meat.

Cheesecake - Sal Cunningham

Grandma Sals' Cheese Cake

9 inch graham cracker crust
12 oz cream cheese
1/2 cup sugar
1 tsp. vanilla
2 eggs

Mix ingredients and add to crust.
Bake at 350° for 20 minutes.

Topping
1/2 pint sour cream
1 tsp. sugar
1 tsp. vanilla
mix and pour over top and bake additional 10 minutes.

Fresh Spinach Salad- Nancy

Secretary at Stonewall

Sugar Raisin Butter Cookies - Nancy

Ugly Duckling Cake - Nancy

Ingredients

1 18 oz) box yellow cake mix
1 17 oz can of fruit cocktail; undrained
2 large eggs
3/4 cup coconut
1/2 cup brown sugar.


Direction

In large bowl mix cake mix , fruit cocktail and liquid, eggs and coconut. Blend well,beat at medium speed for 2 minutes. Pour into greased9 X 12 pan , sprinkle with brown sugar.Bake 45 minutes at 325 °.
Nancy Cunningham

Old Fashioned Chicken Pot Pie - Gloria Paganini

Cauliflower Gratin casserole

Ingredients

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Directions

Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a
wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking
constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere,
and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then
spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle
on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. 30 minute

Nancy's Turkey Tetrazzini - Nancy

Ingredients

1 /4 cup margarine
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 can chicken broth
2 tbs. Dry White cooking wine
1 cup 1/2 & 1/2 cream ( for lower fat can be
whole Milk)
2 cups diced turkey or chicken meat
5 large sliced fresh mushrooms or 1 small 30
oz can
1/2 cup grated Parmesan cheese

Directions

Melt butter in large frying pan slowly add and stir flour, salt and pepper until it forms a rue ( I love to use the word rue!) .Add broth, wine and cream and cheese , constantly stir
until rich and creamy . Add diced meat and sliced mushroom.Simmer over low heat for 10 minutes. Serve over cooked angel hair pasta .
This is my favorite Thanksgiving leftover recipe !!

Potato Casserole - Gloria Paganini

Nancy's California Dreamin' Fish Taco

Directions

Gorton's or Van de Camps battered or lightly breaded fish fillets
1 package fresh corn tortillas
cabbage
Salsa/ picante
lime

Creama

1/2 cup plain lowfat yogurt
1/2 mayonnaise
2 tblsp cilantro
1 clove garlic
salt and pepper to taste

Directions

Bake or fry fish fillets, shred cabbage. Mix all creama ingredients together and toss with cabbage soften corn tortillas

Make tacos with fish and top with cabbage Serve with lime quarter and salsa Add sliced tomatoes, avocados
( microwave 30 seconds on plate with damp paper towel)

Barbecue Brisket Marguerite Ray

Ingredients

24 hours ahead: 5 lb. brisket of beef
1 cup strong coffee


Directions

Place brisket in heavy foil pouch or covered roasting pan. Pour coffee over meat and seal or cover with lid. Bake at 200 degrees for approximately 24 hours. Remove from oven, pour off ALL liquid. Remove all fat and slice. Meat is very tender, will fall apart. Put meat back into pan and pour sauce over. Heat thoroughly and serve

Sauce: Combine all ingredients. (This can be made a day or two ahead of serving & kept refrigerated or freezes beautifully.)
1 small bottle ketchup 3 tbsp. brown sugar
4 tbsp. Worcestershire sauce
2 tbsp. mustard
Dash of Tabasco® sauce
2 tbsp. liquid smoke
1 (10 oz.) bottle Coke®
Good for crowds — 15 lbs. of brisket (triple recipe — serves 30-40 people)

Fumi Salad a la Stonewall PTA

Ingredients
1 medium head of cabbage
10 green onions
2 pkgs. Ramen Noodles
12 tbs. toasted almonds
6 tbsp toasted sesame seeds


Dressing
4 tbs. sugar
1 tsp. pepper
1 tsp. salt
1 cup vegetable oil
6 tbs. rice vinegar(seasoned)

Directions
Mix shredded cabbage, sliced onions and uncooked ramen (broken) No seasoning. Add almonds and sesames seeds just before serving. Toss with dressing and serve.

Nana's Date Cake - Gloria Paganini

Recipe of Mabel Mortimer Smith

Brian's Green Jell-O Salad - Sal Cunningham

 Ingredients

1 large box Lime Jell-O
1 cup tiny marshmallows
3 oz cream cheese
1 can crushed pineapple
1 cup whipping cream(whipped)


Directions

Dissolve handful of tiny marshmallows in to 2 cups hot water, add cold water.
Soft set.
Beat softened cream cheese into soft set Jell-O Add handful of tiny marshmallows, 1/ 4 cup coconut,
can of pineapple and fold in Whipped cream Set for three hours.A Family tradition for Thanksgiving

Disappearing Marshmallow Brownies

Grandma Donwen's Egg Dumplings

Cold Curried Chicken Salad a la St Marks

(serves 12-15)

Ingredients

2 cups uncooked rice
1 cup uncooked cauliflower, cut into 1/4"slices
1 bottle (8 oz.) creamy French dressing
1 generous cup Mayo*
1 T curry powder (I use a generous T. spoon)
1 T salt
1 1/2 t. pepper
1/2 cup milk
6-7 cups cooked chicken or turkey cut into pieces*
1 cup thin strips green pepper
2 cups sliced celery
1 cup thinly sliced red onions (I use about 1/2 this amt. or less, and cut into smaller
pieces.)


Directions
Cook the rice until just tender and chill. Toss chilled rice with cauliflower and French dressing. Refrigerate at least 2 hours. In another large bowl combine mayo, curry powder, salt and pepper. Slowly whisk in milk. Add chicken and toss. Refrigerate at least 2 hours. When ready to serve, combine both mixtures. (I do this in advance b/c when doubling or tripling the recipe, this process is messy. Usually done the night b/4.)

I always serve with the following condiments: toasted flaked coconut, toasted slivered almonds, chutney, chopped green onion. The recipe also recommends the following which I will sometimes include: crumbled bacon (v. good), currant jelly, pineapple cubes, chopped hard-cooked eggs. If I am in a hurry, I substitute already roasted peanuts for the slivered almonds and do not toast the coconut — though it is much better toasted.

* I use a very generous portion of chicken (have not made with turkey) which I tear into bite size pieces and I only use Hellmann's real mayo (not reduced fat).This dish takes a while to make, but the beauty of it is it may all be done the day b/4. I use grocery store rotisserie chicken if I do not have time to cook the chicken. (Saves an hour — need about 1 1/2-2 chickens per recipe. I use the dark meat too, better flavor but not quite as pretty.)

CURRIED CHICKEN RICE SALAD
2 chicken breasts
2 c. cooked rice
1/2 c. mayonnaise
1 1/2 tsp. curry powder
1 sm. apple
2 slices pineapple
1 banana
1/4 onion
1 stalk celery
2 tbsp. raisins
1 tbsp. coconut
1/2 tsp. salt
Cook chicken breasts, remove skin. Cut chicken into small chunks. Rinse cooked rice in cold water. Add
curry powder to mayonnaise, stir then mix it with the other ingredients. Serve on lettuce bed garnished with grapefruit sections, pineapple rings and shredded coconut. Chopped peanuts or mango chutney may be
added if available. Serves 6

Wheat Bread - Nancy 1972

Chewy Pecan Pralines - Nancy

Ingredients

1/2 c sugar
1/2 c lite corn syrup
1 stick of butter
1/2 c heavy cream
1/2 tsp. vanilla
dash cinnamon
1 1/2 c chopped pecans*

Directions

Cook the sugar and syrup over a medium high heat to 250 degrees. Remove from heat and stir in the butter until melted. Slowly add the cream until thoroughly blended (return to heat if needed).
Return to heat and bring the mixture to 242 degrees. The caramel should be a deep golden color. Remove from heat and stir in vanilla, pecans, and cinnamon. Beat for 5-10 minutes until almost cool. Mixture should mound on the spoon but still be able to drop and be stirred easily. Drop (using 2 tablespoons) onto parchment. Allow pralines to cool completely before serving.

Matt Martinez’s Chile con Queso

(Serves 6 to 8)
Ingredients

1 tablespoon canola oil
1/2 cup finely chopped sweet onion
1/2 cup finely chopped
jalapeño (you can use canned green chiles if you prefer; just add them with the tomatoes)
1 teaspoon ground cumin
1 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup chicken broth
8 ounces American cheese (I like the white American; if all you can find are the singles, stack them up and cut into little blocks)
1 cup chopped tomatoes

Directions
Using a heavy pot, heat the oil on medium-high and sauté the onion, jalapeño, and dry ingredients for 2 to 3 minutes, until the onion is translucent. Add the broth and heat 3 to 4 minutes, allowing the sauce to thicken, then add the cheese and tomatoes. Carefully simmer the queso on low heat for 3 to 5 minutes, adjusting its thickness to suit your taste by adding broth or cheese. Serve hot and keep warm, stirring every so often to avoid the dreaded “cheese skin.”

Ginger Crinkles - White House kitchen

A recipe from the White House Pastry Kitchen

Ingredients
3 cups all-purpose flour
1 tsp baking soda
pinch of salt
1 tsp dried ginger
1 tsp cinnamon
¼ cup granulated sugar (for dipping)
8 oz. (2 sticks) butter, room temperature
1 ½ cups packed brown sugar
2 whole eggs
¹⁄³ cup molasses
2 tsp fresh ginger, grated

Directions


Preheat oven to 350°.
2. Beat butter and brown sugar in large
mixing bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Add molasses and fresh ginger.
5. Combine !our, baking soda, ground ginger, cinnamon, and salt in a small mixing bowl.
6. Add the !our mixture to large mixing bowl,and stir until combined.
7. Use a small spoon to scoop cookies into small balls,dip in ¼ cup of granulated sugar, and place on parchment-lined baking sheet sugar side up.
8. Bake at 350° F for 12 minutes, or less if you like them chewy.
9. Remove from oven and allow cookies to rest for 2 minutes before removing from cookie sheet.
Yields 30-36 cookies.

Spaetzel Homemade German Noodles - Nancy

3 cups flour
1 tsp. salt
4 eggs
1 cup milk
1 /4 tsp. nutmeg

In bowl mix flour and salt nutmeg. Break eggs into mixture beat into mixture add milk in fine constant stream stirring constantly.
Place metal colander directly over large pot of boiling water. Using a wooden spoon force the dough through the colander 1 cup at a time directly into the water.
Stir to prevent sticking. Boil 6-8 minutes or until tender. Drain .
Serve under pork and gravy.
Nancy Cunningham

Sugar Cookies - Nancy 1965 ( 6 years old )

Fruit Salad - Sal Cunningham

Trees and raisins - Lorraine

Christmas Eve Spanish Rice - Nancy

1 c white rice
1/2 small onion, diced
3 c chicken stock
1/2 can fire roaster diced tomatoes
1/2 cup salsa
cumin
cayenne
chili powder
salt & pepper to taste

Fry the rice in a few tablespoons of oil at a medium heat, stirring constantly. Once the rice starts to get a little color add the onion and continue stirring until the onion is fragrant and the rice is nicely toasted. Pour in the hot chicken stock, tomato sauce, and comino. Stir to combine, turn the heat to low and cover. Simmer for 20 minutes

*serves 4 double recipe

Lemon Coconut Bars

1 1/2 cup flour
1/2 cup cold margarine
1/2 cup powdered sugar
4 eggs
1 1/2 cups sugar
1 tsp. baking powder
1/2 cup lemon juice
3/4 cup coconut

Combine flour, powdered sugar, cut in margarine until crumbly . Press into bottom of 13.9 pan bake at 350°for 15 minutes.
In bowl combine eggs, sugar baking powder and lemon. Pour over baked crust. Top with coconut.
Bake additional 20 minutes * for lemon bars omit coconut and add 3 tbs. flour to egg mixture
Nancy Cunningham

Mexican beans frijoles - Nancy

1 pound pinto beans, rinsed and sorted
1 quartered white onion
3 cloves garlic
1 teaspoon comino (cumin)
1 teaspoon dried Mexican oregano
Salt to taste

Place beans in a pot and cover with 2 inches of water or broth. Bring to boil; immediately reduce heat and simmer for 1 1/2–2 hours, adding salt the last 30 minutes of cooking


Hints for Cooking Frijoles:
•I don't soak beans before cooking.
•Always add hot water to the pot, if needed, as beans simmer. Too much liquid dilutes flavor, so add a small amount.
•To prevent beans from toughening, add salt during the last 30 minutes of cooking.
•Add a generous splash of tequila or mezcal during the final 10–15 minutes of cooking.
•Cook frijoles a day in advance of serving to produce a thick and flavorful broth. The beans will absorb more flavor, too.

Use a squeeze bottle to drizzle Mexican Crema over top and drizzle with ancho chile.

Aunt Sus's Fudge

2 cups sugar
3/4 cup evaporated milk
10 marshmallow
12 oz chocolate chips
1 stick margarine
1 cup chopped nuts
1 tsp. vanilla

Bring sugar and evaporated milk to a boil. add chocolate chips, butter , nuts and vanilla.
Beat well pour into butter pan and chill.

Sal Cunningham ( Her Aunt Susan Donwen)

Nana's Biscuits - Gloria Paganini

Mabel Mortimer Smith's recipe from daughter Gloria's recipe box

Crab Broccoli Soup -Lisa Bedford

Corn Pudding and Potato Casserole - Lorraine

* a variation on the classic Tday recipe  NOT the recipe

Corn Puff Jo Curtis

Brian's' Whiskey cake

1 box yellow cake mix (no pudding)
1 box instant vanilla pudding
4 eggs
1/2 cup oil
1 cup milk
1 shot of whiskey
* walnuts


Combine all ingredients. Mix three minutes.
Pour into well-greased tube pan.
Bake at 350° for 50-60 minutes.

Topping
1 stick of margarine
1 cup sugar
1/2 cup whiskey

Melt butter add sugar and whiskey. Cook until sugar dissolves and has syrup texture. When you remove cake from oven poke holes in top while in pan pour part of topping into holes. Invert onto cake plate brush the remaining onto cake.

Bread Pudding - Sal Cunningham

Ingredients
1 stick oleo
4 slices bread toasted
2 cups milk
3 eggs
1 cup sugar
Cinnamon
Raisins

Directions
Melt oleo in 6x12 or 8x8 pan
Break bread into rather large pieces and put into pan
Scald milk and add to eggs, beaten with sugar
Pour over toast
Mix in raisins, sprinkle with cinnamon
Put pan in a pan of hot water and bake
Bake at 350 for 35 minutes or until knife inserted comes out clean

Cauliflower and Broccoli Bake

INGREDIENTS:
6 ounces fresh cauliflower
6 ounces fresh broccoli
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 1/2 cups milk
1 (8 ounce) package shredded sharp
Cheddar cheese
1 teaspoon English mustard
cayenne pepper to taste
salt and pepper to taste


DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
3. In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
4, Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

Jam Thumbprint Cookies

Ingredients
butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Directions

Preheat the oven to 350 degrees.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve

Contessa

Texas Governor’s Mansion Cowboy Cookies

Makes about 45 cookies

3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter, at room temperature
1-1/2 cups granulated sugar
1-1/2 cups brown sugar, packed
3 eggs
1 tablespoon vanilla
3 cups semi-sweet chocolate chips
3 cups quick rolled oats
2 cups sweetened flaked coconut
2 cups chopped pecans

Mix the flour, baking powder, baking soda, cinnamon, and salt in a bowl.  In a mixer bowl, beat the butter on medium speed for 1 minute until smooth and creamy.  Gradually beat in the sugars to combine for 2 minutes.  Add the eggs, one at a time, beating after each.  Beat in the vanilla.  Preheat the oven to 350.  Remove the bowl from the mixer and stir in the flour mixture until just combined.  Add the chocolate chips, oats, coconut, and pecans.

Using an ice cream scoop, level off the dough and place onto baking sheets lined with paper, spacing 3 inches apart.  I just use the same kind of paper that I put in my printer.  It keeps the cookies from getting too brown on the bottom.  Bake 13-15 minutes or until slightly underdone.  Allow the cookies to cool on the baking sheets for 2-3 minutes before removing to paper towels.