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Chocolate Drop Cookies
Chocolate Drop Cookies (50)
2 cups sifted cake flour 1 egg
1/2 tsp. soda 3 sq. chocolate
1/8 tsp. salt 1/3 cup milk
1/2 cup shortening 1/2 cup nuts
2/3 cup Brown sugar 1 tsp. Vanilla
Method
1) Use cake method of mixing
2) The melted chocolate is added
after the egg. 3) Drop from a
tsp from a greased Baking
Back:
sheet and Bake in a moderate
of oven 350° about 7 min.
frost with Chocolate butter
frosting.
about 50
---
# Chocolate Drop Cookies
*Makes about 50*
## Ingredients
- 2 cups sifted cake flour
- 1/2 tsp soda
- 1/8 tsp salt
- 1/2 cup shortening
- 2/3 cup brown sugar
- 1 egg
- 3 sq. chocolate
- 1/3 cup milk
- 1/2 cup nuts
- 1 tsp vanilla
## Instructions
1. Use the cake method of mixing.
2. Add the melted chocolate after the egg.
3. Drop from a teaspoon onto a greased baking sheet.
4. Bake in a moderate oven at 350° for about 7 minutes.
5. Frost with chocolate butter frosting. -
Frozen Cookies
Frozen Cookies.
Cream 1C. butter + 1C sugar +
1C Brown sugar. Add 3 eggs.
beat thoroly. Sift flour and
measure out 3½ C. add 1 tsp
soda, 2 tsp cinnamon. ½ tsp
salt. 1/4 lb almonds chopped. Add
flour to first mixture and
blend thoroly. Kneading with hands
if necessary. roll into rolls.
Back:
and place in ice cabinet.
Cut in thin slices & bake in
an oven hot enough to cook
without melting dough. makes
5 dozen.
---
# Frozen Cookies
*Makes 5 dozen*
## Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 3 1/2 cups flour, sifted
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 lb almonds, chopped
## Instructions
1. Cream butter, sugar, and brown sugar together.
2. Add 3 eggs and beat thoroughly.
3. Sift flour and measure out 3 1/2 cups. Add baking soda, cinnamon, and salt to the flour.
4. Add flour mixture to the first mixture and blend thoroughly, kneading with hands if necessary.
5. Roll dough into rolls and place in the ice cabinet (refrigerator).
6. Cut into thin slices and bake in an oven hot enough to cook without melting the dough. -
Rice Flake Macaroons
Rice Flake Macaroons
½ c sugar
4 egg whites 1/4 # pitted dates
1 t sp vanilla + almond
2 c rice flakes
or corn flakes.
3/4 c almonds or pecans.
Beat whites very stiffly
fold in sugar lightly
and add vanilla, gentle
Back:
fold in flakes and
cocoanut. Drop by spoon
fuls on waxed paper
in a baking pan, and
bake in a very slow
oven for 10 or 15 min. lift paper
from pan
and set on a damp table
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# Rice Flake Macaroons
## Ingredients
- 4 egg whites
- 1/2 cup sugar
- 1/4 lb pitted dates, chopped (see Editor's Notes)
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 cups rice flakes or corn flakes
- 1 cup shredded coconut (see Editor's Notes)
- 3/4 cup almonds or pecans, chopped
## Instructions
1. Chop dates finely and set aside.
2. Beat egg whites until very stiff peaks form.
3. Fold in sugar gently.
4. Add vanilla and almond extract; fold in gently.
5. Fold in rice or corn flakes, coconut, chopped dates, and nuts until just combined.
6. Drop by spoonfuls onto waxed paper laid in a baking pan.
7. Bake in a very slow oven (250°F) for 10 to 15 minutes until just set and very lightly golden.
8. Lift waxed paper from pan and place on a damp surface — the moisture releases the macaroons from the paper cleanly without breaking. -
Oatmeal Cookies
Oatmeal Cookies
3 c. ground oat meal
1 c. B. sugar or ½ white ½ c. brown.
1 c. shortening 1 c. flour or more
¼ c. boiling water
1 tsp soda
½ tsp salt.
roll into rolls and chill
slice + bake for 8 min.
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# Oatmeal Cookies
## Ingredients
- 3 cups ground oatmeal
- 1 cup sugar (either brown sugar, or 1/2 cup white and 1/2 cup brown)
- 1 cup shortening
- 1 cup flour (or more)
- 1/4 cup boiling water
- 1 tsp baking soda
- 1/2 tsp salt
## Instructions
1. Combine all ingredients, mixing well.
2. Roll dough into logs (rolls) and chill.
3. Slice and bake for 8 minutes. -
Brown Edge Cookies
Brown edge cookies
Sift together 1C corn starch
1/2 c flour
1/4 tsp salt
Mix 1/2 c margarine
1/2 c sugar
Beat in 2 eggs
Gradually stir in dry ingredients
Mix in 1C chopped nuts. Drop by scant
tsp on greased baking sheet 2" apart
Back:
Brush with melted margarine Bake 375° F
10 Min to 12 Min or til golden brown
Makes 5 doz
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# Brown Edge Cookies
*Makes 5 dozen*
## Ingredients
- 1 cup corn starch
- 1/2 cup flour
- 1/4 tsp salt
- 1/2 cup margarine
- 1/2 cup sugar
- 2 eggs
- 1 cup chopped nuts
- Melted margarine (for brushing)
## Instructions
1. Sift together corn starch, flour, and salt.
2. Mix margarine and sugar.
3. Beat in 2 eggs.
4. Gradually stir in dry ingredients.
5. Mix in 1 cup chopped nuts.
6. Drop by scant teaspoon onto a greased baking sheet, 2 inches apart.
7. Brush with melted margarine.
8. Bake at 375°F for 10 to 12 minutes, or until golden brown. -
Chicken Tandoori
CHICKEN TANDOORI
8 ounces plain yogurt
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon salt
Dash pepper
Dash red pepper (cayenne) or to
taste
1 to 2 tablespoons vinegar
1 egg yolk
1 small broiler-fryer, cut up (or
enough chicken pieces to satisfy
2 appetites)
Combine yogurt, coriander, cumin, salt,
pepper, red pepper, vinegar and egg yolk
for marinade. Marinating chicken down to
the bone is essential. To help this process,
chicken should be skinned and cuts made
in thick meat areas. Add chicken to mari-
nade mixture and be sure they are covered
with marinade completely. Marinate in
refrigerator for 3 to 4 days. Bake chicken
in 350-degree oven for an hour, basting
with marinade, until tender. Serves 2.
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# Chicken Tandoori
*Serves 2*
## Ingredients
- 8 oz plain yogurt
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- Dash pepper
- Dash red pepper (cayenne), or to taste
- 1 to 2 Tbsp vinegar
- 1 egg yolk
- 1 small broiler-fryer, cut up (or enough chicken pieces to satisfy 2 appetites)
## Instructions
1. Combine yogurt, coriander, cumin, salt, pepper, red pepper, vinegar, and egg yolk to make the marinade.
2. Skin the chicken and make cuts in the thick meat areas to help the marinade penetrate to the bone.
3. Add chicken to the marinade mixture and be sure the pieces are covered with marinade completely.
4. Marinate in the refrigerator for 3 to 4 days.
5. Bake chicken in a 350°F oven for an hour, basting with marinade, until tender. -
Cake Icing
Cake Icing
1 1/3 c sugar (When sugar
1 tb. Karo syrup and
1/2 c water water comes
1 egg white to boil add
6 marshmellows 2 tb of syrup
to beaten egg whites and
let rest of syrup boil until
spins a thread. add to
remaining whites if too stiff
Back:
add few drops of water.
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# Cake Icing
## Ingredients
- 1 1/3 cup sugar
- 1 Tbsp Karo syrup
- 1/2 cup water
- 1 egg white
- 6 marshmallows
## Instructions
1. Combine sugar, Karo syrup, and water in a saucepan. Bring to a boil.
2. When the sugar and water mixture comes to a boil, add 2 Tbsp of the syrup to beaten egg whites.
3. Let the rest of the syrup continue to boil until it spins a thread.
4. Add the remaining hot syrup to the remaining egg whites.
5. If the icing is too stiff, add a few drops of water. -
Homemade Grapenuts
Homemade Grapenuts
1 cup white sugar
1 cup brown sugar
2 cups buttermilk
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
7 cups whole wheat flour
Mix well. Put on a greased cookie
sheet and bake like a cake about 45
minutes at 350º. When cool, break into
pieces and let dry 4 to 5 hours. Toast
slowly in oven stirring frequently for
about 30 minutes. When cool, put in
food grinder using coarse knife and
grind. Put into glass jars.
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# Homemade Grapenuts
## Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups buttermilk
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 7 cups whole wheat flour
## Instructions
1. Mix all ingredients well.
2. Spread onto a greased cookie sheet and bake like a cake for about 45 minutes at 350°.
3. When cool, break into pieces and let dry for 4 to 5 hours.
4. Toast slowly in the oven, stirring frequently, for about 30 minutes.
5. When cool, put through a food grinder using a coarse knife and grind.
6. Put into glass jars. -
Granola
granola
MIX
4 cups rolled oats and rolled
wheat
1-1/2 cups shredded
unsweetened coconut
1 cup wheat germ
1 cup chopped nuts
1 cup hulled sunflower seeds
1/2 cup sesame seeds
1/2 cup bran
1 cup ground toasted
soybeans
HEAT
1/2 cup oil
1/2 cup honey
1—2 teaspoons vanilla
COMBINE honey-oil mix-
ture with dry ingredients and
mix
BAKE on oiled cookie sheets
at 375 degrees for 20—30
minutes stirring now and
then
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# Granola
## Ingredients
### Dry Mix
- 4 cups rolled oats and rolled wheat
- 1 1/2 cups shredded unsweetened coconut
- 1 cup wheat germ
- 1 cup chopped nuts
- 1 cup hulled sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup bran
- 1 cup ground toasted soybeans
### Liquid
- 1/2 cup oil
- 1/2 cup honey
- 1–2 tsp vanilla
## Instructions
1. Combine all dry mix ingredients in a large bowl and mix together.
2. Heat together the oil, honey, and vanilla.
3. Pour the honey-oil mixture over the dry ingredients and mix well to combine.
4. Spread mixture onto oiled cookie sheets.
5. Bake at 375°F for 20–30 minutes, stirring now and then. -
Seafoam Candy
The recipe for Seafoam candy we are printing is from
our Journal files. It is very much like divinity — hope it
is what you are looking for.
SEAFOAM CANDY
2 egg whites
1 cup light brown sugar, firmly packed
1 cup granulated sugar
2 tablespoons light corn syrup
½ cup water
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped nuts
In small bowl of electric mixer let egg whites warm to
room temperature — about 1 hour. In heavy 2-quart
saucepan, combine sugars, corn syrup and water. Cook,
stirring with wooden spoon, over low heat until sugar is
dissolved. Continue cooking over medium heat without
stirring to 255 degrees on candy thermometer, or the
hard ball stage.
Meanwhile, at high speed, beat egg whites until stiff
peaks form when beaters are slightly raised. In a thin
stream, gradually pour hot syrup over egg whites, beat-
ing constantly at high speed. Continue beating until
mixture is stiff enough to hold its shape when beaters are
raised. With wooden spoon, beat in vanilla and nuts.
Drop by rounded teaspoonfuls onto tray lined with wax
paper. Let stand at room temperature until dry.
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# Seafoam Candy
*From the Journal files*
## Ingredients
- 2 egg whites
- 1 cup light brown sugar, firmly packed
- 1 cup granulated sugar
- 2 Tbsp light corn syrup
- 1/2 cup water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped nuts
## Instructions
1. In the small bowl of an electric mixer, let egg whites warm to room temperature — about 1 hour.
2. In a heavy 2-quart saucepan, combine both sugars, corn syrup, and water.
3. Cook, stirring with a wooden spoon, over low heat until sugar is dissolved.
4. Continue cooking over medium heat without stirring until the mixture reaches 255°F on a candy thermometer, or the hard ball stage.
5. Meanwhile, at high speed, beat egg whites until stiff peaks form when beaters are slightly raised.
6. In a thin stream, gradually pour the hot syrup over the egg whites, beating constantly at high speed.
7. Continue beating until the mixture is stiff enough to hold its shape when beaters are raised.
8. With a wooden spoon, beat in vanilla and nuts.
9. Drop by rounded teaspoonfuls onto a tray lined with wax paper.
10. Let stand at room temperature until dry. -
Christmas Fruit Cookies
(Vsrut)cookies
Christmas Fruit Cookies
1 c butter 4 slices (1c) finely cut
pineapple
1½ C brown sugar
1 lb whole candied cherries
2 eggs
1 c whole filberts
½ c flour
1 c pecans
1 tsp Cinnamon
1 c walnuts
1 tsp soda
1 c ~~big~~ brazil nuts
1 tsp vanilla cut in half
1 C flour
1 lb dates
(over)
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Cream together butter & brown use
all eggs & mix
stir in ½ c. flour, cinn, soda, vanilla
Dredge fruit & nuts with one cup flour
mix together the creamed mix & fruit & nuts
place spoonfuls on greased cookie sheet
allow for spreading of the dough
Bake 375 for 12-15 min.
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# Christmas Fruit Cookies
## Ingredients
- 1 c butter
- 1 1/2 c brown sugar
- 2 eggs
- 1/2 c flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 1 c flour
- 4 slices (1 c) finely cut pineapple
- 1 lb whole candied cherries
- 1 c whole filberts
- 1 c pecans
- 1 c walnuts
- 1 c brazil nuts, cut in half
- 1 lb dates
## Instructions
1. Cream together butter and brown sugar.
2. Add all eggs and mix.
3. Stir in 1/2 c flour, cinnamon, soda, and vanilla.
4. Dredge fruit and nuts with one cup flour.
5. Mix together the creamed mixture and fruit and nuts.
6. Place spoonfuls on greased cookie sheet; allow for spreading of the dough.
7. Bake at 375°F for 12–15 minutes. -
Chewy Coconut Cookies
Chewy Coconut Cookies
1 ¼c unsifted flour
½ tsp soda
¼ tsp salt
½ c margarine
½ c firmly packed Br. Sugar
½ c gran. sugar
½ tsp. vanilla
1 egg
1 1/3 c angel flake coconut
Back:
Mix flour & soda & salt
Cream butter - add sugar gradually
Beat thoroughly. Beat in egg
Add flour mixture gradually
mixing till blended. Mix in
coconut & vanilla. Drop from
tsp onto ungreased cookie
sheet 350-375° 9-10 min
till begins to brown
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# Chewy Coconut Cookies
## Ingredients
- 1 1/4 cup unsifted flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup margarine
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla
- 1 egg
- 1 1/3 cup Angel Flake coconut
## Instructions
1. Mix flour, soda, and salt together; set aside.
2. Cream butter. Add sugar gradually, beating thoroughly.
3. Beat in egg.
4. Add flour mixture gradually, mixing until blended.
5. Mix in coconut and vanilla.
6. Drop from teaspoon onto ungreased cookie sheet.
7. Bake at 350–375°F for 9–10 minutes, until cookies begin to brown.