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HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 27OATMEAL COOKIES 1/2 c. flour */2 c. w. sugar ‘/2 c. brown sugar ! Vi c. cocoanut Pinch of salt Vi tsp. of cinnamon Vi tsp. soda dissolved in a little water 1 egg l/2 c. lard Vi c. peanut butter 2 c. of oatmeal Method Mix well, form in little balls and place in greased cookie sheets. Press down with form dipped in cold water. Bake at 375 degrees for 10 or 12 minutes. Mrs. Hugh Rinn Blyth MARZIPAN STRAWBERRIES COOKIES 2 pkg. strawberry jello 1 tin sweetened condensed milk 1 lb. dessicated coconut 1 tsp. vanila 1 tsp. red food colouring 1 tbsp, fruit sugar % lb. chopped blanched almonds Method: Save 3 tablespoons jello to roll strawber­ ries in. Mix all together. Add cocoanut and almond. Mix and shape into strawberries. Roll in jello powder on wax paper. Use green butter icing or use a split and sliced green cherry for the top green leaf. Gloria Vodden London UNBAKED CHOCOLATE COOKIES 2 c. w. sugar Vi c. butter Boil for 5 minutes. Add: 3 c. fine oatmeal Vi c. milk 1 tsp. vanilla Vi c. cocoa 1 c. shredded cocoanut Drop on waxed paper to cool Gloria Vodden London PEANUT BUTTER FRUITIES 1 c. mixed candied fruit (I used both green and red cherries candied and cut them up) Vi tin condensed milk % c. peanut butter */4 c. coarsley chopped walnuts Method for Both: Mix together and drop on well greased baking sheet approx. 1 inch apart. 1 press down with a fork. Bake at 350 F till brown. Remove from sheet immediately (15-20 min.) These are delicious Gloria Vodden, London BROWN SUGAR COOKIES 1 c. shortening 2 c. b. sugar 4 eggs 2 tsp. vanilla 1 tsp. salt 2 tsp. b. powder 1 c. raisin or nuts 4*/2 c. flour Roll into balls and press with fork. Bake at 375. Make 9 dozen. This is a good cookie to send long distances and they don’t dry out. Mrs. Marie McIntosh R.R. 5 Brussels DOUBLE CHOCOLATE WALNUT BROWNIES 1 c. butter or margarine 4 sq: unsweetened chocolate 2 c. sugar 3 eggs 1 tsp. vanilla 1 c. all purpose flour 1 Vi cup. coarsely chopped walnuts 1 pkg. semi sweet chocolate chipits. Melt butter and chocolate in a medium size saucepan over moderate heat. Remove from heat. Beat in sugar gradually until thoroughly combined. Add eggs one at a time beating after each addition, stir in vanilla. Stir in flour, add 1 cup walnuts. Spread in 13” x 9” x 12” pan. Combine remaining Vi cup walnuts with choc, chips and spread on top. Bake at 350° for 35 minutes. Cool. Mrs. Laura Johnston Belgrave SPICY HERMITS 2 cups cake A pastry flour '/: tsp. soda 14 tsp. salt 1 tsp. cinnamon '/2 tsp. cloves 2/3 c. butter cup brown sugar, lightly packed 1 egg '/4 cup cold strong coffee 1 Vi cups raisins Vi cup chopped nuts Spoon flour into dry measuring cup. Level off and combine with soda, salt and spices. Cream butter and brown sugar thoroughly. Add egg and coffee, beat until light. Add dry ingredients and mix well. Stir in raisins and nuts. Drop by teaspoon 2” apart on greased cookie sheets. Bake at 400° 6-8 min or until nicclv browned. Makes about 4 dozen. Heather Fothergill Londesboro g V. Holiday 1 ©beep j LEBKUCHEN (3 doz. squares) (Christmas squares) l*/2 c. flour ltbsp. cinnamon 1 tsp. cloves */2 tsp. nutmeg Vi tsp. cream of Tartar 2 beaten eggs Vi lb. b. sugar 1/8 citron chopped 1/8 lb. blanched almonds cut finely Sift dry ingredients. Add eggs, sugar, citron and almonds to flour mixture. Roll batter '/< inch thick. Spread in buttered tin. Bake for 15 min at 325 F. Cut in squares immediately. Cool. Ice with plain frosting. Decorate with bits of maraschino cherries and citron. Store squares in crock with 2 apples to keep them soft. Phyllis Nott Clinton LEMON SQUARES 1 c. graham wafer crumbs Vi c. butter V3 c. brown sugar Vi tsp. salt 3/< c. sifted flour Press Vi of mixture into pan 9x9. Beat a can eagle brand millk and Vi c. lemon juice ana gratea rind. Spread over crumbs and top with remaining crumbs. Bake at 350 for 20 mins. Margaret Nesbit Blyth Christmas Cookbook Page 27