Well, It's getting close to Christmas and I've been getting out the cookbooks looking for some cookie recipes.
Now, I am a collector of cookbooks. I love to read a good cookbook. My all time favorite recipes are from the Dorothy Dean Cookbook. Now you've probably never heard of Dorothy Dean. Let me give you a little background. Dorothy Dean was a featured article in the Spokesman Review newspaper from the 30's to the 80's. You bought a binder with recipes in it and then you subscribed to a mailing list and you were sent new recipes every month.
I looked forward to the mail that held an envelope of new and exciting recipes. Each year was prefixed by a different letter of the alphabet. They were basic recipes and very easy. One of the things that impressed me most was the index to each set of recipes. If there was an ingredient that was not normally found in your pantry it was listed in parentheses ( ) so you knew right off what you would need to make the dish.
She also had theme recipes such as Shamrock recipes for St Patricks Day or Halloween Recipes, Bridal Shower or maybe a Spring Luncheon. At Christmas there were always recipes for Christmas treats. This is one of my treasured cookie recipes from one of my cookbooks.
1 cup shortening
1 cup sugar
2 cups applesauce
2 ½ cups sifted flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 teaspoon baking soda
2 cups uncooked rolled oats
1 ½ cups raisins
1 cup chopped nuts
Cream shortening and sugar; blend in eggs and applesauce. Sift flour with salt, spices and baking soda. Stir into the creamed mixture. Add oatmeal, raisins and nuts. Drop by tablespoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
Yield: 5 dozen cookies
These are great no bake cookies.
1 12 oz. pkg butterscotch morsels
1/2 cup peanut butter
1 medium can chow mein noodles
1/2 lb peanuts
Melt morsels with peanut butter over low heat. Remove and add noodles and peanuts. Drop by teaspoonful onto wax paper. Chill.
I always made these Bourbon or Rum Balls at Christmastime.
2 cups finely ground vanilla wafers (1 box)
1 cup finely ground pecans
1 cup powdered sugar
1 1/2 Tbsp unsweetened cocoa
3 Tbsp light corn syrup
1/2 cup bourbon (or you can use rum)
Combine vanilla wafer crumbs, pecns, powdered sugar and cocoa. Add corn syrup and bourbon. Mix thoroughly until all ingredients are thoroughly dampened. Roll between your palms to the size of walnuts. Then drop each into a mound of powdered sugar, turning til well coated. Store in refrigerator.
and now I must get back to my baking. Happy Cookieing!!
That's it for today.