Sunday, February 10, 2013

Cocoanut Kisses

From a 1919 Jewish cookbook.

Beat the white of one egg; add one-half cup of sugar with a flavoring of vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a well-greased baking-pan, inverted, and bake for about ten or twelve minutes in a slow oven.

Remove from pan when cookies are cold.

Or with cornflakes:

Mix the whites of two eggs, beaten stiff, with one-half cup of sugar, add one-half cup of shredded cocoanut, fold in two cups of corn flakes, a pinch of salt, one-half teaspoon of vanilla. Make and bake same as kisses above.

Tuesday, January 15, 2013

Soft Cookies

 From "Mrs. Wilson's Cookbook", 1920

Place in a saucepan:
  • One cupful of molasses,
  • Six tablespoons of shortening.
Bring to a boil and then add
  • One teaspoonful of ginger,
  • One and one-half teaspoonfuls of cinnamon,
  • One-half teaspoon of allspice.
Stir to blend and then take from fire and let cool, now add
  • One egg,
  • One cupful of sour milk,
  • One teaspoonful of baking soda.
Beat with a Dover egg-beater to blend and then add sufficient flour to make a soft dough that can be handled, usually about seven cupfuls. Form into balls the size of a walnut and then flatten between the hands. Bake upon a greased and floured inverted baking pan in a moderate oven for about ten minutes.

Wednesday, November 28, 2012

Pennsylvania Dutch Moravian Christmas Cookies

From "Pennsylvania Dutch Cooking"
  • ½ cup shortening
  • 1 cup brown sugar
  • 1 cup molasses
  • 1 egg
  • 4 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 teaspoon soda
Blend shortening, sugar and molasses. Add beaten egg. Sift dry ingredients and combine. Mix well, roll out and cut in fancy shapes. Bake at 350 degrees for 10 minutes. When cool decorate with boiled icing.

Wednesday, January 11, 2012

A Collection of Oatmeal Cookie Recipes

Oatmeal cookie recipesHere is a collection of oatmeal cookie recipes from "The Stevenson Memorial Cookbook", published by the Sarah Hackett Stevenson Memorial Lodging House Association, 1919. Note: these do use lard!!


One cup sugar; one cup lard; one cup raisins, ground fine; two eggs, beaten light; two cups oatmeal dry; one-half cup cold water; dash salt; one teaspoonful soda; sifted flour enough to make stiff dough

OATMEAL COOKIES Mrs. W. D. ("Ma") Sunday

One cup sugar; one-fourth cup lard; one-half cup butter; three eggs beaten; one and one-half cups sifted flour; two cups dry oatmeal; one teaspoonful cinnamon; one and one-half cups chopped, seeded raisins; one and one-half teaspoonfuls soda, mixed with one tablespoonful vinegar. Drop on greased pans. Bake in quick oven.

OATMEAL COOKIES Mrs. Minnie E. Bodwell

One-half cup of lard; one-half cup of butter; one cup of sugar; two-thirds cup of sour milk; one level teaspoonful of soda, dissolved in milk; two cups of oatmeal; two cups of flour.

Filling: One-half pound of dates put through chopper; one-half cup of white sugar; one-half cup of cold water. Boil all together until thick; when cool and cookies are warm, spread filling between two cookies; it is then ready to serve, very nice.


One cup of sugar; one tablespoonful of butter; two eggs beaten separately; two and one-half cups of uncooked oatmeal; two teaspoonfuls of baking powder; 1 teaspoonful of vanilla; one pinch of salt. Mix well, adding the stiffly beaten whites of eggs last. Drop a small teaspoonful on greased pans, far apart, and bake in quick oven.

Monday, January 9, 2012

Heart Healthy Almond Biscotti

A US military recipe from "The Grill Sergeants" on The Pentagon Channel

3/4 cup whole-wheat flour
3/4 cup all purpose flour
1/4 cup firmly packed brown sugar
1 tsp baking power
2 eggs, lightly beaten
1/4 cup 1% lowfat milk
2 1/2 tbsp canola oil
2 tbsp dark honey
1/2 tsp almond extract
2/3 cup chopped dried apricots
1/4 cup coarsely chopped almonds

Preheat oven to 350 degrees. In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until dough is well blended.

Place the dough on a long sheet of plastic wrap and shape by hand into flattened log 12 inches long, 3 inches wide and 1 inch high. Lift the plastic wrap to invert the dough onto a nonstick baking sheet.

Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the ovens set for 350 degrees. Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices 1/2 inch wide. Arrange the slices, cut side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes. Transfer to a wire rack and let cool completely.

If stored in an airtight container, biscotti can last for two weeks.

Thursday, January 28, 2010

Chocolate Fingers

Three eggs; one-half pound of powdered sugar; one-half pound of sifted pastry flour; two ounces of powdered chocolate.

Method: Beat sugar and eggs for half an hour, sift chocolate and sugar together, then stir into the flour. Beat well, then with a pastry squirt form oblong cakes, size of a finger on waxed tins. Set away over night, then bake as other cookies in moderate heat. They have the appearance of being frosted owing to the light components rising to the top during night. If you have no pastry tube or squirt, form little round mounds by dipping up portions with a small spoon dipped in cold water. When baking the above cakes be sure to use only moderate heat. Remove cakes from pan as soon as done and place in tin pails or cans as soon as cold. If kept in closed tin small cakes will keep a long time and remain palatable.

Tuesday, March 24, 2009

Dutch Almond Cookies

1 cup shortening
1/2 cup white sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup ground blanched almonds

Cream shortening with white and brown sugar. Add 2 eggs and work in the sifted dry ingredients. Then add the chopped blanched almonds. Shape dough into long rolls. Roll in wax paper and store in cold place for 12 hours. Slice thin and bake in hot oven.