OCTOBER

OCTOBER

January 15, 2011

Sharing Secrets!

Grandmaw Minnie!!....he could see her plain as day, lying on her deathbed and transferring ownership of her recipes to her grandchildren. The Chicken Pot Pie was given to Wilma and Little Sue was to receive her best chocolate cake recipe. Her best fried chicken recipe went to Pearl...and Pearl was told that if she ever told the secret ingredient...well,  it was enough to make her burst into tears!

Minnie's eyes focused on Lew! Lew can remember this as if it were yesterday. "Now listen to me......said Minnie. These recipes have been in th' family since I was a yung'un!
 Don't ever give em' out of th' family or I'll come back and haint ever' one of you!" ...(excerpt from the Mitford Cookbook and Kitchen Reader)


Every once in a while a cookie comes along that is so delicious it deserves a special title. This cookie recipe has certainly earned a place in the cookie lover’s hall of fame. This recipe is an adaptation from Aunt Ida Tucker Katziff's signature cookie. She baked cookies for more than sixty years and served four generations of family.  Estelle's made a few changes to this version which will win you accolades from your family! Ya'll really must try these....I promise...kisses from your children are on their way!

World’s Best Cookies
2 cups butter
1 cup sugar
1 cup brown sugar, firmly packed
1 egg
1 cup vegetable oil
1 cup old fashioned rolled oats
1 cup crushed cornflakes
½ cup shredded coconut
½ cup chopped walnuts or pecans
3 ½ cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon vanilla extract
Preheat oven to 375 degrees F.
In a large bowl or large bowl of an electric mixer, cream together butter and sugars until light and fluffy. Add egg and mix until blended. Add oil and mix until blended.
Add oats, cornflakes, coconut, and nuts; stir until blended. Add flour, soda, and salt.
Mix well and form into balls the size of small walnuts. Place on an ungreased cookie sheet. Flatten with fork dipped in water. Bake for10- 12 minutes. Allow to cool on cookie sheets for a few minutes before removing. You may sprinkle a tiny bit of sugar on top if you prefer.Do not overbake!

To say we love oatmeal cookies is an understatement. This recipe was found written in a faded spidery hand on an index card from the New York Conference of the Women's Society of Christian Service. This simple cookie is surprising with its rich undertones of cinnamon and nutmeg. It's a recipe from "The Church Lady" of Mansfield, Ohio who collected recipes wherever she visited.

 Best Oatmeal Raisin Cookie
1 cup butter, room temp
1 cup brown sugar
3/4 cup white sugar
2 eggs, well beaten
1 Tablespoon vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 teaspoon Cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3 cups quick cooking oatmeal 1 cup raisins
1/2 cup chocolate chips (optional)
1/2 cup chopped pecans (optional)

I learned to soak the raisins before adding them to your cookie mixture long, long ago. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, mixing well. Soak for about one hour.
Preheat to 350 degrees F.  Cream butter and sugars with mixer. In a separate bowl combine flour, salt, baking soda, cinnamon, ginger and nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Now add in the egg & raisin mixture. Then add oatmeal and chocolate chips and/or pecans and combine well. Form into balls on cookie sheet. Bake 10 minutes. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack.

Get into that Kitchen and Rattle Those Pots and Pans!


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