Celebrities Favorite's Weird Candy Trivia. Growing Candy.
I couldn't type every recipe in the book on the page, I tried to hit the highlights.
The Art of Making Good Cookies Plain and Fancy
A collection of recipes for cookies of all types, shapes, and sizes, and for every occaion. By Annette Laslett Ross and Jean Adams Disney.
Cost 10.50 plus shipping.
The above book is copyrighted 1963.
Printed by Doubleday & Company, INC., Garden City, New York
Once this book is sold all excerpts here will be removed. I have only printed excerpts of this book as a temptation for you to purchase the book. I am not trying to plagiarize.
Vintage Recipe Books
Coconut Recipe Booklet - 1948
Vintage Molasses Booklet
Old Pillsbury Booklets
1930's Metropolitan Cook Book.
Hershey's Booklet.
Hospitality in a "JIFFY" Mixes.
Read Santa and the Magic Key An entertaining story for the holidays, plus recipes for your Christmas. A story by Robin Wallace.
Read Easter and Where NOT to Hide Eggs Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
The Fourth of July and Other Disasters
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry; Memories of my father and his version of Kickapoojoyjuice.
New - Home Remedies Medicines Recipes From Olden Times.
New - Thanksgiving Day recipes and story from the past.
New - College Foods and Other Mistakes
"The invitation to "have a cookie" extends from the days of a toddler's first steps to as long as appetite continues. Nothing in sweets can match the satisfaction or versatility of this toothsome bit. Some sweet, some plain, some grand, some fanciful as a pastry chef's hat -- cookies serve many purposes.
This collection of cookie recipes is arranged to give the cookie maker a quick appreciation of the varieties included. Listed by type of cookie, each recipe indicates its place--plain or fancy--in the realm of food service.
this is not to say that a cookie labeled "plain" would not be a perfectly delightful finish to a company meal or that a "fancy" version could not go happily into a picnic basket. The contrast of flavors, textures and colors are of foremost consideration in menu planning and the chosen cookie will reflect this evaluation..................When a real search is on for a special cookie, the cook will do well to consult the main index."
For best results, bake only one cookie sheet at a time on the baking shelf that is slightly below center of oven.
Take cookies off sheets while hot and cool on cake rack. if some cookies (particularly those with a high ration of sugar) tend to cool and stick to pan, return sheet to oven and reheat slightly. Very rich cookies with a large amount of butter should be cooled on paper towels laid over rack.
Rick cookies should be baked on an ungreased baking sheet. For other cookies, grease cookie sheet lightly. Too much shortening on cookie sheet causes excessive spreading. use shortening or oil on cookie sheet in preference to butter and margarine, which scorch more readily."
STORAGE - (You will have to buy the book in order to read this section.)
FREEZER STORAGE - (To read this section, buy the book)
Chocolate Oatmeal Balls (Fancy)
Nut-garnished
3/4 cup shortening
1 cup brown sugar
2 ounces or squares unsweetened chocolate, melted
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups sifted all-purpose flour
1 1/2 teaspoons vanilla
1/4 cup milk
1 1/2 cups rolled oats
1 cup chopped nuts for garnish.
Cream shortening until soft. Blend in sugar gradually. Add melted, cooled chocolate. Sift together dry ingredients and add alternately with mild and vanilla. Work in rolled oats, kneading dough with hands if necessary. Form in walnut-size balls, topping each with chopped nuts. Bake on lightly greased cookie sheet at 350 degrees 12 to 15 minutes. 3 doz.
Shipping 4.50
BALLS
Anna's Snaps - Swedish
Butter Nut Balls and Variations-European
Chines Almon Cookies
Danish Wreath I
Danish Wreaths II
Eggnog Wreaths-Danish
Scandinavian Tea Cookies
BARS
Caraway Italian Sponge Bars
DROP
Anis Drops-German
Poppy Seed Wafers-Austrian
ICE BOX
Chinese Almond Slices
Danish Crips
PRESSED
Swedish Spritz
French Crown Cookies
ROLLED
Scandinavian Butter Rings
Hildur's Swedish Gingersnaps
Nurembergers German Honey Spice Daisies
Mexican Rolled Cookies
Polish Tea Thins
Scotch Shortbread
Austrian Crescents Cottage Cheese
French Crescents Cream Cheese
Mid-European Crescents Sour Cream
Polish Tea Thins with Filling
Polish Tea Thins Frosted
SPECIALTY
Scandinavian Almond-filled Tarts
Scandinavian Almond Pastry Tarts
Swedish Rosettes
Scandinavian Sandbakelser
DROP
Crunchies
Date Surprises
Pineapple Cone Cookies
Turtle Pecan Cookies
ICEBOX
Butter Nut Wafers
Checker board Cookies
Checkerboard Squares
BALL
Baked Eggnog Rum Balls
Black and White Balls
Chocolate Cherry Balls
Date Bowlers
Peanut Butter Jewels
BARS
Rocky Road
LAYERED BARS
Chocolate Chip Dream Bars
Linzer Cookies
Pineapple Peek-A-Boos
"All recipes have been perfected with the ingredients specified. However, there are some variations that may be made successfully. Others will cause failure. The rules tell which are which!
FATS - If a recipe calls for butter specifically, that particular cookie is best made with butter and not a substitute. Either flavor or texture will be impaired. If, for dietary reasons, you wich to use margarine or shortening, we suggest choosing one of the many recipes calling for either of these fats. Never substitute oil for sholid shortening of any kind or vice versa.
EGGS - Never substitute for eggs. There are a number of eggless recipes in the book if you need them for a restricted diet. Check in the index among the various butter cookies, molasses cookies, shortbreads and no-bake cookies.
SUGARS - Brown sugar, firmly packed, may be substituted for granulated sugar or vice versa. Do not substitute in recipes calling for powdered sugar. Never substitute synthetic sweeteners for sugar in cookies or frostings."
Other sections include:
FLOUR
LIQUIDS
CHOCOLATE
SPICES
OPTIONAL
Next section is called, "Cookies at Home"
A chapter of recipes for these Good Cookies:
BALL COOKIES
Chocolate Snaps
Ginger Mounds
Chocolate Oatmean Balls
Lemon Raisin Treats
Sugar Oil Balls
Cherry Treats
Peanut Butter Cookies
Spice Butterscotch Balls
Sugar Cookies
BAR COOKIES
Brownies I
Butterscotch Bars Pineapple Bars
Chocolate Crispies
Date Bars I
Toffee Bars
Quick Unbaked Brownies
DROP COOKIES
Aladdin Cookies
Banana Nut Cookies
Buttermilk Sugar Wafers
Chocolate Chip Cookies
Ginger Crinkles
Molasses Cookies
Oatmeal Crisps
Peanut Butter Chocolate Chip Drops
Potato Spice Drops
Soft Oatmeal Cookies
Sour Cream Crisps
Sugar and Spice Drops
Brown Sugar Nut Crisps
Chocolate Nut Drops
Peanut Crunch Cookies
Rye Drops
Cereal Crunchies
Chocolate Drops
Hermits
Mincemeat Drops
FILLED COOKIES
Date-filled Drip cookies
Georgia's Briars
ICEBOX COOKIES
Coconut Wafers
Nut Thins
Oatmeal Crisps
Peanut Butter Crisps
Spiced Sour Cream Cookies - Plain Variations
Basic Icebox Cookies
Plain Variations:
Butterscotch Slices
Chocolate Slices
Fancy Variations:
Fruit Slices
Nut Slices
Raisin Spices
Slices
Seed Cookies
Date Rounds
NO-BAKE COOKIES
Chocolate Crisp Bars
Fudgies
Peanut Butter Crispies
Coconut Fruit Balls
Peanut Butter Drops
Marshmallow Chocolate Chip Crispies
Peanut Butter Drops
Caramel Bars
Date Crispies
PRESSED
Butterscoth Cookies
Peanut Butter Press Cookies
ROLLED
Chocolate Oatmeal Wafers
Rolled chocolate Dollars
Rolled Oatmeal Wafers
Spiced Cream Cookies
Fruited Bars
Hildur's Gingersnaps.
Basic Sugar Cookies
Caramel Cookies
Fruited Bars
DROP COOKIES
Potato Spice Drops (plain)
Old-fashioned flavor
1 cup molasses or honey
1/2 cup butter or margarine
1 cup cold mashed potatoes
2 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 cup seedless raisins
1/2 cup chopped nuts
Sour Cream Crisps (plain)
Buttery good
2/3 cup butter or margarine
1 1/2 cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sour cream
Blend butter, sugar, eggs and flavoring until light and fluffy. Sift together dry ingredients. Add alternately with sour cream to first mixture. Blend well. Drop from teaspoon to greased baking sheet. Bake at 400 degrees 10 to 12 minutes, or until evenly brown. Remove cookies to rack for cooling. 6 dozen.
ICEBOX COOKIES
Coconut Wafers (plain)
Memorable goodness
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup fine, flaked coconut
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 3/4 cups sifted all-purpose flour
Cream soft shortening and sugar together until light. Beat in egg and vanilla. When well blended, stir in coconut. Sift together dry ingredients and add in three parts, mixing thoroughly. Shape into two long rolls on waxed paper or aluminum foil. Chill 6 to 8 hours. Cut in thin slices. Bake on ungreased sheet at 400 degrees 10 to 12 minutes. 5 dozen.
NO-BAKED COOKIES
Chocolate Crisp Bars (plain)
A-plus for high energy
1/4 cup butter or margarine
2 ounces or squares unsweetened chocolate
1/2 pound fresh marshmallows
5 cups Puffed Rice
Melt butter, chocolate and marshmallows over very low heat or in top of double boiler. Stir until smooth. Pour marshmallow mixture over Puffed Rice; stir until evenly coated. Spread on greased pan. Let stand until firm. Cut into bars. 3 dozen.
ROLLED COOKIES
Rolled Chocolate Dollars (plain)
A basic rolled dough
2 ounces or squares unsweetened chocolate
1 cup butter or margarine
2/3 cup sugar
1 egg
2 teaspoons vanilla 1/2 teaspoon salt
1 teaspoon baking powder
3 cups sifted all-purpose flour
Melt and cool chocolate. Cream butter, stir in sugar. Add egg and vanilla. Sift together salt, baking powder and flour. Add cooled chocolate to butter mixture, then sifted dry ingredients. Roll thin, cut and bake on ungreased cookie sheet. Tops may be sprinkled with granulated or colored sugar. Bake at 400 degrees 8 to 10 minutes. Do not overbrown. About 6 dozen.
Chapter two covers, among others:
BARS
Brownies II
Chocolate Chip Bars
Molasses Bars
Raisin Spice Bars
Orange Marmalade Bars I
DROPS
Applesauce Gems
Butterscotch Drops
Chcolate Chip Oatmeal Cookies
Chocolate Drops
Cocoa Nut Cookies
Hermits
Orange Crisps
Prun Drops
Pumpkin Cookies
Raisin Nut Drops
Soft Molasses Cookies
Sour Cream Puffs
Caramel Jumbles
Ranger Cookies
"Some occasions call for cookies in more than usual numbers-holiday season, teas, wedding receptions, club and church gatherings. At times like these it is practical to start with a recipe that turns out cookies in large numbers so that time spent measuring and mixing is kept to a minimum. You'll find a tempting array from which to choose in the following collection.
the Butter Crisps and Rolled Cookies to Decorate both lend themselves will to varying in many ways. Divide the one big batch into perhaps six or seven smaller batches to color, flavor, shape and decorate so that each baking has its own personality and only you are wise to the fact that they all began as one basic dough. You'll find specific suggestions on how to vary and trim cookies in the chapter entitled "Decoration Ideas and Frostings."
though not quite so versatile because they have more distinctive flavor of their own, the Caramel cookies and Molasses Drops can be varied by adding nuts, coconut, dates or other dried fruits, or by frosting them with any icing that uses these.
The cookie mixes you may make and bake all at once, varying them according to the recipes given with each of the basic-mix recipes-or you may store the mix on your kitchen shelf to bake as needed. here again, one mixing produces a vast number of cookies, a time and labor saving indeed worth while. Dry mixes should be kept absolutely airtight in a cool, dry place. Stored this way, they keep well 2 to 3 months."Chapter - "FOUR SCORE OR MORE"
"Some occasions call for cookies in more than usual numbers-holiday season, teas, wedding receptions, club and church gatherings. At times like these it is practical to start with a recipe that turns out cookies in large numbers so that time spent measuring and mixing is kept to a minimum. You'll find a tempting array from which to choose in the following collection.
the Butter Crisps and Rolled Cookies to Decorate both lend themselves will to varying in many ways. Divide the one big batch into perhaps six or seven smaller batches to color, flavor, shap an ddecorate so that each baking has its own personality and only you are wise to the fact that they all began as one basic dough. You'll find specific suggestions on how to vary and trim cookies in the chapter entitled "Decoration Ideas and Frostings."
though not quite so versatile because they have more distictive flavor of their own, the Caramel cookies and Molasses Drops can be varied by adding nuts, coconut, dates or other dried fruits, or by frosting them with any icing that uses these.
The cookie mixes you may make and bake all at once, varying them according to the recipes given with each of the basic-mix recipes-or you may store the mix on your kitchen shelf to bake as needed. here again, one mixing produces a vast number of cookies, a time and labor saving indeed worth while. Dry mixes should be kept absolutely airtight in a cool, dry place. Stored this way, they keep well 2 to 3 months."
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