| Sugar Candy Treats History of Candy Candy History Part 2 Rice Crispy History. Celebrities Favorite's Weird Candy Trivia. Growing Candy. 11-23-2018 |
| Read, The Story of the Missing Cookie Jar by PenVampyre. A delightful little Christmas story with mouthwatering recipes for the most wonderful time of the year! 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 |
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| Vintage Recipe Book For Sale 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 occasion. 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. |
| The book starts with, "Have a Cookie!" "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." |
| The book goes on, "Baking-Use flat cookie sheets with low sides or no sides. High-sided pan prevent proper browning. Use only light-colored, shiny pans. Dark or discolored pans cause cookies to burn on the bottom. There should be 2 inches from edge of pan to each side of the oven. Too large pans prevent proper heat circulation which is necessary for even baking. 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 un greased 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) |
| Next Section is 'SUBSTITUTIONS - PROCEED WITH CARE' "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 wish to use margarine or shortening, we suggest choosing one of the many recipes calling for either of these fats. Never substitute oil for solid shortening of any kind or vice versa. EGGS - Never substitute for eggs. There are a number of egg less recipes in the book if you need them for a restricted diet. Check in the index among the various butter cookies, molasses cookies, short breads 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 Oatmeal 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 Briar's 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 Butterscotch 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 |
| Sample recipe from 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. |
| Sample recipe from the book: 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 over brown. 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 Chocolate Chip Oatmeal Cookies Chocolate Drops Cocoa Nut Cookies Hermits Orange Crisps Prune Drops Pumpkin Cookies Raisin Nut Drops Soft Molasses Cookies Sour Cream Puffs Caramel Jumbles Ranger Cookies |
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, 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, 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."
"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, 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."
| A chapter, "Cookies with a Foreign Accent" BALLS Anna's Snaps - Swedish Butter Nut Balls and Variations-European Chines Almond Cookies Danish Wreath I Danish Wreaths II Eggnog Wreaths-Danish Scandinavian Tea Cookies BARS Caraway Italian Sponge Bars DROP Annis Drops-German Poppy Seed Wafers-Austrian ICE BOX Chinese Almond Slices Danish Crisp PRESSED Swedish Spritz French Crown Cookies |
| A chapter, "Cookies with a Foreign Accent" continues: ROLLED Scandinavian Butter Rings Hildur's Swedish Gingersnaps Nuremberg's 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 |
| "COOKIES SPECTACULARS" Chapter 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 |
| "COOKIES SPECTACULARS" Chapter Continued: DROP Crunchies Date Surprises Pineapple Cone Cookies Turtle Pecan Cookies ICEBOX Butter Nut Wafers Checker board Cookies Checkerboard Squares |
| Sold - recipes will disappear in a couple days. |
