Celebrities Favorite's Weird Candy Trivia. Growing Candy.
Some of the most wonderful memories from our childhood's are of watching our mothers work in the kitchen.
Mothers are wonderful cooks and bakers You might say "poetry in motion" in the kitchen. Like a dance. Stirring, pouring, the balance and grace of reaching for a jar up high and returning it effortlessly to the counter top. The rat-a-tat-tat of a wooden spoon meeting a pyrex bowl. Is it any wonder our mothers sang while they lovingly created each meal?
Mothers hand down treasured recipes to daughters, who inturn hand them down to their daughters and so on and so forth, from one generations to the next. Each has their own especially good pies, cakes and cookies to brag about. If your family is anything like mine, each generation adds their own unique touches. Recipes are only made better over time and everyone has their mouthwatering favorite to eat.
Among my favorites to eat were oatmeal cookies and blueberry pies.
Now, I dare say, my grandmother had a natural artistic flare for fashioning crust toppings, each triumphantly resulted in a masterful piece of unique artwork on each pie.
I was in my early twenty's before I finally learn how to make her perfect oatmeal cookies and a her delicous blueberry pies with the artistic crust.
My baking skills were honed right after my new husband and I moved into our first apartment. I was playing house and baked every chance I got. After several months of practice was able to turn out a very decent homebaked oatmeal cookie and a delicious blueberry pie, including grandma's flare for the artistic crust.
When my grandmother passed away, the family called me and I imagine, because they thought of me as a city slicker, without a clue as to how to make anything decent to bring to a Wake, they asked me to bring a couple packages of dinner rolls.
I didn't tell them I planned to bring two homemade pies and a plate of home baked oatmeal cookies. The day of the funeral came and I was very lucky, because I made two perfect blueberry pies the night before and a plate of oatmeal cookies the next morning.
When I got to the Church hall where the dinner was being served, I quietly put them on the table, then went on to her funeral being held in the Sanctuary upstairs.
Evidently someone saw me putting them there and it must have been some surprise, for whoever watched me thought it was a newsworthy event because later, after dinner, people came up to thank me for bringing them.
One of her children, was so moved by the sight of them that he had tears in his eyes as he described how the pies and cookies made him feel as though she was present.
I'm sure she was present. Her loving spirit had inspired me to learn how to bake the cookies and pies a year earlier, I even hummed the same song in my kitchen, she had hummed so many times before, as she worked in her own kitchen.
She was an amazing woman. One who, even though she was poor, and had to work almost non stop from dawn until the late hours of the night, six days a week to keep the home fires burning, was also able to keep herself and almost everyone around her, sure that a better place was being prepared for us all and there wasn't a thing in this world worth more. than the opportunity to be there.
She had a smile that did most of the work. I have one cherished photo of her with that precious smile and keep it where I can easily refer to it for directions to the right place whenever necessary.
Reading her recipes, as she wrote them is a delight in itself, because it's straight from her heart to someone she adores and the best she had to offer.
The preceding piece was written in memory of
Ada, born in Michigan in 1886
Thank you, J. for sharing her story with us.
A little of my fiction, a little your fact.
We have taken the liberty of adding chewy and delicious brownie recipes to the cookie section.
We hope you will love all our cookie recipes. We have so many cookie recipes that we need a second page for our retro recipes. Fudge!
Vintage Recipe Books.
Read "Santa and the Magic Key", plus recipes for your holidays. 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.
Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................."
Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe
Home Remedies Medicines Recipes From Olden Times.
Thanksgiving Day recipes and story from the past.
College Foods and Other Mistakes I Have Eaten.
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1/2 teaspoon almond flavor or other flavors if you don't like almond
1/2 teaspoon vanilla flavor
2 cups oatmeal
2 cups flour
1 teaspoon soda
Cream shortening and sugar; add eggs, almond and vanilla flavoring and beat well. Add rolled oats. Let his stand while mixing flour with soda. Add flour to first mixture. Drop by teaspoonfuls on greased cookie sheet. Bake in 350 degree oven until brown - about 12 minutes. "The kids love this right after school with a cold glass of milk", she writes.
2 cups sugar, 3 tablespoons cocoa, 1/2 cup milk, 1/2 lb or 1 stick olio. Bring to a boil and boil for 1 minute.
Have ready measured to put in: 3 cups oatmeal, 3 tablespoons peanut butter, 1 teaspoon vanilla.
Scoop by teaspoons on waxed paper until set.
This is another one of Aunt Marie Cydrus's recipies. She did not include the temperature for baking, but her cooking was always too good to pass up.
2 Cups Sugar
2 Cups Oats
1 Cup Shortening
1 Cup Milk
1 tsp. Vanilla
2 Eggs
1 1/2 tsp Cinnamon
1 Cup Raisins
1 tsp. Soda in flour
Enough flour to make a stiff batter and drop on greased pans, then bake.
1/2 lb. (2 sticks) butter, softened - organic
1 cup firmly packed brown sugar - organic
1/2 cup granulated sugar - organic
2 eggs - organic
1 tsp. vanilla - Rodelle Organic Pure Vanilla Extract
1 cup all-purpose flour and 1/2 cup wheat flour
1 tsp. baking soda
1 tsp. cinnamon - Organic Saigon Cinnamon (yes, it cost over 9.00 a 4 oz bottle)
1/2 tsp. salt (optional)
3 cups Quaker Oats (quick or old-fashioned)
1 cup raisins - Organic
Heat oven to 350°F.
Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.
Whisk together flour, baking soda, cinnamon and salt; stir together until no streaks remain.
Stir this into the butter mixture. Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto an un greased cookie sheet.
Bake for 10 to 12 minutes or until golden brown.
Make sure all of your ingredients are very very fresh. Don't use Saigon Cinnamon you have had for 6 months.
The "cold scent" throw of the finished product, is such that the entire house will smell of baked cookies, if you wake up in the middle of the night. Even if covered with a towel. The next day, if sat on a table, everyone at the table and those walking bye will smell these cookies. I know all the ingredients are expensive, but I swear, you will be so amazed. The taste of the cookie will linger in your mouth for hours after you have eaten them.
Here is how I packed the cookies; Roll down a brown paper grocery bag half way, cut two pieces of cardboard (I used the flaps of a post office free box) and place in the bottom for steadiness. Add two, Dollar Store hand towels, for decoration and to line the bag. Fill with cookies - took me three batches. Fold towels over and tie two strips of homespun ribbon - one lengthwise and the other around the width - this way you can carry the sack without crushing the cookies. P.S. The cookies freeze well too.
Cover one cup raisins with water, Bring to a boil, remove from heat
and let cool. Drain raisins and reserve liquid.
1 cup shortening
1 cup sugar
3 lightly beaten eggs
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon (optional)
1/8 teaspoon ground cloves (optional)
2 cups quick cooking oatmeal (not instant - either Scots or Irish versions work well)
6 tablespoons raisin juice
1 1/2 cups chopped nuts (walnuts are the norm, but pecans work very well also)
1/4 cup - 1/2 cup coconut (optional - if dough is dry, increase raisin juice to 8 tablespoons)
Cream together sugar, shortening. Add beaten eggs beat until smooth
Sift together dry ingredients, add oatmeal to dry mix. Add to sugar/shortening mix, alternating with raisin juice
Add nuts, raisins and coconut (optional).
Blend until well mixed.
Bake in 400 degree F oven on GREASED cookie sheet, 11 to 12 min. Transfer cookies to wire rack to cool.
These cookies will be nice and caky. If you make them big (two rounded wooden spoonsful), two plus some milk will make a good, quick breakfast, especially while camping or traveling. Store in an airtight container for up to a week (if they last that long).
Cookies freeze extremely well and can be thawed a few at a time.
Lite Recipe:
Cover one cup raisins with water, Bring to a boil, remove from heat
and let cool. Drain raisins and reserve liquid.
1/2 cup shortening (Crisco works best)
1/2 cup Oat trim
1/2 cup sugar plus Splenda to equal 1 cup
Egg Beaters to equal 3 lightly beaten eggs
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon (optional)
1/8 teaspoon ground cloves (optional)
2 cups quick cooking oatmeal (not instant - either Scots or Irish versions work well)
6 tablespoons raisin juice
1 1/2 cups chopped nuts (walnuts are the norm, but pecans work very well also)
1/4 cup - 1/2 cup coconut (optional - if dough is dry, increase raisin juice to 8 tablespoons)
Cream together sugar, shortening Splenda and Oat Trim. Add beaten eggs beat until smooth.
Sift together dry ingredients, add oatmeal to dry Add to sugar/shortening mix, alternating with raisin juice
Add nuts, raisins and coconut (optional). Blend until well mixed.
Bake in 400 degree oven on GREASED cookie sheet, 11 12 min. Transfer cookies to wire rack to cool.
These cookies will be nice and caky. If you make them big (two rounded wooden spoonsful), two plus some milk will make a good, quick breakfast, especially while camping or traveling. Note: these are a good source of fibre, so don't overdo. They can also be made into bars by baking in a pan until a toothpick in the center comes out clean. Cut into bars when cool. Store in an airtight container for up to a week (if they last that long).
Cookies freeze extremely well and can be thawed a few at a time.
2/3 cups shortening
1 1/2 cups brown sugar
2 eggs
3 cups oat meal
1 cups flour
1 teaspoons soda
1/2 teaspoon baking powder
1 teaspoons vanilla
Pinch of salt
Pinch of cinnamon
Bake on sheet at 350 degrees until done.
1 cup shortening
2 eggs
1 2/3 cup sifted flour
1 tsp. soda
1/2 cup chopped nuts
1 cup brown sugar
1 tsp vanilla
1 tsp salt
3 cups quick cooking oats
1 cup sugar
Cream shortening and vanilla. Add sugar and cream again. Add 1 egg at a time, blend well each time. Sift dry ingredients together. Add to mixture plus oats and nuts. Mold in rolls and wrap in wax paper. Chill thoroughly. Slice and bake. 375 degrees for 8 to 10 minutes.
3/4 cup butter
1 1/4 cup brown sugar
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
3/4 tsp. soda
1/2 cup raisins
2 tablespoons Karo
3/4 cup nuts
2 cups rolled oats
Cram sugar and butter, add eggs, then other ingredients in order given. Mix well, drop from spoon the size of walnuts. Bake at 350 degrees about 12 to 15 minutes.
She wrote, "This is good too. Instead of 2 C. rolled oats, use 1 C. oats and 1 1/2 C. cornflakes. I like this best." She then signed her name.
Oatmeal Cookies by Mabel Rice
Cream well: 1 cup white sugar, 1 cup brown sugar, 1 cup shortening
2 eggs beaten
1/2 cup milk
1/2 t vanilla
1/2 t. lemon
1 1/2 cups ground raisins
2 cups quick oatmeal
1 cup cornflakes crushed
2 cups flour
1 t. soda
1/2 t. salt
Drop by teaspoons onto a cookie sheet
Bake at 375 degrees for 10 to 12 minutes.
1 cup shortening
1 cup sugar
2 eggs
2 cups flour
1/2 tsp. salt
2 cups oatmeal
1 tsp. cinnamon
1 tsp. soda
1 cup milk
1 tsp. vanilla
Nuts, dates and/or raisins
375 degree oven about 15 minutes.
Chocolate Oatmeal Bars
4 cups oatmeal
1 cup melted shortening
1 cup brown sugar
Spread out in large pan
Bake at 350 degrees for about 20 minutes
Top with:
1 large pagckage of melted Chocolate chips
3/4 cups chunk peanut butter
Torte
Cream 1/2 cups butter
Add 1 1/2 cup powder sugar
Add 4 egg yolks, one at a time to above mixture, and beat well.
1/2 cup nutmeats
1 t. vanilla
Put crushed graham crackers in bottom of pan. Put creamed mixture on top. Beat 4 egg whites and put on creamed mixture. Sprinkle with graham crackers. Let stand 24 hours in refrigerator. Top with whipped cream before serving. Vanilla wafers may be used instead of graham crackers. Pineapple and whipped cream instead of nuts.
email - starlina@ bright.net - put the letters and the @ sign together - we are cutting back on spam
Shop Phone - 1-740-779-9425
Located - 6731 Straight Creek Road Waverly, Ohio 45690