Archive for June, 2007

Ingredients

Shortening 1 cup
Brown sugar (firmly packed) 2 cups
Eggs (medium) 2 numbers
Sour milk, buttermilk (or water) cup
Flour 3 cups
Baking soda 1 teaspoon
Salt 1 teaspoon
Pecans (broken) 1 cups
Halved candied cherries 2 cups
Dates (chopped) 2 cups

Method of Preparation

Put sugar, shortening and eggs in a bowl and mix well. Add sour milk and stir in well. Mix and blend all dry ingredients, add to the wet mixture and stir well. Add pecans, dates and cherries and mix well.

Before baking, chill the mixture for a minimum of 1 hour. Pre heat the oven to 400F.Spread or drop the dough with the help of the heaping teaspoon over a lightly greased cookie sheet with a 2 inch spacing between two drops.

If desired, place one piece of pecan over each cookie before baking. Bake for 8 to 10 minutes and to ensure proper cooking there should not be any imprint when you touch the cookies lightly with your fingers.

Ingredients

Sugar 2 cups
Sifted flour 2/3 cup
Eggs 3 numbers
Baking powder 1 teaspoon
Cinnamon teaspoon
Salt 1/8 teaspoon
Chopped hickory nuts 1 cup

Method of Preparation

Preheat oven to 325 degrees. Break and pour the egg in a bowl and beat till you get thick and lemon yellow coloured mixture. Now add sugar in small quantities and beat thoroughly every time you add more sugar.

Separately mix flour, baking powder, salt and cinnamon and sift together thoroughly. Now pour into the egg mixture and add nuts. Spread or drop using teaspoon over a greased cookie sheet and bake thoroughly till you get a golden brown colour.

Ingredients

Chocolate chips (semi-sweet) 2 cups
Butterscotch chips 2 cups
Cocktail peanuts one 12-ounce can
Chow mein noodles 5 ounces

Method of Preparation

Initially use a double boiler over hot water for melting chocolate and butterscotch chips. Add nuts along with noodles and stir in well. Apply or drop teaspoonfuls of mixture over a waxed paper-lined cookie sheet. Allow the mixture to cool. Store in a container and refrigerate.