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Hardtack
Ingredients :
4 tbsp. sugar
1 tsp. salt
2 tsp. baking powder
4 to 5 c. flour
1 1/2 c. cream
1 1/2 c. milk
Preparation :
Mix this together well: Add to: Mix together; you need enough
flour to handle well. Roll on well-floured board with knobby
rolling pin. This is crispier if rolled very thin. Cut it in
pieces and bake on cookie sheets at 365 to 375 degrees until lightly
brown on edges.
----- Original Message -----
From: Kris
To: phaedrus
Sent: Saturday, September 16, 2000 15:04
Subject: Recipe search
> Good Afternoon:
>
> I am in search of two recipes. One for cookies, and
> one for candy. I believe that both were in Farm
> Journal cookbooks.
> The cookie recipe is called: Cape Cod Chocolate Chip
> cookies. I sure hope that you can help me. I had the
> Farm Journal Candy cookbook and I lost it in one of my
> moves and now they are no longer publishing. I haven't
> been able to find a copy anywhere. Sure hope you can.
> Thank you for helping me with this. I do appreciate
> any help you can give me.
>
> Sincerely
> Kris
Hi Kris,
Well, I don't have the Farm Journal Cookbooks, either. I maintain my
database on the computer only.
As for the Cape Cod chocolate chip cookies, I didn't actually find anything
listed that way. What I found was Cape Cod oatmeal cookies with chocolate
chips. I am sending you the two recipes that I found listed that way.
Phaed
Cape Cod Oatmeal Cookies
Ingredients :
1 1/2 c. flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 egg
1 c. sugar
1/2 c. melted shortening
1/2 c. melted butter
1 tsp. molasses
1/4 c. milk
1 3/4 c. uncooked oats
1/2 c. raisins
1/2 c. chopped nuts
1/2 c. chocolate chips
Preparation :
Preheat oven to 350 degrees. Mix flour, baking soda, cinnamon,
salt, together in large bowl. Stir in remaining ingredients.
Arrange by teaspoonful on buttered cookie sheet. Bake about 12
minutes.
----------------------------------
Cape Cod Oatmeal Cookies
Ingredients :
*2 c. flour
*1/2 tsp. baking soda
*1 tsp. cinnamon
1 egg
1 c. sugar
1/2 c. melted shortening
1/2 c. melted butter
1 tbsp. molasses
1/4 c. milk
2 c. oatmeal
1/2 c. chocolate chips
1/2 c. chopped nuts
Preparation :
Mix flour, baking soda, and cinnamon in a large bowl.
Stir in remaining ingredients.
Bake about 10 minutes
Russian Tea Cakes
Categories: Desserts, Russian
Yield: 36 servings
1 c Margarine, softened
2 c Flour
1/4 c Confectioner's Sugar
1/2 c Pecans, chopped and toasted
1 ts Vanilla Extract
Confectioners' Sugar
Cream the margarine, sugar and vanilla together until light and
fluffy. Mix in the flour and pecans. Chill for 2 hours.
Pinch off small pieces of dough and roll into 1-inch balls.
Place on an ungreased baking sheet.
Bake in a 375-degree oven until very lightly brown, 10 to 12
minutes.
Cool on a wire rack. Roll in confectioners' sugar before serving.
Store in an airtight container.
Makes 36
One Cake = Calories: 74 Carbohydrates: 6 Protein: 1 Fat: 6
Sodium: 59
Potassium: 19 Cholesterol: 0
-----
Russian Tea Cakes
1 cup soft butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped pecans
Mix together the butter, sugar, and vanilla. Stir in flour and salt to
make stiff dough. Mix in pecans. Chill dough. Roll into 1" balls. Place on
ungreased baking sheet (cookies do not spread). Bake at 400°F for 10-12
minutes or until set, but not brown. While still warm, roll in
confectioners' sugar. Cool. Roll in sugar again. ----- Russian Tea Cakes
(Snowballs)
Ingredients:
2 1/4 cups flour (sifted)
1 cup soft butter (2 sticks)
1/2 cup sifted confectioners's sugar
1/4 teaspoon salt
3/4 cup finely chopped walnuts
1 teaspoon vanilla
Ingredients for double batch:
4 1/2 cups flour (sifted)
2 cups soft butter (16 oz. = 4 sticks)
1 cup sifted confectioners's sugar
1/2 teaspoon salt
1 1/2 cups finely chopped walnuts
2 teaspoons vanilla
Cooking temperature: 400°F
Cooking time: approximately 10-12 minutes
Instructions:
1) Mix together thoroughly: butter, sifted confectioners's sugar, and
vanilla; 2) Sift together and stir in: flour & salt; 3) Mix in: walnuts.
4) Chill dough. 5) Roll into 1 to 1 1/2 inch balls (about the same size as
a meatball). Place on ungreased baking sheet (cookies do not spread). Bake
until set, but not brown. While still warm, roll in confectioners' sugar.
Let cool. Roll in sugar again.
Amount:
Makes about 33 cookies.
Double batch: makes about 66 cookies.
Mexican Wedding Cakes
From Betty Crocker
Ingredients
1 cup butter or margarine, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
2 1/4 cups all purpose flour
1/4 teaspoon salt
1/4 cup finely chopped pecans
Directions
Heat oven to 400. Mix thoroughly butter, sugar and vanilla. Work
in flour, salt and nuts until dough holds together. Shape dough into
1-inch balls. Place on ungreased baking sheet.
Bake 10 to 12 minutes or until set but not brown. While warm, roll
in confectioners sugar. Cool. Roll in sugar again.
Makes 4 dozen....
------------------
Mexican Wedding Cakes
Categories: Cookies, Cakes
Yield: 6 servings
1 c Butter, room temperature
1 ts Vanilla extract
1/2 c Powdered sugar
2 c Sifted flour
1/4 ts Salt
More powdered sugar
Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too
soft, chill until firm. Scoop small pieces of dough, roll in hand to make
a small ball, & place on ungreased cookie sheets. Bake in preheated 400
degree oven about 12 minutes, or until golden brown. Roll cookies in
powdered sugar while hot. Cool on wire rack. Freeze well.
------
Mexican Wedding Cakes
Ingredients:
3/4 cup sifted confectioners' sugar
1 cup butter or margarine, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup ground blanched almonds (finely ground)
2 1/2 cups sifted all-purpose flour
Directions:
1 Cream together confectioner's sugar and butter. Add vanilla,
cinnamon and almonds.
2 Knead in flour by hand until completely mixed.
3 Chill dough for about an hour.
4 Preheat oven to 350 degrees F (180 degrees C). Grease cookie
sheets.
5 Roll out dough to one inch thickness. Cut into 1 inch pieces,
and roll quickly and gently into a ball. Place 2 inches apart on
cookie sheets. Bake for about 15 minutes.
6 When baked, dip or roll in confectioner's sugar. Store airtight in
layers with waxed paper in between.
----- Original Message -----
From: Scott
To: phaedrus
Sent: Friday, November 03, 2000 17:30
Subject: 10th Century Norwegian Cookies
> Dear Uncle Phaedrus:
>
> I'd given up searching for this recipe until I found your website. I'm
> looking for a recipe that was published in the Chicago Tribune newpaper
> in the mid-1970s for 10th Century Norwegian Cookies. I made them a
> couple of times and they were really good, but the recipe has been
> lost. As I recall, they're tender-crisp in texture, very light in
> weight, and yellow-white in color with golden brown edges. They have a
> bland, sweet flavor, reminiscent of the flavor of a vanilla wafer
> cookie. You mix the ingredients to form a liquid batter that has the
> consistency of a pea soup and then to make them you spoon or pour
> puddles of the batter onto a baking sheet to bake them. Can you find
> this recipe?
>
> Scott
>
Hi Scott,
Well, I was not able to find anything listed as "10th century Norwegian
Cookies."
However, this sounds like a Norwegian butter cookie recipe. Try the ones
below.
Phaed
Norwegian Cookies
Ingredients :
1/2 pt. whipping cream, well whipped
1 c. granulated sugar
1/2 lb. melted butter
2 c. flour
1 c. cornstarch
Pinch of baking powder
Preparation :
Gradually add the flour and cornstarch to the cream, sugar and
butter mixture. Mix by hand until completely smooth. Drop mixture
by teaspoonful onto greased cookie sheet. Bake at 275 degrees for
40-45 minutes. Let cookies cool before removing from cookie sheet.
Makes 6 dozen.
----------------------------------
Norwegian Butter Cookies
Ingredients :
1/2 lb. butter
2 tbsp. shortening
2 c. flour
1 c. sugar
1 tsp. vanilla
1/2 tsp. baking soda
Preparation :
Cream butter, sugar and shortening. Add vanilla and stir. Sift
flour and soda. Add to the other ingredients. Drop with teaspoon
well greased cookie sheet. Bake in preheated oven at 350 degrees.
Bake 10 to 12 minutes. Makes 40 cookies.
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