I'll share my recipe, if you'll share yours, January 11, 2011

15 years ago

Hermit Cookies

Courtesy Ruthie(my Cousin)

1 cup brown sugar

1/2 cup melted butter

1 egg well beaten

2 Tbs milk or 1/2 milk and 1 tsp cherry juice

1/2 cup chopped pecans or nut of choice

1/4 cup raisins

1/4 cup dates cut up

1/2 cup maraschino cherries cut in half

1/4 cup coconut

1 cup a.p. flour

1/2 tsp each baking soda, nutmeg, cloves, cinnamon

Cream butter and sugar, then add egg, milk and beat well

mix flour, spices nuts and fruit and add to creamed mixture. Mix well

Drop heaping teaspoon of mixture on ungreased cookie sheet and bake in 400* oven for 12 to 15 minutes.

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Comments (2)

User
15 years ago
Have you ever made Snow Cream?
I just found this recipe on Southern Plate, they say its good.

Snow Cream
Dishpan of fresh, clean snow
1 can Sweetened condensed milk
1-10 kids
Opt 1/2- 1 ts vanilla extract

Combine snow and sweetened condensed milk. Stir well. Hand over to kids. Discourage snow cream fights because they are sticky to clean up.

Here is a link that might be useful: Snow Cream
Marilyn Sue
15 years ago
BIG CHEWY OATMEAL-RAISIN COOKIES

Makes 16 to 20 large cookies

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it's not a necessity. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

Ingredients:

2 sticks (1/2 pound) unsalted butter,
softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
1 1/2 cups raisins (optional)

1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

DATE OATMEAL COOKIES

Substitute 1 1/2 cups chopped dates for the raisins.

GINGER OATMEAL COOKIES

Omit raisins and add 3/4 teaspoon ground ginger.

CHOCOLATE CHIP OATMEAL COOKIES

Substitute 1 1/2 cups semisweet chocolate chips for the raisins.

NUT OATMEAL COOKIES

Omit raisins, decrease flour to 1 1/3 cups, and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender.

ORANGE AND ALMOND OATMEAL COOKIES

Omit raisins and add 2 tablespoons minced orange zest (remove zest with peeler, being careful to leave behind any white pith) and 1 cup toasted chopped almonds (toast almonds in 350-degree oven for 5 minutes) along with oats.

Sue
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I'll share my recipe, if you'll share yours, January 11, 2011

Comments (2)

User

Marilyn Sue

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