Recipes


Oatmeal Cookies


QUAKER ORIGINAL OATMEAL COOKIES

This is my father’s all time favorite cookie.  Easy to make too!  This recipe used to be on the under the lid of the Quaker Oatmeal package.  There is a different  recipe on the box now.  It is still an oatmeal cookie recipe, but not this one.  They did not have craisins on the list of optional ingredients, but I almost always use them instead of raisins.  

3/4 cup soft shortening                                               1 teaspoon vanilla
1/4 cup water                                                            1 cup flour
1/2 cup granulated sugar                                            1 teaspoon salt
1 egg                                                                         1/2 teaspoon soda
1 cup brown sugar                                                     3 cups oatmeal, uncooked

Optional ingredients:
1 cup coconut                                                             1 cup raisins / craisins
1 cup chopped pecans

Place first six ingredients in bowl and mix thoroughly.  Sift flour, salt, soda, and mix in first mixture.  Stir in oats.  Stir in optional ingredients, if using.  I normally put in all the optional ingredients.  Bake at 350 degrees for 12 - 15 minutes.  Greased cookie sheets. 

WHITE CAKE                                                                   by: Connie B. Johnson

My grandmother taught me to make this cake one summer when I was helping take care of her.  She measured things precisely and watched a second hand on the clock for the mixing.  This is a wonderful cake with either caramel or with the seven minute icing used with coconut.

5 egg whites                                        1/8 t. salt
2 c. sugar                                             2/3 c. shortening
3 c. flour (sifted-cake)                         1 cup milk
3 t. baking powder                              1 t. vanilla or almond extract

Beat egg whites.  Add about 1/2 cup of the sugar from above.  Whip.  In big mixing bowl sift dry ingredients.  Add remaining ingredients & mix.  Whip w/ electric mixer 2 minutes.  Add egg whites & sugar.  Whip 1 minute.             Bake 325-300 degrees f. till broom straw comes out clean.



BROWN CARAMEL ICING                                               by: Connie B. Johnson

This can be a little tricky but is wonderful once you get the hang of it.

3 cups sugar
1 ½ cup milk;              Mix and let come to a rapid boil.

¾ cup sugar                 Meanwhile caramelize sugar.  Add to above mixture stirring hard.  At the soft ball stage remove from stove, let cool.

6 Tablespoons butter
1 ½  t. vanilla                               Add, and let cool then beat with metal spoon until it loses it's glossy color and is thicker.  Quickly spread on cake.

Note: To caramelize sugar - put in heavy skillet, not a teflon coated skillet, and put over med-hi heat.  Stir constantly till sugar melts and turns a light brown.  Also, use a metal spoon for this.


SEVEN MINUTE ICING                                                      By: Culinary Arts Int.

1 ½ cups sugar
1/3 cup water
2 egg whites
¼ teaspoon cream of tarter
¼ teaspoon salt
1 teaspoon vanilla

Combine all ingredients except vanilla in top of double boiler.  Beat with electric mixer until thoroughly mixed. 

Place over rapidly boiling water and beat constantly for 7 to 10 minutes or until icing will hold a peak.  Remove from heat and add vanilla.  Beat until cool and thick enough to spread.  Will cover tops and sides of 2 9 inch layers. 

Note:  I use this for a coconut cake.
For the coconut cake, I ice the bottom layer then press in coconut on all sides.  Then ice the bottom of the top layer and put on top.  Then ice the top layer and put coconut on it.  


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