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.
Video of White Cake
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.
more!
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