Oatmeal Crisps

These are similar to oatmeal cookies, but the chilling of the dough and thin slicing will give you a nice, crispy cookie. Oatmeal Crisps  1 c shortening 1 c Brown sugar 1 c granulated sugar 2 beaten eggs 1 teas vanilla 1 1/2 c flour 1 teas salt 1 teas soda 3 c quick cooking … Continue reading

Sugar n’ Spice Cookies

They aren’t quite sugar plums dancing in visions, but sugar & spice cookies would be lovely for Christmas. Really, you can’t go wrong with a tag line of They’re spicy, they’re crisp…they’re sugar-coated. Sugar n’ Spice Cookies Mix together thoroughly: 3/4 cup soft shortening 1 cup sugar 1 egg 1/4 cup molasses Sift together and … Continue reading

Butterscotch Wafers

Today’s recipe for Butterscotch Wafers reminds me how much of cooking is chemistry. Why, you ask? Well, this recipe calls for cream of tartar. Many recipes that use egg whites also call for cream of tartar, but many of us don’t know why. It’s just something about making the egg whites rise nicely, right? So … Continue reading

Haystacks

This recipe for Haystacks had me turning to the internet for more information. The mystery: what exactly is corn soya? As it turns out, corn soya was one version of “fameal” a wheat/soy or corn/soy blend mixed together for a nutritious (?) base product that can be made into other things such as bread, and … Continue reading

Butter Horns (Cold Set)

In the world of butter horn recipes, there is a lot of variation. Some doughs use sour cream, cottage cheese, or just butter. Some have fillings, some don’t. Some chill overnight and bake immediately afterwards, others chill, raise and then bake. I could not find a lot of information on the history of butter horns, … Continue reading