Posted on 01 July 2007. Tags: Brown Sugar, Frimly Packed, Orange Rind, Unbleached Flour
Ingrients & Directions
1 1/2 c Brown Sugar, Frimly Packed 1 ts Cinnamon
2/3 c Shortening 1/2 ts Cloves
2 Eggs, Large 1/4 ts Salt
2 tb Milk 2 c Unbleached Flour
1 tb Orange Rind, Grated 1 c Raisins
2 ts Baking Powder 1/2 c Nuts, Chopped, If Desired
Cream sugar and shortening until light and fluffy. Beat in eggs,
milk and orange rind. Stir together baking powder, spices, salt and
flour. Mix into sugar mixture. Stir in raisins and nuts, if used.
Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350F
about 10 to 12 minutes, or until done. Remove from baking sheets and
cool cookies on rack. Store in airtight tins. Makes about 4 to 5
dozen cookies.
Yields
6 servings
Posted in Cookies
Posted on 02 June 2007. Tags: Firmly Packed, Oatmeal Cookie Mix, Unbleached Flour, Whole Wheat Flour
Ingrients & Directions
4 c Unbleached Flour
4 ts Salt
2 ts Baking Soda
3 c Vegetable Shortening
4 c Whole Wheat Flour
2 ts Baking Powder
6 c Brown Sugar, Firmly Packed
8 c Quick Rolled Oats
Combine all ingredients except the sugar, shortening, and oats in a
large bowl. Blend well. Stir ni brown sugar an mix well. With a
pastry blender, cut in shortening until evenly distributed. Stir in
oats and mix well. Put in a large airtight container and label
Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to
12 weeks.
Makes about 24 Cups of mix.
VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached
and 4 cups of whole wheat flours.
Yields
1 Servings
Posted in Cookies
Posted on 28 April 2007. Tags: Chopped Nuts, Firmly Packed, Softened Preheat, Unbleached Flour
Ingrients & Directions
6 c Unbleached Flour 1 1/2 c Chopped Nuts
1 1/2 c Brown Sugar, Firmly Packed 1 lb Butter or Margarine,Softened
Preheat oven to 375 degrees F. (190 degrees C). In a large bowl
combine dry ingredients and blend well. With a pastry blender cut in
butter or margarine until mixture resembles cornmeal in texture.
Press misture firmly into 2 unbuttered shallow baking pans. Bake
about 15 minutes. Cool. Crumble and put in a large airtight container
and label as Cookie Crumb Crust Mix. Stor in a cool dry place and
use within 4 to 6 weeks.
Makes about 10 1/2 cups of mix.
COOKIE CRUMB CRUST:
2 Cups Cookie Crumb Crust Mix Press about 2 cups crumb mix in a
baking pan or 9-inch pie plate and bake according to directions for
filling.
Yields
1 servings
Posted in Cookies
Posted on 27 April 2007. Tags: Firmly Packed, Oatmeal Cookie Mix, Unbleached Flour, Whole Wheat Flour
Ingrients & Directions
4 c Unbleached Flour 4 c Whole Wheat Flour
4 ts Salt 2 ts Baking Powder
2 ts Baking Soda 6 c Brown Sugar, Firmly Packed
3 c Vegetable Shortening 8 c Quick Rolled Oats
Combine all ingredients except the sugar, shortening, and oats in a
large bowl. Blend well. Stir ni brown sugar an mix well. With a
pastry blender, cut in shortening until evenly distributed. Stir in
oats and mix well. Put in a large airtight container and label
Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to
12 weeks.
Makes about 24 Cups of mix.
VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached
and 4 cups of whole wheat flours.
Yields
1 servings
Posted in Cookies
Posted on 26 April 2007. Tags: Basic Cookie, Firmly Packed, Unbleached Flour, Vegetable Shortening Sift
Ingrients & Directions
8 c Unbleached Flour 2 1/2 c Granulated Sugar
2 c Brown Sugar, Firmly Packed 4 ts Salt
1 1/2 ts Baking Soda 3 c Vegetable Shortening
Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut shotening into dry ingredients until evenly
distributed. Put into a large airtight container and label as Basic
Cookie mix. Store in a cool dry place and use within 10 to 12 weeks.
Makes about 16 cups of mix.
Yields
1 servings
Posted in Cookies
Posted on 09 April 2007. Tags: Brown Sugar, Frimly Packed, Orange Rind, Unbleached Flour
Ingrients & Directions
1 1/2 c Brown Sugar, Frimly Packed
2/3 c Shortening
2 Eggs, Large
2 tb Milk
1 tb Orange Rind, Grated
2 ts Baking Powder
1 ts Cinnamon
1/2 ts Cloves
1/4 ts Salt
2 c Unbleached Flour
1 c Raisins
1/2 c Nuts, Chopped, If Desired
Cream sugar and shortening until light and fluffy. Beat in eggs, milk
and orange rind. Stir together baking powder, spices, salt and
flour. Mix into sugar mixture. Stir in raisins and nuts, if used.
Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350?F
about 10 to 12 minutes, or until done. Remove from baking sheets and
cool cookies on rack. Store in airtight tins. Makes about 4 to 5
dozen cookies.
Yields
6 Servings
Posted in Cookies
Posted on 26 March 2007. Tags: Baking Powder, Eggs Large, Nuts Chopped, Unbleached Flour
Ingrients & Directions
1 1/2 c Brown Sugar; Frimly Packed 1 t Cinnamon
2/3 c Shortening 1/2 t Cloves
2 ea Eggs; Large 1/4 t Salt
2 T Milk 2 c Unbleached Flour
1 T Orange Rind; Grated 1 c Raisins
2 t Baking Powder 1/2 c Nuts; Chopped, If Desired
Cream sugar and shortening until light and fluffy.
Beat in eggs, milk and orange rind. Stir togethr baking powder,
spices, salt and flour. Mix into sugar mixture. Stir in raisins and
nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets.
Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove
from baking sheets and cool cookies on rack. Store in airtight tins.
Makes about 4 to 5 dozen cookies.
Yields
6 servings
Posted in Cookies
Posted on 13 March 2007. Tags: Eggs Large, Nuts Chopped, Orange Rind Grated, Unbleached Flour
Ingrients & Directions
1 1/2 c Brown Sugar; Frimly Packed
2/3 c Shortening
2 ea Eggs; Large
2 tb Milk
1 tb Orange Rind; Grated
2 ts Baking Powder
1 ts Cinnamon
1/2 ts Cloves
1/4 ts Salt
2 c Unbleached Flour
1 c Raisins
1/2 c Nuts; Chopped, If Desired
Cream sugar and shortening until light and fluffy. Beat in eggs, milk
and orange rind. Stir togethr baking powder, spices, salt and flour.
Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough
by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F.
about 10 to 12 minutes, or until done. Remove from baking sheets and
cool cookies on rack. Store in airtight tins. Makes about 4 to 5
dozen cookies.
Yields
6 Servings
Posted in Cookies
