GRANDMA'S RECIPES

COOKIES & DESSERTS

Pumpkin Cinnamon Cookies

1 3/4 cup flour 1/2 teaspoon salt 2 teaspoons cinnamon
1 cup raisins 1 cup mashed pumpkin or squash (you can
use canned)
1 teaspoon baking soda 1/2 cup oil 1 cup sugar 1 egg
Mix ingredients together and drop by teaspoons full on
a lightly greased baking sheet. Bake at 375 degrees for
20 minutes.

Hermit Cookies

6 tbs. oil
1 c. brown sugar
1 1/2 c. flour
1 egg
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1 c. nuts and raisins
Mix well. Drop by teaspoon full onto a lightly greased
cookie sheet. Bake at 375 degrees for 12-15 min.

SCOTTISH SHORT BREAD

1 lb butter (no substitutes), softened
1 c Packed brown sugar
4 c All-purpose flour (maybe an extra 1/2 cup if needed)

In a mixing bowl, cream the butter and brown sugar. Add 3-3/4
cups flour; mix well. Sprinkle a board with some of the
remaining four. Knead for 5 minutes, adding enough remaining
flour to make a soft, non-sticky dough. Roll to 1/2"
thickness. Cut into 3"x1" strips. Place 1" apart on ungreased
baking sheets. Prick with a fork. Bake at 325 degrees for
20-25 minutes or until cookies are lightly browned. Yield
about 4 dozen.

Brownie Mix

1 cup margerine or butter
3/4 cup unsweetened cocoa
1/4 cup oil or shortening
2 cups sugar
2 tsp. vanilla
4 eggs
1 1/3 cups self-rising flour
1 cup chopped nuts, if desired

Heat oven to 350 degrees F (180 degrees C).
Grease and lightly flour bottom of 8 or 9-inch
square pan. In large saucepan (or bowl if
using microwave) melt margarine over low
heat. Add cocoa and oil once margarine is
melted, stirring until completely blended.
Remove from heat; cool slightly. Blend sugar
and vanilla. Beat in eggs, one at a time. Lightly
spoon flour into measuring cup; level off. Stir
in flour and remaining ingredients. Spread in
greased and floured pan. Bake at 350 degrees F
for 20 to 25 minutes, or until set in center. Cool
completely. Cut into bars. 24 bars.

Old Fashioned Cocoa Cookies

4 tbs. cocoa
1/2 c. margarine
1 c. sugar
1 egg
3/4 c. milk
1 tbs. vinegar
1 3/4 c. flour
1/2 tsp. soda
1/2 tsp. salt
Mix together and drop by teaspoon full onto a lightly
greased baking sheet. Bake at 400 degrees.

Oatmeal Cookies

1 c. raisins
1 c. water
3/4 stick margarine
2 eggs
1 1/2 c. sugar
1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
2 cups oats
2 1/2 c. flour
Simmer raisins in water. Drain 1/2 c. raisin liquid
into measuring cup. (If you don't have enough liquid,
add water to make 1/2 c.) Mix all ingr. except raisins.
Fold in raisins. Drop by teaspoons full onto a lightly
greased baking sheet. Bake at 400 degrees for 10 min.

Icebox Cookies

1/2 c. margarine
1 c. brown sugar
1 egg
1 3/4 c. flour
1/2 tsp. soda
1/4 tsp. salt
Mix ingr. together. Form dough into roll(2"across)and
wrap in waxed paper, or foil and chill until mixture is
firm. Slice cookies 1/8" thick and place on an
ungreased baking sheet. Bake at 400 degrees for 9 min.

Peanut Butter Cookies

1/2 c. margarine
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1/2 tsp. baking powder
3/4 tsp. soda
1/4 tsp. salt
1 1/3 c. flour
Mix all ingredients together. Drop by teaspoon full
onto a lightly greased baking sheet. Bake at 375
degrees for about 12 min.

Molasses Cookies

3/4 c. margarine
1 c. brown sugar
1 egg
1 1/2 tsp. soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/4 c. molasses
2 1/4 c. flour
Mix ingr. together and drop dough by tablespoon onto a
greased baking sheet. Bake at 375 degrees for 12 min.

DESSERTS & CANDY

Banana Cobbler

1 c. flour
1 c. sugar
1 c. milk
1 stick melted butter or marg.(or 1/2 c.tub margarine)
1 tbs. baking powder
3 medium sliced bananas

Pour melted butter into an 8 inch baking dish.
Mix all ingredients except bananas in a bowl.
Pour mixture over melted butter or marg.
Slice bananas and drop into batter.
Bake 45 min. at 350 degrees until top is brown.
Sprinkle with cinnamon and sugar (if desired).

Note: You can make this cobbler with
any kind of fruit that you like.
Just substitute 2 cups of fresh or canned
fruit with the juice for the bananas.

FIG PUDDING

1/2 pound figs, 1/4 pound bread crumbs, two and 1/2
ounces powdered sugar, three ounces butter, two eggs, one cup milk.
Chop the figs; and mix with butter; add the other
ingredients. Put in a buttered baking dish, sprinkle with bread
crumbs, cover, and steam for three hours.

BIRDS NEST PUDDING

Pare six apples; remove the core by cutting from the
end into the center, leave the apple whole;
place them in a deep pie dish, placing close together,
with the opening pointing up. Make a thin batter of, one quart milk,
three eggs, and enough flour for a thin batter. Pour into
the dish around the apples and into the center of apples.
Bake at 375 degrees,until apples are tender.
Serve with butter and sugar.

FRUIT PUDDING
One egg, 6 tablespoonfuls sugar, 8 tablespoons
flour, 1 1/2 tablespoonful baking powder, milk to make batter
thin. Put fruit in baking dish; pour the
batter over it, sprinkle with cinnamon and sugar.
Bake in a 350 degree oven until brown on top.

RICE PUDDING

1 cup of rice, put into 2 c. milk; add 1 tsp. salt; and 1/2 c. of raisins,
Bake 1-2 hours, or until brown on top, in a 350 degree oven,
stir while in the oven, repeating this until done. Add more milk if
pudding becomes dry.

INDIAN PUDDING

1/2 cup milk 1 tsp. vinegar, two eggs (beaten stiff),
one teaspoonful soda, one cup raisins, two tablespoonfuls molasses,
corn meal for a stiff batter; mix, and steam two hours.
Serve with sauce below:

SAUCE (for Indian Pudding)
Mix in a saucepan,1 cup sugar, 1/2 cup butter
1 tsp. water, yolk of one egg; heat to scalding;
add the white of egg, and a pinch of salt;
flavor with fresh lemon.

Old Fashioned Sponge Candy

1 cup sugar
1 tablespoon white vinegar
1 cup dark corn syrup
1 tablespoon baking soda
Line bottom and sides a 9-inch square baking pan with
lightly buttered aluminum foil. Set aside.
Combine sugar, corn syrup and vinegar in a large,
heavy cooking pot. Cook over medium heat, stirring
constantly, until sugar dissolves. Continue cooking
to 300*F (150*C) on a candy thermometer.
(A small amount of syrup will separate into brittle
threads when dropped into cold water.)
Remove from heat and stir in baking soda, mixing well.
Mixture will foam up. Quickly pour into prepared pan.
Allow to set at room temperature until firm. Invert pan
and peel off foil. Break into pieces.
Store tightly covered at room temperature.
Makes about 1/2 pound candy.

Old Fashioned Hard Candy

2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon peppermint extract
1 drop red food coloring (optional)
1/8 cup confectioners' sugar

In a heavy 2 quart saucepan, combine the sugar,
water and corn syrup. Cook, stirring constantly until
the sugar is dissolved and cook without stirring,
lowering the heat and cooking more slowly during the last
few minutes, to the hard crack stage (300 degrees F),
If sugar crystals form on sides of pan, wipe them
off with a damp brush. Remove from heat, add oil flavoring
and enough food coloring to color; stir only to mix. Pour into
2 buttered 9 inch pans. Set one pan of candy over a sauce
pan containing hot water. As soon as the other pan of candy is
cooled to handle, cut it with scissors into 1-inch strips. Then
cut the strips into pieces, working fast. Drop the pieces onto a
buttered baking sheet. Toss in a small amount of powdered
sugar to keep from sticking together.

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