Posted on 12/22/2016 7:00:44 AM PST by Jamestown1630
Every year at Christmas my mother-in-law sends us a big box of cookies. I think she makes the best chocolate chip cookies I've had, but this year I tried the Raisin Jumbos, which were really excellent.
She makes most of her cookies with butter, but uses Crisco for this one; and she doesn't add nuts, which I think would be 'gilding the lily':
JUMBO RAISIN COOKIES
Preheat oven to 375 degrees. 1 c. water
1 c. shortening
3 eggs, beaten
1 c. nuts (optional)
1 1/2 tsp. cinnamon
2 tsp. salt
1/2 tsp. allspice
2 c. raisins
2 c. sugar
1 tsp. vanilla
4 c. flour
1 tsp. baking powder
1/2 tsp. nutmeg
Boil raisins and water 5 minutes; cool. Cream shortening, sugar, and eggs. Add vanilla and cooled raisin mixture; stir in nuts, if used.
Sift remaining ingredients. Add to raisin mixture. Drop by teaspoons onto greased cookie sheet, and bake for 12 to 15 minutes. Cool on racks.
I've been using this 'Latke' recipe for a long time. It's from an old edition of 'The Joy of Cooking', and while they're traditionally served with applesauce, I like mine with sour cream. I have never had the same success using a food processor to grate the potatoes, and always do it by hand - maybe it's true that you need a little 'knuckle' in there, for really good ones ;-)
Potato Pancakes
Pare and grate coarsely until you have 2 Cups of grated Russet potatoes (can use Yukon Gold)
Fold the grated potatoes into a clean dishtowel and wring out as much moisture as possible. Place potatoes in a bowl.
Beat 3 eggs well and stir them into the potatoes.
Combine and sift:
1-1/2 T. all-purpose Flour and 1-1/4 tsp. Salt
Add to the potato mixture along with 1 to 3 teaspoons finely grated Onion (I like lots!)
Heat in a heavyi skillet 1/4 inch of beef drippings or oil. Place spoonfuls of the potato mixture in the skillet, forming them into patties about 1/4 inch thick and 3 inches in diameter. Brown, then turn and brown the other side until crisp.
These are best served immediately. Not nearly as good, but in a pinch, you can crisp up leftovers in the oven - on the off chance that you have leftovers.
-JT
Everybody loves those dang raisins and they aint bad, but I prefer Craisins
http://www.food.com/recipe/oatmeal-cranberry-cookies-31821?layout=desktop
You know what Potato pizza is?!!
How old are you Lizzy?
Now we bake off scallops and layer that but Yummo!
Basically us Potater eaters adapted with the Sicilian types.
Thank The Lard!
Good God! Thank the Lard!
Merry Christmas All
Sadly lard gives me the worst heartburn. Have to use Crisco in my pie crust.
Dang! now I have a hankering for the country...
Those sound good! I usually buy up a lot of cranberries this time of year, and freeze them. I use them in quick breads, but I might try them in an oatmeal cookie recipe.
It’s awesome! throw in some walnuts and a dash of salt
“I could not find chocolate ‘wafer’ cookies”
No one can find chocolate wafer cookies. I think they exist only in a different universe. Back in the early 70s my mother had to have our grocer specially stock them for her. She had a recipe for a frozen creme de menthe cake she made on holidays. Hardly gourmet today but a big deal back then. I couldn’t figure out why she just didn’t use Oreo’s. They would have been better.
No one can find chocolate wafer cookies. I think they exist only in a different universe.
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I feel better now .... seriously, I really do!! :-)
I can’t wait to try this. The texture in the cake in the pictures looks perfect.
My Daughter’s Pound Cake
1 cup butter
3 cups sugar
6 eggs
1 tablespoon vanilla
1 pint of heavy whipping cream
3 cups all-purpose flour
Grease and flour one 9 or 10 inch tube pan or spray pan heavily. Cream butter and sugar with mixer until fluffy. Add eggs, one at a time, and mix well. Add the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well. Add the vanilla flavoring and blend well. Pour batter into prepared pan. Bake at 325 degrees for 1-1/2 hours or until center springs back from small amount of pressure.
This does not have to be made in a tube pan. Be sure and grease or spray pan heavily and let cake sit and cool for about 12 minutes before removing from pan. Enjoy!
http://thesouthernladycooks.com/2015/11/03/my-daughters-pound-cake/
Zucchini Crescent Pie
4 cups zucchini, unpeeled and thinly sliced
2 medium onions, chopped
1⁄2 cup butter
1⁄2 cup fresh parsley, chopped (or use 2 tbs, dried flakes)
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1⁄4 teaspoon garlic powder
1⁄4 teaspoon dried basil
1⁄4 teaspoon dried oregano
2 eggs, slightly beaten
2 cups muenster cheese, shredded
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
Directions:
Preheat oven to 375 degrees. Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
In a separate bowl stir together eggs and cheese; add vegetable mixture. Separate rolls into triangles. Arrange in an 9x11 pyrex dish, 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust. Add vegetable mixture. Bake for 35-40 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before slicing.
Sorry to hear about Sheila Lukin’s death. I have always liked her recipes and approach to cooking.
I’ll try to round it up after Xmas. Remind me if you don’t hear from me by New Year’s Day.
Amen. LOL
OMG! I’m on my third ‘The Joy of Cooking”’ Wore the other two out! Best cookbook ever!
“Junior League Best Of” and “Centennial” is a very close second.
My copy is in 3 or 4 pieces and had been taped together many times over the years.
a Classic instructional book loaded with love and living
Back in the 40’s my mother was an after school helper to a wealthy woman and had to help cook. My mother taught me many basics of hands on. That coupled with sitting down and reading the Joy of Cooking turned me into a gourmet by the age of 14. If we’d only had the Food Network back then... and Good Eats was my favorite with Alton’s science of cooking. I currently only own 3 cook books- The Joy of Cooking, Easy Chinese Recipes by Bee Yinn Low (Rasa Malasia.com) with good graphics and explanation of ingredients, condiments, spices, etc., and The Silver Spoon which was a Christmas gift. I consider the internet a a chef’s dream for recipes.
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