Mark the new year with old favorites

  • By JudyRae Kruse Herald Columnist
  • Friday, December 28, 2012 3:48pm
  • Life

When the clock bongs 12 times tonight, we’ll see the finish of this long hard old year, and gear up to greet a whole new one.

If a plate of sweet finishes or starts to 2012 or 2013 sounds like a great idea, as the case may be with your New Year’s celebration plans, we have two choices today. Both are old, dating back to the Dec. 19, 1986, Forum column, but they’re always good as new, whenever you make them.

The first, a pumpkin-chocolate chip cookie, is so popular at the Lynnwood home of Sandy Grabosky-Jones that she always makes a double batch in the hopes she’ll have enough to last more than one day.

“When I put out a plate of holiday cookies,” she said at the time, “these always disappear first.”

Incidentally, I’ve been told, but can’t verify myself, that these can be stored airtight and frozen, and eaten straight from the freezer!

Or, if something not too sweet is in order, Suzanne Ramsey of Greenbank suggests serving her apricot chews.

Back then, she told us, “These are not very sweet, a good idea for holiday cookies,” and warned us that the chews should be watched closely during baking because they burn easily.

So, to see out the old or welcome in the new, here are:

Pumpkin-chocolate chip cookies

1 1/2cups pumpkin

1/2 cup margarine, melted

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon vanilla

1 cup chopped walnuts

1 egg

2 cups unsifted flour

1 teaspoon each baking soda and baking powder

1 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon nutmeg

1 package (6 ounces) chocolate chips

In a large bowl, combine pumpkin, margarine, sugars and vanilla, mixing well.

Stir in walnuts and egg. In a medium bowl, stir together flour, baking soda, baking powder, cinnamon, cloves and nutmeg; add to sugar mixture, mixing thoroughly. Stir in chocolate chips. Drop by teaspoon onto greased cookie sheet.

Bake at 375 degrees 12 to 14 minutes.

Makes 4 dozen cookies.

Apricot chews

2/3 cup sweetened condensed milk

2 cups flaked coconut

Dash salt

1 cup finely chopped dried apricots

In a medium bowl, blend together the sweetened condensed milk, coconut, salt and apricots, mixing well.

Shape mixture into 24 balls and arrange on greased cookie sheets.

Bake at 350 degrees for 12 to 15 minutes, watching closely because these burn easily.

Makes 2 dozen.

The next Forum will appear in Wednesday’s Good Life section. Until then, have a sparkling finish to 2012 and the beginning of 2013.

More in Life

How did 300 feathers get stuck in that old utility pole?

Artful adornment in Everett is the creation of a retired Pulitzer Prize-winning photographer.

‘Found’: Author and climber a 20-year veteran of mountain rescue

In her second book, Bree Loewen shares her experiences of volunteering with Seattle Mountain Rescue.

Herb Alpert aims to uplift the world in two recent albums

The Tijuana Brass bandleader releases a Christmas record and an album of covers.

Slick new V6 engine, safety updates boost Nissan Pathfinder

The SUV’s extensive redesign boosts towing capacity and adds driver assistance technology.

Prioritizing permanence and putting down roots

Adapted from a recent online discussion. Dear Carolyn: I’m at a loss… Continue reading

Foo Fighters bounce back with new album ‘Concrete and Gold’

Foo Fighters, “Concrete and Gold”: Can you hate the Foo Fighters? Not… Continue reading

Taking a service dog on the trail

Tenley Lozano hikes with her service dog, Elu. They have section-hiked the… Continue reading

‘Fixer Upper’ couple say they’re ending popular HGTV show

Chip and Joanna Gaines says season beginning in November will be the last one.

How to shop in the street markets of France

It’s the best way to connect with the nation’s farmers and artisans.

Most Read