Some folks are diehard cake fanciers and some vastly prefer a piece of pie But everybody, from little to big, young to old, always loves cookies. What luck, then, because we have an opportunity today to try two new-to-us recipes.
“The recent recipe for tea cookies, and the reference to the ‘Betty Crocker Cookbook’ from the 1950s,” Snohomish cook Patricia Ellis writes, “reminded me of a cookie recipe book I had during the 1950s-1960s that I used a lot. My family loved their cookies — I often made a batch every day.
“The name of the book was ‘Good Cookies, Plain and Fancy.’ I got it from a book club, but it disappeared in a move and I have not found another.
“One recipe I remember was made using cooked cereal, and it was very good. Even though I no longer bake very much, I sure would like to locate a copy.”
If any Forum cooks have a copy to spare, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. Send to kruse@heraldnet.com.
That said, Patricia says, “I’m including a recipe today from my well-used ‘Betty Crocker Cookbook’ that was also very popular. It’s been renamed banana bread cookies by those who enjoyed them.”
And former Everett cook Terry Brundage is doing all of her cooking and baking in a new Sequim kitchen these days. Now that she’s all settled in, she has discovered some new favorite recipes, among them the following how-to for coconut crunch cookies.
Banana jumbos
1cup soft shortening (part butter)
1cup sugar
2eggs
1cup mashed bananas (about 2)
1/2cup buttermilk
1teaspoon vanilla
3cups flour
11/2teaspoons baking soda
1/2teaspoon salt
1cup chopped nuts
In a mixing bowl, thoroughly mix together the shortening mixture, sugar and eggs. Stir in bananas, buttermilk and vanilla. Blend together the flour, baking soda and salt and stir in. Blend in the nuts. Chill dough 1 hour.
Heat oven to 375 degrees. Drop rounded tablespoons of dough 2 inches apart onto lightly greased baking sheet. Bake about 10 minutes.
Makes about 31/2 dozen cookies.
Coconut crunch cookies
1cup butter, softened
3/4cup brown sugar
3/4cup granulated sugar
2eggs
2teaspoons vanilla
1teaspoon almond extract
2cups flour
1teaspoon baking soda
3/4teaspoon salt
2cups flaked coconut
1package milk-chocolate chips
11/2cups sliced almonds
In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and extracts. Add flour, baking soda and salt and mix well. Stir in the coconut, chips and almonds.
Drop by rounded teaspoons 2 inches apart onto baking sheets. Bake at 375 degrees for 9 to 11 minutes or until lightly browned.
The next Forum will appear in Wednesday’s Good Life section.
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