By Judyrae Kruse Herald Columnist
Cookies seem to be a hot Forum topic lately, so we’ll have another one again today. Coupeville cook Martha Ellis writes, “I saw Connie Hajek’s appeal for a recipe and immediately thought of the recipe I’d cut out from your column some years ago. I don’t always have nuts at hand, but it’s certainly a recipe that stands me in good stead and more than fills up the cookie jar!”
The original sharer of this recipe is Gloria Carpenter, of Kirkland, who told us, “I use butter on the glass before dipping it in sugar to flatten the cookies.”
Next up, Lavon Woodey, of Everett, offers us another of her seasonal specialties and says, “A green Christmas gelatin salad, this is topped with cheddar cheese for a unique flavor. I’m always glad if there are leftovers.”
Chocolate chip sugar cookies
1 cup granulated sugar, plus a little extra for flattening the cookies
1 cup brown sugar
1 cup shortening
1 cup oil
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon milk
1 teaspoon cream of tartar
1 teaspoon salt
3 1/2-4 cups (or more) flour
1/2 cup nuts, chopped (can use a little more, if desired)
1 package (12 ounces) chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the sugars and shortening. Add the oil, egg and vanilla and mix well. Dissolve the baking soda in the milk and add to creamed mixture. Stir in the cream of tartar, salt and enough flour to make a soft dough. Stir in nuts and chocolate chips, mixing well.
Drop dough by teaspoon onto ungreased cookie sheet; flatten with a glass dipped in sugar. Bake at 350 degrees 10 minutes.
Makes about 6 dozen.
Lemon-lime Christmas gelatin salad
1 package (3 ounces) lime gelatin
1 package (3 ounces) lemon gelatin
2 cups hot water
2 cups cold water
1 large can crushed pineapple (drain and reserve juice)
2 small cans mandarin oranges, drained
2 cups mini marshmallows
3 bananas, sliced
Topping (recipe follows)
Grated cheddar cheese
In a large mixing bowl, combine both packages gelatin with 2 cups hot water; stir until dissolved, then stir in cold water. Refrigerate until mixture starts to set. Add pineapple, oranges, marshmallows and bananas and turn into a 9-by-13-inch pan. Refrigerate until firm.
Prepare topping and spread over chilled salad; sprinkle with cheese and return to refrigerator until needed. Makes 1 pan.
1 egg, beaten slightly
1 cup reserved pineapple juice
1 tablespoon flour
2 cups whipped cream or 2 cups frozen whipped topping, thawed
In double-boiler or microwave-safe bowl, combine the eggs, juice and flour; cook until thickened, then let cool. Fold in whipped cream or whipped topping.
The next Forum will appear in Wednesday’s Good Life section.