Recipes

Grandma’s Recipes

1936 DALLAS FAIR SUGAR COOKIES 

3 cups flour

1 t baking powder

¼ t salt

1 ¼ cup sugar

1 cup shortening

3 eggs

1 t vanilla

Sift dry ingredients. Add shortening, mixing with a fork. Add unbeaten eggs and flavoring. Mix well. Roll out very thin on flavored board and cut with flavored cookie cutter. Bake on a greased cookie sheet in a 375 oven for 8 minutes.

Yield: 6 dozen

GERTRUDE M. FARMILOE’S SUGAR COOKIES

3 cups sugar

3 cubes butter

4 beaten eggs

1 T vinegar

¼ cup canned milk

1 t salt

1 t baking soda

1 t nutmeg

½ t cinnamon

1 t of good quality vanilla

5-6 cups flour

Lemon extract

Yellow food coloring

Mix 3 sugar, butter and eggs. Add a little yellow coloring and salt. Put vinegar into ¼ cup canned milk. Then quickly stir in 1 t baking soda. Add this to sugar-butter mixture. Mix well. Add nutmeg, cinnamon, vanilla and a few drops of lemon extract. Gradually add the flour a cup at a time. Bake at 350, for 6 minutes on lower oven rack. Then brown slightly on upper rack.

FLEISCHMANN’S SUGAR COOKIES

1 cup Fleischmann’s margarine

1 cup sugar

¼ cup Egg Beaters (egg substitute)

1 t almond extract

¼ t vanilla extract

2 ½ cups unsifted flour

2 t baking powder

Sugar

Cream together margarine and sugar. Add Egg Beaters, almond extract and vanilla. Combine flour and baking powder. Stir into margarine mixture. Shape into 1-inch balls. Place on greased baking sheets about 2 inches apart. Flatten with glass that has been dipped in sugar. Bake at 350, for 8-10 minutes. Remove from baking sheets. Sprinkle lightly with sugar and cool on wire racks.

CHOC-Oat-CHIP COOKIES

1 ½ cup flour

1 t salt

1 cup shortening

¾ cups brown sugar

¾ cups granulated sugar

2 eggs (unbeaten)

1 t baking soda

1 cup nuts

2 pkgs chocolate chips

2 cups quick cooking oatmeal*

1 t vanilla

Cream shortening and sugar. Add eggs, one at a time, beating after each. Sift dry ingredients. Add egg mixture. Add nuts, chocolate chips, vanilla oatmeal and mix very well. Drop by tsp on cookie sheet. Bake at 375, for 12 minutes.

*If you leave out oatmeal, lower heat and watch them so they don’t burn.

MRS. FIELDS CHOCOLATE CHIP COOKIES

½ lbs butter

1 ¼ cup sugar

1 cup brown sugar

2 eggs

1 t vanilla

3 cup flour

¾ t baking soda

¾ t salt

1 cup walnuts

3 cups chocolate chips

Cream butter and sugars. Beat in eggs and vanilla. Add flour that is sifted with soda and salt. Add chocolate chips and walnuts. Roll dough in balls, place on a cookie sheet. Flatten a bit with bottom of glass or hand. Bake at 350, for 15 minutes.

NEIMAN MARCUS’ $250 COOKIE RECIPE

2 cups butter                        24 oz. Chocolate chips

4 cups flour                          2 cups brown sugar

2 t baking soda                     1 t salt

2 cups sugar                         1 –8 oz Hershey bar (grated)

5 cups blended oatmeal*        4 eggs

2 t baking powder                  3 cups chopped nuts*

2 t vanilla

Cream butter and both sugars. Add eggs and vanilla. Mix flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place 2-inches apart on a cookie sheet. Bake for 10 minutes at 375.

*Measure oatmeal, and blend in blender to a fine powder.

*You can use any type of nuts.

Yield: 112 cookies

SPAGHETTI WITH BROCCOLI, PINE NUTS AND PARMESAN

1 large bunch broccoli (about two pounds) broken into florets

2 T olive oil

2 large garlic cloves, minced or put through a press

1 T pine nuts*

¾ lbs whole-wheat spaghetti

salt and fresh ground pepper

3 T chopped fresh parsley

¼ cup fresh grated parmesan cheese

Steam broccoli for 5 – 10 minutes, until crisp-tender. Refresh under cold water and set aside. Bring a large pot of water to a boil. Meanwhile, heat 1 T of olive oil in a wide, heavey-bottomed skillet over low heat and gently sauté the garlic and pine nuts until the garlic is golden. Add the broccoli and stir together over low heat until the broccoli is heated through. Set aside. Season to taste with salt and pepper. When the water comes to a boil, add 1 t salt, the remaining oil, and the spaghetti. Cook the pasta al dente, drain, and toss at once with the broccoli mixture, parsley and parmesan. Serve on warm plates.

*can substitute pine nuts with blanched almonds.

Yield: 4-6 servings

CHONA’S PASTA

Slightly brown pine nuts in oil. Add lots of chopped garlic and cook. Add fresh basil (a lot). Salt to taste. Add to a pasta.

Variation: Add chopped tomatoe. Chop tomatoe with lots of garlic and onion fresh basil. Fry in olive oil. Salt and pepper to taste. Add to any pasta.

Variation: Add butter, parsley, shrimp.

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