Fruit From Washington - Cookies & Candies
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Fruit From Washington - Cookies & Candies [ Recipe Quantity Converter ] |
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Great to make ahead and eat for breakfast, or take-along on those mornings when you're rushing out the door!
2/3 c. margarine, or butter (softened)
1/3 c. brown sugar, firmly packed
1 egg
1 t. vanilla
1/2 t. cinnamon
3/4 c. flour
1/2 t. baking powder
1/2 t. salt
1 1/2 c. oatmeal
1 c. shredded Cheddar cheese
3/4 c. raisins
1 c. apple, chopped
Preheat oven to 375°F. Cream butter and sugar. Thoroughly mix in egg and vanilla. Stir in flour, baking powder and salt. Add oatmeal, cheese and raisins and mix well. Stir in chopped apple. Drop by large spoonfuls onto ungreased baking sheet. Bake at 375°F for 15 minutes. Cool on racks. Store in tightly covered containers in refrigerator or freezer.
8 to 10 apples, unpeeled
2 c. water
4 envelopes unflavored gelatin
1 c. cold water
4 c. sugar
2 T. cornstarch
2 c. coarsely chopped walnuts
2 tsp. grated lemon rind
1 T. lemon juice
Confectioners' sugar
Wash apples, chunk into small pieces, cook in water until tender, about 15 minutes. Sieve apples through a food mill to remove peelings and seeds. Measure 4 c. pulp into a heavy 2 quart saucepan. Cook until thick, stir often to prevent scorching.
Soften gelatin in cold water. Combine sugar and cornstarch and add to apple pulp. Continue to cook over low heat, stirring constantly until thickens. Add gelatin and cook over low heat until gelatin is dissolved and mixture is a thick. Remove from heat. Stir in nuts, lemon rind and juice. Spread in two 8-inch square dishes or one larger rectangular glass dish. Refrigerate overnight. Makes 32 2-inch squares of candy.
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 c. margarine or soft butter
1 c. firmly packed brown sugar
1 egg
1 c. oatmeal or wheat germ
1/4 c. milk
1 c. finely chopped apples
1 c. raisins
1 c. walnuts (optional)
Heat oven to 375° F. In a mixing bowl combine flour, baking powder, salt and spices. In another bowl, cream butter and sugar. Add egg, beating well. Add oatmeal or wheat germ and milk and beat thoroughly. Mix in sifted dry ingredients, then add all remaining ingredients and stir to combine.
Drop by tablespoonsful onto greased baking sheet. Bake
in preheated oven for about 10 minutes or until lightly browned.
2 1/2 cups sifted unbleached flour
1/2 cup whole wheat flour
1 cup + 1 Tablespoon sugar
3/4 cup shortening
1 egg, separated
A little bit of milk
2/3 cup crushed oat squares cereal
5-6 cups peeled and sliced Gala
or Rome Apples
2 teaspoons cinnamon
1 cup confectioners sugar
2 Tablespoons lemon juice
Sift the four, add 1 Tablespoon sugar, cut in shortening. Place egg yolk in measuring cup, add milk to make 1/3 cup liquid. Add to shortening mixture, mix to form soft dough.
Roll out half of dough to form 15 x 11-inch rectangle; transfer to rimmed baking sheet. Cover with oat squares cereal; spread with apples. Mix remaining sugar with cinnamon; sprinkle over apples.
Roll remaining dough for top crust; place over apples. Pinch edges together. Make cuts in top crust for steam vents. Beat egg white until stiff; spread on top crust. Bake in 400° oven for 40 minutes.
Combine confectioners sugar and lemon juice to make glaze. Drizzle over hot crust. Cut into squares. Makes 20 small squares or 16 large squares.
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 c. margarine
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. apples, peeled, cored and grated
Combine dry ingredients. Cream together margarine, sugars,
and peanut butter. Add egg, vanilla and grated apple. Stir in dry ingredients
until thoroughly blended. Chill dough 1/2 hour. Shape in rounded teaspoonfuls
and place on greased cookie sheet. Flatten with fork. Bake at 375°
F for 12 to 15 minutes. Makes dozens of delicious cookies!
Apple Drop Cookies |
1/2 cup soft shortening 1 1/3 cups brown sugar 1 egg 2 cups presifted flour 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground cloves 1/2 teaspoon nutmeg 1 teaspoon baking soda 2/3 cup oatmeal 1 cup finely chopped apples 1 cup seeded raisins 1/4 cup apple juice or milk Vanilla Glaze - 1 1/2 c. confectioners sugar mixed with 2-3 Tablespoons milk |
Preheat oven to 400° F. Grease baking sheets. In mixing bowl combine shortening and sugar. Mix in the well beaten egg. Sift together flour, salt, spices and baking soda; stir into egg mixture. Add oatmeal, apples and raisins. Blend in apple juice or milk. Drop dough by tablespoons onto baking sheets. Bake in preheated oven for 10-15 minutes. Remove from sheets. Drizzle on the Vanilla Glaze while still warm. Makes about 48.
1 cup brown sugar
1/2 cup shortening
2 eggs, well beaten
2 1/4 c. flour, sifted
1/2 tsp. mace
1/4 tsp. salt
1/2 cup buttermilk
3 tsp. baking powder
1/4 tsp. soda
1 cup dried pears
Preheat oven to 375° F. Cream shortening and sugar. Beat eggs and milk together, add to shortening and sugar. Sift flour with baking powder, soda, salt and mace. Beat in flour mixture. Finely chop and add dried pears. Mix well. Drop by teaspoons onto greased baking sheet. Bake at 375° F for 12-15 minutes. (Recipe from The Household Searchlight).
Adapted from Apple Talk.
Core, pare and cut into one-half inch slices medium sized apples.
When the apples are sliced they should look like a doughnut. Drop a
few at a time into syrup made of 2 cups sugar and 1/2 cup water. Simmer
until clear. Drain on a plate. Dry a few hours, then roll in granulated
sugar. Let stand overnight, then roll in granulated sugar. Repeat this
process until they will not absorb any more sugar, then pack in boxes
lined with oiled paper.
Add a little food coloring for some interesting effects...how about green Candied Galas for St. Paddy's Day? This recipe will make six candied apples if you use smaller sized fruit.
1 1/2 c. sugar
4 T. water
4 Gala apples
4 sticks (shishkabob type)
Place sugar and water in a heavy saucepan and boil mixture for about
4 minutes (to the hard ball stage, 250° F on a candy thermometer). Wash
and dry apples. Poke a stick into each apple. Dip apple into hot sugar
mix, turn to coat. Let cool on wax paper. Serves 4.
Select rosy-red apples, free from blemishes of all kinds. Stick into the core of each apple a small stick or skewer, which you can buy from your butcher. Hold by this stick while dipping the apple and while eating it.
Make the sirup by boiling together 1 cupful of sugar, 1 cupful of brown sugar, 1/2 cupful of water, and 1/2 cupful of vinegar. Cook the mixture until a small amount, dropped in cold water, will crack when pushed together between the fingers. dip the apples in this sirup, making certain they are coated thoroly. Lay them on wax paper to dry, or better still, prop them up on their sticks to dry. Source: My Better Homes and Gardens Cook Book (1930)
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