I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 19, 2016

Oatmeal Crispies

1/2 cup Crisco shortening
1/2 cup butter
1 cup brown sugar, firmly packed
1 cup granulated sugar 
2 eggs
1 Tbsp. vanilla extract
1 1/2 cups flour
1 tsp. salt
1 tsp. soda
3 cups oatmeal (old fashioned or quick cooking)
1 cup toasted chopped pecans

Thoroughly cream shortening, butter, and sugar; add eggs and vanilla; beat well.  Add dry ingredients and mix.  Add oatmeal and nuts and mix well.  Form into two logs about 1 1/2 inches in diameter.  Wrap in waxed paper and freeze at least an hour and preferably overnight.  When ready to bake, cut in thin slices about 1/8 to 1/4 inch thick and place on cookie sheets.  Leave space between as they spread some.  In the alternative, particularly if you do not have time to chill the dough,  roll in one inch balls, place on ungreased cookie sheet and flatten with a large glass dipped in sugar.  Put ice in the glass to make sugar cling.  Bake at 350 degrees for 10 minutes or until lightly browned.  They keep well in an airtight container.  Makes approximately 5 dozen cookies.

These are Joel's favorite Christmas cookie.  They are simple but very good.
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