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From "Dorothy Coyle's 10,000 Ribbons"
August 25, 2000
| Sugar Cookies Cream together: 1 cup Sugar + more for dipping 1 cup Butter Add and mix well: 1 unbeaten egg 1 teaspoon vanilla Add and mix well: 2 cups flour 1/2 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt Chill in refrigerator for an hour or two, or overnight. Form balls and put on cookie sheet. Butter bottom of flat glass and dip in sugar each time. Flatten cookies slightly. Bake at 350° about 8-10 minutes or until slightly brown around edge. Remove with spatula, while still warm, to waxed paper. |
| Ginger Snaps Cream together: 1/2 cup shortening 1 cup sugar Add and mix well: 1 egg, unbeaten 4 tablespoons light molasses Sift together, add and mix well: 2 1/2 teaspoons soda 1 scant teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger (more if you like - I add more) 1 2/3 cup flour Chill for an hour. Roll into balls. Dip in sugar. Put on cookie sheet. Bake 350° 12-15 minutes. Do not over-bake. |
| Unbaked Bars 1/2 cup butter 1 square (1 oz.) unsweetened chocolate 1/4 cup granulated sugar 1 teaspoon vanilla 1 egg, beaten 2 cups graham cracker crumbs 1 cup of coconut 1/2 cup chopped nuts 1/4 cup butter 1 tablespoon milk or cream 2 cups sifted confectioner's sugar 1 teaspoon vanilla 1 1/2 sq. (1 1/2 oz.) unsweetened chocolate Melt 1/2 cup butter and 1 sq. (1 oz.) chocolate in a saucepan (over low heat). Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter chocolate mixture. Mix well and press into ungreased baking dish (11 1/2" x 7 1/2" or 9" x 9" square pan.) Refrigerate. Mix 1/4 cup butter, milk, confectioner's sugar and 1 teaspoon vanilla, spread over crust mixture and chill. Melt 1 1/2 sq. (1 1/2 oz.) chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm. Makes 3-4 dozen. |
| Rhubarb Jam 5 cups Rhubarb 3 cups Sugar Mix and let stand overnight or several hours to bring out the juice. Combine 1 cup crushed pineapple with the rhubarb and sugar and bring to a boil. Dissolve 3 pkgs. Raspberry or Strawberry Jell-o in the first mixture. Put into sterile jars and seal. |
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