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Books About Life on a Farm Written Especially for People Who Like to Read! "Highly recommended reading." The Midwest Book Review Reviews & Readers' Comments |
LeAnn R. Ralph Rural Route 2 Author E6689 970th Ave. Colfax, WI 54730 (715) 308-6336 |
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by LeAnn R. Ralph ~ Loretta's Mothball Cookies ~
(as mentioned in the story "Good Things Come in Small Packages")
- 1 cup of butter - 1/4 cup of powdered sugar - 1 teaspoon vanilla - 2 cups flour - 1/4 teaspoon salt - 2 cups chopped nuts Combine ingredients. Chill one hour. Form into small balls. Place on greased cookie sheet. Bake at 250 degrees for one hour. Roll in powdered sugar while still warm and again when cool. ************
~ Loretta's Chocolate Bonbons ~
(as mentioned in the story "Good Things Come in Small Packages")
- 1 1/2 cups shredded coconut - 1 stick butter - 2 pounds powdered sugar - 1 can sweetened condensed milk - 2 cups chopped nuts - 1 1/2 teaspoons vanilla - 1 large package chocolate chips - 2/3 bar paraffin (Instead of chocolate chips and paraffin, the coconut balls can be dipped in melted chocolate almond bark.) Mix coconut, butter, powdered sugar, condensed milk, nuts and vanilla. Roll into small balls. Chill in refrigerator for several hours or in the freezer for one hour. Melt chocolate chips and paraffin in a double boiler (or in a clean coffee can set on canning jar rings in a pan of water). Using a toothpick, dip the chilled coconut balls into the chocolate mixture. Place on wax paper until set. ************
~ Filled Cookies ~
Cookies with a date filling were my dad's favorite kind. - 3/4 cup butter or margarine (softened) - 3/4 cup shortening - 2 cups sugar - 3 eggs - 2 teaspoons vanilla - 5 cups flour - 1 teaspoon baking powder - 1/2 teaspoon salt - several tablespoons of milk if the dough seems too dry - Jam: blackberry, black raspberry, strawberry, red raspberry, plum con-serve, apple conserve, or date filling (the recipes for plum and apple conserve and date filling are included on the next page) Heat oven to 350 degrees. Cream butter, margarine, sugar, eggs and vanilla. Stir in flour, baking powder and salt. If the dough is too dry, add 1 or 2 tablespoons of milk. If the dough seems too wet, add 1/4 or 1/2 cup of flour. Roll out dough. Use either a small round cookie cutter or one large round cutter. Place cookies on an ungreased baking sheet. Put one teaspoon of jam (or other filling) in the middle of the smaller rounds or off to one side of the larger rounds. Place another small round on top of the small rounds; fold the larger rounds in half. Use a fork to crimp the edges together and to poke holes in the top. Bake for 15 minutes, or until light brown. This recipe makes about six dozen filled cookies. The recipe can also be used to make cut-out Christmas cookies frosted with colored icing. ************
~ Plum Conserve ~
If plum conserve is made specifically for filling cookies, store any that remains in the refrigerator and use on toast or biscuits. The conserve can also be sealed in pint jars. (This recipe makes about three pints.) - 8 to 10 fresh, large, ripe plums - 1/2 cup of water - 4 cups of sugar - 2 cups of raisins - 1 cup chopped walnuts - 2 tablespoons of lemon juice Pit the plums and chop into small pieces. Place in a large saucepan and add the sugar and water. Boil for 10 minutes, stirring constantly. Add the lemon juice, raisins and walnuts and cook for 10 minutes longer, stirring constantly. (Note: Recipe can also be made using 3 cups of chopped apples instead of plums. Add 1/2 teaspoon of cinnamon.) ************
~ Date Filling ~
- 3 cups chopped dates - 1/2 cup sugar - 1 2/3 cups water - 1 tablespoon lemon juice Put all ingredients into a saucepan and cook over low heat, stirring constantly, until thickened (10 or 15 minutes). ************
~ Old-Fashioned Sugar Cookies ~
This recipe can be used to make cut-out cookies or you can roll tea-spoons of dough into balls, dip in sugar, and then flatten with the bottom of a water glass dipped in sugar. Old-Fashioned Sugar Cookies - 1/2 cup of butter, margarine, or other shortening - 1 cup sugar - 2 eggs - 1 tablespoon of cream (or Half & Half) - 2 1/4 cups of flour - 1 1/2 teaspoons of baking powder - 1/2 teaspoon of nutmeg - 1 1/2 teaspoons of lemon extract (I have also used lemon juice; if you want a less lemony taste to the cookies, use lemon juice) Cream together shortening (butter or margarine), sugar, eggs and cream. Mix in the dry ingredients and the lemon extract or the lemon juice. Work the dough with your hands for a minute before rolling out the cookies. Bake on an ungreased baking sheet at 350 degrees for 10 minutes. A single recipe makes about three dozen cookies. LeAnn R. Ralph is the author of the farm books: "Christmas in Dairyland (True Stories from a Wisconsin Farm) (trade paperback; 2003), "Give Me a Home Where the Dairy Cows Roam" (trade paperback; 2004), "Preserve Your Family History (A Step-by-Step Guide for Interviewing Family Members and Writing Oral Histories" (e-book; 2004). |
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