My Great Recipes Collection

Great Recipes From the Past

Cookies

Gingerbread Men

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Christmas in July? Why not!

Here’s a recipe sure to please the young and young at heart – gingerbread men from the Cross Country Cookery cookbook.

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Gingerbread Men

Ingredients

  • 1/2 pounds butter or oleo
  • 1 cup dark molasses
  • 1 cup evaporated milk
  • 5 tablespoon ginger
  • 1 teaspoon ground nutmeg
  • 2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 1/4 cup sugar
  • 9 cup flour
  • 1 teaspoon baking soda

Instructions

  1. Preheat oven to 350.
  2. Warm together butter, molasses, milk. Blend well. Add lemon juice, vanilla, and salt.
  3. Mix ginger, nutmeg, cinnamon, sugar, baking soda.
  4. Mix liquid and dry mixes together well.
  5. Sift flour into mix, one cup at a time, stirring after each addition. When mix becomes too stiff to stir, blend with hands until all flour is absorbed. Easier to roll out on cookies sheet, cut out cookies, then remove the excess dough from around the cookies.
  6. Decorate with raisins, currants, red hots, or small candies for buttons, etc. Press securely into dough before baking.
  7. Bake at 350 for about 15 min, or until dough springs back when touched lightly in the center.
  8. Decorate with colored icing when cool: 1/2 cup powdered sugar,1/2 teaspoon butter, 2 teaspoon hot milk, 1/2 teaspoon vanilla. Tint with vegetable coloring, making it the consistency to go through the writing tip of the cake decorator.

Recipe Notes

*May not need quite 9 cups flour

Cherry Nut Refrigerator Cookies

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This recipe for Cherry Nut Refrigerator Cookies was found in the Red Plastic Box Collection. This recipe makes about 6 dozen cookies.

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Cherry Nut Refrigerator Cookies

Course Cookies

Ingredients

  • 3 cups all-purpose flour sifted
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 cup butter softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup maraschino cherries chopped
  • 1/2 cup nuts chopped

Instructions

  1. Sift flour, baking powder, and salt together.
  2. Cream butter or margarine; add sugar, creaming continually. Beat in eggs. Add vanilla. Blend in sifted dry ingredients. Mix well. Add cherries and nuts.
  3. Shape dough into 1 1/2-inch rolls and wrap in waxed paper. Place in refrigerator for several hours. Cut in 1/4 inch slices, place on greased cookie sheets.
  4. Bake in preheated oven at 375 for 10 to 12 minutes.

Mildred’s Oatmeal Lace Cookies

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These fragile, wafer-thin cookies seem made-to-order for a light after-dinner snack; if you decide to drape them around a rolling pine to form “tiles,” you might consider serving them stuffed with whipped cream lightly flavored with Drambuie.

Thin cookies like this may prove difficult to handle in warm, humid weather. Solution: cover with plastic wrap and freeze to harden. Serve directly from freezer – no thawing needed!

Makes about 4 dozen 2-inch cookies
After-Dinner Drinks, Card 15
Two drinks and one desserts.
1977 by Random House, Inc. All rights reserved. Printed in the USA

Rusty Nail

3/4 jigger Scotch
3/4 jigger Drambuie
Pour over ice cubes in Old Fashioned glass; stir well. Some die-hards deplore the use of ice with Scotch and serve the Rusty Nail in a liqueur or pousse cafe glass, pouring Drambuie in first and floating Scotch on top.

Godfather

Prepare as above, but substitute amaretto for Drambuie.

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Mildred's Oatmeal Lace Cookies

Ingredients

  • 2 1/2 cups rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs separated
  • 1 cup brown sugar packed
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350.
  2. Mix together oats, baking powder, and salt, and set aside.
  3. Beat egg whites until fluffy; do not beat to peaks. Beat yolks into sugar. Fold in whites, melted butter, and vanilla. With spoon, stir in rolled oat mixture.
  4. Grease cookie sheets. Drop batter by half tablespoonfuls onto cookie sheets. Smooth out lightly with back of spoon. Do not crowd cookies. Bake until lightly browned, about 10 minutes. Remove from baking sheet immediately.
  5. Notes: If desired, drape baked cookies over rolling pin immediately after removing from oven to form tiles (makes for more attractive presentation.

Caramel Pecan Brownies

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This recipe for Caramel Pecan Brownies was found in the Red Plastic Box Collection.

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Caramel Pecan Brownies

Course Cookies

Ingredients

  • 3/4 cup sugar
  • 2 eggs beaten
  • 1/2 cup Parkay margarine or butter melted
  • 1/3 cup Kraft caramel sauce
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup pecans chopped

Instructions

  1. Gradually add the sugar to the eggs, beating until light and fluffy.
  2. Combine the margarine or butter and caramel sauce and gradually add to the sugar and egg mixture. Stir until thoroughly blended.
  3. Add the flour which has been sifted with the baking powder and salt.

  4. Add the vanilla and nuts and mix well.

  5. Pour into a greasted 9-inch square pan. Bake in a moderate oven, 350 for 30 to 35 minutes. Cool. Cut into 16 squares.

Apple Custard

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This recipe card from the Red Plastic Box collection has two recipes: Apple Custard and Applesauce Bran Cookies.

This is card No. 1491 from the Home Services Department of the Michigan Consolidated Gas Company.

“Meal preparation is quick and easy with the CP Gas Range.”

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Apple Custard

Course Dessert
Servings 6 servings

Ingredients

  • 3 eggs
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • 1 cup applesauce
  • 1 cup milk scalded
  • nutmeg

Instructions

  1. Beat eggs slightly, stir in sugar and vanilla.
  2. Add applesauce and milk; pour into custard cups. Sprinkle with nutmeg.
  3. Place in oven in shallow pan filled with 1 inch boiling water
  4. Bake in a preheated oven at 350 for 25-30 minutes or until set.

Applesauce Bran Cookies

Makes 4 dozen

1 3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon soda
1 cup sweetened applesauce
1 cup raisins
1 cup cooking bran

1. Sift dry ingredients together.
2. Cream shortening; add sugar gradually and cream until light.
3. Add egg and beat well.
4. Add soda to applesauce and mix thoroughly.
5. Add applesauce to creamed mixture alternately with dry ingredients.
6. Add bran and raisins and mix well. Drop by teaspoons on greased cookie sheet.
7. Bake in a preheated oven at 375 for 12-15 minutes.