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Fork Cookies
Alice Sullivan--recipe from her aunt, Annie Pearson
1
1
1
3
2
cup brown sugar
cup white sugar
cup butter or oleo
eggs
2 teaspoons cream of tartar
3 ½ cups flour
1 teaspoon vanilla
pinch of salt
teaspoons soda
Cream shortening and sugar; add well-beaten eggs, then soda and cream of tartar sifted into
flour. Add vanilla and salt. Take dough by tablespoons and form into ball with hands. Place
on cookie sheet; press down with fork and bake until nice and brown. About 70 cookies.
Butter Cookies
Deb Stanley
1
2
1
pound butter, softened
cups sugar
teaspoon salt
4 cups flour
1 teaspoon vanilla
1 egg
Roll dough into 2" log. (Use center cardboard from paper towel roll and saran wrap.)
Refrigerate 2 hours. Cut into ¼" thick slices. Bake at 375º for 10 minutes. Cool a little on
baking sheet, then move to cooling racks. Very good--taste like shortbread cookies.
Krumkake
Olive Jacobson & Harriet Stanley--Gladys Nelson's recipe
1
1
1
2
cup butter, softened
cup white sugar
cup buttermilk (or 1 c. cream + 4 eggs)
eggs
1 teaspoon cardamom (or to taste)
1 teaspoon vanilla
2 cups flour, or enough to make a stiff dough
Mix all ingredients well. Place about 1 tablespoon dough in center of Krumkake iron. Keep
turning until done. Take off with spatula and form into a roll while hot. Fresh cardamom will
give a stronger seasoning. You can grind your own or use ground cardamom.
Krumkake
Harriet Stanley & Matt Stanley--Esther (Vernon) Johnson's recipe
3
¾
1
eggs
cup sugar
teaspoon cardamom
1 cup + 2 tablespoons flour (enough to make
pancake batter consistency)
½ cup cream
½
cup butter, melted
Beat together eggs, sugar, and cardamom. Mix in butter and flour. Whip cream and fold into
mixture. Bake on krumkake iron.
8
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