I wasn't sure whether to bake this year with all the craziness happening, but I figured if I make sure I'm healthy and I wrap my treats well, they will also be quarantined in their own packaging.
I have oodles of recipes from last year, and new ones I'd tried out for Fair, but if you know me, you also know that I love a new recipe. I found several fun ones on the internet, and I'm sure I will try at least one, but I also have an amazing new treasure.
My dad was going through boxes in their barn, and he found a box of recipe books and boxes of recipes that belonged to his grandma, my great grandmother! My mom sent them, and I've been exploring the treasure trove. I've got some that I need to transpose before they are unreadable, some that have already been lost, and a Sears and Roebuck Catalog from 1902!
Here's an example of one of the recipes I transposed, without punctuation and I'm not sure how much water for the filling...or if it's in a double boiler and the water is under the pan in which I'm cooking...as Paul said, I'm just going to have to experiment. Plus we tossed the last batch of dates because they weren't getting eaten and they were old, so I'm either going to have to go buy some, or I'll need to play with alternate ingredients as well.
Sugar Cookies from Dot's Kitchen
Cream one cup of shortening and 2 cups of sugar, one of
white and one of brown. 3 eggs. 1 teaspoon of soda, ½ teaspoon of salt 1
teaspoon vanilla, flour enough to mix
Roll and cut filled cookies use same recipe roll oblong
cover with filling roll in waxed paper put in refrigerator overnight – cut in
thin slices and bake
Filling
Cook ½ pound of dates cut fine ½ cup sugar water cook until
thick. Cool.
Here's that recipe in its original format, and the book where I found it:
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