I remember watching my oldest sister making fudge; I was always waiting for some chocolate-encrusted utensil or bowl to come my way for “cleanup”…
Ingredients for Quick Chocolate Fudge
1 egg, well beaten
1 T cream
1 t vanilla
1/4 t salt
1 lb powdered sugar
4 oz. unsweetened chocolate
1 T butter
1 cup chopped walnuts
Preparation for Quick Chocolate Fudge
Mix the egg, cream, vanilla, salt, and powdered sugar together. Melt the chocolate with the butter. Add to the first mixture. Stir in the nuts and spread in a buttered pan. Cut into squares.
Nanaimo is a city on Vancouver Island, B.C., Canada. It touts itself as the city so beautiful that it’s all right to stare.
The Nanaimo bar, said to be the product of local culinary ingenuity, is a no-bake chocolate-based bar that bridges the gap between a cookie and candy. Nanaimo bars are a typically Canadian dessert and incredibly decadent. You can read about the possible origin of Nanaimo bars at Wikipedia: Nanaimo Bar.
3/4 cups butter
10 T cocoa
2 cups coconut, unsweetened
1/2 to 1 cup walnuts, chopped
10 T sugar
4 cups graham cracker crumbs
2 eggs
1 t vanilla
For custard layer:
5 T butter
1/4 cup milk
1 pkg. instant vanilla custard or pudding powder
2 cups icing sugar
For chocolate topping
5 squares semi-sweet chocolate
Melt butter and add cocoa powder. Beat eggs with sugar, add cocoa butter mix, vanilla, coconut, walnuts, and cracker crumbs. Press into bottom of greased pans.
Mix vanilla custard powder with 1/4 cup milk, 2 cups icing sugar, and 5 T butter to make a pasty thick custard. Spread on top of graham cracker base.
Melt semi-sweet chocolate squares and spread evenly on top.
Also known as Viennese crescents: delicious little nutty cookies.
1 cup butter
1/4 cup sugar (1/2 cup with pecans)
2 cups flour
1 cup ground walnuts or chopped pecans
1 t vanilla
if using pecans, 3 t water
Cream butter and sugar. Add flour, nuts, vanilla and water if pecans are used. Combine well and shape into crescents or balls. Bake on greased baking sheet for 15 to 20 minutes. Dust with icing sugar.
The scent of spices wafting through our kitchen when I was a child many times heralded the emergence of sheets of fragrant Hermit cookies from the oven. Though usually crisp around the edges right after baking, they later soften up to a satisfying chewiness.
Ingredients for Hermits:
1- 1/2 cups flour
1/4 t salt
3 t baking powder
1/2 t cinnamon
1/4 t cloves
1/2 t nutmeg
1 egg, beaten (vegans may use 1 flax egg or other egg substitute)
3/4 cups sugar
1/2 cup milk (vegans may use almond milk or any other non-dairy milk substitute)
1/3 cup oil (coconut oil is my preference)
1/2 cup raisins *
Mix dry ingredients together. Mix egg, sugar and milk. Add oil and raisins. Mix with dry ingredients.
Drop by teaspoonfuls onto greased baking sheet and bake at 425F for 10 minutes.
Marmalade lovers will gravitate to snacks of candied orange peel. They’re not very hard to make. Be sure to purchase organic oranges and scrub and rinse the peels well before processing.
1 cup sugar
1/4 cup water
2 T corn syrup
1 cup prepared orange peel (see below)
Combine the sugar, water, corn syrup, and prepared peel in a pot and cook slowly until the peel is almost transparent (230ºF).
Remove peel and place on a plate to cool. Roll in granulated sugar and spread on wax paper to dry. Store in a sealed container.
To prepare peel: Cut into sections. Cover with cold water. Bring to boil and cook about 15 minutes. Drain and scrape out the white part and cut into thin strips.
I have no idea if these cookies were based on the oatmeal cookies from Dad’s Cookie Company out of St. Louis that started making them shortly after the turn of the 20th C. All I know is that Mom used to make them regularly, and they do contain rolled oats.
Ingredients for our Dad’s cookies
1 cup butter or margarine
3/4 cup sugar
1/2 cup brown sugar
1-1/2 cups rolled oats
1-1/2 cups flour
1 cup coconut
1 t baking soda
1 t baking powder
1 T molasses
1 t cinnamon
1/2 t vanilla
1/2 t each allspice and nutmeg
Cream together the margarine and sugars. Sift all dry ingredients together. Work in the butter and sugar mix and form balls. Do not press. Bake at 325 F for 12 minutes.
This has to be a favorite in almost every family that ever made homemade cookies.
Ingredients for Oatmeal Cookies
1/2 cup butter
1/2 cup packed brown sugar
2 eggs
2 T water
1 cup wholewheat flour
1/2 t cinnamon
pinch salt
1 cup rolled oats
1/2 cups raisins
1/2 cup broken pecans
Cream butter and sugar until fluffy. Beat in eggs and water. Mix flour, cinnamon and salt. Add flour mix to butter mix. Add oats, raisins and nuts. Drop onto ungreased cookie sheet. Bake at 375 F for 15 minutes or till light brown.
Crispy oatmeal cookies are always a delight. These ones are extremely easy to throw together.
1 egg
1/2 cup sugar
2 t melted butter
1 cup oatmeal
1/4 t salt
Butter cookie sheets. Preheat oven to 325ºF.
Beat egg until light. Beat in sugar. Stir in butter, oatmeal and salt. Drop by teaspoonfuls 1-1/2″ apart. Flatten with knife dipped in cold water. Bake about 10 minutes till golden.
