Recipes from Home
Contributor: Beth Sibbett 2002 Cowley Cookbook Sift together: 4 cups flour 1 1/2 tsp salt 2 tsp soda 2 tsp each of cinnamon and ginger 1/2 tsp cloves Melt 1 cup shortening in saucepan large enough for mixing cookies. Stir in: 1 1/4 cups molasses, …
Contributor: Gloria Phister 2002 Cowley Cookbook 1/2 cup shortening 1/2 cup butter 2 eggs 3/4 cup sugar 1 cup mashed carrots (cooked) Cream together. 2 cups flour 1/2 tsp salt 2 tsp baking powder 1/2 cup coconut or extra flour Mix together. Cook at 400 …
Contributor: Gaye Marchant
2002 Cowley Cookbook
Preheat oven to 375.
3 1/4 cups flour
6 tbsp shortening
1/2 cup sugar
1/2 cup brown sugar
2 eggs
6 tbsp sour milk
1/2 tsp soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Roll to 1/8 and cut with cookie cutter.
Filling:
1/2 cup applesauce
2/3 cup raisins
1/4 cup brown sugar
1 tsp butter
1/2 tsp vanilla
2 tbsp water
Boil 1 minute and cool. Place about 2 tsp filling on half of cookie. Cover with reminder of cookie, seal edges and bake for 12 minutes.
2002 Cowley Cookbook Contributor: Enid Sanderson Mix together: 1/2 cup margarine 1/2 cup Crisco 1 1/2 cups white sugar 1/2 cup molasses 2 eggs Mix together, then combine with the above mixture: 4 cups flour 1/2 tsp salt 2 1/2 tsp soda 2 1/4 tsp …
Contributor: Shelley McCracken
2002 Cowley Cookbook
1 cup white sugar
1/4 cup water
1/4 cup light corn syrup
2 tablespoons butter
2 1/2 cups roasted unsalted hazelnuts, sliced
1/2 tsp salt
1/4 tsp baking soda
few drops vanilla
melted chocolate
Put a large pot or kettle over medium heat. Add sugar, water and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring. Add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.
Yield: one pound
Contributor: Gloria Phister2002 Cowley Cookbook 1 cup sugar1/3 cup white corn syrup1/2 cup water1/2 tsp flavoring (1/8 to 1/2 tsp depending on concentration of flavoring)food coloring (to make opaque colors, add 1/2 tsp liquid white coloring)1/8 tsp citric acid (may be added to fruit flavors …
