New Look, New Recipe!

If it’s your first visit here, welcome! If you’ve been here before, welcome back! After a nearly 3 year hiatus, ‘At Grandma’s Table’ is back with an all new look and a new recipe! Future posts will be published on an occasional basis. See the new post below to get the recipe for:
Vida’s Coconut Macaroons

Vida’s Coconut Macaroons

Coconut Macaroons
Image credits: Eating Made Easy

It’s been several years since we’ve had a new post here on ‘At Grandma’s Table‘. I recently ran across this old family recipe and being that it’s one of the EASIEST cookie recipes I’ve ever used, I felt compelled to share it here. I hope you enjoy!

This recipe is from my Mother’s friend, Vida. She was a great cook, baker and homemaker. As kids, we always enjoyed a trip over to Vida’s house! Here’s her recipe for Coconut Macaroons:

INGREDIENTS:
1-1/2 cups shredded coconut
1/2 cup sugar
1 beaten egg
1/2 TSP. almond flavoring

DIRECTIONS:
Preheat oven to 325°
Combine ingredients and drop by teaspoonfuls on to greased cookie sheet. Bake until brown, about 20 minutes. Let cool on cookie sheet. Remove with metal spatula and cool completely on wire rack.

COOKING TIP:
Even on a well-greased cookie sheet, these cookies will tend to stick a bit. If you use a newer or ‘bright’ cookie sheet, they will be a little easier to remove. Parchment paper is a good option to eliminate the sticking.

posted by Mountain Republic                                                                    recipe by Vida Slater

A new recipe on AGT! What could be next? A new Friday Funnies??

Snickerdoodles

A snickerdoodle is a type of cookie made with butter, shortening or oil, sugar and flour, then rolled in cinnamon and sugar. Eggs may also sometimes be used as an ingredient. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference. In modern recipes, the leavening agent is frequently baking powder. This is in contrast with the traditional technique of utilizing baking soda and cream of tartar, which we will use today.

Snickerdoodles can be referred to as “sugar cookies.” However, traditional sugar cookies are often rolled in white sugar after baking, whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon before baking.

The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. “snail noodles”), a kind of pastry. A different author suggests that the word “snicker” comes from the German word Schnecke, which describe a snail shape. Yet another hypothesis suggests that the name has no particular meaning or purpose and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names.

These cookies tend to puff up at first and then flatten out. Hope you enjoy!

Ingredients:

  • 2-3/4 cups sifted flour
  • 2 TSP. cream of tartar
  • 1 TSP. baking soda
  • 1/4 TSP. salt
  • 1/2 cup soft shortening
  • 1/2 cup soft butter
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 TSP. cinnamon and 3 TBSP. sugar (mix together & set aside)

Directions:

  • Turn on oven to 400°
  • Mix the shortening/butter, sugar and eggs well.
  • Sift together the dry ingredients and stir in.
  • Mix well by hand. Mixture will be light and fluffy.
  • Roll into balls about the size of small walnuts.
  • Roll balls in the mixture of cinnamon & sugar.
  • Place 2″ apart on an ungreased cookie sheet.
  • Bake 8 -10 minutes until lightly browned, but still soft.
  • Wait 2 minutes for cookies to set, then place on a wire rack to cool.
  • Makes about 5 dozen 2″ cookies

posted by Mountain Republic                                 recipe source unknown

contains content from: Wikipedia

Mom Jones’ Cookies

I remember my Mom made these cookies often when I was a kid.  This recipe was from my Grandmother & dated April 1955. I don’t know who Mom Jones’ was or where the recipe originally came from, but I do know these cookies sure are good!

This is definitely one of my favorite cookie recipes and it makes a good, large batch. I’ve baked these cookies for soldiers that I support in Afghanistan several times. The troops have always liked them, since I’ve heard the hard ones make fine projectiles to use on the Taliban!

I’ve made these many times for our family gatherings as well & they always seem to disappear fast. I remember my Mom used coconut more often than raisins, but I like them both ways. If you’re so inclined, you can add both raisins & coconut or cut the fruit out all together. The raisins tend to caramelize a bit in the oven and with the brown sugar, the cookies have a nice chewy texture.

So they don’t get too hard, I only like to bake them about 10 minutes or so. Let them “set” on the cookie sheet for two minutes before removing to cool on a wire rack.

This recipe can easily be cut in half. Enjoy!

INGREDIENTS:

  • 1 cup shortening
  • 1 cup white sugar
  • 1cup brown sugar
  • 2 eggs
  • 2 cups sifted flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 1 cup shredded coconut or raisins
  • 1 cup walnuts
  • 2 cups quick oatmeal

PREPARATION:

Preheat oven to 350 degrees.

Cream shortening & sugars together. Mix well.

Beat in eggs.

Add flour, sifted together with baking powder, baking soda & salt.

Blend in oatmeal, nuts, vanilla & raisins or coconut. Dough will be very stiff.

Drop by rounded teaspoonful onto greased cookie sheet. Bake 10 – 15 minutes or until golden brown. Makes about 8 – 9 dozen cookies, depending on size.

posted by Mountain Republic                            recipe from Amy Chenevert

Pecan Butter Cookies

These pecan butter cookies are easy to make & even easier to eat! Enjoy!

PECAN BUTTER COOKIES

Ingredients:

  • 1 cup sifted flour
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • 3/4 cup finely chopped pecans

Sift together the flour and salt. Cream butter, sugar and vanilla. Add flour and mix until blended. Add pecans and stir to distribute evenly. Chill if necessary to handle dough easily. Shape into one inch balls and place a few inches apart on an ungreased cookie sheet. Bake in a slow oven (325 degrees) for about 25 minutes. Remove from oven and place on wire rack. Cookies, while still warm, may be rolled in confectioner’s sugar or a mixture of granulated sugar and cinnamon. Makes about 2 1/2 dozen.

posted by Mountain Republic                                                    recipe by Amy Chenevert