If anyone know this recipe please reply to

Thank you!

Shaunna

"papageno" > wrote in message
...
> If anyone know this recipe please reply to
>
> Thank you!
>
> Shaunna


Taken from the Favorite Brand Name Cookbook (publ. 1981)

Famous Oatmeal Cookies
3 c Quaker Oats, quick or old fashioned, uncooked
1 c all purpose flour
1 tsp salt
1/2 tsp soda
3/4 c vegetable shortnening
1 c firmly packed brown sugar
1/2 c granulated sugar
1 egg
1/4 c water
1 tsp vanilla

Heat oven to 350 degrees. Grease cookie sheet. In medium bowl, combine
oats, flour, salt and soda. In large bowl, beat together shortnening,
sugars, egg, water and vanilla until creamy. Add dry ingredients, mix well.
Drop by rounded teaspoonful onto prepared sheet. Bake for 12-15 minutes.

For variety, you may add chopped nuts, raisins, chocolate chips or cocoanut.

Makes about 5 dozen cookies.

hope this helps.
-ginny

Virginia Tadrzynski wrote:
>
> "papageno" > wrote in message
> ...
> > If anyone know this recipe please reply to
> >
> > Thank you!
> >
> > Shaunna
>
> Taken from the Favorite Brand Name Cookbook (publ. 1981)
>
> Famous Oatmeal Cookies
> 3 c Quaker Oats, quick or old fashioned, uncooked
> 1 c all purpose flour
> 1 tsp salt
> 1/2 tsp soda
> 3/4 c vegetable shortnening
> 1 c firmly packed brown sugar
> 1/2 c granulated sugar
> 1 egg
> 1/4 c water
> 1 tsp vanilla
>
> Heat oven to 350 degrees. Grease cookie sheet. In medium bowl, combine
> oats, flour, salt and soda. In large bowl, beat together shortnening,
> sugars, egg, water and vanilla until creamy. Add dry ingredients, mix well.
> Drop by rounded teaspoonful onto prepared sheet. Bake for 12-15 minutes.
>
> For variety, you may add chopped nuts, raisins, chocolate chips or cocoanut.
>
> Makes about 5 dozen cookies.
>


I have used this recipe. It is excellent.

Virginia Tadrzynski wrote:

> Taken from the Favorite Brand Name Cookbook (publ. 1981)


I have that cookbook and love it!


A story about the popularity of these cookies.


I often get into the mood to bake as the weather gets colder, but Jim
and I eat the baked goodies on the first day, then let them get stale
after that. I've tried to get better about freezing immediately, but
then we don't eat what I've frozen. So last year when I took a writing
class, in addition to its being a great class where I liked my
classmates and I learned tons, I had an outlet for my baking. I brought
goodies practically every week.


First I brought linzer torte and wrote about my fears that I'd made
torte-eous soup here. They were delighted. Then I gave them a banana
cake with a fancy cream cheese frosting. They complimented that and ate
it up. And so it went until the last class when I brought oatmeal
cookies. In addition to the thanks and compliments that were going to
my head, suddenly everyone wanted the recipe.
"But they're just the ordinary easy cookies from the lid of the box."
"Oh, but they're the best we've ever tasted, the best we've had, the
recipe, please.


So I gave them the recipe.


--Lia

Julia Altshuler schrieb

<snip>

> First I brought linzer torte and wrote about my fears that I'd made torte-eous
> soup here. They were delighted.

Could you please post your recipe for Linzertorte ?

Cheers,

Michael Kuettner

Michael Kuettner wrote:
>
> Could you please post your recipe for Linzertorte ?


I've been working on it for a while and don't yet have one recipe that I
make all the time and am satisfied with the results. I'm glad to share
what I know.


I started with the recipe in Silver Palate.
If you add more flour, the dough is easier to work with.
If you add too much flour, you lose the delicate flavor of the almonds.
If you don't add enough flour, you end up with the linzer torte soup
that I mentioned last post.
If it looks like you're getting soup, turn down the oven temp and keep
praying. Mine lost the lovely lattice top, but it did firm up enough to
serve and wow my classmates.
Despite everyone else's opinion, raspberry seeds do not improve jam.
You need a good tasting jam to make good linzer torte.
Cassis jam is traditional in Germany. Raspberry jam is traditional in
the U.S. I've been going wild with strawberry jam, apricot jam, and
blackberry jam. You can't go wrong as long as you start with good
tasting jam.
It is nearly impossible to guess in advance how much jam you'll need to
cover how much dough. Have extra, and be prepared not to use all of it.
I like a strong almond flavor. I added almond extract.
I also added more spice, especially cloves and nutmeg.
Much as I love orange and lemon zest in baked goods, and while they're
traditional, their flavors didn't come through in linzer torte.


And that's it. I don't have a recipe. I have a bunch of notes
scribbled in cookbooks.


--Lia

Julia Altshuler schrieb :
> Michael Kuettner wrote:
>>
>> Could you please post your recipe for Linzertorte ?
>
>
> I've been working on it for a while and don't yet have one recipe that I make
> all the time and am satisfied with the results. I'm glad to share what I
> know.
>
>
> I started with the recipe in Silver Palate.

Could you post that, please ?
I'd be interested how a Linzertorte can become a soup.

<snip>
I see your problem.

If you'd like the original recipe, I'll gladly translate and post
it.
The jam used is indeed cassis (Ribisel).

Servus,

Michael Kuettner

"l, not -l" > wrote in message
...
>
> On 29-Nov-2007, papageno > wrote:
>
>> If anyone know this recipe please reply to
>>
>> Thank you!
>>
>> Shaunna
>
> From the back of a Quaker Oats cookie jar I bought in the late 70s or
> early
> 80s
> * Exported from MasterCook *
>
> Famous Oatmeal Cookies
>
> Recipe By ee Bell
> Serving Size : 30 Preparation Time :0:20
> Categories : Cookie Dessert
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3/4 cup shortening -- soft
> 1 cup brown sugar -- firmly-packed
> 1/2 cup granulated sugar
> 1 whole egg
> 1/4 cup water
> 1 teaspoon vanilla
> 1 cup all-purpose flour -- sifted
> 1 teaspoon salt
> 1/2 teaspoon baking soda
> 3 cups oats -- uncooked
>
> Beat shortening, sugars, egg, water and vanilla together until creamy.
> Sift
> together flour, salt and soda; add to creamed mixture; blend well. Stir
> in
> oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated
> moderate oven (350ºF) 12 to 15 minutes.
>
>
> Description:
> "The classic oatmeal cookie from Quaker Oats box circa 1975-80"
> Cuisine:
> "American"
> Yield:
> "5 Dozen"
> T(Baking Time):
> "0:12"
> Ratings : Complexity 1 Cost 2
> Difficulty 1 Fat Content 4
> Kid Appeal 10 Portability 10
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 155 Calories; 6g Fat (36.7%
> calories
> from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 7mg
> Cholesterol;
> 97mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other
> Carbohydrates.
>
> NOTES : For variety, add chopped nutmeats, raisins, chocolate chips or
> coconut.
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
>
>
> --
> Change Cujo to Juno in email address.

like minds and all that hoohaw. The same recipe I just posted. My cookbook
is a compilation of all the 'back of the box' recipes.
-ginny